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Holiday Pressure Cooking

ePressureCooker.com:  Pressure Cooking Recipes and Reviews

© 2015 ePressureCooker.com

I had such high hopes for the pressure cooking recipes and the content I would create for the Thanksgiving and Christmas holidays, but I’m afraid several extended family illnesses, caregiving and trying to help my family through the probate process took up most of the year. I’ll do much better for the holidays in 2016.

But in the meantime, I thought I would point out some of the ways using an electric pressure cooker can really help you during the holidays. To me, two of the biggest problems with holiday cooking are first, there always seems to be a shortage of free burners on the stove, room in the oven and available counter space, and second, that its hard for the cook to juggle multiple different dishes on the stovetop that are all vying for our attention. Because it’s a stand alone unit, an electronic pressure cooker can work anywhere there’s an electrical plug: you can place several of them on top of the sideboard in the living room, making recipes like my Pressure Cooker Mashed Potatoes and/or Pressure Cooker Soups. This frees up burners and counter space in the kitchen, you don’t have to pay attention to the soups until you’re ready to serve, and you can use the pressure cookers as chafing dishes to keep the food warm until you’re ready to eat. As for the mashed potatoes, the pressure cooker will keep them hot until you are ready to mash, then you can just put them back in the machine on the “Keep Warm” setting until you’re ready to serve them.

When most people think of pressure cookers, they think primarily of meat and beans. And while pressure cookers do a great job of braising your roast until its meltingly tender or allowing you to make beans and other legumes quickly, without an overnight soak, there’s so much more you can make with them, and there’s a lot you can make for the holidays, too. As you can see from the cookbook recipes I’ve listed below, you can use your electric pressure cooker to make a wide range of hot dips for your vegetables and crackers, all sorts of flavored meatballs for your appetizers, and a wide range of soups: from elegant French onion and potato leek soup to homemade cream of mushroom and chicken and wild rice soups or fall and holiday soups made from sweet potato or winter squashes that can be made in a fraction of the time they would normally take. For holiday main courses, be it Thanksgiving, Christmas or Easter, there are recipes for turkey breasts, a Cornish game hen, ham, pork loin roast, leg of lamb, lamb chops and lamb shanks, and sirloin beef roast with mushroom sauce, a veal recipe, and a rolled flank steak that’s stuffed with parmesan cheese and spinach.

Pressure Cooker Swedish Meatballs from Slow Food Fast

For your side dishes, you can make all sorts of potato dishes in them, from the classic mashed potatoes to potatoes boulangere to smashed and skillet red potatoes and both sweet and savory sweet potato recipes. If you prefer rice, there are lots of risotto dishes that can be made with very little active stirring and in a fraction of the time it takes to make it on the stovetop, there are wild rice, rice stuffing, and pilaf recipes. For vegetables, there are holiday favorites such as green bean casserole and mac and cheese, and a number of recipes for traditional holiday fare, including carrots, parsnips, winter squash, brussels sprouts, leeks, broccoli and artichokes. And while you may not think of pressure cookers and desserts, there’s a wide range of sweets you can make in them, many cheesecake recipes, custards, puddings, sweet and savory bread puddings, rice pudding, poached fruit, cherries jubilee and fruit compotes to serve over ice cream, and even fruitcakes.

And don’t forget New Years! If you want to follow the Southern tradition, there are a number of recipes for collard greens and black eyed peas (Hoppin’ John) and even a cornbread recipe made in the pressure cooker. Serve the Hoppin’ John with a coin under the bowl and remind your family and guests that the tradition is to leave three black eyed peas on your plate to assure the New Year will be filled with luck, fortune and romance (though maybe your younger kids won’t want to leave the third pea on their plate). If you would like to take the New Years tradition even farther south, tamales are traditional fare for special days like Christmas and New Years, and Pressure Cooker Gourmet not only gives you a basic pressure cooker tamales recipe, but four different fillings (creamed corn, shredded chicken in tomatillo sauce filling, black bean and plantain tamale filling and a spicy beef filling) and a mint lime butter to serve them with.

