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You just figured out what the problem is with "overcooking" something in the pressure cooker - basically, all of the liquid from the meat went into the cooking liquid and made a pretty delicious stock. No amount of additional pressure cooking is going to put the liquid back in the meat leaving just a hunk of tough, dry fibers. There are a couple issues ...


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Salt can have different effect on beans depending on WHEN you add it during the cooking process. If you add it during the soaking period, this is called brining beans and this can significantly cut-down the cooking time (and pressure cooking time) of beans. If you add salt during the cooking period, it actually strengthens the skins a bit making it ...


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For the most part, the buttons just have pre-set cooking times. For other times, then it's best to just use manual modes. A few of the programs are particular, like the bean, multi-grain and porridge programs have a long pre-soak before pressure cooking. And newer models (SMART, DUO-ENW) have the rice program pre-set to cook at "low" pressure. Instant ...


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Pressure cooker popcorn is the best. Did you ever pop popcorn in your pressure cooker? It’s delicious. Just leave the steam vent open so the steam can escape. In my 4-quart cooker, I use 2 tablespoons of oil and 1/3 cup popcorn. —Bernadine


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There's actually very little difference in cooking times between 15 and 12 psi. So if you get that mode working again, you would only need to make small adjustments. Here is a pressure cooking time table by PSI (use the cooking times in the "Electric Pressure Cooker 10-12 PSI" column even if your pressure cooker is stovetop) in the chart here - as you can ...


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I've seen Lagostina pressure cooker recipe booklets from the 1930's that contain pressure cooker pasta recipes. So it's been done for a while. I make pressure cooker pasta in sauce at least twice a week - we cook all of our short pasta this way so I came up with a technique to address some of these problems. 1) the pasta pieces are sticking together and ...


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I recently published a guide for pressure cooking frozen meat - so here's how to do your chicken breasts: Cover your chicken with water, salt and any other aromatics that you'd like to use. Pressure cook for 5 minutes at high pressure (the cooker will take MUCH LONGER to reach pressure, this is ok but some electric pressure cookers may time-out and need to ...



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