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  #31  
Old 09-05-2019, 04:24 PM
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OK, I've been using pressure cookers since college days when a roommate's mother, bless her soul, showed up with all her left over dishes and utensils for our kitchen that included an ancient pressure cooker. It had the rocking weight on top that you adjusted the flame to get to a nice steady rocking back and forth. I used that darn thing through many years with only a new gasket installation required. I'd buy the cheapest cut of beef and make either stew or roast with all the veggies added in or various bean/sausage combos. It works well to make fish and chicken too.

I now own a cooktop Fagor and an Instapot. Pretty much just use the Instapot as it is all pre programmable and, unlike the original pot I got from mama will NOT blow up! My son and daughter love the pot roast I make the best and it is very easy to make. If you want to give it a try here is the recipe:

Chop up 2 med. onions, 6 carrots and 4 cloves of garlic and set aside

Heat 4 tbsp of oil in bottom of pot on medium heat till hot.

Brown the garlic in oil till golden

Take a 2-4 lb Beef Roast rinse, roll in flour and brown in the bottom of the pot

Add the onions and carrots to the pot. If you want potatoes, add any small variety such as Red or Yukon Gold which I prefer. DO NOT chop them.

Add 1/2-3/4 cup beef broth to the pot. The best stuff is organic beef bone broth which is available in most stores. This is really important as it makes a big difference in the flavor of the roast. I also add 2 tbsps. of paprika which my kids love but you don't have to if you don't like that. Another variant is to add a cup of tomatoes if you like a tomato based sauce. Salt and pepper to taste.

Seal the pot and bring to high pressure. Once the pot pressurizes cook at high pressure for 50 minutes adding 5 minutes per half pound over 2 lbs. Once the time has elapses set the pot aside and de-pressurize after 10 minutes.

So basically you can have a full meal in less than an hour and a half all in one pot.
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  #32  
Old 09-09-2019, 11:51 AM
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I have been wary of pressure cookers ever since I was a kid. My dad was cooking with one and all of a sudden the lid blew off and hit the ceiling. No one was hurt but…

Saw this in the news today. See below.
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Last edited by JamesHP; 09-09-2019 at 12:08 PM.
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  #33  
Old 09-09-2019, 02:52 PM
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OUCH!

I don't even know how you'd be able to do that with more modern cookers. Manufacturers added several safety valves to the cooker I have. I think this was possibly mandated by the powers that be after terror attacks used old pressure cookers converted to bombs.
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  #34  
Old 09-09-2019, 06:27 PM
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Smile

I am not a good cook. Occasionally, I cook ribs, boiling them, then broiling them. They are tender. My wife bought me an Instapot, and I cooked ribs in it using the same method. It worked well.

I bought my son and daughter an Instapot for Christmas. They use them for many dishes, not just tough meat.

I have not used the Instapot since I made the ribs. I am not an Instapot expert or a good cook, but it seems that there is a much wider variety of meals cooked in the Instapot than the older stove top pressure cooker that my mother used.

Always remember when shooting a Red Ryder, that you might shoot your eye out. Wear a helmet when using a pressure cooker.
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  #35  
Old 09-10-2019, 03:58 PM
Rem504
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I have an InstaPot and it has been my experience that it is more trouble than it's worth for everyday cooking needs.
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  #36  
Old 10-21-2020, 07:51 PM
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CHUCK ROAST

I made a chuck roast in my electric pressure cooker the other day. It came out awesome. I used a 4 lb roast. I seasoned it with salt , pepper , onion powder . Then I grilled it to sear it on both sides. I put it in the pot with the little rack and put beef stock in to the bottom of rack @ 1/3 cup. On top of the roast I put a big teaspoon of chopped garlic , sliced onion and bay leaves. I cooked for 50 minutes on high pressure. I let it depressurize naturally. I added potatoes , carrots , parsnips , celery and mushrooms. Cooked it for 10 minutes and depressurized it fast by moving the valve to fast mode. It was the best meals I've made it quite awhile.

Here is a couple helpful hints. Some veggies cook sooner then others. Cut the faster cooking veggies larger and they shouldn't be mushy.

Don't use too much liquid. You shouldn't need it.

Brown the meat before and it will be moister and tastier.

I took some of the leftover meat and made beef stew. It was really good as well.
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  #37  
Old 10-29-2020, 08:35 AM
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I use my pressure cooker primarily for goat for a quick cook after I butcher one. Make a mean stew with it...It's tomato based with some chickpeas and liver spread... Mmm-mmm good. Or I'll use it to make a soup/stew out of the bile... Don't knock it till you try it.
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  #38  
Old 10-31-2020, 01:09 PM
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Chicken Chili Verde is one of my favorite pressure cooker recipes. I add 2 cans of navy or cannellini beans to thicken it up and make the recipe stretch a bit farther. This recipe is easy to make and tastes amazing!

https://www.seriouseats.com/recipes/...de-recipe.html
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  #39  
Old 10-31-2020, 01:41 PM
Mike_AK
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I use an InstantPot all the time. I can't imagine being without it I have come to rely on it so much. Easiest way to make spaghetti in the world. Put in the sauce, and equal amount of water, throw in the dried pasta and let it cook for 12 minutes.
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  #40  
Old 10-31-2020, 01:46 PM
Mike_AK
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Quote:
Originally Posted by Rem504 View Post
I have an InstaPot and it has been my experience that it is more trouble than it's worth for everyday cooking needs.
Really? How hard is it to put the lid on and push a button?
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  #41  
Old 10-31-2020, 01:49 PM
Mike_AK
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Throw some boneless, skinless chicken thighs, some chicken stock, some cream of mushroom soup and some store-bought gnocchi in the InstantPot and it makes an easy one-pot meal.
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  #42  
Old 10-31-2020, 02:17 PM
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An electric pressure cooker is also the easiest way to make perfect boiled eggs, soft to hard. Once you get the right time figured out, you can do one to a couple dozen eggs at the same time and always get perfect results. Bonus: eggs cooked under pressure are FAR easier to peel than those boiled on the stove!
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  #43  
Old 10-31-2020, 02:28 PM
Mike_AK
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Originally Posted by WarhammerRex View Post
An electric pressure cooker is also the easiest way to make perfect boiled eggs, soft to hard. Once you get the right time figured out, you can do one to a couple dozen eggs at the same time and always get perfect results. Bonus: eggs cooked under pressure are FAR easier to peel than those boiled on the stove!
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  #44  
Old 11-01-2020, 08:08 AM
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I have a small pressure cooker. It even has a rack in it. Maybe I could take it camping. Use it to cook squirrels.
Coat with flour, brown in oil, then pour off oil and add water. Put squirrel pieces on rack and pressure cook for 30 minutes or so.
Sound like a plan? I would use a propane stove for this.

I usually wrap my squirrels in foil with olive oil and Lawrey's, then bury them in some very slow coals for an hour or so in a dying campfire. You can smell when it's done and boy is it good.
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  #45  
Old 11-01-2020, 08:48 AM
Mike_AK
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I made lentil soup last night in the InstantPot. I diced and sautéed some andouille sausage and when it was browned I added diced carrot and celery and sautéed it some more until the vegetables were about half done, then I added a can of diced tomatoes, one pound of lentils and some chicken stock, put the lid on and cooked it at high temp/high pressure for 15 minutes. On pot easy meal and I've got leftovers for today.
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