The Pressure Cooker Buying Guide

pazzaglia with small selection of pressure cooker she receives from manufacturers

Buying a pressure cooker is an investment in both money and time that will quickly be repaid in health and savings…. Read More »

Red HOT! Fagor’s new extra-wide pressure cookers (plus hip reader discount)


Red is the new black with Fagor’s Spain-made Cayenne Pressure Cooker line -spicy color and new design are bound to make… Read More »

Consumer Alert: No Pressure Canning in un-tested Multi-cookers

Excerpt from Power Pressure Cooker XL Infomercial shows woman pressure canning meat and vegetables. DO NOT DO THIS!

The National Center for Home Food Preservation, an offshoot of the USDA, posted an announcement warning consumers against using digital multi-cookers for pressure canning – even if they are advertised as being able to do so.

COOL! Instant Pot SMART is here (plus hip discount)

Bluetooth® wireless connection.

Instant Pot’s newest model is based on the success of their previous model (DUO) with 7-pre programmed functions, lid slots, etc., but has leapfrogged all multi-cookers to become a smartcooker – a cooking appliance with functionality that can be custom programmed by the cook.

Recipe Roundup: Thanksgiving Under Pressure

Pressure Cooker Thanksgiving Recipes

The holidays are a perfect time for using your pressure cooker. You can get things done quickly and predictably, and… Read More »

Now, release pressure! Pressure Cooker Opening Methods & Tips

How to release pressure

There’s more than one way to open a pressure cooker and each way has its own effect on what’s inside…. Read More »

Short-cut Potatoes: bake potatoes in half the time!

Pressure Cooker Short-cut Baked Potato

Sometimes, a boiled potato won’t do. On a whim, and then over and over and over again, I tossed the potatoes in the pressure cooker to pre-cook them a bit while my oven was pre-heating. WOW!

TART! Pressure cooking beans with acidic ingredients (plus recipe)

Easy Pressure Cooker Black Beans

Until a couple of years ago I pressure cooked every recipe with an acidic ingredient twice. First, I pressure cooked the beans and then I added the “offending” ingredients and pressure cooked everything again to infuse

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