Lower heat to low - medium and cook for 1 - 2 hours or 20 - 25 minutes (
if using pressure cooker), or until beans are soft 3.
But, how
does using a pressure cooker affect nutrients since the water is artificially kept in liquid state at a higher temperature during cooking?
I only recently got an instant pot and I haven't tested this, but generally speaking for these kinds of recipes you will need less liquid
using the pressure cooker function.
It's a fool proof way to learn to
use a pressure cooker without worry of it on the stove and having to make sure the heat is just right when cooking.
JL takes the pressure cooker and makes it an approachable tool, and I promise that realizing you can
use a pressure cooker in your everyday life will truly change the way you think about preparing healthy, tasty meals.
Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't
using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.
I also cooked fava
beans using a pressure cooker: I had to stop after ten minutes because they make a lot of thick foam; next time I'll bring to the boil and skim it before closing the pot.
Some pressure cookers can double as a canner, which is probably why my elderly
relatives used their pressure cooker more than those in my generation, but it turns out I had missed out on a lot of important points in my quick judgement!