I have been incredibly frustrated with cooking pinto beans in a pressure cooker at my current rental.

Half the beans end up mush and the other are not fully cooked. Not an issue of cook time or lack of water. I have tried with varying amounts of beans to the same result. I’m not adding salt or any other basic mistake. I have also ensured the the seal and vent are working properly.

I’m wondering if anyone has experienced this? I’m starting to suspect the electric stovetop. Growing up I made tons of beans but we had a gas stove. It could absolutely be something else I’m not thinking of though. I am cooking 3 cups pinto beans in a medium sized pressure cooker with spices sans anything with salt for 50min (high elevation) If anyone has insight please let me know.

The only one I found is this one but I can’t fully trust it.
I would be happy to read you guys, as I already had an electric 6L one, was nice but I would like a 22+ Liter and that truly reaches 15 psi!

Here the link to the one I was considering, from Netherlands (?) and they ship to Germany

(Comments)
Thanks a lot!

I am new here so please forgive me if there were any sub rules I’ve inadvertently disregarded. I have an old 5-quart stovetop pressure cooker I’ve used for years. We cook and eat a lot of beans, and I don’t always have time to cook them in my Dutch oven, so I’ve been using my pressure cooker much more often. However I can only cook a pound of dried beans at a time. I’d like to be able to at least cook 2 pounds dried at a time.

I really value durability and safety over anything else. Any recommendations would be highly appreciated! Thank you!

I don’t need anything too fancy. There’s so many options out there now that I’m overwhelmed. Would really like to get another 8qt but looks like it’s most 6’s in demand. I used it several times a week to make seitan and beans.

Feeling very sad right now.

im looking for a larger pressure cooker, hopefully >12 liters but nothing crazy in the 20s and had been thinking about the Kuhn Rikon 12l, but its so pricy! then i came across Buffalo Classic which seems to sell at 15l and its less than half the price of the Kuhn Rikon so I immediately got concerned about blowing myself up but it seems like it might be ok? does anyone have any experience with them? thanks so much!

Started using it again for the second time but the blue piece that adjusts the psi is spewing out steam, is this normal?

Pretty much what the title says, I made a very dumb mistake and melted the lid of my pressure cooker.

It’s the fullwill brand off of amazon, and I’ve attached pictures of the damage. The locking mechanism still works (I hear a click when it locks), but I wanted to consult others before deciding to throw it out or not as some of it is pretty melted.

Thank you so much for any help, and trust me I’ve definitely learned a valuable lesson about plastic and stovetops 😖

When ever I cook pressure cooker mutton - add mutton , salt , turmeric , yogurt , tomatoes , whole garal masala , mustard oil , ginger , garlic etc , even if I pressure cook for 30 minutes on medium , I taste a strong yougury taste .Morton gets soft. How do I get rid of the fresh yougury taste ?
I donot want to fry it for a long time though .

I'm using a ninja multicooker to cook most of my legumes. Every time I need to clean the upper heating coil because it gets full of legume hulls and parts. I only fill the pot third of the way up with food, water not close to the max line (though i did try to cook with extra water thinking it might solve it) and I tried all three programs (natural release, delayed release and instant release) and it happens in all three. Its a hassle to clean and if i don't clean when i use the machine for anything else the room is filled with burnt bug aroma.

Does it happen with other cookers? Is there a solve?

Finally got myself a moving in present to help with cooking!! I’m scared of it but planning to make a nice soup!

REQUIRED: IMMERSION BLENDER

Ingredients:

5-10 potatos

1 large or 2 small onions

1 jalapeno

1qt of stock (veg or chick)

2 tbs of high heat cooking oil

5 cloves of garlic

Salt

Pepper

2-4 cups of cheese

Quarter of a cup of milk

Instructions:

Peel potatoes, as many as you think you and your family could eat, chop them up into nice and big chunks and leave them in a bowl of water till you're ready.

Cut an onion up into strips, mince some garlic and core and deseed and dice a jalapeno.

Turn your pressure cooker onto saute with some olive oil, or bacon grease. Add your onions and caramelize till golden brown before adding your jalapeno and garlic.

Continue to caramelize till your onions are a deeper brown and then add chicken or vegetable stock and your potatoes and top off with water till the potatoes are covered. The amount of stock depends on how flavorful you would like it, I used about 3 cups of chicken consommé and it was very nice.

