Frequently Asked Questions

What do you like to cook?

I like regular ‘ole ‘comfort food’ for the most part. Things like spaghetti, chili, pot roast, tacos. I’m up for trying just about anything.

What is 6-6-6, or 5-5-5, or 666 Eggs, or any of those 3 number thingies???

666 (and it’s variations) has to do with the continuing quest to cook the perfect hard boiled egg in an electronic pressure cooker.

What the numbers mean is:

a. How long I set the electronic pressure cooker to cook the eggs using the Manual setting (at High pressure, which is the default pressure setting).

b. How long I let the pressure release pressure normally (NPR, or Normal Pressure Release – this means that the electronic pressure cooker, once done with the cook cycle, goes into a “Keep Warm” mode; the heat is reduced and the pressure inside the pot begins to naturally…and slowly…decrease).  At the end of this timing value, the remaining pressure (if any) is released quickly (QR) by opening the pressure release valve, the lid is opened, and the eggs are moved immediately to an ice water bath.

c. How long the eggs are left in the ice water bath.

So, next time you see someone say “I did my eggs 555 this time, and I think I like 666 better”.  You will know that the eggs were cooked at high pressure for 5 minutes, NPR was used for 5 minutes, followed by a 5 minute ice water bath.

Some assumptions you should make: the eggs were set atop a trivet or rack, only about 1 cup of water was used (I always use 6oz. of water), the time it takes for the pressure cooker to reach high pressure is not counted here (the counting only starts when high pressure is reached and the PC automatically begins counting the cook time that you have set), the number of eggs DOES NOT MATTER.  Yes!  You can do 1 egg or 18 eggs the timing is eggxactly the same! (I crack myself up…).  Have fun.

What pressure cooker settings and timing should I use for my xxxxx? What pressure release method?

My personal method is as follows, however, use what works best and tastes best for you:

Cook time: I look up cook times on the Instant Pot website (because I use an Instant Pot)
Here’s a link: http://instantpot.com/cooking-time/

I am at 1000′ elevation, and I tend to do better with the lower time setting, if a range of times is given.

Pressure release method: The method you use to release pressure could actually harm or ruin an otherwise perfectly cooked dish. The reasons are a bit complicated so I’ll leave it at that for now. I go to Miss Vickie’s website if I’m unsure which release method I need to use. Be advised that Miss Vickie uses a *stove top pressure cooker* so the cook times you will find are not correct for electronic pressure cookers.
Here’s a link: http://missvickie.com/howto/times/timingframe.html

Natural Release or Normal Pressure Release (NPR), in the case ofthe electronic pressure cooker, means the cook time is finished and the electronic pressure cooker is in “Keep Warm” mode. For the most part I tend to stick with 10 minutes of NPR, but that can vary depending on what the recipe says and my own preferences.

Quick Release (QR), in the case of the electronic pressure cooker, means the cook time is finished, the electronic pressure cooker has just switched to “Keep Warm” mode, but you are going to manually turn the pressure release valve (on top of cooker) to “Open”, or “Vent”, or whatever your particular model calls the release position.

EDITORIAL COMMENT: There are way too many recipes, comments, bits of advice, books, that tell you to totally, completely OVERCOOK your food. Chances are you may not notice it has been overcooked. The good news: in a pressure cooker the lost nutrients of overcooking at least stay in the liquid in the bottom of the pot. The bad news: overcooking wastes time & energy and it will turn some foods dry or pulpy (beaten to death by the excess cooking). Some foods are forgiving of overcooking, some are not. The easiest way to tell if something has been properly cooked is to know what temperature is considered ‘done’ for that food (web search USDA and/or other sources can tell you the goal temperature). Your best friend is an instant read thermometer.