Before we cook together in the Beginner Basics recipe series you and your pressure cooker need to become the best of friends. It’s easy to do! Your pressure cooker, unlike most things in life, comes with a detailed instruction manual.
While you’re reading it, you will need understand the following things about your new kitchen helper:
Your pressure cooker’s minimum liquid requirement
Although pressure cookers all do the same thing, they all do it slightly differently and this means that each pressure cooker has it’s own minimum liquid requirement (the minimum liquid the cooker needs to boil and generate pressure). You’ll learn in the later lessons that this liquid doesn’t always need to be water, it can be stock, fruit juice or even wine (don’t ever use hard liquor to bring your pressure cooker to pressure). This liquid can even be contributed by the liquid from the veggies and meat. Check the manual to see if says what the minimum liquid requirement is for your pressure cooker it can be anywhere from 1/2 a cup (125ml) to two cups (500ml)!
See Also: Can I use something other than water to meet my pressure cooker’s minimum requirement?
As a general rule (with lots of safe wiggle room) we recommend 1 cup (250ml) for stovetop and 1 1/2 cups (375ml) for electrics.
How your pressure cooker reaches pressure
With all recipes you will begin counting the cooking time once the pressure cooker has reached pressure. Each manufacturer will have their own way of signaling when their pressure cooker has reached pressure, so it is important that you understand how yours operates.
Here are some basic guidelines for the four types of pressure cookers:
Spring valve, in most modern pressure cookers (also known as 2nd Generation), will “signal” it has reached pressure by a visual, and sometimes also auditory, indicator… usually by raising a rod, signal or bar.
Digital or Electric pressure cookers can “beep, an indicator stops blinking or ‘P’ indicator turns on” but each one has a different way to let you know that it has reached pressure. These pressure cookers will start counting down their own cooking time – so you don’t need to do anything once the cooker has told you it has reached pressure.
Jiggler valve will “rock and jiggle,” at first slowly and then vivaciously, as steam begins to escape to regulate the pressure inside the cooker.
Weight-Modifyed valve will “whistle, hiss or shhhhhck” when it lifts up and down to release extra pressure. This was the first kind of pressure cooker I had and they are very noisy. I liken the sound to a steam engine train, who’s pistons are shooting up and down to move forward – which is not far from reality since the steam engine was based on a pressure cooker design.
How to release pressure
There are three ways pressure cooker recipes will instruct you to release pressure:
Natural Release (for meats, grains and legumes)
Just turn off the heat and and wait for the pressure safety-handle-locking-mechanism, or indicator, to disengage (usually 10-15 minutes). This release is especially useful when cooking grains, beans and meats.
Normal, Manual or Automatic Release (for veggies and fish)
You must know in which direction the vapor will exit your pressure cooker prior to opening it with this method for the first time. Some models will shoot vapor straight up, while others down, some sideways, or (as illustrated) forward, depending on how your hold your pan. Lift or remove the valve, push the button, press or twist the lever to release vapor and pressure until the pressure safety-handle-locking-mechanism disengages. Newer pans will make a final “sigh” and you will feel the top moving down slightly. (about 2 minutes). This release method is best used for quick-cooking foods like vegetables, pasta and fish.
See Also: Now, release pressure! The How’s and Why’s.
Dismantle and re-mount the valve in 60 seconds
I’m kidding – just checking to see if you’re still reading. Take as long as you like! But know that after each use, you should remove and clean the valve to prevent operating your pressure cooker with an obstruction that could either kick-in the safety mechanisms or, at worst, damage your pressure cooker permanently.
Electric pressure cooker valves can be cleaned less often, if there is no food residue anywhere on the underside of the lid you can get away with cleaning their valve about once a week – it’s a good time to also empty the little condensation cup in the back as well.
So you don’t forget, put the pressure cooker lid next to the sink once it is removed and have any needed “tools” nearby. One of my pressure cookers requires a butter-knife to un-screw the spring valve. My older pressure cooker just needs a strong pull on the weight-modified valve. One of my newest pressure cookers has it’s valve encased in a mystery box, so I just need to make sure that the rubber area leading into that mystery box is clean.
Read your manual and try to follow the cryptic diagrams so you already know what to do after pressure cooking your first dish.
Safety Check
All pressure cookers have some kind of rubber or silicone ring around the edge of the opening that helps it to seal hermetically while it reaches pressure and, often, an emergency pressure release valve. Even if your pressure cooker is new, but especially if it is not, take a careful look at any rubber or silicone parts to make sure that they are not cracked, or damaged in any way.
