Pressure Cooker

Pressures

• One line indicates 0.4 bar (~6psi)
• Two lines indicates 0.8 bar (~11.5psi)
• Absolute max is 1.2 bar (~17psi) which will have strong hissing.

Lamb Shanks

30min at full pressure with wine, potatoes, rosemary, onion, garlic. These were excellent but I’d consider seeing what 35min was like. I also didn’t really wait for a slow pressure release, so might be worth trying that as well or instead of a bit longer time.

Mash potatoes

Peel and dice into roughly 3cm pieces. Cook for 8min at full pressure.

Pork Ribs

18min at full pressure with liquid up to trivet. Mix some BBQ sauce into the liquid. Finish on the BBQ or in a hot oven. Occasionally brushing with BBQ sauce.

20min was great but just a little too soft.

Fried Chicken

Water up to the trivet, 5min at full pressure. Dry with paper towel then basically standard frying but with the oil on the hotter side. About 400°f canola/vegetable oil until brown.

For the dredge I did flour, egg then flour again which worked well. Or for crumbed: flour, egg then breadcrumbs. I think buttermilk would be a good replacement for egg. And the flour had salt, cayenne pepper, garlic powder and pepper in it.

Beef Bourguignon

20min at full pressure. Cooked the potatoes separately.

Eggs

2min at half pressure with quick release wasn’t long enough. The inner white wasn’t fully set and they were impossible to peel. I’d try 3min next time to hopefully set the whites fully but still have a runny yolk.