Many of the Skinnymixer recipes can be made in conjunction with a pressure cooker. A pressure cooker is really useful if needing to increase the quantity of a dish or free up your thermal cooker for another dish.
Recently I bought a pressure cooker from Chefs Toolbox (here is our affiliate link if you want to have a look for yourself https://mychefstoolbox.com.au/skinnymixers) and I love it!
Using a pressure cooker is really good at taking cheaper cuts of meat and turning them into tender meals, quickly. It’s also fantastic for cooking root vegetables and steamed rice – and plenty of other uses I am yet to explore!
- Get to know your pressure cooker well before you start to use it
- Choose a recipe with liquid as that is what will help create the pressure, no liquid = no steam = no pressure!
- Browning your meat beforehand isn’t always necessary, but will add a depth of flavour
- Do not overfill your pressure cooker
- Get to pressure as soon as possible – use high heat
- To work out your timing – finding a recipe online or in a pressure cooking book that is similar can be a good guideline
- If there is a few components, ie meat and veg, add the meat and cook them, release pressure safely, then add veg, get back up to pressure and finish cooking.
- It is better to undercook than overcook.
- Make notes so you know what you did for next time!
- Always protect yourself if using a quick release function (refer to your cookers manual)
- If you need to thicken your sauce, once pressure is released, return cooker to the stove and thicken with cornflour and water mixture or other preferred thickening method.
- Begin your prep in your thermal cooker and finish the cooking process off in your pressure cooker