Pressure cooker -- anyone have one and actually use it?

[Anonymous]

Thinking about getting a pressure cooker, seems like it's a good fast way to make dinner. Does anyone have one and actually use it? We use our slow cooker regularly, 2-4 times a month and it seems like a pressure cooker would take the place of the slowness. Any thoughts or ideas? Thanks.

[Anonymous]

Yes I have 4 . No Indian cook is without one. I use it for daals, curries, beans, baby food. Don't eat or cook meat but I imagine it would be useful for that as well. All of mine are from India but I've heard the ones hear are slightly different. There's not a whistle per se but maybe an indicator once foods are done on the ones here? Not sure.

[Anonymous]

I have 2 and I've been using them for 25 years. I cook beans in them. Sometimes I use both at the same time so I can cook 2 recipes of my favorite black bean soup at once. I also cook pinto beans, lentils and split peas in them. I have never cooked meat in them, but my mom used to cook meat in a pressure cooker when I was growing up.

[Anonymous]

I use it for artichokes. I use it for beans when i'm in a hurry, but mostly only ONLY for artichokes. It's the only way to cook an artichoke. I love artichokes so much, but only when they are cooked in a pressure cooker, so for me it was worth it to by a pressure cooker to cook only artichokes. And occasionally beans. Once you have a pressure cooker-cooked (pressure cooked?) artichoke, you will know that it's the only way to cook them, and you will not accept them any other way. And if you love artichokes as much as I do, you will have to invest in a pressure cooker to cook them. Because I only cook artichokes in it, I got a cheap one ($25?) and it's been fine. I use it a few times/year. For artichokes. Would you like to know how to select a good artichoke in the store? I could tell you. But only if you want to know.

[Anonymous]

Anonymous wrote:Yes I have 4 . No Indian cook is without one. I use it for daals, curries, beans, baby food. Don't eat or cook meat but I imagine it would be useful for that as well. All of mine are from India but I've heard the ones hear are slightly different. There's not a whistle per se but maybe an indicator once foods are done on the ones here? Not sure.

YUP, I'm an American, but love Indian food and use it for my curries. Never have tried dal in the PC.

Mine does whistle.

[Anonymous]

Yes - at least a few times a week - daal, beans, potatoes. No meat.

[Anonymous]

Brown rice also.

How long do you cook your artichokes? Also do you set them in the steamer on the rack?

[Anonymous]

Miss Vickie's online has lots of cooking times.

[Anonymous]

It's artichoke season! You gotta buy them firm - if they're loose they're old. Wash well and try to get a little water inside the leaves. Cut off the stem and leave about 1/2 inch - make it a flat cut so it will stand up. Put them on the rack w/ about 1/2 inch water. I cram in 2 or 3 so they're holding each other up off the water a bit. Cook on hi til I can hear the water is almost gone - about 15 mins for avg sized chokes. Bring down pressure fast under cold water, open lid and check. If they're not done, just add a little more water and cook some more.

[Anonymous]

Another Indian here, I have 2 with whistles. I agree, no Indian can cook on a regular basis without one. Both are from India. I cook daal, beans, rice, vegetables and meat. So, I pretty much use it everyday.

[Anonymous]

Pressure cooker user here. You all cook rice in these? I think I remember specifically the instructions saying NOT to cook rice in them...something about all the excess starch.

What is your method for rice? Doesn't the rice turn out horribly soft? Does it turn out soft and fluffy like in the rice cooker or better yet oven rice?

[Anonymous]

"Miss Vickie's online has lots of cooking times. "

Great name for a rock band!

[Anonymous]

I use mine for beans and quinoa. Even though quinoa is already quick in a normal pot, I find the texture is SO much better in the pressure cooker - fluffy and not sticky or wet.

[Anonymous]

Anonymous wrote:I use mine for beans and quinoa. Even though quinoa is already quick in a normal pot, I find the texture is SO much better in the pressure cooker - fluffy and not sticky or wet.

Could you share your quinoa method? I find cooking it in a pot leaves it wet too.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I use mine for beans and quinoa. Even though quinoa is already quick in a normal pot, I find the texture is SO much better in the pressure cooker - fluffy and not sticky or wet.

Could you share your quinoa method? I find cooking it in a pot leaves it wet too.

I just follow the recipe that came with my pressure cooker (an electric one from Cuisinart). It calls for 1.5 cups quinoa and 2.25 cups water. I also add a teaspoon of olive oil to reduce foaming. 2 minutes at high pressure (the machine counts from when it hits the right pressure, so the 2 min does not include the heat-up phase), then let the pressure come down naturally for at least 10 minutes before opening. I rinse the quinoa first.
1.5 cups of dry quinoa makes a ton prepared, but I freeze the extra and find that it defrosts well.