I'd heard that cooking
beans in a pressure cooker makes them amazingly creamy, yet firm and intact, on top of significantly speeding up the cooking process.
I just made it again
in the pressure cooker with kale instead of spinach and only did it under pressure for 2 minutes with quick release, and it was wonderful!
Hard - boiled eggs turn out perfectly every time when
steamed in a pressure cooker: always evenly cooked and easier to peel than traditional boiled eggs.
I just don't get the concept of using convenience
foods in a pressure cooker, so I'm just not understanding the point of an electric pressure cooker I guess.
I try to sneak in veggies where I can,
so in this pressure cooker lasagna I've added onion, bell pepper, mushrooms, tomatoes and spinach.