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Questions tagged [pressure-cooker]

A pressure cooker is a pot with a special lid that cooks food faster by regulating the pressure inside the cooker.

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1 answer
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Should skin dissolve completely in bone/skin broth?

I just made my first attempt at bone-and-skin broth in my new Instant Pot pressure cooker. I'm more interested in the broth as a source of amino acids from the collagenous material than as a source of ...
mjc's user avatar
  • 123
1 vote
1 answer
89 views

How to choose a pressure cooker specifically for legumes/beans and which setting is appropriate?

I am interested in buying a pressure cooker. I have only 2 requirements: The only food I want to use it for is legumes/beans (mentioning it case it matters in any way). Take little space I have been ...
Jim's user avatar
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4 votes
4 answers
896 views

When cooking in a stove-top pressure cooker, is the time to cook a particular food item the same, irrespective of the quantity?

I was searching online for how much time is needed for cooking 1/2 kg of rice in a stove-top pressure cooker and came across this guide - How Long Does it Take to Cook Rice in a Pressure Cooker? It ...
sfxedit's user avatar
  • 335
3 votes
1 answer
175 views

High pressure cooker classic vs electric multipurpose

I was looking to buy a pressure cooker and I see that besides the classic ones with the valve that you put on the kitchen stove there are some that are electric and also multifunctional i.e. pressure ...
Jim's user avatar
  • 521
1 vote
0 answers
93 views

How to figure how many whistles to put in a pressure cooker? [duplicate]

Being from nepal where pressure cookers are the norms, it is tough for me to determine if something has been cooked "properly" or not. Mainly, I cook rice, beans (peas etc) and cereals. How ...
barnyard9's user avatar
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2 votes
2 answers
2k views

Why are my mashed potatoes getting too sticky after mashing?

I've been encountering a perplexing issue with my mashed potatoes, and I'm seeking advice from the experienced cooking community. After boiling and mashing the potatoes, they seem to spoil remarkably ...
Mugen's user avatar
  • 917
0 votes
2 answers
536 views

Canning tomato sauce without citric acid

I've seen similar posts but none that address how pressure canning changes the flavor. I am trying to make tomato sauce without citric acid because my mom is allergic to it and the foods that contain ...
Sihaya's user avatar
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2 votes
0 answers
684 views

Troubleshooting an Issue with the Instant Pot Duo Plus 6 Quart Model - Pot is Making Clicking Sounds When Preheating and Cooking

My 6 quart Instant Pot Duo Plus makes a clicking sound when it is preheating and cooking (it is still cooking right now; just started it a few hours ago). Please refer to the videos in the Reddit post ...
JackJackAttack0214's user avatar
3 votes
1 answer
285 views

Does the fullness of a pressure cooker effect it's performance?

We make stock in our pressure cooker and it ends up being quite full. Will this affect the cooking in some way? Will a pressure cooker that is only 1/3 full cook things differently than if it was 2/3s ...
hodale's user avatar
  • 397
3 votes
2 answers
177 views

Why: recipe calls for more liquid in electric pressure cooker than stovetop

A recipe written for an 8 quart stovetop pressure cooker calls for 3/4 cup of chicken broth in the pressure cooker. It includes a note that a 6 quart electric pressure cooker must instead use 1 3/4 ...
Eric's user avatar
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1 vote
1 answer
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To be safe I just tossed some goose stock I made three weeks ago. What could realistically have been in it? [duplicate]

I just realized that I forgot about the stock I made from the Christmas goose. I am aware that stock, especially made from poultry, is an excellent growth medium for all kinds of microorganisms, so I ...
charlychicken's user avatar
1 vote
2 answers
455 views

Why do commercial pressure fryers typically operate at 12 PSI?

I’ve been doing a bit of research into pressure frying and I’m curious to hear if anyone has thoughts on why commercial pressure fryers do not typically exceed 12-15 PSI. According to Henny Penny’s ...
Luminous's user avatar
1 vote
1 answer
668 views

Do I still need to adjust for high altitude if using a pressure cooker?

I've lived at a high altitude (between 6000' /1830 m and 7200'/2200m) for several years now, and I'm still trying to find consistency in high-altitude baking and the adjustments needed for different ...
youreawizardcarrie's user avatar
8 votes
2 answers
4k views

When to put a dry cloth over an electric rice cooker?

I have bought a (roughly five litre volume) electric rice cooker that looks like this: Notice the small hole at the top lid, that I suppose is for letting out steam. During cooking, is it ever needed ...
Anonymous1234's user avatar
1 vote
1 answer
475 views

Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling?

Although I figured out the right amount of water and salt for making biryani, at times, it still gets messed up if the amount of water in the cooked chicken is too high or if the rice cooking duration ...
Nav's user avatar
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1 vote
1 answer
509 views

What would a hissing sound mean from a pressure canner?

