What can I do with a pressure cooker?
I got married last year and one of my friends just sent me a pressure cooker that I forgot I registered for. What can I make? I can pick up some ingrediants on my way home from work if you give me some yummy ideas. Thanks!
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14 Comments:
My mother used to cook oxtails, as well as sirloin beef, for stews and curry rice in a pressure cooker. For a relatively short amount of time, it yields well-cooked, tender, and moist meat. I'm sure it (accelerated cooking) can apply to chicken and other fairly durable food items.
If you've never operated one before, read the directions.
I've been a bit afraid to buy one for myself because of the horror stories that I've heard from people removing the cap and having all the meat extrude from the hole onto the ceiling like a mini meaty Old Faithful.
I'm sure they've put in safety features these days. My experience watching my mother cooking is from a pressure cooker made 30+ years ago, and having my mother warn me to get out of the kitchen -- I'd peer behind the doorway from the dining room -- when she separated the lid from the pot as there was a danger it could explode.
Ok TMI...and not what you asked for, but they were fond memories. :P
Cassaendra at 12:12PM on 12/10/08
Beans can be done in a very short time....and my press. cooker has safteys on it so the lid cannot be removed until the pressure is relieved..
Markbb at 12:41PM on 12/10/08
There should be a cook book with your pressure cooker, if not buy one. I love my pressure cooker. Use it for stew, corn, and various recipes in the book. Be sure to cool under cold running water, to let the pressure go down before opening lid.
Maryland Crab
Maryland Crab at 12:47PM on 12/10/08
The new ones have safety devices that keep you from blowing yourself up, so don't worry about the horror stories.
I like corned beef in the pressure cooker. It comes out tender and juicy and doesn't seem to shrink as much, although that might be my imagination.
It's also great for stews, pot roast, or any tough cut of meat that you would otherwise be simmering for a long time.
Perfect for making stock as an alternative to all-day simmering in the crockpot.
I often use mine for cooked dried beans since I live at high altitude and beans can take forever to cook otherwise.
When you read the recipes that come with it, keep in mind that the timing usually starts from the time the cooker comes up to pressure, and that can take a little while depending on how cold the ingredients are and how much you have in there.
And you also need to factor in how long it takes to bring the pressure back down so you can open the lid. In some cases, it might be 10 minutes to get up to pressure, 10 minutes to come back down, so you need to add that to your cooking schedule.
dbcurrie at 1:03PM on 12/10/08
I don't have one, but I want one badly for beans, rice and other whole grains, soups and long-cooking vegetables like squash and potatoes.
KarynMC at 3:17PM on 12/10/08
I'm going to try a beef stew for the inaugural run. Thanks for the tips everyone!
sarag22 at 3:18PM on 12/10/08
I teach pressure cooking and use my pressure cooker almost everyday. No fear need be part of the equation. They are quiet and very safe.
The modern spring-valve pressure cooker does not need to be run under water to release the pressure. There is a pressure release valve for cooking quick-cooking foods such as vegetables. With beans or stew, you often want to wait until the pressure comes down naturally, as it continues cooking.
Some of most requested recipes are lentil soup, and other soups, and risotto, which cooks in 7 minutes, without stirring, and mashed potatoes in 4 minutes at pressure.
Great kitchen tool. You can see mine in action on You Tube or on my pressure cooking website. Not sure if I can post a URL and don't want to get into trouble here. But I am an expert.
VeggieQueen at 5:32PM on 12/10/08
I made a good split pea soup in mine today, with ham hocks, a chopped onion, split peas, carrots, water, garlic and bay leaves. Not an extraordinary or unusual recipe but with a pressure cooker it only took 30 minutes start to finish.
Aside from the obvious beans and stews, I also like it for cooking brown rice and poaching turkey breast.
Miss Vickie is an excellent resources for all things pressure-cooking:
http://missvickie.com/
and Veggie Queen, I would be happy if you shared your URL with us on a thread where it is very relevant. But if you are hesitant, I'll do it for you:
http://www.theveggiequeen.com/
One of my first and favorite dishes I adapted for my pressure cooker is a brown rice, spinach, and canellini dish that comes out with the texture of a risotto.
Brown rice faux-risotto with spinach and white beans (pressure cooked)
2 tbs. olive oil
1/2 large onion, diced
3 cloves garlic, minced
1.5 c long-grain brown rice
3.75 c. chicken stock
4 c. packed and torn spinach or spinach and arugula
1/4 c. grated parmesan
1 c. cooked white beans (cannellini, great northern,etc.)
Heat the olive oil in the pressure cooker over medium high. Saute the onion and garlic till golden, then add rice and fry, stirring, until opaque. Add chicken stock, place lid on cooker, and bring to pressure; cook 20 minutes then release pressure quickly. Stir in spinach, parmesan, and beans; cover, simmer till spinach is wilted. Check seasoning and serve.
[From Lighter, Quicker, Better by Richard Sax and Marie Simmons]
You can add some sliced sausage if you want to meat it up.
renzata at 7:04PM on 12/10/08
The url for my pressure cooking site is http://www.pressurecookingonline.com and my blog is at http://www.pressurecooking.blogspot.com.
It's also easy to adapt soup, stew and chili recipes for the pressure cooker.
VeggieQueen at 8:57PM on 12/10/08
Risotto!!! The best risotto in about 10 minutes.
I'm not familiar with VeggieQueen's recipes, but Lorna Sass has a couple of great pressure cooker cookbooks.
trillian42 at 11:03PM on 12/10/08
I freaking love my pressure cooker and it must be 50 yrs old. Here is a great soup!!!! Im not kidding it is so amazing:
http://www.epicurious.com/recipes/food/views/Curried-Chicken-Coconut-Soup-108607
joanpieroni2 at 12:16AM on 12/11/08
OK I am in love. I made a beef stew with almost nothing, just some meat, sweet potatoes, celery, onion. My husband and I thought we screwed it up because we put in too much water. But the whole thing was unbelievably delicious and EASY!! So freakin tasty. It was awesome. Thanks, everyone, for your help, recipes and links. I'll be checking them out and trying the recipes very soon.
sarag22 at 12:39PM on 12/11/08
I have one that i"m afraid to use, along with some other appliance's I own. Does anyone know of a good website for people who are afraid of their appliance's?
chardonnay at 1:07PM on 12/11/08
For those considering using an old pressure cooker:
http://www.seriouseats.com/talk/2008/12/pressurecookerphobic.html
feel your pain. My mother was nearly killed when hers exploded. The lid hit her head and put a hole in the ceiling and she was also badly burned on nearly every inch of the front of her body. I know they're supposed to be safe now, but I'm not taking any chances. If you get one, read every word of the directions and follow them religiously.
PerkyMac at 10:07AM on 12/11/08
PerkyMac at 1:26PM on 12/11/08