Amazon: T-fal Stainless Steel Pressure Cooker 6.3-Quart Only $45.50 (Reg. $99.99)
Today only, Amazon is offering up this highly rated T-fal P25107 Stainless Steel Pressure Cooker 6.3-Quart for only $45.50 (reg. $99.99). Plus, score FREE standard shipping OR snag FREE 2-day shipping (no minimum!) with Amazon Prime. OR all you Amazon Prime Members can score a FREE $1 credit for eBooks, digital music and videos whenever you choose the No-Rush Shipping option at checkout.
What do people use pressure cookers for? I have seriously never seen ANY recipe that called for a pressure cooker. The only thing I have ever heard them used for are bombs. Just curious.
When I make a stew, I use a pressure cooker. It’s good for softening tough meats, such as steak, lamb and pork chops.
I use mine daily to cook beans. It’s awesome. We are vegans so we eat a lot of beans and it’s so much cheaper to buy dry beans, soak them over night, and cook them in a pressure cooker for 30 min. It takes hours if you do it in a crock pot. I also use it to cook potatoes super fast and lots of soup. Besides a Vitamix it’s the #1 used kitchen tool at our house.
Thanks for the tip. We eat a lot of beans too but it’s very time consuming to cook them from dry.
You will never go back once you start cooking them in a pressure cooker! It has saved me hours! Especially when I have to cook multiple batches of different kinds.
It cuts the cooking time in half and sometimes more. You can cook beans, meat anything you want. Meat falls off the bones in less than hour:)
I can with mine. Low acidic foods should be canned with a pressure cooker.
I use it for beans,meat,some vegetables,rice actually for almost everything..
I grew up cooking and canning in a pressure cooker. (My grandma could take a possum and make it tender in a pressure cooker. LOL.)
We cooked a LOT of food in our pressure cooker. You can take a roast/carrots and potatoes and in 40 minutes, taste like they had been in the oven for 4 hours. Also, take a can of eagle brand milk, unopened, put it in the pressure cooker on 20 lbs for 1 hour and presto. You have a can of the best caramel you ever tasted. Even with all of the times I used my pressure cooker, and seeing our babysitter almost blow the thing up trying to get the lid off before the pressure went down, I was always amazed that you can put an UNOPENED can in it. Just be sure to always put an inch (or two) of water in the cooker, before you use it.
Instead of steaming veggies which would take a long time, I use the pressure cooker- like steamed broccoli florets take 6 minutes for my toddler- you have to play around with it. I use it to cook carrots, zucchini, peas, butternut squash, sweet potato to a super soft consistency then purée for my baby.
Brown rice takes 22 min, potatoes take 7 min. I use mine all the time. Stews that would take hours take 40 min or less.
Would anyone love to share recipes here?
I always make this:
https://allrecipes.com/recipe/75086/pressure-cooker-beef-stew/
You can substitute the meat to a different one but I find that it tastes delicious with beef because it’s naturally salty.
Thanks!
I bought a Tfal pressure cooker from Target on clearance, I thought hey $13 is a great price. Turns out it’s an old model and it takes forever before they reach the necessary pressure. Well mine never wiggled. Burned my meat so i guess it was defective
We use ours for canning. We can tomatoes, hot peppers, cucumbers (as pickles), etc… from the garden. We also make and can applesauce from the apple trees. This summer we canned fresh peaches from the Farmer’s Market. We have been eating them on our oatmeal this winter and they are divine. WAY better than anything at the store this time of year.
Sounds delicious and healthy. Can you share the process of “Canning” using the pressure cooker? I would love to know. Thanks Happymama
There are lots of little details, depending on what you are canning, so you’ll want to pick up a book if you actually do it. I have “Complete Guide to Home Canning and Preserving” by the USDA. It’s black and white (no puctures) and technical but extremely thorough. I would highly recommend this for beginners as it contains all the charts on processing times and pressures. I also have “Can It!” by Better Homes and Gardens. It’s very pretty with lots of colorful pictures but not very thorough. It’s more for someone who is an experienced canner and wants some additional recipes. You use a pressure cooker for low acid foods (high pH) and a boiling water canner (basically a big pot with a lid and a rack on the bottom) for high acid foods. You can add a pinch of acidic elements like lemon juice or vinegar to some low acid foods if you just want to use the boiling water method. Anyway, the big thing when canning is to keep everything clean and sterile. I put my jars through the dish washer right before I can to kill off any organisms (not sure this is recommended but it’s what I do). You can also dip them in boiling water for a few minutes. Then you prepare the food. This process depends on what you are canning. The recipe books tell you what to do. For example, you might blanch or simmer a food and add liquid. Then you fill your jars, remove air bobbles, put the lid on and you are ready to process. The books/charts will tell you how long and what pressure to use. You take them out when they are done, cool, store, and enjoy! It’s actually pretty simple. 😃
P.S. You can often hit up older relatives for a pressure cooker or find one at a garage sale. BUT, you must have the seal tested before you use it to see if it needs replaced. Mine are tested for free every year through our local county Extension Office. It’s something they offer once a year.
Thanks for your advice 😉
LOL to hannah
With a little practice, a pressure cooker is a great time saver in the kitchen! I completely agree with above. We cook a lot of lentils at home and I can just turn on the cooker and walk away. We have metal containers that are stackable so I can even cook multiple dishes at a time in the cooker. I love that the whistle goes off so I don’t constantly have to keep an eye on it. I’m looking for an upgraded and larger cooker. Does anyone have any feedback about this one?
Do you guys have a preference between stovetop pressure cookers and the countertop units?
I have a stove top one, love it!! Makes amazing ribs. Meat falls off the bone.