Pressure cooker making a hissing sound Any idea what happened? It only did this one time, and not sure what I did wrong.
Pamela's user avatar
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2 votes
1 answer
1k views

Modifying Pressure Cooker Timing for Beans

According to the Ninja Foodi FD402 pressure cooker guide, one can make 2 pounds of dry beans using the following instructions: But, 2 pounds of beans is quite a lot. I am wondering, could I half or ...
E.S.'s user avatar
  • 139
26 votes
3 answers
7k views

Does cooking food inside a pressure cooker and then leaving it locked preserve it similar to canning?

I have made some food in my pressure cooker and left it in room temperature for over a week. When I opened it, there was no mold. I threw it out because it might have still been bad, but this got me ...
MatthewRock's user avatar
1 vote
1 answer
6k views

Basic Instapot Operation - setting the cooking time under Manual/Pressure Cook button

Plug in the instapot - display shows OFF. Then press Pressure Cook (Manual) button, the timer shows a minute or so. Press "+" button and timer increments by seconds, up to 4 minutes then ...
user44181's user avatar
5 votes
1 answer
327 views

How does one thoroughly clean the silicone seal from a multicooker's lid?

We've got a Redmond RMC-P350 multicooker with pressure-cooking capabilities. While we're very satisfied so far, one thing that bothers me is that the silicone (?) seal ring on the lid now has the ...
Gallifreyan's user avatar
1 vote
4 answers
359 views

Are there pressure-cooker specific foods?

According to the answers in this question, pressure cookers are primarily used to cook foods faster by changing the boiling point of water. (They are also used for preservation, but that's beside the ...
Nathan Merrill's user avatar
0 votes
1 answer
517 views

Pulled pork slightly too tart and watery

I made some pulled pork over the holidays in an Instantpot which came out fairly well. 3 pounds boneless pork butt roast. 40 minute cook time. bbq sauce based on ketchup and cider vinegar more cider ...
Italian Philosophers 4 Monica's user avatar
0 votes
1 answer
420 views

slow cooking vs pressure cook

What would be the difference if you slow cooked a piece of meat for 8 hours or pressure cooked a piece of meat for a relatively long time of 1.5 hours. Would they both be tender/soft and taste ...
Lightsout's user avatar
  • 211
0 votes
2 answers
900 views

Most energy-efficient way to cook beans

I am wanting to cook relatively small portions of dry beans but am not sure what kind of equipment to buy. My main concern is energy efficiency: I expect to cook a lot of individual portions over the ...
user avatar
0 votes
1 answer
1k views

Salty water in the pressure cooker?

I am following the Ninja Foodi recipe for cooking a whole chicken: Part of the instructions is to mix 2 tablespoons of kosher salt into the water base of the pressure cooker. I am wondering what the ...
E.S.'s user avatar
  • 139
2 votes
1 answer
858 views

Pressure Cooker bottom and whistle got burned while cooking "Lasooni Dal Tadka", what could have gone wrong?

I was cooking Lasooni Dal Tadka (an Indian Lentil curry) following this Hebbar's Kitchen Recipe. I followed everything as stated but only changed the water quantity based on what I usually follow ...
Prahlad Yeri's user avatar
9 votes
2 answers
3k views

Pulled beef in pressure cooker: Is it necessary to sauté beef before pressurizing?

In most recipes I've found about pressure-cooking pulled beef, the meat is sautéed before the pressure is applied. Why is this? Could I pressure-cook pulled beef without first sautéing it? Example ...
Zubo's user avatar
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1 vote
0 answers
257 views

Using Instant Pot Duo Crisp to mimic smoker-cooked pork shoulder

I have once prepared pulled pork on our basic charcoal kettle grill with fabulous success: the end result is succulent meat well permeated by the rendered fat and smoke, and there is a crisp crust ...
wordsworth's user avatar
18 votes
1 answer
9k views

Why do I get a 'food burn' alert every time I use my pressure cooker?

I have an Instant Pot that I love to use to prepare food, and for the first dozen meals it operated without issue. Lately, however, I get a 'food burn' alert every single time I use it. As expected, ...
PausePause's user avatar
2 votes
2 answers
9k views

Can “quick cook” brown rice be cooked in an Instant Pot?

I have a package of “quick cook brown rice, and I am hoping I can cook it with my 2 quart Instant Pot. Will this work? How long should I cook it, what pressure level should I use, and what release ...
Eliza Wilson's user avatar
0 votes
2 answers
221 views

Adjusting pressure setting and processing time when modifying pressure canning recipe

When it comes to pressure canning, is there a "golden rule" or standard for modifying recipe pressure settings or processing times when you want to change the quantity of jars used? For ...
hotmeatballsoup's user avatar
0 votes
2 answers
5k views

Pressure cooking vacuum sealed meat

Can a meat that is vacuum sealed for sousvide cooking be cooked instead in a pressure cooker and appropriate results be achieved?
flipz's user avatar
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2 votes
1 answer
156 views

Some beans are not cooked [duplicate]

I am cooking beans Vigna mungo , after soaking beans in water overnight. I realized that when i cooked them in morning for 20 minutes in pressure cook, there are very few beans are still as hard as ...
murmansk's user avatar
  • 121
2 votes
3 answers
9k views

White goo from chicken ruins the dish

When I bake chicken breast, some unsavory white gunk comes out. It is a perfectly edible protein, but not pleasant to eat. And when I cook the chicken with vegetables in a pressure cooker, the gunk ...
Dan R.'s user avatar
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0 votes
2 answers
946 views

Does adding baking soda to steam sweet potatoes in a pressure cooker help with caramelization?

