Cookaholics Bulletin Board

One way to decrease the time it takes to come to pressure on the IP is to turn on Saute immediately. This works for everything I've tried including rice. Then when ready to actually cook, turn it off and then select what you actually need, e.g., manual, beans, stew, etc. I don't do cereal, but for everything else I've tried, it is a real time saver even including the build up and release pressure times. My 10qt. stovetop Fagor took forever to come to pressure. My 8 qt. IP is faster and I don't have to watch it. I also seldom follow directions for opening and closing to add ingredients. For my Cuban style carne con papas and carne asada, I put the potatoes in with the meat and let it rip.

Got a recipe today for fresh mushroom Marsala soup. I'd never bother on the stove top, but plan to try it in the IP.

I do that too, Alina - I even turn on the high sauté, to really speed it up, when
I have a lot in there.

I'd love to see that recipe, if it turns out to be good!

well, that's genius.

Agreed!

What I've been saying Why Anything Slow Cookers Can Do, Others Can Do Better

Such an interesting article. I specially loved the comparisons of the stock.

I made stock in my IP on Sunday night with the cut up carcass of the chicken we had for dinner (see French Chicken thread) - I set it for 45 minutes (added a cut up carrot, onion, celery stalk and a bay leaf) topped with water and went to hockey. Came back to an amazing stock that I strained and set in the cold garage to cool overnight. The stuff cooled into the most gelatinous stock I've ever made.