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Hey all, for those asking for the recipe, this is what I used, close to this online recipe I found.
First of all the silicone mold I ordered for this was $11 bucks off Amazon. I'd seen someone else mention it before and it worked great.
In a food processor I threw 4 eggs, 1/2 a cup of cottage cheese and 1/2 a cup of shredded cheddar cheese and blended until smooth. If I had 1/4 cup of heavy whipping cream I would've used that as well. Of course you can use whatever veggies or cheese you have on hand and mix it up however you like.
Then I had a chopped up green onion and 1/2 a cup of chopped spinach. Threw that in the food processor and gave it a mix.
I then sprayed the mold with olive oil and dropped a few bits of bacon in. Then I poured each section 3/4 full with the mix because it expands, and topped with more bacon on top.
10 minutes on steam setting high pressure, 10 minutes natural release and let them cool.
Pair with your favorite hot sauce or just salt and pepper and good to go!
Did you wash your rice with water til it ran clear?
Excess starch makes rice sticky/thick, remove the excess by repeatedly rinsing/stirring in cold water & make sure there are no stones/debris in the rice itself before cooking.
You don't need it to do so, but a rice washing bowl has been awesome IMUC.
Another option is pot-in-pot cooking. Very easy to clean with the high shine finish. They fit well in the dishwasher too. Big in Indian cooking because you can do your rice and curry in one shot.
Glass under both heat & pressure could result in it breaking & ruined food.
Exact reason I use this in my Induction Pressure Cooker, that & it's good for up to 600ºF.
Do not make cake in a pressure cooker. It's a pointless waste of time. There's nothing about pressure cooking that makes it good for baking. Is it possible to bake with one? Yes. Is it foolish? Yes. If you want to bake, use an oven or dutch oven. Better yet, use a convection oven. Even a convection toaster oven is better for baking than a pressure cooker. The only time using a pressure cooker to bake makes sense is when it's the absolute last resort.
Here's the Amazon Choice for an affordable countertop convection oven that's far better for baking: Oster Large Convection Oven. This Elite Cuisine oven is a great value if you use the rotisserie to roast your own chicken.
You can buy them off Amazon. It has to seal against the silicone ring otherwise it won't pressurize.
The lesson to learn here is to not get shitty old, obsolete, non-working pressure cookers and waste your time and money trying to fix them when you can usually easily buy a new, modern, safe, better stainless steel pressure cooker for a very affordable price instead.
Presto 6 quart Stainless Steel Pressure cooker for $49.90 including free shipping
Another lesson would be to ask a forum like this before you acquire an old pressure cooker. Probably all of us would've told you to not do it.
The metal should be recycled and melted down to make something useful like new pots or soda cans.
No. I highly recommend AGAINST getting the T-FAL Clipso. It doesn't operate at the full pressure as most stovetop pressure cookers do. That means you won't get the full benefits of pressure cooking and you'll have to constantly alter the timing of any recipes from high to medium pressure. The closing mechanism on the lid overly complicates what's normally a simple process - for what purpose??? To be able to operate the lid with one hand, they say. That's utterly ridiculous. How are you going to get it to the stove with one hand when it only has two handles on the sides? I can move a pressure cooker with one long handle around with one hand.
Here's a better pressure cooker from Amazon that's cheaper and works like a pressure cooker is supposed to operate. I own 2 of them, a 6qt and a 4qt, and the lids are identical so they act as backup for each other. The 4qt. size is better to cook for 1-2 people, and it's usually better to use the smallest pressure cooker needed for the job to reduce the time it takes to build up and release pressure, so long as the pot isn't overfilled above 75% full.
Is there a reason why you won't use Liquid Smoke flavoring? Just a few drops adds alot of flavor. You might also try out some smoked salt, like this one from Amazon.
There are also a few store-bought brands of red beans & rice that are suitable for vegetarians & vegans. Sounds like the fresh veggies really add alot of dimension to the dish though, thank you for sharing your recipe! We need more vegetarian-friendly stuff on here :)
Hey OP, I did some searching and it looks like the height is 13mm for the socket. I found the following which should be the exact replacement: https://www.amazon.com/GJS-Gourmet-Replacement-Compatible-Multicookers/dp/B082K9T7Y1?th=1
Before you order, I'd get a ruler/calipers and just check the height of the plug hole, but that one in the link I sent should get you going again!
I hadn’t heard of it either. Looks like McCormicks and Lawry’s both make a version of it.
McCormick Thick And Zesty Spaghetti Sauce Mix, 1.37 oz (Pack of 12) https://www.amazon.com/dp/B009LJJL2Y/ref=cm_sw_r_cp_tai_UuOfFbVP2A1HV
Lawry's Spaghetti Sauce Spice & Seasonings, Original Style, 1.5 Ounce Packets (Pack of 12) https://www.amazon.com/dp/B01N6NT5XQ/ref=cm_sw_r_cp_tai_pxOfFb3PX0DSC
This is very easy. Buy this. Brown the meat with a little oil in saute mode. Add spice packet and 2 cups of water into the pressure cooker. Cook for 40 minutes. Release pressure. Add the vegetables. Cook for another 10 minutes. Release pressure. Smoosh some of the potatoes to thicken the juice to make the gravy. Done. You can replace the potato with other veggies. You can use a 16 oz. package of any frozen vegetable variety that you want as a substitute.
Thanks for the critique, the meat shot was actually taken in progress so it was browned a little more before the veges were added, although as you say there was too much meat for the small electric pot to handle and it certainly wasn't properly seared, more just warmed through.
When i really want to sear meat well i put it in the wok (for diced meat) or on the bbq for things like these lamb shanks i made in the slow cooker
I don't always brown my meat though after reading a recipe jamie oliver posted for a beef stew. I can't find the original post now, but someone else reposted it. I've quoted the relevant bit from Jamie below
>The great thing about this stew is that it gets put together very quickly, and this is partly to do with the fact that no time is spent browning the meat. Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I've stopped browning the meat for most of my stews these days.
