I wanted to make low fat refried beans from dry pinto beans and I was looking to mimic/improve upon canned refried beans. My beans tasted good but they ended up tasting pretty sweet and I can't fig...

by ChickWithBrains 8 years ago

I get that Freekeh is immature, roasted spelt, but the interwebs are silent as far as whether there's a difference timewise when using a pressure cooker to make spelt vs freekeh. Rather than subjec...

I usually do Standing Rib Roast (beef, bone-in) in my rotisserie which I prefer to my oven for this, no contest. I was wondering if it was worth it trying with a pressure cooker. The weight is e...

Even after a couple of hours at high pressure (Instant pot) it tastes delicious, and is very easy. But I find that when refrigerated, it does not have a gelatinous quality to it. It is great ...

I am really enjoying the big 23 qt presto pressure canner. I am pressure cooking 7 or so chicken backs\carcasses and a bag full of chicken feet. My other pots start to look dainty.... :) Does an...

I've got some beef back ribs and I'm looking for pressure cooker recipes, but timing seems to be all over the map, from 10 minutes to a full hour under pressure. Does anyone have experience to gi...

by lestblight 10 years ago

I was told gelatin from a cows foot is stronger and better then gelatin from pig neck bones, trotters etc. Is this true? Anyone familiar with doing this? How many pounds of cow foot would i n...

I am starting to can with the 41qt All American Pressure Canner. The thing is a beast and I need to buy a burner to use it. My stove isn't set up right and I am nervous about the weight of thing wi...

I bought a pressure cooker/canner (Fagor) that can be used for both cooking and canning. It came with a cookbook but did not include a recipe for cooking artichokes in it. I would really like to ma...

by Atomic76 6 years ago

I've been trying to cook beans, primarily black beans, "from scratch" in my electric pressure cooker for the past couple years now - playing around with cooking times, and seasoning the cooking liq...

I made a spontaneous purchase decision: a 3 pound boneless lamb shoulder roast (tied). It is shaped like a cylinder 7" long, and a diameter of about 5.5 inches. I own a pressure cooker, but I a...

Hello! I'm going to get an Electric Pressure Cooker (Instant Pot IP-DUO60 to be precise). I see there are quite a few excellent cookbooks for Pressure Cooker, but is there SPECIFICALLY for Elec...

I know this is listed as a method. You put a pot, often covered, inside your pressure cooker and bake the contents in the whet hotness. Do any of you do this? What does it work well for - I unde...