These are the items that will need to be replaced occasionally depending on the age and frequency of your pressure cooking – they age even if your pressure cooker is not being used. The general recommendation is to replace these parts every 18 months – however some can last much longer.
I do not recommend oiling any of these parts unless specifically recommended in the manual for your model.
Test-run
The “hot water” test is often used to trouble-shoot any problems that you may have with your pressure cooker and for first-timers to see it in action. It’s just a fancy name for boiling water in your pressure cooker and seeing if, and how, it reaches, keeps and releases pressure. We’ve also created a visual guide to help explain what your pressure cooker will do the first time it comes up to pressure so be sure to refer to it, as well!
Pressure Cooker Hot Water Test
| Electric Pressure Cooker | Stovetop Pressure Cooker |
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OPTIONAL: Quickly pour what’s left in the pressure cooker back into the measuring cup or pitcher to see how much liquid evaporated during cooking and the pressure release.
If your pressure cooker did not reach pressure, make sure that the rubber ring is properly in place, and that the valves are correctly mounted and give the test another shot.
see also: The Pressure Cooker Trouble-shooter and How To Pressure Cook
Say, “hi!”
Post a comment to introduce yourself and your pressure cooker (model, size and anything else you would like to mention) along with any questions you might have.
Next!
Go to the first Beginner Basics Lesson: Smashed Potatoes -Boiling and Maximum Capacity or view the entire Beginner Basics Course outline!
Pssssst! Do you want to learn more about the pressure cookers that I’m using? See them described on my About page!
Welcome Claudine! While you are shopping for a new pressure cooker.. I’ve heard of people cooking in their pressure canner by putting a smaller pot inside the canner. I’m not familiar with canners so I don’t know if the minimum liquid or the cooking times would be the same but clean-up would certainly be easier and you can start right now.
If you try it, please come back to let us know how it worked!
Ciao,
L
What a terrific blog that you have here! You’ve deconstructed pressure cooking to make is accessible. I have a Kuhn Rikon 5 qt cooker and a companion fryer. I also have a Presto 16 qt pressure canner.
I don’t use it nearly as much as I should, so your great place here is a nice way to reconnect. I do make homemade marinara sauce in the cooker. I have a great recipe from The Good Cooks Cook book (edited by James Beard with Jacque Pepin as a young chef!). I’ll post the recipe sometime or e-mail it to you. It is divine (and easy).
Leisa, welcome! I’d love to see the “young pepin” sauce recipe. I do sauces alot in my small pressure fry-pan and hope to put a special set of sauce recipes together to publish later this year!
Ciao,
L
Hi,
My name is Rachel and I recieved a Deni 2 quart electric pressure cooker as a gift. Since it doesn’t have high or low settings (just do it yourself, which I still have to master), settings for beef, chicken , soup, vegetables and rice. Small booklet as a guide, so I’m feeling my way along. I’m very interested in using this pc and will see what I can do. I think there are enough safety mechanisms so that I won’t actually blow anything up. I’ll keep checking here to see what tips I can learn.
Hi, My name is Danny and I have been using an older Jiggler Valve type pressure cooker for over 30 years without any problems. Nowadays, I use a Silit Sicomatic t-plus ( ex Germany ) which does things so much easier!
Just discovered this great website. It is proof that you can still teach an old dog new tricks!!
Cheers from Melbourne, Australia
I think the more we share pressure cooking and the more talented chefs, and home cooks, get on the bandwagon we can expect to see more pressure cooker recipe innovations — well, that’s my hope at least.
Thanks for your kind comment!
Ciao,
L
I’m using a 6 quart Cuisinart electric pressure cooker. I’ve had it about a year but don’t think to pull it out often enough, probably because I don’t have an arsenal of recipes that easily come to mind. I hope to rectify that soon and plan to start PressureCookingToday.com in the fall to catalog my journey and help share the recipes I and others develop. Hip Pressure Cooking is a great resource and I look forward to learning your basic techniques in the July Pressure Cooker challenge.
Barbara, welcome! So glad you are joining us on your adventure!
