Pressure Cooker Beginner

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This topic contains 4 replies, has 4 voices, and was last updated by  namelus 3 weeks, 6 days ago.

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  • #29954

    kt emr
    Participant

    prepper in 70s (age)…realize pressure cookers were used constantly growing up, but mother being a nurse, always had horror stories about them blowing up…consequently there is an inherent fear about them.

    Want to be able to use one, so what are suggestions for some for beginners, not large just 2 people and not real expensive?

    thanks!

  • #29956

    corsaire
    Participant

    I have an instant-pot. Its easy to use and works great. The mini- 3qt runs around $60 and the 6 quart runs around $80.00

  • #29960

    namelus
    Participant

    With what’s coming would get a old-fashioned one that can be used on stove or fire. We have a large and small ones made of stainless steel by hawkins (made in india) over there are used on fires to heat. You can buy and ship from.India for less than one on amazon.

     

    They don’t explode unless you plug the safety valve…. just take apart and clean it each time zero issues. Just if you get a gasketed one get extra gaskets.

     

     

     

     

  • #29969

    Atypical Sapien
    Participant

    There are pressure cookers and pressure canners as well as those who do both. I have used our large canner to cook ribs for a large gathering. We had to make a cost to benefit decision on getting the less expensive aluminum canner ( it has a gasket and I agree with namelus) as opposed to the the stainless steel model. If we were younger and were planning on doing a tremendous amount of canning, then I would  recommend the stainless unit. We hardly use our 30 quart pressure canner, Most of our canning is jams and jellies. If we start to do more meat and meals (Daisy had a great article last week on 3 fast food recipes)  I may invest in the stainless. It seems that all pressure canners have safety valves that were not necessarily around during my mother’s time. All have pressure gauges. Recipes call for varying pressures and cook times.

    The pressure cooker/InstaPot  is another matter. Since I do most of the cooking, I use the instaPot cooker a few times a week and as far as tools go, it is up there near the top. There is no pressure gauge on the instaPot. It has a relief valve. It doesn’t cook well if you forget to close the valve.

    These are some of the things that I frequently do in a InstaPot:

    Boiled fresh eggs. six eggs, six minutes and a minute or two cool down will make perfect boiled eggs. Ice bath afterwards.There is no issue of peeling. We’ve tried all other options on a good peel..

    Dried beans – I did four cups of year-old dried red beans last week. They went from vacuum jar sealed to tender in an hour. One half batch went into chili.- I cooked the onions, ground turkey, peppers with the saute setting then added the beans back. Second half I did Cajun red beans and rice with kielbasa and a can of Rotel. I added some Cajun curds from Aldi’s

    Frozen turkey breasts take about an hour from frozen to sandwich. You need to run water through the cavity to get the gravy packet out, otherwise cook frozen. Since we are getting another deep freeze, we’ll be stocking up on holiday breasts.

    Ribs- frozen or fresh about thirty minutes then on the grill.

    Eye of Round roast- Straight from frozen vacuum sealed to slices with sharp Cabot cheddar cheese, Ritz and Nature Seasons in about 30 minutes.

    BTW: how many have discovered Better Than Bullion? to paraphrase the commercial I put that s**t in everything.

    I hope this helps.

     

     

  • #29973

    namelus
    Participant

    I tried the stuff have a  jar in my Bob.

    But it is not nearly as good as home.made bone broth reductions.

     

     

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