Pressure cooker recipes / questions

harvestmoon

Thanks - cut the cooking time down by how long?
Avoid getting things too thick etc

BitterAndTwisted

Oh, by about 75% I think. I'm sure you can cook spuds in five minutes after the steam starts building up instead of the usual 20 in a normal pan on the hob. I generally use it to cook pulses and things like lentil soup as I don't eat meat. Cooking cheaper, longer cooking-time meat is most probs where a pressure-cooker should come into its own, I reckon. My Mammy used to use it for mince and stews and all those sorts of delights all the time.

Penelope_Penguin

harvestmoon wrote: »

Hi
Got a pressure cooker last month and the recipe book is the next best thing to useless!

Don't look for recipes, look for instructions on how to adapt recipes, such as how long to reduce cooking times

As this has fallen from the front page of OS, I'll add it to the existing thread to give you more ideas.

seraphina

Also reduce the amount of liquid you add to sauces/stews etc. You don't lose any liquid due to evaporation.

Alan_Vickers

We have used a PC since we were first married a good many years ago. First using a Prestige, then a Tower and currently a Tower and a Prestige. All of these work at 15 psi pressure. We also have a Swan that works at 11.5 psi.

What I have found is that the instruction/recipe manuals for the older models - Presto, Skyline, Prestige and Tower are much better than any of the manuals that I have seen for the lower working pressure models and it may be worth while trying to obtain a manual for one of the older models and follow the recipes that they contain.

However the cooking times required for the lower working pressure models are greater than for the 15 psi models and you will need to bear this in mind if you need to adapt any recipes. For example potatoes cooking at 15 psi require 6 - 7 minutes but this will need to be increased by possibly 20 - 25% depending upon the lower working pressure.

Alan Vickers.

unhappy_shopper

My Indian friend pointed me to the following website for Indian pressure cooker recipes. HTH.

http://www.hawkinscookers.com/recipe_selector.aspx

I am not sure whether this website link has been posted before, but it has lots of interesting recipes and tips for pressure cooking.
The author also has a book about PC.

http://missvickie.com/index.htm

mardatha

I just googled and found loads of pressure cooking recipes . Some good ones for chicken.

sb44

Can I cook 4 chicken thighs in a chicken sauce in a pressure cooker and if so how long do I cook it for and would I need to add any extra liquid?

I have a 500g jar of chicken tonight chicken chasseure sauce.

Ta.

valk_scot

I doubt you'd have enough volume in four chicken thighs plus a jar of sauce plus another jar of water to be able to get the pressure cooker up to pressure without welding the whole mass to the bottom of the pot tbh. Even if you added more water it would take about 20-30 mins...5-10 mins to get it up to pressure, 10 mins to cook, 1min to reduce the pressure and the rest of the time to boil the sauce down to a decent thickness again. By which time you could have put the sauce plus chicken and a tiny drop of water into a normal pot, brought it to the boil and simmered it for 25 minutes which would be enough to cook thighs, especially if you boned them or took the meat off first.

Slinky_Malinky

If I was cooking this in a pressure cooker I would probably cook the chicken at pressure in the minimum amount of water first, let the pressure come down naturally then take off the lid and add the jar of sauce and heat through. You could also take the meat off the bones before adding the sauce if you wished.