Why Use A Pressure Cooker?

Laura, Hip Pressure Cooking, created this wonderful new infographic that shows why you should be cooking with a pressure cooker.


What’s your favorite reason to use a pressure cooker?

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  1. RLHwang says

    Thank you for sharing! Someone introduced me to the wonderful world of pressure cooking about 2 years ago and I have been addicted ever since. I had been a crusader about bringing pressure cooker back to the modern kitchen. Very unromantically, for my mom’s 60’s birthday I got her a pressure cooker (the kind of daughter I am!!).

    I DO struggle with the amount of liquid to use when converting regular recipe to pressure cooker. Any pointer would be greatly appreciated.

    Thank you :)

  2. says

    Great info.! I was just talking with my MIL this weekend about pressure cookers and she said no way would she use one b/c she said they will explode. I was trying to tell her that they are much safer now. I’m trying to figure out a way that I can dedicate some storage space for a new one for me! :-)

  3. says

    Thanks for sharing this. I have finally used my stove top T-fal this last week. I really don’t feel like it came with all that good of instructions. I made chicken and Italian sausage in a tomato sauce. Really good flavors. The chunks of chicken breast were a little chewy. I feel a little discouraged. Like I don’t know what I’m doing.

    • Barbara Schieving says

      Hi Lea Ann – don’t be discouraged. Boneless, skinless chicken breasts can be a little tricky. Do you think they were overdone, or underdone? If they weren’t tender enough, just put the lid back on and pressure cook for a few more minutes. Once your food is hot, it will come back to pressure very quickly.

      If you think they were overdone, next time try using boneless, skinless chicken thighs. They have a little more fat, so they cook up more tender in the pressure cooker.

      The more you use your pressure cooker, the more you’ll love it. My bow tie pasta recipe is a super easy recipe I think you’ll like. http://www.pressurecookingtoday.com/2012/12/pressure-cooker-bow-tie-pasta/

      • says

        They were definitely overdone. I followed recipe directions for the time. And actually here in Denver, our high altitude causes cooking times to be longer. So it sounds like the recipe is a bit off. I promise I won’t get discouraged. Maybe I’ll search You Tube and see if someone does a T-fal demo.