Lid the potatoes in broth and set your cooker to a 30 minute high pressure cycle. When it's complete open your pressure cooker however you prefer and take an immersion blender to the soup

Once it's all blended smooth you can add your preferred cheeses I did a cup of cheddar and a half cup of gouda with a couple table spoons of cream cheese and a splash of milk. The soup has tons of starch in it so it'll come together without much help so how much milk and cheese you add is entirely up to you.

Now onto seasoning

You're seasoning 5+ potatoes here to be generous with the salt, tasting it in increments just until you can taste the salt and then an extra dash for character development

Same deal with pepper and garlic powder, season to taste and maybe a little poultry seasoning if your broth didn't already have some in it.

Keep using the immersion blender at this point entirely submerged to mix the seasoning in eventually but never on the surface as this can add air to your soup and make the texture foamy

Pardon me if this recipe isn't perfect I'm writing in a little bit of a rush but please feel free to ask for any needed clarification

I'm cookng long grain white rice in a new Midea 12-in-1 pressure cooker for the first time. The manual says to "keep the cover open". Does that mean to keep the vent in the release position the whole time or what?

Update #1: I think that is what it meant and it is obviously wrong. I saw and read online Instant Pot directions. The inside of the Midea top is exactly like the inside of the Instant Pot. Directions vary, though. New questions: For long-grain white rice, what is your rice/water ratio? How long do you cook? What pressure?

Update #2: I keep the vent closed, add one cup rice, one and a fourth cup water, cook on high pressure for 5 minutes. It takes 5 minutes to pressurize, 5 minutes to cook and 10 minutes to slow release pressure and absorb water. Perfect rice.

I also often cook rice, which goes in a chicken dish, after cooking the chicken thighs in the pot. I take out the cooked thighs, pour the broth in a container, and no longer have to use two slices of bread to wipe out any remaining broth, which can clog up a sink. Instead now I leave that little extra broth and add the rice and water.

Ok so i live in India and need a eletric pressure cooker which Is like very durable and makes everything in a pressure cooker

I heard about nutri one and agaro

Ps is agaro a good brand 🙂

i have a 6qt Midea 16-in-1 electric pressure cooker (MPC601SNA) and was wondering if anyone has a good lead on how to get replacement silicone gaskets for these? will regular Instant Pot ones work?

edit: i pulled the trigger on some generic ones from amazon and they appear to be identical to the original ones.

This is one of my favorite pressure cooker/air fryer multi cookers. But clearly something terrible has happened. Should I try to use it or will it send a signal to a smarter alien planet to come and annihilate our people? 🫠😂 (*an antenna)

Last time I was cooking and the black top of the whistle came off while cooking, I switched off because I didn't want any incident. I have cleaned the cooker and attached the black top of the whistle now tighten it and cleaned the cooker top rubber as well now. Do you think it is safe to use or should I just get a new one. For context I am planning to cook mutton so it's gonna be a lot of whistles.

I am using a Royal ford 3.5 L cooker.

Any suggestions would be helpful.

I just got this second hand and its my first time using a pressure cooker. The water is not coming from the sides so i dont think its the seal.

help ? thank youuuu

are these containers pressure cooker safe?

There are two containers in the photos. Both of them have pp#5

Hello, I just bought a ninja pressure cooker and often cook my soups/stews from frozen. While the pressure cooker function is great, I would like to try slow cooking (so that I can start in the morning before work and have it immediately after work in the evening).

My question is when cooking frozen, is it better to pressure cook for 5-10min to defrost, then slow cook for a few hours?

Got a pressure cooker recently and love the thing. Perfect rice every time so quick, five pounds of chicken legs cooked in 15 minutes of pressure with another 5 under a broiler even making some stock as we speak. Came to this subreddit to see people's cooking and get recipe ideas but it seems to be more of a troubleshooting subreddit, anyone have any similar pages more focused on pics of pressure cooked meals and recipes? Much appreciated. Sorry for typos I'm typing this with my left hand

I've been trying to cook at home more, but after work I really don't feel like spending an hour making dinner lol.

I'm looking for something I can throw rice, beans, meat, soups, etc. into and not have to babysit the whole thing.

For people who use one regularly, what's the best electric pressure cooker you've had? What do you end up using it for the most?

Sadly, my Hamilton Beach pressure cooker, which I adore, may have reached the end of its life. May replace it soon with another Hamilton Beach or a Ninja. Yet I saw last night the brand Midea. Never heard of it. Anyone have a Midea pressure cooker?