Comfortable Under Pressure soup and finger food recipes include Sweet Potato and Fennel Soup with Pumpernickel Croutons, Creamy Potato Leek Soup, Asian Meatballs and Greek Meatballs with Cucumber Yogurt Dip. For those who want to have something other than roast beef or turkey for the holidays, main course recipes include Pork Loin with Apples and Pears and Leg of Lamb with Lemon Mint and Honey. Side recipes include Risotto with Butternut Squash and Sage, Wild Mushroom and Lemon Risotto, Quinoa with Cinnamon and Raisins, Wild Rice with Mushrooms and Peas, Wild Rice with Pecans Cranberries and Parsley, Farrotto with Asparagus and Lemon, Farrotto with Wild Mushrooms and Chives, Spicy Fennel with Pinenuts and Currants, Pumpkin Pie Spiced Sweet Potatoes, Parsnip and Sweet Potato Mash with Brown Butter, Sweet Potato and Apple Mash, Collard Greens with Smoked Ham, Spaghetti Squash with Parmesan Parsley and Breadcrumbs, Carrots with Orange and Rosemary, Buttery Braised Leeks, Brussels Sprouts with Bacon and Parmesan, Steamed Artichokes with Lemon Aioli, Beets with Tarragon and Orange Balsamic and Potatoes Boulangere. Dessert recipes include Poached Pears and Peaches, Rum Raisin Rice Pudding, Port Cherry Compote and Blueberry Cinnamon Compote (serve either over ice cream), Stewed Apples and Plums, Caramel Pots de Crème, Dark Chocolate and Orange Pots de Crème, Vanilla Cheesecake, White Chocolate Raspberry Cheesecake, Bread and Butter Pudding, Annie’s Chocolate Hazelnut Banana Bread and Butter Pudding, Marmalade Bread and Butter Pudding and Toffee Apple Bread Pudding.

Macaroni and Cheese Recipe from Pressure Cooker Perfection

Pressure Cooker Perfection has the best pressure cooker macaroni and cheese recipe I’ve tried so far, and it is really easy to make: no making a béchamel beforehand, its literally so quick and easy you could make it for a weeknight dinner, and delicious enough to serve at a Christmas dinner. In fact, the mac n’ cheese is so good, when my nephew tried some for the first time, without consulting his parents, he invited me on the spot to come live with them. Just one piece of advice that the folks at America’s Test Kitchen didn’t emphasize enough: add the shredded sharp cheddar to the pasta FIRST, and incorporate the other cheese last. Because its been aged longer, sharp cheddar is drier, and doesn’t melt as easily as other kinds of cheese, even mild or medium cheddar. If you add it first, the heat and the loose starch will help it melt more easily. Other recipes you could make for the holidays include Pork Tenderloin with Apples and Cranberries, Sirloin Beef Roast with Mushroom Sauce, Turkey Breast and Gravy, Parmesan Risotto, Mashed Butternut Squash, Mashed Sweet Potatoes and Buttermilk Smashed Red Potatoes. And for New Year’s, there’s even a Braised Collard Greens with Bacon recipe that’s traditionally eaten (along with cornbread) in the South on New Years Day to help bring you riches for the coming year.

Slow Food Fast has a number of recipes that would make great appetizers or first courses for your holiday meal: Butternut Squash Soup, Sweet and Sour Meatballs, Spinach and Artichoke Hummus, Swedish Meatballs (that were so good I don’t have a finished picture to show you because we ate them all up on the spot). For entrees, there are recipes for Cornish Game Hens with Garlic and Rosemary, Turkey Tetrazzini (for your leftover Thanksgiving turkey), Turkey Tenderloin with Cranberry Orange Glaze, Two Can Cola Pork Roast, Ham Steaks with Pineapple Cherry Glaze, Pork Loin with Milk Gravy, Braised Lamb Shanks with Lemon and Mint, and Veal Francaise. Side dish recipes include Green Bean Casserole, Cauliflower with Cheese Sauce, Skillet Red Bliss Potatoes, Maple Butter Glazed Carrots, Herbed Green Beans Carrots and Cranberries, Loaded Scalloped Potatoes, Candied Sweet Potatoes with Pecans, Asparagus Risotto, Wild Rice Almandine, Apple Brown Rice Stuffing, Portabella Risotto, Risotto with Gorgonzola and Walnuts and Roasted Garlic and Lemon Risotto. Dessert recipes that would be great for the holidays include Vanilla Bean Cheesecake, Rum Raisin Bread Pudding, Coconut Custard, Cinnamon Apples with Granola and Ice Cream, Pumpkin Cheesecake and Gingersnap Pear Bread Pudding.

