- Thread starter
- #11
Let's say I want to make a roast with onion, carrot and potatoes. Do I put it all in at the same time? Or do you have to cook it separately?
Tell Me About Pressure Cookers
- Thread starter mtnhomechick
- Start date
I use my pressure cooker often and love the delicious food it makes for me.
For your pot roast and vegetables:
heat the stove top pressure cooker over medium with a little oil in it; brown your pot roast well on all sides; add liquid (beef broth or water) according to your cooker's directions - mine has 2 cups of liquid for 3 lbs. of pot roast; add salt, pepper, chopped onion, bay leaf; put lid on pot and cover securely; place pressure regulator on the vent pipe (if your make uses the "jiggler" regulator); over medium high heat, bring pressure up so regulator starts to rock, then lower heat to maintain rocking action and to maintain correct pressure for cooking; cook roast 30 minutes; turn off heat - then take pot to sink and let a small stream of water run over the lid of the pot and down the sides to completely decrease the pressure.
Carefully take off lid when all pressure is gone. Add in potatoes, quartered, and carrots in large chunks. Put pot back on stove, put lid on, put pressure regulator on and bring up pressure again. Lower heat to maintain pressure and cook 15 minutes. Then once again do rapid release of pressure under gently running water in sink.
The new generation of pressure cookers are very much safer and easier to use than the older generation. I have a 4 qt. stainless steel Presto that was about $50. I really like using it, but if I had it to do over, I would have bought a 6 qt. pot. Fagor is a good brand and there are other really good brands.
Lots of people love the electric digital pressure cookers, but there is more that can go wrong with them. I prefer the low tech model for myself and have been very pleased with the use of it. I love to make country style pork ribs with sauerkraut, potatoes, carrots and onions in apple juice or apple cider. Beans are done in 15-30 minutes, brown rice in 10-12 minutes, ribs and sauerkraut in 15 minutes, chili with meat in 5 minutes.
A stainless steel model is the best, read reviews on the brand/model you are considering, read all you can about the use of pressure cookers before you buy!
This website is a wonderful resource:
www.missvickie.com/
For your pot roast and vegetables:
heat the stove top pressure cooker over medium with a little oil in it; brown your pot roast well on all sides; add liquid (beef broth or water) according to your cooker's directions - mine has 2 cups of liquid for 3 lbs. of pot roast; add salt, pepper, chopped onion, bay leaf; put lid on pot and cover securely; place pressure regulator on the vent pipe (if your make uses the "jiggler" regulator); over medium high heat, bring pressure up so regulator starts to rock, then lower heat to maintain rocking action and to maintain correct pressure for cooking; cook roast 30 minutes; turn off heat - then take pot to sink and let a small stream of water run over the lid of the pot and down the sides to completely decrease the pressure.
Carefully take off lid when all pressure is gone. Add in potatoes, quartered, and carrots in large chunks. Put pot back on stove, put lid on, put pressure regulator on and bring up pressure again. Lower heat to maintain pressure and cook 15 minutes. Then once again do rapid release of pressure under gently running water in sink.
The new generation of pressure cookers are very much safer and easier to use than the older generation. I have a 4 qt. stainless steel Presto that was about $50. I really like using it, but if I had it to do over, I would have bought a 6 qt. pot. Fagor is a good brand and there are other really good brands.
Lots of people love the electric digital pressure cookers, but there is more that can go wrong with them. I prefer the low tech model for myself and have been very pleased with the use of it. I love to make country style pork ribs with sauerkraut, potatoes, carrots and onions in apple juice or apple cider. Beans are done in 15-30 minutes, brown rice in 10-12 minutes, ribs and sauerkraut in 15 minutes, chili with meat in 5 minutes.
A stainless steel model is the best, read reviews on the brand/model you are considering, read all you can about the use of pressure cookers before you buy!
This website is a wonderful resource:
www.missvickie.com/
- Thread starter
- #13
I just ordered a Mirro 22 qt pressure cooker/canner. It doesn't have a gauge. The reviews were all good and the price seemed reasonable. Hope I made a good choice.
Any one here have a Mirro?
Any one here have a Mirro?
I've got a Mirro with weights. Took me a while to figure it out: no weights for 5 psi, 1 weight for 10 psi, 2 weights for 15 psi. Does yours have a ball on top that comes apart in pieces that each say "5" on them?
- Thread starter
- #15
Quote:
I know it doesn't have a gauge. I ordered it from amazon. The reviews were very good and it seemed like a good starter. It was fairly inexpensive to which was a factor for the learning curve.
I know it doesn't have a gauge. I ordered it from amazon. The reviews were very good and it seemed like a good starter. It was fairly inexpensive to which was a factor for the learning curve.
I got mine on ebay so it came without instructions. Trying to find the instructions on google for a weighted pressure cooker/canner was ridiculous. I did have a learning curve but it wasn't too bad.
Mine has more than paid for itself. I think it's a 16qt - canner load is 7 quarts. Last weekend I canned 7 quarts, 8 pints of chicken stock. Right there the canner paid for itself, as good quality chicken stock in my area is $4/box.
Mine has more than paid for itself. I think it's a 16qt - canner load is 7 quarts. Last weekend I canned 7 quarts, 8 pints of chicken stock. Right there the canner paid for itself, as good quality chicken stock in my area is $4/box.
Impressive, JennsPeeps!
A pressure cooker and a pressure canner are really the same thing. Many places lable the smaller ones the pressure cookers as they are small enough for family meals but also can be used to can small jars.
I recommend the 10 qt pot size. It is large enough to handle a large roast AND if you change your mind you can use it to can small batches of jars. Buy the best one you can afford to get. All American is the best you can get. These pots will last you your lifetime. With proper care and storage your grandchildren will be using your pot with fond memories.
The All American does cost more but you will get back your investment in the time and effort it takes to cook with it and the money you save in cooking things in 1/4th the time.
http://www.pressurecooker-outlet.com/910.htm
For under $40 you should be able to find the smallest pots 4 quart pots (usually by Mirro) at walmart and such.
I recommend the 10 qt pot size. It is large enough to handle a large roast AND if you change your mind you can use it to can small batches of jars. Buy the best one you can afford to get. All American is the best you can get. These pots will last you your lifetime. With proper care and storage your grandchildren will be using your pot with fond memories.
The All American does cost more but you will get back your investment in the time and effort it takes to cook with it and the money you save in cooking things in 1/4th the time.
http://www.pressurecooker-outlet.com/910.htm
For under $40 you should be able to find the smallest pots 4 quart pots (usually by Mirro) at walmart and such.
I LOVE mine!!! What a time saver! Also saves on electric (I have an elect. stove) and dosen't heat up the kitchen like the oven does.
Pot roast takes 6 hours in the crock pot, but less than an hour in the pressure cooker.
If you get one, it will come with a nice recipe book. You can also look up recipies on-line.
Every kitchen should have one!!!
Pot roast takes 6 hours in the crock pot, but less than an hour in the pressure cooker.
If you get one, it will come with a nice recipe book. You can also look up recipies on-line.
Every kitchen should have one!!!
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