Cooking with a Pressure cooker

[abbazaba]

We use an instapot to cook chicken straight out of the chest freezer almost every week. Frozen chicken to juicy pulled chicken in about 1/2 hour total.

[Doc Dan]

We use an instapot to cook chicken straight out of the chest freezer almost every week. Frozen chicken to juicy pulled chicken in about 1/2 hour total.

I haven't tried cooking frozen in my pressure cooker, yet. I guess I am old fashioned still, even with all of my gadgets. Seems like a real no hassle way to cook, though.

[Doc Dan]

Tonight I cooked something I have never cooked. I cooked some fresh beet root, which I love. I usually buy canned, or get it from a restaurant. My wife was going to try and steam them in a Rube Goldberg contraption she rigged. I got out the pressure cooker and in no time, they were done to perfection. The skins just sort of slipped off as I was trying to remove them. Perfect.

[Bloke]

the pressure cooker

[Doc Dan]

the pressure cooker

Hahaha! I have seen that happen in real life with those old pressure cookers that are set on the stove top. I was terrified of this new contraption, but it has appropriate safety (as long as I do not do something stupid like trying to open it under pressure). It even has a manual pressure release valve I can use to get the pressure down quickly if needed.

[OrangeShoes]

I've read that pressure cooker can cook breads and cookies? Did anyone of you tried?

[Doc Dan]

I've read that pressure cooker can cook breads and cookies? Did anyone of you tried?

My Philips will bake cakes, that I know. I don't know about bread. I need to look into that. I have a bread maker, though. It has a bake setting so I don't see why it wouldn't bake bread.

[Doc Dan]

Well, this week I cooked rice. The pressure cooker does better than the rice cooker for that.

I also cooked spaghetti sauce with black and green olives. Fantastic. I turned it on but left the top open a bit, kind of at the side, and browned the meat in a little olive oil (mostly for flavor), black pepper, and salt. When it was done, I added my tomatoes, tomato paste, spices, and etc. and locked the lid in place and let it heat up and pressurize. It only took a few minutes to make sauce that tasted like I had cooked it all day.