Pressure Cooker Stuffing from Scratch from Great Food Fast

Great Food Fast has a number of appetizer and soup recipes that you could make for the holidays, including Broccoli and Cheese Soup, Chicken and Wild Rice Soup, French Onion Soup, Porcupine Meatballs, Taco Dip, Toasted Walnut Hummus, Game Day Sausage Dip, Black Eyed Pea Dip and Creamy Eggplant Dip. For entrees, there’s a Pork Loin Roast (with a cherry Dijon sauce), Apple Cider Pork Roast, Apricot Glazed Pork Loin Roast and Tender Stuffed Flank Steak (with spinach and Parmesan cheese). Side recipes include a savory sausage bread pudding, butternut squash risotto, Brussels Sprouts (with bacon and onions), Broccoli and Cheese Mashed Potatoes, Squash Casserole (with a cheese sauce and chopped pecans), Cheesy Spoonbread, Collard Greens, Loaded Mashed Potatoes and Barley Risotto with Fresh Spinach. There’s even a whole section on holiday cooking, which include recipes for Cranberry Meatballs, Sweet Potato Casserole, Moist Stuffing from Scratch, Stuffed Turkey Cutlets, Parsnip and Rutabaga Mash, Spiced Rice Pilaf, Eggnog Rice Pudding, Figgy Bread Pudding, Croissant Bread Pudding with Apples and Raisins and Apple Cranberry Chutney. Dessert recipes you could make for the holidays include poached pears, Poached Peach Cups, Smores Bread Pudding, Cherries Jubilee (serve over pound cake or ice cream) and cheesecake.

I made the Moist Stuffing from Scratch for Thanksgiving, and I’ve already received repeated requests to make it again. It is a very good basic stuffing recipe, and I was pleasantly surprised that although it was indeed moist as advertised, the bread cubes still had some texture, even the next day when I reheated the stuffing. I should mention that although I normally follow pressure cooker cookbook instructions religiously when I plan to review them, in this case I was forced to deviate slightly. I had purchased some bread I was drying naturally for the stuffing recipe, but unfortunately, I forgot that unenriched bread will go bad more quickly, and a bit of mold showed up before it dried out. I had to toss it and get fresh bread. But because I didn’t have enough time to let the replacement bread dry naturally, I cut the bread into cubes and toasted them in the oven at 350°F for 20 minutes to brown, then reduced the oven to 200° F for a further 30 minutes to really dry the bread cubes out. When I added the bread crumbs to the wet ingredients and mixed them in, they were so dry that they soaked up all the liquid immediately and I had to add another ½ cup of chicken broth so the pressure cooker could come up to pressure. The browned bread cubes actually made the stuffing tastier, so my recommendation would be not to allow the bread to dry out naturally, to toast the bread cubes as soon as you buy it (you can store the toasted bread cubes for a number of days and make the stuffing fresh the day of service) and be sure if you toast the bread to add at least ½ cup more chicken broth than is called for in the recipe.

Cola Cooked Ham and Yams from Miss Vickie's Big Book Pressure Cooker Recipes

Miss Vickie’s Big Book of Pressure Cooking Recipes is a truly massive cookbook, with almost four hundred pressure cooking recipes, so there are plenty of recipes you can make for the holidays. There are too many for me to list completely, but I can point out some of the highlights. Soup recipes include Beef and Barley Soup, Beefy French Onion Soup, Turkey Carcass Soup (for your leftover turkey), homemade Cream of Mushroom Soup and Cream of Sweet Potato Soup. Entrée recipes include Braised Beef Brisket with Horseradish Sauce, Cranberry Braised Turkey Breast, Wine Braised Turkey Breast with Mushroom Gravy, Cola Cooked Ham with Yams, Baked Ham with Pineapple Raisin Sauce, Lamb Chops with Port Wine Mushroom Sauce and Lamb Chops with au Gratin Potatoes. There are several recipes for New Years, Black Eyed Peas n’ Greens and Black Eyed Peas and Greens with Sausage, Hoppin’ John, Mashed Potatoes and Greens and Southern Greens with Roots and Pot “Likker” (in the South, its traditional to eat collard greens and cornbread on New Years Day to bring financial prosperity, and black eyed peas (also known as cowpeas) to bring good luck). Holiday side recipes include Brussels Sprouts in Parmesan Cheese Sauce, Broccoli Florets with Hollandaise Sauce, Parsnips and Carrots with Orange Butter Sauce, Buttered Red Potatoes with Garlic and Parsley, eight different kinds of mashed potatoes and Tropical Treat Sweet Potatoes.

