Jay Angler wrote:I have a *really, really* old Presto 4 quart pressure cooker which I admit spends most of its life either making bone broth or cooking dried beans (I do the soak overnight pre-treatment method). 25 years ago, I happened to find a stainless straight sided basket with wire handles and small wire feet, that fits perfectly into the cooker. This is incredibly handy for both making broth and cooking beans. When the cooker's cool enough to open, I can just lift the basket out, leaving the liquid behind. In the winter, I always stick a matching pot lid on the cooker and allow the cooker to cool in the house. In the summer, it's easy enough to carry it outside to cool.
If you like pea soup, try the Dutch variant called ''erwtensoep'' or ''snert'', it's so hearty it's a meal on its own.
r ranson wrote:The pea soup turned out amazing. I adapted the family recipe, which usually takes three days, but I did it in four hours, only about 15 min of actual work.
Tonight, I want to try chicken
I learned to use a pressure cooker by helping my mom make dinner - in the 1950s. Stews, swiss steak, pot full of potatoes, corned beef hash etc. My mom in turn gave me a (4 qt.)pressure cooker when I was first married (1970) which I still use today.
r ranson wrote:I've made chicken biryani a few times. It's been hard to get the spices right but the pressure cooker is more forgiving with the stale spice from the grocery store than regular cooking.
One time I used breasts instead of thighs and there wasn't enough moisture so the pressure cooker started to burn on the bottom. When this happens, the instant pot shuts down - which I love!
I learnt the technique of putting the pressure cooker in cold water when I was young. I use cold water most of the time.
r ranson wrote:. . . different ways we can open a pressure cooker . . . how fast we release the pressure. . . . wait a while or put under cold, running water. . . .
If you make bone broth with some fat in it - like chicken bones with skin added - and pour it into single use jar size while it's still hot and make sure each jar has a 1/4-1/2 inch of fat at the top, the fat will seal the broth and it should keep a week or more at a cool temperature. Tall, skinny jars will require less volume of fat vs broth. Adding healthy greens like dandelion and fresh parsley to the Instapot will boost the nutritional value of the bone broth a lot.
Jeremy Baker wrote:I’ve got a Instapot pressure cooker with me in my van but needed inspiration and information to make bone broth and other recipes. My refrigeration is limited so that’s been discouraging me from making batches of food.