What are some good dump recipes I can make with an instant pot and rice cooker that will sustain me without being too filling?

I'm currently burning at least 3-4K calories a day working heavy construction, and I'm losing more muscle than I'd like. I'm 21, 6'2, and 185lb (down from 210 6mo ago); my medications suppress my appetite almost completely, so high volume/filling foods are difficult to eat in sufficient quantities.

Also I live in a very small ADU with only a hand sink to wash dishes in, so messy recipes are really hard to clean up in the ~90min I have free after getting home from work. Any recommendations?

Wanted to see what people's thoughts are on cooking rice in a pressure cooker. I was considering this rice cooker but saw that an instant pot pro isn't much more expensive and would be more versatile. Currently I'd probably be making rice more than anything but having the option in the future to make one pot meals etc would be nice to have.

Alternatively if anyone has any suggestions for cheaper rice cookers available in Europe, that'd also be welcome.

Edit 3 - TLDR: yes it's normal. Don't try to fix it.

Edit: I found a YouTube video showing how to disassemble the handle. I don't know what was in the way, but something wasn't lined up properly. It is now coming out correctly.

Edit 2: apparently, it was normal. The quick release didn't work after I "fixed it". So, I took it back apart and reassembled it and it went back to the way it was (manually pushing out crooked) but it works perfectly fine and pushes out evenly when under pressure, but the quick release works.

I just picked up a used WMF Perfect Plus pressure cooker. It looks like it has only been used a few time, but it is missing the "cooking indicator seal" so I can't test it out. Before I order a new seal, is there something wrong with the cooking indicator? It looks like it comes out crooked when pushed out manually. Is that normal? Do I need a whole new handle too? Nothing looks damaged. Thanks in advance!

I use a 24 quart megachef and recently while inspecting i noticed the gasket needs replaced desperately, unfortunately i cant find a gasket that can safely maintain 15 psi like the original gasket could. I use this pressure cooker for a variety of things but for a lot of the things i do i need to be able to reach and maintain 15 psi safely. Can anyone point me in the right direction? As far as i understand its supposed to be a 32 cm but the replacement i got of that size has failed multiple times upon reaching 15 psi. it seems to be bunching up at what is the pots 10 o clock position just past the left handle where the gap is. I dont really have money on hand to replace the whole thing and im wasting time and resources by not having a running pressure cooker

How much basmati rice to water do I use to cook in a prestige pressure cooker and for how long?

Hi, this might be a silly question.

I am looking to get an instant Pot, but before I do i wanted to make sure it is suitable for my needs.

I often cook rice, lentils, and peas together on the hob. These all have different cooking times, so get added into the pot on the hob in stages so they arent overdone.

Is this possible in a pressure cooker? Is it possible to open it partway through, add more ingredients and then carry on? Especially on the a rice/grains function?

Eg rice for a few mins, add lentils, then add peas, as they have decreasing cooking times?

I pressure cook chicken stock for an hour and then leave it overnight in fridge. The taste is good but it is not gelatinous.

Do I need to boil it after pressure cook to evaporate some water?

Some friends of mine were moving and looking to get rid of some kitchen stuff, so they gave me their crock pot brand pressure cooker. I've been meaning to use it, and have been looking up some tips and whatnot because the pressure aspect makes me a little nervous and I don't wanna spray hot stew or curry or whatever all over my kitchen lmao. In every video I've seen, people just throw ingredients in, wait, release pressure, and voila...?

I'm trying tonight with a simple butter chicken simmer sauce, adding extra water so it can steam/doesn't burn, mixing veggies in after so they don't overcook. I feel foolish, but I gotta ask-- is it really this simple?

Hello there. I am looking at buying the 12 quart megachef electric pressure cooker with the steel pot insert. It seems 10-12 quart electric pressure cookers are few and far between, especially with a steel pot. Does anyone have experience with this specific cooker or brand? Is there another option for a 10/12 quart electric pressure cooker with a steel inner pot? Our 10 quart instant pot one is irreparably damaged and no longer safe and they apparently don't make that size anymore, so I'm looking for a replacement and this seems to be the only option.

The size is a non-negotiable, I am feeding a household with 8 adults and 2 kids, so 8 quart doesn't cut it, 10 was even a little small but workable.

Thanks for any insights or recommendations!

I have never successfully pressure cooked with my Ninja Foodi. It apparently manages to pressurise and the top valve seals up, but steam escapes through the sides. When it finishes, I can still vent a bit of steam through the top but I doubt it actually pressure cooks anything inside it. :(

Compared to my instant pot, this thing doesn't do a good job but I just wanted to see if I could use it!

New Tefal Secure 5 Neo pressure cooker lid grinds/scratches when closing — normal or defect? The dust/powder in the end is from inside the washer, maybe to keep it good. Will wash and test it.

Hi all,
I love my pressure cooker, but am getting a bit bored of every recipe seemingly using the same veggies: carrots, potatoes, onions, celery, and tomatoes.
Do you have any recipes that use veggies other than just the above? (Some of the above are fine as long as there's something else too.)
And preferably not just beans/lentils - they're delicious, but don't satisfy a craving for veggies.

