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--- about_pressure_cookers [2020/01/06 15:47] – Lee Thayer
+++ about_pressure_cookers [2022/12/18 23:19] (current) – [Basic Pressure Cooker Times] Lee Thayer
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-This information relates to **Stove Top Pressure Cookers** unless specifically stated. This is information I have put together from tips and information from research and is how I help others who are just starting out with using a stove top pressure cooker.
+**About Pressure Cookers**
+Information about pressure cookers and unless specifically stated, this information is for the manual stove top models. This is information I have put together from tips and information from research and is how I help others who are just starting out with using a stove top pressure cooker.
 //This information is by no means a substitute for your pressure cooker operation instructions and safety information. Follow all safety precautions for your model of pressure cooker.//
+ --- //[[simplewebs@protonmail.com|Lee Thayer]] 2022/03/11 23:36//
+----
+==== Basic Pressure Cooker Times ====
+This is a quick reference chart based on me **actually having prepared the items listed here**. The times are for a **stove top pressure cooker**, mine is 9 liter (9 1/2 quart), with a pressure weight for **11-12 psi (80 kPa)**. As I test out more items I will add them to the list here. **Updated on 20 Jan 2019**.
+**BEANS** (listed as soaked, for dry beans, follow the recipe link for additional information.)
+[[http://thailand1dollarmeals.com/recipe/black-beans-pressure-cooker/|Black]], 500 grams (1 lb), soaked, 8 cups water, 6 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/seasoned-black-eyed-peas-pressure-cooker/|Black-eyed Peas]], 500 grams (1 lb), soaked, 8 cups water, 5 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/chickpeas-pressure-cooker/|Chickpeas]], 1 cup, soaked, 8 cups water, 13 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/great-northern-beans-pressure-cooker/|Great Northern]], 500 grams (1 lb), soaked, 8 cups water, 8 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/pinto-beans-pressure-cooker/|Pinto]], 1 cup, dry, 4 cups water, 22-25 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/kidney-beans-pressure-cooker/|Red Kidney]], 500 grams (1 lb), soaked, 9 cups water, 8 minutes on pressure, natural release.\\
+**MEATS**
+[[http://thailand1dollarmeals.com/recipe/stew-beef-pressure-cooker/|Beef, Stew Beef]], 1 kilo+ (1/2 lb+), 1-1 1/2 inches water, 20 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/whole-chicken-pressure-cooker/|Chicken, whole]] (2 kilos or 4 lbs), 8 cups water (makes 2 quarts basic broth), 20 minutes on pressure for a thawed chicken, 30 minutes on pressure for a frozen chicken, natural release.\\
+[[http://thailand1dollarmeals.com/2018/07/05/quick-chicken-broth-pressure-cooker/|Chicken, pieces]], thawed, bone in + 2 quarts water (to make broth at same time) 10 minutes, natural release. Boneless + 2 quarts of water (to make broth at same time) 2 minutes, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/whole-duck-pressure-cooker/|Duck, whole]] (1 large or 2 small), water to cover half the duck, 35 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/pork-chops-pressure-cooker/|Pork Chops]], 4 thick cut, browned, 1 cup stock, 10 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/pork-ribs-pressure-cooker/|Pork Ribs]], 1 kilo+ (1/2 lb+), on steamer rack, 1 cup of water, 15 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/pork-shoulder-butt-pressure-cooker/|Pork Shoulder/Butt]], 1 kilo+ (1/2 lb+), 1-1 1/2 inches water, 33 minutes on full pressure, natural release.\\
+**VEGETABLES**
+[[http://thailand1dollarmeals.com/recipe/fresh-beets-pressure-cooker/|Beets]], 4-6 whole, on steamer rack, 1 1/2 cups water, 8-12 minutes on pressure (8 for small, 12 for large), natural release.\\
+[[http://thailand1dollarmeals.com/recipe/carrots-pressure-cooker/|Carrots]], 4 large, sliced, 2 cups water, 2 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/fresh-corn-i-pressure-cooker/|Corn]], 6-8 ears, shucked, 2 cups water, 1-1 1/2 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/fresh-long-beans-pressure-cooker/|Long Beans]], 3 cups, chopped, 2 1/2 cups water, 3-5 minutes on pressure, natural release.\\
+[[http://thailand1dollarmeals.com/recipe/mashed-potatoes-pressure-cooker/|Potatoes, quartered]], 2-6 potatoes, on steamer rack, 2 cups water, 6 minutes on pressure, natural release. Perfect for mashed potatoes.\\
+[[http://thailand1dollarmeals.com/recipe/cubed-potatoes-pressure-cooker/|Potatoes, cubed]], 4 large potatoes, peeled, cubed, on steamer rack, 2 cups water, 4 minutes on pressure, natural release. Perfect for potato salad.\\
+[[http://thailand1dollarmeals.com/recipe/pumpkin-pressure-cooker/|Pumpkin]], 2-3 large pieces, about 1 kilo (2 lbs), on steamer rack, 1 1/2 cups water, 5 minutes on pressure, natural release.
 ----
 ==== Pressure Cookers IV ====
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 **The main thing to keep in mind, is the heat!**
-When boiling water in a pot on the stove top, the hottest that water can get is 100 C (212 F), that’s it, but will certainly burn you.
+When boiling water in a pot on the stove top, the hottest that water can get is 100° C (212° F), that’s it, but will certainly burn you.
-When water heats in a pressure cooker and the pressure builds to lock the lid, the temperature of the water increases, and boiling stops. For 15 psi (100 kPa) pressure cookers, the temp of the water is as high as 121 C (250 F), considerable hotter, and results is very severe burns if you come in contact with the steam venting from open relief valves or a failed gasket.
+When water heats in a pressure cooker and the pressure builds to lock the lid, the temperature of the water increases, and boiling stops. For 15 psi (100 kPa) pressure cookers, the temp of the water is as high as 121° C (250° F), considerably hotter, and results is very severe burns if you come in contact with the steam venting from open relief valves or a failed gasket.
 Following the basic guidelines for using your pressure cooker makes your pressure cooker just another kitchen appliance. Know and understand the max fill specifications for your model and size of pressure cooker.
-**If the pressure vent becomes clogged** on the inside, this increases the pressure inside and will cause the relief valves to open, your first indication is the sound, this is loud! And the pressure expelled to atmosphere becomes steam, which is incredibly hot. This goes straight up, and what ever is in the cooker at this time will come out as well, this will ruin your ceiling.
+**If the pressure vent becomes clogged** on the inside, this increases the pressure inside and will cause the relief valve(s) to open, your first indication is the sound, it is loud! And the pressure expelled to atmosphere becomes steam, which is incredibly hot. This goes straight up, and what ever is in the cooker at this time will come out as well, this will ruin your ceiling.
 **If the gasket fails**, on most stove top models there is two slots on the lid that direct the pressure and steam, away from you, the steam will ruin your kitchen.
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 Keep the lid away from you and never reach through the steam.
-Open the windows, doors, etc, to get air moving through the kitchen to get it cooled down.
+Open the windows, doors, etc., to get air moving through the kitchen to get it cooled down.
 Leave the cooker alone and let it cool.