In the slow cooker i rarely brown meat now and i don't think the flavour suffers but it will certainly be down to each individuals personal tastes. In the pressure cooker i brown it lightly but this is more to help reduce the 'warm up' time and stop the cooker from burning things touching the bottom of the pot as it tries to heat the large amount of food and liquid to get it up to pressure.
Thanks for the advice though, i probably should have been clearer that the meat wasn't fully browned and your link will be helpful to others who didn't understand why you sear meat and the maillard reaction.
portable butane camping stove.
https://www.amazon.ca/The-Coleman-Company-2000020951-Butane/dp/B00FGPXVSM
Small, cheap, good as hell.
Stove top pressure cooking is huge in India where it is a standard kitchen appliance and is used almost every day. The quality is top notch too as you have literally tens (if not hundreds) of millions of families using it every single day.
By far, the best pressure cooker i have used is Hawkins Futura. Not only does it cook a good deal faster than other pressure cookers, but it has some unique design features. The lid is oval and you have to rotate it in place to get a secure lock. By far the best feature is the pressure release mechanism though.
Having said that, a pressure cooker is a very personal needs thing. So YMMV.
Agree with this. They're both non-pressure modes (IP's Saute and your Sear) which just heat the bottom of the inner pot (lid off). The only problem would be if the Sear on yours had only one temperature setting the equivalent of very hot. (The IP has 3 "adjustment" temps when using the Saute mode --Less, Normal, More...that is, Low, Medium, High.) Even if your Sear were very hot, you could still saute by moving things around really quickly rather than letting a meat for example sit in one spot till it browned.
(Amazon's big sale day is just about here though --July 11-- where many of the Instant Pot models will be on significant sale, if you're interested.
You might get more info re your unit from its Customer Reviews at amazon:
https://www.amazon.com/farberware-7-1-programmable-pressure-cooker/dp/B015YQ2PSE
And you could also compare that to the Customer Reviews for the best-selling Instant Pot 7-in-1:
https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ )
Sorry I was referring to the fagor reviews on Amazon. I love the Instant Pot and I'm sure it has great reviews.
Fagor 670041960 LUX Multi Cooker, 8 quart, Silver https://www.amazon.com/dp/B00ULHPXYA/ref=cm_sw_r_cp_apa_8sAAzbXK491NA
Pressure cooker are usually sold by volume capacity (quarts) with the largest commercially available cookers being 8qts.
Instant Pot is usually the first to be recommended. I have used a Power Cooker from Walmart just as successfully. Both should have a pot height that meets your needs.
I've seen 10qt options on Amazon but am not familiar with the brands.
Just noticed the Amazon link is for a 7 litre model. The 5 litre is £120 which is about what I paid. Great pressure cookers. I would never go back to the old prestige style with weights like my mum used.
This is the model I have: https://www.amazon.co.uk/gp/product/B00009A9XT The stubby handles are great for saving space in the cupboard and on the hob.
I'm also looking for a pressure cooker. I'm looking for a set. I did find this at Costco for $90
I don't know if it's any good. I'm new to pressure cooking. Plus, it goes over your budget, but looks to be a good deal.
Why is the link not to Amazon? Not clicking that my dude.
Edit: offer is legit. Amazon Link https://smile.amazon.com/Crock-pot-SCCPPA800-V1-Express-Pressure-Stainless/dp/B084HHTZQL/ref=sr_1_4?dchild=1&keywords=crockpot+express&qid=1613057856&sr=8-4
You get free shipping on Pantry orders above $60, or with one on their buy some of these special item deals.
I haven't ordered Prime Pantry in a while because I've drunk the Kool-aid with Amazon - as an Amazon Fresh member. I should say that I've literally drunk the Kool-aid, the awesome Green Apple flavor Kool-aid, in particular.
If you had posted yesterday, you could have gotten the very lowest price for the best-selling version of electric pressure cooker, at amazon!...$68. That's the Instant Pot DUO60 7-in-1, but the LUX models of Instant Pot are almost as good. They may go on sale around Christmas again, but the best prices so far have been Amazon Prime Day and Black Friday (and this year also Cyber Monday).
The price listed in your link is $1,699 !!! Is that right??
Btw, here's the IP DUO60 I was referring to, though the price has gone back up now:
https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ
As for "analogic" pressure cookers, I guess that means "stovetop" pressure cookers from what was written below.
Stovetop pc's are great but have disadvantages compared to electrics depending on what an owner wants to do with them, how easily, etc. For example, electric pressure cookers are "multi-cookers" so have other modes besides just pressure modes (e.g., for making yogurt or proofing dough if an IP DUO60, slow cooking, as well as sauteing and browning though stovetops can also do those last two), the pressure modes have been set on the IP for the best pressure "variations" to suit the food category being cooked and have a default time (which can be changed), they don't need to be babysat at all after setting up and closing the lid (during which time the owner can do other things and forget the pc--I like to put my feet up and drink wine--or even leave the house) and they'll automatically go to Keep Warm mode if the owner doesn't come back when done, are silent in operation once pressure is built up so no listening and changing/etc there and also cool on summer days since so well insulated, the inner pot is easier to wash after cooking (no long handle, etc) and lighter-weight to move to the sink, they can be "quick-released" quite quickly and easily when desired, and more.
I've successfully tried quite a few of the meal kits and used them for ideas to make similar kits from scratch using ingredients that require little or no extra preparation before use. The best value I've found is the Tyson Ready For Slow Cooker kits, particularly the Pork Roast with Vegetable Kit that's available on Amazon Fresh for $10.41 and Walmart for $11.56. The Tyson Beef Stew Kit, Beef Roast Kit and Beef Chuck Roast Kits are similar, but a bit more expensive.
You can make your own kits by using appropriately sized ingredients that match the kit. Use baby carrots instead of full sized. Use pearl onions instead of full sized. Use the stew and roast spice packets or make your own blends. Pork Butt is a good option for making various kinds of pulled pork. Beef chuck roasts and steaks that are sized to fit nicely in the bottom of the pressure cooker work great, and are usually better than the miscellaneous cuts used in pre-diced stew meats, but the quality depends a lot on the source of the meat.
