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what do you fix in the pressure cooker?

what do you fix in the pressure cooker?

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  1. Almost everything.
    The pressure cooker is at it's best with tougher (but tasty) meats. Ribs, chuck, oxtail, pork shoulders, etc.
    Beans cook to perfection in a fraction of the time.
    Stocks of all kinds are fast.
    Leaner meats and veg cook up very quickly...minutes, compared to other methods.
    The PC is my go to appliance almost everyday.

    1. I have steamed tamales in a pressure cooker, which turned out great.

      1. all kinds of braises and stews -- it's awesome for a busy family -- all of the flavor, a fraction of the time.

        I braised beef shanks last night with wine, tomato paste, carrots, leeks, and potatoes. Thought I was going toward beef stew, but ended up in a kind of osso buco kind of groove, as I was a little heavy-handed with the tomato paste -- no matter; it was delicious -- the sinew and marrow cooked out into the broth and made a beautiful silky sauce. Time? A little less than an hour, start to finish. Traditional methods would have been 3-4 hours.

        Couscous is a favorite, as is blanquette du veau (veal in a creamy sauce, which just as often ends up as pork or turkey at our house) -- lentils and pork, and bean dishes.

        I wasn't sure if I'd use it, but a grocery chain where I used to live ran a green-stamps-type (wasn't S&H, but the same idea) promo that mean I could get the pressure cooker for a song. Figured if I didn't like it or didn't use it, I'd just give it away, but I LOVE my pressure cooker.

        1. I bought a Fagor Duo about a year ago. Almost every time I use it I think to myself that I should cook with it more.

          I like to cook dried beans and garins with it. I also braise beef and pork. One of my favorites is to cook smoked turkey tails until tender and then use in my Hoppin' John.

          Curiously, Iike to braise chunks of beef chuck roast and then add the beef with root vegatables in a crockpot for beef stew. I actually use the slow cooker more than the pressure cooker.

          1. A lot of dried beans. You can cook them from dry in 30 minutes, no soaking required. It also is great for the longer-cooking grains like farro, brown rice, unpearled barley.

            Any kind of meat that needs braising to tenderize, will work wonderfully in a pressure cooker.

            1. Fried chicken. Trust me on this one.

              Chop suey, legumes, and beef stew.

              Anything where the cooking time can be shortened with an increase of pressure to raise the boiling point of the liquid.

              1 Reply
              1. re: INDIANRIVERFL

                It's very dangerous to fry chicken in a pressure cooker that is not specifically designed as a pressure fryer.

              2. In addition to what others have said: white and sweet potatoes for mashing, rice, risotto, pasta right in the sauce, chili, beef short ribs, chicken breasts for shredding in a salad, chicken thighs in various sauces, and much more.

                ETA: since I've had my pressure cooker, my slow cooker has been relegated to the basement. It only sees the light of day about once or twice per year now.

                1. First of all, I use my pressure cooker both in the pressurized mode, and in the non-pressurized mode. In other words, some time I just use it as a normal pot.

                  In the pressurized mode, I most often use it make soup, especially on tougher meats.

                  1. Split pea soup
                    Bean soups
                    Brontosaurus stew (from an old family recipe - it's actually beef stew)

                    1. Chicken mushroom barley soup (cook the mushrooms outside the pressure cooker; they just don't work well IMHO).
                      This potato/sausage/kale dish that is so good. Pound of sausage (Andouille works well); bunch of kale chopped, a couple potatoes diced, a cup of stock, some diced onions (generally one, sautéed first) and a tablespoon of grainy mustard. Get to pressure, cook for 4 - 5 minutes, release pressure. Stir in some dill and let it rest for a few minutes.
                      Stocks, beans....all kinds of stuff.

                      I recommend Lorna Sass' pressure cooking books to start. There are lots of recipes and you can tweak them to your liking. I always brown meat before PCing it; it just tastes better and has a better texture.


                      1. Tonight I made oxtail. 45 minutes to perfection, can't beat that.

                        1 Reply
                        1. re: sedimental

                          Yeah. While it is possible to make oxtail with a regular cooker, the pressure cooker really cut the time down. I would say at least a factor of 2 if not 3.