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Peep Jerky posted:I've got an Instant Pot that I've used a couple times. I remember the manual said it's usually recommended to let it cool down for like 15 minutes before releasing the pressure valve, but I feel like most of the recipes I've seen don't factor the extra time into the cooking time. What do goons with pressure cookers recommend? If you release the pressure right away, do you put a towel or something over the valve so you're not filling your kitchen cabinets with steam? When I use the quick release, I put the cooker on a trivet on the kitchen island so it's away from under the cabinets. If you don't have an island, you can just put it on a chair in the middle of the room or something, or even outside. Alternately, you can just put it in the sink and run cold water over it until the pressure drops. Much quicker and no steam to release. This may affect your cooking times slightly, since it prevents any residual-heat cooking called for in some recipes.
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Dec 19, 2016 17:43
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Neon Noodle posted:Do not do this with an Instant Pot. It's electric. Whoops, I forgot about that fact in my response. Yeaaaaah...don't do that with an electric pressure cooker. My bad.
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Dec 19, 2016 21:55
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Harrow posted:Are there pressure cooker brands/models that one should avoid? I'm looking at getting a pressure cooker and while there are plenty of "buy this one" recommendations out there, I'm curious if, like, I just go to Target and buy one, what are the chances it'll be crappy? Probably not a great chance it'll be crappy, but for something that literally turns itself into a pressurized bomb during normal use, I'd do a little bit of research before picking one up. Also, who actually goes into stores any more, around actual people and their disgusting germs? Be like a normal person and buy a Presto stainless steel 8-quart pressure cooker off of Amazon like everyone else.
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Jan 26, 2017 18:43
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Niemat posted:Is there any difference in cook time between an electric and stovetop pressure cooker for this recipe? Well electric pressure cookers function the same, just at a lower pressure, so you'll need to increase the cook time. It probably depends on the recipe, what's being cooked, etc so I doubt there's a hard and fast rule, but it's probably something like 5-10 minutes longer in an electric.
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Jul 31, 2017 14:28
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Pollyanna posted:Any tips for making beef stock? I got a couple of marrow bones for cheap, and I wanna make some broth from them. What're the steps for making it in an Instant Pot? Do I still need to blanch and roast the bones or anything? This is a pretty good starting off point. Roast the bones, throw in a pot with some veg scraps, cover with water, and pressure cook it for an hour or so. After it's done, strain through cheesecloth, let cool to room temp, chill, then scrape the fat off the top. There, you have beef stock and some suet to use as a cooking fat!
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Aug 14, 2017 14:51
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For pressure cookers, I'd say go with the biggest capacity you can (aside from something massive like pressure canner-sized). You'll never really wish you had a smaller cooker, but you'll frequently find yourself wishing you had a larger one if you go too small. I have an 8 quart Presto Stainless Steel and it's the perfect size.
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Aug 15, 2017 13:19
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Pollyanna posted:Pressure cooking marrow bones for stock turned out quite well. After straining out the bones and veg scraps, the broth was clearer than I expected and had a nice jiggle to it even though it was still very hot. I assume that means I did it correctly You should set an alert on a site like slickdeals or camelcamelcamel for a larger size pressure cooker. The Instant Pot goes on sale at least a couple times a year, and for Prime Day a little while back a really nice model was on a steep discount.
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Aug 17, 2017 16:14
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You don't NEED to reduce your stock, really. It just makes it more concentrated. I don't do it a whole lot, personally.
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Aug 29, 2017 15:58
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There are a lot of guidelines out there for how long to pressure cook different varieties of unsoaked dried beans. What's a good interval to use when you try them after the initial cook but they're not done? I cooked some red kidney beans yesterday and they weren't done after 30 minutes at pressure, so I cooked them for another four minutes, and now they're a bit more overdone than I'd like. I feel like any interval shorter than that is going to be a real time sink, having to wait for the pressure to release, and then bringing it back up to pressure if they're not done. If I had any patience, I wouldn't be using a pressure cooker to cook them. 
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Oct 16, 2017 13:30
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A 30 lb. turkey? How goddamn big is your pressure cooker?
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Oct 23, 2017 12:59
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Mikey Purp posted:Yes, you can get pretty much identical results to the slow cooker in a pressure cooker, and it takes about a quarter of the time. Throw away your slow cooker and get an instant pot, then you'll have the best of both worlds. Pressure cookers are like this as far as how long poo poo takes to cook: code:
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Oct 26, 2017 19:39
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QuarkMartial posted:So yeah. Best beans Ive had in a while and they were super low effort. Soaked the beans overnight. Drained and rinsed. Sweated/sauteed some shallots I had laying around with some garlic. Added 8 cups of chicken broth (made with Better than bullion because I'm lazy af and it's decent), the beans, and my leftover ham bone. Cooked under pressure for 26 minutes, then let them release naturally for 20ish more. Took the bone out, removed the meat on it, diced the meat up very fine and returned it. Blended the beans a little to thicken. What kind of beans were they? 26 minutes at pressure for beans that have been soaked seems like an awful long time to me, not to mention the 20 minute natural release. What was the consistency like when they were done?
