A couple of weeks ago I mentioned that I had just purchased an electric pressure cooker after eyeing them for quite a while. I’m happy to report that it’s as wonderful as I hoped it would be! Food cooks WAY faster than on the stove top or in the oven, and my kitchen stays cool. PLUS this tool is incredibly safe. Color me happy!
First, yes, this has 9 settings/programs. Program 1 is a slow cooker setting (not a pressure cooking function), and Program 9 is a browning/saute setting. Programs 2-8 ALL cook at the same pressure, about 10 psi; they just have different preset cooking times. Because I like to set the cook time myself, I just use Program 2 and set the time myself for everything I cook in it. Easy!
Also, the manual that comes with the Farberware PC is pretty much useless. However, there are a LOT of helps online. On Facebook you can join the Farberware 7-in-1 Programmable Pressure Cooker Group. Folks there share what worked for them and what didn’t. It’s a friendly, helpful group. I’m sure there are other groups as well, and Google and Pinterest can provide enough electric pressure cooker recipes to keep you busy for many years to come! I just discovered this link, and it provides tons of ideas!
Everything I’ve cooked has tasted great. I especially like cooking whole chickens in it. I cook them for 6 minutes per pound plus 2 minutes. So, for instance, a 3-pound chicken cooks in 20 minutes. (Please note: the cook times I’m mentioning are once the pressure cooker (PC) has reached pressure. Usually it comes to pressure in around 10 minutes or less, but if the PC is really full, or if the food is starting at a very cold temperature, the PC will take longer to reach full pressure.) Then I use the PC to make broth with the leftover chicken bones.
I’ve also enjoyed cooking brown rice and farro in the PC. This chart has be a huge help in determining cook times. It gives VERY clear instructions for cooking all kinds of grains.
Chicken thighs cook in about 8 minutes in the PC, and then we like to throw them on the grill for just a touch of char. I used this recipe for cubed steak.
OH! And boiled eggs! Six eggs and a cup of water for 6 minutes! Then do a quick release (open the vent to quickly release pressure) and put the eggs in cold water. PERFECT, creamy, boiled eggs that are easy to peel!
NOTE: Some of the recipes/charts you’ll find online are for a PC that cooks at 15 psi. Just add a little bit of time since the Farberware PC cooks at 10 psi instead.
In case you’re curious, the Farberware PC does have a delay start function, and it keeps food warm after it’s done cooking.
Like I said, I’m very pleased with this new addition to my kitchen tool arsenal. I’m still learning more about it (I’ve not tried cooking meat from frozen although it’s supposed to do that well), but I like it a lot, and I recommend it to any cooks who would benefit from saving some time in the kitchen without sacrificing nutrition or safety.
Before I go, I’ll share two reasons you might want to get an Instant Pot brand electric PC instead: (1) the inner pot in which the food cooks is stainless steel instead of aluminum, and (2) you can buy replacement parts when needed. The Farberware electric PC is made by Walmart, and replacement parts aren’t available.
Do YOU cook with an electric PC? Do you love it? What are your favorite things to make? Please leave a comment below! I always enjoy hearing from you!
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