Please don't blow up, please don't blow up.

Pressure cooking a chicken casserole and absolutely freaking myself out, lol. First time using one in my 27 year lifetime and I'm wondering why I started now. Should be alright, I've done it by the book. but man, scary alright!.

Any pressure cooker cooks here with advice and/or recipes?

Chef_about-time, Mar 23, 2:08 pm

Is this a modern pressure cooker or an old school one? One simple rule to bear in mind is not taking the lid of in a rush. lot of very hot pressurised steam lurking in there and steam burns are horrible. You should be fine though and, once you get your confidence, will find a lot of uses for it.

Chef_sampa, Mar 23, 2:43 pm

I use mine a lot, and have done for many years. Mine is an old school one. I always let it depressure itself so I turn it off a few minutes before recipes say it will be cooked.Never had one blow up yet.

Chef_biggles45, Mar 23, 3:26 pm

RFLMAO. Seriously, I stopped using mine because it invoked the same terror you are experiencing. I used them to cook the dogs tucker and when the dog died the pressure cooker was metaphorically buried with her. I was never happy and wished I had one of those neat plug in hot plates you can buy now to cook outside so that if it blew then nothing much would be destroyed.

In the meantime, what sampa said is good advice. I always ran mine under cold water with the vent open until all the steam had stopped, before trying to take the lid off. Don't do it unless it slips off easily or you will get seriously burned and possibly have an unpleasant clean up job to do as well.

Chef_buzzy110, Mar 23, 3:36 pm

Hi Sampa, it's a modern brand new cooker (Breville Fast Slow cooker), so I know I should trust the technology and safety somewhat. Just didn't help when I had bad old school cooker stories in my head when using it, haha. All of that steam gave me quite a fright when released, but other than that - piece of cake. Was a beauty of a meal too (barring all the liquid, haha - way to much stock).

You're totally right - confidence and practice is the key. Looking forward to my next go at using it.

Chef_about-time, Mar 23, 3:39 pm

Hope I'll be bossing this appliance like you one day. the modern one though, haha. I had my Aunty's ". I went to unlock the lid and it just flew up to the roof! “ old school cooker story in my head when using mine. One of many scary stories I've heard. must be the useless operators huh, lol.

Will keep your tip in mind though, thanks for that.

Chef_about-time, Mar 23, 3:56 pm

Trust the technology and enjoy. Read the manual and (carefully first time) hold the steam release button down until all the pressure is released before trying to open it.
I have one of these and they are brilliant.

Chef_illusion_, Mar 23, 4:45 pm

I'm too afraid to even try one

Chef_rainrain1, Mar 23, 5:27 pm

I got one of these (FluyBuys) because my mother's old one wouldn't go on my induction hob & I totally agree with illusion. release the steam & couldn't be easier. I was always a bit scared of the old version & only once had an explosion/splatter to the ceiling episode & it was my own fault for trying to rush things.
OP, you'll get to know & love it, I'm sure.

Chef_samanya, Mar 23, 5:31 pm

Yep, have the exact same model - fast slow cooker and I remember the fear and dancing around it (at a perceived safe distance) the first few times I used it. it was like, really, you can make that much (condensed high pressure) steam and that amount of noise and not expect me to piddle myself in anticipation of The Huge Explosion that's gonna happen any second now?

LOL, all good, they're a a great appliance that you'll get heaps of use out of.

Chef_sampa, Mar 25, 10:10 pm

Put pressure cooker in sink and run cold water over the lid for a couple of minutes to quickly reduce pressure. Then gently start to release pressure valve. If steam still starts to come out run cold water a little longer. Been doing this in my old Prestige cooker for many years. Wonderful item to have when you want to make a casserole or curry in a hurry.

Chef_tessie2, Mar 25, 10:12 pm


somehow I doubt they want to ruin their lovely new electrical appliance

Chef_illusion_, Mar 25, 11:07 pm

me too.

Chef_slimgym, Mar 26, 7:54 am

Gosh, me too! Someone bought me one for a wedding present many (many) years ago - it lived in the cupboard for around 12 years!

