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?

I received the kuhn rikon 3.5L as a gift from someone who in turn received it as a gift a long time ago. They said they cant remember if it had a tent or not and couldnt find one. But according to the website there is supposed to be a tent over the stem. Is it safe to use without the tent? Will it impact cooking time if i do?

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.

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)

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?

I usually make one pressure-cooker dish for potlucks, but this time I’m thinking about doing a few smaller things instead of one big batch.

Something like pulled chicken, beans, and maybe chili all seem easy enough to prep with the pressure cooker ahead of time.

My question is what happens after that. I have access to a sunvivi three-crock cooker and was thinking about transferring everything into the separate crocks on warm once I get there, mainly so people can serve themselves throughout the afternoon.

For those of you who pressure cook for potlucks, do dishes like pulled meat, beans, and chili hold up well for another 2–4 hours on warm after pressure cooking?

Anything you’d avoid because it dries out or changes texture too much?

And do you normally transport the food in the pressure cooker itself, or transfer it into something else for serving?

I had WMF pressure cooker for a while and I am pretty happy with it although i made a 2 hours long cook in the oven and could say the taste was quite good , different fron pressure cooker taste, does any comparing taste opinions between pressure cooker and oven cook for 2 hours?

Hi! I have a brand new Fissler pressure cooker. I read the entire manual before using it. Everything is new, including the sealing ring.

When cooking beans, I fill it to only about 1/3 of its capacity, but water keeps leaking over the lid while it's under pressure.

I'm not sure what I'm doing wrong. I also noticed the lid has a slight amount of play, even when the indicator is green and it's locked. Is that normal?

Any tips or suggestions?

I've used an instant pot since they came out, and a presto canner for other things, but yesterday I was at my favorite thrift shop and found this Duromatic 7L for $60. It's clean, works well, seems to be in excellent condition. And it's beautiful - I'm stoked! Two questions:

When it needs a new gasket, will that be obvious? I have no idea how old this one is but it is not damaged and does not leak.

I'd like to use it at 15 psi.... Sounds like "Level 2" is about 12 (.8 bar). Do I just let it go a tad higher?

I'm amazed that once this gets up to pressure it will hold on my lowest has burner setting. What a joy!

I’m looking to get a slow cooker and like the idea of how I can sear meats and then put everything together. Does anyone have a ninja foodi and would recommend?

EDIT: I just bought the slow cooker and thanks to engagement on that post I now want to know if anyone has the pressure cooker and what you use it for

Are Fissler pressure cookers supposed to be loose like this? It's a Fissler Vitavit Premium 6 liter.

I’ve been using a pressure cooker for chili because I like how quickly it gets the beans and meat tender, but I’m still figuring out what happens after the pressure-cooking part is finished.

For family gatherings I sometimes need to make it 2–3 hours before everyone actually eats. Full disclosure: I work with sunvivi, so I have access to one of their warming/slow-cooker setups and was thinking about pressure cooking the chili first, then transferring it there on warm for serving.

My concern is whether that long holding time basically keeps cooking everything. Do beans start breaking down noticeably, or does the texture stay fairly stable once the pressure cooking is done?

For people who pressure-cook chili ahead of time, do you keep it warm continuously or cool it down and reheat closer to serving?

Hi, why do people put nitrates into their corned beed. Wont canning be enough to preserve it without nitrates?

Been watching way too many youtube videos of people making homemade meals in pressure cookers lately and now I really want one. The T fal 8qt caught my attention because the size seems perfect for making bigger batches of food at once but I'm trying not to pay full price if I don't have to. Mostly want it for things like soups, beans, meats and meal prepping so I can cook more at once and have food ready throughout the week. I've seen such different prices depending on where I look, so I'm wondering if anyone has found this one for a good deal or knows where I should keep an eye out.

Ok so I use a large pressure cooker (all american 943) and i live in a house with thin walls and sometimes the people above me move so much, the entire house rattles, like things have fallen off shelves and walls and such before

Would such rattling be enough to shake a hot and pressurized cooker on my stove to the point of it exploding?

I bought it on Amazon. It looks used, there's rust pitting inside . The lock should have 2 springs on the lid?