Ciao,
L
Can people help me decide.. Trying to work out which brand to buy. So far I’ve ruled it down to Fagor and Silit. Any advice? From Pip (Melbourne)
hi-i just cooked a MONDO batch of mashed potatoes in my spankin’ new pressure cooker. i purchased the fagor 4qt and 6 qt package with the glass lid and steamer basket. did not know what to cook first, ans since i had a large bag of spuds, i thought this would be a cheap and reasonable first experiment. THEN i found your website! i can hardly believe, mashed potatoes in less than 15 minutes, including the peeling time (just cuz the instruction book said to peel–next time i won’t!!) i am sold on pressure cooking and so glad i bought 2 of them………….karen
Hi just discovered this blog with my new pressure cooker and I had question after reading your latest recipe for pork chops & cabbage.
Should I always fill the pressure cooker with water/stock up to the minimum level whenever I cook anything in it?
I know you should always use it up to the minimum level but it I don’t know if the minimum is a minimum liquid level or a minimum food & liquid level ..
Please help !
The minimum level usually denote the minimum liquid level- it should be at about one cup or less.
HOWEVER, I have seen two pressure cooker models (BRK and Delimano) where the minimum line as at 1/3 full. That is a printing error. Someone in the factory tacked on an extra zero and understood it to be 2500ml (8 cups) instead of 250ml (one cup!) and nobody noticed for YEARS until I got my hands on one of their cookers a few months ago.
Otherwise, from what I have seen for all other cookers the minimum fill level is correctly marked and it’s somewhat flexible. If you’re cooking lots of veggies (which are 80-95% water) you can count on the veggies releasing THEIR liquid and add a little less than a cup.
Have fun!
Ciao,
L
Thanks Laura. I’ll have a look again when I go home. My pressure cooker is from Ikea – (Dillkott) in case anyone has the same issue
Thanks Laura. Did quick measure last night and 250ml of liquid barely even touches the mark on my ikea pressure cooker.
looks like I’ll be using 1-2 cups of water from now onwards instead of really on the marking
I just checked the manual for your pressure cooker – it says that it needs to be minimum a 1/4 full – that would be food AND water though generally there is no minimum fill requirement just a minimum liquid requirement!
Ciao,
L
ngv1, that’s perfect. When you have food in there a cup should do it!
Also, if you don’t already know, the IKEA pressure cooker only reaches 11 PSI – so you will need to make adjustments to pressure cooker recipes you find online and in books. For the recipes you find here, I already did the math for you -all times are written in ranges and you should always use the “longer” time in the range. So if a time is written like this “15-20 minutes” always do the 20. If anything looks “iffy” refer to the cooking time chart in your manual.
Ciao,
L
HI all.. Just got a brand new Oneida pressure cooker.. I’ve never had a pressure cooker so everything is new and exciting. I really got it for canning but of course now that I have it I want to cook in it too! Doing my first “test” water run now but was hoping to cook up some brussel sprouts in it later on tonight..
Eeps Laura.. I dont know what your talking about but where do we find out the PSI rating of our cookers? ANd how would I know how long to adjust for? Just guess?
Cooking blind,
Laurie
I requested a manual from the company, to add to our pressure cooker manual library and see that nothing is written on there about PSI. Your only other option is to look underneath or behind the unit to see if there is any writing that talks about PSI, Bar or Kpa.
Having seen the cooking times in the manual, I would say that yours could be anywhere from 9 to 11 PSI – otherwise non-standard. All you need to do is follow the longer pressure cooking time in the range given in a recipe or the timing chart and the adjustments have already been made for you!
Ciao,
L
I just got a HomeImage 6qt electric PC for my birthday, and am boiling water as I type! Glad to have found this site via NomNomPaleo.com!
Gongrats and welcome! NomNomPaleo rules!
Ciao,
L
My first PC arrives on the 20th and it is a Kuhn Rikon 3918
7 Liter Duromatic Top. I am a little nervous about it being I have an electric stove.
great blog, great ideas and comments! thanks
just bought a tefal 6lt love it
cheers
Hi, new to pressure cooking and just purchased a Kuhn Rikon 7 liter Duro Top cooker. I did a test run with 2 cups water and easily maintained high pressure for 40 minutes before releasing pressure. However, the gas burner was on its lowest setting. In attempting the low pressure test, I moved the cooker to a burner with “extra low” which turns the gas on and off electronically. Eight minutes is the longest I have been able to maintain low pressure without it either going high or to low. I don’t mind making the adjustments but wonder how critical is this to cooking at low pressure?
