Can’t seem to find the cook time for 1/2 gallon jars

I replaced this a couple months ago and always made ricotta cheese by hitting the yogurt button twice and the boil button would come up. The settings looked the same on the new instant pot and so far, everything worked as expected ( just like the old one). Now, I pushed the yogurt button twice and nothing happens. Any idea where the boil button is hidden?

Having a day after Thanksgiving meal, so want to make BBQ and or gravy shredded bird. Turkey is smoked 5 hrs, so it is done. Plan is to pressure cook it with mirepoix to get it to fall off bone (and easily shredded and get gravy liquidl. Thoughts if I will over cook? I was also contemplating soux vide?

I have a breville fast and slow that is a couple years old but has had minimal use.

When I start pressure cooking, the pressure bar doesn’t build up and just stays on loading. What could be the cause? I have inspected the gasket and it honestly looks okay (maybe a faulty one is not visible to the eye). I had issues like this since I bought it, but usually reopen it and closing it solved them. It’s not the case anymore.

So, I’m wondering if a simple gasket replacement should fix it, or if I should just forget about it and get an instapot on sale

She has made it clear to stray away from croc pots she only wants a pressure cooker for Christmas, one that can make a variety of foods. Any help appreciated thanks.

Does anyone know if the sizes for the inner pots are the same between the Breville/Sage Fast Slow PRO vs the Fast Slow GO?

Would like to get the stainless steel inner pot for and use it for my fast slow Pro if that's the case.

Hey guys,

I recently bought this Tefal multicooker and yesterday when I was making chicken, the steam was all over the place.
It was coming out from the top, side handles like from everywhere.

Because it has an opening at the back for steam I was wondering if thats normal or not.

I checked if I had sealed the cooker correctly, but you cant really do it wrong, since its just 1 turn at the top.

If anyone has any idea, please share.

Hello!

This Christmas I'll have an opportunity to buy a fairly expensive set of Kitchenware to spice up my home cook journey. I already have a few kitchen essentials in my cart and it got me wondering whether it's still worth it to buy normal pots or should I go with a pressure cooker instead?

I only cook once per week and have all my meals prep.

Do normal pots have other use if you have a pressure cooker? Can't a pressure cooker do the same things as a normal pot, while saving time?

Looking forwards to your comments.

I lost pressure cooker weights for my premier pressure cooker set. I ordered the weight online and I got this. How does this work?

Hi,

I got a new stovetop cooker, but all the recipes refer to the instant pot or electric ones. I am confused about cooking times and amounts of water needed, first time I probably burnt it a bit..

Any resources?

Hey folks, we have a Cuckoo (CRP-CHSS1009FN to be exact) and it has been great for rice. We've recently started using it for other dishes and they turn out great. For pork and beef we use the multi-cook function but sometimes during steam release some of the saucy goodness oozes out.. filling the pot to a third full seems to solve the problem but then the capacity is limited..

Was wondering if anyone have any good tips to prevent this from happening? We are going to try using the porridge mode next time to see if it makes any difference (since from experience, porridge overflows very easily, so it should be good for other dishes?).

Seems like other modes releases steam with equal amount... only if there was a way to configure the unit to release steam after it has cooled down a bit would be awesome...

I'm looking for a 12 qt electric stainless steel pressure cooker.

The closest that I have seen that meets this req is Megachef:

https://www.megachef.com/productdetails.php?cat=pressure_cookers&prod=110831

However, the internal lining is nonstick and I'm looking for a stainless steel alternative.

IM planning to make chili today in my stove top pressure cooker, ill be using fresh blk/red beans (hydrated a day before), i used TVP many times but never in the pressure cooker, should i hydrate them before adding to pressure cooker or just toss them in the recipe, ill most likely use only 8 pieces at that , either way i was thinking cooking the chili for about 12min (to be safe) and let it rest another 10min when i can open the top.

Local "stop waste food market" have given me 2 kilos of "sweet potatoes" for free. I think this is what is called "iams"? I have only ever heard of these in McDonald's as a sweeter version of French fries.

Can I make this just like normal potatoes, just boiled or mashed, and serve with a meat casserole, for instance?

Do I peel them first or after cooking?

How long do they need in the pressure cooker compared to normal potatoes?

How does it work if it doesnt whistle, does it work like how you cover and cook food?

Do we have to manually release presure?

