I am a proponent and have absolutely converted to pressure cooking with pressure cooker. Like a lot of people, I had the preconceived notion that depending on the old-fashioned pressure cooker, these were accidents waiting that occur. We all have stories from my grandparents around the day the canned apples finished up on the ceiling. The origin on the phrase “don’t blow your top” originates from this occurrence. Upon counsel of long-time employees and self-proclaimed QVC Inn employee junkies, I bought an up to date pressure cooker. As an end result, a new world of healthy, delicious and cooking has exposed to me.

The modern pressure cooker I am while we're talking about is an appliance seems almost like a crockpot. Most employ a digital keypad to put temp/time functions. The healthy aspect behind pressure cooking is always that everything you put inside the pressure cooker, minus just a little steam, stays there. Since you usually cook with a bit liquid, many from the original vitamins, minerals, micro-nutrients, and essences are nevertheless in the food as well as the delicious broth.


Electric cookers include a specific mechanism that automatically vents steam within before it reaches unsafe levels. This quick-release feature is additional on the conventional design plus it lets you cook while not having to worry in regards to the sudden venting of steam. Basically, due to have to ignore the workings of your electric model allowing you free to check out other activities inside kitchen.

the locking lid or system which doesn't detach the lid unless pressure inside subsides to below an established level. In fact, added security isn't going to let you open should you not manually deactivate the electric connection. The lock itself occurs soon after closing the lid. Such security features help prevent accidents.


Even dishes with several ingredients could be prepared inside a pressure cooker. By adding the products that cook faster as you go, stews, soups and casseroles are really easy to make without needing all of your cookware. You can melt butter and saute meats and vegetables all within your pressure cooker. Chicken casserole can be done in under 20 min, while jambalaya usually takes as little as a quarter-hour. Create homemade clam chowder within just 10 minutes having a pressure cooker.