Works For Me Wednesday: Pressure Cookers (Backwards Edition)
Okay, so I know last week was backwards edition for Works for Me Wednesday and I missed out because I was a *tad* busy getting ready for the greatest party this side of the Mississippi! However, I have a bit of a problem I need your help with!
I have a pressure cooker to test out and I have NO IDEA what I should make in it. I have actually never used a pressure cooker to cook a meal. I remember my mom using one but that was ages ago. What about you? Have you used a pressure cooker? Do you have a great recipe for using the pressure cooker?
This backwards Works For Me Wednesday I need YOUR ideas, recipes, links so that I can put this fine piece of equipment to the test. Either leave me a comment or supply a link to a post below. I can’t wait to see what you suggest!
This post is linked up at Works For Me Wednesday at We Are THAT Family.
You can use it to cook a whole chicken with some veggies and then make a chicken noodle soup.
Really, because I have a whole chicken I need to cook. Good to know!
I was just talking to a friend about this say on Sunday.
You can make something very basic like mashed potatoes or a roast. They are very simple to use but make sure you let the pressure out before you open it or you will cause major pain upon your self.
Good luck I can’t wait to hear what you have made.
I don’t have one–but I want one!
I’ve heard they can cook up dried beans beautifully and quickly!!!!
Hey! My mom used a pressure cooker ALL of the time when I was growing up and I still use that same pressure cooker today! It makes a mean pot roast! I also use mine to cook potatoes for mashed potatoes because it will cook them moist & fork tender in about 8 minutes!
Ooooo, that is good to know on the mashed potatoes!
I use my pressure cooker to quick soak and cook dry beans. I know they’re useful for other things but that’s all I’ve done so far *L*
My mom used to cook ribs in them.
The only thing I’ve done so far is a roast (which was AWESOME) and beans (refried and red beans for red beans/rice). You will absolutely love it–they’re awesome!
I live in Costa Rica–land of pressure cookers. Ladies here use them daily for beans, stews, etc. I usually only use mine for dried beans. It makes it a piece of cake to cook an entire bag of beans, soaked or not. Simply rinse unsoaked beans, pour into cooker, add salt, spices, bouillon or whatever you like to add flavor. Fill to either lower or higher water line, depending on amount of beans, top, and place over medium high heat until it begins singing and hissing. At this time you can reduce the temp to medium and cook most beans for 30 minutes. Be sure to allow pressure to release completely before opening–either by running pot under cool water, using the release valve (read instructions included with your pot), or waiting about 30 minutes after removing pot from the stove. Happy cooking!
I have only used it to make a pot of beans. I just put in 1-2 cups pinto beans that I soaked overnight, water, 1 small diced onion, salt, granulated garlic, few twits of pepper mill, ketchup (1/3-1/2 cup), 2 bay leaves, and 1 shredded carrot (which dissolves so kids don’t even know), and one ham hock. Your cooker should have come with a booklet that lists a few recipes and cooking times for various dishes. Good luck!
I have a 6 qt Pressure Cooker and love it. I have only used it to make a roast. Here’s the recipe from the Presto Recipe book that came with my cooker.
BEEF POT ROAST
3 pounds beef pot roast(I use a sirloin roast), 1 TBS Vegetable Oil, 2 cups water, salt and pepper, 1 onion minced and 1 bay leaf. Pour vegetable oil into cooker. Turn heat selector to Medium and brown roast on all sides. Remove roast, pour water into cooker (note: I mix in 1 Beef Bouillon to this water). Place roast on rack in cooker. Season roast w/salt and pepper, onions and bay leaf. Close cover securely. Place pressure regulator on vent pipe and cook 45 minutes w/pressure regulator rocking slowly. Let pressure drop of its own accord. Thicken gravy, if desired. This makes a great roast. Be careful removing this from the cooker, because it will be tender and falling apart. My family loves roast prepared this way. Topped w/Thomas Sauce, my son gives it 10 thumbs up.
Great recipe. I am laughing that you ONLY use it for pot roast though.
My mom used a pressure for the following items — and now I do, too. 1) chicken soup — cooks in 25 minutes. 2) split pea soup — same thing. 3) corn on the cob — like 5 minutes (I check the book, because I never remember) and 4) artichokes — also just a couple minutes.
Oh, corn on the cob. Just had that last night. I could do 5 minutes!
Red beets
I don’t have a pressure cooker, but beets and potatoes are what my mom used hers the most for. I don’t remember the time for beets… 10 min. comes to mind, though.
I did dry rubbed ribs in mine and then put them on the grill to finish them up. They were awesome!!!! And so tender!
Try Alton Brown’s pressure cooker chili. This chili is ridiculous. Seriously.
http://www.foodnetwork.com/recipes/alton-brown/pressure-cooker-chili-recipe/index.html
Thanks for the recommendation!
Ok, I use mine for Pot Roast and chicken and gravy. I didn’t know about using it for mashed potatoes… that’s cool.
I mostly do artichokes and cook up my jack o lantern…but I’ve done roasts too.