Anybody have a pressure cooker?

(9 Posts)
Sixisthemagicnumber Fri 21-Oct-16 13:08:42

My grandmother gifted me a pressure cooker earlier this year. I haven't used it yet as I normally use the slow cooker but I was out today and don't have enough time left to do a casserole in the slow cooker. I am thinking about using the pressure cooker. It says in the booklet that it takes 30 minutes to cook a beef bourgignon. Is that right? Only 30 minutes? Can the meat possibly be tender in that time?

mumwhatnothing Fri 21-Oct-16 13:10:10

I use my pressure cooker all the time. I make a lovely kangaroo curry in it or stews. Lovely and tender in less than an hour

Tftpoo Fri 21-Oct-16 13:12:14

30 mins sounds right - I'm doing beef bouginon at the weekend in the pressure cooker and 20-30 mins should do it. I love the pressure cooker, so quick! Enjoy your dinner.

Sixisthemagicnumber Fri 21-Oct-16 13:28:18

Ooh, thanks. Maybe this will be the demise of my slow cooker. Dumb question but does the water go into the bottom of the pressure cooker (underneath the removable pot)?

PolterGoose Fri 21-Oct-16 13:32:40

For a casserole just do what you'd do if you were cooking on the hob, brown stuff etc, use slightly less liquid and maybe use pearl barley, potatoes or lentils for thickening. It's much better than slow cooked stews.

PolterGoose Fri 21-Oct-16 13:33:40

You don't need the trivets etc, just use the pressure cooker like a big cooking pot. The trivets are for cooking veg etc where you don't want them sitting in the water.

haggisaggis Fri 21-Oct-16 13:46:42

Any liquid goes in the main pot. I got an Instant Pot for my birthday (posh pressure cooker thing). I made a great beef goulash in it at the weekend but what you need to be aware of is that although the actual cooking time is only 30 -35 mins it will take 15 - 20 mins to get up to pressure then a bit more for pressure to release after cooking. So if I do the goulash in the oven it will take 2.5 hours. Total time in the Instant Pot 1 hour (meat really, really tender) - this is from hitting the button to start right until releasing pressure at end. Another thing is that though it is important to have liquid in so it will pressurise, liquid is not evaporated at all and additional liquid will be released form any veg you put in. I had mushrooms and peppers in with my meat and although I put in very little additional liquid (already had 2 tins chopped tomatoes) the final stew was quite watery. Next time I'll reduce the liquid some more and also boil it off afterwards.

PolterGoose Fri 21-Oct-16 13:49:18

With a stove top pressure cooker for a stew you'd bring it to the boil before putting the lid on and reaching pressure so it shouldn't take that long. Also let the pressure drop naturally otherwise meat will toughen.

Sixisthemagicnumber Fri 21-Oct-16 13:52:40

It's an electric pressure King pro. I think I have managed to figure it out and put water in it for a cleaning cycle before I cook in it (it says to do this in the instruction booklet). I think I am going to need lots of luck as this seems much more technical than the slow cooker.

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