Hi Gina, my favorite is in this thread. In fact, I'm making it tomorrow, as my pork roast is thawing in the fridge.

Here is a link that might be useful: Some pressure cooker recipes

Here's a link to my pressure cooker recipes: Click here

Gina: I never had a pressure cooker until I was in my fifties. Now I couldn't imagine not having one. For general info, check out Miss Vickie's web site. Lots of recipes, and lots of advice for beginners and advice about selecting a PC.

I have used both stove top pressure cookers and standalone electric PCs...my own preference is for the regular stove top models.

If you have the space to store it, get a 8 qt rather than a 6 qt. I have a 6 qt and it's fine, but if you're cooking for more than 2 it's useful to have a slightly bigger model.

Here is a link that might be useful: miss vickie

Hello everyone! I'm bumping this topic because I'm searching for great recipes to try in my pressure cooker. What are your favorites?

Also, right now I have a pressure cooker that operates at 12 psi and was looking to change it for one that goes to 15 psi. I'm leaning towards this one from Beem because it looks like a good deal overall (4L pot + 6L pot + steam insert + extra sealing ring + lid) and it has good reviews, but it's the first time I hear about Beem. Should I go for it (returning it is not an option)? Another two options would be Fissler Vitaquick or Kuhn Rikon, but they both operate at around 12 psi.

Thank you!

I just bought a Fagor set with a 8 qt stockpot shaped pot, a 4 qt sauté pan and a pressure lid that fits both. Here it is on Amazon for $104, but I got mine at Costco for $80. I haven't used them yet, but I have been pleased with a similar Fagor set in the past until they were 'borrowed' indefinitely. Another thing you might look into when buying a PC: make sure it is induction capable. (Fagor is, Kuhn Rikon is, and I think that Beem one is as well) Why? You can get a decent induction 'hot plate' for not too much money ($70-150). You can then use the timer function on the induction hob to shut off the cooking after the desired time, so you never overcook something. Set it and forget it, as Ron Popeil would say.

Oh--you asked for recipes. Here are two from Lorna Sass, either of which would justify the purchase of a PC:

Curry in
a Hurry

This recipe from Lorna
Sass’s Pressure
Perfect is a quick and easy way to make a
pretty tasty curry. You can make it with
chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry
paste. 2 tablespoons of mild curry paste
makes a pleasant-but-wimpy curry; 4
tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it
very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2
tablespoons of mild curry paste. This is
another recipe that’s ridiculously easy yet produces delicious food. If you don’t want to mess with the yogurt,
peas and cilantro, don’t bother—the dish will still be very tasty, but the
sauce won’t be as rich or velvety-smooth. ( I personally don’t like cilantro,
so I don’t use it.) The recipe calls for
3 pounds of bone-in chicken; I find it
easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. –Once you get the pressure cooker up to
pressure, make a pot of rice. By the
time the rice is done, so is this.

1 cup water

4 tablespoons
Patak’s Mild Curry Paste

1 medium onion,
coarsely chopped

3 pounds
bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless
thighs, or 2 lbs. other meat (see chart below)

1 cup plain
yogurt

1 ½ cup frozen
peas

3 tablespoons
cilantro, chopped (optional)

Pour the water
into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and
meat of your choice.

Lock the lid in
place. Over high heat bring up to high
pressure. Reduce the heat just enough to
maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down
naturally. (If cooking chicken, release
any remaining pressure after 4 minutes.)
Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn’t tender, cover
again and simmer until done.

If necessary,
skim off the fat that rises to the surface or degrease the broth in a fat
separator. Blend the yogurt into 1 cup
of the broth. Stir the peas into the
curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture
into the curry. Stir in the cilantro and
salt to taste. Serve in bowls over
rice.

Meat choices and Cooking
times

Chicken (see notes above) 8 min high pressure, 4 min
of natural release, then quick release

Beef (boneless chuck, 1” cubes) 8
minutes high pressure, then natural release

Pork
shoulder (1” cubes) 8
minutes high pressure, then natural release

Lamb
(boneless, 1” cubes) 12
minutes high pressure, then natural release

If using beef, pork or
lamb, trim off excess fat and cut the meat into approximately 1” cubes before
cooking..

