(Part 2) Top products from r/PressureCooking
We found 30 product mentions on r/PressureCooking. We ranked the 146 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
21. Great Vegetarian Cooking Under Pressure
Sentiment score: 0
Number of reviews: 2
William Morrow Company
22. T-fal Pressure Cooker, Stainless Steel Cookware, Dishwasher Safe, 15-PSI Settings, 6.3-Quart, Silver, Model P25107
Sentiment score: 1
Number of reviews: 2
COOKS UP TO 70% FASTER - reduces cooking time while retaining valuable nutrients and flavor (compared to standard cooking methods).TWO PRESSURE SETTINGS - choose between 10 and 15 PSI to cook various types of meals.DURABLE STAINLESS STEEL CONSTRUCTION - ensures optimal cooking and long-lasting perfo...
23. ekovana Stackable Steamer Insert Pans with sling - compatible with 6qt Instant Pot - Pressure Cooker Accessories for Pot in Pot, Baking, Lasagna pan
Sentiment score: 1
Number of reviews: 2
VERSATILE - 2 tier stackable pans allowing for variety of foods to be cooked simultaneously. Great for steaming vegetables, meat or fish. Doubles as a dessert pan to make cheesecakes or use as a lasagna pan. Useful for pot-in-pot cooking. Perfect for reheating food without sacrificing taste and text...
24. Great Food Fast : Bob Warden's Ultimate Pressure Cooker Recipes
Sentiment score: 0
Number of reviews: 2
Great Food Fast Bob Warden s Ultimate Pressure Cooker Recipes
25. Kuhn Rikon Duromatic Stainless-Steel Saucepan Pressure Cooker - 7.4-Qt
Sentiment score: 1
Number of reviews: 2
7-3/8-quart saucepan-style pressure cooker made of 18/10 stainless steel; holds up to 4 pint or 3 quart jars for canningSolid thermal aluminum sandwich in bottom for even browning and rapid heat absorptionFive over-pressure safety systems; automatic locking system; spring-loaded precision valveSaves...
26. All American 921 Canner Pressure Cooker, 21.5 qt, Silver
Sentiment score: -1
Number of reviews: 2
The All American 21-1/2-quart pressure cooker and canner holds approximately 19 standard regular mouth pint jars or 7 standard regular mouth quart jars; The perfect Canner for all your canning needs!Made of durable, hand-cast aluminum with an attractive, easy to clean satin finish; Easy on-off cover...
27. Midea MY-SS6062 Power 8-in-1 Multi-Functional Programmable Pressure Cooker, 6Qt/1000W Stainless Steel
Sentiment score: 1
Number of reviews: 2
This pressure cooker MY-SS6062 can be used in two modes: with the lid firmly closed or with the lid open: it can be used as the hot pot or you can choose "saute" menu to brown or fry food.14 menu choices which meet your daily requirements are provided for you.It can be used in steaming, boiling, ste...
28. Prestige Smart Plus 6L stainless steel pressure cooker
Sentiment score: 1
Number of reviews: 1
29. Megahome Countertop Water Distiller, White, Glass Collection
Sentiment score: 0
Number of reviews: 1
YOUR SAFETY COMES FIRST: This Megahome distiller is UL (Underwriters Laboratory) approved. UL is the trusted independent global safety science company for US products, and determines product compliance with stringent safety standards. PLEASE NOTE: For fire safety, many home insurance policies requir...
30. All American 925 Canner Pressure Cooker, 25 qt, Silver
Sentiment score: 1
Number of reviews: 1
The All American 25-quart pressure cooker and canner holds 19 pint jars or 7 quart jars; The perfect Canner for all your canning needs!Made of durable, hand-cast aluminum with an attractive, easy to clean satin finish; Easy on-off cover; Positive action clamping wing nuts permit easy opening and clo...
31. Bayou Classic High Pressure Cooker, 14" wide, 10 psi SP10 Cooker,Black,18″ x 18″ x 13″. Weight: 13.8lbs.
Sentiment score: 0
Number of reviews: 1
High-pressure outdoor propane cooker1-piece welded steel frame, 14-inch diameter cooking surface, wide-set legs for stability.The flame on this high pressure propane burner is adjustable, therefore you can obtain a roaring flame or turn the flame down small enough simmer a cup of coffee
32. Better Than Bouillon Ham Base, 8 Ounce
Sentiment score: 0
Number of reviews: 1
BLENDABLE BASES - Easily spoon right out of the jarFLAVOR THE WAY YOU LIKE IT - Add as much, or as little, flavor as you desirePERFECT PAIR - Try it in marinades, glazes, soups, and on vegetablesBIG FLAVOR - Add a cooked-all-day taste in half the timeRICH AND ROBUST - Made with seasoned ham
34. Vegan Pressure Cooking: Delicious Beans, Grains and One-Pot Meals in Minutes
Sentiment score: 0
Number of reviews: 1
Vegan Pressure Cooking Delicious Beans Grains and One Pot Meals in Minutes
35. Fagor Splendid 6 Quart 15-PSI Pressure Cooker and Canner, Polished Stainless Steel - 918060607
Sentiment score: 0
Number of reviews: 1
Fagor is the leading pressure cooker brand in the United States and it has been present on the market for 25 years.Most eco-friendly and energy efficient way of cooking: reduces cooking time by up to 70% and fast cooking translates to less energy consumption.Advanced safety features prevent excessiv...
