Last week, we chatted about slow cookers, and let me tell you, there’s a wealth of information in the comments section there. You got me all excited about firing up my slow cooker again!
This week, we’ll go the other way and talk about “fast cookers” for a change, otherwise known as pressure cookers. These kitchen wonders harness the power of steam and pressure in an almost magical way, rendering tough cuts of meat so meltingly tender and flavorful. That power, however, can wreak havoc when things go wrong, which is why some folks tend to shy away from pressure cooking. As Nanci shares, “I fear them.” While care certainly should be taken when using one, when done right, pressure cookers can make incredible meals in a fraction of the time of traditional methods. (Not that pressure cooking isn’t traditional. It’s been used for centuries, after all.)
We’re hoping to dispel some of that trepidation here and get you excited about pressure cooking! Tell us:
Do you have any tips, tricks, questions, or concerns about pressure cooking?
(Like how I tried to cover all bases there?)
I grew up enjoying beautiful stews featuring ox tails and beef shanks prepared in a pressure cooker, so I’ve always loved it for that. Ours was a stovetop version, and the first thing we kids were taught was not to mess with the little whistling valve on top. Now I have an electric version, though I still miss my stovetop model. I use it for beans, rice (done in about 6 minutes), and my favorite, rich stock in just under an hour. (The photo above is from Patio Daddio’s guest post here featuring stock made in a pressure cooker.)
Lately, I’ve been seeing more innovative recipes for the pressure cooker, and I’m looking forward to trying a number of them. Like cooking pasta along with the sauce, so the pasta actually absorbs all the flavors of the sauce instead of just cooking in salted water. Or quick, easy and fuss-free risotto in just minutes. I’ve even heard of flan made in the pressure cooker. Oh, the possibilities!
So let’s hear your take on pressure cooking. Do you have one? Do you love it? Any favorite recipes? Tales of horror or hilarity? Questions or concerns that more experienced pressure cooking folks can address? Share below!
49 Comments
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Patricia C. Ross on 1.29.2015
My family of 6 loves this and it’s now a regular item on our menu, so I always keep the ingredients on hand. Like others, I make the rice a day ahead and use it cold. I throw the peas and carrots in frozen. I always add green onion toward the end. I usually add other vegetables to the Ps&Cs just to give us more veggies – bok choy (cooked ahead), chopped fresh spinach and chopped broccoli. The sesame oil is A MUST – be generous and experiment. That’s what really gives it the flavor. Also, a good soy sauce is a must – I love Aloha brand. I always make a huge batch because everyone loves it and wants leftovers the next day (even for breakfast). In fact I actually made this for breakfast this morning – it’s Sat and I opened the fridge and saw leftover rice and cooked up some friend rice. The kids were so happy.
Nancy on 1.26.2015
I have used a stove-top pressure cooker for my whole adult life just as my Mother did also. It is amazing how you can take a cheaper cut of meat and it comes out so tender. Wonderful for chicken, using the meat for a multitude of thing and then the wonderful broth. I bought my daughter one, she did use for quite a while, but I have won her over.
Linda on 1.25.2015
Current pressure cookers are so much easier to use. I used mine today and the the meat comes out so tender.
Shirlsaw on 1.25.2015
Last time I made goulash I did it in the pressure cooker and I did cook my elbow macaroni in it. Best Goulash EVER!!!
Patty Brown on 1.25.2015
When I was growing up my Mom used to have a pressure cooker. I have been looking for one but they cost more than my budget allows. I was not considered to be a cook until I reached my fabulous 50’s. I have become a cooking nut and trying new things. I am working on this week is trying to interpret my mother in laws recipes she just passed away in November at the age of 95. None of her recipes have directions. Just ingredients and not how much. This is so fun to do. Want to give my husbands family all of there moms recipes with a copy of how she wrote it down. What a great thing to have.
Peg L on 1.24.2015
Brunch with friends.
Sharon Morgan on 1.24.2015
Baking cakes and spending time with friends and family.
Beckie on 1.24.2015
Oh, how I miss my pressure cooker! I would love to have one. This weekend, I will be trying to catch up on some housework after being sick all week. Time to get some work done in between the nose-blowing!
Melinda on 1.24.2015
Taking my sister-in-law to the airport then shopping at Costco for wings to make for the Super Bowl.