Osso Buco
alla Milanese (Braised Veal Shanks,
Milan-style) Serves 4

This recipe for Osso Buco is from Lorna Sass’s Cooking Under Pressure. I have made Osso Buco both as a slow braise (traditional), and made it in the pressure cooker. I actually prefer the pressure cooker version. Even if you’re only cooking for two and using just two veal shanks, don’t halve the remaining ingredients; the sauce is wonderful by itself, and any leftover sauce will make a great pasta sauce for the next day. Once you get the Osso Buco started in the cooker, cook up some pasta or rice to soak up the sauce. The gremolata garnish is traditional, but I don’t care for it; some authorities, such as Marcella Hazan, don’t use it.

4 veal shanks,
about 10 oz each

2
tablespoons all purpose flour

3 tablespoons
olive oil, divided

1
large onion, coarsely chopped

½ cup dry red
wine or dry vermouth

1/3 cup
beef or chicken stock or bullion

2 medium
carrots, coarsely chopped

1
stalk celery, sliced thinly

1/2 pound
mushrooms, thinly sliced

One 14 oz can
tomatoes, coarsely chopped, including
juice

1 teaspoon
dried basil

1 teaspoon
dried oregano

¼ teaspoon
grated nutmeg (optional)

½ teaspoon
salt, or to taste (less if using canned bullion)

Freshly ground black
pepper to taste

Gremolata: (optional)

1 tablespoon
finely minced garlic 2
tablespoons grated lemon zest

½ cup finely
minced fresh parsley

Rinse the veal
shanks, pat dry, and dredge in flour, pressing the flour into the veal with the
heel of your hand. Shake off excess
flour.

Heat 2
tablespoons oil in the cooker. Over medium heat, brown the veal on both sides
and set aside on a platter.

Add the
remaining oil and sauté the onions until soft, about 3 minutes. Add the red wine and stir, taking care to
scrape up any browned bits that are stuck to the bottom of the pan. Add the stock, browned shanks, carrots,
celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to
taste.

Lock the lid in
place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and
cook for 18 minutes. Let the pressure
drop naturally or use a quick-release method (venting the steam or putting the cooker
in the sink and running cold water over it).
Remove the lid, tilting it away from you to allow any excess steam to
escape.

Prepare the gremolata, if used, by combining the
garlic, lemon zest, and parsley. When
the shanks are done, stir in the gremolata
and simmer for a few minutes. Adjust
seasonings and serve.

Note: if using smaller shanks, check for doneness
after 15 minutes of high pressure.

I use mine mostly for rice and beans, and I frequently cook vegetables with the rice. I have not written down the rice recipes, as I make it differently, depending on what vegetables I have. Last week-end I made brown Basmati rice with broccoli and mushrooms. To do this, I first washed/rinsed the rice in a large strainer and then dumped the rice into the PC (4 qt) and then added whatever broth I had on hand. I used one cup of rice and one cup of broth. Then I added half of a large onion, chopped, a couple of stalks of celery, chopped, five mushrooms, sliced, and the stems of the broccoli, very thinly sliced. I reserved the florets for later. The broth had salt in it, and so I did not add salt. Sometimes I add chilies as well. The vegetables have so much water in them that one cup of broth is enough for one cup of rice in the PC. I cooked them on high for about 4 minutes, or until the pressure was up and then reduced the heat to 250° (on the induction burner) and cooked it for 13 minutes more and allowed the pan to sit off heat until the pressure went down by itself. Then I stirred in the broccoli crowns, covered the pan, and put it back on heat at 250° for 3-4 minutes more. It never got back up to pressure, but this was enough heat to make sure that the crowns got heated through. I could have microwaved the crowns before adding them, and then I would not have had to put the pan back on heat.

Arley_gw, unfortunately I couldn't find Fagor on Amazon.co.uk :(

I actually have an induction hob so I was looking for something induction capable anyway :)

Hi Jo,

I don't have a Fagor, so can't personally recommend, but the link to Amazon UK shows numerous Fagor pressure cookers. If you are interested, do a search for Fagor pressure cooker on their site.

This is the one that I use (on Amazon UK) - not sure why it is so expensive now. When I bought mine, it came with a 4-quart and an 8-quart pan, plus a steamer insert and a round rack, for raising a bowl (or something) inside the pot.