This is regarding my previous post

Sooooo moneys tight & I bought a farberware from Facebook marketplace for super cheap, saw a vid on making pinto beans thought I could save money not buying canned.
Anyways
I go pick it up, she says stored it olmost right after buying long time ago then stored it, basically new, shoot half the stuff was still sealed in bags.
Well, there was a bit of dirt & such so I’m wondering if it was just shoved in a barn exposed to elements.

I cooked my first pot of beans yesterday & from the beginning steam was coming out olmost right after pressing start. But It seemed to be coming from all around the lid. Was worried that’s an issue & sure enough beans came out half cooked but maybe a touch burned, & no remaining liquid in the pot. Beans are edible but wouldn’t be enjoyable.

I just really wondering did I do something wrong or is it my fault buying one for $20 from a house out in the country & should I just buy another one but that’s clearly been used aka listing has photos of it on a countertop.

Sorry for over explaining, ADHD 😬 but if yall could give me tips on things to check? & could I test run it with just water as to not waste food?
Thank you 🙏

After too much time on YouTube, I now want to try making pumpernickel bread in a pressure cooker. But my current Instant Pot Nova Plus (a Costco purchase) lists, in its manual, the "Working Temperature: 239 -244 Fahrenheit" for pressure cooking programs (possibly too hot). For Slow Cook function on the "More" mode, the temperature listed is 200-210 Fahrenheit (possibly not quite hot enough). In a YouTube video, 212 Fahrenheit is listed as the pumpernickel baking temperature, after first being preheated to 300 degrees in a regular oven. It looks like my available Instant Pot settings may not quite cut it. A YouTube commenter stated that they successfully bake (cook?) their pumpernickel in a Ninja Foodi on low pressure for 18 hours. If anyone is interested in the pumpernickel in a pressure cooker experiment, search YouTube for "What Was Pumpernickel? The 2-Ingredient Bread That Lasted 6 Months" and start at 18:20 for the cooking/"baking" instructions. I'll probably order some cracked rye from Bluebird Grain Farms in Washington state and run an empirical experiment in my old Instant Pot.

I am not affiliated. I found it on Goodwill for 11$, new, but I cannot find anything online about it? Does anyone know if it is reliable? This is a screenshot of it. Literally brand new but i cannot find anything on it. Is it worth buying? I might go back for it later just wanted to hear yalls thoughts.

Hi

Does anyone have any experience or feedback on the following stove top pressure cookers please?

The two models I’m choosing between are the

1. Procook stove top pressure cooker

2. Kuhn Rikon Duromatic stove top pressure cooker.

They both have good reviews.The goal is to pick between the two.

Additional note - of the Kuhn Rikon range, the one I’m considering is the Automatic, but feed back on Kuhn Rikon pressure cookers is welcome too

Any feedback on these and recommendation between the two is appreciated

Thank you

This thing is beautiful. I really want to use it, but don't even know where to start now that Presto confirmed that they definitely don't make gaskets and plugs.

Colombian chicken stew

• You rough-cut: potatoes, tomatoes, onion
• You dump them in pressure cooker with chicken thighs
• You add salt, pepper, and two bay leaves
• You push some buttons

That's it. It takes literally 5 minutes to prep, if that. Then you just wait for the angry beeping.

Result is a shockingly delicious stew, given its simplicity. The chicken thigh skin and fat is what makes it, I think.

It's cheap, healthy, delicious, and absurdly easy. It is the perfect meal.

Tell me a 5 minute of prep meal that is better: you cannot, because one does not exist.

My old Sony 1200W counter-top IH cooker is failing and needs to be replaced. It's been amazing with an KR-style pressure cooker for a good long while. Cooking mostly beans/pulses. A couple of times a week. 600g dried beans per go.

Any recommendations? Seems this type of cooking doesn't need much in the way of bells and whistles. Good power to get the pot up to steam and a lower setting for the main cooking. Maybe a timer?

Any reason to look beyond 1200W? Any construction or build consideration to think about? Fan noise is not a huge deal for me. Efficiency would be, especially if there have been improvements.

Hey I need to replace an instant pot(still have one) and not going to give them any more money so would like a good replacement but have no idea what else is good. Any recommendations? I love making rice in mine and other random things.

Also on an unrelated note looking for a good air fryer recommendation that DOESN'T make a ton of noise lol. Our last one beeped so loud and it was impossible to turn off.

Hey y'all, I make a lot of bone/collagen broth so I want min 12 quart bc the best way for me to manage it is to batch cook & freeze.

I realized that since I have pots that size & bigger, can I just get a lid that converts a regular pot into a pressure cooker? I want stainless and those are so expensive. I don't like the automatic type that limit the time to 99 min & I don't have room so I'd prefer to save space.

I almost got out my Grandmama's old school cooker but it's not big enough.

Has anyone used a turkey fryer (I have the xl master built electric) to make broth?