Best products from r/PressureCooking

That would be an awesome product (do a Kickstarter! lol), but afaik it doesn't currently exist. I use two things instead: an immersion (stick) blender & a motorized stirring arm. The stick blender is great for stuff like soups or applesauce or whatever, anything that you want to puree in the bowl itself. I have a Miallegro, which is no longer sold unfortunately:

https://www.amazon.com/Miallegro-9080-Immersion-Stainless-Attachment/dp/B00275T6YC/

Aside from being stupid powerful, it also came with a bunch of attachments that mimic'd some functions of a food processor, as well as a single whisk, which could simulate a mixer for certain purposes. Plus it had a nice little vertical cup, which is super useful for homemade mayo (takes about 30 seconds!). Poke around Amazon for immersion blenders that come with accessories, like this one:

https://www.amazon.com/Immersion-Processor-Smoothies-Puree-Heavy-Stainless/dp/B071RB7WWS

The other unit I use is the Gourmia GST210R robot pot stirrer. $30 on Amazon:

https://www.amazon.com/Gourmia-GST210R-Stiriffic-Adjustable-Automatic/dp/B01GSLYSRK

It is cheap-feeling & has funky battery requirements (you have to charge it for 24 hours initially, and FULLY discharge it before recharging it again), but it does the job. I've tested it on the 3qt Mini IP and the regular 6qt IP and it works fine. It's great for anything that requires constantly stirring like a gravy, risotto, custard ice cream base, etc.

Otherwise, probably your best bet is just to find an electric hand mixer with slightly longer-than-normal beaters to fit in the IP bowl.

The best advice that I can give you is what really got me into pressure cooking with my new Instant Pot...a really good cookbook! The best one that I've used so far is:
The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric https://www.amazon.ca/dp/0804185328/ref=cm_sw_r_cp_apa_i_6N7XCb2F3HSKB

This wonderful book has so many great, simple recipies with easy to follow instructions. I've done many recipes from that book and I feel like I'm eating like a queen! 👑 Also, I learned what Compote is and just how wonderfully delicious it is served over vanilla ice cream!!

You're barking up the wrong tree. Even if you can do a pizza in a pressure cooker, you shouldn't because it's the wrong tool for the job and is poorly suited for the task in every respect.

I can appreciate the problem of not having a full-sized oven. The best solution is to buy a convection toaster oven like this one. It's actually better than most regular full-sized ovens for probably 90% of baking tasks. It comes up to full temperature faster. The heat is evenly circulated with a fan. Food bakes more evenly and quickly, with good browning, compared to a non-convection oven. It will fit up to a 12" pizza, including frozen pizza. It's probably the best choice for frozen pizza, better than a regular oven. It gives superior results for refrigerated biscuits and pastries, breaded chicken nuggets & patties, and most frozen quick bite foods like tater tots, pizza rolls, jalapeno poppers, fish strips and sticks, french fries, egg rolls, etc.

You won't even want an oven after you get one. There are also countertop convection ovens with rotisserie and microwave combination, so that it can serve multiple purposes. These are more expensive, but can save money and be a better long-term option in many cases. It's much cheaper to buy whole chickens on sale to freeze and rotisserie whenever you want than to buy roti chicken at the store. An example is the Cuisinart CMW-200 that has convection, microwave and rotisserie modes. The $42 convection oven is fine for pizza though. It's even better if you buy a pizza stone for it that you preheat.

The model of IP that's always been the all-time highest selling (unless that got eclipsed yesterday by the 8 qt which I sort of doubt) is the regular DUO60.
It didn't go on sale for Prime Day (surprising many people) but yesterday it went down to $89, though it's back up today at its usual/recent price of $99 (down from about $140 when I bought mine). It did go down to $69 around Black Friday and the Prime Day before that, but IP seems to be pushing the 8 qt this go-round rather than any of their 6 qts.

That $99 regular DUO60 is still one heck of a deal for what you'd be getting (and most of the recipes and references online are still for that model). Mine's about two years old now and still going strong. (I wasn't even tempted to get a different model this sale period.)

https://www.amazon.com/Instant-Pot-Multi-Use-Programmable-Pressure/dp/B00FLYWNYQ

Oh, and Kohls has had that model I think also on sale (maybe with a code too?) but not sure about now. And Walmart has had various models (the DUO60 they're allowed to sell is also called an "ENW" or something), but always be aware of which model you're buying.

