I recently bought a pressure cooker and I have been learning about all sorts of different ways to make things that I normally would slow cook faster with the pr
I have always read that when making bone broth you should keep the heat to around 180F and do not let it get to an aggressive boil because it will emulsify the
I have some old chicken breasts, thighs, and a steak vacuum sealed in my freezer. I think it is between 1.5 and 3 years old. I'm assuming it won't have a good
The Problem: Recently, I've been on a pulled pork kick. My go-to method has quickly become pressure cooking, since it's relatively quick and it allows me to set
I recently bought packaged pork ribs, 3.5 lbs, preseasoned with whiskey black pepper. I was planning on cooking it in an instant pot, but I'm still a bit of a n
I would like to make a stroganoff recipe I have that calls for cubed Sirloin Tip Roast, but I was recently given some raw steak that I would like to use in its
I use my pressure cooker a fair bit but sometimes I struggle in translating a regular recipe to it and I get a charcoaled underlayer at the bottom of the pressu
I am pretty much a newbie at pressure cooking. I've been following this recipe for meatballs and spaghetti, and it comes out great. The thing is that my kids w
Since the chili bean mix that I have includes red kidney beans, and since kidney beans contain a very high amount of toxin in them, and will cause severe gastro
I cook beans quite frequently, and typically soak them overnight then cook them the next day. I don't find that particularly laborious, so I've always wondered
Recently I've been buying whole chickens (~4-4.5 pounds) from the grocery store and pressure cooking them to great effect. It cooks fairly well, and I add about
Pressure cooking reduces the time of cooking, but I want to know if there is a simple rule to follow. Let's say that I find a recipe that says that something sh
When I cook beef or mutton without a pressure cooker, it takes a long time for it to cook properly. Are there any methods of cooking meat quickly without using
What are some of the benefits of a Pressure Cooker over a Slow Cooker (crock pot) besides that it's much faster, less nutrient loss (maybe) and less heat in the
Most of the recipes I'm using (mainly Modernist; stocks, caramelized vegetables, confit) suggest cooking at 15psi. My pressure cooker has two settings 12psi and
When I attempt to pressure cook in my 8 quart Fagor Lux LCD Multicooker, it no longer builds up pressure. There are two places where pressure can be vented: a v
I have an 8qt Instant Pot. Most of the recipes online are for 6qt Instant Pots. I find that since my 8qt takes a lot longer to come to pressure (about 18 minute
Ok so I've read conflicting arguments on the merit of pressure cooker against others. I'm planning to buy one. some says it's the same taste/quality but saves
I've been trying different pork belly recipes, after trying a few using a pressure cooker and a few that only call for pan-searing, I think I'd like to try a co
I like the bitterness of bitter gourd and it helps in a low insulin situation. Almost every recipe I've seen, recommends frying it. My objective is to lessen th