Most sauces and other items designed for slow cookers also can be made to work in pressure cookers, but this does require some expertise to be alert for problems such as foaming and to know how to workaround the issues (withholding thickening agents to the end of cooking).
50% off is no good deal when the "original" price is way too high to start. You can get this 4 qt. Presto Stainless Steel Pressure Cooker for $40 and it will do just as well. For $11 more you can get the 6 qt. model too. They both use the exact same lid, so if you get them both then the lids can serve as backups for each other. Amazon has sold the Instant Pot DUO60 6qt. model for as low as $69.99 during its last prime day sale, so if you wait for another sale you might be able to get all 3 and still pay less than that overpriced 4.5 qt. model.
Look for a Hawkins SS pressure cooker, they're durable, easy to use and are 1/3 the price. A quick Amazon search found this. Also, parts are readily available if you need to replace anything. In fairness, this is even overkill in my book, I use an older Presto that I've used countless time and has never given me any issues, and though it's a bit smaller than what you're looking at, it works great and has worked great for 5 years. Hell, it even has a mirror finish (I scrubbed mine away years ago with scouring pads, but that can likely be avoided.)
Jiffy cornbread mix is my go to 20 minute partner to soups and especially chili. I found a 6-pack on Amazon CA Jiffy, Corn Muffin Mix, 8.5oz Box (Pack of 6) https://www.amazon.ca/dp/B00KQ0QC42/ref=cm_sw_r_cp_api_i_6-KMDbWHKSKBE
Sounds like the little receptacle the coils plug into might be bad? That's called a block. That youtubey guy says you might have some luck cleaning the contacts with sandpaper, too, but if it's arching then I'm guessing it's not making good contact. Do the burners fit correctly in the drip pans?
Looks like burners and blocks are around $40. Maybe email your landlord the link and a video showing the burners sparking and say, "Hey, it looks like it would be pretty cheap to eliminate a fire hazard." ¯\_(ツ)_/¯
If you've got a Foodi you should check out Justin Warner's cookbook for it. Everything I've made with the book has been perfect and it has some really useful tables in the back to tell you the proper time needed to cook meat, veggies, grains, etc.
This book is basically the Foodi Bible and it's cool because he helped design the Foodi so he knows it intimately. Here's an Amazon link... https://www.amazon.com/dp/0593136012/ref=cm_sw_r_apa_i_PUsJEb741HXP6
If you google them, you can find such things as electric pressure smokers, though I haven't actually seen one in stock on Amazon, so who knows. Example: this one. I don't know if they work poorly, not at all, there's no market for them, if it can be done in a regular pressure cooker and hence you don't need this as a specialized tool, or what. I have never seen one in action.
Inexpensive aluminum pressure cookers are fine for this purpose, especially this 3.5L Prestige one. For camping, it's better to have a wide and shallow pot that's more like a frying pan, so that can be used as a skillet and a pot for greater versatility with a single piece of cookware. Even though it's wider, that's often a good thing for packing because a lot more items will fit inside that you're carrying anyways.
Even though aluminum is somewhat chemically reactive to acidic ingredients with a long cooking time, most foods like beans aren't acidic. Take a small container of baking soda with you to use 1/2 teaspoon per pot of beans. This will help to neutralize any acidic water and helps to soften the structure of the beans (amylopectin and amylose). The beans will be soft and tender in 30-45 minutes.
Do not add salt or any acidic ingredients until after the beans have softened. Once softened, you can add any ingredients you want, like BBQ sauce or seasoning.
You are right about the name.
The model I have does not have a red button.
This looks like the model I have: https://www.amazon.com/Black-Bolt-PNHVN06-Servings-Pressure/dp/B097RZVZ6R/ref=pd_aw_ic_dpcp_att_1_m_3?pd_rd_w=yLyYq&content-id=amzn1.sym.3b1c8e54-6c77-4b9b-b738-59793c4ac552&pf_rd_p=3b1c8e54-6c77-4b9b-b738-59793c4ac552&pf_rd_r=93DP4NW8...
But with 7.5 liters instead of 3.2.
Since you're developing a recipe for those specific purposes, I can say that the Hoosier Hill Farms powdered buttermilk is a very good value in 1 or 2 pound containers and might work well for you. I currently have some that I use for a quick buttermilk biscuit and pie crust that I make.
Yes, a 4qt pressure cooker is great for 2 cups of dry brown rice plus about 5 cups of water/liquid. Rinse rice, drain. Add rice plus liquid and salt or seasonings. Bring up to full pressure on high heat, then reduce heat just enough to maintain full pressure without excess steam release for 15 minutes. Turn off the heat and let it sit for the pressure to naturally fall for 5-10 minutes, then do a quick release if there's still any pressure.
This will be even better if you get parboiled brown rice, which is whole grain rice that's been steamed in its husk to absorb more nutrients then gelatinize, then it's dried. It retain high nutrition, is more shelf stable without going rancid vs. regular brown rice, and the texture will be more firm and fluffy.
This is not the same thing as instant rice, minute rice, quick rice, or parboiled rice (not whole grain). When you use parboiled brown rice, you can usually reduce the cooking time to 12 minutes at full pressure and a 5 minute natural release.
For pork shoulder, butt, or picnic roast, I suggest having the butcher cut it up with a band saw to sizes that will fit in your pressure cooker, probably about 2 pounds or less per piece. This will save you a lot of cooking time. The smaller the pieces, the faster they will cook and tenderize.
Here's the link with the affiliate link/spam.
Instant Pot Pro Plus Smart Multi Cooker, 6 Quart, 10-in-1, Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté Pan, Yogurt Maker, Warmer, Canning Pot, Sous Vide, NutriBoost https://www.amazon.com/dp/B08TMTJZ8L
The pro is on for even cheaper: 124.95
Are you using the SEB steamer basket? (https://www.amazon.co.uk/SEB-Steamer-Pressure-Diameter-Stainless/dp/B000VQVVNS) Because that's for steaming where you want 2 cups of water and your veg to be out of the water is. I don't think it matters if the veg is a little submerged, but not covered unless that's what the recipe calls for. If you're cooking grains or a stew or meats, etc., you just cook it straight into the bowl and don't fill it more than 3/4. Most recipes will instruct you on how much liquid to add. Hope that helps
I found a stainless inner pot for my CPC-600 on Amazon a few years ago and I love it. It's not made by Cuisinart but it's heavy duty with an extra-thick bottom.
