/r/PressureCooking

Photograph via snooOG

Please treat other users with respect!


Pressure cooking is a way of cooking food in liquid using a gasket-sealed pan to retain steam and build pressure. By increasing the pressure inside the pan, the boiling point of the liquid in the pressure cooker is raised to 215˚F - 250˚F, which is much higher than normal sea level boiling point. The increased temperature of the water and steam causes the fibers of the food to break down more quickly. This process saves energy since the cooking times are shortened by up to 70%.

Since most second generation pressure cookers require very little liquid, using one prevents the loss of many water soluble vitamins. It also helps to retain colors when preparing vegetables. Another benefit to high pressure is that it pushes flavor deep inside the muscle fibers of even the toughest cuts of meat. The moist heat in a pressure cooker is also an ideal environment for preparing stocks and many egg dishes. The heat in the cooker is much gentler than the dry heat of a typical oven. The liquid creates a water bath which insulates delicate custards and cakes.


Pressure-Cooking Time Tables cooking times for common vegetables, beans, legumes and meat.


Manual List:

Basic Guide to selecting a Pressure Cooker (Adapted from Good Eats):

1st Generation Pressure Cookers - Your Grandma's pressure cooker - uses a weight that jiggles to maintain pressure, many are made of aluminum which is weak, reacts with acids and requires constant finessing, they are loud, not as many safety features, lots of moisture loss but inexpensive, around $30-40.

Modified 1st Generation Pressure Cooker - uses a spring loaded valve instead of a weight to maintain pressure, less noisy, less moisture loss, moderately priced around $60-70

2nd Generation Pressure Cooker - uses a spring loaded rod to maintain pressure, generally made from stainless steel, includes additional safety mechanisms, low moisture loss so requires less liquid, precise, quiet, less attention needed, often more expensive at around $80-250


Manufacturer Recipe Books/Manuals:

Pressure Cooker Manuals

Fagor Index of Pressure Canner Recipes - listed under Details as "Product Manual 2.83 mb" Here is the link for direct download

Fastcooking

All American Pressure Cooker/Canner Recipes & Manual 13 mb pdf

Revere PDF Recipe Book Mother Load - over 15 different manuals with recipes


Recipe Sources:

Hip Pressure Cooking

Dad Cooks Dinner

Serious Eats

The Kitchn

Hawkins Futura Recipes

Presto Index of Pressure Cooker Recipes More Presto Manuals, each one has it's own set of recipes

Mirro WearEver Index of Pressure Cooker Recipes

Cuisinart Pressure Cooker Recipes

Fissler Recipes

Zavor Recipes


Related subreddits:


/r/PressureCooking

151,678 Subscribers

8

3.5lb Corned Beef waiting to be brunch Reubens tomorrow.

Have deli mustard, sliced Swiss, and bubbies kraut on standby. And ginger beers.

2 Comments
2024/03/17
02:17 UTC

3

So a couple of things I need to know about pressure cookers before deciding which size to buy, 6.5 liter pressure cooker or 12.5 liter stovetop pressure cooker.Same brand same model just different size.

Let's say I am cooking 2 chickens weighing 4 kgs cut into big standard pieces like wings, legs or thighs,ribcage etc.

And theoretically I am cooking this 4 kg chicken separately in both those 6.5 liter and 12.5 liter sized pressure cookers.All the other necessary ingredients are in same amount like different powdered spices ,salt, cooking oil but water requirement for larger pressure cooker probably different as I read larger pressure cooker need some more water compared to smaller cooker.

Now first question : 1.Now I know larger pressure cooker need more water than smaller pressure cooker.

How much extra water would the larger cooker need? Let's say if the 6.5 liter sized pressure cooker requires 1 cup of water so would the larger 12.5 liter sized pressure cooker require 2 cups of water to cook that amount of chicken?

Second question: 2. I understand 6.5 liter pressure cooker will build up or come to full pressure faster than larger 12.5 liter pressure cooker due pan volume and water amount.And release the pressure earlier than the larger sized pressure cooker.

Question is approximately how much time difference would I see between the 6.5 liter pressure cooker and 12.5 liter pressure cooker in building up of pressure and releasing of some of that pressure in the first whistle?

