Update - Electric Pressure Cooker

Winchester

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Thought I'd do an update. We ended up with the Nesco 6-quart electric pressure cooker. After reading a ton of reviews, I figured I'd give it a try.

We did a pot roast yesterday for dinner. OMGoodness! Delicious! I had used a nice 4-pound boneless chuck that I seasoned my own way and browned well in the cooker (yes, you can brown meat in this model). I added my red wine and beef broth (that I had from the freezer and defrosted in the microwave). Then I adjusted the lid (and that did take me awhile to figure it out) and set it for 40 minutes on High. Once the cooker reached pressure, it started counting down. 40 minutes later, it beeped and switched to Warm. I used the quick release, opened the lid, added the onions, potatoes, and carrots. Put the lid back on (did it quicker this time), set the timer for 7 minutes and hit Start. Seven minutes later? We had dinner! A pot roast, complete with a bit of gravy (that I made in the cooker from a roux of butter and flour and the drippings) in less than one hour. I'm serious....I was impressed. So was Rick.

Easy to clean. The removable pot inside the cooker is nonstick and, even though you can't put it in the dishwasher, it cleaned very easily with a bit of dishwashing liquid and my dish cloth. OH, and the electric cord is not connected to the cooker; you plug it into the cooker when you want to use it. Not a problem there.

I'd say my biggest problem was trying to get the lid on. It took me awhile the first time....to get it level and sealed. The second time, it went much easier. Once it was on, I had no trouble; it didn't come loose or anything. Oh, and I really like the quick release mechanism, so I don't have to wait for the pressure to come down. I simply moved the weight from Seal to Vent and the cooker started to vent steam right away. It only took about 30 seconds for the pressure to come down and I was easily able to get the lid off, add the vegetables to the roast and put the lid back on to cook again. If you want to, though, you can let the pressure come down naturally, but I don't know how long it takes as I've not done that yet.

Next on my list is a recipe for pressure cooked mac and cheese.....in seven minutes (plus time to come up to pressure). I can see using this sometimes when we need a relatively quick dinner. And my MIL has already asked me if she can borrow it to experiment with it, too. 

Calico2222, I believe you had wondered about the electric pressure cooker, too. We like it. Keep in mind, it's only the first time I've used it. But I was happy with it yesterday. I'll keep using it and if I run into any problems, I'll update.
 

calico2222

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Thanks for the review Pam, sounds like a winner! I have my mom's old pressure cooker but I've never used it. The little rocker/pressure thingy  broke when I was in high school but I remember the roasts mom used to make in it and they were so tender they practically melted in your mouth! I wasn't sure if I should try to find a replacement, buy a whole new one or scrap the idea all together. It seems no one around here really uses pressure cookers anymore. Everyone uses slow cookers so I can't get any advice or first hand experience...until now 
.

I think I'll dig it out and see if I can find a replacement part online. I THINK the maker is Sunbeam, but not sure. I don't even know if they sell replacement parts for cookware made in the 60's or 70's. I also have to find replacement beaters for my mom's mixer. The mixer is fine but the hooky thingy that keeps the beaters in broke so they won't stay. I know that is from the 60's because mom got it as a wedding present in 1962. 

Wait, I just reread your post. So this is a stand alone model and not a stove top model? 
 
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Winchester

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Wait, I just reread your post. So this is a stand alone model and not a stove top model? 
Yes, this is an electric model.....I really shouldn't use a stove top model on my smooth cooktop in the kitchen. It's not written in the stove's manual or anything, but I called GE after somebody told me about it and the woman there agreed that I should not do so. It's more difficult for the canner/cooker to come up to total pressure on a smooth top stove. And, in time, it could do damage to the stove. That's why I bought the electric model pressure cooker.

I have the pressure canner, though, for the stove and I used it last summer in the kitchen; this coming summer, we'll use it outside on the propane stove on the picnic table for canning.

Years and years ago, my dad took the top of an old gas stove (just the top with the four burners) and converted it to propane. They used that stove for years when they camped. It fits beautifully on one end of the picnic table. When they quit camping, they gave the stove to my sister and I me; it's in the basement. I figure that I'll use the old stove for canning this year. And then I won't have to take any chances with the stove in the kitchen.

I think, if you checked out some online sites, you might be able to find replacement parts for your cooker. I post on a food board and several people mentioned that they had been able to find parts for old pressure cookers. Took them awhile, but they managed to find sites.
 

margecat

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That pot roast sounds AMAZING!  I have a non-electric cooker, but I've only ever used it for canning.  I've often heard that meat turns out very well in one; I must try it soon.
 
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Winchester

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You have to try it.....the pot roast was delicious. Tonight we're trying macaroni and cheese in the pressure cooker. Supposed to take about seven minutes. We'll find out. I want to try a turkey breast in it, too, as I heard they are wonderful. And I'm really looking forward to trying coconut rice pudding. I can't seem to get rice done exactly the way it should be, so I'm hoping that the pressure cooker will help.

One of the pressure cooker cookbooks I ordered has been shipped so I should have it soon. I'm excited.

I have the pressure canner (for stove top) and, once I got the hang of it, I used it quite a bit last summer. I did have issues getting it up to pressure and staying there....we think it was because of our stove.
 
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OK....the mac and cheese last night? Decadent! Really. I think it was the creamiest mac and cheese ever.

Put the pasta ingredients into the cooker. Put the lid on (much easier now that I'm getting the hang of it), set it to High, set it for six minutes, and hit Start. Went up to pressure with a wee bit of a hiss, counted down, the alarm beeped and it switched over to Warm.

Hit the Stop button, vented, opened the lid, added the cheese ingredients and stirred until the shredded cheese and cream cheese melted. Mac and cheese, good mac and cheese....in less then ten minutes. (You know, that's as quick as the "Box" but without all that icky powder stuff.)

Have I mentioned that my PC and I are going to be good friends?? (But my poor waist line!)

I may start a Pressure Cooker section for PC recipes.

 
 
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