This one is not the exact one that I bought but says it's compatible. https://www.amazon.com/Combo-Stainless-Compatible-CPC-600N1-Cuisinart/dp/B08W3QX25R/
Spaghetti sauce from a can or jar: already cooked. Frozen meatballs: already cooked. Dry pasta is the only thing you're cooking here, and pressure cooking is neither faster nor better.
I recommend that you buy one of these Rapid Pasta Cookers. Ignore the product name. It's not faster. It just designed to perfectly fit dry spaghetti from a box, without needing to break them in half. Just boil about 4 cups of water, put the pasta into the built-in colander, pour the water over it, then occasionally use a fork to move the pasta around a bit to keep it from sticking. If you want it to cook faster, then get faster cooking pasta like angel hair or thin spaghetti that cooks in only 4-5 minutes. If it fits in your microwave, you can continue to heat it there, if you wish. But in any case, the pasta will be flexible and can be mixed with sauce, meatballs or whatever that you can microwave or reheat in a regular pot.
Recipe:
* Start heating about 4 cups of water to a boil. While it's heating
* Put frozen meatballs in a single layer at the bottom of a microwave safe bowl. Microwave on high for a couple of minutes, stir or readjust them for even reheating. Then microwave until they're all hot for another minute or two.
* Cover the hot meatballs with the spaghetti sauce. Add some minced garlic or powder, add some onion powder or diced onion, add some Italian seasonings, add some MSG, or whatever the hell you like. Mix it all. Microwave for a minute or two.
* remove the pasta from the strainer and mix with the sauce.
* microwave as little or as long as you want.
Guarantee: As much spaghetti and meatballs as you can eat in less than 10 minutes with no burn warning or your money back.
I've had the instant pot for 5 years and this problem started recently.
When using high pressure, it will build enough pressure to raise the float valve. Then, a couple minutes later, it starts shooting steam out of the release valve, before counting down.
I've ruled out the rubber rings not being set; I had a extra, new one, and that didn't help. I bought this replacement valve, hoping it would fix the issue, which a few reviewers indicated it did for them. No luck.
Anyone ever experienced this issue? Anything worth checking/trying? Thanks!
on the seals, make sure they line up under the edge. and make sure you got the right model number. There are several variations in old and new models.
https://www.amazon.com/dp/B000HMBVQ8/ref=cm_sw_r_apan_glt_i_59BH5KMEDF3B6J6749EV
Here is the 3 piece weight i use for my presto.
Instantpot is the most well know brand (their marketing was spot on). However, what I like about IP over other brands is the stainless steel cooking pot. And most accessories on the market are made to fit this device. BUT you have another option on Amazon and I have bought 6 of this brand to date, 8 quart model currently on sale for $59. 2 for myself, (I threw away my first one when the fuse in it blew - electrician was doing a thing and it blew the circuit - and I didn't know I could replace the fuse in it for only a few bucks. Grrrr) 1 for each of my daughters, and two for other gifts. And I'll probably buy more for gifts. Literally, everything about it is the same EXCEPT the electronic keypad is mirrored on the IP. The IP replacement seals, all the accessories, everything fits in this. I have had mine for now almost 7 years. Still use it all the time. The Mealthy CrispLid fits it as well.
One note: It does heat from the bottom as another commenter pointed out, but that does not mean that it doesn't slow cook. The interior walls are metal, the pot is metal, and the thermostat keeps that metal heated to cook like a slow cooker. I have used it to make slow cooker meals with no modification, OTHER than to bring my dish up to temp more quickly on the saute or soup setting, then turn it to slow cook. The slow temperature rise is the one thing food safety experts say is the danger in using slow cookers. This circumvents that.
It’s all about timing. Since you can’t watch the process you need to be very precise with time /temp. I have a stove top Kuhn that is really good. Some suggestions:
Get a book like this: https://www.amazon.com/Pressure-Cooker-Perfection-Foolproof-Recipes/dp/1936493411/ref=nodl_
Not so much for recipes but for the basic techniques and time tables.
Get a good kitchen timer.
Instantpot is the most well know brand (their marketing was spot on). However what I like about IP over other brands is the stainless steel cooking pot. And most accessories on the market are made to fit this device. BUT you have another option on Amazon and I have bought 6 of this brand to date. 2 for myself, (I threw away my first one when the fuse in it blew - electrician was doing a thing and it blew the circuit - and I didn't know I could replace the fuse in it for only a few bucks. Grrrr) 1 for each of my daughters, and two for other gifts. Amd I'll probably buy more. Literally, everything about it is the same EXCEPT the electronic keypad is mirrored on the IP. The IP replacement seals, all the accessories, everything fits in this. I have had mine for now almost 7 years. Still use it all the time.
If you want a really fast release, use a stovetop pressure cooker with a cold water pressure relief method. This is my favorite method to use on hot days because very little steam is released into the kitchen because all the heat is soaked up by water that goes down the sink drain. It takes less than a minute. Filling up the sink with cold water also lets me bring down the temp of the food from piping hot to a more reasonable serving temp for me by just stirring the contents while slowly moving the bottom of pot through the water.
This method is particularly useful for food prep when I intend to refrigerate or freeze the food immediately after cooking. It's the most efficient way to draw away and absorb heat from the food.
The new $10 optional QuickCool tray feature on the Instant Pot Pro on sale now for $79 probably has the quickest pressure release of any electric model. It's basically the closest you can get to a cold water release on these kinds of models. But it still won't be as fast as the cold water method on a stovetop pressure cooker.