Let's say for example the smaller 6.5 liter cooker builds up pressure and releases it in the first whistle in approximately 8 to 10 minutes.So how much time the 12.5 liter pressure cooker would take for build up pressure and releasing some of that in the first whistle? Approximately 13 to 15 minutes or longer like 17 to 20 minutes?

Question 3. After building up of pressure and releasing of some of that pressure in the first whistle on both 6.5 liter pressure cooker and 12.5 liter cooker does the rest of cooking process of those 4 kg chicken take noticeably different amount of time?Or rest of the cooking process on both those pressure cookers roughly take more or less same amount of time without any noticeable difference in time?

Question 4. After the cooking is done does the natural release of pressure take longer for 12.5 liter cooker compared to 6.5 liter cooker?How much difference in time between these two above mentioned sized pressure cooker?Let's say 6.5 liter cooker takes more or less 15 minutes to naturally release pressure after the flame is turned off.How long approximately it would take for 12.5 liter cooker to naturally release pressure after the flame is turned of?

Thank you for reading the wall of text.Please do share your experience in a reply or two.

11 Comments
2024/03/16
11:58 UTC

0

Is this Instant Pot still safe to use?

The pot insert and seal are completely undamaged. It seems like it’s just the aluminum coating that’s damaged.

Not flush with cash right now and I do really rely on this. Would you still use it?

Thanks!

37 Comments
2024/03/16
02:35 UTC

6

How do you got about adapting traditional recipes for pressure cooking?

4 Comments
2024/03/13
23:57 UTC

1

stainless steel pot for pressure king pro?

Hi, I have a 5l pressure king pro, but recently I've been removing all non stick products from my kitchen and replacing with cast iron or stainless steel.

I looked on Drew and Cole website for one but they only have non stick coated pots. Is it possible to get a stainless steel one from elsewhere, any idea if there is a set standard for these pots or a specific size?

The inner diameter is 22cm and the height is 13.7cm.

Many thanks for any advice you can lend.

0 Comments
2024/03/10
17:23 UTC

4

Forgot water

I use my pressure cooker all the time but was multi tasking and doing other things inbetween cooking my meat and forgot to put water in. I got an error sign and the pan smelt a bit.

I turned it off immediately and washed it with warm soapy water. It still smells a big but could just be from the meat frying?

Is there any reason to think it wouldn’t be ok to still cook in?

Anyone else done this? It’s a sunbeam Aviva

5 Comments
2024/03/10
14:27 UTC

3

Does your Ninja Foodi Max release steam while pressurising?

Hi guys!

Owners of Ninja Foodi Max, when you pressure cook meals, does your foodi also releases some steam from the top lid (not the valve) when building pressure? Eventually it stops and it starts cooking, but often when I cook rice for example with 1:1 water-rice ratio some water evaporates and the cooker says "Add more water"...

Logically, this should not happen. So, do you also experience this or my item is just defective?

My model is: Ninja Foodi MAX 12-in-1 [OL650EU]

https://reddit.com/link/1bb85hz/video/nmy8pekfqhnc1/player

4 Comments
2024/03/10
11:24 UTC

3

Chicken Chickpea curried rice

So, I had some dried chickpeas, chicken breasts, and a small jar of generic curry sauce, so I experimented and whipped up this. My family can't agree on anything, but everyone agrees this is the best (and easiest) chicken curry recipe ever.

1 bag dried chickpeas 3 large chicken breasts 2 tbsp butter 2 tbsp minced garlic 2 tbsp ginger paste 1-2 tbsp curry powder 1 diced onion 2 chopped poblano peppers 3 cups chicken broth 2 cups long grained brown rice 1 small can of tomato paste

Soak the chickpeas for a couple hours. Then add them to the digital pressure cooker with six quarts water. Cook it on the bean/lentils setting and quick vent them. Dump them into a colander and rinse them with cold water. Use 2 cups for this recipe and store the rest in the fridge for salads, hummus, etc ...

Clean out the inner pot and toss in the butter, garlic, ginger, onion, and curry powder. Sauteed until the onion is softened.

Add the three cups of chicken broth. Stir in the tomato paste, the rice, and 2 cups of chickpeas. Then nestle in the chicken breasts. Cook on the chicken setting and then quick vent it.

