I am often asked what the best pressure cooker recipe for pork and my answer is always the same. A dish called Apple Pork Sirloin Roast. This is a super tender pork roast that has a slight apple sweetness to it and is perfect for just about any occasion. And what makes this dish even better is the fact that a pork sirloin roast is a pretty inexpensive cut of meat despite the fact that it contains the word sirloin in it. Try out this recipe and I think that you’ll like it as much as I do.
3 pound pork sirloin roast
½ cup of apple juice
1 cup water
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon coarse black pepper
½ teaspoon salt
¼ teaspoon chili powder
1 tablespoon vegetable oil
The first thing you will want to do is to mix all of your spices in a bowl and set that bowl aside. Now you want to take your pork sirloin roast and trim all of the fat off of it. Once that has been done, then take your hands and spread the spice mixture over the sirloin roast completely.
Place your roast in the cooker with the tablespoon of vegetable oil and brown it on all sides. Now you can begin to cook the roast. Add the apple juice and the water to the cooker and place the lid on tightly. If there is an option for high heat select it. If not, then raise the temperature of the cooker by placing it on a burner with high heat and bring the temperature up to high. Once it has reached this temperature, then lower the burner accordingly to keep the pressure cooker at a constant high pressure.
When the temperature has been reached, set your timer for 25 minutes. If your roast isn’t 3 pounds, then you’ll want to lower the temperature accordingly. Only cook the roast until the internal temperature of the meat can be verified with a meat thermometer to be around 145 degrees Fahrenheit.
After the pork roast has been cooked for the requisite amount of time, allow the cooker to cool off naturally. When the pressure has dropped, you can then plate the roast and allow it to rest for at least 5 minutes.
There are a variety of different side dishes you can make with this roast. You can pressure cook new potatoes, serve it with a garlic angel hair pasta or plate it with coconut rice. You can also check pressure cooker reviews to come up with other ideas for side items. Your only limit is your imagination, so find the perfect side dish for this recipe and create a true culinary masterpiece that will impress your friends, coworkers and family.
One of the things that you probably don’t believe that you can make in your best pressure cooker is cheesecake, but it is entirely possible. In fact, one of the best cheesecakes I have ever made was in my cooker. It not only turned out moist and delicious, but was also a whole lot quicker than making it in an oven. If you don’t believe me, then check out this delicious cheesecake recipe that I am going to show you today.
The pressure cooker cheesecake that we are going to make today is one that is close to my heart. It is one called Samoa Cheesecake. It is basically a thick New York style cheesecake that contains a chocolate graham cracker crust and has a rich caramel and coconut topping. Sounds good doesn’t it? Let’s get to making it then.
Before you make this dish however, you are going to need a seven-inch spring-form cake pan. If you don’t have one, they can easily be purchased off of the Internet. You need this pan because a conventional nine-inch pan won’t fit in a regular pressure cooker.
Seven-inch Cake Pan
12-ounces cream cheese
1/2 cup sugar
1/4 cup heavy cream
1/4 cup sour cream
1-1/2 teaspoons vanilla extract
1 tablespoon all purpose white flour
1 egg yolk
1-1/2 cups sweetened shredded coconut
12 chewy caramels
3 tablespoons heavy cream
1/4 cup chopped semisweet baking chocolate
1/2 cup crushed chocolate graham cracker cookies
2 tablespoons melted, unsalted butter
Prepare your seven-inch cake pan by spraying it with cooking spray and setting it aside.
In a small bowl, mix together the chocolate graham cracker cookies and the unsalted melted butter. Coat the bottom of the pan with it and then place the pan in the freezer for a minimum of ten minutes. While it’s in the freezer prepare your filling.
Place the cream cheese and sugar into a mixing bowl and mix them at medium speed. After you have done that, you can then mix in the heavy cream, sour cream, vanilla, and white flour. Then add the eggs. Pour this mixture into the pan and cover with aluminum foil. Set it aside.
Add two cups to your pressure cooker, put in the trivet and place the cheesecake inside. Lock down the lid and cook on high for 30 minutes. When this time has elapsed, quick release the pressure and check the middle of the cheesecake. If it is still gooey in the middle, then cook for an additional 7-10 minutes.
When done, allow it to cool and then replace the foil with plastic wrap and place it in your refrigerator overnight.
After the cheesecake sat overnight, it is time to work on the topping. Preheat your oven and toast your coconut for 20 minutes. Allow it to cool completely. Place unwrapped caramels in a bowl with the heavy cream and microwave for two minutes. When done, stir in toasted coconut and apply the entire mixture to the top of the cheesecake. Voila!! A beautiful cheesecake that will make you want to post pictures of it in the comments section of any pressure cooker reviews site.
