Instant Pot or electric pressure cooker?
9 years ago
last modified: 9 years ago
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9 years agolast modified: 9 years agoRelated Discussions
electric pressure cooker
Comments (6)I have a small (4 qt) electric PC--it was a gift. I never use it. I GREATLY prefer the stovetop models. I have a 6 qt Kuhn Rikon and a Fagor 'Splendid' set with an 8 and a 4 qt pot with a lid that fits them both (about $99 on Amazon, $90 this week on Overstock). They work fine on induction (I have an induction hot plate and I've tested them) as well as gas. You can get a Fagor 10 qt 'Splendid' PC for $80 at Amazon or their 'Elite' for about $90...yes, that's not cheap but IMHO it's a quality item and worth the $$$. I doubt that you'll find an electric PC with that capacity for that price. I do a lot of pressure cooking, and I think Fagor is a very good value--and the models I've used work fine on either gas, electric or induction. Here is a link that might be useful: Fagor PC...See MorePressure Cooker for Christmas.
Comments (28)Those who don't do the quick release are you saying to ignore the recipe instructions and let it do a natural release? Totally depends on what you are cooking....AND the recipe. The main reason for using quick release is to STOP the cooking process so the food (rice, for instance) doesn't turn to mush. I sometimes make beef stew in the PC in a two step process. Brown the meat, add water and pressure cook. While it isn't strictly necessary to stop the stew meat cooking quickly , I usually do a quick release so I can proceed to the next step....which is adding the potatoes, carrots, etc., and bringing the cooker back to pressure. Because potatoes, esp., can easily be overcooked, it is imperative that I use a quick release at the end of this step to halt the veggies from overcooking. As to cooking times and 'the recipe'---Lars mentioned a very important point. Remember that as long as the cooker is under pressure, regardless of whether or not it is under power (gas flame, electric burner, etc.), the food is still cooking and it is cooking at a heat in excess of 212 degrees (or whatever the boiling point of water is at your elevation.*) So this cooking 'lag time' (the time for the steam inside the PC to condense) has been accounted for in the recipe. For example: If a recipe says to cook under pressure for 15 minutes and then to let the pressure drop naturally....But you decide to do a quick release instead, most likely that whatever you're cooking...dried beans, maybe?...probably ***won't be tender. * The fact that pressure cookers cook foods at heats in excess of the boiling point (up to 250 degrees, depending on altitude) makes them an invaluable tool for cooks living at higher elevations. Sherpas having fun with Pressure Cooker Mt. Everest Base Camp **Added Note: Electric pressure cookers generally cook at 12#'s of pressure. Recipes written for old skool stove top pressure cookers, which cook at 15#'s of pressure, will require longer cooking times if you're using a cooker that cooks at 12#'s. ***Personal experience has taught me that with cooking unsoaked dried beans, particularly pintos,...that the cooking time can vary widely. Depends on how old the beans are and, to a degree, I think, where the beans were grown. And likely, also, on how they were stored. Fresher beans cook faster. I've had some beans that cooked in only 12 minutes. Those were Kansas beans bought fresh from the combine (harvester.) Fresh crop beans from Loveland, Co required about 20 minutes in the PC. Weird, huh?...See More6 qt Instant Pot pressure cooker on sale Amazon
Comments (3)yes, it isn't for me either. do wish I'd had one while raising the kids tho! these new electric ones use computer chips for the processing and have mega safe guards to keep them safe. the lids lock on and won't come off until the pressure is released. i don't eat meat often. more veggies and pasta. of course, you can cook all of those in it also. I can do most of the same stuff in my 1 pot - just not quite as fast and I'm sure it's not as flavorful. I do like my 1 pot cooker for the ease of tossing everything in it at once, the safety (turns itself off) and the ease of cleaning it. stuff doesn't stick to the pot and what is left in it, wipes right out! it will even make yogurt, not that I think I'll do that. I'm sure it's probably healthier than the store bought tho. I do want to make rice in it. might try that later this week. It's supposed to be perfect every time. I'll find out. If it can be messed up, I'll be the one to do it! I've got a bunch of mashed potatoes to eat up for now. it sure is easier to make those and it cleans up after boiling them super easy! even that starch doesn't stick to the pot like it did my corning ware pot. I've made those maybe twice in the past 2 months - after not having made them in a year (and probably 5 yrs before that). I'd just been making the instant ones when I got hungry for them. Made from a real potato is a lot better! no boil overs either with it! that's less cleaning of those under the coil things. I'm going to go heat up some leftovers... then to the bank for more money (gc) so I can shop online later. they've got a great sounding tablet for about 90.00 that I want to buy for my friend in IL. Then she can email me... and her kids. The Amazon HD 8 Fire tablets are on sale too, for about 60.00 if anyone is looking for one. The one I want to get for my friend has a keyboard....See MoreBlack Friday deals?
Comments (5)The ZwillingOnline store has some good BF deals on Staub, Demeyere and Zwilling -- note some of these are seconds/slight imperfections or out of stock items: Link The Plancha/Teppanyaki is the best griddle on the market. SurLaTable has some nice deals as well, with an extra 20% off clearance with code SAVEBIG20. I have the Staub 2.5qt gratin and it is great for taking things from the oven to the table. Oh, and Amazon has the InstantPot Duo (electric Pressure Cooker) for $63....See More- 9 years agolast modified: 9 years ago
- 9 years ago
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