Why Chefs Love Pressure Cookers


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We at America’s Test Kitchen were curious about how professional chefs use pressure cookers in their restaurants and/or homes. Their answers were inspiring.

48 replies
  1. Mortem Reaper
    Mortem Reaper says:

    my favorite things to make with a pressure cooker is stocks. It is so easy and the flavor is so amazing as well. A 6 hour stock is easily made into an hour and a half stock. Its an amazing tool to have 🙂

    Reply
  2. Egg Boy
    Egg Boy says:

    The first time I used a pressure cooker I was two or three years old. No, you were filling your diaper while someone else was cooking AND considering childhood amnesia, you most likely don't remember ANYTHING AT ALL at that age.

    Reply
  3. Timothy Short
    Timothy Short says:

    Stove top pressure cooker will always get faster and better results. Can sear meats better and release pressure naturally better.
    However wouldn't think a pressure cooker could make fish better than in an oven… oven baked fish in a Dutch oven would create better caramelization and flavour

    Reply
  4. mayder 40
    mayder 40 says:

    A feeble lookin p cooker is why Holly Golightly preferred to breakfast at Tiffany's. Are there other movie p cooker disasters that prejudiced people against 'em? If natural gas or electric costs skyrocket, and if the reality show ciphers start bragging about theirs, then United Statesers might consider buying them.

    Reply
  5. Brian Bassett
    Brian Bassett says:

    Because they are fast and release flavor quickly so they can make more profit poisoning customers with ridiculously inappropriate high-calorie concoctions. That's what people that sell things to eat do. Fuck your health for their own profit. Eat up Shriners.

    Reply
  6. alize0623
    alize0623 says:

    I’ve never seen a pressure cooker in my life and don’t even know how to BEGIN using one. My family believed good, old fashioned kitchen appliances are best. Want stew or soup? Get a big ass pot and start at breakfast. Hell, I didn’t even have a microwave between ages 8-17. Had to use the oven! It wasn’t until I began baking and cooking that I invested in things like an electric mixer, but pressure cookers terrify me.

    This video puts me a little at ease. Anyone got good pressure cooker tips?

    Reply
  7. angi casa
    angi casa says:

    Great product>>>ur2.pl/1035 i've had earlier versions of electric pressure cookers and either sent one back and donated the other. They were clunky, heavy and not user friendly. I saw a demo on this one and decided to give it another try. There is a small learning curve but, so far, I'm impressed and very happy with the purchase. It's quick, easy and the clean up is a breeze.

    Reply
  8. OU812 i4got
    OU812 i4got says:

    I'm not a fan of pressure cookers. I think they are pressurized steamers. BUT, if you need to make a meal fast from raw to cooked they're perfect. Meat can sometimes come out stringy and tough.

    Reply
  9. Memosh
    Memosh says:

    My parents has one back in the 80's when they weren't so advanced and it exploded super loudly; beans all over the kitchen walls and ceiling, it was pretty exciting actually xD

    Reply
  10. Marcos Vinícius Petri
    Marcos Vinícius Petri says:

    I never knew that pressure cooker wasn’t that popular in America. Here where I leave every house has one. It is so ubiquitous. I think the reason is that beans (and rice) are the base of our food. I thought the whole world had these lol

    Reply
  11. Ben Nguyen
    Ben Nguyen says:

    Regarding pressure cooking the chickpeas (2m20s mark), how long do you soak beforehand, and how long do you (electric) pressure cook for? Do you allow it to release pressure naturally, or do you manually rapid release pressure?

    Also is there a minimum amount of water one should use when pressure cooking?

    Reply

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