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Lots of people use frozen chicken in the pressure cooker. Unlike the crock pot, it's totally safe and you'll find lots of directions about how to do it.
The one I have (power pressure cooker xl) has a nonstick pot with a raised pattern on the bottom. Some people who have that one have said it's hard to clean, but I haven't had any problem with it. I don't put it in the dishwasher because it takes up a lot of space that I can use for other things. Besides the inner pot, the lid and gasket have to be washed. You have to be careful not to lose the little pieces down the disposal if they ever come loose...there's the main valve which comes off to wash it and then a backup valve which has a silicone washer holding it on. Mine has a thin metal disc that holds the gasket and pops into place in the lid, but other brands have different things.
The eggs are really easy to peel when you cook them in a pressure cooker. The shells just slip right off.
Rice...just be careful to refrigerate it as soon as possible. We never think of rice being a potentially unsafe food in the kitchen but there's stuff that grows in it that isn't killed off with heat.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by Hedgehog_Mom
The eggs are really easy to peel when you cook them in a pressure cooker. The shells just slip right off.
Rice...just be careful to refrigerate it as soon as possible. We never think of rice being a potentially unsafe food in the kitchen but there's stuff that grows in it that isn't killed off with heat.
Eggs: That's what I've heard. So cool!
Rice: "Arsenic? Is it arsenic?!?" (Said the way that George Costanza in Seinfeld said "Lupus? It is lupus?!?")
I agree, I see no reason to have one, now I am retired, I have no problem cooking a pot of beans on the stove top, it doesn't take that long. I mostly use the crock pot for pork, & I make it into pulled pork or taco meat, so falling apart is ok. I make my stews stove top also. Maybe when I was working it would have helped out, but now, we retired & downsized, so I do not have the room for any more gadgets. But thank you for the thread, it has been very informative.
Also, now that there's some scaremonger campaign about crockpots leaching lead after reaching a certain temp, hubby doesn't want to use the crockpot any more.
This is a huge huge time saving. The pressure cooker is a slow cooker for people who don't have time to plan and prep ahead. Same stuff, less time.
This has been huge for us. We are eating more beans (like we should) because I don't have to schedule making fresh ones on a calendar anymore (some exaggeration). I am no longer buying black, kidney or chick peas in a can, so even healthier.
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Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Okay, you guys are going to think that I'm nuts -- and you wouldn't be wrong; I am -- especially since I'm only getting an Instant Pot after I move (June), but you know how some things just pop into your head and what better time than the present than to ask?
I work from home and, when I have something cooking in my crockpot, I love that I can smell it as it cooks. It's not quite as amazing as being out all day, opening the front door at the end of the day, and the smell HITS you. But, still... it's a nice thing/smell.
Does the Instant Pot give off that smell as its cooking too?
There isn't generally too much cooking aroma while the IP is sealed - a little bit depending on what you are cooking, but not a lot. Once you start to release the pressure, you can smell it more. But of course, it's cooking for a much more limited time, so no matter how much of the food you smell, it's going to be maybe 30 minutes, not 5 or 6 hours.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by emm74
There isn't generally too much cooking aroma while the IP is sealed - a little bit depending on what you are cooking, but not a lot. Once you start to release the pressure, you can smell it more. But of course, it's cooking for a much more limited time, so no matter how much of the food you smell, it's going to be maybe 30 minutes, not 5 or 6 hours.
That's exactly what I thought. Oh, well. Thanks, emm!
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