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Aug 11, 2007 12:22 PM

Pressure cooker recipes?

I just received a Fissler pressure cooker, in 2 sizes, as a gift. I've made brown rice and risotto in it with decent results but would like to do use it more. Does anyone have any recipes they'd like to share that is especially good in a pressure cooker?

Thanks in advance!

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  1. their own website might have some recipes and so might Prestige, try them both.

      1. I am sure you will find a number of suggestions but one of the many things I love to make is chicken stock REALLY REALLY quickly. It is worth a pressure cooker for this alone.

        1 Reply
        1. re: Tugboat

          How big is you pressure cooker? I like to cook county style pork ribs and saurkraut
          in mine with potatoes, carrots, onions, like a new england dinner. I told my three sons
          that the things they need to start house is a Pressure cooker, crock pot,and a 10"
          cast iron skillet.

        2. Ditto the poster about stock. Makes plenty of beef stock quick and easy.
          Very good for cooking meats with a lot of connective tissue such as pork shoulder or beef chuck. Carnitas and ropa vieja, here we come...

          Get some ideas from the Presto :-) website:

          Presto customer support was very helpful when I contacted them about cooking ingredients not listed in their manual.

          1. Any bean dish is great, made in a pressure cooker. Soak and cook the beans in the pressure cooker first; then drain them and sauté your onions, garlic, hot pepper, etc. for your chili, your red beans and rice, your chorba...
            Lentils and split peas are a no-no, though. They cook too fast.
            Meat stews from cheap cuts are great. My current favorite is a lamb shank tadjine with pickled lemons, tons of garlic, fresh coriander, and a couple of tablespoons of quatre-épices (cinnamon, pepper, nutmeg, and cumin, maybe). When the meat is done, reduce the pressure, open it up, and throw in a bunch of eggplant and possibly canned garbanzos.
            I also used to use the pressure cooker for beef bourguignon, but since I always made with lardons (smoked pig, i.e. American bacon), and I have given up such pleasures, I don't make it anymore. But it was good. Same principle: cook meat with seasonings and red wine for a good half-hour-45 min, reduce pressure and add veggies (carrots, pommes de terre) fifteen minutes before serving. It's hard to overcook those stewing meats.

            4 Replies
            1. re: Amanita

              Totally agree - I think I use mine more for quick soaking/cooking dry beans than almost anything else. Now that we are moving into cooler weather (SF Bay Area) I will start doing quick stews, braised lamb/veal shanks, pozole, and the like... I have a Fagor and I love it. Wonderful time-saver and good for people like me who procrastinate and can't decide what to cook until the last minute!

              1. re: RWCFoodie

                What model Fagor do you have? They have a duo model which includes two setting for pressure (I believe 15 and 8), and the other models which have the standard one setting allowing pressure to build to 15 psi.

                Do you cook your beans in a separate dish inside the pressure cooker or do you put the beans, such as chickpeas directly into the water filling the pressure cooker?

                I have an electric stove and I have heard that a well-built pc made of stainless steel (18/10 construction) such as that made by Fagor will not burn food.

                I do have a mixing bowl that seems to have a base that would offer a little bit of distance from the base of the pc. I wonder if I need to put the bowl on a steamer basket to keep it distant from the base of the pc.

                I skimmed through a short but very interesting pc cook, called "Beyond Pressure Cooking", displayed by pc models in a large department store. It included recipes for all kinds of foods, ranging from beef, poulty, stews, vegetarian, Indian, to soups. One of the recipes was for a "Moroccan Lentil Stew." One post in this thread mentioned that a pc should not be used for lentils. The time for cooking was 3 minutes for the lentil stew which also included cubed squash and rice along with a few other ingredients and spices. This book's recipes were basic but did include enough ingredients to make a dish interesting, including some more obtuse ingredients (at least to "westerners") such as panch pharon, a spice mixture used in some Indian dishes.

                For the size of the book, the variety of recipes was very impressive. The book included very beautiful pictures of the dishes. That is one feature that I think every cookbook should include, at least to some degree.

                I am thinking of getting either the 4 qt or 6 qt size of the Fagor. I cook for myself primarily and rarely make enough for more than a few servings. I wouldn't mind making soup that would go 4 to 6 servings. I prefer the size of the 4 qt, but I have been told that nothing smaller than a 5 qt size should be considered. I can't help but think of how much empty space there would be in the 6 qt pc if I was just making a one serving dish!

                What size of pc do you have and what has been your experience with how the "extra" space is used when a small amount of food is being pressure cooked?
                (PS ... I don't eat red meat, so the pc would be used primarily for cooking beans, attempting some Indian dishes, stews, perhaps with chicken, and soups.)

                And last, my largest burner on my electric stove is about 7 1/2 inches across, whereas the width of the base of the Fagor 4 and 6 qt pressure cookers is 9 inches. I can see given that and the thicker base of the model would probably result in a longer time to get the pc up to full pressure. What has been your experience? (At this point, with my (in)experience, I intend to buy just one pressure cooker at this point, so a suggestion to get a small and a larger one is not an option I'm willing to consider!!)

                1. re: FelafelBoy

                  FB: My Fagor pc is the "Splendid" 6 liter model. It has only one pressure setting which so far has been fine for what I've prepared.

                  I don't cook dried beans in a separate dish; just put them directly in the water including garbanzos.

                  I have a fairly inexpensive Amana electric solid surface stove and have never burned anything in my pc. Once pressure is achieved, I turn the heat down to one line above "low"; this is on the larger of the burners.

                  I generally don't cook 1 or 2 servings - I like leftovers! Even though I'm cooking for only my husband and myself, I generally prefer to make enough for more than one meal. I made chicken soup in it a couple of weeks ago when I ran out of time one afternoon; it was very good and took about half the time it would if cooked traditionally. We like poultry giblets: turkey necks cook in about 45 min and yield a tasty broth.

                  Depending on how much is in my pc, it takes approx 10 min. to get to full pressure. That's with it filled approx. 1/2 full.

                  Once again, I highly recommend 2 authors/cookbooks: Victoria Wise and Lorna Sass.

              2. re: Amanita

                Don't agree on the lentils and split peas -- every Indian family I know owns a pressure cooker, and uses it to cook lentils, other dried beans as well as meats (if they do cook meat). You can cook dal from start to finish in 20 minutes with a pressure cooker. Without, it takes me an hour. It's a great time saver. In fact, there are 2 standard gifts Indian people give at an indian wedding -- a pressure cooker and a rice cooker. I got 3 rice cookers and 2 pressure cookers when I got married!