The picture above is of the Cola Cooked Ham with Yams, though I did make some small tweaks to the recipe (and the ham shown in the picture were leftovers that were reheated in a skillet). I was in a hurry, so I went ahead and peeled the yams before pressure cooking, because I knew the acid in the Coca Cola would help reinforce the pectin in the cell walls, and help keep the sweet potatoes intact, even without the skins. I really liked the subtle spiced flavor the cooking liquid and spices gave the sweet potatoes, and I suspect the flavor was enhanced because the yams were peeled, so I’d recommend doing that even though it isn’t in the recipe. Also, I liked the flavor of the cooking liquid enough that I strained it, put it in the refrigerator overnight so I could remove any excess fat (or you could use a fat separator) and then thickened it into a sauce with some potato starch.

Dessert recipes include Molten Mocha Brownie Pudding with Chocolate Mint Sauce, a Master Bread Pudding (with six sweet variations that include fresh and dried fruit, nuts, and Eggnog Bread Pudding), Chocolate Malt Cheesecake, Caramel Apple Pudding, Rice Pudding, Master Tapioca Pudding (with five variations), Grandma’s Sweet Potato Pie Pudding, Pecan Praline Cheesecake with Hot Fudge Caramel Sauce, Peppery Spiced Poached Apples with Spiced Whipped Cream and a Master Custard Cup recipe (with six variations, including Maple Custard, Caramel Custard and Butterscotch Custard). And unique to all the pressure cooker cookbooks, there’s an entire chapter on fruitcakes. You read that right: you can use your pressure cooker to make homemade fruit cake. If you want to know how interesting and compelling this fruitcake chapter is, I’ve never had a good fruitcake, I’ve only had terrible store-bought ones with those awful red and green candied “fruits”, I have no warm and fuzzy memories of fruitcake, only bad ones, but after reading this chapter, I immediately ordered my dried fruits and Unbleached Muslin recommended to wrap it in. I don’t even drink, but after reading this recipe, I was dying to make this boozy, fruity, nutty confection. I’ve got one “ripening” in the refrigerator right now and I’ve penciled in on my calendar for next year when to start making them for next year, too. Fortunately, Miss Vickie tells you how to make both light and dark fruitcakes, and how to make both “quick” and aged fruit cakes, so if you don’t get to it until a few weeks beforehand like I did, you can still have fruitcake, and if you want to prepare your Thanksgiving or Christmas dessert months in advance for a fully aged and decadent fruitcake, you can do that, too.

27 Responses to Pressure Cooking Recipes & Reviews

  • YUM!! These look so great – pinned them on YG!

  • Ron Baughman says:

    Great looking fries. Still having problems with the Pinterest link, but went ahead and pinned this one to my own board. Happy Cooking 🙂

  • Hi Ron, thanks for letting me know about the problem with the “Follow on Pinterest” option to the left. I believe I have resolved the problem, and I believe I’ve heard back from you that you’ve been able to now follow. Thank you for your interest, and try the fries, they’re pretty darn good! ;D

  • Ron Baughman says:

    I will. My spouse loves potatoes. And those made her mouth water. 🙂 Also pinned it. Great job!

  • Mark Preston says:

    If you are the original poster about Sanborn’s Enchiladas Suizas recipe at eGullet, I have provided an addendum to the post at the bottom of: http://dangermencooking.blogspot.com/2009/08/enchiladas-suizas.html

    • Yes, that was me! That was so kind of you to post the addendum on your blog to address my questions. Given that I live in Los Angeles, you’re right, my chances of getting “fresh, warm, right out of the cow” milk to ferment are pretty low, but I had already consulted my father again after the eGullet discussion, and he’s now saying well yes, maybe the enchiladas suizas did have tomatillo in them after all.

      So after reviewing your recipe (I was especially intrigued by your use of sesame and pumpkin seeds), I made sure I had all the ingredients stocked up in my pantry. I probably won’t get to it until after the holidays, but I’m definitely looking forward to making your recipe, and dad is definitely looking forward to eating it!

  • I added a link to your site in my post on pressure cooker resources. Thanks for leaving me a comment during my pressure cooker week.

  • gator-mom says:

    Your recipes all sound great. I do not have a pressure cooker but would love to get one. My husbands great grandmother used to use one all the time. What brand name/model would you suggest? Also, I love your site. Did you build it yourself?