Pull out the chicken and shred it. Stir it back in with the jar of curry sauce. Let it cook on the "stay warm" setting for a half hour (hour is better) stirring occasionally.

4 Comments
2024/03/10
00:58 UTC

11

I just got a new pressure cooker. What are your favorite beginner-friendly recipes to try?

18 Comments
2024/03/08
15:08 UTC

11

Confirmed Fagor Duo Parts interchangable with Zavor Duo

2 Comments
2024/03/07
03:59 UTC

2

Does anyone know of a comete list of foods I can pressure cook?

I live in an RV with a small fridge and freezer. Being able to store jars at room temperature sounds nice. It would be really cool if I could use an 18 quart pressure cooker or bigger and fill a huge gallon jar with foods so I dont have to deal with all the small jars. Especially if I can re-use the jars. I'd love pressure cooking stews, eggs, and especially spaghetti. Storing outside the fridge and freezer is my #1 goal. Any advice is appreciated. Youtube/google used to show pressure cooker stuff not long ago but now when I type it in all that comes up is insta-pot stuff (unless an insta-pot is a pressure cooker, I'venever heard it called that).

1 Comment
2024/03/07
02:44 UTC

2

Any way I can clean up the rust inside my ceramic pod? I clean it every day, but it keeps appearing

1 Comment
2024/03/06
12:04 UTC

2

Recommendations

I’m in Australia and recently noticed my crockpot, when in pressure cooker mode, was leaking around the gasket - a quick google search made me realise that there had been a big recall and that it was quite dangerous. It has been relegated to slow cooking only from now on. So question is what do I replace it with? I’ll give crockpot a miss from now on but was wondering if there’s a make model I should be looking at?

2 Comments
2024/03/05
23:19 UTC

3

Is it Normal for Pressure Cooker Pressure Sensor to Flicker Vertically?

I just got a Fagor Rapid Xpress and I'm still getting used to it. I noticed that the pressure sensor on my pot flickers vertically before popping up when cooking. I'm wondering if this is normal behavior or if there might be an issue with my cooker. It seems to still cook fine, but I just wanted to double-check if anyone else has experienced this with their pressure cooker. Thanks in advance!

5 Comments
2024/03/05
19:50 UTC

4

I am looking to buy a pressure cooker do you prefer electric or stovetop pressure cookers, and what are the advantages of each?

21 Comments
2024/03/05
15:01 UTC

0

I accidentally cooked my instant pot electrical cord

Hear me out! I know it sounds crazy. I loaded up my instant pot not realizing the electrical cord was rolled up inside it. I just borrowed the cord from a another instant pot I have and continued to cook the meat. When removing the meat I found the cord at the bottom, submerged in water. So it cooked for an hour, in water at high pressure. It looks fine but I'm wondering 1) if it poisoned my meat and 2) will it still work?

10 Comments
2024/03/05
13:27 UTC

5

Pressure Cooking Large Cuts of Meat and Nutrient Loss

Where are we at with pressure cooking large cuts of meat and nutrient integrity? Is the oven a better option in terms of nutrient density?

Are there any studies/info on this? I’ve searched and all I can find is info on vegetables or legumes, and even that info seems inconclusive.

To me, pressure cooking a chuck roast and mixing it in with the broth/water makes it so much easier to eat than cooking it to medium rare/medium in the oven, but I wonder about the nutrient loss.

2 Comments
2024/03/04
16:58 UTC

4

Pressure cooker not working

Good Morning! I have a Cuisinart CPC-600 electronic pressure cooker that I bought probably 7yrs ago, promptly put in storage, and never unboxed. Recently I decided that now is the time. I set up the cooker as per the manual instructions and everything looks good. However, when I plug in the cooker the LED shows "--" (which is normal for start up according to the manual), but then starts beeping and wont stop beeping. No button seems to work. Pressing "Menu, Time or START/CANCEL" do nothing to change the "--" on the LED or stop the beeping. I have exhausted the internet trying to determine what could be wrong and even called Cuisinart, but they said since it is out of warranty the best they could do is 20% discount for me to buy a new one. Does anyone have any suggestions on what could be happening? Could a sensor of some sort have gone bad from just sitting for so long? How can I narrow down the issue?

Thanks!