Is it safe, in comparison to tradtional pressure cooker?

https://www.amazon.in/Prestige-Deluxe-Anodized-Junior-Pressure/dp/B09GRK813Z/ref=mp_s_a_1_13?crid=1K7QZRDBH652U&dib=eyJ2IjoiMSJ9.2lF527bMVE8gEydkOj2TglpXGhYLgg3Ky3UVnjnzURJGCjPYtJN85JbWDoiySt5JoUTzSYBzOVk31ckRXvcqgpUTyKNFOUC1dN-VQcDNGZRZVUxbRV0r4_dixNPLiQUUpWl-guPrz_rCCGYXTR_olpaDUtwrgTTjxMIeyTVAriwpXIT66O5eQ3PGzX9RM2m10sztCind2Ut5ZO8H_XvbfA.qwkLi46WzrKa9DJx_M6ZfVYtVUDtqnRiWzm2LychhLc&dib_tag=se&keywords=pressure+cooker+prestige+anodized&nsdOptOutParam=true&qid=1731750654&sprefix=pressure+cooker+prestige+aidonize%2Caps%2C306&sr=8-13

Ok, so we all know that pressure cookers work because operating at a higher pressure allows them to cook at a high temperature while still retaining moisture. Your typical pressure cooker is something like 1.5 bar, which elevates temperatures to about 115 C. What if we had a pressure cooker that operated at 5 bar -- 150 C would put it right in the middle of the Maillard reaction temperature range. Could you get browning through the center of a cut of meat?

Hey everyone! I’m planning to replace my stove-top pressure cooker, which has served me well for over 15 years. I know that there have been quite a few advancements in design and safety since I got mine, so I’m looking for advice on what to consider when purchasing a new one.

What are the differences between a 50$ and a 300$ pressure cooker? I'm kinda lost.

Im looking for Spare Parts fpr Instant Duo Plus 80 in Germany or a mailadress/ link for a website for contact with a dealer for spare parts. Who can help?

My Crock Pot brand has finally started to "peel". The non-stick black has come up on my white rice, so it's time to either replace the pot (which is $60 since Crockpot apparently doesn't make this model anymore) but it would be another plastic-coated one, or buy a whole new pressure cooker.

Of course, I could buy some other brand's stainless steel or ceramic non-stick 6qt pot and see if it works with it, but usually you can't return them after use (and I'd have to use it to make sure it pressurizes). This is an option, for sure, so either way my question will cover the options.

So...my question is: which one will be less irritating: stainless steel or ceramic? I pretty much only use it for meal prepping white rice or quinoa, beans, occasionally chicken, and for steaming potatoes. I've tried ceramic stove top cookware before, and the "non-stick" element was a total lie, even insulting. My only experience with stainless steel is a small saucepan, which is pretty much fine as long as I only make soup (certainly not rice). I was hoping a cast iron pot would exist for pressure cookers, but apparently iron is too brittle for that.

Your insight is much appreciated.

I want to love this, it has everything. I seem to be hung up on not having a specific recipe book/ instructional manual for this 11 in 1, 6Q/1000W.

Pressure cookers in general intimidate me so I need some hand holding to get started. Eventually I want to brave making yogurt and using the sous vide setting.

Is this a reliable appliance? I don't believe it's for sale any longer.

Are all pressure cooker recipes interchangeable as long as they are for the proper size?

Hello all,

I am trying to choose my first pressure cooker and after some research Fissler Vitavit Premium seems to be a good choice. Now I cannot decide between 3.5liters or 4.5 liters. Usually I cook for 2-3 people. So both are fine, but need recommendation, maybe you can help me with advice.

Thank you.

I ended up with an old pressure cooker from my Grandma but the seal in the lid is completely rotted and stuck. I've tried soaking it in hot water and picking and scraping at this crumbling apart seal for two days and my hands just hurt. I've got replacement seals for once it's clean, but getting the seal out of the groove is proving to be beyond me. Is there some kind of cleaner that can get this junk out so I can actually get this thing working again? It's a presto model number 403 if that's relevant.

I'm hoping someone can help me clarify something. I want to use my Hawkins stainless steel pressure cooker to make stock, but I’ve seen mixed information about whether or not it's advisable to use it for prolonged boiling with the lid off. Here’s exactly what I’d like to do:

1. Pressure cook chicken and veggies for about 1.5 hours to make a stock.
2. Remove all the solids, leaving just the stock in the pot.
3. Reduce the stock by boiling the liquid on medium heat for 30 minutes to concentrate the flavors.

Has anyone used a Hawkins cooker this way? Is there any risk of warping, discoloration, or other issues when using it for a longer boil without the lid? Would love to hear if anyone has done something similar or has any tips!

Thanks in advance!

Anybody know a good universal gasket replacement for a Fagor Rapida? I've had this pot for almost 20 years and it works fine but it seems to be evaporating more liquid than it used to lately and I think the gasket needs to be replaced. Anyone know if the Zavor gaskets will fit?