No pressure, but I think you should start pressure cooking…okay, maybe that wasn’t very funny…

What made me really want to start pressure cooking was talking to missionaries that said they used their pressure cookers so much when in foreign countries and highly recommended it. So now I’m on this journey of learning how to use a pressure cooker, but what are the benefits of using a pressure cooker?

  • Uses less energy – For example, I made  deer roasts the other night and I only had the stove on for probably under an hour (counting the time to build to pressure, 30 minutes maintaining pressure, and then building pressure again after adding the veggies and maintaining pressure for 3 more minutes). Usually a roast in the oven takes hours.
  • Less time – I usually make my roasts in a slow cooker, but that would’ve meant getting the roasts in before classes in the morning. Instead I was able to put off starting supper until 4:30 in the afternoon.
  • Good for tough meats - Kind of like a slow cooker, pressure cooking can really tenderize those tough (often cheaper) cuts of meat. One missionary said she really liked her pressure cooker when villagers would bring her tough game meat. Often venison can be a little tough, but the ones I made in the pressure cooker turned out nice and tender.
  • Maintains the nutrients in foods well.
  • Keeps food nice and juicy!
  • It can also be a great tool for people living in high altitudes, although you’ll have to adjust some things.
We’ve only made a few recipes with our pressure cooker so far, but here’s two that I’ve used a lot already and really love:

Veggies and scraps ready to be made into stock!

 

This post is linked at Carrie This Home, and Tammy’s Recipes.

5 Responses to “Learning to Pressure Cook”

  1. I got a pressure cooker for Christmas to can vrggies with! Then I found out my stove cannot do pressure cooking. :( It is a glasstop.

  2. I got a pressure cooker for Christmas as well, from my mom. I think it’s the same as the one if your photo. My favorite thing to make in it is a whole chicken. I don’t find it makes a really tasty chicken for eating by itself, but it is great to have chicken meat to turn into various meals throughout the week, sandwiches, fried rice, chicken pot pie (I just make the filling and bake biscuits to go alongside rather than messing with a piecrust), salad topping, etc. It cooks in just 15 minutes under pressure. You can also brown the outside in the pressure cooker before cooking it to add a little extra flavor.

    I also really like kale pressure cooked. Just bring it up to to pressure, wait barely a minute, turn off the heat, then it’s done. My favorite way to eat it is with butter and seasoning salt. I’m sure you could do this with other greens like spinach just as well.

  3. I love to use a pressure cooker, too! I also love to use a pressure canner! Thanks for sharing! Blessings from Bama!

  4. I’ve used both a pressure cooker and a pressure canner for many years. They are both wonderful helpers.

  5. We tried ours out recently to bottle raw chicken. It turned out sooo good. And you wont have to throw it out on waste not Friday! :0)

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