    • Hi Gator Mom, thanks for the kind words. I did (more or less) design the site template myself. I personally use the Cuisinart CPC-600 Electric Pressure Cooker – you can see my review for it here: Review of the Cuisinart Electric Pressure Cooker. I’ve used my machines (I own several of them) very heavily over the years, I still love them, and its got a three year manufacturer’s warranty, which I greatly appreciate. If you prefer to avoid a nonstick cooking insert, my sister recently purchased one of the Instant Pot 7 in 1 Electric Pressure Cookers. Its not only a pressure cooker, you can also make yogurt with it, and use it as a slow cooker, so its very versatile. I haven’t been able to test it myself, but so far, my sister really loves it.

      Feel free to ask if you have any questions. I’d be happy to help you figure out what is right for you. Buying a pressure cooker can be a daunting experience if you have never owned one and don’t know anything about them, but I’m here to answer any questions you may have.

  • gator-mom says:

    Thank you so much for the information. I do like the idea of a non-stick cooking insert, but I am going to start looking around and compare features, prices, etc. My husband said he would love to have one because he has a lot of his great grandmothers recipes that she used in her own pressure cooker way back when. We both love to cook. My mom was a caterer and my father in law is one of thirteen kids from the farm country in Ohio. Good home made everything! I learned a lot from all of them!

    Thanks for your help!

    • Oh wow, you still have great grandmother’s pressure cooker recipes? That’s great. You may need to experiment with the time under pressure, however. Great grandma had a stovetop pressure cooker, which generally reach 15 PSI, most electric pressure cookers don’t quite come up to that PSI, so you may need to add a few minutes to the cooking length. (And if you’re at altitude, 3,000 feet or above, you may need to make further adjustments.)

      Let me know if there are any further questions I can answer for you.

  • gator-mom says:

    Yes, great grandmother’s was a stovetop pressure cooker. I still remember how both the main dishes and the vegetables were to die for. Thank you so much for all of your help!

    • Chrislmill says:

      😀 I am so happy that I have found your site. My husband and I bought our very first pressure cooker a few weeks ago and I have had some difficulty finding recipes that I could understand. Your site is perfect for me. My cooker is the “Power Cooker” that I saw several times advertised on cable TV. It is easy to use and we have been happy with the results coming from it! Today I followed your directions for corn on the cob and we enjoyed them a lot. Congratulations on such a helpful and well written cooking site.

  • ePressureCooker
    ePressureCooker says:

    Thanks, Chrislmill! I put a lot of effort into writing clear instructions, and providing more detailed explanations for those who need/want it, so it makes me very happy to hear that you found my site helpful. I’m not familiar with your machine, but glad to hear that the recipe worked in your machine, too. Feel free to “Subscribe by Email” (in the left column above the “Vertical Menu”) so that you receive an email notice when I publish new recipes. :mrgreen:

  • Shluft says:

    Thanks a lot! Looking forward to share some of my recipes as well! Want to ad a forum may be?

  • ePressureCooker
    ePressureCooker says:

    I don’t know if there’s enough demand to justify a separate forum (I get many thousands of visits each month for each comment that’s left), and there are a number of potential copyright / liability issues I’d have to take under serious consideration before agreeing to do something like that, but if there’s enough interest expressed, I’d be willing to entertain the idea.

  • Enstar says:

    Very good looking site with detail information about food preparation. The stuff seems to be delicious. Thanks a lot!.

  • Alex says:

    Hello there,
    Maybe somebody can help me? In my lovely Emson smoker doesn’t work at charing (heating) element, therefore there is no smoke at all. Any idea where to find a replacement part?

    • Hi Alex, sorry to hear that. If your smoker is under a year old, its still under warranty. Either way I would urge you to contact the manufacturer to determine if the problem is a part that can be replaced, if you need it to be repaired, etc. Here’s their contact page: Emson Contact Info

  • Kathy says:

    I have an Instant Pot Pressure Cooker and I was wondering if it could use wood chips if I wrap them up I foil and just fork some holes in it and set it in the water and use the rack that came with the cooker. Do you know if you can use the chips I the oven, if I also wrap them I foil,

    Thanks

    • I wouldn’t advise doing this. Please don’t even consider trying it. It could be really dangerous. The Instant Pot isn’t designed for it, and for one thing, doing something like that would invalidate your warranty. For another, the Emson smoker is specifically designed to handle smoking wood chips, it has features the IP pot doesn’t. It has extra air holes to provide the chips with oxygen. Wood chips burn at much higher temperatures than 250 degrees, and the IP pot is not designed for that. Smoke can also damage electrical components, and whereas the Emson pressure smoker is presumably designed to avoid smoke contact with its electrical components, the folks at Instant Pot wouldn’t have designed their pot for that, or taken that possibility into consideration. You could easily fry your Instant Pot or it could even be physically damaged or explode thanks to the higher heat or smoke from the wood chips. Its not worth trying, there are too many downsides.