Chef_nfh1, Mar 26, 11:37 am

An elderly gent of our acquaintance used to make homebrew wine. One day he thought he'd have a go with his wifes pressure cooker while she was out. No guesses as to what happened next. one dripping red kitchen. Knowing his wife would have a fit he quickly and thoroughly cleaned and she never suspected a thing. Until a day several months later when she decided to check for dust behind the oven. talk about 'caught red handed'.

Chef_sampa, Mar 26, 12:10 pm

Huh? So how would you clean it then - if not with water?

Chef_tessie2, Mar 26, 8:06 pm

You're talking about the old style pressure cookers that used a hob. some of the new ones are electric & can't be immersed in water (see #6)

Chef_samanya, Mar 26, 8:29 pm

We used the old one years ago it was great for cooking dinner after coming in from the farm with young kids to feed, never had a problem and now have an electric one and that is great as well

It is a confidence thing once you get used to it you will be fine
My mum had one so l grew up with them

Chef_griffo4, Mar 27, 9:40 am

Simple. You take out the centre piece that contains the food (just like in a crockpot) and you wash it. You can also wash the lid. You can NOT wash the outside bit that locks it all down and contains all the electrics. Pretty basic stuff all that.

Chef_illusion_, Mar 27, 10:18 am

A visual for anyone trying to figure out the newer electric style of pressure cookers -

Chef_sampa, Mar 27, 12:01 pm

The thought of a giant hissing pressure cooker actually plugged into the mains sounds worse than one just hissing on the hob.

Chef_nfh1, Mar 27, 12:06 pm

Mine barely hisses at all, not like the old style ones.

Chef_samanya, Mar 27, 12:09 pm

Ah - I see - perhaps not as scary as I think.

Chef_nfh1, Mar 27, 12:12 pm

Probably not. I sometime press the 'release' valve a little, just to see if it's working. I haven't had it long, so still getting used to it.

Chef_samanya, Mar 27, 12:46 pm

Ours blew up the first time we used it (30 years ago) and splattered Christmas pudding all over the kitchen!

Chef_sarahb5, Mar 27, 6:47 pm

The title of this thread makes me chuckle every time I read it :-)

Chef_rainrain1, Mar 28, 8:02 am

Love mine , own three of them, First purchase 37 years ago and having acquired the 2 smaller ones in the last 2 years . Great for stews, soups curries, rice etc.

Chef_robman7, Mar 28, 9:23 am

Ha Ha just had a good laugh after reading these my mother-in-law gave me her old one many years ago I used it a couple of times but was scared stiff off it.

Chef_seat1, Apr 4, 5:07 pm

That's it, tessie! I realy don't know why people are so scared of them. I was brought-up with one doing our meals most nights, and could take charge of one at age 10! I still use an old-school one, in fact I have two. I find them so simple. Your technique is the one I grew up with, and, apart from turning the heat down when it starts whistling, I can't see any need for fear. They have (even the old ones) valves that will blow if pressure is too much, but I've never heard of this.I've never eaten corned beef, lamb-shanks, pork-strips or stew so beautiful as that from my pressure-cooker!

Chef_schnauzer11, Apr 7, 10:43 pm

I bought a Breveille Fast Slow cooker yesterday. Have wanted one for a while and took advantage of the Briscoe's Easter sale to get it at 40% off which was a good saving. Reading through the instruction book I can see it will be used a lot by me. Mum had an old school pressure cooker, but really only cooked vege in it, and for far too long, which put me off vege for years. This seems so much easier than her old school one though.

Chef_raloki, Apr 8, 7:22 am

raioki, I'm sure you'll get to like it a lot. I have to keep referring to the manual as I seem to have a mental block as to which way the damned pressure valve should face *d'uh*

Chef_samanya, Apr 8, 11:54 am

I think that's common samanya. I haven't used mine for a bit now (must dig it out now the cooler weather seems to be arriving) but I recall always having a head scratching moment and I think it was over the valve thingie too. One tip I'll pass on to folks new to cooking with this model is that when a recipe says maybe 20 minutes remember that that means 20 minutes from full steam so allow a bit of extra time in your head for the length of cooking from start to finish.

~ enjoy, really nice machine. :)

Chef_sampa, Oct 28, 7:16 am

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