Little Nervous Here..... (pressure cooker)

18 years ago

I bought a pressure cooker probably over a year ago, one of the stainless steel ones from QVC. Well I've hardly ever used it, I think I made black eyed peas in it one time.

I bought the Lorna Sass Pressure perfect book but still was very imtimidated by this thing.

Anyway, today I thought to myself, I am not going to let this appliance freak me out any more. I need to use it! So I thought I'd make some chicken soup.

Well I'm freaking out. I didn't want to make a huge batch so I didnt put in the 6 cups of liquid it called for. I only put in 2 cups.

It my chicken going to be burnt? Will it still work? It's in there steaming like crazy right now. Smells good, but will I have enough broth?

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Comments (6)

teresa_nc7
18 years ago
Two cups should be enough liquid. Stick close in case you smell "scorched" chicken and you can rescue it and turn off/unplug cooker before the chicken is beyond the point of edible.

Be sure to read your manual and next time....for maximum efficiency and correct operation of your cooker, make the recipe according to the book and your manual for your cooker.

Teresa
shaun
Original Author
18 years ago
Well the timer just went off so I went in to push the Steam Release Button and NO steam came out! That means there's no liquid in there right?

Crap. I'm skeered to open it.
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I have 4 pressure cookers. I have been married 39 years and they are ones that I inherited and ones I got when I first got married. I can with the huge ones and the medium and small ones I use at least once or twice a week. I could not have raised 5 children and worked outside the home without them. Never had an accident, spill, or mishap with NONE of mine. I have them serviced EVERY spring. New parts that need to be replaced etc. THAT is the key to them and keeping them in TOP NOTCH CONDITION. One lady who's husband services my pressure cookers told me that if I ever wanted to sell mine that there were women who would buy mine. That there were alot of women who were wanting them because my were made by Presto and you could still get parts for them whereas Mirro only has after market parts. Also mine have the raised lids and you can even can in my smallest pressure cooker. (small jars for jellies, jams) I do not know much about today's pressure cookers but I dearly love mine...I assume they are probably "safer". But as far as working better,I doubt that I just am so fond of my old ones. Just can't teach this old dog new tricks. LOL
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I have a 4 qt. Presto stove top pressure cooker that I love to use. It has the "jiggler" top as yours does, so this is what I do: ~ on high heat, bring the food and liquid in the pot up to boiling ~ put on the lid, adjust to lock it on the pot, put the regulator on the pressure vent and keep the heat on high until the regulator starts to sway and rock ~ lower the heat to low (not medium) to keep the pressure regulator gently rocking to maintain the pressure and start a timer according to the cooking time required for whatever you've got in your cooker ~ adjust the heat under the cooker by slightly raising and lowering the temperature to maintain that slight rocking motion of the jiggler - after more use of the cooker, you will know where to set the temp dial and leave it there; also, a gas stove vs. an electric stove will make a difference, I think ~ when the time is up you can turn off the heat and leave the pot sitting there for a "natural release" of the pressure; this will take 10-15 minutes or more, and should not be rushed - or - do a "quick release" of pressure by carefully carrying the pot (with regulator still on the vent) to an empty sink and letting cool water gently stream over the top of the pot which will reduce the pressure more quickly than the "natural release" method; you can also run some water in the sink with the stopper in place and set the pot in the water, then run a thin stream of water over the lid. The link below has cooking times and lots of recipes for cooking in a pressure cooker. If you need some recipes, just ask and I'll be glad to post some for you. Teresa Here is a link that might be useful: Miss Vickie's Guide to Pressure Cooking
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I was a little nervous about pressure cooking and started out with an electric one, but it was very limiting. It was very slow to heat up and I was unable release pressure quickly. It died within a year of purchase and was replaced, only to die again...I gave it up and went with a stovetop, and have been much happier with it. They are much easier to use, and much more flexible than the electric models. I can make things that only take a few minutes, like corn on the cob. I can bring the pressure up fast, cook 5 minutes and then quickly release the pressure in the sink with cool water, no overcooked mush and no vat of boiling water to deal with. I have two Kuhn Rikon pressure cookers with the turn tops. I like the turn tops because it's very easy to see the pressure level, and you can park it in the 'up' position to release the steam. I made a rump roast in one the other night that was beautifully tender in less than an hour. They're great for stock, too. My crockpot now only comes out to keep the potatoes warm during Thanksgiving. :-) Cj
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Nancy, I don't know how much this will help ya but I'm linking to a pdf of the instruction booklet for the (no longer made) low-pressure Wearever Chicken Bucket. There are quite a few recipes in the booklet but I can't attest to any of them. I picked up the small version of that bucket at a rummage sale some time ago with intentions of trying it out. Just noticed it stashed on a shelf down in the basement when I hauled out the Big Nessie, the Nesco oven for the turk. Chicken Bucket was looking sad & neglected. Problem is that we rummage every summer weekend & I'm not much into cooking during the summer unless it's something for the grill and/or minimal effort. That's how I end up with kitchen & woodworking goodies that I've forgotten all about. :) Ci
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shaun
Original Author
18 years ago
Yes Mam Teresa! I will do that!

A couple of pieces of the chicken were browned a little bit on the bottom but tender and yummy. There was also enough broth for the small serving of soup I was trying to make.

And guess what I forgot to do? Lock the lid. Yikes!!!!!

Anyway it came out really nice. And quick.

I'm on a mission to make several things in it now.
pkguy
18 years ago
There should not be a lot if any steaming coming out of the pressure cooker after it reaches pressure and the lid automatically locks in place. The classic type Presto jigglers you might see a little once you lower the temperature to the point the jiggler is gently rocking but that's about it.. On my newer Tfal stove top and also on my electronic one there's no steam readily visible when it's at pressure.
kframe19
18 years ago
Shaun,

Was your chicken burned?

I sincerely doubt that it was.

1 cup of water, when boiled into steam, will expand to fill an area with a volume of 1,700 cups.

Given that it is under pressure and there's only a VERY small hole through which steam can escape, it will take a long, long time to boil 2 cups of liquid out of your cooker.

I got my cooker over the summer. I had never used one on my own before, but watched my Mother when she used to use hers.

I followed the directions in the book very closely the first couple of times I used it and things turned out GREAT.

Why don't you try making a chicken stock with legs and thighs?

That way you can get a feel for how your cooker operates adn you'll have a wonderful stock when you're done.
jessyf
18 years ago
Watch out, she's on a roll! Come on girl, page 100, Beef in Beer and mustard gravy!

Page 124, curry in a hurry (need Patak's curry paste)

Page 104, Corned beef with cabbage and potatoes!

Little Nervous Here..... (pressure cooker)

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teresa_nc7

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Little Nervous Here..... (pressure cooker)

Comments (6)

teresa_nc7

shaunOriginal Author

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shaunOriginal Author

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