Bernadette Barber on 1.24.2015
Auction and outto dinner
Cary on 1.23.2015
tennis, cleaning, sleeping
Kat Crutchfield on 1.23.2015
Relaxing, going to a movie with some other couples Sat. night, church on Sun. and lunch! : )
Ellen F. on 1.23.2015
Sleeping in:) Breville is a great brand. This is one appliance I don’t have but am intrigued to learn how to use it.
Adele P on 1.23.2015
I have always wanted a pressure cooker but have been intimidated by them. The old stove-top models always sounded scary when you got to the – release pressure part… This Breville product sounds very intriguing and if it can double as a rice cooker, then I could entertain the thought of getting one to replace my rice cooker and not gave to worry about taking up space with another specialty appliance. Hmmm…
Lynn R on 1.23.2015
cleaning insides of kitchen cupboards. Cooking mushroom sugo an Greek chicken lemon rice soup. Meeting future in-laws of grandson for dinner to discuss upcoming wedding plans.
AngAK on 1.23.2015
please note that a pressure cooker and pressure canner are 2 different things. while you can cook food in a canner, you can’t properly can food in just a pressure cooker that is smaller and the gauge is just for cooking foods, not pressure canning them. http://housewares.about.com/od/pressurecookerscooking/f/pressurecookerversuspressurecanner.htm
Joanie on 1.23.2015
never used one
SpicingUpIdaho on 1.23.2015
I have a stovetop pressure cooker that my mother gave me for Christmas. I have made 2 things in it so far. I tried pork roast, and that was super tender. Then, I tried to cook a venison roast in it, and it was terribly tough, not sure what I did that was wrong, but perhaps I didn’t let it cook long enough? I don’t know. Anyway, I am getting inspired to try using the cooker more often for stock etc. after reading through all the comments – thanks everyone for all the helpful tips!
WifeyCooks on 1.23.2015
I have a pressure cooker and LOVE the fact that it’s fast and food retains all of its flavor. (Wonderful for beans!) BUT, I am afraid of it. The stories of greens and ears all over the kitchen are one thing,but a family friend had one blow up in her face. She was in the hospital for quite some time–and it burned the freckles off her face. Seriously would like to get over my fear and use it more often!
maggie on 1.22.2015
I have a stovetop pressure cooker but have only used it a few times. I would love some recipes!
DessertForTwo on 1.22.2015
I’m following along to this conversation. I would love to invest in a pressure cooker, but I’m struggling with which brand to chose. I know I’m a good candidate for a pressure cooker because I love to cook all of my beans from scratch. I frequently soak the beans the night before, and cook them on the stove for 2-3 hours the next day. I would love to skip that step!
And now that America’s Test Kitchen has a whole book out devoted to pressure cooking (aren’t their books the BEST?), I’m ready to take the plunge!
DebbieK on 1.22.2015
I love my pressure cooker. I started with America’s Test Kitchen Pressure Cooker book and now have a feel for the approach and modifying recipes. We love Weeknight Pot Roast – in 1 hour. I also frequently pressure cook bone in chicken breasts (in only 15 minutes) for flavorful chicken salad once the chicken is cooled and easy to work with.
Mary Adair on 1.22.2015
I have an electric one from Wolfgang Puck. I have used it numerous times for roasts. I would love to use it for rice, vegetables, pasta, etc. It really didn’t come with how to cook normal things. I’d love to see any recipes from people on what they cook and for how long! It is a great tool. Just wish it would be lots bigger so that I could use it for canning purposes rather than having to boil the finish jars on the stove.
Donna H on 1.22.2015
I’ve never owned a pressure cooker. In my younger years I wanted one but my then husband said no because I’d blow it up with the house. My ex-husband’s grandma owned a restaurant back in the day in southern Illinois. She was pressure cooking pig ears, tongues and I think tails not for sure. The cooker blew up and she had ears, etc. all over the restaurant. She use to laugh while she always told that story. I wouldn’t be cooking any of that but I could see his reason why he didn’t want me to have one. He would say they were dangerous and me behind it would be a disaster, I knew he was right. His mother would fix rabbit and squirrel in the pressure cooker and it was delicious and tender. At my age now and being disable I don’t think I want one just cooking for me.
C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 1.22.2015
My Mom uses hers frequently and just loves it! As a young teen I would laugh at the speed of her cooking raising 5 children using one. The old and new marvels, they work every time. Timeless jewels Y’All. Greetings to all from sunny Florida-Happy pressure cooking!!! Cheryl
Blanca on 1.22.2015
I come from Mexico and in my family we have used stove top pressure cookers for generations without any explosions. That is the only way we cook our flan, beans, beef stews, cochinita pibil, etc. When I moved to the United States, I was surprised that no one in my husband’s family has ever used one. Often, my Mom has two going at the same time.
