whirlcool
Well-known member
The way pressure cookers are designed is that the pressure inside actually holds the lid in place tighter. Unless you tried with all your strength, you couldn't remove the lid of a pressure cooker that's under pressure.
We don't use ours an awful lot, maybe 6 or 7 times per year. But the food that you make in it comes out sooooo goood. Our favorite is either pot roast of corned beef. It is falling apart good after only 45 minutes.
Remember, to get the best flavor and appearance from pressure cooked meats is to brown (or sear) the meat really good before adding the water and pressurizing the cooker.
Here is my favorite Pot Roast Recipe:
1 - 3 or 4 Lb Pot Roast
3 Garlic Cloves
1 tsp salt
1/2 tsp black pepper
1/2 tsp Oregano
1/2 tsp Basil
1/2 White Onion, sliced into rings
1/4 Cup Vegetable Oil
Russet Potatoes to serve all
Carrots to serve all
Pour vegetable oil into cooker and turn up to high heat. Immediately add garlic
and a few of the onion rings. When oil is hot, put roast in, reduce heat to medium, add the spices to the roast and sear all sides of the roast until nicely browned.
When done browning, place roast in cooking position. Then put the remainder of the onion rings on top of the roast. Then add enough water to just cover the roast.
Cover the cooker and pressurize on high heat. When the thing on top starts jiggling reduce heat until the thing jiggles about once every 30 seconds. Cook this way for about 40 minutes.
Now depressurize by running cold water on the pressure cooker. Add your potatoes
and carrots and cover and repressurize. Cook for about 10 more minutes. Then turn off heat and let the cooker depressurize on it's own (about 10 minutes). Dinner is ready!
Sometimes we'll do the carrots separately in the microwave and put a brown sugar glaze on them. That goes very well with this dish.
Let me also say that if you come in the house on a cold, snowy day and smell this cooking your appetite will definitely go wild!
We don't use ours an awful lot, maybe 6 or 7 times per year. But the food that you make in it comes out sooooo goood. Our favorite is either pot roast of corned beef. It is falling apart good after only 45 minutes.
Remember, to get the best flavor and appearance from pressure cooked meats is to brown (or sear) the meat really good before adding the water and pressurizing the cooker.
Here is my favorite Pot Roast Recipe:
1 - 3 or 4 Lb Pot Roast
3 Garlic Cloves
1 tsp salt
1/2 tsp black pepper
1/2 tsp Oregano
1/2 tsp Basil
1/2 White Onion, sliced into rings
1/4 Cup Vegetable Oil
Russet Potatoes to serve all
Carrots to serve all
Pour vegetable oil into cooker and turn up to high heat. Immediately add garlic
and a few of the onion rings. When oil is hot, put roast in, reduce heat to medium, add the spices to the roast and sear all sides of the roast until nicely browned.
When done browning, place roast in cooking position. Then put the remainder of the onion rings on top of the roast. Then add enough water to just cover the roast.
Cover the cooker and pressurize on high heat. When the thing on top starts jiggling reduce heat until the thing jiggles about once every 30 seconds. Cook this way for about 40 minutes.
Now depressurize by running cold water on the pressure cooker. Add your potatoes
and carrots and cover and repressurize. Cook for about 10 more minutes. Then turn off heat and let the cooker depressurize on it's own (about 10 minutes). Dinner is ready!
Sometimes we'll do the carrots separately in the microwave and put a brown sugar glaze on them. That goes very well with this dish.
Let me also say that if you come in the house on a cold, snowy day and smell this cooking your appetite will definitely go wild!