Does anyone use a pressure cooker and if so to make what?

[NewEraNewMindset]

I have been given a pressure cooker but I have no idea what to do with it! I saw a program where a lady was making a traditional Brazilian meat dish in a pressure cooker and it looked delicious. It seemed like a good idea, now I'm just confused lol.

I couldn't be without mine. Had to buy a new one when I got an induction hob. I make stocks for soup and risotto from chicken bones and veg. I steam my christmas puddings in it. I also use it to make casseroles .It cuts down cooking times, and really tenderises stewing meat. Hope that gives you a few ideas :)

I use mine all the time. Stews cook in no time - it saves us a lot on our gas bill.
I am making goulasch tonight. In the past 2 weeks, I have used it to make beef carbonade, pork strogonov, chicken stock and soup. It is also really useful for pulses.

Thank you.

We have an electric hob, no mains gas, does that make any difference?

Pressure cooker is a big help in my kitchen, it is fast and time saving, it heats food quickly and it also saves energy.

I worry about them exploding, that can't happen, can it?

Also cleaning, how do you clean the steam nosiley bit?

curry, bolognese, chilli, soup, stews can all be done in the pressure cooker

I prefer the pressure cooker to the slow cooker.

I love mine so much that I decided against an induction hob to keep using it! It's great for cooking tender meat dishes fast. I also use it a lot for pulses and soups.

Jewish chicken soup. A job that used to take my mum 4 hours (and stink out the whole house) takes me an hour. Even she's converted. Easiest recipe ever. Pack the pan half full with celery, carrots and chicken carcasses, giblets, necks, feet. Bunch of parsley. Top up to 2/3 with cold water. Bring to pressure then cook for 1 hr. Cool then strain through a muslin.

I use mine nearly every day, it tenderises everything and seem to meld flavours really well, much better than a slow cooker IMO. I cook a whole small chicken in mine in 25 mins, then use the meat in a pie or slice it and serve with gravy made by reducing the lovely stock and blending with some of the veg from the stock. Cuts down on bills, cooking smells and condensation and is excellent if you love hearty homemade food but aren't organised enough for slow cooking.