“If I cook 2lb potatoes-it takes about 20min to build up pressure and about 20 min of cooking time. If I cook it on the stove It’s about 45 min. What’s the benefit to getting this one?”
Answer This Question
1-3 of 3 Answers
Not too much of a benefit for potatoes here. Large meats though, say a pot roast for example, have greatly reduced cooking times, and come out very juicy and tender. I do a pot roast with potatoes and carrots in about 90 minutes total. The same meal takes nearly 4 hours in my oven or at least 8 hours in my crock pot. Ribs take me 45 minutes in the pressure cooker versus 3.5 in the oven (plus 15 in the broiler after saucing them up). I can cook fall apart, tender chicken in about 20 minutes, too. I guess it all just comes down to what you would be using it to cook at home.
Sorry, there was a problem. Please try again later.The best benefit is that you don't lose flavor during cooking in the pressure cooker. The same is true for all foods cooked in it. The other thing is you don't have to watch it. It won't boil over or run out of water like on the stove. You start the pressure cooker and could leave if you had to.
Sorry, there was a problem. Please try again later.The answer is to use less water. You should only use about a cup of liquid which should heat up much more quickly than 20 minutes. If you cover the potatoes with water, you are defeating the purpose of a pressure cooker. I cook potatoes in about 15 minutes.
Sorry, there was a problem. Please try again later.