Pressure Cooking

by DuffyH 1 year ago

Please join us in cooking with your electric pressure cooker and posting about your experiences here. You can cook from any book or any recipe and any model or kind of pressure cooker, but please n...

I'm planning on making the Egyptian barley salad recipe from the ATK multicooker cookbook this weekend, but I noticed that in the directions it has you use 12 cups of water for one and a half cups ...

I had convinced myself that tri tip had similar course, stringy grain as brisket and i could do as much or as little fat as I wanted by trimming bulk, unpeeled tri tips that were on sale for $1.99 ...

I read some postings about a very bad smell when cooking certain meats. I am just beginning to use my Instant Pot, and I have noticed this myself. Here is one suggestion: never use a butter-flavore...

I have a small (4 qt) stainless stovetop pressure cooker... the low-tech kind with the jiggling weight. I took a lb of chicken hearts (they were well cleaned, no blood or gristle), browned them ...

Hi all. I searched CH for lamb shank recipes and ran into this one for a tomato-based braise, which looks interesting: https://www.chowhound.com/recipes/greek-lamb-braised-with-tomatoes-kokkinisto...

I'm trying out my pressure cooker for the first time today. I'm currently making dried pinto beans and ham hocks. All the recipes call for about 55 mins of high pressure, but I soaked mine overnig...

I make some DELISH grilled chicken leg quarters (legs and thighs still connected). So incredibly juicy and delicious. The only thing I don't like is babying the grill for like 40 minutes. I was thi...

Is the instant pot for people who are too busy to make a stew on the stove or is it truly a great addition to the kitchen? I have made three very different recipes in the pot. They all looked gre...

by DuffyH 2 years ago

Please join us in cooking with your electric pressure cooker and posting about your experiences here. You can cook from any book or any recipe and any model or kind of pressure cooker, but please n...

I would like to make a meatless, mushroom and barley soup. The recipes that I am considering all have meat. Would I need to reduce the cooking time of a recipe that contains meat if I leave meat ou...

I've had a Power Pressure cooker xl for a year and I haven't used it. There are all kinds of recipes and blogs for the Instant Pot but not much for the PPC. Is there something out there that conver...

Hi All, I found in my deep freeze a ~ 4 pound beef tenderloin roast dated about 3.5 years ago. It looks to have a bit of freezerburn (not deep) on one tip and I plan to trim that off. It is curre...

(I tried to search the CH website for IP ideas but something must've gone wrong with my search as it only yielded 35 results and not very much info. If you have better success, please just post th...

I really like Pork Vindaloo. I find that when I use pork shoulder, even well trimmed, it is very fatty. I know that is the nature of pork shoulder. If I make it a day in advance, I can remove the...

by ninrn 2 years ago

Hi, I know that someone asked this question before, but all the answers seem to have been referring to thinly sliced pork belly and not pork belly that's just thin. I have some pieces of fairly ...

I got a 5-qt. Kuhn Rikon pressure cooker recently and think it's great except that when I make things with thicker sauces (chili and curry) more often than not the bottom gets really scorched. I h...

Since I got my Instant Pot IP-Duo60, I have tried numerous methods/combinations to cook my Japanese rice, which is pretty different than your regular grocery store bought brands, like Botan or Nish...

by DuffyH 3 years ago

Because the original thread has gotten exceedingly long, it's time to split it. Below are the guidelines TDQ set out, and a link back to Part 1. Please join me in cooking with your electric pre...

Hello, I am new to Chowhound, started in the cookware section trying to figure out new cookware. I am also new to my 6 qt. Instant Pot Ultra and I've started looking up some recipes. I am wo...