Carol on 1.22.2015
I have used a stove top pressure cooker for years. I recently purchased an electric pressure cooker and I have to say, I absolutely LOVE it. Takes all the guesswork out of getting the pot up to pressure-set it and it does the work. I won’t make chicken or turkey stock any other way but in the pressure cooker-the richness and flavor is incredible. I have a couple soup recipes I love making in the pressure cooker that take no time at all to cook up. I finally convinced my daughter that she needs a pressure cooker (she always ran when I used the stove top one and saw the regulator rocking-she was convinced it was going to explode)-her husband bought her an electric pressure cooker for Christmas, and she uses it ALL the time-she doesn’t know how she lived without it all these years.
E. Smith on 1.22.2015
Mine gets used for hard cooking eggs a lot — it’s one of the few foods that take just as long to pressure cook as to do the regular way, but I like it because they are *so* easy to peel it’s ridiculous. I can do up to three dozen eggs for deviled eggs for family gatherings and not have a single stuck shell or ripped white in the entire batch.
JulieW on 1.22.2015
I have a Fagor stovetop model and love it! It makes the best stock, mashed potatoes (light and fluffy every time and faster cooking), meatloaf, beef tips in gravy, carne asada pork, ribs and cheesecake, yep cheesecake! The new modern cookers have anti-blow technology so do not fear them! Pressure Perfect by Lorna Sass is a good book to buy to learn how to cook in one.
marashu on 1.22.2015
Well thanks for reminding me about the pressure cooker. I have one and haven’t used it for years. I like the artichoke suggestion, that sound much easier and quicker than my traditional way. Oh my mind is running now…..what to make what to make.
maritachicita @ mydinner.co.uk on 1.22.2015
I have a WMF Pressure Cooker but because I know have a gas stove, I find it hard to control the temperature and am too afraid that it might explode to use it
Linda P. on 1.21.2015
I have used a pressure cooker for over 40 years. In fact, I have four of them in different sizes. My mother used it for a variety of foods and taught me the ins and outs. I use it for soups, so much quicker. Meatballs and gravy, stews, oh the possibilities are endless. I remember the first time I made chicken soup using a pressure cooker. A newlywed wanting to impress her husband. Soup was done, the kitchen smelled wonderful and I couldn’t wait to see my first attempt at making homemade soup. My mother forgot to tell me NOT to remove the rocker until the pressure gauge went down. I removed it and soup shot up to the ceiling and oh what a mess I had to clean up. Most of the soup went everywhere leaving very little for dinner. I still laugh about it to this day.
Diane on 1.21.2015
have one.scared
Mary C. on 1.21.2015
I bought a used pressure cooker on Ebay years ago (6+?) for $50, which I thought was a lot (I now know it was a steal!) It has been one of the BEST purchases for my kitchen! It’s a Duromatic Kuhn Rikon, super easy to use. It’s my dinner saver so often…dried beans, tough cut of meat, brown rice, chicken soup…anything! It’s right there with my Blendtec, Cuisinart and KitchenAid… a must have!
pat on 1.21.2015
I bought a pressure cooker, as my hubby had one for years and talked about how great it was. I want to use it, but feel like I don’t plan well enough in advance to. Odd as that sounds! Even tho I own it, I just never think to use it, until after dinner is over and I find myself wondering how I might have tailored the recipe to suit the pressure cooker.
Glenda on 1.21.2015
I love my pressure cooker ! I used an old one for years until my husband decided I needed a new one. The new ones today such as a Fissler, has so many safety features there is nothing to be afraid of. I also have a larger American Pressure cooker I use for canning, which I have used for the past 15 years and could not survive my canning season without it. When buying a pressure cooker you do get what you pay for.
Christyn on 1.21.2015
I got my first pressure cooker this last year. My grandma used one, but not my mom. I researched and bought a stainless stopvetop version that was highly reccomended. I invested in a couple cookbooks specifically written for pressure cooking so I could try out this new tool with recipes that I knew would come out. I like it, but I seem to go through spurts, this is a good reminder to pull mine out.
Lyndsey Asher on 1.21.2015
I have the easy squeezy kitchen aid one. I grew up hearing my grandmas one though seeing the steam coming off it brings back memories
slammie on 1.21.2015
I have the Cuisinart one linked in a comment, too. Love it. Use it for oxtails (not the same as cooking on the stove top though), beef shanks, whole chicken, etc. Grew up with the one that jiggled, too. Tried it twice as an adult and was too scared so sold it.