Welcome Jim! To maintain low pressure you don’t need lower heat than what is used for high pressure. In the Kuhn Rikon, Low pressure is achieved WHEN you turn down the heat not by HOW MUCH. So, put the cooker back on the burner where you did the high-pressure test, and simply turn down the heat to the lowest setting (like you did for the high pressure test) when the first ring appears.
Low pressure is useful for specialty recipes (hard-boiled eggs, steamed fish, ect.) and to give you a buffer when pressure cooking veggies.
The heat setting to maintain pressure may fluctuate depending on how full your cooker is, as well. So if you’ve got the cooker filled to maximum capacity, for example, it may need a touch more heat to maintain pressure than it did with two cups of water.
Ciao!
L
Hi,
I got what is probably a junky PC for xmas from my mom… it’s an 8 qt Miu France cooker. It seems like a sturdy pot but the worst part is the loosely translated manual. Sounds like they put the original through Google translate and printed it up! I can’t make heads or tails of it!
I read your post above and tested the pot with water in it … and it didn’t blow up! +1! But I couldn’t tell what it meant to “keep pressure for about 5 minutes.” Does that mean that the red (pressure is reached) button pops up and then I turn the heat down but keep enough heat on that the button stays up? Or do I turn the heat down and the button goes down and I just hope that the pressure inside is all good for five minutes?
Also, whether the button is up or down or the heat is up or down, there is always some steam coming out of a black release thing at the top (literally the size and shape of a button on your coat with holes in it for steam to escape… it also twists a bit to select high or low pressure). Is that how pressure cookers work? It’s not a lot of steam but I can hear it and see it. I wan’t clear that steam would always be coming out of the release.
Anyway, thanks for your help and for all the info on your site. Without it, I’d have to translate the manual back to French and try to figure it out from there!
Puzzled in So Cal (aka Julie)
Julie,
I’m not familiar with this cooker, but generally: While the red button is up there is pressure in the cooker and when it is down there is no more pressure.
To “maintain” or “keep” pressure means: When you see the red button (aka pressure signal) come up, turn the heat down to low and start counting the cooking time. During pressure cooking there can be a thin stream of vapor coming out of the valve. This is normal. If the vapor becomes more than a thin wisp and SOUNDS forceful that means the heat is too high and the valve is trying to release the excess pressure (turn down the heat immediately).
What I recommend, in the meantime, is to read a GOOD pressure cooker manual. Fagor’s manuals are very well written so look at any of those to get BASIC pressure cooking tips (Digital Manual Library).
Ciao,
L
Hi,
I am Michelle and I have a 6 qt Fagor, Rapid Express pressure cooker. I bought it 2 or so years ago at Bed Bath and Beyond. It was the only one in stainless steel and was in my price range.
I haven’t used it because it seriously confuses me. I don’t typically use recipes to cook with so having a device that seems to require actual recipes throughs me for a loop. I would love to know do you eventually learn how to use your pressure cooker without needing recipes, or will you always need one- for the timing etc.?
I did the boiling water test, and nothing blew up. I am ready to go. Thanks for posting this series!
Michelle, you will always need to refer to the cooking time table – though you will get used to the cooking times for your favorite ingredients.
There is plenty of room for experimentation, but I recommend following a few recipes first (like this course) so you can get a handle on how the pressure cooker works slightly differently than cooking conventionally.
Welcome!
Ciao,
L
Hi,
I just purchased the 10.6 Fissler Blue Point on WOOT! I have used pressure canners but never a pressure cooker. I have gradually been eating more organic and natural foods and when I got a chance for this cooker at a really great price I jumped at the chance. I had been reading about the health benefits of pressure cooking and had been researching them a little. America’s Test kitchen just did their equipment corner on pressure cookers and the next smaller model from this one one for best overall. The Fagor won for best buy. I cook big so this is a good fit for us. We had a large family so I cook big recipes. It’s just hard for me to cook small just for Dan and I so I still cook big and freeze meals or we just have various leftovers for a while. I am lucky that Dan just loves food and is not picky in any way. He has a love affair with Spam so I only have to do better than that. LOL.
I love your site. I just did the initial boiled water test and passed!! Next…..potatoes!! May try Swiss steak too since it’s already thawed out.
got a fagor duo at xmas. But the new electric one-pot makes me want one! Zero Non-stick.
I have made brown rice, beans, but not too many other things as of yet. I’m curious about pressure canning come summer time.
