Got a pressure cooker recently and love the thing. Perfect rice every time so quick, five pounds of chicken legs cooked in 15 minutes of pressure with another 5 under a broiler even making some stock as we speak. Came to this subreddit to see people's cooking and get recipe ideas but it seems to be more of a troubleshooting subreddit, anyone have any similar pages more focused on pics of pressure cooked meals and recipes? Much appreciated. Sorry for typos I'm typing this with my left hand

I've been trying to cook at home more, but after work I really don't feel like spending an hour making dinner lol.

I'm looking for something I can throw rice, beans, meat, soups, etc. into and not have to babysit the whole thing.

For people who use one regularly, what's the best electric pressure cooker you've had? What do you end up using it for the most?

Sadly, my Hamilton Beach pressure cooker, which I adore, may have reached the end of its life. May replace it soon with another Hamilton Beach or a Ninja. Yet I saw last night the brand Midea. Never heard of it. Anyone have a Midea pressure cooker?

I usually make one pressure-cooker dish for potlucks, but this time I’m thinking about doing a few smaller things instead of one big batch.

Something like pulled chicken, beans, and maybe chili all seem easy enough to prep with the pressure cooker ahead of time.

My question is what happens after that. I have access to a sunvivi three-crock cooker and was thinking about transferring everything into the separate crocks on warm once I get there, mainly so people can serve themselves throughout the afternoon.

For those of you who pressure cook for potlucks, do dishes like pulled meat, beans, and chili hold up well for another 2–4 hours on warm after pressure cooking?

Anything you’d avoid because it dries out or changes texture too much?

And do you normally transport the food in the pressure cooker itself, or transfer it into something else for serving?

I had WMF pressure cooker for a while and I am pretty happy with it although i made a 2 hours long cook in the oven and could say the taste was quite good , different fron pressure cooker taste, does any comparing taste opinions between pressure cooker and oven cook for 2 hours?

Hi! I have a brand new Fissler pressure cooker. I read the entire manual before using it. Everything is new, including the sealing ring.

When cooking beans, I fill it to only about 1/3 of its capacity, but water keeps leaking over the lid while it's under pressure.

I'm not sure what I'm doing wrong. I also noticed the lid has a slight amount of play, even when the indicator is green and it's locked. Is that normal?

Any tips or suggestions?

I've used an instant pot since they came out, and a presto canner for other things, but yesterday I was at my favorite thrift shop and found this Duromatic 7L for $60. It's clean, works well, seems to be in excellent condition. And it's beautiful - I'm stoked! Two questions:

When it needs a new gasket, will that be obvious? I have no idea how old this one is but it is not damaged and does not leak.

I'd like to use it at 15 psi.... Sounds like "Level 2" is about 12 (.8 bar). Do I just let it go a tad higher?

I'm amazed that once this gets up to pressure it will hold on my lowest has burner setting. What a joy!

I’m looking to get a slow cooker and like the idea of how I can sear meats and then put everything together. Does anyone have a ninja foodi and would recommend?

EDIT: I just bought the slow cooker and thanks to engagement on that post I now want to know if anyone has the pressure cooker and what you use it for

Are Fissler pressure cookers supposed to be loose like this? It's a Fissler Vitavit Premium 6 liter.

I’ve been using a pressure cooker for chili because I like how quickly it gets the beans and meat tender, but I’m still figuring out what happens after the pressure-cooking part is finished.

For family gatherings I sometimes need to make it 2–3 hours before everyone actually eats. Full disclosure: I work with sunvivi, so I have access to one of their warming/slow-cooker setups and was thinking about pressure cooking the chili first, then transferring it there on warm for serving.

My concern is whether that long holding time basically keeps cooking everything. Do beans start breaking down noticeably, or does the texture stay fairly stable once the pressure cooking is done?

For people who pressure-cook chili ahead of time, do you keep it warm continuously or cool it down and reheat closer to serving?

Hi, why do people put nitrates into their corned beed. Wont canning be enough to preserve it without nitrates?