Now that you have poured over pressure cooker reviews and have decided on a model that is highly rated, and has the composition and size you need, it is now time to further narrow down your selection by choosing one that has the right features for you.
It is absolutely necessary that you buy a pressure cooker that has a safety valve. These valves keep steam from building up in your cooker to critical levels and basically turning it into a bomb. However, what you might not know is that there are several different types of safety valves. Let’s go over some of the most common ones, so we can choose the right one for our needs.
Weighted Valves-This type of valve is placed on top of a vent pipe and is rated for about 15 PSI of steam. When these type of pressure cooker reaches temperature, the weighted valves will begin to perform a rocking motion. When it has reached temperature, it will also start to make a whistling sound. If the sound stops while cooking, then you know that you need to fix the problem before it reaches the critical condition. Cookers with this type of valve are usually fairly inexpensive.
Modified Weighted Valves-This type of valve is connected to the machine and doesn’t perform the characteristic rocking motion that weighted valves do. This valve also maintains a pressure of 15 PSI but it does it by releasing steam on an intermittent basis. You can tell this machine has started cooking when it begins to release steam. However, since it doesn’t have an audible warning like the weighted valves do, and it can be difficult to see the steam beginning to be released, these cookers generally need to be watched closer than models with weighted valves. There is one more thing to consider: Price on models with this type of valve are usually more expensive than weighted valve models.
Here are a few more features that you need to consider before putting money down on your new pressure cooker:
Cooking Rack-Some models come with a cooking rack that keeps the food above the liquid level and segregates them from each other.
Secondary Release Valves- If possible, you should also consider buying a pressure cooker with a secondary venting system. This will serve as an additional safety feature that will prevent the cooker from exploding if somehow the main vent pipe is stopped up. It’s not likely the main vent pipe will become stopped up, but it’s nice to have the peace of mind that if it did, then your pressure cooker wouldn’t become a dangerous weapon.
Warranty-Always look for a model with a good warranty. Nowadays, most reputable companies will offer at least a ten year warranty on their pressure cookers, and some even offer 12 year warranties.
And this concludes my two part guide on buying a pressure cooker. Follow this guide and you should be able to find a cooker that fits your needs and your budget.
It seems like more and more people are buying pressure cookers. Which is really no surprise. After all, these machines have come a long way over the past few decades. They are no longer they ticking steam powered time bombs that your grandmother’s machine used to be. Pressure cookers are more sophisticated and safer than ever before. They are also more convenient than ever before as well. But with that being said, you still have to do due diligence and do a bit of research. This guide will give you some tips that will help you buy the best model available.
One of the first things you’ll need to do is to pour over some pressure cooker reviews. You can then compile a list that of all of the models that fellow consumers have been happy with. You may also learn of additional features each model has that isn’t included in the description.
Now that you have a list of the top models, you can then decide whether or not you want an aluminum pressure cooker or a stainless steel one. Each one has its own advantages and disadvantages, as you can see below.
Aluminum-Aluminum cookers costs less, don’t weigh a whole lot and provide better heating conduction than stainless cookers. The cons of pressure cookers made from this material is that this metal is very prone to staining and pitting. Now, that won’t affect how it functions, but is something that needs to be considered.
Stainless Steel-These cookers are generally more expensive, weigh a lot more and don’t conduct heat as well as aluminum ones. However, they are also sturdier, have a more durable finish and last a long time.
There is also a third choice you need to consider. One that combines the durability of stainless steel with the heat conduction of aluminum. And that is a stainless steel model with a bonded aluminum base that allows for more even heating and prevents hot-spots. If possible, you should consider one of the models.
After you consider model popularity and construction, it is now time to think about what size pressure cooker you need. Remember, even the best pressure cooker might not be right for you if it is the wrong size for your cooking needs. Below are some of the most popular pressure cooker sizes and their recommendations:
4 Quart Models-If you are just cooking for yourself—or one other person—then this is the perfect size cooker for you.
6 Quart Models-This size is good for families that consist of 2-4 members
8 Quart Models-This size is great for bigger families that consist of more than 4 members. It is also a good size for those people who make large quantities of pasta sauce, gravy or soup stock.
16-23 Quart Models-These cookers are bigger than what most people need for cooking. People who plan to use it for canning vegetables or meats, or have an extremely large amount of people to feed.