The LUX model is a bit cheaper though (today at amazon it's $71), but it's not a 7-in-1 so not able to do yogurt (also proof dough, ferment tempeh, etc, on that setting) like the DUO60 and the higher models can do. The LUX also won't have Low pressure (seldom used by most), or be able to be set for as many hours in a row and some other things you might not care about. It's fine though if you really want to save money, and if that money would be worth it over the years you might have the LUX.
https://www.amazon.com/dp/B01MFEBQH1?ref=emc_b_5_t
(Btw, the LUX also used to be made in a 5 qt size but not sure if there are any new ones of those still around.)

I went through a lot of reviews several months ago, including the America's Test Kitchen picks. Oddly, I've found that review sites like ATK and Consumer Reports tend to recommend products that then get pretty bad public scores when you look them up.

I'm not sure if that is because of unrealistic expectations, the quality on the products drop after getting a good review, or just sheer dumb luck. For me, I trust the masses more than a purportedly expert so ultimately decided on the Kuhn Rikon 7-quart.
http://www.amazon.com/Kuhn-Rikon-Duromatic-Efficient-Pressure/dp/B000AUOC7W

I don't know that getting the black plastic value was absolutely necessary given I don't use it too much, but given what you just went through - the peace of mind may be worth. Otherwise, I am loving this cooker, it is almost completely silent and well made.

I'm two recipes into my new Instant Pot (yogurt and hard boiled eggs, started with the basics :D) and I'm planning my third today. I haven't added any accessories yet beyond replacing my cloth pot holders with silicone in order to be able to remove the inner pot more easily and safely. However, I have a few things on my Black Friday/Christmas list, based on what I've done so far and what I plan:

• spare sealing rings - I'm looking at the red/blue set so I can have one for yogurt, and one to rotate with the stock ring if I do something stinky or just want to wash it between dishes
  
• second inner pot - I think I'm just going to get another stainless, but looking at today's meal prep plan I'd really like to be able to just yank the pot of chicken out, and drop in a pot of cubed potatoes without having to empty and wash in between (not doing them at the same time for Reasons.)
  
• Silicone Steamer set this is low on my list, but it's the one I'm looking at for doing any pot-in-pot, and possibly for being able to stack eggs more easily than with the standard rack. For your meat + vegetables I think this would be more important
  
• glass or silicone lid - I haven't decided which yet, but especially when I get a second pot I'd like to have a lid I can just put on and toss the whole thing in the fridge, either pre-prepped or post-cooking. I'm leaning towards glass because I could use it for sauteing (I think) and for slow cooking if the Instant Pot replaces my slow cooker (experiment forthcoming over the holiday break.)
  
  Even buying all of the above as "genuine Instant Pot accessories" from Amazon the total cost comes out to under $100, which is not a bad deal considering the utility of them.

I've never seen one like this so I can't comment on the quality or anything.

I have a very inexpensive, no-frills Presto. It's not expensive but it works great. It's got a nice, heavy bottom that makes it great just to use as an extra saucepan as well. You can also buy an alternate weight for it (part number 50332) that will allow you to use varying pressures (5, 10, 15psi) with it.

Finding myself in the same position, after reading through posts on this thread, and already owning 2 small, old, Indian cookers, I purchased this cooker, nervous about it being well-made, and I LOVE IT. Perfect capacity, sturdily built, easy to clean, just perfect. I will add that I had no interest in an electric cooker.

lol, I understand. It is a bit of a drive for me as well. I did buy this pressure cooker for just over $100 on Amazon and I love it. HUGE capacity, but there isn't a need to fill it as long as you have the bottom covered with even water. It is an amazing pressure cooker, and with Amazon Prime it is even delivered free.

there are a few on amazon but they are much higher than usual pricing.

I recommend the instant-pot.
Instant Pot


It generates 12.8 PSI at high pressure(verify?) but whatever i cook in it comes out great as i use timing from
America's Test Kitchen pressure cooker
or
Lorna Sass Pressure Perfect
or
Bob Something From HSN Fast cookbook(built for electric units).

I also use a meat thermometer in case to verify safety in case the meat was somewhat frozen or not.

PM me for any questions?

Thanks, I appreciate the advice. The silicon basket sounds like a good idea - would it be something like this?

Sorry, I actually meant it's available for pre-order! Anyway, if you use the code "ipot" it's $100 off for a total of $189. Considering their most popular model is $135, I wonder if the Bluetooth functionality is worth the extra $54.

Regarding the sous vide option: on the FAQ page they say with calibration it can be accurate to ±1° Celsius. This isn't quite as accurate as I wish it were... but I wonder if there would be a way to improve it a bit more, maybe by adding some circulator pump. Still, I'm very intrigued.

