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I have a few pressure cooker recipes on this pinterest board:
https://www.pinterest.com/galegale/pressure-cooker/ |
Originally Posted by gale
(Post 7639747)
I have a few pressure cooker recipes on this pinterest board:
https://www.pinterest.com/galegale/pressure-cooker/ |
Originally Posted by SewingSew
(Post 7639598)
Geri, I had to look up what a power pressure cooker is. They look similar, but depending on which model of the Power Pressure Cooker you buy, I think the Instant Pot has more features. I say this because I only saw one Power Pressure Cooker model that had a steam function. If you go to Amazon, you can look up Instant Pot to see what it is. Basically, it is an electric pressure cooker, slow cooker, steamer & warmer, rice cooker, and it sautes/browns with 3 available temperatures. You can delay cooking time up to 24 hours. It has a stainless steel pot with a heavy bottom that you can remove to wash. The upgraded model from the one I purchased also makes yogurt. The Power Pressure Cooker that you were referring to also has a canning feature that the Instant Pot does not have. I had never heard of the model you mentioned, but I do know that there are several electric pressure cooker brands on the market.
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Originally Posted by slbram17
(Post 7639760)
Did you make the caramel sauce in the pressure cooker? I have used the crockpot to make it but this sounds like it would work too.
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From what I have read so far it seems these are all basically the same---- electric pressure cookers with some built in computerized features/temperature for specific items. Stainless steel pot or scratch resistant coating....the more features and size raises the price......ya think?i
the only thing that I raised an eyebrow about was one offered a delayed cook time of 24 hrs? Ahh, I don't think I'd want to eatanything that's been sitting at room temp for that long before cooking.... |
One big difference in the one model of the Instant Pot is that it has a yogurt making function. Some electric ones only have high pressure and some have both high and low.
And I totally agree about the 24 hours. I am very picky about not leaving things out for more than couple of hours. |
Does it leave it at room temp for 24 hours? Or is it sitting at "hold" temp, which is 140° F?
If it's room temp, I'll wager there's something in the manual that says not to use that setting with any kind of meat, dairy, etc. product. You'd probably be fine with rice, oats, etc. |
I started some bone broth in mine yesterday. I did a 30 min pressure cook then 20 min warm cycle three times. It didn't get enough out of the bones, so now I've got it on slow-cook and will probably leave it for a total of 48 hours (so will be done tomorrow morning). The bones came from a cow my brother and niece raised, then added some stuff from the garden, the store, and my pantry/freezer (some of which I had dehydrated earlier).
The flavor is getting better, and it's pulling a lot of good stuff out of the bones. Hope to get two quarts out of it when I'm done. |
Did you add ACV? I cook my bone broth 4 hours on high pressure then natural release. Works great. Next time I'm going to cook same length of time only on low pressure.
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Originally Posted by Misty's Mom
(Post 7644139)
Did you add ACV? I cook my bone broth 4 hours on high pressure then natural release. Works great. Next time I'm going to cook same length of time only on low pressure.
Do you do the 4 hours on full high pressure? That may be part of the difference too. The recipe I used said to do pressure for 30 minutes, then warm for 20, repeat two more times, so only actively at high pressure for 90 minutes. |
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