As I may have mentioned, on a Sunday after church, when I was a fresh-faced teen, my mom shot the lid of the pressure cooker into the ceiling. It was right below my bedroom. It sounded like a bomb. It roused me to come downstairs to check to see what happened. The smell of the Bakelite burning... yuck.
These days, there are many new safety mechanisms on the modern pressure cooker. The lid locks on, for example, preventing you from opening it until the little silver thing drops down. Also, it helps to not use the stove top. It’s like a crock pot now, in fact, it can be used as a crock pot, too. It has some easy presets, or you can venture off in the world of recipes.
My mother-in-law got me a Instapot for Christmas. She is thoughtful like that. I want to take it camping this year as I get tired of grilling. I just want to roast marshmallows over the fire, you know? The simple life.
The only thing I would change is not putting the veggies up past a certain level (which I am 100% certain is marked on the interior of the silver bowl). After it was done, when I released the valve, the liquid shot up through with the steam. I fastened it back down, and released the steam very slowly to remedy. Perfectly cooked in 1 hour versus the 9 to 10 hours it would take to simmer in a crock pot.
Next time, I’m going to try something else in their recipe book. Maybe this.
One note, with the broth left over, I reduced it to a gravy and added it back to the meat and veggies.
These days, there are many new safety mechanisms on the modern pressure cooker. The lid locks on, for example, preventing you from opening it until the little silver thing drops down. Also, it helps to not use the stove top. It’s like a crock pot now, in fact, it can be used as a crock pot, too. It has some easy presets, or you can venture off in the world of recipes.
My mother-in-law got me a Instapot for Christmas. She is thoughtful like that. I want to take it camping this year as I get tired of grilling. I just want to roast marshmallows over the fire, you know? The simple life.
The only thing I would change is not putting the veggies up past a certain level (which I am 100% certain is marked on the interior of the silver bowl). After it was done, when I released the valve, the liquid shot up through with the steam. I fastened it back down, and released the steam very slowly to remedy. Perfectly cooked in 1 hour versus the 9 to 10 hours it would take to simmer in a crock pot.
Next time, I’m going to try something else in their recipe book. Maybe this.
One note, with the broth left over, I reduced it to a gravy and added it back to the meat and veggies.
Click to the Sauté setting, and when it is hot enough, it'll beep and say Hot. Add some olive oil, then take the beef brisket or whatever you're going to use and braise it well on all sides. I seasoned it beforehand with some steak and chop mix.
While it's going for the next 50 minutes, take a moment to chop the veggies, sip some wine, and save some for later. The far right is the wine and some butter with the roast, just after 50 mins.
While it's going for the next 50 minutes, take a moment to chop the veggies, sip some wine, and save some for later. The far right is the wine and some butter with the roast, just after 50 mins.
That little hottie on the far left is the steam vent and it is vicious. Be safe, and like any good advice, don't stare down its barrel. Add the veggies, reset, reseal and wait for the steam temp to build again before it kicks off pressure cooking.
Then it's done. Quick as that. I won't fill it that high again, but it worked out OK for a first try.
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