OK All you Electric pressure cooker owners
 

What are you cooking in them? I'm planning my Thanksgiving dinner around what can be cooked in my pressure cooker. So far, I've made lemon cheesecake and pumpkin cheesecake, cranberry sauce, steamed carrot pudding cake (didn't really care for the ingredients, but turned out nicely). Gonna make dressing too. Today I also made chicken soup. Pork chops are out of this world delicious. Make my own chicken and beef broth. The list just goes on and on.....

I just use mine for canning tomatoes. It's the 22 quart size.

I meant to add electric pressure cookers, Opps

Have old school "on top of stove" - makes fantastic dried beans for ham/bean soup. Broth is thicker and so delicious. Pork shoulder or pork butt for pulled pork. Chicken for chicken soup or hot dishes. Cheap cuts of beef get fork tender. I will be ordering 2 new school "electric" InstaPots for the girls. I've asked them and they're anticipating cooking with them.

I do green beans with bacon, potatoes and onions and also stuffed peppers in mine. Have been known to stew chicken for soup as well.

I make my sauces and chili in my electric pressure cooker. I haven't tried any desserts in mine yet. The cheesecake sounds yummy.

I never remember to pull out the pressure cooker. I don't know why because I think a lot can be done with it. My husband really loved the short ribs we would cook in it. Will have to get reacquainted!

I've made quite a few things in mine after getting it last year. If you can send an email address, I can print some out for you. Saves so much time.

My mother-in-law used to make her Thanksgiving turkey in a pressure cooker. She would brown it in the oven in a pan of dressing after taking it out of the pressure cooker. It was the most moist turkey I have ever tasted.

I put a pork roast and a beef roast into a roaster with a tight fitting cover. (I've made 10 pounds of meat this way.)
Pour over that some Cream of Mushroom Soup, from one half can to two cans, depending on how much meat you have. Sprinkle well with Onion Soup Mix. Cover with heavy duty foil, tucking the foil tightly around the meat. Cook at 250º for 12 hours.

Yes, put it into the oven before you go to bed or very early in the morning. You have the best ready-made gravy you ever tasted. And the meat is delicious, too.

Oops! I got this on the wrong post, but you can read it anyway.

I used to can chicken and beef in my mother-in-laws on the stove pressure cooker. Are the electric pressure cookers oked for meat??

I made lemon curd Friday and will make it again. Haven't tried cheesecake but have it on my list.

Go to www.happybellyfoodie.com she is fantastic and great recipes along with videos. my go to place for electric pressure cooker recipes

Electric pressure cookers can do good things in the kitchen,but not all. Maybe I have just been cooking too long & prefer to use old ways......
A lot of recipes cook faster,but they don't mention time coming to pressure needs to be added & usually some time for pressure to drop.

Veggies & soups ,roasts,steel cut oats,some pasta dishes.....are fine. Wasn't thrilled with the texture of cakes,so will stick with the oven for baking. Just my own opinion for what it's worth.

Sounds interesting. Question - if you make a soup or stew or something that gives off a lot of fat, and you want to eat it that night, how do you skim all the fat off? I've never had much luck with a lettuce leaf, or a spoon. A long time ago I had a top of Stove pressure cooker and used it a few times, but then I couldn't get the fat off. I'd end up putting the food in the frig over night til the fat got hard and could be lifted off, which I figured I didn't need a pressure cooker for. It was a long time ago. I gave it to a friend maybe 30 years ago and he still uses it and just had to change the gasket about 15 years in. Never a mishap. Thanks for the info.

Best Kitchen equipment ever!
 

I use my electric pressure cooker for everything. It's never removed from my counter top and I'm finding I use my range less and less. I haven't had my oven on in two years. The last time I used my oven was to run a test - oven baked meatloaf vs pressure cooked meatloaf. The Pressure cooked version won hands down and so has everything else, I've tested.

I use the rack that came with the cooker to keep the grease at the bottom away from the meat and it works to perfection for baking as well. I bake bread, cakes, brownies, cornbread and anything else that would normally be done in the oven, by using the rack and a dish that fits inside the cooker covered with foil. The rack keeps the dish up out of the water and the foil keeps the stream off the bread or brownies. I've found I can use any old family recipe, with a bit of experimenting it can be cooked in my pressure cooker. The one piece of equipment I cannot live without - it's used with every meal I prepare.

My electric pressure cooker almost always stays on the counter because I use it so often. Some things I make: pork chops w/ gravy (NO cream soup required), pork chops w/ carrots and potatoes, mashed potatoes, mac n cheese, rice pudding, rice pilaf, cilantro lime rice, cheesecake, one pot spaghetti, chicken fajita pasta, one pot stroganoff, chicken & wild rice soup, potato soup, chili, unstuffed cabbage, cubed steaks w/ gravy, ham & beans, chicken curry...

I made pork chops, "smashed" potatoes, and gravy for DH's supper today. He LOVED it. The pork chops were falling apart! :)

https://www.youtube.com/watch?v=d8nRD2XCsJA

Thanks for the link. I like the idea of no cream soups. I hate that so many recipes call for them these days. I used to use them but quit a few years ago and have no desire to go back.

Here are a few good sites. Some have charts with cooking times.

http://www.hippressurecooking.com/
http://www.pressurecookingtoday.com/
http://www.pressurecookinglight.com/
http://dadcooksdinner.com/pressure-cooker-recipe-index/
http://www.activehipmomma.com/category/instant-pot/