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New Found Fun With a Pressure Cooker

I like to cook and this Christmas my mother bought a pressure cooker for me as a gift. I cook a LOT in my crock pot so wanted to see how they compare.

I'm not sure how familiar you guys (I'm sure some of you know quite well) are with a pressure cooker, but let me explain the advantages.

Stovetop and crockpot cooking will keep food at a sustained heat (around boiling temp, 212 F) for sometime until meat is tender and food is ready. This normally takes several hours to cook any kind of tougher meat.

What does a pressure cooker do? It cooks at a higher pressure than a pot on the stove, and as a result, the temperature is higher as well, around 250-270F. This high temperature breaks down the meat fibers significantly and very quickly.

A few nights ago I made steak chili with cheap stew meat bought from the store and cooked it for 35 minutes. The stew meat that I would normally have to leave in a pot for hours on the stonve was done and falling apart in my mouth after 35 minutes!

Last night I made beef stew, once again, with cheap stew meat. 25 minutes in the pressure cooker and I could cut the meat with a spoon when finished!

If you guys have any recipes for a pressure cooker, please let me know. I'm excited to find a new method of easy, cheap cooking!

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B-B-Que is better

Like two days on a smoker better. Now I am hungry for some pulled pork, coleslaw and hotsauce.


Use it to Bend PVC Pipe

My brother has been using his to bend PVC pipe. He has projects and inventions that he is working on, and by putting steam through the PVC, it gets soft enough to bend. He heats up the cooker on a propane BBQ.

We have fond memories of Mom's little dancing pressure-cooker valve, shoosh-sha-shoosh-sha-shoosh.

What do you think? http://consequeries.com/

Hey, they don't explode anymore

they all have pressure relief valves now, so instead of exploding, the rubber stopper pops off at great speed. If it hits you in the eye, you're blinded for life, but they WILL NOT explode. I can my garden vegetables and meats I run across, and never have any problems.

You are right.

I got one for a christmas peresent in 2012 and it has way more safeties than my old one. It has a pressure indicator that locks the lid while under pressure, a rupture disk set to rupture before the MAOP (Maximum allowable operating pressure) of the pot is reached and there is a groove that will allow the rubber seal to pop through if that fails. All that on top of the screened pressure vent hole topped with a weighted pressure release. I love pressure cooked deer steaks and gravy over mashed taters!

I also have a huge pressure canner that I've never used. But, instead of buying another freezer this year, I am going to learn and can some meat. This deer season has been very good. Too bad it's almost over here in Louisiana. I get a few more weeks in Texas though.

I kept reading this as an NSA troll post

.. hammering away at keywords to spam their surveillance.

Am I the only one lol?

ps. but nice tips on the pressure cooker! I love my crockpot!

pressure cookers are dangerous.

but, I can see that you are a man about danger.

Killer song choice

Good to go

Never used one but, my mother in law did.

My husband was fond of telling the story of how one day his mother was cooking lentils in her pressure cooker, a new gadget way back then. His aunt had a habit of when going to her sisters' homes, to open lids to see what they were cooking. Not knowing what a pressure cooker was and quicker than my mother in law could scream out, BOOM!!!! Lentils all over the walls, ceiling and floor.

Enjoy your pressure cooker but, warn people BEFORE they enter your kitchen.

“It is the food which you furnish to your mind that determines the whole character of your life.”
―Emmet Fox

I have always wanted one

But I never knew if they were easy to use or not. Thanks for posting!

I never knew how useful they were OP.

Thanks! I'll look into one if I see it. That actually sounds like a useful item.


since the 'Danger' keeps cropping up...
Here's a MUST tip for any pressure pot owner:

Every time you clean after every use...
REMOVE the rubber lid gasket from the lid.
takes less than 10 seconds.
Remove, clean with soapy water, rinse, dry, replace into lid.

When securing lid to cook...
make sure your arrows/marks line up and it 'clicks' into place.
after cooking/heat
You can either 'wait' until all steam evacuates 'naturally'
Remove pot from stove, take it outside and quickly pull the weighted
pressure relief wobbler cap off... hands and face away (obviously)
It evacuates in less than a minute.. and the little safety lock drops down and allows lid removal.

It's really no big deal.. I've had a Mirro SS pot for more than 20 years... same pot same gasket... works great!

Impossible to overstate the importance of this..

"Every time you clean after every use...
REMOVE the rubber lid gasket from the lid.
takes less than 10 seconds.
Remove, clean with soapy water, rinse, dry, replace into lid."

I'm kind

of scared of pressure cookers, lol. I remember being a little kid in the kitchen with my mom, and the lid blew off, kapow!, and there was a circular glob of something gross stuck to the ceiling.