Now that you have narrowed down your selection of models according to the above characteristics, it is now time to decide which features you need. You can read how to select a pressure cooker with the features you need by checking out the second part of our buying guide.
One of the best pressure cooker recipes I have ever made has to be Cottage Pie. This Irish dish is much like Shepard’s Pie except that it is made with ground beef in lieu of mutton. It cooks up so quickly and easily in your pressure cooker, you will want to make this comfort food everyday of the week.
The way I make cottage pie using my pressure cooker is to start the ingredients in the cooker, assemble it and then transfer it into an oven safe dish for 20 minutes of cooking at 350 degrees. Here is how I do it
Quarter 1-1/2 pounds of potatoes, wash them and set them aside.
Saute 1 large sweet onion in 1 tablespoon of butter. When the onion is soft, add 1-1/2 pounds of ground beef and cook it for 3 minutes. Next you add in 2 diced carrots, 1 cup of peas, 1 cup corn (optional), 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 cup beef stock, 1 teaspoon thyme, ½ teaspoon salt and ½ teaspoon of pepper. Mix the ingredients together well.
Place your quartered potatoes in your pressure cookers steamer basket onto the meat mixture. Place the lid securely on the cooker and cook it at high pressure for about 13-14 minutes. Quick release the pressure and remove the lid.
Heat your oven to 400 hundred degrees.
Place your potatoes into a mixing bowl and remove the skins, if desired. Then add ½ cup of milk and 1 teaspoon of butter and mash. Sprinkle with ½ teaspoon of salt. If you want you can spice these mashed potatoes up a bit more by adding 3 chopped green onions and making Champ, or by turning them into Colcannon by adding a pound of chopped kale or cabbage.
Set the mashed potatoes aside.
Pour the meat mixture from your pressure cooker into a 10”x13” oven-safe dish. Use a fork and add an even layer of mashed potatoes across the entire surface of the meat mixture. Make sure that you mash down the corners of the potatoes where it meets the edges of the pan to form a complete seal. Sprinkle the top with shredded cheese of your choosing (I prefer to use cheddar) and toss into the oven uncovered. Allow to bake for approximately 20 minutes or until the cheese has melted and the mashed potatoes are brown.
Set the dish aside and allow it to cool for approximately 5-6 minutes. Cut and serve.
And that is all there is to making Cottage Pie in your pressure cooker. Hopefully, you will enjoy making this dish as much as I did. It is certainly unique and one you won’t find in most pressure cooker reviews.
You have gone through all of the pressure cooker reviews and have bought the best cooker that you can and now you want to put it to the test. One of the best dishes for beginners that I have found are beans. They are easy to make, delicious and full of healthy nutrients. It is also pretty hard to mess up beans in a pressure cooker and therefore they are perfect to get started with.
There are about a dozen different ways to make beans. You can steam them, boil them and even bake them. But cooking them in the cooker is one of my favorite ways because they not only turn out perfectly but also cook a whole lot quicker than other methods.
As easy are beans are to make in a pressure cooker however, there are some steps that you are going to have to follow to have them turn out perfectly. Fortunately, I have outlined these steps and presented them to you in an easy to follow format. Follow these steps and you’ll have a pot of delicious beans in no time.
Presoak The Beans
The first thing you’ll need to do is to clean and presoak the beans. Make sure that you rinse them thoroughly and pick out any small stones that may be in them. Then place them in a large bowl with some cold water and place plastic wrap over the top. Allow to soak for about 8-10 hours.
Time To Cook
After presoaking you can now move on to cooking. For every cup of beans you put in the cooker you have to use three cups of water. Just be sure to not overfill it. When cooking beans, you should never fill the cooker more than half way full.
Also be sure that you don’t add anything to the beans that might prolong their cooking time. Ingredients that might add additional cooking time include tomatoes, any type of citrus, vinegar and even salt. If you like your beans salted, then be sure to salt them after they are done cooking.
How long you cook the beans in your best pressure cooker really depends on what types of beans you have. For instance—garbanzo, black and kidney beans all take at least twenty minutes to cook in a pressure cooker. The “white” beans such as northern and navy take approximately ten minutes to cook, as does pinto and anasazi. The only white bean that really takes a long time to cook is cannellini. This type of bean can take about eight minutes to cook.
You can tell when the beans are cooked to perfection when you can squish them with a spoon. If you want a thicker bean soup base, then use a potato masher on some of the beans after they are done and cook them for an additional minute. For a thinner base, then cook as prescribed. After that, you can season the beans to taste and make yourself a bowl. Congratulations! You just made beans in your pressure cooker.