Kim on 1.21.2015
A lovely woman at my little local grocery store tells me she uses a pressure cooker for many things, including beans that are done in no time.
But my only memory of a pressure cooker is my dear grandma putting beans and bacon grease on to cook, and the resulting explosion. My brother and I thought it was hilarious, but of course we weren’t the ones cleaning bacon fat off the ceiling.
Still, I’m ready to give it a try, if only to save time during weeknights. I asked Santa for one, but he must not have heard me. Maybe I’ll have to be my own Santa and buy one. Anyone have any thoughts about electric versus stovetop?
Amy Williams on 1.21.2015
I would like to make an Italian pork roast with a whole roast. Any suggestions?
Chris on 1.21.2015
Hi everyone! We are a sailing couple and live aboard our 36 foot sailboat for part of the year. A pressure cooker is such a blessing for us. We don’t like to heat up the galley cooking for long periods on the cook top and we are not usually plugged in to electricity to be able to use a crock pot. The pressure cooker allows us to cook our meals quickly and efficiently and we invariably end up with delicious meals to enjoy on board. We never use it when we are underway, but once the anchor is dropped or we are tied off to a mooring, it’s good to go and we just love it. Care needs to be taken to prepare things properly and put them into the pot at the proper times and in the proper way, but the end result is a quick delicious meal and so worth the trouble it takes to be safe. ~chris
Judy C on 1.21.2015
To Lisa A! Would love some insight on canning with an electric pressure cooker. I have looked online but there are no clear cut instructions. I did recently see an info-mercial on television that boasts pressure canning as well as a Ball canner, but it seems those units are preprogrammed.
Arlyne Michelle on 1.21.2015
I have an electric pressure cooker (https://www.cuisinart.com/products/specialty_appliances/cpc-600.html) and I love it. I cook batches of beans to freeze, pulled pork with onions/apples for sandwiches, then use the juices as a base for pork chili verde soup. I’ve used it to make wild rice to freeze as well. I need to use it more for meals instead of using it to cook large batches of food to freeze.
Patricia @ ButterYum on 1.21.2015
I’ve never used one, but just last night I had a delicious Beef Stroganoff and Rice Pudding that was made in one. Both were delish, and they were each made in less than 30 minutes. Crazy fast.
Nancy Peterman on 1.21.2015
My mother always cooked green beans with onions, potatoes, bacon, S&P and a little sugar. Oh, heaven. It’s the ONLY way I cook artichokes. First, they are done in 15 minutes (sometimes 20, if they are exceptionally large), but secondly, they are done…they are soft and delicious. A little water and salt, maybe garlic if you like and they’re ready for your butter or mayo. The pressure cooker is great for cooking a chicken for soup or chicken pot pie and for pot roast, too. Make sure you have plenty of liquid in it for longer cooking times.
Lisa A on 1.21.2015
I’ve used my pressure cooker mainly for canning. I’ve never had any mishaps. It’s a large kettle however, holding 7 quart jars, so I’m considering buying a smaller one for cooking meals. I’ve read on-line there is one brand that is made out of stainless steel instead of aluminum, but I have more research to do!
Claudia on 1.21.2015
Our family Christmas gift was a Wolfgang Puck Pressure Oven. It is the size of a countertop oven and can be used as a regular oven or a pressure cooker. When I read it cooks a 14 pound turkey in 55 minutes I was sold. We haven’t cooked a turkey but the chickens are perfect. Browned on top and almost too juicy – is that possible? My favorite part of chicken or turkey is the gravy so I’m not complaining. The inside of the oven is big enough for my regular casserole dishes. I love to cook and create and now I can do it in less time.
Julie on 1.21.2015
I entered the pressure cooking family late in life although I grew up with a Mom using her pressure cooker all the time, especially canning season. My sis in law has an electric one and raved about it, I was at Goodwill one day saw a small, stovetop pressure cooker for $2, looked like new! I took it home, googled the instructions and tried it out on some chicken hindquarters. Eureka!! I had chicken falling off the bone in 12 minutes! I used it a lot for making chicken and beef stock, I take a roasted chicken off the bone, throw everything back in the pot with some veggies and seasoning and freeze the results in pint jars for easy access. I have not (yet) had any disasters so I encourage everyone to get one of these, it sure speeds up the cooking process for a lot of foods.