Bean: I have to admit that I'm not a big fan of pressure cooking for the kinds of meals you mention.... not that it can't be done, but rather that the beautiful flavors that are developed with slow cooking don't happen.

Have you considered buying a slow-cooker/crockpot? You could assemble your meal either the night before or the morning of, then let it slowly cook all day.
OR
If your oven has an on-off timer capability you could, once again, assemble the food ahead of time, put the COLD pot in the oven, set the timer for the oven to go on at a certain time and temp. and then have the meal ready by the time you get home.

bean counter -
I have had two PC's. The first one was my grandfathers, when I was first married. Was a bit afraid at first - cooking under pressure...but BOY, can I make the best, fastest, delicious stocks, soups, chilis, stews around!!!!
I'll tell you anything you want to know about them. have been cooking with them for about 28 years. Right now the one I use the most is a stainless steel 6 qt pot. A couple of gaskets are really the only thing you need to replace every so often.
Best,
PP

I would go with the slow cooker. You can prepare everything the night before and you are ready to go in the morning. The pressure cooker is great if you are home all day but you still have to cook the meat first and then cool the cooker down enough to open and add the vegetables and cook again. Cool it down again to thicken the gravy. If you are making stew in the slow cooker, veggies go in with the meat. No fuss and no worry.

Everyone, I have to admit I have this phobia thing. Kind of embarrassing. I unplug all my appliances when Im not home or using them (except the fridge). I wonÂt even leave the toaster plugged in. IÂm afraid to go away for 9 hours and leave a crockpot cooking. I use one on weekends and it works ok.

Years ago a neighborÂs house burned down. The fireman said faulty electrical applianceÂwhatever that meantÂbut it wasnÂt in the homeÂs wiring. I just thought a pressure cooker would help speed up food cooking for the technically phobic. LOL

PP, how do you cook your stews. Do you use several pots?

There is no time involved in cooling the pressure cooker down. Just run some cool water over the top and it only takes a few seconds. I guess it depends on what you like. I like some things in the pressure cooker and others I don't. I haven't found anything I like in a crock pot.

A pressure cooker can really cut the simmer time off of recipes that need to cook a long time to be tender. I made a beef stew in mine the other day that turned out really well. Instead of the water called for, I used beef broth for more flavor. Instead of garlic powder I used fresh minced garlic for more flavor.

My PC is a simple Presto 4 qt. with the jiggle pressure regulator. Pot is stainless steel, bottom has a layer of heavy gauge aluminum - very easy to clean.

I agree with yesican that the quick release under running water in the sink is very easy and fast. If I'm not in a hurry and the quality of the recipe will not be affected, I just go for the natural release - turn off the heat when the time is up and let the cooker sit on the stove top until cooled down enough for the safety valve and the overpressure plug to go down.

If you read the directions that come with any pressure cooker, follow those directions, and don't go off and leave a PC unattended, you will have no problems and enjoy delicious foods that taste like they simmered for hours.

Hi ladies,
here is the pressure cooker i use &
i love it, it is so easy to use .

i got it at sears
Manttra 5 pc. Stainless Steel Multi-Cooker Set
Sears item #00877997000 Mfr. model #38270
79.99 & well worth it.
i will never be with out one.
Ruth

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I also use my pressure cooker regularly, it's about a 35 year old 6 quart. Mirro I think but it might be Presto.

I use it for quick cooking beans, although truthfully I like beans done in my crockpot better. I make "chop suey" by taking a tougher cut like round steak and pressure cooking it for 20 minutes or so until it's so tender it falls apart, then add my vegetables and seasonings, thicken and put over rice. Quick, easy, and my daughter just loves the stuff. Go figure.

I also make things like swiss steak in my pressure cooker, it tenderizes a tough piece of meat like nothing else.

So why do I have all these tough cuts of meat? I'm a beef farmer and we eat the whole animal, which includes those cuts. Gotta use 'em up and my pressure cooker helps me do that.

Round Steak in the Pressure Cooker

1 1/2 to 2 pounds round steak, cut in 4 to 6 pieces
2 tablespoons shortening
2 slices bacon, diced
6 small white onions
6 medium potatoes, peeled and halved
2 cans mushrooms with liquid (4 ounces each)
1/2 cup dry white wine
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf

Heat pressure cooker. Add shortening; brown the round steak. Add remaining ingredients. Close cover securely. Place the pressure regulator on vent pipe. Cook for 15 minutes. Let pressure drop of its own accord. Remove bay leaf. Thicken gravy, if desired, with a smooth mixture of flour and water.
Serves: 6

We also like this one, I haven't made it in a while but now I think I will this weekend. I'm a wuss about the heat, so I only add one jalapeno.

Shredded Beef Tacos
Source: Better Homes and Gardens

2 pounds boneless beef chuck roast, 2 inches thick
2 tablespoons cooking oil
3/4 cup chopped green or red sweet pepper (1 medium)
1/2 cup chopped onion (1 medium)
2 to 3 cloves garlic, minced
2 dried chipotle peppers, seeded and chopped or 2 jalapeno peppers, seeded and chopped
1 tablespoon chili powder
3/4 cup beef broth
8 8-inch flour tortillas
Guacamole (optional)
Dairy sour cream (optional)
Shredded cheddar cheese (optional)
Shredded lettuce (optional)
Directions
1. Trim any visible fat from the meat. Set aside.

2. In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.

3. Place the rack in the pressure cooker. Return the meat to cooker and add the sweet pepper, onion, garlic, chipotle or jalapeno peppers, chili powder, and beef broth.

4. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 35 minutes.

5. Allow pressure to come down naturally. Carefully remove lid. Meanwhile, heat tortillas according to package directions.

6. Transfer meat to a cutting board. Using the tines of two forks, pull the meat across the grain to form shreds. With a slotted spoon remove the vegetables to a serving platter. Combine with meat.

7. On each tortilla spoon about 1/2 cup of the meat mixture. If desired, top with guacamole, sour cream, cheese, and lettuce. Roll up tortillas. Makes 8 main-dish servings (4 cups meat mixture).

Annie