Over the last decade, I must have heard the myth that pressure cooking food is bad for your health thousands of times. Not only in the comment sections of pressure cooker review sites, but also by self proclaimed nutritional experts. It is a myth that I never believed but one that seemed to persist despite my objections.
All of these objections were based on the assumption that cooking at higher temperatures somehow damages the nutritional value of food. That mankind has been cooking at relatively low temperatures over an open fire for thousands of years and therefore could only ingest foods cooked at lower temperatures. Which I always believed to be completely ridiculous.
Now science has confirmed my belief that pressure cooking isn’t bad for human health. In fact, it has even taken it a step further. It has proven that it is actually a healthier form of cooking. In a recently published scientific study, it has been shown that pressure cooking actually preserved most of the nutrients destroyed by traditional cooking methods. It showed that pressure cooked broccoli retained over ninety percent of its vitamin c. Contrast this with steaming (which only preserves seventy-eight percent of vitamin c) and boiling (which only preserves sixty-seven percent of vitamin c), and you can clearly see pressure cooking is the best method of cooking food.
That might seem counter-intuitive since pressure cookers do cook at a higher temperature than other cooking methods, but it makes sense when you really think about it. It might use a higher temperature, but it uses it for a much shorter period of time. Which means that the foods aren’t exposed to these high temperatures long enough for their nutrients to break down. Sure, if you overcook your food to the consistency of baby food, then you are going to use a lot of nutrients. However, that is true of any cooking method. When used properly, pressure cookers retain the nutritional value of foods better.
Another advantage that pressure cookers have over traditional cooking methods is they use less water. Water is usually the main culprit when you talk about nutrients being removed from your vegetables. That is why experts say that you should steam your veggies instead of boiling them because water leeches vitamins and minerals from food. Well, I am here to tell you that you should probably be pressure cooking them instead.
If you’ve just read this article and need more proof that pressure cooking is better for you than previously thought, then I will cite one more study. A study done in the nineties that said that it was better to pressure cook peas than boiling them because pressure cookers break down Phytic acid and make the peas more digestible. Do you need any more reasons to break out your best pressure cooker and using it to make all of your meals? I don’t think so. These devices can be a great tool to help you manage your health by helping your food retain more of its nutritional value.
A lot of people think that pressure cookers can only be used to cook stews or roasts. At least that is what I gather from reading many of these people’s comments in pressure cooker reviews. However, I am here to shout to the world that the pressure cooker is a lot more versatile tool than that. It can be used to cook just about anything. One thing that cooks beautifully in one of these cookers are eggs. Now, You wouldn’t think that eggs and pressure cookers would go together, but in fact they do. These cookers are perfect for making hard and soft boiled eggs, and for making the brunch favorite, oeufs en cocotte. Here are the easy steps for making both of those egg delicacies.
Soft And Hard Cooked Eggs
Fill your pressure cooker with about a cup of cold water, and insert your cooker’s basket. If you have a heat proof egg stand, then you can insert the egg on top of this and place it inside the basket. If not, then you can just place the egg in the basket. It’ll be fine.
If you have an electric pressure cooker, then set it to low and turn it on. For the stove top models, place it on a burner on high heat. When it has reached low temperature, lower your heat and start timing it. Cook it for six minutes for a hard boiled egg and three minutes for a soft cooked egg.
When it has finished cooking, then use the cold pressure release system (this method can be found in our quick guide pt. 2). Once the pressure has been released, then you can remove them from the cooker, place them in a bowl and run them under cool water for about a minute. They are now ready to serve.
Oeufs en Cocotte (Eggs In Pots)
To make this recipe, you are going to need the best presser cooker with a basket, as well as some ramekins. If you don’t have ramekins, then you can use any type of small, heat-proof cup.
Start by placing oiling the inside of your ramekins with oil. Then place a slice of your favorite vegetable or lunch meat in the bottom of the ramekin. Then crack your egg on top of it. Then top it off with your favorite cheese and herbs. Cover the top of it with foil and its now ready to be cooked.
Add one cup of water into your pressure cooker and put the basket into it. Now place the ramekins inside the basket and close the lid. Set the cooker’s pressure to low and place it on a burner set to high. When it reaches its low temperature setting, then lower the heat and cook for four minutes.
After the cooking time has elapsed, you can then use the quick release method to release the steam. If you have an electric cooker, then just use the quick release valve to release pressure. Now you can remove your eggs and enjoy your Sunday brunch.
