Pressure cooking

[fishinchicks]

Just purchased my first ever pressure cooker over the weekend. It is a Cuisinart electric pressure cooker, so it isn't as fussy as the stove top ones can be.

Since I am new to the pressure cooking thing, does anyone have any tips, suggestions, or recipes? Planning to cook up a pork roast for supper tonight.

[fishinchicks]

Oh well. I'm winging it.

Taking photos of the process...we'll see how this turns out.

Thawed the roast over night, removed the bone this afternoon and covered it in some Pecan rub, then returned it to the fridge. Browned the roast on both sides then added some leeks and a broth I made with the bone I removed earlier. Added a little apple juice for some sweetness.

It will have a total cook time (under pressure) of about 55 minutes for the 4 lb roast.

It smells so good in the house, my mouth is watering as I type.

[Dark Cloud]

Well??? How did it turn out?

I have no experience using a pressure cooker, but am interested for sure...

[fishinchicks]

The meat was really good, although I probably could have cooked it a little less.

This is the rub I used. It is slightly sweet, slightly spicy. Just right for my hubby, who doesn't tolerate much for spice - ketchup is about as spicy as he likes.

This is my new pressure cooker. Pretty sweet!

You can brown the meat in the pressure cooker, just like you can with a stove top model.

Browning the other side. The heating was very even, which was impressive.

The cooking liquid and the leeks were added, before putting the rack on the bottom. I didn't have any fresh onions, so I used the leeks. Onion would have been a bit better. It was about 1 3/4 cups liquid in the bottom.

This is the roast as soon as I took the lid off. Most meat recipes call for natural pressure release, which took about 20 minutes. In the future, I think I will cook it under pressure for only 45 minutes.

Our supper. I roasted small potatoes and asparagus while the roast was finishing up.

[croixflats]

That looks tasty and moist and tender. Going to have to pull mine and give it a try. Thanks for the pictures. Been meaning to give it a try but after I get done canning the Tomato's in the fall the pressure cooker gets put down stairs out of sight out of kinda thing.

The Cuisanart sure looks like a sweet unit.

[Jim Almquist]

Wow that is very fast for a 4 pound roast. Makes me wonder how that would work covered in sauerkraut. I have never cooked with one and as far as I can remember my mom never used one but it sure looks like a time saver.

[fishinchicks]

Made a beef stew tonight. From the time I started cutting up vegetables, until it reached our bowls, it was about 2 hours. Tasted like it had been in the slow cooker all day.

Love the fact that I can take the liner out, and throw it in the dishwasher.

[gundy89]

I got a Nesco electric pressure cooker for christmas. These things are great. Takes way less time and the cleanup is great. Haven't done stew yet, but I did do a corned beef, Jambalaya and curry chicken so far. This weekend I'm going to fire it up again and can some venison.

Fishinchicks, does yours have the slow cooker setting too? Have you tried it? I'm tempted to but I already hav a slow cooker.

[fishinchicks]

My cooker has low pressure, high pressure, browning, simmering, sautéing, and a keep warm function. I didn't need one with the slow cooker option, since I have a good crock-pot.

I chose the Cuisinart since you can throw the liner in the dishwasher. The other two brands that scored high ratings needed to be hand washed. My hubby throws everything in the dishwasher if he can. I can't complain...at least he helps me out.

[brainard6]

My cooker has low pressure, high pressure, browning, simmering, sautéing, and a keep warm function. I didn't need one with the slow cooker option, since I have a good crock-pot.

I chose the Cuisinart since you can throw the liner in the dishwasher. The other two brands that scored high ratings needed to be hand washed. My hubby throws everything in the dishwasher if he can. I can't complain...at least he helps me out.

I just baught this same unit yesterday. Please let me know if you find any good recipes. The ones in the cook book that came with the unit didnt impress me much

[gundy89]

I did a Pork loin roast on thursday night. It was one of those Hormel already seasoned ones. about a pound and a half. Quick and easy. I browned it and then put on the rack in the pressure cooker with 2 cups of water for 30 minutes (probably could have done 25). Baked a potato and made a salad. It's amazing how tender the meat is when cooked in a pressure cooker.

If you google Miss Vickie's pressure cooking she's got a pretty good HSOforum. I've pulled a couple off this already.

[thirdeye]

I use Miss Vickies as a resource myself. Great site.

One thing when buying pork, and especially some of the pre-seasoned roasts... read the fine print on the label to make sure they have not injected it with 7%, 10%, or sometimes a 12% solution. This enhanced pork might have a logo like "Moist and Juicy" or "Always Tender". But regardless, it's not natural pork. You can brine or season natural pork yourself and have a much better end product.

Sadly, even the term "fresh pork" on the label does not mean it's not enhanced... According to USDA rules "fresh" only means it has not been frozen.

[fishinchicks]

Same goes with turkey. Read the labels.

I don't have issues with injected solutions in my pork - we raise quite a bit of it - so I hadn't thought about that issue with pork.

I checked out the Miss Vickie's site. I'll be trying out some of her recipes over the next few months.

[BLACKJACK]

Interesting concept, an electric pressure cooker!!! Will probably help a lot of people get past the 'it might explode' concept.

I've used a regular one for years, mainly to cook up chickens or soup bones for soup, never have tried it for cooking the main meal using a 'recipe'. I did a chicken Sat morning in 35 minutes, picked the meat off the bones, saved that in a tupper, then let the broth cool in the garage. Sunday before I made my chicken and dumpling soup I skimmed the fat layer off and then used the rest of the liquid left in the pressure cooker as the soup base. Done just in time for the Super Bowl.