What do I do with a pressure cooker?

Question

I got one for Christmas, and though I'm an avid chef, this is one item I have never used! I don't like meat that isn't browned though. Poached anything makes me want to gag! So, what do I do with this thing? Any tips, recipes, or hints would be greatly appreciated!! Also, the new ones don't blow up, do they? Was that one of those urban myths?

Thank you for telling me what you can make - but how? How long, how much liquid (if any)? This is foreign territory for me!

Answer 1

I have two and I just love them. I have used them for canning and for cooking pinto beans, soups, stews and chicken recipes. Do a search for pressure cooking recipes and you will find out a lot about them. Healthgoods is a good resourceful site. They cook foods a lot faster then normal and you can brown your meat before you add them to the recipes. As long as you follow all the directions they are very safe. Have used them for the past 30 years. Hope this helps.

Answer 2

I love my pressure cooker and use it all the time. Older pressure cookers never really "blew up" they had a valve on top that if it was dirty, seal cracked, etc., the valve would blow off the cooker. I always brown my meat in a skillet first before putting it in the pressure cooker. Also, there is usually a line inside the cooker to show you not to fill past that point (including meat and water). There are so many things you can cook in a pressure cooker saving time and money since you can buy cheaper cuts of meat to cook because the pressure of the cooker always makes them tender. Mine is an older one so when it reaches it's cooking time I place it in the sink and run water over the lid until the pressure reduces. On mine the pressure valve is in the lid handle and when the pressure goes away it drops down so I know it is ok to open.

Try going to this website for some tips and recipes. Lots of luck!
http://homecooking.about.com/od/appliancecookery/a/choosepressure.htm

Answer 3

I don't use my pressure cooker for much, but I think they have a lot of potential (that I need to take time to explore). I use it mostly for making beef stew because it takes *so* much less time than stewing in the traditional way. (I brown my meat in the cooker first, before adding the other ingredients, and then the lid to cook it.)

You'll need to have your instruction booklet (or look it up online) so you'll know how many pounds of pressure your particular unit will produce, and if it will do more than one how you select the one you want. The booklet should have a number of recipes too, or you can also find recipes on the web or in cookbooks.

The thing about their "blowing up" is true mostly for older models which were more easily opened before the pressure had been released (it wasn't easy even then, but brute strength would do it). The ones made lately are even harder or impossible to open before they're released, and would only be a problem anyway if you didn't wait the few minutes you're supposed to wait or run the pot under cool water until the hissing stops. The pots wouldn't actually blow up themselves though... it's just that the hot food inside would probably end up on the ceiling, possibly burning one's arms on the way.

So the main advantages are lots more speed (think of a microwave as opposed to an oven, for example), the ability to make really tender meat, and the one-pot possibility.

P.S. One of Colonel Sanders' secrets for his popular Kentucky fried chicken was using a pressure cooker.


Diane B.

Answer 4

Braise a cheap roast and then cook it in the pressure cooker. The toughest cuts of meat will fall apart when cooked under pressure. Look in the recipe book that came with it and odds are there might be a recipe for fried chicken in it. That is how KFC is always so tender. It is cooked under pressure and it is always moist.

I never had one blow up yet, but I was always careful even back in the day. I used one for years.

Another hint, if you want the brown color in meat (and want it completely through it) use a little Kitchen Bouquet. You can use it to make meat browner when you cook meat in the microwave.

Answer 5

My mom used to make the best beef & noodles in a pressure cooker. Wish I had paid attention, I miss em. The newer ones I've seen have a valve that releases steam if needed to avoid blowing up. The nicest thing about them is the speed at which they cook. I've also heard they are good for canning. Get some online tips or get a book, I think you'll really like your pressure cooker in time.

Answer 6

Pressure cookers can be used to tenderize large chunks of meat. Those kinds like mutton or beef which are tough on the outside and uncooked on the inside if you steam or stew. Normally you can adjust the settings on how much pressure....basically for meat - on medium heat for 30mins and then turn off the heat. DO NOT OPEN THE LID. Let it sit for another 15 mins before opening....also there must be some water or gravy in the pot when using the pressure cooker.

Answer 7

It is great for dried beans, If you want mashed potatoes quickly, Cook your potatoes in one and then mash them. The blowing up thing in not a myth. They do not actually blow up but they do blow out a plug and spray the stove hood or ceiling with everything. One has to be careful and not over fill it, not over heat it, and not put dried things in it that float. Like dried corn especially. Chicken and noodles is a fantastic thing to cook in one and Chicken and dumplings is great. You cook the chicken first then take off the lid to cook the noodles or dumplings. Ham and beans is another, Spare ribs and saurkraut. It greatly speeds up cooking times especially at high altitude. Do not try and open the thing when it is at pressure. It only takes a minute under cold water to de-pressurize it. The pressure also makes things soupier and taste better.

Answer 8

Pressure cookers are safe if you follow basic rules,like having sufficient liquid in the cooker,never allowing it to fully dry,out ,not opening until pressure has dropped. Cookers can be used to make excellent soups,bones & other ingredients put in all together.You can make pot roasts,very good for making curries,evn less tender cuts will do.

Answer 9

Fresh veggies in the summertime. Fresh green beans are wonderful. You can pressure cook them in a few minutes and they are done.
It's great for chicken & noodles or dumplings. Cook the chicken and then add the noodles or dumplings without pressure.
Pressure ribs a few minutes and then put on the grill and add bbq sauce.

Answer 10

My wife found that they work very well for making fudge (no lid). You can also braze a roast then put it in the pressure cooker, yum.