36. Miss Vickie's Big Book of Pressure Cooker Recipes
Sentiment score: 0
Number of reviews: 1
Houghton Mifflin Harcourt
37. WMF Perfect Plus pressure cooker 6.5L
Sentiment score: 1
Number of reviews: 1
WMF
38. Hawkins B30 Pressure cooker, 5 Liter, Silver
Sentiment score: 1
Number of reviews: 1
Induction compatible and works on gasBase stays flat, does not bugle or separateCooks tasty food, can also be used for fryingThe body and lid are 100 percent stainless steel. To ensure uniform heating, the bottom has a core of 4.06 mm Thick aluminum sandwiched between two sheets of stainless steel.C...
39. Goldsource 1000W Step Up & Step Down Voltage Transformer Converter, STU-1000 Heavy Duty Continuous AC 110-120V to 220-240V Converter with US Standard & Universal Outlets and DC 5V USB Port, 1000 Watt
Sentiment score: 0
Number of reviews: 1
VOLTAGE CONVERSION: This CE Certified 1000W step-up and step-down AC voltage transformer offers a safe, cost-effective and easy solution to convert from USA 110-120V up to EU/Asia 220-240V or from 220-240V down to 110-120V at 50Hz or 60 Hz for both home use and commercial applications (DO NOT USE FO...
Seconding the "pot in pot" (aka PIP) method. You can do rice at the same time or other veggies as well. Obviously it is affected by the cooking times for the other dishes. You can search around online and find a lot of people who stack oven safe containers with different foods in the Instant Pot and cook a meal at once. I have done some of the recipes from Jill Selkowitz at This Old Gal and have seen others. I have [these] (https://www.amazon.com/ekovana-Stackable-Stainless-Pressure-Steamer/dp/B01M130JJL) metal tiffin pans that I use for this purpose also. You don't need to buy special pans, though. Anything that is oven safe and will fit below the 'max fill' line and allow you to put the trivet and some water in the bottom of the pot. I have cooked rice this way several times. I also freeze cooked rice and reheat from frozen with a little water in the microwave. You can reheat in the pot, too, if you don't have a microwave.
Yes, Instant Pot is manufactured in Midea's factory as well as most of the other brands, but they are not the same company (Instant Pot is owned by Double Insight Inc).
Midea is a very big brand in China and this pressure cooker does looks very good compared to the Instant Pot: https://www.amazon.com/MY-SS6062-Multi-Functional-Programmable-Pressure-Stainless/dp/B01GH0TLHY/ref=sr_1_5?ie=UTF8&qid=1467951809&sr=8-5&keywords=midea
Not sure how it is tho. Will have to get my hands on them :P
I have heard some good things for this pressure cooker: https://www.amazon.com/My-cs6002w-Multi-Functional-Programmable-Pressure-Stainless/dp/B00Z5ATNLM/ref=sr_1_1?ie=UTF8&qid=1467951938&sr=8-1&keywords=midea
Not sure how much truth is in this. A manufacturer friend told me the materials and circuit board used to make this model are not as good as the higher end models.
You can usually tell if they're going to be quiet by the absence of a "jiggler" on top - although not a perfect gauge, it works pretty well.
Here's a T-Fal and a Presto that are inexpensive and highly rated.
As always, I have to throw in a recommendation for Hawkins - although their best value is in their hard anodized cookers like this one. The Futura line lets out a fairly constant quiet hiss when the flame is appropriately set. Their more traditional ones (appear like jigglers) don't jiggle, but give a periodic concentrated burst of steam. That's because these are "modified 1st gen" technology. But, I am a fan of the simple lid locking mechanism.
I made Tortellini and Meatball Soup from Great Foods Fast, with spinach in place of kale (I'm not partial to kale). Old hat to most of you on this sub, I'm quite sure. But I am not much of a cook in the normal way of things, and it was absolutely delightful to make something so flavorful and fresh, that came out right on the first try! I'm looking forward to expanding my repertoire.
Yep, steamer basket like these fit in everything and work better than most included steamer baskets.