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Dec 5, 2017 14:18
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What's the best way to cook polenta in a pressure cooker without burning some to the bottom of the pot? I reduce the heat to the bare minimum to just get a trickle of steam once it comes up to pressure, but I still get some that burns to the bottom. Should I keep the heat lower while bringing it up to pressure, instead of full-blast? I think that would work, but I don't want to overcook it and it'd probably take forever to get it up to pressure.
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May 1, 2018 14:01
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I've pressure cooked kidney beans without soaking them and ate them without issue. They're so much better than from a can, it's kind of unbelievable.
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Jun 13, 2018 15:35
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wormil posted:Yes. Just this past weekend I cubed, browned, and pressure cooked a 5 lb. boneless pork shoulder to eat with some bok choy. I only cooked it for 60 minutes followed by a natural release, and it was extremely soft and shreddable after just one hour. In fact, I was a bit disappointed by how soft it was - 90 minutes would have turned it into a paste. Might be because I chopped it into cubes first, or that I use a stainless stovetop model that may have a little higher pressure than an Instant Pot, but YMMV.
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Nov 29, 2018 15:13
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Scythe posted:I agree that undercooking/lack of seasoning/low quality beans are more common causes of bland beans, but excessive liquid can definitely cause lack of flavor as well. The liquid you’re theoretically pouring off is effectively bean stock—imagine making chicken stock with 2x the water you need, then just pouring out half of it at the end and calling it a day. You are going to have a way shittier, less flavorful stock than if you used the right amount of water in the first place. I intentionally pressure cook all my beans in lots of excess water, up to first fill line, just for the bean stock it provides. It's awesome.
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Dec 4, 2018 20:12
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wormil posted:What do you do with the extra water? Make it part of the soup or drain it for some other purpose? I store it in the fridge or freezer for use with soups, deglazing, and anything savory that needs added liquid. The bean flavor is mild but still helps to add a layer of complexity to whatever I'm cooking.
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Dec 5, 2018 14:48
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Eeyo posted:I bet this has been asked before. It's been ~ 5 years since I bought my pressure cooker so I think it's time to change the gaskets. I have a presto 6-quart pressure cooker (https://www.gopresto.com/product/6-quart-stainless-steel-pressure-cooker-0136210). Do I need to replace all 3 of the seals (the main ring, the overpressure popout, and the handle lock pin gasket)? Or just the black parts (main ring and popout). You may not "need" either of them, but in my opinion if you're replacing one, you may as well replace them all. The cost certainly isn't prohibitive.
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Jan 15, 2019 15:00
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poverty goat posted:Do I need to worry about a lightly used rubber ring that's sat in a garage for a decade? They're not expensive, so I'd definitely replace that without question due to possible heat/dry rot. Better safe than sorry if it sat for that long.
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Jan 31, 2019 21:11
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Ranter posted:Yes sorry if it wasn't clear enough... I wouldn't be asking if it was a whole smoked ham hock (which was pretty loving awesome despite being added at the start with the beans) I wouldn't throw it in to cook under pressure with the beans, but I'd recommend thawing it (microwave it if you need to), dicing it into tiny bits, and cooking in a pan with some oil until it gets nice and crispy and brown. Throw that into the beans for some texture and some background hammy flavor.
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May 8, 2019 23:03
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When I cook dry beans I just cover the beans, regardless of amount, in about an inch of water and go crazy. Ta-da, now you have perfectly cooked beans and also bean broth with which you can make soup or whatever else.
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Dec 26, 2020 21:04
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pr0k posted:
How often did/do you use your cooker? I have a five year old stainless Presto that I use about once a week. The gasket seems to be in fine shape, but the blowout plug is starting to dry out and occasionally falls out during washing and I figure I'll have to replace that sooner or later. May as well do both at the same time. Also I just checked current prices versus how much I paid and it's going for almost double what I paid. Thanks, Obama.
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Dec 2, 2021 16:44
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SYSTEM MESSAGE
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Sir Sidney Poitier posted:
I have this and can confirm it's a really good anus.
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Nov 14, 2022 15:38
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Zorak of Michigan posted:I have a non-Oxo anus-style separator and I found that after a few years, nasty scunge was accumulating around the sphincter, and I couldn't see a way of cleaning it without pulling the sphincter away from the measuring cup, which felt like a great way to make it leak. Does the Oxo somehow resist that problem? I gently pull up the sphincter and sphincter arm and run a pipe cleaner in and around the anus which has worked well and I haven't noticed any leaks thus far.
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Nov 14, 2022 17:41
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Jaded Burnout posted:I'm trying to improve the quality of the food I'm eating, and I'm hoping a pressure cooker can be a useful tool in that. Based on your circumstances, you might be better served with a slow cooker as opposed to a pressure cooker. Pressure cooking is just like normal cooking, only faster, whereas many/most slow cookers recipes are "throw into slow cooker, set on low/high for 4/6/8 hours, eat" which seems more up your alley currently.
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Mar 8, 2023 20:24
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