When a true genius appears in the world, you may know him by this sign: that the dunces are all in confederacy against him. ~J. Swift


I am a huge pressure cooker fan.. I have three, my favorite is a digital model. I cook all my beans in the pressure cooker.. I always add a whole onion.. I do not chop vegetables.. carrots celery, they all go in clean and whole.

My favoote thing to cook is artichokes, with half a lemon.

When evacuating steam, I place a dish towel over the top.

Try making bread.. it's fast and fun http://www.instructables.com/id/Easy-Bread-Anywhere%3A-%22Ba...

deacon's picture

Interesting comment

and link,thank you,gonna try that bread.
How long to you cook your veggies for until they are done?

If we deny truth before your very eyes,then the rest of what we have to say,is of little consequence

When I do veggies

When I do just veggies, I'm more likely to steam them on top of my rice.. but if I were to use a pressure cooker, only root vegetables, artichokes, I'd cook about 15 mins under pressure, it cuts the time in half.. also I like my veggies on the al dente side.. I use the pressure cooker for beans and the whole onion trick, I worked very hard to get that trick.. a lady who owned a Basque restaurant.. she was 96 at the time.. over a decade ago.. she began sharing with me tricks and recipes.. one night her son and daughter came over and asked me to not share her recipes.. so I don't.. but I do share a few tricks and one was to cook beans with a whole onion and some salt.. nothing else. When the beans are done, then you can add what flavors, additional seasoning.. this trick is better than beano (if you know what I mean).

Potatoes are real fast. Other uses too.

You can do great tasting mashed potatoes in 5 or 10 minutes, I forget the exact time. They can really save a lot of energy too, especially if you are on expensive 'fuel' like propane or electricity. Covering your regular pots will save power too.

Pressure cookers would be a useful prepper item for a few reasons that I can think of:
A still to purify water.
A still to make alcohol for fuel or disinfectant or anesthesia for an amputation. Ouch.
A pyrolosis chamber to make diesel fuel or heating oil out of plastic.

Any other ideas?

So riddle me this..

My older neighbor and friend wanted me to look into a way to make about one gallon of 'shine' at a time. We don't drink it much so a gallon will stay with us about six months or so. Because we don't buy much we can't always depend on it being there when we want some. Is is possible to use our pressure cookers in that way? I haven't done any research on making such a small batch, but your post reminded me that I was supposed to be looking into it. :)

Careful if you are going to drink it

They use copper stills for a reason but I don't know what it is. I'd guess is has to do with toxicity with other metals. If I was going to distill alcohol for drinking I would use a stainless steel pressure cooker, not aluminum. Make sure you toss away the first portion because it will contain the toxins that can cause blindness. You might be better off boiling in a glass container. Maybe use a liquor bottle with heavy glass? Do your research first so you don't hurt yourself. It's legal to make alcohol if it's denatured with gasoline or something that prevents it from being consumed. Good luck.

thanks for the reminders, you know blindness and all

I'm looking at some small 'thumpers' that are used on stove tops right now. Might be easier to buy one that's ready to go.

Wow, who knew that pressure

Wow, who knew that pressure cookers had non terroristic uses.

front paged?

for real?

"If this mischievous financial policy [greenbacks], which has its origin in North America, should become endurated down to a fixture, then that government will furnish its own money without cost. It will pay off its debts and be without debts. It will hav

Aluminum v. Stainless Steel

Spend the xtra $$.. buy SS
for all the reasons you might suspect.

I don't use one on account of

an experience from when I was little. I'm witness to the fact that a pressure cooker *can* explode. They say they're a bit safer now, but well, sometimes these childhood memories are hard to shake! - like the image of food on the walls or smell of smoke from a stove that's shorted out. Just know that if you come across something like a "1/2 fill" rule for certain food types, it's not the time to defiantly throw your head back in a carefree manner and declare, "Rules were made to be broken." Pressure cooker rules are not meant to be broken.

Ten Golden Rules Of Pressure Cookery

Hope you enjoy many delicious and safe meals! :)

When we try to pick out anything by itself, we find it hitched to everything else in the Universe.
~ John Muir

Sounds great!

Here's a cookbook to go with it:


Nobody knows more about pressure cookers than Vickie Smith, creator of the leading pressure-cooker Web site, MissVickie.com. Now, at last, Miss Vickie has gathered all of her pressure-cooker wisdom into a book. Whether you're a pressure-cooker newcomer or a longtime fan, you'll find all the recipes, techniques, and tips you need for a lifetime of great pressure-cooker meals.

Miss Vickie's Big Book of Pressure Cooker Recipes is jam-packed with nearly 400 fast, tasty, foolproof recipes, ranging from one-pot meals like Chicken and Rice with Mushrooms to Sweet and Sour Pork, Navy Bean Soup, and Chocolate Malt Cheesecake. Miss Vickie's detailed recipe instructions and special techniques, such as "pan in pot" pressure cooking, guarantee that each dish comes out perfectly cooked--and perfectly delicious.

