I have a TM-670PC IM. It doesn't seem to have any form of "auto" settings for pressure, such as high or low. I'm looking to make a recipe that asks me to "Set to Manual High Pressure for 8 minutes".

I see a lot of recipes that have this kind of wording and I'm always at a loss because I don't know how to interpret it on there. Please let me know if you have any suggestions or help!

Is there any digital pressure cooker on the market comparable to the discontinued 10qt Instant Pot, specifically something 10qt or larger.

My older Instant Pot is starting to give up the ghost and I'm looking to replace it. I'm looking at the current IP Pro mostly because it has a flat bottom - I've always been a bit meh on the convex bottom of my older one.

Are there any other electric pressure cookers with a flat bottom that I should look into? Seems like Instant is still the big one out there unless there's a dark horse candidate. I'm budgeting up to $200ish before tax and shipping - I use ours multiple times weekly so I don't mind if it's better quality and functionality.

I have never used a pressure cooker before, and im afraid of it blowing up my apartment. Its an electric one that you plug in, Instant Pot. Is there anything i need to know to use it safely? Im sure im paranoid, but ive only ever used crockpots.

Edit; this guidance is wonderful! Thank you all for your advice, and im glad i found this community.

Ive heard of people sending the lids through their roofs, meat juice everywhere, etc. i just dont want to hurt myself, my neighbor upstairs, or loose my deposit. I will definitely be watching lots of videos.

I have a WMF Perfect Plus pressure cooker, which I accidentally ran dry on medium-low heat for about half an hour. I didn't notice it until I heard metal creaking noises from the coil stove element (I hope not the pot). The bottom (inside) show some color changes, probably due to oxidation.

I just wonder, is this pressure cooker still safe to use under pressure? Did I destroy its pressure holding capability?

Not really anything to add, my Tefalcook4me won’t turn on idk what to do

I've heard that low and slow cooking is optimal for tough cuts of meat as it raises their internal tempt until collagen and fat renders but doesn't dry out the meat, can I replicate this using the low pressure setting or is it completely different from low heat?

I pressure cook 5 lbs of chicken breast in a pressure cooker weekly. I cook it in a separate room because it always makes the room smell awful.

Has anyone else experienced this? The meat is fresh and is not smelly before cooking.

Hello, does anybody know the material of https://www.gopresto.com/product/white-compression-gasket-27456 this item from my presto qt23, i lost it and i'm looking to buy a replacement

Cooker works fine, but the steam release switch has failed in some manner. Twisting the knob doesn't raise the weight to release steam. I have to manually raise the steam release.

Looks like there's some metal rod that runs from the knob to the valve, and it's loosely flopping about.

I've attempted disassembly of the lid to get inside but can't seem to figure out how to disconnect the metal inner from the plastic outer, which I assume I will need to achieve in order to fix this problem.

I would hugely appreciate any assistance in disassembly, or in how to otherwise rectify the problem.

Cheers

Hello I've moved to a new apartement, and for the first time (first time to use sockets not the pot), I connected my Nutriccok Smart Pot 2. The socket has a switch, and even though it was turned off and the pot screen wasn't ON, it shoucked the shi t out of me when I touched the inner pot. I immediately unplugged it, but found some black spots on the cooker base, which I am not sure if it was related to this situation or it's just normal thing. So the question is: have you encounter these black spots before? I just want to know if it occurs with the normal use or it's becuase of what happened.

90 minute high pressure, 40 minute natural release

Are there any testers that can be placed in a pressure cooker that afterwards indicates what maximum pressure was reached?

I want to make chicken broth and also chicken stock to freeze but I keep finding just chicken brother recipes. From what I've read, they're two different things. One cooked with bone and one cooked without bone.

Does anyone have good recipes for both?

I have an older Ambiano KY-318B pressure cooker that I'm trying to get working again. I found all the silicone seals and float valve replacements, finding an inner pot for this thing is difficult at best. Instant pot replacements are too short, power pressure replacements too loose in the base. My last try is the Crock Pot express inner pot as it has that same weird curled edge of the original. Has anyone here actually found a replacement that fits? If the Crock Pot liner doesn't work, Im just going to recycle the thing.

Edit: If you need a vessel that works with an Aldi pressure Cooker KY-318A/B This one is verified to work.:

https://www.ereplacementparts.com/cooking-pot-p-3215736.html

I can remember my Mom making meatloaf in her old stove top pressure cooker. I believe the recipe was from an old Presto manual that came with the pressure cooker. But I'm not sure. Would anyone have anything close to that? I think it was a very basic meatloaf recipe. Any help would be appreciated.

I’ve been pressure cooking ground beef for total of 1 hour and 30 minutes. Idk if it needs to go that long, but I’ve noticed my body seems to tolerate it better. I don’t feel as greasy and bogged down after eating a ground beef heavy meal. Yeah it’s really tender, but I don’t find it mushy personally. I started doing it after following a chilli recipe that called for two separate 30 min cook times, and then a final simmer reduction. It was supposed to mimic the super broken down texture of 24 hour slow-cooked chilli lol

I have bought the Phillips all in one cooker hd2151 about a month ago and lately i have noticed issues with the release pressure function as I feel like it takes a long while, like 30 minutes to clear 30 kpa worth of pressure, is that normal? if not how can I fix, do I need to take it to a repair shop or check something myself, I'm stumped here.

Hi Everyone! I’m new to this so sorry if this is a very common question. I am trying to slow cook using my pressure cooker (Power Pressure Cooker XL) and am a little confused. Everything started alright but it is showing a P icon after it started. When I looked this up it meant the pressure is on, is this normal for slow cooking or did I do something wrong? Thank you for your help!

Hi! I’ve had a Fagor stovetop pressure cooker for over 15 years. Recently I noticed a lot of steam escaping from the handle area before reaching pressure, and the pot taking longer and longer to reach pressure, to the point that some recipes that don’t use a loooot of liquid just don’t work anymore.

Is this something fixable with new parts, or is it time for a new pot?

Thanks for any advice!

I just bought a pressure cooker. I love it. I have used to cook pork, chicken and vegetables for a few times, but I am still not sure what cooks first and cooks more. I would say the food placed on the bottom of the pressure cooker cooks first and more than the ones on the top layer, on the surface. Am I right?