PRESSURE COOKING. Hints, tips, recommendations, recipes, or should I not bother?

CooCooPuff

bcl003 wrote: »

I have the Pressure Power Cooker, I think it is a 5 or 6 quart. I use it all the time to make hard boiled eggs (we pickle our own) and they are so easy to peel no matter the freshness, plus it only takes 5 minutes at pressure.

I wish I wanted to eat more hard boiled eggs because of how easy it is!

mjbnj0001

mjbnj0001 wrote: »

I have both a pressure cooker (old-style, range-top, "jiggle top," 8L capacity) and a slow cooker. Use them both frequently in mostly the colder months. This week, made a tasty, healthy beef stew in the pressure cooker (used chuck roast I trimmed myself, saving about $1.25/lb for better meat than the store-packaged "stew meat") ...

1.) I have a pretty bad new year's bronchitis, and was looking for chicken noodle soup tonight to supplement the antibiotics. Didn't have any on hand. But I had chicken stock (Kitchen Basics Unsalted), leftover baked chicken breasts, freeze-dried herbs of many sorts (a lot of the Lite House line), and couscous. So I made a quick stovetop soup that was (I think), awesome. Which got me thinking ...

... all you pressure-cooker people: do you use any freeze-dried soup mixes? Many have beans and other grains, as well as herbs/flavorings. Any particular brands or combinations are are particularly good (or not)? Seems like a pressure-cooker area I may have skipped over so far. I *think* my local Whole Foods has bulk freeze-dried soup fixings as well.

I suppose, since I have lentils, barley, rice, etc. on hand, I could whip up something from scratch in the cooker, but on a night like this, I just don't have the energy.

2.) I though I should include this photo to accompany my original posting (above) to show that not all "old trusty" pressure cookers are rattletraps.



Thanks and regards!