Presto 01362 6-Quart Stainless Steel Pressure Cooker


Presto

List Price: $59.99
Price: $46.95
You Save: $13.04 (22%)

Product Details

  • Cooks three to ten times faster than exceptional cooking methods, saving time, energy, and money.
  • Pressure regulator maintains the unique cooking pressure automatically.
  • Ritzy stainless steel with tri-clad base for fast, even heating.

Cuisinart CPC-600 1000-Watt 6-Quart Electric Pressure Cooker, Brushed Stainless and Matte Black


Cuisinart

List Price: $185.00
Price: Too low to display

Product Details

  • 6-quart energized pressure cooker reduces cooking times by 70 percent
  • Measures 12-1/5 by 12-1/5 by 13-1/5 inches; 3-year reduced warranty
  • Timer; poise-touch handles; nonstick dishwasher-safe cooking pot and trivet

Chicken that Tastes like it was cooked in a Slow cooker in only 15 minutes ...

Learn how acquiescent it is to cook tender chicken in the pressure cooker in 15 minutes!

coleman propane griddle

I like to cook roast beef and chicken in a pressure cooker, but how long?

Jul 29, 2006 by happydawg | Posted in Cooking & Recipes

My genesis taught me how to use a pressure cooker years ago she has since died. I am never really sure of how long to put a roast or a chicken in there to cook. Anyone know?
My pressure cooker is older than slime. My mother got it from my grandmother and I got it after my dad fixed the valve stem in it in his shop in about 1984. He was a tool and dye maker. I have replaced the rubber gasket twice and last chance, it was the last rubber gasket they had at the hardware store.
Also, my grandmother died in 1967. Mom died in 1993 and dad died this January. I am 42 yrs old.

I'm an old man at pressure cooking. First I would suggest you go out and buy a new pressure cooker. A pressure cooker is a fine piece of equipment but at the same time it can be VERY dangerous if not properly maintained.

That being said, a roast (beef or pork) will cook to "fork eatable" in 1 and 1/2 hours. Chicken takes much less time. It will cook to falling off the bone in 15 to 17 minutes. These times are at 15psi. Vegetables take anywhere from 5 to 20 minutes, depending on the veggie. Also, never fill your pressure cooker more than 2/3s full. Any more than this can concern the vent to clog, which means KA-BOOM!
Hope this answers your question.

robocop | Jul 29, 2006

http://www.missvickie.com/howto/times/but.html
candl91402 | Jul 29, 2006

as a overall rule you cook about 1/3 the time you would normally cook. Start timing when the weight starts jiggling, and keep the burner hot enough to see the weight jiggle continuously just a little. But check using a meat thermometer to fare sure the internal temperature of the meat is high enough.

Sounds like you are a good cook. Can I issued over for dinner?
Diane D | Jul 29, 2006

It depends on the immensity of the roast or chicken. Check the instructions on your cooker. They usually tell you how many minutes per pound.
Tamara | Jul 29, 2006

I cook a whole chicken in my crockpot all day dream of on high... does that help?
Mike S | Jul 29, 2006

I'm an old ovation at pressure cooking. First I would suggest you go out and buy a new pressure cooker. A pressure cooker is a fine piece of equipment but at the same time it can be VERY dangerous if not properly maintained.

That being said, a roast (beef or pork) will cook to "fork sore" in 1 and 1/2 hours. Chicken takes much less time. It will cook to falling off the bone in 15 to 17 minutes. These times are at 15psi. Vegetables take anywhere from 5 to 20 minutes, depending on the veggie. Also, never fill your pressure cooker more than 2/3s full. Any more than this can basis the vent to clog, which means KA-BOOM!
Hope this answers your question.
robocop | Jul 29, 2006

(L)
You can cook roast the beef and chicken in pressure cook. But for beef you have cook more every now compare with chicken. because chicken will cook soon but beef will take more time and also you have pour more water for beef but for chicken only sprinkle the flood becuase chicken has water.
juliarajkumar | Jul 29, 2006

Pressure cooker chicken?

Feb 09, 8786 by Kate e | Posted in Cooking & Recipes

If I brown chicken with a coating of flour and spice and then pressure cook in broth. Will the broth thicken?
EDIT JP I would give you best answer but I don`t know how.Thanks

not very much. I do chicken and dumplings in the pressure cooker, though, and the consomm thickens very well. Just cook the chicken in the cooker till done. I usually add carrots, potatoes, celery, and seasonings. When done, I relocate the lid, and put dumpling dough balls on top of the chicken and veggies, replace the lid (without the pressure valve, and cook for 15 minutes over the boiling stock. Then I remove the lid, and serve. The broth has thickened on its own by that point, and it goes over everything. In our household, there are never any leftovers when I do this...

jpturboprop | Feb 09, 2420

Have you ever deep fried chicken in a pressure cooker? Is there a trick to it or is it easy? Got a recipe?

Nov 14, 2008 by mamacedar | Posted in Cooking & Recipes

I distinguish that Colonel Sanders is 'famous' for cooking his chicken in a pressure cooker, and it is delicious, but it seems kind of scary to try it at home. I have never used a pressure cooker, movement they seem dangerous even with regular food in them, let alone hot oil!

know this article
http://missvickie.com/howto/fry/frying.html
If you're looking for juicy fried chicken, Ive got extreme easy recipe. Email me

edit, Becky, you should read the article as well. They use Commercial pressure fryers, not pressure cookers

libbyami | Nov 14, 2008

Chicken in pressure cooker - News


Chicken Stew In The Pressure Cooker A Time Saver
Hartford Courant - Feb 09, 2012
Chicken Stew In The Pressure Cooker A Time Saver Both of us about the jingle of the pressure cooker when our working moms decided that a beef stew would be the perfect last-minute meal. In under 30 minutes, a braised dish that normally would order a few hours on top of the stove could be served

States under pressure as health law deadlines approach
Gant Daily - Feb 09, 2012
“It's a pressure cooker,” said Graham. States are “in a put where they have to act with imperfect information.” One of the most pressing tasks for states this year has to do with the creation of exchanges, through which individuals and mundane