Electric Pressure Cookers

[Vagus]

We had a ‘proper’ pressure cooker years and years ago, which we used quite a lot, but binned it quite a long time ago.
Yesterday, out for lunch with the neighbours, one of them said they have an electric pressure cooker and it’s ‘wonderful’, makes great spag bol :/
Anyone got one, any comments about it, good, bad, whatever?
Ta.

[Tilly2]

I have always been frightened by pressure cookers. My mum had one when I was a child and all that hissing used to scare me.

I wouldn't buy a pressure cooker now, even though they are so much less scary. I am quite happy with my slow cooker which also makes a fantastic spaggy bol.

[Neveracrossword]

My father-in-law had one and used it all the time. He made wonderful soup, stews, beef in ale...

[gingejbee]

We have a "normal" German-made pressure cooker which I wouldn't swap for anything. However, I think many things suit being cooked slowly (as Tilly says) in a slow-cooker and Italian meat sauces are better slow-cooked, imo.

[Samuraisan]

I hadn't thought of using the slow cooker for boulognese sauce. I made some yesterday for a lasagne. I suppose you could also sucessfully make the bttom part of shepperd's pie ? I have a pressure cooker and never use it, I also am a bit wary of all the hissing and wobbling ( a bit like me ).

[Tilly2]

Yes, SamS. I use my slow cooker for both those and also for rice pudding.

[Samuraisan]

Gosh I haven't made rice pudding for years Tilly, any tried and true recipe ?

[Tilly2]

This is what I generally do, SamS.

Butter a 2pt pudding bowl.
Add 100gm pudding rice, 1 pt full cream milk, 100gm sugar and grated nutmeg.
Meanwhile, half fill the slow cooker with boiling water and turn the slow cooker to high for 20 minutes.
Carefully place the pudding bowl in the hot water and leave to cook for 4 hours on high then turn down to low for another couple of hours. Give it a stir or two during the last hour.

One bonus of cooking the pud in that way is, no skin. I hate rice pudding skin. :-)

[AZardoz]

You can do far more that that:
https://bestreviews.com/best-instant-pots
Scroll down to Buying Guide.
Also, they now have all manner of safety features.

[retrocop]

Before the advent of microwaves we used to bulk cook meals and freezed them. We would put the frozen lump of curry/chilli in the pressure cooker and defrost/cook the meals in a matter of 15-20 mins.
My FIL, a family GP, told us of one of his patients who was badly injured and scalded by an exploding pressure cooker. Not sure if we still have our Prestige Cooker. Certainly not been seen since the microwave.

[Vagus]

They don’t seem that much different to a slow cooker then, although no one so far seems to own one?
We have a very small slow cooker which we love, maybe could do with being slightly bigger but not really a problem. Just wondered what this new wave of electric pressure cookers are like, and are they worth the money.