Hi everyone,
I just bought a Fagor 8qt. Rapid Express. I did lots of reading first and I’m kind of scared so I’m really glad I found this web site. I debated about more expensive models, but opted to start cautiously in case pressure cooking is not for me.This is obviously a good study pot that can be put to good use in any event.I’ve gathered courage and will try boiling water this weekend. Mom at (aka Alyssa) =)
Alyssa, how did it go? The Fagor Rapida is a great cooker to start with!
Ciao,
L
It was great. Tomorrow I’m going to try the potatoes & the carrots. The Fagor performed perfectly. I’m gaining confidence. I maybe ran the cold water longer than I had to. Is it safe to open as soon as the yellow indicator drops? I LOVE this website. I’ve read through all the lessons and will work through two or three a week until I finish. I can hardly wait for your book. Thanks a million. Alyssa
Yes, you can open the lid as soon as the signal drops. If you try to open it any sooner – it won’t let you. That’s a nice safety feature of modern pressure cookers.
Thanks!!
L : )
I have a Fagor 8 and use it on a portable induction cook top. Love them both. The combination has turned me into a pressure cooker believer. I follow the recipe and then go by instinct. Even my mistakes can be surprises (sometimes not so pleasant like the split pea soup recipe that stuck to the bottom!) but it is all part of the fun and I did’t spend an afternoon figuring it out. Thanks for the website. Always looking for others’ input on techniques and experiences.
I’ve been wanting to try pressure cooking for several years now. The final push I needed to order a PC came when we took a month long RV trip to WY and MT and spent a lot of time dry camping, with only propane as a heat source. (So long slow cooker!) So my new Fissler Vitaquick 8L set arrived and I was anxious to give it a try. My SIL showed up with two large artichokes, so I prepped them and checked the Fissler cookbook and the new ATK cookbook which agreed 1 C of water, PC on high for 15 min. quick release. Since I had already done a “water test” I knew I could handle it. Well after 15 min at high pressure, they were not done – the leaves would not release at all, after 5 more min, and 5 more min and another 5 min they were edible but still not as tender as I like them. July is not peak season for artichokes, but really – 30 minutes. Any suggestions about what could have been wrong?
Ruth 30 minutes “at pressure” is definitely too long to pressure cook artichokes! I actually recommend even less time in the cooking time chart. It sounds like your cooker is not reaching pressure.
I have not personally used the new U.S. Fissler Vitaquick -only the Euro one – but the problem I’ve heard most about, and had myself, is that it struggles to reach pressure needs A LOT of heat and dribbles condensation from all around the lid. Although it sounds terrible, there’s an easy fix. You need to re-tighten the handle screw each time just before using. It tends to get loose during storage and handling.
Then, blast the propane stove to the maximum without it going over the edges of the base for the cooker for it to reach pressure. Once the signal displays two white lines fully out of the pressure signal then turn down the heat to low and start counting the pressure cooking time. The pressure cookers usually need about 10 minutes to reach pressure (my Fissler needs nearly 15). Then, once the signal tells you it has reached pressure that is when you start counting the cooking time.
Have a great trip!
Ciao,
L
P.S. An 8L feeds 6 or more people and also needs more time and energy to reach pressure. If you were to do it all over again, I would have recommended a 5 or 6L (perfect for a family of 4 I can’t imagine fitting more than that in a camper ;) and there is one specific manufacturer that has told me they designed their pressure cooker to work on the smallest amount of energy possible and that’s Kuhn Rikon. Compared to other cookers that need “medium-low” to “low” heat to maintain pressure the Kuhn Rikon needs “very low”. There is a lady who follows this website and brings her Kuhn Rikon cooker camping and she even posted a photo of it last year on Facebook – she runs it on the corner of the campsite BBQ!!!
Wow, not reaching pressure, even though the two white rings were present and stayed visible. The “euromatic” valve even reduced pressure at times. It all seemed like it was working as designed. When I tried the water test and timed how quickly the rings would rise with 500 ml of water in the 8L and the 4 L pans, I was impressed with how quickly they reached pressure, 4 min and 3 min respectively. (My home stove is an glass top electric, so I use two burners, the high heat to start and the simmer to maintain. I guess I will check all the valves and fittings and instead of trying pot roast today, I’ll try dry pinto beans. Wish I found your site before I ordered my set. I’ll let you know how this turns out.
