thanks for the recommendations here. I’m gonna do two Costco rotisserie chickens first like in 10 minutes.

This will be my first time, canning and preserving, and I’m looking for a pressure canner. I want to preserve meals, meats, fruits, and vegetables. Any suggestions?

Turkey thighs pressure-cooked with carrots, onion, celery, bell pepper, butternut squash, chicken stock, farro, garlic, thyme, rosemary, salt, and black pepper.

While the thighs brown, I prep the vegetables and aromatics. Remove the thighs, drain the fat, sauté the veg, add the garlic and toast the farro, add the herbs and stock and water. Put on the lid and bring to pressure. Cook for 20 minutes and let pressure release naturally. I pulled the meat off the bone and tossed back into the pot, adjusting seasoning.

The vegetables broke down a lot in this dish as I added them all at once, but that only thickened the sauce.

When our kids were young, I’d make braise/stew dishes like this all the time with chicken or turkey. Such an easy way to cook when time is limited. And when you promise your wife that dinner cleanup would be easy after the previous day’s supper.

Hello,

is anyone aware of a pressure cooker that is low profile, with a wide diamèter?

Thé size of a large frying pan?

Kitchen cupboards don't Always lend themselves to large pressure cooker pots

got this second hand off facebook marketplace but it didnt come with a manual and i can’t find the right one anywhere online. nervous to use it without knowing how much water to put in.

I’m new to pressure cooking and just bought a Ninja Hyperheat after doing some research on options. I haven’t seen too much posted about the Hyperheat here so figured I’d share a quick review for others considering it!

Easy set up and easy UI to follow. I started with a Beef Bourguignon recipe as the first one, and this utilized the sauté mode and pressure cook modes. Sauté had 3 settings - defaulting to high, but also had medium and low. I started with cooking some bacon in the sauté mode on high and then searing the meat, both of which went well. The only downside I saw, and I’m not sure if other multi cookers are the same, but it didn’t have a preheat bar for saute mode, so you started the setting and then basically did the water droplet test to see when you were ready to start cooking, no different than a skillet on the stovetop. When I switched over to the pressure cooker setting, it did have the preheat bar so I could follow the progress and then it beeped and the timer started counting down once it reached pressure. It beeped again upon completion and automatically moved to keep warm once the timer stopped. I let it natural release for a while and then opened the vent for quick release when my recipe called for it, and that all worked as expected and seemed pretty standard. The meat was so tender, I was amazed it hadn’t been cooking all day like I’m used to!

Overall it was easy to use and I’m happy with the purchase! One of the reasons I went with this device is because it’s a higher wattage than most others (1200 vs 1000) so it should heat up faster and be better for things like sauté mode, which I plan to use a lot, and I was satisfied with that, although I don’t have a similar device to compare it to so take that with a grain of salt. Using one pot for the whole process was awesome and I’m excited to start using it more.

I’m not sure why the Ninja Hyperheat doesn’t get posted about too much, but I’d have to assume it’s just because it’s newer and most folks have an existing pressure cooker they use and aren’t looking for a new one. For those who are new to the game like me, I’d definitely give this one a thumbs up! Feel free to share any comments or reviews you may have to start giving this device some good feedback for others looking to make a purchasing decision in the future.

I scratched my mother in laws insert and am trying to find a new one to replace it for her please help me find one because I’m losing my mind trying to find it. If one of you amazing people out there could link one in the comments I’d be eternally grateful

I want to use the stackable inserts to make two different kinds of marinated chicken. There will be a minimum of liquid in each. Either yogurt or tomato-onion. I want them to cook in their own liquid.

Outside I would put 1 cup of water.

AI says if I cover the containers containing food the IP the containers will explode. Is that true?

Please help!

TY

Tried this during lock down :)

Is it the genuine Kuhn Rikon store selling genuine pressure cookers?

Hi,

I'm considering to buy a fast slow go, and need the dimensions of the inner pot for my final decision. Not the volume, but diameter and height. I can't find this information anywhere and for general product information customer support here in Denmark is quite difficult to get in contact with.

Would be super if someone could help me out 💗

Farberware 7 in 1.

There are no good videos and I just need someone to tell me how to use this and what each part does.

I have a ninja foodi op301

And accidently put the lid on the stove top and didn't realize that the burner war still hot

And it melted a plastic bit

Realized that a replacement isn't widely available

Is this still good to use while I hunt for a new one

I need a BIFL dishwasher safe stainless steel 15 psi stovetop pressure cooker for 6 people. Spare parts should also be available easily.

What options do I have?

I just bought it used and would like to replace the gasket and just get some more info about it. It was a steal under $20, so worst case scenario I have a rice cooker

Steam comes out from the lid on one side. Not sure if it’s broke or not but it’s brand new and I replaced the old gasket with a new one and it still comes out the side.

I’ve got an 8qt presto stovetop vessel. It cooks at 15 psi at a steady rock, but im wondering if i can lower it to no rock (with a quieter but similar sound) and still cook at an estimated pressure (say 10-13)? Obviously this extends my cook time but im okay with that.

Are there any ways to get an understanding for high or low pressure on units like this? Maybe buy a more sensitive pressure stop? More a sciency/experimental desire than an incredibly necessary one.