5 Comments
2024/03/04
15:56 UTC

13

Sorcery

I’m so excited to be joining this community, last night I cooked my very first meal (beef stew) in a pressure cooker and I’m so impressed with how it turned out in the amount of time it took (25 mins compared to 6 hours) and can’t believe I didn’t get one sooner.

Please drop your favorite meals/ recipes below, I could use more magic!

Also, do you always cook the meat first before adding vegetables or depending upon the dish / whether it’s frozen or do you just throw it all in together?

15 Comments
2024/03/04
15:33 UTC

4

Been heating for almost 40 minutes and no sign of steam being released

Hey everyone I just got this presto 23qt pressure cooker, I'm just trying it out for the first time and I'm a bit worried about no steam being released yet after almost 40 minutes of heating on a gas stove top on high Does anyone have any advice? I've turned it off for now, would love to hear your opinions

17 Comments
2024/03/04
04:52 UTC

2

Crockpot Express losing pressure while cooking

It will come to pressure like normal, but before it's done cooking it seems to lose all pressure inside the unit. I don't get any errors, it will finish its timer, but if I open the steam valve immediately after the timer goes off no steam comes out, and my meat is not cooked all the way. Do I need to replace the silicone ring? Is there anything else that would cause that issue besides the silicone ring?

0 Comments
2024/03/04
03:40 UTC

2

Where to get silicone gaskets/rings for Afghan Kazan pressure cookers

Looked for the flat silicone "seal rings" specifically made for Afghan Kazan cookers and can't find them anywhere online. Aliexpress, Amazon, eBay do not have them. I can find a bunch of universal ones but they aren't flat like the ones for Afghan Kazan and I can't find one that has a 14cm diameter. The couple of European websites I found that sell them are charging $30-60 for shipping and have some dodgy payment system.

Anyone know a website I can order from that will ship to US?

Thanks.

3 Comments
2024/03/03
23:26 UTC

3

Stock with chicken back ratio question

Hi Friends,

I generally make my chicken stock with roasted chicken backs, mirepoix, and chicken feet in my pressure cooker. I've been using a "few" pounds of chix and then filling the instant pot to max fill. If you use chicken backs, how much do you use (weight wise) per normal-full-instant-pot batch? Thanks for your perspectives!!

1 Comment
2024/03/03
19:30 UTC

0

yummy twizzler cake for my girlfriends birthday

4 Comments
2024/03/03
16:23 UTC

22

Anyone uses pressure cooker to cook rice here?

It seems like that it's very uncommon to use a pressure cooker to cook plain rice all over the world. It's far better than using a rice cooker in my experience.

48 Comments
2024/02/29
15:15 UTC

2

Dent in outer shell of digital pressure cooker

I just bought a brand new farberware 7in 1 six quart digital pressure cooker for $11.00 on a return warehouse site. Everything works fine, the seal seems good, and the "outer pot" and "inner pot" are fine, but the stainless steel outer shell has a dent in it. I'm thinking the stainless steel outer shell is mainly cosmetic because it has the electronics in it and the lid seems to seal to the "outer pot" inside. Anyone have any experiences or knowledge which would cast doubt on my assumption? I'm excited to use it, and I think it's fine, but I don't want to have a lid shaped hole in my kitchen ceiling.

7 Comments
2024/02/28
23:29 UTC

4

I'm a newbie. Recommendations for recipe resources?

I just pulled the trigger on an 8.5QT Fissler (because they're running a promo rn, free 4.2QT with order of 8.5QT, very cool), and I was curious if any of you have any recommendations RE: where you find recipes, any YouTube channels you might know about and like, etc. I'm relatively new to pressure cooking and will be adapting a bunch of stuff that I cook to the method, but I'm not finding a massive amount of resources that concern especially stove top pressure cooking. Thanks for any responses in advance.

12 Comments
2024/02/28
19:56 UTC

6

Timer starting without building pressure

Hello! Hope somebody can help me troubleshoot.

I have a Mika (Kenyan brand) electric pressure cooker. Sometimes, when I am cooking something, the timer starts before the pot has reached pressure. Everything is assembled properly. The only thing I can pinpoint is that it usually happens with “thicker” sauce foods, often a potato dish I make. Today it was rice, which was very odd.

Any suggestions on how I can avoid this or what I’m doing wrong?

3 Comments
2024/02/28
05:08 UTC

Back To Top