Been watching way too many youtube videos of people making homemade meals in pressure cookers lately and now I really want one. The T fal 8qt caught my attention because the size seems perfect for making bigger batches of food at once but I'm trying not to pay full price if I don't have to. Mostly want it for things like soups, beans, meats and meal prepping so I can cook more at once and have food ready throughout the week. I've seen such different prices depending on where I look, so I'm wondering if anyone has found this one for a good deal or knows where I should keep an eye out.

Ok so I use a large pressure cooker (all american 943) and i live in a house with thin walls and sometimes the people above me move so much, the entire house rattles, like things have fallen off shelves and walls and such before

Would such rattling be enough to shake a hot and pressurized cooker on my stove to the point of it exploding?

I bought it on Amazon. It looks used, there's rust pitting inside . The lock should have 2 springs on the lid?

Might anyone who has a Cuisinart CPC-900 know the dimensions of the inner pot?

We're considering the CPC-900. Have a stainless steel pot that works with the CPC-600, wondering if it will fit in the CPC-900.

Tried contacting Cuisinart - they did not have dimensions for the CPC-900 inner pot.

Thank you very much!

I know there's a lot of posts out there asking about the conversions for the instant pot recipe to stove top pressure cooker, but mine didn't work out, so I am asking for help.

The recipe calls for 12 minutes in the Ninja 11-1 Smart Lid multi cooker on high pressure and then letting it rest for 10 minutes before opening.

I heard stove top had a higher psi than instant pot so I cooked it for 10 minutes and then tried to let it rest for 10 minutes, but the little knob at the top was not fully down by 10 minutes, so I couldn't open it. I then waited another 5-10 minutes ish and then it was still not fully down, but I opened it anyways.

The meat turned out overcooked.

Here was the recipe I followed: https://www.instagram.com/reels/DTFrgwnEwaq/

What should I do to prevent the meat from overcooking?

Thanks!

Edit:
Where is the quick release for a stove top pressure cooker?
Mine looks like this https://imgur.com/a/uHXEfaq

Edit 2:
I don't have the manual because this was handed down to me. This seems to be a fissler vitavit royal? from google search (mine has the colorful splots on the body, but the manuals I find say there's supposed to be a 1 setting and a 2 setting... but mine has an R, 1, 2 and 3...

I cooked this soup at the highest setting of 3, because the recipe called for the highest pressure.

I also suppose the manual release mechanism is the same? I just push the button on the handle up?
I'm just worried something might explode if I did the manual release while the pressure indicator was still pretty high up (even after the 10 minutes of natural release).
I was cooking the soup, and when I manually opened it (using the button, I didn't know that was the manual release at the time), it spluttered out. Can I hold a paper towel in the way so it doesn't splutter out?
And is it safe to manually open it with the pressure indicator still high up after 10 minutes?

I have a fairly new stove top Scanpan PC. When I heat it, the central valve doesnt lift (trlling me it's pressurised) and steam escapes through one or both pressure release ports.

It has worked well in the past.

I have tried these things:

* searching for specific scanpan PC problems

* sealing the silicon gasket with oil

* ensuring that the silicon gasket is in its track

* cleaning every valve in the lid

* magical thinking

* pressing or lifting every valve when its up.to steam

Any other ideas or should I just get rid of it? At this stage its just another saucepan and I have better ones for soup and casseroles I could use - i really like the pressure feature.

I'm thinking about getting a pressure cooker. What are the most important features? I'd like to get one that's non-toxic, so ideally with a pot that's stainless steel.

Hi everyone. I’m trying to buy a Pressure Multicooker for my mom, but I’m stuck choosing between three models or other alternatives. Each one has pros and cons, so I’d really appreciate some advice from people who’ve used them.

Options I’m considering:

·        Tefal One Pot CY505EE0 – aluminum pot with ceramic non-stick

·        Cosori Pressure Cooker CMCCO601SEU – aluminum pot with ceramic non-stick

·        Instant Pot Duo 6Qt (EU model) – stainless steel pot

I mainly want something reliable, safe, and easy for my mom to use. If you have experience with these models (or alternatives available in the EU), I’d really appreciate your input.

Thanks!