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09-27-2016 05:35 PM
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
09-27-2016 06:06 PM - edited 09-27-2016 06:06 PM
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
09-27-2016 06:07 PM
@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
09-27-2016 06:23 PM
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?
09-27-2016 07:08 PM
probably need a can of tomato sauce and can of water at least.
09-29-2016 06:38 PM
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.
10-01-2016 11:48 AM
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.
10-01-2016 04:32 PM
03-25-2019 10:59 AM
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 ??
03-25-2019 12:09 PM
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