Electric Pressure Cooker?
Hello folks! I would really like to purchase a pressure cooker but I am deathly afraid of them (I know they are safe). Does anyone have any experience with an electric pressure cooker? Do they do as good a job as the stove top models?
Thank you in advance!
Most of the electric pressure cookers have a non-stick cook pot. The only pressure cooker that I am aware of with a stainless steel cook pot is the InstanPot. There may be others with a stainless cook pot but I am not aware of any.
I get the urge every year to get an electric but continue with the stove top I have. I am very comfortable with it. Good luck.
I cannot compare stove top and electric. I will say, however, that just a few months ago I could have posted the same as you. Now I have two stove top pressure cookers, and want more.
You can compare the advantages and disadvantages of each in many places, I'm sure. As I recall, a stove top reaches higher pressure.
But, geez, your alarm clock, your car, a gas pump, etc., are more complex than a stove top pressure cooker. My first was a Presto. Very happy. Put stuff in it, set it on high, and hen when steam starts coming out, put it on low, set the titmer and forget.
My second is the Kuhn-Rikon. I like it better. It has a spring to show the exact pressure. I can micromanage better. But honestly,what I've learned from the KR is that my instincts with the Presto were correct.
The PCs I bought have several safety features. A separate valve for over pressure. Etc. be like me. Close your eyes and do it. I promise you, the risotto alone is worth the risk.
I have the Fagor Multi pot and I really like it a lot. I had a stove top pot that I never used because, whether rational or not, it scared me. I use my Multi pot quite a bit. No more mushy over salted canned beans in my house. Ditto chicken stock... in half an hour. I highly recommend it. I've used the rice cooker part only twice but have used the slow cooker more. I debated between Cuisinart and Fagor and am glad I picked the one I did. Enjoy..
Cooks Illustrated looked at electric pressure cookers this month and their basic feeling was that you are better off with a stovetop model.
Their basic complaints were that electric models are overly large, while only having 6qt capacity vs. the typical 8 of a stovetop model, they all seem to have non-stick interiors which are not durable, they're difficult to pour off any excess liquid because the interior liners are hot and have no handles, they mostly all use a 'warming' mode when cooking is complete, which for many recipes that require an immediate release of pressure means that you still have to watch them carefully, and lastly that they can't perform double-duty as a regular pot like a stovetop model can.