Yeah, unfortunately, meat broth is a very good substrate for bacterial growth and pressure cookers will draw in air and microbes through the venting when they cool. A lot of pathogens can double every 20 minutes, which is 2 to the power of 21 growth over 7 hours, or over 2 million.
This is why health departments have very strict rules to ensure that kitchens cool down food very quickly to get it out of the danger zone. Refrigerators may not cool hot food and soups quickly enough in big pots to fall below 40 degrees F to prevent food poisoning. Soups and broths should be cooled quickly using a cold water bath or special ice-filled paddles to extract the heat before putting into the fridge like these. Hot liquids can also heat the air in the fridge to cause other food to go into the danger zone for a long time.
I've used one of those collapsable vegetable steamer baskets for years. It works great and I don't use the pressure cooker without one.
https://www.amazon.com/Stainless-Steel-Collapsible-Vegetable-Steamer/dp/B004UVIRUA
At your price range you’re only going to find aluminum ones. They aren’t bad but they will pit if you leave acidic stuff in them too long, like tomato sauces. Regardless of what it’s made of I seriously would try to avoid gimmicky handle locks because they always wear out or break. I’ve been given several like that.
Mine is a simple 35yo stainless steel presto with the old style bakelite handles. I have no rust issues or corrosion at all. I replace the seal every 3 years or so.
I like presto very much because parts for them are always available, things like seal kits, toggle weights, etc.
Here is the modern presto in stainless, it’s like $79: https://smile.amazon.com/Presto-6-Quart-Stainless-Pressure-Cooker/dp/B00006ISG6/
You don't want to can most things in gallon jars. That's asking for food poisoning. If you want to can a lot at once, you get a canner that can handle a lot of quart jars. The 30qt All American 930 Canner Pressure Cooker can handle 14 quart jars at a time (the equivalent of 3.5 gallons). I have the 21.5qt model that cans 7 quarts at a time.
These are very heavy, very durable canners. They seal with olive oil along the rim rather than a ring.
You may wanna take a look at a portable butane stove like this one.
10k BTUs should be more than enough to get that sucker heated up and pressurized in a decent amount of time.
I got these a year ago. They work great. To prevent leaking, grease them with a little cooking oil before closing the lid until they wear in. https://www.amazon.com/gp/product/B01JN9XJYM/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
You can also add a few chicken feet. It sounds weird, but they don't taste like anything, and they add a lot of gelatin which gives a great body to the soup.
I use this strainer basket, which allows you to just lift all of the solids out of the pot.
this is the app we working on Sortizy. You can log in through e-mail.
If you have used any other popular cooking app you can proceed.
Also, if you're going to make this recipe buy your curry paste either from an online Asian Grocery or from Amazon. Amazon sells 14oz tubs of curry paste for about what you'll pay for a small jar at the grocery store. I have no affiliation to Amazon or this curry paste company, I'm just cheap :)
Might be if you get an induction diffuser. You want the diffuser to be not-quite as wide as your pot. If it's wider than the pot, then you're losing heat up the sides of the pot.
Check the bobber valve and maybe replace it? It’s cheap, I just had to order one from Amazon recently but it was only $10 or so. Here’s a link.
Do yourself a favor and just get a cheap Zojirushi rice maker, they're bulletproof and make far superior rice in my opinion. I have this model, and use it several times a week and rice always comes out perfect with very little fuss. It also allows me to use my pressure cooker for the meal while the rice is doing its thing, and everything is ready at the same time.
Keep in mind that single and double burner electric coil cook tops may have burner elements that are too weak for a pressure cooker/canner. You may need to also get a burner coil that is reinforced for canning. They are usually called a "canning element" or "canning burner" (in the US, anyway, not sure if it differs elsewhere). I use this one, though I see it's unavailable right now. If you are using a canning element on your stove already, you may be able to just switch it out while you wait for your stove to be put back into commission.
I don't know personally, but this link has reviews for that one as well as the Pro (you'll have to sort out which reviews are for which ones though).
https://www.google.com/search?q=Breville+Fast+Slow+Cooker+review
From a cursory look at the few for the regular Fast-Slow version, it doesn't seem that one gets as good reviews as the Pro, and probably not the IP because at amazon (where there are over 10,000 reviews from users) even the average for all of those reviews is higher than that.
https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ
The regular Fast Slow also appears to have a non-stick pot (which many users don't want, both for longevity and consumption safety) and also doesn't appear to have presets (and the time must be set by you separately for each item, and the heat levels will be constant).
Plus of course, that Fast Slow model is still much more expensive than the best-selling Instant Pot DUO60 7-in-1, and also won't have all the info, recipes, and groups online dedicated to it that the Instant Pots will.
I'd second the Instant Pot, and for various reasons.
Btw however, one of the models by Breville (the Fast Slow Pro) would be better because it will also allow one to choose the exact temp to use, but it's very expensive! At least twice as much as the IP DUO60, like around $250. (If you have the bucks, go for it though.)
The Instant Pot is perhaps still the only electric pressure cooker to come with a stainless steel inner pot (the others have non-stick pots, which many people are uncomfortable with and will also have to be replaced after awhile--no non-stick yet created won't eventually begin to come off, etc).
The DUO60 7-in-1 is also the best selling brand of electric pc (and for good reason, just check out the 15,000 customer reviews at amazon for that)
https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ
The larger number of recipes online specify the Instant Pot, plus the largest groups online for tips, recipes, etc, are for the Instant Pot (and the largest one is a public Facebook group, Instant Pot Community, which means anyone can access it).
As for size and type, most people get the DUO60 7-in-1 so they can get the Yogurt mode (which will also proof bread, ferment tempeh, and make congee) and that's a 6 qt. If you have a large family or teens who eat boatloads of food, or if you want to make really large quantities of stock at once, or something similar, you might want to go for the 8 qt though. Also some people have gotten the Bluetooth, but most people don't feel the need especially for how it is now (and perhaps won't work for Android quite yet?).
The model of IP that's always been the all-time highest selling (unless that got eclipsed yesterday by the 8 qt which I sort of doubt) is the regular DUO60.
