I would also suggest dried beans if you are comfortable with the method. Here is a recipe for an imitation of Boston Baked Beans called Holiday Beans. I post this because my mother sent a recipe postcard from Boston. The soaking, boiling, and baking time summed up to 7-9 hours. Even for this former vegetarian that is an anchronistic use of energy.

https://thisoldgal.com/pressur...holiday-baked-beans/

Good luck.

Get yourself a pressure cooker cook book. You'll be surprised what all you can do with one of those.
Your pressure cooker, if purchased new, likely came with a few things to cook
75 years ago it was hard to find a kitchen without
at least one. Even longer back___a canning pressure cooker. Still a good idea if you put in a nice vegetable garden each years. Cut that grocery bill more than half and eat better.
My mother used to fix entire meals in hers. It was at least sixty years old too.
They're not for cooking a few things. They'll cook a lot of things and fast.

quote:

Originally posted by Some Shot:
You can make ham&beans fast, but don't fill it full and let it get too hot. (It's amazing how beans can come through those little bitty holes.)

Ham and Lima beans?

Broke it in with some country pork ribs. Seared with some rub, then in the pot for 90 minutes with bbq sauce and some apple cider.

Came out pretty good, fall apart tender to the point I had a hell of a time getting them out using tongs. Definitely gives the Traeger a challenge in a fraction of the time. I imagine if I use a touch of liquid smoke next time I probably couldn’t tell the difference.

Next up will be a batch of chili and then some jambalaya. My wife is interested in canning, will see how that goes.


Already thinking I should get a second smaller one so I can do two things at once.

It will make pretty much anything you can do in a crockpot, in half the time. Makes a super tender pot roast.

corn on the cob in 2-3 min

My fiancee makes a mushroom risotto in a machine that is similar to yours that's out of this world...

Cheesecake.

https://www.pressurecookingtod...e-cooker-cheesecake/

OK, just to play devil's advocate...

I don't like pressure cookers because you can't tell what's going on in there without depressurizing. I like to monitor the progress of what I'm cooking and gave the last pressure cooker to the Goodwill.

Perfect "boiled" eggs in 5-6 minutes... Can peel them warm, and the shell will practically fall away with almost zero effort, with no sticking at all. Amazing.

quote:

Originally posted by Jim Shugart:
OK, just to play devil's advocate...

I don't like pressure cookers because you can't tell what's going on in there without depressurizing. I like to monitor the progress of what I'm cooking and gave the last pressure cooker to the Goodwill.

For sure, "you can't tell what's going on in there". You have to rely on consistent procedures, developed by experience.

quote:

Originally posted by 2tonicP220:
Perfect "boiled" eggs in 5-6 minutes... Can peel them warm, and the shell will practically fall away with almost zero effort, with no sticking at all. Amazing.

I've been experimenting without success.

I've fallen back to the boiling water with vinegar method.

I'll second the suggestion for either soft or hard boiled eggs. They come out absolutely perfect, and you'll have never had as easy a time peeling a boiled egg, I can guarantee it.

I use mine to make butter beans with sliced hotlink sausage. From dry beans to ready to eat in less than 20 minutes.

quote:

Originally posted by ShouldBFishin:
My fiancee makes a mushroom risotto in a machine that is similar to yours that's out of this world...

Would you mind sharing the recipe?

Pre-cook some big old tough beef ribs for 30 min. or so with seasoning, then smoke and finish cooking them on your grill/smoker/egg/ etc. They are really good for a relatively cheap and tough cut of meat.

quote:

Originally posted by Jim Shugart:
OK, just to play devil's advocate...

I don't like pressure cookers because you can't tell what's going on in there without depressurizing. I like to monitor the progress of what I'm cooking and gave the last pressure cooker to the Goodwill.

"lookin' aint' cookin'" -Just sayin'

quote:

Originally posted by gnut629:

quote:

Originally posted by ShouldBFishin:
My fiancee makes a mushroom risotto in a machine that is similar to yours that's out of this world...

Would you mind sharing the recipe?

This recipe came out of her (Fagor) pressure cooker's cookbook - here's the original version:

Fagor's Never Fail Risotto
Serves 4
High pressure, 10 minutes

2 Tablespoons olive oil
1/4 Cup diced onion or shallot
1 Cup Arborio rice
2 Cups chicken broth
1/4 Cup white wine
1 teaspoon saffron threads
1/4 Cup grated Parmesan cheese
1 Tablespoon freshly minced parsley

1) Saute the onions until the onion is translucent (about 5 minutes)
2) Add the rice, broth, wine and saffron. Close the lid and turn the knob to Pressure. Set the timer for 10 minutes at high pressure.
3) When done, release the pressure and open the cooker. Stir in the cheese and parsley.


Her tweaks to the recipe:

* Saffron optional (she's made it with and without - just depends on the flavor she's going for)
* Cubed baby bella (crimini) mushrooms are sauted with the onions, then removed before pressure cooking the rice and added them back when she stirs in the cheese.
* Stirs in butter with the grated cheese at the end (2 Tablespoons when she doubles the recipe)

She's used other vegetables too that were really good - asparagus was another good one that I can recall.

I don't think she's ever added parsley.


I love that stuff. If you try it, let me know what you think - she thinks it's funny when I talk about the recipes I find on a "gun" forum...