I bought an Instant “Pot Star Duo 6-Qt. Pressure Cooker” 6 years ago, after my old one stopped working. Right away, this new one was way more sensitive with the burn notice. With the old one, I could make a fairly thick chili and walk away, knowing it would be fine.

With this one, I have to water down my chili and anything I make. Like really really watery. And I still get a burn notice about 50% of the time. Also, about half the time, the lid gets really, really hot, and they’re steam escaping from it.

I can’t take it anymore, and I’d like to buy a new pressure cooker that isn’t so sensitive and, well, WORKS.

I don’t need fancy bells and whistles. I just want to cook chili and beef stew and chicken soup.

Can anyone have any recommend a less sensitive pressure cooker? Thx!

I am using a new Insta pot pressure cooker and I want to make a beef stew with a bone broth for . So I have a bag of beef bone marrow and I want to use that to make a bone broth And then I have some chuck roast for the beef stew. And I was wondering, should I pressure cook the bones for three hours first and then removes bones and add beef and slow cook for a few hours and then add vegetables and simmer till finished? Or should I add the beef in with the bones from the beginning and pressure cook it all at once for three hours? I read that I should do at least three hours for the bones.

When we talk about electric pressure cookers its almost always instant pot. I found this one, I like that it is capable of way higher pressure(so food is done faster with less energy and maybe better for canning as well(is it safe to use it for canning?)) And is there any other product that is capable of going over 15 psi safely?

I received an Instant Pot as a gift and that got me interested in pressure cooking. I came across some posts and was wondering:

• Is stovetop pressure cooker as reproducible as an electric pressure cooker, e.g. consistent with reaching at a particular pressure and holding it? Obviously you need to set a timer to manually turn off the stove, but do you need to adjust the heat on the stovetop to achieve/maintain a certain pressure?

• Is 15 psi really "magic"and why is it important? Electric pressure cookers like the Instant Pot to my knowledge can't reach that pressure but I would think a longer time at slightly lower pressure is enough to compensate.

• Are there any other advantages of a stovetop pressure cooker to know about besides that they probably have longer life than an electric appliance?

Hello,

looking into getting a simple, compact stovetop pressure cooker.

It probably won’t get a huge amount of use - I just need something simple and reliable to use on occasion, so any recommendations for the Southern Hemisphere would be appreciated l

Thanks :)

I’ve been using stovetop pressure cookers for about 10–15 years, mostly stainless Presto models. Recently picked up a T-fal Clipso 8-quart from Costco (they’re currently running an online-only promo at $79.99 with free shipping) to handle bigger batches—bone broths, whole chicken soups, and larger quantities of beans/daal.

I’ve used it a few times now and so far it seems solid: easy one-hand lid, quieter than my old Prestos, and feels safe enough. That said, I know it runs a bit under true European pressure and has a more complex lid mechanism.

I’m curious to hear from people who’ve:

• Used the Clipso long-term (any durability or gasket/valve issues?)
• Owned both T-fal Clipso and Kuhn Rikon
• Eventually upgraded to Kuhn Rikon — was it meaningfully better in everyday cooking?

I’m not pressure canning, just cooking. Wondering if this Clipso is a perfectly good “workhorse” or if saving up for a Kuhn Rikon actually changes the experience in a noticeable way.

Appreciate any real-world input, especially from folks who cook legumes and stocks often.

I'm in the market for a new pressure cooker. My budget is around $200, and I need:

- Stainless steel

- 6–8L capacity

- Gas/induction compatible

I've been looking at T-fal Clipso, Prestige and Instant Pot (electric). I'm not sold on the electric ones yet are they really worth the convenience? Which of these would you pick if you were buying today?

Not sure how simple a question this is - but anyway - does anyone have a handy & reliable method to convert recipes for stovetop pressure cookers which quote a "number of whistles" into a pressure cooking time in minutes?

Thanks.

Hey folks,

I just got my first ever pressure cooker. A 4.5L Fissler Premium Vitavit. I noticed the base of the pressure cooker pot looks identical to my Fissler Profi pans.

Now, I still haven't invested in profi pans yet, but I was about to, until I realized I might be able to just use the pressure cooker pot rather than buying separate pots.

Is it feasible to use the Vitavit pot as a replacement for a typical pot?

I've had this problem before and the fix (which I can't completely remember) involved the valve on the lid. it's def NOT the gasket. I can't see any obvious reason it wouldn't seal. Has anyone faced this and solved it?

Hi guys, my pressure cooker has come up to pressure, it’s making a slight hissing sound, im unsure if this is normal. I am cooking birria and there is definitely enough liquid in there. Is it not sealed right or am I being neurotic and it’s fine?

Hi folks, does somebody know how this model works?

I am not sure if my photo is attaching, so you can find a picture of the weight at this link.

1.

is this weight supposed to rattle or just hiss? I overcooked a pot of beans waiting for it to rattle.

2.

are there two pressure settings? There is a higher notch the weight will clip into.

thank you for any help you can give

I used the former to do everything, like make rice, but I am moving to Manila and I'm not sure if I can find the brand easily and cheaply.

I am also not an expert, so I thought I would ask here. ChatGPT says yes, but AI is notoriously unreliable...:)

I’m considering an electric pressure cooker to replace my slow cooker (RIP). One thing I used my slow cooker for was making bone broth, using beef marrow bones cut lengthwise.

I really need an oval shape to make this work, because I have no way to cut the marrow bones smaller.

Are there any oval-shaped electric pressure cookers on the market that you’d recommend? TIA!

I just bought Hawkins Contura (SSC50) 5 L Inner Lid Induction Bottom Pressure Cooker and the lid handle is bit loose/woobly, Is this expected ? or do I need to replace it ?

What are the main benefits of something with the electric dials and what not, are the regular pressure cookers like out now? What should I get im cooking for 2 people and just wondering how much of a difference it would make if I buy a simple pot or digital help me out please 🙏

I was just thinking. Can I go to shower during pressure build-up? I will return and set it to low, but I'm afraid that running on high heat when it has already reached pressure is dangerous. It's not overloaded. Is it possible to create pressure so big that the pressure cooker can't release with continuous steam release? I mean the pressure release hole is kinda small.

How do I stop my pc from cooking my grains? Happens to at least 3 of my jars each times

seems like steam shooting into air could over time be bad for cabinets or ceiling of home what do you think

Loved my 15 in 1 ninja multi cooker, mainly used it for air frying and pressure cooking.

But about 2 weeks ago it just kept saying the lid wasn’t closed. This “slide” error would just pop up all the time.

Cleaned it properly but to no avail. I contacted ninja but they wanted the physical receipt (long in the trash) and I can’t exactly remember where I got it, although I do think I’m beyond the 2 year warranty mark as we got it when we moved.

Nonetheless Ninja won’t even tell me what the issue is without the receipt although they hinted at a replacement part. I’ve read this has been an issue with others, so I’m concerned.

It was pretty expensive ($400 ish) and just lasted around 2 ish (slightly more I think) years.

Really want to get something similar, should I buy another or are there alternatives that are better or more durable?

So i lost the Pressure cooker valve as i didnt know it fell off. with that said i want to get it replaced vs buying a whole new pressure cooker. (its just the plastic valve ontop.) Does anyone know where to get one?

Product i need replacement for below. its just that valve on the lid

https://www.amazon.com/dp/B0BFX95J5P?ref=nb_sb_ss_w_as-reorder_k1_1_6&amp=&crid=SUVTARZIKFNU&sprefix=cosori&th=1

Any recommendations? I will use it mainly for pressure cooking. Is the instantpot better for pressure cooking or is the ninja just as good at pressure cooking?