Glad you enjoyed it. You might want to look into picking up a copy of the cookbook that it comes from, Great Vegetarian Cooking Under Pressure
I have an All American (https://www.amazon.com/gp/aw/d/B0002808YS/ref=mp_s_a_1_20?ie=UTF8&qid=1511223223&sr=8-20&pi=AC_SX236_SY340_QL65&keywords=pressure%2Bcooker&dpPl=1&dpID=41rHEAS8sPL&ref=plSrch&th=1&psc=1) and I LOVE it. They make them in several different sizes if you'd prefer smaller or larger.
5L stainless steel. I love it!
http://www.amazon.com/gp/product/B000GT5FKK/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
Thanks. I actually went for the WMF Perfect Plus in the end, despite spending most of my time looking at the Kuhn Rokins. This one in fact -- $140, 6 quarts.
Of course, it will arrive when I'm in the US(!), but that's not a problem for me.
The best brand I'm aware of is Kuhn Rikon.
Considering they're made in Switzerland, it's bizarre they're cheaper in the US (£178.39 against $159.96, though it is on offer in the US)
https://www.amazon.co.uk/Kuhn-Rikon-Duromatic-Stainless-Steel-Saucepan/dp/B00004R8ZF/
https://www.amazon.com/Kuhn-Rikon-Duromatic-Stainless-Steel-Saucepan/dp/B00004R8ZF
However, how will you get it back? Airport security might not like a pressure cooker, plus you might end up paying duty.
I can't speak about the one you are linking to, but I recently bought this one:
https://www.amazon.co.uk/gp/aw/d/B0001GRI76/ref=mp_s_a_1_9?ie=UTF8&qid=1474887745&sr=8-9&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Pressure+cooker#immersive-view_1474887780422
It's not quite as big, but we feed 4-6 people frequently with it.
I really like it, can't think of any down sides to it.
Split pea soup is a dangerous recipe for pressure cookers and should only be attempted by someone who has a lot of experience knowing how to look for signs of trouble due to clogging of the pressure valves from excessive foaming.
All the people here who say the problem is due to overfilling, well, they're wrong. Split pea soup can foam up and clog the vent EVEN THOUGH IT IS WELL BELOW THE MAX FILL LINES. In fact, split pea soup can foam up even when there's only one inch of soup in the pot. The issue isn't merely how much soup that's in the pot, nor how much space is left to allow for some foaming: the most important issue is controlling the foaming itself, which involves the thickness of the soup as the starches absorb the liquid, how much fat and oil is in the soup (since they tend to help reduce foaming), and taking care to AVOID RAPID BOILING of the soup at any time during the pressure cooking process, ESPECIALLY THE DEPRESSURIZATION.
Split pea soup recipes must be drastically altered in order to avoid foaming and to take advantage of pressure cooking.
When using ham hocks, they should be pressure cooked separately before adding any other ingredients. They should be cooked in water or stock for about 20 minutes at full 15psi, or 25 minutes in an InstantPot or other medium pressure cooker. For split pea soup, I highly recommend using a high quality ham base for the cooking liquid, which you can find at restaurant supply stores, at some Walmarts, or on Amazon. Look for the Better than Buillion or similar that has a lot more ham flavor than salt.
After cooking the ham hocks you should strain the liquid to separate the meat and bones, then use a fork to strip the bone of the meat, then dice the meat so that there are no long-stringy pieces. You can then add the meat back to the stock to proceed with the pea soup.
One ingredient you were missing was celery. Celery is the most important flavor of split pea soup, just like how cumin is the most important flavor of chili. However, celery, onion, and carrots cook very quickly under pressure and will turn to mush. That's ok for building up the flavor of the soup, since these are "sacrificial" vegetables that give up their flavor and help to thicken the soup. But the soup will be much better if you reserve part of these vegetable to add only after pressure cooking so that they will retain their flavor, color, and texture so that you can have a more complex and interesting result than pea soup mush. These vegetables will cook relatively quickly without pressure, and it's much safer to cook them without pressure due to the danger of foaming when depressurizing and repressurizing to cook them. It is possible to cook them under pressure if you're very careful, but you don't really save time since doing a natural release takes the same amount of cooking time for them. Barley is also a good grain to add to pea soup if you want a more chunky country texture.
For the pea soup itself, add the split peas to the ham stock along with the sacrificial veggies. Since you like bacon, add it at this time too, but I suggest reserving some bacon bits to add with shredded cheese, green onion and sour cream to add to the bowl on top just before serving.
To pressure cook the split peas, I highly recommend using a stovetop pressure cooker instead of an electric one because you can control the temperature and steam release much better when you know what you're doing. You should minimize the steam that is being released under pressure. You should use very low heat. You should use a larger pressure cooker than normally necessary so that you can maintain a much larger amount of space for foaming above the liquid level. Only use a natural release - meaning just let it sit there and cool off until the pressure goes back to normal. There should not be a lot of steam being released while it's depressurizing. If a lot of steam is being released, then the soup inside is very likely boiling rapidly, which is the cause of the foaming that you want to prevent.