I recently discovered that adding baking soda to increase Ph in a pressure cooker promotes the Maillard reaction (see article, and this answer), and I want to try this with steamed sweet potatoes. In ...
Khashir's user avatar
  • 139
0 votes
1 answer
800 views

Cook chickpeas directly in soup?

I just started cooking dried chickpeas in my pressure cooker. It made me wonder... I have some soup recipes that I make in my IP that call for canned chick peas. At first I was subbing in my cooked ...
chama's user avatar
  • 454
-2 votes
1 answer
1k views

Does instant pot cook meat thoroughly?

I forgot to use a thermometer to check my pork stew. I guess most people don't bother but now worried since I didn't check it after cooking. It looked very well done but had cooled down a bit after ...
padma's user avatar
  • 1,212
5 votes
2 answers
8k views

Glass bowl safe in pressure cooker?

I have this Anchor Hocking glass bowl that I am thinking of using in my pressure cooker, curious if its safe or not? I used it in the microwave no issues. I plan to throw some chicken in it with no ...
Micro's user avatar
  • 51
7 votes
2 answers
29k views

Are there advantages of soaking rice overnight as opposed to only for 30 minutes?

All these years I've just washed rice, put it into a pressure cooker (a regular pressure cooker; not a rice cooker), added the right amount of water and cooked it until the first whistle. Both for ...
Nav's user avatar
  • 1,348
2 votes
1 answer
291 views

Wet Brining Chicken with aromatics, does it work? Will pressure cooking be more effective?

I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep into chicken other than salt. Is there ...
Pandastew's user avatar
  • 443
0 votes
1 answer
242 views

Chicken thighs in pressure cooker [closed]

Me and my wife are starting a business from our home kitchen. Our main dish is roasted chicken thighs with potatoes, and luckly the orders has been growing every week. The problem is, the thighs took ...
Croves's user avatar
  • 658
1 vote
1 answer
229 views

Pressure Canner vs pressure cooker

I am wondering what the difference is between a pressure canner and a pressure cooker? Will they do the same thing? Isn't the difference mainly in the size e.g.: width of the bottom?? Thanx...
Noreena Falta's user avatar
0 votes
1 answer
492 views

Pressure Cooker - Same Settings, but much tougher meat

I often cook chicken thighs in my InstantPot pressure cooker, 12 minutes on high with a marinade and it turns out tender and perfect each time. This time, however, the thighs were still a little ...
Jordan's user avatar
  • 253
2 votes
1 answer
967 views

Pressure cooking Sun chokes (jerusalem artichokes)

Anyone experimented with pressure cooking jerusalem artichokes to reduce the flatulence factore (inulin)?
Chef_named_sous's user avatar
10 votes
3 answers
5k views

Why is a pressure canner needed when canning?

I keep reading the same tip, when it comes to preserves, which essentially is: Botulism spores can survive 100°C and require hotter than boiling water temperature. Source: https://www.thespruceeats....
user1721135's user avatar
  • 1,479
2 votes
1 answer
590 views

What stage of cooking chicken to use milk cream?

I originally purchased packaged fresh cream to make butter chicken, but then cooked a normal chicken curry in a pressure cooker and after it cooled, added around 200ml of the cream to it. But after ...
Nav's user avatar
  • 1,348
2 votes
1 answer
468 views

Is there a loss of taste when pressure cooking bitter gourd?

I like the bitterness of bitter gourd and it helps in a low insulin situation. Almost every recipe I've seen, recommends frying it. My objective is to lessen the cooking time, but it's hard to find ...
Nav's user avatar
  • 1,348
2 votes
2 answers
1k views

Sear pork belly before or after cooking in a pressure cooker?

I've been trying different pork belly recipes, after trying a few using a pressure cooker and a few that only call for pan-searing, I think I'd like to try a combination of both, since that works ...
rm-vanda's user avatar
  • 121
3 votes
3 answers
388 views

What dish is improved by pressure cooker?

Ok so I've read conflicting arguments on the merit of pressure cooker against others. I'm planning to buy one. some says it's the same taste/quality but saves time, some says it gives more nuanced ...
crescent_lunar's user avatar
6 votes
1 answer
2k views

Converting a recipe from 6qt Instant Pot to 8qt

I have an 8qt Instant Pot. Most of the recipes online are for 6qt Instant Pots. I find that since my 8qt takes a lot longer to come to pressure (about 18 minutes, depending on the amount of liquid ...
chama's user avatar
  • 454