EDIT: I've emailed them and asked if the sous vide option can be turned on without the lid being fastened (in order to use a circulating pump), and if the firmware for the iPot is able to be updated at all. I'll update the thread when I hear back.

EDIT 2: It WILL work without the lid on, and re firmware:
>"There may very well be some firmware updates in the future".

Just noticed the Amazon link is for a 7 litre model. The 5 litre is £120 which is about what I paid. Great pressure cookers. I would never go back to the old prestige style with weights like my mum used.

This is the model I have: https://www.amazon.co.uk/gp/product/B00009A9XT The stubby handles are great for saving space in the cupboard and on the hob.

I am not experienced with the Chef line. I own the Duo, and it works well and was a good value seeing as I didn't have any pots to begin with. I would stay away from their Splendid line because of quality issues.

I have this Instant Pot, and it's amazing. Very easy to use. I also bought a second stainless steel pot, sealing ring, and the glass lid for other types of cooking.

It even has a yogurt function that works well. I like it because, while you can make it in the pot, there's enough room to make the yogurt in four 500mL glass mason jars. (Then I put the white reusable screw off lids on and put them in the fridge.)

You can usually tell if they're going to be quiet by the absence of a "jiggler" on top - although not a perfect gauge, it works pretty well.

Here's a T-Fal and a Presto that are inexpensive and highly rated.

As always, I have to throw in a recommendation for Hawkins - although their best value is in their hard anodized cookers like this one. The Futura line lets out a fairly constant quiet hiss when the flame is appropriately set. Their more traditional ones (appear like jigglers) don't jiggle, but give a periodic concentrated burst of steam. That's because these are "modified 1st gen" technology. But, I am a fan of the simple lid locking mechanism.

I would say the Fagor Duo, but the price has gone up almost $40 since I bought mine a couple of years ago. I think you can do better for $150. Get at least an 6qt cooker. The 4qt one I have can't fit much of anything, but my 8qt is perfect for almost everything.

The pressure cooker doesn't have any settings. I have a presto and I just put it on my stove burner on the highest setting until the top thing starts rocking, then I turn the heat down to 1/3, which will keep the thing on top rocking for the duration I cook. That's how I cook everything. Most meats ~10 minutes, cool under the sink. Most vegetables ~1 minute, cool under the sink. I cook rice for about ~2mins, then set it aside for ~5mins, then cool under the sink.

Friend of mine made this over the weekend. Fantastic!

Edit: because of this, I ordered America's Test Kitchen's pressure cooker cookbook (http://www.amazon.com/Pressure-Perfection-Editors-Americas-Kitchen/dp/1936493411). Will post a review once I get it.

Don't get me wrong the mini is still great, just a bit small for my needs. The 6qt allows me to have more leftovers which with my odd work schedule is a big plus.

If you don't mind used, the Duo 60 Plus $60 (Used - Good), or $63 (Used - Very Good) from Amazon Warehouse Deals.

The best brand I'm aware of is Kuhn Rikon.

Considering they're made in Switzerland, it's bizarre they're cheaper in the US (£178.39 against $159.96, though it is on offer in the US)

https://www.amazon.co.uk/Kuhn-Rikon-Duromatic-Stainless-Steel-Saucepan/dp/B00004R8ZF/

https://www.amazon.com/Kuhn-Rikon-Duromatic-Stainless-Steel-Saucepan/dp/B00004R8ZF

However, how will you get it back? Airport security might not like a pressure cooker, plus you might end up paying duty.

Yeah, 9mm is larger than any I've got. That thing looks to be around as big as my 23 quart canner you may have better luck specifying pressure canner parts rather than pressure cooker parts.
Maybe it's related to this thing ?

IDK about the elctric models, but Presto makes an very good cooker (nonelectric) for the money. I own both a fagor and a presto and probaly use my presto more, it may not be as "nice" but for almost half the price I dont mind if it gets a scratch or burn...

http://www.amazon.com/Presto-01370-8-Quart-Stainless-Pressure/dp/B0000Z6JIW/ref=sr_1_4?ie=UTF8&qid=1463228260&sr=8-4&keywords=8++quart+pressure+cooker

Kuhn Rikon 6 quart. I have the eight quart and use it every other day. The locking mechanism is brilliant and it naturally depressurizes within 8 minutes.

https://www.amazon.com/Kuhn-Rikon-Stainless-Steel-Pressure-Cooker/dp/B00009A9XT/ref=sr_1_2?ie=UTF8&qid=1481593520&sr=8-2&keywords=kuhn%2Brikon%2Bpressure%2Bcooker&th=1

Hey, want to get on a list together? I'm a middle eastern male and I own this pressure cooker and I love it.