It didn't go on sale for Prime Day (surprising many people) but yesterday it went down to $89, though it's back up today at its usual/recent price of $99 (down from about $140 when I bought mine). It did go down to $69 around Black Friday and the Prime Day before that, but IP seems to be pushing the 8 qt this go-round rather than any of their 6 qts.
That $99 regular DUO60 is still one heck of a deal for what you'd be getting (and most of the recipes and references online are still for that model). Mine's about two years old now and still going strong. (I wasn't even tempted to get a different model this sale period.)
https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ
Oh, and Kohls has had that model I think also on sale (maybe with a code too?) but not sure about now. And Walmart has had various models (the DUO60 they're allowed to sell is also called an "ENW" or something), but always be aware of which model you're buying.
The LUX model is a bit cheaper though (today at amazon it's $71), but it's not a 7-in-1 so not able to do yogurt (also proof dough, ferment tempeh, etc, on that setting) like the DUO60 and the higher models can do. The LUX also won't have Low pressure (seldom used by most), or be able to be set for as many hours in a row and some other things you might not care about. It's fine though if you really want to save money, and if that money would be worth it over the years you might have the LUX.
https://www.amazon.com/dp/B01MFEBQH1?ref=emc_b_5_t
(Btw, the LUX also used to be made in a 5 qt size but not sure if there are any new ones of those still around.)
Are you referring to the main Amazon page for the DUO80, which has a Customer Review rating of 4.5 stars out of 5? That's an excellent rating average for any product at Amazon:
https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B01B1VC13K
In a pinch it could be good to have something like Uncle Ben's "ready rice" around - have brought on vacation and it's surprisingly great, def cheaper than takeout. I also want to add that I have a rice cooker and an instant pot that complement each other for the exact issues that you describe. This top rated one is $30 on Amazon right now.
One recipe for sure: cheap hummus. Prepared hummas can be very expensive per ounce sold in relatively small jars. It's a healthy and flavorful sauce that can be used for a wide variety of purposes, as a dipping sauce, salad dressing, pita sandwiches and falafels, and for just about anything where you might use mayonnaise, tartar sauce, sour cream and other high fat & calorie sauces.
The pressure cooker lets you buy inexpensive and light dried chickpeas/garbonszo beans in bulk instead of using canned beans in which you're paying for a lot of water for not so much beans. All you need is a blender or food processor to puree the beans after cooking them in the pressure cooker and then to mix in the other ingredients. One tip is that you can use smooth peanut butter instead of tahini sesame paste and it tastes almost the same because the cumin seasoning is the overriding flavor. Roasted sesame oil can also be used instead of other oils for a big flavor boost, and it can be found in large 2 quart cans for a tiny fraction of the price of the small sesame oil bottles at the stores. Amazon has this sesame oil for a good price online and you can find similar deals at some warehouse/restaurant grocery suppliers like Smart & Final.
https://www.101cookbooks.com/instant-pot-hummus-recipe/
You can make a large batch once or twice a week, but it usually won't stay in the fridge for long because it's so good with many things.
I mean, maybe, but I am one to say that anything that has 'exploding' as a potential malfunction, maybe just go with the 7 in 1 49 dollar replacement on amazon
Instant Pot Max does 15psi sustained. It is expensive though.
For everyday cooking (as opposed to canning) the advantage of 15psi is overblown. All it means is that food cooks 10-15% faster. Which is just a few minutes difference. But stovetop pressure cookers need you to be present in the kitchen to watch over it, set a timer, and remember to turn it off at the right time etc.
The huge advantage of electric pressure cookers like Instant Pot is that you can set it to cook for say 45 minutes (if you're cooking a stew or braising meat) and literally walk away and carry on with your life. It will finish pressure cooking, will automatically depressurize, and will automatically switch over to warm mode. You can walk in a couple of hours later or whenever and just check up on it when you have the time.
And Instant Pot is routinely available on sale for $60. It is not that much more expensive than a stovetop model. And even if so, just by a few dollars.
This lady had her leg cut off by a pressure cooker- I don't mess with them.
I get the electric ones and toss them as soon as the seal looks like it's not right (it's not possible to buy new seals).
>If you have an induction hob it does monitor the temperature.
In my experience this feature is so inaccurate as to be useless. You set it to 245 and it spikes to 550. But... my experience is only with 1 specific model (which I got for a bit over $100). Other than the temp option, I love the thing. Per a kil-o-watt meter, it over reports its wattage by almost 100w, but whatever. Using the "by wattage" control, it's extremely consistent and fits the 45L kettle so I don't have to stand outside over a propane turkey fryer.
Induction or gas is definitely the way to go. When we remodel, I plan to get 5 burner in-counter top induction hob and a detached oven.
I bought this recently. Very happy with the performance so far!
Care to share your technique for using aluminum pressure cooker on an induction cooktop? Does it involve using one of those steel plates/disks?
This is the one that was recommended to me
Goldlion Stainless Steel Inner Pot Compatible with Ninja Foodi 6.5 Quart Accessories Replacement Insert Liner https://www.amazon.com/dp/B086ZYQKWS/ref=cm_sw_r_cp_api_i_Fh8pFb2ZP35SQ
I don't know much about American brand pressure cookers but stovetop pressure cookers is a HUGE market in India and one of the best ones is Hawkins Futura. It is super easy to use and has a very nifty and safe mechanism to vent. They have a larger 7 quart model as well. Easy to get parts as well as lots are sold in the US too.
>Sorry to inform you that your pot is not a pressure cooker at all.
Fuck.
> Pressure cookers have lids that lock onto the pot and have a valve that holds steam inside until reaching the pressure threshold limit set by its design.
If you check the amazon listing, you can see that the lid locks into place: https://www.amazon.de/GSW-Stahlwaren-GmbH-Energiesparend-Aluminium/dp/B071GPKKKX
It also has a little valve that releases steam if I turn the heat up to max.
The manual also has a table that compares normal pot cooking vs this pot.
For example:
Pork Normal pot: 2.5 hours, This pot: 60 mins.
