The modern pressure cooker is not the mocking, spurting, dangerous monster it once was. There are many clever innovations being used in the manufacturing of these magical cooking pots. They are now creating safe, upbeat, and stylish models which are easy for almost anyone to use. Once you find out how fast and safe the new pressure cookers are, you will never go back to the crock-pot!
By using a pressure cooker you will be able to take the toughest old rooster and stew him up easily making delectable dishes like chicken and dumplings, a savory fricassee or even make fried chicken from that old bird, all in the modern pressure cooker.
Cooking with a pressure cooker will save you money because it will enable you to buy the less expensive cuts of beef, pork, and poultry and then bring out the deep flavors of the meat by cooking them under pressure.
Busy cooks save time by using a pressure cooker because this method of cooking is marvelously fast; you can make a stew in 10 minutes, cook potatoes for mashing in 7 minutes and even cook a whole roast in 20 minutes. Plus you can create delicious sauces and gravies by using the cooking juices which are packed with the good flavors from the meat or vegetables you have used.
The instructions that follow are the simple and general directions for use. Recipes and cooking times will vary with each dish being prepared. Be sure to follow the manufacturer’s directions and recipes which come with every new pressure cooker and follow them precisely.
Find a recipe for the item being cooked. Pour the specified amount of liquid into the bottom of the cooker. Add the cooking rack if using. Add the food products you will be cooking.
Make sure the vent hole in the lid of the cooker is clear; you should be able to see light through the hole.
Place the lid on the cooker unit and lock into place.
Place the regulator in place on the stem located on the top of the lid.
Bring the heat under the cooking unit to high heat and allow the unit to heat until the regulator begins to jiggle. Reduce heat until the regulator rocks gently.
Cook for the specified time per directions.
Turn off the heat and allow the cooker to reduce the pressure naturally if called for in the directions; this is done by turning off the heat and allowing the cooker to sit undisturbed for around 20 minutes. Or you may need to reduce the pressure quickly by running the unit under water until pressure is relieved; don’t worry, it will not explode.
Before opening the unit, make sure all pressure is gone by checking the locking device, it will have dropped.
Here is a quick chart listing the cooking times of some foods generally know for taking a long time to cook.
Beef, pot roast, rump, round, chuck, blade or brisket, 1 1/2 lb to 2 lb. 35-40 minutes
Whole bone-in chicken, 3 lb. 12-18 minutes
Pork roast 2-3 lb. 35–40 minutes
Turkey breast, whole bone-in 30-35 minutes
These meats will be done to perfection and many will come out of the pressure cooker fall apart done.
Vegetables will retain their shape and texture in a pressure cooker, plus you will be left with all the nutrients they had, in the cooking juices left in the bottom of the cooker. Save these to use in sauces, soups, and to flavor gravies.
Here is a quick overview of cooking vegetables and beans in a pressure cooker.
Fresh green beans 2 lbs. 2 -3 minutes
Carrots cut in chunks 2 lbs. 4 minutes
Corn on the cob – 6 ears 3 minutes
Whole potatoes (For mashing) 5 -7 minutes
Do not be afraid to try cooking almost any food in a pressure cooker. All it takes is a well maintained pressure cooker, and following the manufacturers instructions, recipes, and directions to make quick, easy, flavorful meats, vegetables, one pot meals, and even desserts in mere minutes using your handy-dandy, modern pressure cooker!