topic Re: Cooks Essentials Pressure Cooker in Kitchen

Cooks Essentials Pressure Cooker

abstash — Tue, 27 Sep 2016 21:35:26 GMT

I am having trouble with chili, sloppy joes and spaghetti sauces burning in my pressure cooker.

I brown the meat first and then add everything else and press chili.

when it stops cooking and I dish it out, the food is stuck on the bottom.

What am I doing wrong,

Thank you

Re: Cooks Essentials Pressure Cooker

SharkE — Tue, 27 Sep 2016 22:06:51 GMT

I just use mine for meat cooking. I'd do other stuff in a crock pot or a ninji.

to me a pressure cooker is just to tenderlize tough roasts, cook a chicken and then have dumplings, ribs, etc

I see them doing odd stuff in them like boil eggs, make cakes, huh?

wasn't raised to think a pressure cooker job was to do stuff U can do on the stove. LOL

Re: Cooks Essentials Pressure Cooker

SharkE — Tue, 27 Sep 2016 22:07:44 GMT

@abstash wrote:
I am having trouble with chili, sloppy joes and spaghetti sauces burning in my pressure cooker.

I brown the meat first and then add everything else and press chili.

when it stops cooking and I dish it out, the food is stuck on the bottom.

What am I doing wrong,

Thank you

sounds like over cooking or not adding enough liquid ingredients

Re: Cooks Essentials Pressure Cooker

Kachina624 — Tue, 27 Sep 2016 22:23:40 GMT

I have a CE pressure cooker but it doesn't have a chili setting. The things you listed all take a relatively short cooking time. Rather than use a pre-set, I'd try a timed setting of maybe 15-20 minutes. Either your unit is cooking too long or too hot. Do you have at least a cup of liquid in the pot?

Re: Cooks Essentials Pressure Cooker

SharkE — Tue, 27 Sep 2016 23:08:46 GMT

probably need a can of tomato sauce and can of water at least.

Re: Cooks Essentials Pressure Cooker

wildlifewitch — Thu, 29 Sep 2016 22:38:24 GMT

I use a slow cooker, but this might help. I put my meat in raw, sometimes a little frozen,chicken, beef whatever with other ingredients. I use some kind of tomato sauce or diced for moisture and to keep it lower in calories, as apposed to stocks and what not. I would do the same in a pressure cooker if I could find one digitized witha non-toxic insert for a good price. Still looking.

Re: Cooks Essentials Pressure Cooker

Fressa — Sat, 01 Oct 2016 15:48:33 GMT

I'm still learning with my CE pressure cooker but I know that the amount of liguid is key. It sounds like you need to add some additional water to your sauces. Try 1 1/2 cups and see if that works with your recipes. It did for me.

Re: Cooks Essentials Pressure Cooker

SharkE — Sat, 01 Oct 2016 20:32:16 GMT

Re: Cooks Essentials Pressure Cooker

G of GastoniaNC — Mon, 25 Mar 2019 14:59:08 GMT

Whenever I make chili or Pasta sauce, even with frozen meatballs, the sauce will be burnt on the bottom. I tryed adding more water, more tomato sauce but the results are the same. Cook time is only 20 minutes.

Has anyone found a way to lower temp at start up ??

Re: Cooks Essentials Pressure Cooker

RollTide2008 — Mon, 25 Mar 2019 16:09:46 GMT

When I brown meat first in my pressure cooker, I add some stock or water first so the liquid sits on the bottom. I also let the hot insert cool a little.

Re: Cooks Essentials Pressure Cooker

sidsmom — Mon, 25 Mar 2019 17:17:15 GMT

@wildlifewitch wrote:
I use a slow cooker, but this might help. I put my meat in raw, sometimes a little frozen,chicken, beef whatever with other ingredients. I use some kind of tomato sauce or diced for moisture and to keep it lower in calories, as apposed to stocks and what not. I would do the same in a pressure cooker if I could find one digitized witha non-toxic insert for a good price. Still looking.

@wildlifewitch

Instant Pot has stainless steel insert.

No non-stick which can peel in time.