Ruth
Something is absolutely not right – the cooker should take more than four minutes to reach high pressure. It MIGHT make sense if you were using the cooker on induction- and that would involve some adjustments to the cooking time – but it’s very unusual for an electric cook top to have such a large cooker reach pressure so quickly.
Ciao,
L
I just ordered the 8L Vitaquick & will be using it on an induction cooktop ( interesting, like Ruth I also live in Texas & we Travel by RV). Would you have any related tips or advice, please? Thank you- I am so happy to find your site!
bevwinchester – welcome! I’m in the process of writing a detailed article for late Fall about pressure cooking on induction. Obviously I can’t type all of the details in the comment but the important difference to using any other heat source is, despite what the manual might say, to bring a pressure cooker on induction up to pressure on medium or medium/high heat (this should take about 10 minutes).
If you bring a pressure cooker up to pressure at high heat, the cooker will reach pressure in 4 minutes or less (which I suspect is what is happening to Ruth) – but even though the cooker is at pressure the lid may still be cold, and not all of the air will have been expelled out of the cooker! This means the pressure signal will show the cooker is a pressure but the actual temperature inside will not be very high – oxygen does not transfer heat to food as efficiently as the steam of a properly pressurized cooker and the heat energy from the induction burner is going into heating up the sides and lid of the cooker and not the food (yet).
Happy Trails!
L
So I am working the problem from the bottom up. I just tested 500 L of water in my 8 L cooker with the glass lid on. (water comes to a boil more quickly with a lid)
The glass lid fogged at 1 min and water boiled at 3:15.
My stove is not induction, but I may have the same issue when using that burner. My next real food test (dry pintos) I will try starting on another burner.
Ruth, I did a little research and propane burns hotter than natural gas – which means that you must be experiencing some of the same issues as people do with induction (the cooker coming up to pressure too quickly and not all of the oxygen being expelled from the cooker keeping the internal temperature lower).
Try bringing the cooker up to pressure on a medium/low flame and see how that goes!
Ciao,
L
So, after being intimidated by undercooked artichokes, I finally tried a second recipe and made beef vegetable soup. This time I used my lower temp simmer burner with a full to the max line pot of browned beef cubes, veggies and stock. Took quite a while to come to pressure (wish I had timed it) and 15 min at high pressure, followed by natural release for 20 minutes. Beef was very tender but the veggies were softer than I like. Using the simmer burner helped I’m sure. Next time I’ll release the pressure sooner to see if the veggies will be more firm. The liquid in the pot was still bubbling and the pot was still under pressure after 20 minutes off the burner. Makes me wonder how much cooking is accounted for when a recipe calls for natural release of pressure. So much to learn.
Laura- thank you so much for your info- it makes perfect sense to me & my new endeavor will be to test some recipes to find the med. range heat on my induction cooktop. I will look forward to your upcoming article on PC by induction! As an aside, I still cook with my late 70’s model 4qt. Presto- I have always been very comfortable with it. Cheers!
A little late to the party, but I just bought a Kuhn Rikon 6-set Duromatic (Inox) pressure cooker. I read through the manual, washed the pressure cooker parts, and am now ready for the boiling water check to learn about how to tell when it’s reached both low and high pressure. I’m excited to learn how to use it. I’ve watched my mom use the “first generation” type of cooker to prepare meals, and I want to learn how to adapt those recipes.
I wanted to comment on how resourceful and helpful the PC reviews were. I’m excited to get started.
Neeli, can’t wait to hear about how you like your new cooker set and thanks so much for the props on the reviews.
Ciao,
L
Hi everyone, Im Jo and i have just become the new parent of a Silit sicomatic T plus 4.5 L pressure cooker… I have an old pressure cooker (tefal) but i tend not to use it as its very messy and noisy and as such i find that its more trouble than its worth… I saw the sicomatics being demonstrated and loved how they were everything my old tefal wasn’t!…
I, like many others, found your site by interrogating Mr Google looking for recipes that stepped beyond the normal bland tasteless sludge that many pressure cooker recipes seem to produce, and im happy to say that your site looks very much like it fits the bill perfectly.
Im excited to see desserts on here and so many other offerings that i’m beginning to think that i should have opted for the 6.5 L version instead of the 4.5 L one I got…. ahh well…. never mind… i might have to go and buy the bigger one as well!
I look forward to learning lots from you all and turning out dishes that will wow my husband and visitors alike!
Welcome, and be sure to leave a comment and post a photo of the dishes you DO try!
Ciao,
L