      If you can’t afford a pressure smoker, you might try adding a few drops of liquid smoke to your cooking liquid in the Instant Pot to see how much additional smoke flavor you can add without using wood chips.

  • Ruth says:

    Is there any difference in cooking time between the Cuisinart and the Instant Pot electric pressure cookers? I’m just wondering if the recipes designed for the Instant Pot can also be used for the Cuisinart, without changing the cooking times. Thanks.

    • Although I don’t have equipment to test and confirm this, I believe that there is a small difference (as in a couple of degrees, no more) in the temperature reached by the two machines (as in the Cuisinart performs slightly better). My theory is the difference is at the beginning of the cooking process, when all electric pressure cookers undergo a spike in pressure (and therefore in temperature) even above the stated pressure setting, and then the machine adjusts the heat source to bring the pressure back down to the operational pressure. It may be that the Cuisinart spikes to a slightly higher pressure or that it takes slightly longer to reduce down to the desired temperature/pressure. However, this is only apparent in recipes where precise timing or the temperature reached are essential, for example, the Hard Boiled Eggs recipe (where I have increased the time under pressure 1 minute for the InstantPot) and my Mashed Potatoes and Gravy recipe, where it appears the balance between temperature and the amount of protein necessary for the Maillard Reaction to take place in the gravy is crucial, and I have altered the recipe slightly for Instant Pot owners. In the few cases where I have observed a difference, I’ve provided alternate instructions, so no further adjustments should be required for recipes on this site (except for those who live at altitude). But in the vast majority of recipes, there simply isn’t going to be a material difference in performance that will affect the cooking times: in most cases, you should be able to use any electric pressure cooker recipe designed for a Cuisinart pressure cooker in an InstantPot (or vice versa) without having to make adjustments.

      In fact, when I have used any of the brands of electric pressure cookers I own to test regular recipes out of pressure cooker cookbooks (where the recipes are generally designed for 15 PSI stovetop pressure cookers), in the vast majority of cases, no adjustment in cooking time is necessary. Most dishes just aren’t that sensitive to the small differences in temperature, and the differences between brands may be smaller than we are led to believe. Pressure Cooker Perfection tested eight stovetop pressure cookers, and only one of them reached or exceeded 15 PSI (250° F), the other seven performed either slightly below that level or up to 20° F below the 15 PSI benchmark. They also tested the Cuisinart digital pressure cooker, which according to their numbers, exceeded the temperatures reached during testing of three of the stovetop models and performed just slightly below another.

  • Ruth says:

    Thanks for answering my question so quickly and so thoroughly! I really appreciate it. I also appreciate this site. 😀

    • Thanks for your kind words!

      Glad I could help: a lot of people think they can only use recipes designed for their specific pressure cooker, or that they can’t use stovetop pressure cooker recipes in a digital pressure cooker, or vice versa, without adjustments. In the vast majority of cases, it just isn’t so. Think of it like ovens: most people don’t take the brand or model of oven into account when they make a recipe, even though depending on how old it is, the make and brand, how long since its been serviced, the actual temperature could be a number of degrees higher or lower than the set temperature. Its only when the difference gets to 25 degrees or more that you need to make adjustments (or preferably, get it calibrated).

      And if you have any other questions, please feel free to ask. . .

  • 😛 I am so glad I found your site! I have never been an experienced cook. I got my electric pressure cooker before Christmas and have really enjoyed using it. I’ve made pork loin, leg of lamb, beef stew, chicken picatta, chicken noodle soup, chicken stock and veggie stock. I have a lamb loin so I guess I’ll use the same recipe as I did for the pork loin, unless you suggest something else! I have some dietary restrictions so I have to modify some recipes but I’m willing to learn!

    • Pressure cookers are better than sliced bread aren’t they? I’m afraid I’ve never cooked a lamb loin, so I don’t have any advice for you on that score. But I’d be happy to answer any other questions you may have.

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