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Dec 29, 2006 03:06 PM

What else can I cook in a pressure cooker?

Since I got this new gadget a few weeks back, I've made a pot of some stew every Sunday. I love it! But besides curries, and beef stew, what else can I make with it?

Are there good pressure cooker recipe website/books out there?

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  1. I use mine for cooking chickpeas for hummus and channa masala, beans for casseroles, soups and dips. My mother used hers to make stock quickly, I prefer slow-cooking mine.

    1. Miss Vickie's Pressure Cooker Recipes is a great site with lots of information and recipes.
      I make soups, stews, roasts, brisket, osso buco, steel cut oatmeal, dulce de leche and lots of other stuff in my pc.

      1. I just got one too and haven't much had time to play with it, but:

        beans, especially the larger and harder ones that take forever to cook. Excellent texture? No. But they taste good and take 1/2 to 1/3 the time.

        dal (Indian split lentils) but really, these cook so quickly there's not much point in dragging the pot out if it's not easily accessible

        brown rice - which I don't like, but cooks in no more than 20 minutes, if you do

        risotto! No, it's not "perfect" but more importantly than going quickly, you don't have to stand over it. Unless the risotto is your main dish for a chow-ish meal, you won't mind the slight difference in texture.

        Apparently it can do roast sized things, so pork shoulder is also on my sooner-rather-than-later list. Lamb shanks are another good candidate. I got mine because it was on really good sale, and settled for the 5L - a larger pot would give you more flexibility - brisket supposedly cooks in an hour, but mine is kind of small for anything but a little corner.

        Apparently you can do polenta in it, but there are other "no stir" methods, too.

        Stews and chili are things I almost always purposely make ahead, so real speed isn't much of an issue and I think they do come out "better" with slow cooking. But sometimes speed is more important.

        The cookbook mine came with has recipes for the likes of cheesecake, etc., though I'm kind of dubious about that stuff. The Kuhn Rikon website has a lot of recipes if you dig a little (

        1 Reply
        1. re: MikeG

          MikeG if your beans aren't coming out with good texture, try playing around with cooking times. I can get mine exactly as I want them, there's no difference between the texture of the pressure-cooked ones and beans cooked on the stove.

        2. PS: Another general thing that I hadn't given much thought before I got it and read through the material was that it'll make a number of things more palatable to cook during the Summer with much shorter cooking times and a sealed pot.

          Between the high cost of cooking fuel and the high average temperatures, it's no wonder they flooded India once they became aaffordable to the middle classes! Even for shorter-cooking things, it can make a difference on that account.

          1. My SO requested tender, off-the-bone BBQ beef ribs for his mid-week birthday dinner. We both work, so slow-cooking wasn't an option. I washed and separated the ribs the night before, rubbed them down with a nice spice mix, and tucked 'em in a covered pan overnight and all day to absorb the flavor. Home from work, I put the ribs, a portion of a bottle of good BBQ sauce, a little wine, and some beef broth into the pressure cooker and let it rock a half hour. Finished in the oven in a baking pan at high heat with another dollop of BBQ sauce and a broil to finish, they were tender and full of flavor. Had to be careful lifting up so the bones didn't just pull away from the meat. Delicious and easy.