Soup Normal pot: 1.5 hours, This pot 30 mins
etc
etc
So did I just waste my money or is there still hope?
I prefer to use much smaller pressure cookers for individual meals. I have a range of stovetop models from 1.5L, 3L, 4qt and this Cosori 2Qt electric model. These are great to quickly cook rice, potatoes, soups, stews, etc. for individuals. The small stovetop models get up to pressure much more quickly and are easy to handle to use the cold water release method of depressurizing. I'm now too impatient to use my 6Qt Instant Pot for anything but large batch cooking. I'm usually finished cooking and I'm enjoying my food in less time than the 6Qt Instant Pot comes to pressure and has barely started cooking.
I also have a combo convection microwave and a convection toaster oven for quick baking and browning. I think these are better separate from pressure cooking.
Beside that, that Ninja Foodi is friggen MASSIVE. Think of all that volume that has to get filled up with steam pressure before it can even start to cook at full pressure.
Might be. Eventually I'm going to do a true test of this, I just haven't had time yet because we're in the middle of moving.
Here's the bowl I got, if you want to try it, too: https://www.amazon.com/gp/product/B00ICL8M1I
Mine is an older Italian made one, 8 thing they shipped manufacturing elsewhere since. They might explain more of how the design works one one they’re selling. Here is a link to one.
https://www.amazon.com/Lagostina-Preziosa-pressure-cookers-Stainless/dp/B00KATDL5W
I use a tall pot on my NU Wave Ti keeping the food bags far from the bottom & get fabulous results.
I suppose you could use a tall trivet or strainer of some sort that can handle the temp, but wouldn't put it under pressure & no more than 130ºF in such a small vessel (might cook too fast?) for maybe 2-3 hours.
Also, IME, reverse sear cannot touch a properly done sous vide cut with a razor thin bark torched to perfection.
Cook it in a sauce. I make a ghetto "tikka masala" by cubing up a chicken breast or 2, throw in a can (27oz not the little can) of El Pato (don't buy it from that link, WAY over priced. I got a case of 12 from the $1 store for $12), and I always keep some various masala mixes around. I just add to taste. Cook for the same as to normally cook your chicken breasts. When it is done add what ever dairy you want, cream, sour cream, cream cheese, plain yogurt, what ever... then serve over rice...
The El Pato is already kinda spicy and adding in the Indian spices makes it smell and taste great. If you want less spicy, I'm sure there are other tomato sauces that would work.
This sounds great. I'll have to try it out next week. Being a native of St. Louis, I'll use Cavender's Greek rub, and Maul's BBQ sauce.
Thanks. I actually went for the WMF Perfect Plus in the end, despite spending most of my time looking at the Kuhn Rokins. This one in fact -- $140, 6 quarts.
Of course, it will arrive when I'm in the US(!), but that's not a problem for me.
The best brand I'm aware of is Kuhn Rikon.
Considering they're made in Switzerland, it's bizarre they're cheaper in the US (£178.39 against $159.96, though it is on offer in the US)
https://www.amazon.co.uk/Kuhn-Rikon-Duromatic-Stainless-Steel-Saucepan/dp/B00004R8ZF/
https://www.amazon.com/Kuhn-Rikon-Duromatic-Stainless-Steel-Saucepan/dp/B00004R8ZF
However, how will you get it back? Airport security might not like a pressure cooker, plus you might end up paying duty.
Yes you can. There are adjustments to cooking time. Stovetop cookers generally cook a little quicker than electric PCs.
I got this cookbook for the PC, and it has times for both kinds of cookers: https://www.amazon.com/Pressure-Cooker-Perfection-Foolproof-Recipes/dp/1936493411
And check out this chart for time differences in different foods: https://www.hippressurecooking.com/pressure-cooking-times/
I second this and have two additions.
- Maybe tofu or something
- A fake sauce is quick and simple, an my family like it.
Fake peanut sauce, Blend to make sauce, no cooking:
200ml of Peanut butter
400ml Coconut milk
5 Tbl spoons grated ginger
5 Tbl spoons fish sauce
4 Tbls spoons brown sugar
1 Tbl spoon soy sauce
The original recipe from https://www.amazon.com.au/Spoonful-Ginger-Irresistible-Health-Giving-Kitchens/dp/0375712127?tag=duckduckgo-d-20 has chilli and is based on 240ml of coconut milk. Half my family won't eat hot things, and a can of coconut milk are 400ml.
For Steaks, I use my Induction PC base with a 'hacked' Sous-vide technique I came up with for it.
This isn't a 'quick' method by any means, but the surprising results are beyond worth the wait!
01] Fill a tall dutch oven, stock pot or PC (with a different non-locking lid, preferably see thru/glass) with warm water.
02] Get the water temp up to/holding your desired steak temp, usually around +5-10ºF to start, especially if frozen (the initial submerging will drop your water temp a bit)
03] Season the steaks (frozen is fine, but will take longer & be sure to rest them prior to cooking if thawed) & place them in individual plastic quart bags (larger is fine but a waste of bag space) 'vacuum' sealing them (I suck the air out with a straw as sealing or use the water pressure against the bag as I place them in the water, either method works as long as all the air is removed)
04] Place the bags sealed side up & out of the pot, around the top using the lid to help hold them up/in place. I use my flexible OXO strainer from my PC to help keep them off the bottom (good for up to 600ºF) & to help remove when done cooking.
05] Check them in 60-120 minutes (preferred temp pending) for the most melt in your mouth 'buttery' steak ever.
06] I personally hit them with a kitchen torch after resting a bit for color & flavor, but you can pan sear then before initial bagging, if you so prefer.
Enjoy!
Late to this, but I have the Magefesa Practika 8 qt. I like it but then again I don't have anything to compare it to add it's my first pressure cooker. But cooks perfectly when I don't make mistakes. https://smile.amazon.com/Magefesa-Practika-Stainless-Pressure-Cooker/dp/B0018A9AUM/ref=sr_1_1?ie=UTF8&qid=1515116526&sr=8-1&keywords=Magefesa+Practika#customerReviews
Fakespot likes the reviews as well for whatever that's worth.