I've done this with brisket in my pressure canner,this one.
Though I cut the brisket into two pieces so it would fit in the bottom with a braising liquid. It absolutely works. Turns out great. I can't remember exactly how long I put it in for though, I've cooked too many other things since then, sorry.

Can't beat this for $13... it's a good starter book.

http://www.amazon.com/Pressure-Perfection-Editors-Americas-Kitchen/dp/1936493411/ref=sr_1_1?ie=UTF8&qid=1371008143&sr=8-1&keywords=pressure+cooker+perfection

The Weeknight Chili from this book is great and it only takes 10 minutes under pressure, plus a little prep time.

Pressure cooker are usually sold by volume capacity (quarts) with the largest commercially available cookers being 8qts.

Instant Pot is usually the first to be recommended. I have used a Power Cooker from Walmart just as successfully. Both should have a pot height that meets your needs.

I've seen 10qt options on Amazon but am not familiar with the brands.

Amazon is currently listing the 8-quart Instant Pot as in stock.

I use a tall pot on my NU Wave Ti keeping the food bags far from the bottom & get fabulous results.

I suppose you could use a tall trivet or strainer of some sort that can handle the temp, but wouldn't put it under pressure & no more than 130ºF in such a small vessel (might cook too fast?) for maybe 2-3 hours.

Also, IME, reverse sear cannot touch a properly done sous vide cut with a razor thin bark torched to perfection.

Instant pot!

http://www.amazon.com/Instant-Pot-IP-DUO60-Programmable-Generation/dp/B00FLYWNYQ/ref=sr_1_1/185-5986159-8647865?ie=UTF8&qid=1409120445&sr=8-1&keywords=instant+pot

Instant Pot

Specifically this one: https://www.amazon.com/Instant-Pot-IP-DUO60-Multi-Functional-Pressure/dp/B00FLYWNYQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1485534564&sr=1-1&keywords=instant+pot

You can scroll through them all day, literally.

Here's the same deal without the affiliate link.

https://www.amazon.com/Instant-Pot-Programmable-Pressure-Steamer/dp/B01B1VC13K/

Here is the mobile version of your link

I have been using this one for many years. Normally $60 when in stock:
https://www.amazon.com/Presto-01370-8-Quart-Stainless-Pressure/dp/B0000Z6JIW

Actually, I bought it locally and gave the local kitchen supply place a little business, but here's a link to the same item.

http://www.amazon.com/Kuhn-Rikon-3344-7-4-Quart-Stainless-Steel/dp/B00004R8ZF/ref=sr_1_4?ie=UTF8&qid=1348508693&sr=8-4&keywords=kuhn+pressure+cooker

> $40, Presto - Stellar reviews, however, the product is aluminum and not stainless steel as advertised. Reviews warn about rusting and overall poorer quality in models purchased after 2012.

Presto makes both aluminum and stainless models:

• Stainless - $33
  
• Aluminum - $27

You're getting it! Your physics is looking good,Good work!

Now look at this:

https://www.amazon.com/dp/B00006ISG6/?tag=pressurecookerportal51-20

That little device at the top is a weight. It sits over an opening, keeping the steam in the pot, thus raising pressure inside of the confined space!

This is a conventional pressure cooker and if you take the weight off you loose pressure, as there is only an open tube leading down into the cooker.

OK, now, this weight is totally dependent on gravity, and the weight is not held on by anything else, there is no spring. I think this may have been a source of confusion.

So you can simplify your equation, as the Fatm is the same on both sides, before heat, the weight sits on a tiny tube, holding in steam as heat is applied, until the pressure overcomes the weight, regulating the pressure to your design parameters.

Did your mom let you try our little experiment? You turn that pot upside down and the weight falls off! Give it a try! But be careful!

Now this is fun:

http://www.popsci.com/science/article/2010-06/esa-satellite-maps-earths-gravity-3-d

See all those colors? Those are changes in gravity on Earth! Engineers at the GOCE did that. Now it may not be much, but it is effecting the weight. Do you see that the cooker may not work well in free fall?

One of the main points of using a pressure cooker is that it makes the food tastier and infuses the food with the spices that were added. It locks in the flavor. Try the following:

1. use chicken stock, beef stock, or vegetable stock instead of plain water.
   
2. The meat is usually not submerged. The liquid never really evaporates out of the pot so there is no need to do so.
   
3. saute the meat in the spices before cooking. This will add flavor.
   
4. Try the following recipe books and resources. They will give you good techniques for cooking different types of meat. This or that or this site. None of them have failed me.