There is a myth circulating the Internet that says that a pressure cooker can’t be used to make chicken or beef stock. That stock has to be slow cooked for hours on end to get the best results. Well, I am here to tell you that is simply not true. I have cooked many batches of stock in my pressure cooker and have always been pleased with the result. It turned out great with a nice consistency and good flavor. And it’s quick and easy as well. All you have to do is take a little bit of time with it and it’ll turn out great.
Before you start however, you will need to have the right kind of pressure cooker. Be sure to read pressure cooker reviews and choose one that is easy to operate and has a decent capacity. You’ll need one that has at least a 6 quart capacity; 8 quarts is even better. Once you do have procured the right cooker, then you can turn to actually starting the stock. A process I am going to detail to you right now. The recipe I am going to give you should make approximately 7-8 cups of broth. Enough for just about any cooking project.
1 Chicken Carcass – This can be bought at just about any butcher shop. I never have to buy chicken bones because I save all of the bones from every chicken dinner I make. I clean them, place them in a freezer bag and put them in the freezer. They will stay good in there for at least a year.
8 cups water
2 medium carrots
2 Celery Stalks
2 Whole Cloves
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon savory
1 Bay Leaf
1 teaspoon whole peppercorns
1 tablespoon salt
Take your chicken carcass (it doesn’t have to be thawed) and place it in your pressure cooker. Add your 8 cups of water and all of your chopped up vegetables. Secure the lid and place it on a burner with the heat on high. Turn on a second burner to medium heat. This is the burner we are going to move the pressure cooker to when it has come to pressure.
Heat the cooker until it has 15 psi of pressure. Now move it to the second burner and cook it for approximately an hour to an hour and a half. After this period of time has elapsed, move the cooker off of the burner and allow it to cool down naturally. If you are in a big hurry, you can use the quick-release method to depressurize the cooker. When the cooker is depressurized, pour the stock through a strainer to remove the bones and all of the herb remnants. Allow the stock to cool and then place it in an airtight plastic or glass container and move it to the refrigerator. Let it sit in the fridge overnight.
After the stock has sat overnight, take off the lid and skim the layer of fat that has congealed on top of it. Your best pressure cooker stock is now ready for any recipe you need it for.
When people think about cooking in their pressure cooker, they often think about preparing dishes such as stews, gravies or roasts. Dishes that I refer to as standard fare. However, some of the best pressure cooker recipes I have seen includes dishes that are a little bit out of the ordinary, or what I would call non-standard fare. I am going to be sharing with you one of these unusual recipes today, so that you can start using your cooker for a wider array of different cooking projects.
The recipe that I am about to share with you is a recipe for bread. I know that it might seem a little strange to cook bread in your cooker, but it is not only possible but creates a bread that is unlike any other bread you are likely to eat. It creates a bread that is soft and delicious.
When you cook bread in your pressure cooker, what you are actually doing is steaming the bread. This results in a light, airy loaf that is soft and delicious. And it doesn’t take as much time as you think it would either. Give this recipe a shot and I think that you’ll be pleasantly surprised.
The first thing you’ll need to procure before you start cooking bread however, is some kind of container that the bread can rise in while it is pressure cooker. You can use a 1 pound coffee can or some other comparable heat proof tin such as measuring cups, cookie tins or even storage containers. You can also check pressure cooker reviews and see if there is some kind of bread container for your particular brand. It is up to you. It just has to be resistant to heat and capable of fitting into your cooker. Once you have obtained the tin, you can then go on to follow the recipe below.
Pressure Cooker Sweet Bread
Yields: 1 small loaf of bread (approximately 6-8 slices)
1 teaspoon oil (preferably olive oil but any vegetable oil will do)
1 teaspoon salt
½ teaspoon bicarbonate baking soda
2 cups flour
1¼ cup plain yogurt
Place your steamer basket in your pressure cooker. Take your container, oil it and set it aside.
Take a medium mixing bowl and combine the baking soda, flour and salt. Mix these ingredients together thoroughly and then add your yogurt. Mix into it turns into dough.
Place into your can, add a little oil to the top of it and then cover it with foil.
Take the can, place it on the steamer rack and then fill the cooker half way up with water.
Close the cooker up tightly and turn it on high. When it achieves pressure, cook for 20 minutes.
Using the natural release method, depressurize your cooker and then remove the loaf can.
Take the loaf from the can and set it aside to cool for 10 minutes.
Slice the bread and butter it. It is now ready to be served. Enjoy.