This is something I'm going to try with other recipes, but I don't want my mashed potatoes flavored of lemon butter chicken, so things like that will be kept separate and done in pot-after-pot. :D
As for a separator, I haven't tried it yet but I think the steamer rack in this Instant Pot Steamer Set will stand up higher. If not, take a look at the "egg" stacking racks referenced in the "Customers also bought" list on the steamer set page as those should definitely stand taller than the stock rack.
I'm very happy with my tfal.
T-fal P25144 Stainless Steel Dishwasher Safe PTFE PFOA and Cadmium Free 10 / 15-PSI Pressure Cooker Cookware, 8.5-Quart, Silver https://www.amazon.com/dp/B00TQJWF04/ref=cm_sw_r_cp_apa_GE7eAbN2SEX0E
Make sure you have a heat proof dish or three that will fit inside the IP. It needs to be <8" at the widest, so for square dishes that's the diagonal. I don't think Pyrex is safe if you want to broil, so you may need a metal dish or ceramic ramekins/souffle dishes.
A collapsible veggie steamer basket works better for catching smaller food than the wire trays. People recommend the OXO one, but I like my cheapo one.
If you plan to even attempt yogurt or desserts you will need an extra sealing ring. My first IP meal was ham & bean soup, and my gasket still smells like ham two months and several meals later.
I have an extra inner pot and I really like being able to cook while one pot is in the fridge or dishwasher.
I'm two recipes into my new Instant Pot (yogurt and hard boiled eggs, started with the basics :D) and I'm planning my third today. I haven't added any accessories yet beyond replacing my cloth pot holders with silicone in order to be able to remove the inner pot more easily and safely. However, I have a few things on my Black Friday/Christmas list, based on what I've done so far and what I plan:
- spare sealing rings - I'm looking at the red/blue set so I can have one for yogurt, and one to rotate with the stock ring if I do something stinky or just want to wash it between dishes
- second inner pot - I think I'm just going to get another stainless, but looking at today's meal prep plan I'd really like to be able to just yank the pot of chicken out, and drop in a pot of cubed potatoes without having to empty and wash in between (not doing them at the same time for Reasons.)
- Silicone Steamer set this is low on my list, but it's the one I'm looking at for doing any pot-in-pot, and possibly for being able to stack eggs more easily than with the standard rack. For your meat + vegetables I think this would be more important
- glass or silicone lid - I haven't decided which yet, but especially when I get a second pot I'd like to have a lid I can just put on and toss the whole thing in the fridge, either pre-prepped or post-cooking. I'm leaning towards glass because I could use it for sauteing (I think) and for slow cooking if the Instant Pot replaces my slow cooker (experiment forthcoming over the holiday break.)
Even buying all of the above as "genuine Instant Pot accessories" from Amazon the total cost comes out to under $100, which is not a bad deal considering the utility of them.
Their Amazon warranty woes are why I went a different direction & bought the PC add-on for my NuWave PIC Ti set last year; with different pricing & additional cookware.
Best of both worlds, IMO.
Cool, the NuWave Induction Pressure Cooker already has the appropriate "2/3 full" marking referenced in the article labeled within so it's likely all good in my use case.
Thanks for the info!
GSI Outdoors makes an anodized aluminum 2.7L pressure cooker intended for backpacking. I've never talked to someone who has used it, perhaps you could be the first? :-D
Strictly I use this brand: https://www.amazon.com/Tinkyada-Organic-Gluten-Free-Variety-Bundle/dp/B017QGAUP0
I usually let it time 10 minutes, but am gonna try some different techniques, from this thread.
It seems using the pressure cooker, in my experience, keeps all of something like the starch inside, the result is not overcooked mushy noodles but always a thick sauciness coating.
Being I don't do dairy, I can't really do Mac and Cheese, but using a broth with some Nutritional Yeast Powder, I can get a close similar thing. LOL
It's pretty easy to make some awesome noodle dishes though too, like this for instance:
https://youtu.be/A0MiecCcvbI
You're getting it! Your physics is looking good,Good work!
Now look at this:
https://www.amazon.com/dp/B00006ISG6/?tag=pressurecookerportal51-20
That little device at the top is a weight. It sits over an opening, keeping the steam in the pot, thus raising pressure inside of the confined space!
This is a conventional pressure cooker and if you take the weight off you loose pressure, as there is only an open tube leading down into the cooker.
OK, now, this weight is totally dependent on gravity, and the weight is not held on by anything else, there is no spring. I think this may have been a source of confusion.
So you can simplify your equation, as the Fatm is the same on both sides, before heat, the weight sits on a tiny tube, holding in steam as heat is applied, until the pressure overcomes the weight, regulating the pressure to your design parameters.
Did your mom let you try our little experiment? You turn that pot upside down and the weight falls off! Give it a try! But be careful!
Now this is fun:
http://www.popsci.com/science/article/2010-06/esa-satellite-maps-earths-gravity-3-d
See all those colors? Those are changes in gravity on Earth! Engineers at the GOCE did that. Now it may not be much, but it is effecting the weight. Do you see that the cooker may not work well in free fall?
This is the steamer-basket and trivet thingie I use if a wire rack would let things drop through or I want to elevate a container in the IP for cooking something and have it easy to lift out. Silicone is heat-safe to a high temp, and this shape is easy to clean even by hand.
https://www.amazon.com/Trudeau-Silicone-Vegetable-Steamer-Handles/dp/B001GBL9X4
Other companies make them too, and Oxo makes a deeper one:
https://www.amazon.com/OXO-Grips-Silicone-Steamer-Green/dp/B00A2KD8IY
One word: Zojirushi
Available on Amazon:https://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1490004774&sr=1-4&keywords=zojirushi
Makes your rice perfectly so you can do other things, like cook dinner.
And here's a link to her book. It was published in 2008 though, before electric pressure cookers were really a thing (and before Instant Pots):
https://www.amazon.com/Miss-Vickies-Pressure-Cooker-Recipes/dp/0764597264