Note that split pea soup will continue to thicken as it cools down. Don't be surprised if the pea soup thickens so much in the fridge that it becomes a solid block of pea soup. It gets more smooth and creamy if you let it fully cool, leave it in the fridge, and then reheat it later by using water or milk to thin it out enough to stir at low heat.
After cooking split pea soup, you need to quickly and carefully clean the pressure cooker lid or the starches and food will solidify like glue inside the valves, which is very dangerous for the next time you use it if you don't do a thorough cleaning.
Aluminum will not work with induction cooktops unless it says it does (some clad alu pans have steel plate in base.)
EDIT, If you are worried about cooktop I use a propane burner for frying/boils that is 50k btu and can say it would work perfect. keep an eye out they can be cheap in off season.
https://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1517755150&sr=1-1&keywords=propane+boil
I only have one pressure cooker but I've had it for over 15 years so I highly recommend it. This Fagor Splendor is basically the exact same design but slightly updated in looks. Seems well reviewed.
If you needed to distill a lot, it might be worth investing in a dedicated countertop unit.
got a few facebook groups on this topic if you're into it I can send you links or add you.
check out "New Fast Food" by Jill Nussinow
I preordered it from her last year. I think she just came out with a new book too.
here's her blog "the veggie queen"
http://www.theveggiequeen.com/2013/10/31/new-fast-food-recipes-work-instant-pot-electric-pressure-cookers/
Also I think JL Fields "Vegan Pressure Cooking" is a great cookbook.
http://www.amazon.com/Vegan-Pressure-Cooking-Delicious-One-Pot/dp/1592336442
the kindle version is on sale for 2.99. it's a no brainer.
If you're going to spend that kind of money, there's also the All American 921. Greater capacity and it can also be used to pressure can.
Will this be what I need? https://www.amazon.com/Goldsource-STU-500-Voltage-Converter-Transformer/dp/B07PFLSNXL/ref=sr_1_14?s=electronics&ie=UTF8&qid=1496634862&sr=1-14&keywords=POWER%2BCONVERTER&th=1
Midea.
https://www.amazon.com/Midea-MY-SS6062-Multi-Functional-Programmable-Stainless/dp/B01GH0TLHY?keywords=Midea&qid=1537662696&sr=8-1&ref=mp\_s\_a\_1\_1
I found this on amazon.co.uk, but I don't know much about the author:
http://www.amazon.co.uk/The-Pressure-Cooker-Recipe-Book/dp/0670073180
Actually, I bought it locally and gave the local kitchen supply place a little business, but here's a link to the same item.
http://www.amazon.com/Kuhn-Rikon-3344-7-4-Quart-Stainless-Steel/dp/B00004R8ZF/ref=sr_1_4?ie=UTF8&qid=1348508693&sr=8-4&keywords=kuhn+pressure+cooker
http://www.amazon.com/Miss-Vickies-Pressure-Cooker-Recipes/dp/0764597264/ref=sr_1_1?ie=UTF8&qid=1368163058&sr=8-1&keywords=mrs.+vickies+pressure
This is a better pressure cooker. It has a high pressure setting as well versus the clipso and it's the same price. It's a no brainer.
https://www.amazon.com/gp/aw/d/B00EXLOW38/ref=mp_s_a_1_2?ie=UTF8&qid=1468273446&sr=8-2&pi=SX200_QL40&keywords=T+fal+pressure+cooker&dpPl=1&dpID=41ece%2B140kL&ref=plSrch
You probably want THESE
You can also Google stainless steel stackers for pressure cookers
Yes, it's my favourite. I use the casserole method of cooking brown rice from this book.
Essentially, put two cups of water in the bottom of the pressure cooker. In a pyrex bowl (or other bowl that can withstand the pressure) mix the rice and water as recommended in the recipe, place on a trivet in the PC. Cook at high pressure for 25 minutes. Turn off the heat, and let the pressure come down naturally.
One of the main points of using a pressure cooker is that it makes the food tastier and infuses the food with the spices that were added. It locks in the flavor. Try the following:
Dont listen to these guys. You have an absolutely sick pressure cooker. These are highly sought after, specifically because they are so well manufactured and will last many lifetimes. You'll need to replace the gauge though. Get a nice geared pressure gauge, shouldn't run more than $20.
Amazon still sells this exact product. Seriously, please dont throw it away. Use it. Its an absolutely beautiful tool.
Here is the gauge: http://www.amazon.com/All-American-pressure-cooker-guage/dp/B000S8I0YW/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1421020100&sr=1-7
Here is the slightly bigger version of the PC you have:
http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1421020100&sr=1-1
I monitor this subreddit, every time someone posts a picture of an all american people discourage them from using it. Such a shame. Sell it to me, ill use it.