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    You are in: Home / Community Forums / Recipe Requests - General / Converting slow cooker recipes to pressure cooker
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    Converting slow cooker recipes to pressure cooker

    Painting Peg
    Mon Jul 16, 2012 9:46 am
    Newbie "Fry Cook" Poster
    I just got a new electric pressure cooker and am wondering if anyone has a formula or method for converting slow cooker recipes to pressure cooking. Any ideas?
    Dee514
    Mon Jul 16, 2012 10:26 am
    Forum Host
    Here is a link for Miss Vickie's Pressure Cooking website Time charts.
    If you know what the timing is for cooking whatever protein (from the charts) you are making, it should be easy to figure out the timing for the vegetables. (Essentially you will be rewriting your slow cooker recipes for the pressure cooker.)
    The other way to do it is to find a similar pressure cooker recipe for whatever dish you want to make and follow the recipe cooking directions, using your recipe ingredients.
    Zeldaz
    Mon Jul 16, 2012 11:52 am
    Food.com Groupie
    This doesn't answer your question, but I thought you might be interested in this blog, there's lots of great stuff she posts (like easy-peeling pressure cooked eggs, pressure cooker bread good for RVers, campers, and boaters, really fast pressure cooker preserves, etc).
    www.hippressurecooking.com
    pinky kookie
    Mon Jul 16, 2012 4:57 pm
    Food.com Groupie

    I found this interesting info that hope can help you to adjust or convert recipes to your pressure cooker:

    PRESSURE COOKER VS. SLOW COOKER TIME CONVERSION -
    http://www.ehow.com/info_8672086_pressure-slow-cooker-time-conversion.html

    HOW TO ADJUST RECIPES FOR A SLOW COOKER OR PRESSURE COOKER
    http://www.bestrecipes.com.au/article/how-to-adjust-recipes-for-a-slow-cooker-or-pressure-cooker-a882.html
    By Cassie Harrex
    Would you like to adjust your favourite recipes for your slow cooker or pressure cooker? It's easier than you think! With these simple steps, and a few key recipes to test them all out on, you're sure to find success every time.

    ADJUSTING A RECIPE FOR THE PRESSURE COOKER -
    Pressed for time or just don't like to wait? A pressure cooker could be just for you! A whole range of slow cooked stews, curries, bakes and braises can be cooked in a fraction of the time in a pressure cooker.
    As these handy devices use built up steam – or pressure – to cook the food, they require a little more caution than their slow cooking counterparts.
    The good news is that new models are very safe, and stories of exploding pressure cookers are now largely a thing of the past. To successfully convert a recipe for the pressure cooker, here are a few helpful steps.

    STEP 1: BROWN YOUR MEAT
    Just like in the slow cooker, meat will not brown in a pressure cooker and needs to be browned on the stove top before being added to the recipe. Unlike most slow cookers, you can do this in the actual pressure cooker pot. This will greatly enhance the flavour, keep the meat succulent and cut down on the fat in the final dish. To ensure you get the best final flavour, deglaze the pot with stock, wine or other cooking liquids before proceeding with the recipe.

    STEP 2: FILL IT CORRECTLY
    Pressure cookers use steam to cook the food, so you need to ensure there's enough room for the steam to build up and work its magic. Never fill the pot more than two-thirds full of food, or half full of liquids, to ensure it cooks properly.

    STEP 3: ENSURE THERE'S AMPLE LIQUID
    Unlike slow cookers, pressure cookers need at least 1 cup of liquid to work properly. The majority of the liquid won't evaporate, and you'll need less than conventional stove top cooking, but never cut it down past one cup. To ensure you have the right amount of liquid in the final dish add ½ cup more liquid than you want to be left with to account for the small amount of evaporation.

    STEP 4: ADJUST THE COOKING TIME
    Pressure cooking is all about speed! Determine the original cooking time in your source recipe, then reduce it by two-thirds. You may find it needs a little more time, depending on the recipe, but when you're trying out a new recipe this is the best way to ensure it's not overcooked.

    STEP 5: RELEASE THE PRESSURE
    When you've finished cooking, you have two options to release the pressure: rapid or natural. If you're cooking tough or large cuts of meat, use the natural method by taking the pressure cooker off the heat and allowing the pressure to cool down on its own. Don't worry – you won't be able to open it until the pressure's all gone, so there's no risk of an explosion! For the rapid release method, simply run the pot under cold running water to quickly cool it down. In less than a minute you'll be able to release the lid. Easy peasy!

    RECIPES TO TRY IN YOUR PRESSURE COOKER
    Here are some of our favourite slow cooker recipes to try out for yourself at home. Try these and we're sure you'll be converted to this fuss free way of cooking in a jiffy:

    Lamb with Apricot
    Bolognese Sauce
    Savoury Mince
    Transcendental Lentils
    Citrus Lamb Shanks
    Beef and Barley Soup
    Creamy Pumpkin Soup
    Herti's Spare Ribs
    Chilli Con Carne with Beans
    Channa Dhal
    pinky kookie
    Mon Jul 16, 2012 5:28 pm
    Food.com Groupie

    And here are some recipe examples:

    SLOW COKER OR PRESSURE COOKER POT ROAST RECIPE -
    http://www.fabulousfoods.com/recipes/slow-cooker-or-pressure-cooker-pot-roast
    Recipe for Slow Cooker or Pressure Cooker Pot Roast. This favorite comfort food recipe is easily prepared in either the slow cooker or the pressure cooker. We show you how.

    FAVORITE POT ROAST ADAPTED FOR THE PRESSURE COOKER:
    For the pressure cooker, you need more liquid. I've doubled the beef bouillon in the recipe. When converting from slow cooker to pressure cooker, the cooking time is cut way down. 8-10 hours on low in the slow cooker is about 50-60 minutes in the pressure cooker under 15 pounds of pressure and a little longer under 10 pounds of pressure (perhaps an hour and 15 minutes).

    Ingredients
    FOR SLOW COOKER:
    3-4 pounds beef rump or chuck roast (you can also use arm roasts)
    1 teaspoon salt
    1/2 teaspoon seasoned salt
    1/4 teaspoon paprika
    1 tablespoon instant minced onion (can substitute onion powder, but use half as much)
    1 cup beef stock
    FOR PRESSURE COOKER:
    increase beef stock to 2 cups

    NOTE: Click the link above to see the complete recipe.


    3 ELECTRIC PRESSURE COOKER RECIPES -
    http://answers.yahoo.com/question/index?qid=20110325084410AAwi65H
    Painting Peg
    Mon Jul 16, 2012 7:10 pm
    Newbie "Fry Cook" Poster
    Thank you!
    pinky kookie
    Tue Jul 17, 2012 2:08 pm
    Food.com Groupie

    U R welcome and thanks for your response, Painting Peg.
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