Thread Number: 34628  /  Tag: Recipes, Cooking Accessories
Digital Pressure Cookers
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Post# 374155   6/19/2017 at 10:38 (462 days old) by jfalberti (Visalia, CA)        

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Well, I have a new favorite cooking appliance in my kitchen. It is an electric digital pressure cooker. I've used stove top pressure cookers before, but the electric versions are so much more convenient. Not only is it a pressure cooker, it can be used as a rice cooker, slow cooker, steamer, and sauté pot. I am a Risotto lover, but don't make it as often as I would like because it is a lot of work. My favorite is Mushroom Gorgonzola Risotto. I found a basic PC risotto recipe, and applied the principle to my recipe, and the results were much better than I expected. Here is the recipe, if anyone is interested.

Mushroom Gorgonzola Risotto

2 cups Arborio rice
4 cups stock (chicken or vegetable, I prefer chicken)
1/4 cup white wine (optional - if omitted, substitute with more stock)
1 shallot, finely chopped, and 1 or two cloves of garlic, finely chopped.
3 Tbs butter (or olive oil)
8 ounces coarsely chopped mushrooms
1/4 cup grated Parmesan cheese (more or less to taste)
1/4 cup crumbled Gorgonzola cheese (or more to taste)
salt and pepper to taste

I made this recipe in a 6 quart Power Cooker (not XL) pressure cooker. I don’t add salt while cooking, because the butter, and stock probably have salt, and the cheeses are pretty salty themselves, so wait to add salt until the end, if needed.

Hit the Sauté button and in the inner pot, sauté the shallots in the butter or olive oil until softened, but not browned, stirring occasionally (about 3 or 4 minutes)

add the garlic and sauté for another minute, or until fragrant be careful not to scorch it .

add the rice and mushrooms, and cook for 1 or 2 more minutes, stirring constantly until rice becomes translucent.

Press the cancel button, and add the wine and stock to the pot. Lock the lid and press the Rice button. This will set time to 10 minutes. at the end of the cook time, hit the cancel button, and do a quick release of the pressure.

open the lid, and add the Parmesan and Gorgonzola cheeses, and stir well.

Taste. Add salt and pepper to taste, if needed.

I like to add roasted chicken cut into bite sized pieces at the end to make it more of a main dish. Serve with more shredded Parmesan to garnish.

Turned out really well, but I think the next time I make it, I'm gonna tweak the recipe a bit.

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Post# 374176 , Reply# 1   6/19/2017 at 18:38 (462 days old) by cuffs054 (monticello, ga)        

Does look good. I can't justify an elec pressure cooker. I use my old Presto a good bit and it gets done what I want.

Post# 374177 , Reply# 2   6/19/2017 at 19:16 (462 days old) by thermokid (Casper, Wyoming)        
I have

recently bought a digital pressure cooker.. I absolutely love it. I have never used a pressure cooker before ( I was to scared to use one) But this one works great.

Post# 374201 , Reply# 3   6/20/2017 at 07:24 (461 days old) by s31463221 (Frenchburg, KY)        
Most used tool in the kitchen

s31463221's profile picture
I too have one of these electric digital pressure cookers. Mine is the Power Pressure Cooker XL 8 quart. That thing gets quite a work-out! I keep it mainly at work and cook almost every day. I take it home on weekends and breaks and use it there as well. This thing has absolutely revolutionized how I speeds things up immensely! I purchased mine from eBay for less than $100, over three years ago, and honestly, it's the BEST kitchen purchase I have ever made!

Post# 374215 , Reply# 4   6/20/2017 at 08:59 (461 days old) by gottahaveahoove (Pittston, Pennsylvania, 18640)        
I hear so much about them.

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We never had one, as my later mother was petrified of them. I swear she thought the house would blow up! Still, people love them.

Post# 374220 , Reply# 5   6/20/2017 at 09:53 (461 days old) by thermokid (Casper, Wyoming)        
My Late Mother

used to tell me horror stories about those old pressure cookers. She used to work as a receptionist in a doctors office. She said ladies used to come in after one of those things blew up scalding them very badly.I have her old Presto cast iron pressure cooker she used it all the time no problem. But I'm not touching that thing. Mine is a power pressure cooker XL 6 quart. Now they have a 10qt model out the infomercial on tv says you can even cook a turkey in it... Wow.. Modern tecnology... I am still experimenting with mine. I think I put to much water in it because the food comes out all soupy.....

Post# 374230 , Reply# 6   6/20/2017 at 13:55 (461 days old) by luxkid1980 (Richmond, Virginia)        

So, how do you feel about the newer pressure cookers being non-stick (along with other appliances as well)? Do you worry about the Teflon scratching and flaking off in your food over time?

Post# 374255 , Reply# 7   6/21/2017 at 11:31 (460 days old) by jfalberti (Visalia, CA)        
Non stick

jfalberti's profile picture
I have two electric pressure cookers. One is an Instant Pot IP-DUO 60, and the other is a Power Pressure Cooker (pre XL model). Both are 6 quarts, and both are pretty equal. Main differences are the PPC has a non stick inner pot, and the Instant Pot has a stainless steel inner pot. I'm very careful with the PPC. I never use metal utensils in it, and never use anything abrasive to clean it, but the non stick coating is wearing out, so I'll be replacing the inner pot soon. Unfortunately, the company that makes the PPC doesn't offer a stainless steel option for it. I have two non-stick standard skillets, and both are over 10 years old, and both are still in perfect condition. Again, I never use metal utensils in them and never anything abrasive to clean them.

This post was last edited 06/21/2017 at 12:12
Post# 374256 , Reply# 8   6/21/2017 at 11:43 (460 days old) by jfalberti (Visalia, CA)        
That was a problem

jfalberti's profile picture
with the first generation cast iron pressure cookers. Cast iron is very brittle, and with age comes metal fatigue. Micro fractures form, and eventually, the pot fails under pressure. Another problem with them is the lid doesn't lock on while the pot is under pressure. Many times people would remove the lid while it was pressurized, and the super heated contents would erupt out, causing severe burns, and often redecorating the kitchen ceiling. Modern pressure cookers are now made of heavy gage aluminum or stainless steel, so there is no danger of them exploding. While the pot is under pressure, a mechanism locks the lid on, making it impossible to open while under pressure, and they have multiple emergency pressure relief valves to release excess pressure, if the pot over pressurizes. They are completely safe, and since I've been using mine, I have absolutely fallen in love with it. Do wish I had an 8 quart model, but with the two I have, I really can't justify buying one.

Post# 374287 , Reply# 9   6/22/2017 at 10:59 (459 days old) by luxkid1980 (Richmond, Virginia)        

Sounds like a win win...being safe to use and easy to clean

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