(Part 2) Top products from r/PressureCooking

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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.

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Top comments that mention products on r/PressureCooking:

u/clharris71 · 7 pointsr/PressureCooking

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.

u/AmyJacky · 3 pointsr/PressureCooking

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.

u/pooper-dooper · 2 pointsr/PressureCooking

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.

u/deargsi · 1 pointr/PressureCooking

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.

u/farquaad · 2 pointsr/PressureCooking

Yep, steamer basket like these fit in everything and work better than most included steamer baskets.

u/TheBigMost · 2 pointsr/PressureCooking

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

u/mart0n · 1 pointr/PressureCooking

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.

u/frogspa · 1 pointr/PressureCooking

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.

u/Man-alive · 1 pointr/PressureCooking

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.

u/vapeducator · 3 pointsr/PressureCooking

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.

u/SpareiChan · 3 pointsr/PressureCooking

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

u/Kaelosian · 11 pointsr/PressureCooking

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.

u/sharplikeginsu · 2 pointsr/PressureCooking

If you needed to distill a lot, it might be worth investing in a dedicated countertop unit.

u/rslashreddit · 2 pointsr/PressureCooking

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.

u/pl213 · 1 pointr/PressureCooking

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.

u/Tarasco · 1 pointr/PressureCooking

You probably want THESE

You can also Google stainless steel stackers for pressure cookers

u/blueeyetea · 2 pointsr/PressureCooking

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.

u/[deleted] · 2 pointsr/PressureCooking

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:

  1. use chicken stock, beef stock, or vegetable stock instead of plain water.
  2. The meat is usually not submerged. The liquid never really evaporates out of the pot so there is no need to do so.
  3. saute the meat in the spices before cooking. This will add flavor.
  4. Try the following recipe books and resources. They will give you good techniques for cooking different types of meat. This or that or this site. None of them have failed me.
u/luciferprinciple · 5 pointsr/PressureCooking

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.