But Miss Vickie gives you more than just great recipes. Her book also provides in-depth guidance on every aspect of choosing and using a pressure cooker, including

A buyers' guide to modern pressure cookers
Step-by-step pressure-cooker instructions
Pressure-cooker safety
Basic and advanced pressure-cooking techniques
Common mistakes in pressure cookery
Adapting recipes to the pressure cooker
Tips, tricks, and troubleshooting

allegory - ˈalɪg(ə)ri/ - noun - 1. a story, poem, or picture which can be interpreted to reveal a hidden meaning, typically a moral or political one.

Rice, Beans, Potatoes, Carrots...

Beans are by far the best thing to have in a pressure cooker. Normal cooking requires several hours sitting in water to then cook for another hour on the stove. In a pressure cooker not only does the flavor penetrate very well, but the beans cook in about 30 minutes if you have good new beans (old beans take longer to cook).

My mom will put meat in the cooker for about 15 minutes or so and then bake it. Like you mentioned, the meat gets extra tender, but the oven will make it nice and toasty on the outside.

Every kitchen in Brazil has a pressure cooker, mainly for the beans.

I make meat stock and broth

in my pressure cooker.
It is excellent for slow cooking big bones to extract the marrow from, to be used as a base for broths, stews and soups.
I also use it to cook dried beans and some lentils.
Have fun.

Off topic but I have to share.

My wife was given a recipe for Mississippi Chuck Roast the other day, and to be honest I laughed at it. Turns out, it is the most delicious roast I have ever had, especially chuck. It is however a crock pot recipe, but I believe it could be done in a pressure cooker. Please believe me when I tell you it is the most tender chuck roast I have ever had, and taste wonderful! Here it is, but while you read it also imagine using different spices to make a very easy and delicious taco or burrito meat. MMMMMMgood!

Place chuck roast in a crock pot, on low heat.
Place one stick of butter on top of said roast.
Sprinkle on one packet each of ranch seasoning and au jus mix.
Turn off after 7 - 8 hours. Done.

Some people will put 5 peperoncini peppers on in the beginning also. We were out. However the wife did put mushrooms in about three hours before it was done, and that was awesome! I have another chuck roast in the deep freeze, and this time I'm going to spice it up for taco meat, and add onions and bell peppers close to the end. Kind of like fajita's in a crockpot! Try it, you will love it!

I would use a pretty good sized chuck roast if I were buying it at the store, since they will shrink up pretty good. We are using 100% grass fed Longhorn beef that has about zero fat and doesn't seem to shrink at all. Delicious!!

I'm jealous

I've been wanting a pressure cooker for a long time. Make good use of it!

BTW, the number one rule for making good chili:
Don't use chili powder! Use whole dried chiles. Each chile variety has its own flavor. I like to use a combination of New Mexico, ancho, and cascabel.

Making good chili is an artform. I am still working on the perfect chili.

“The welfare of the people in particular has always been the alibi of tyrants.” — Albert Camus

You know

What you said about chili is absolutely true.. it is an art and you're right about powder/ use only whole dried chilis, and use a combination.

I also find that chili cravings can be seasonal.. sometimes, I don't want beans anywhere near my chili.. sometimes, different beans for different meats..

I have had alot of success with a vegetarian chili I make with TVP. I make my own TVP.. drain and freeze firm tofu. Remove from freezer and crumble into food dehydrator trays, dehydrate.

Then a I make a chili paste.

I then saute a finely chopped onion, add diced roma tomatoes (peeled and seeded), oregano, cumin, garlic to taste, the chili paste and the TVP.. beans of not.. people don't know it's not meat. I had one guy from Texas tell me, "I'm from Texas and grew up on chili, and this is the best chili I ever had. I can't believe it's not meat." (you know I'm a chef and my awards are in vegan and vegetarian food).

One time a bunch of my friends, we all spent some time at Harbin Hot Springs, where they have a community kitchen.. vegetarian/vegan food only community kitchen.. the competition is "Iron Chef" and people get really territorial. So I bring my digital pressure cooker, my rice maker, prepped food. When I went into the kitchen it was packed and people were all over the place.. it was like, "Oh gawd no, someone else is coming here to cook". I find a small place where I can plug in my pots, fill them up, set the timers, walked out and came back about 20 mins later, popped the bread in the oven, unbagged the bread, set our table, and called everyone to dinner. Timer went off. served dinner. It smelled Soooo good. These folks were still scrambling around in the kitchen LOL, we were eating and having the best time, while they were fighting with each other over space. LOL I love my digital pressure cooker :D