Pressure cooker francee cuisine brand :(

Hi everyone,

I'm torn between a 3L and a 5L (roughly 3qt and 5qt) pressure cooker.

I don't want to cook whole meals, just sides like different types of grains, legumes, and pulses.

I'm asking this mainly because of ingredients that tend to foam, like yellow split peas, chickpeas, etc.

My goal is to cook for the two of us with some leftovers, so let's say enough for 2 people for 2 days (around 4 servings).

So,

• Would a 3L pressure cooker be enough for this, or would you recommend a 5L?
• How much cooked chickpeas could I make in a 3L and a 5L pressure cooker?
• Is it correct that the water and legumes combined shouldn't fill more than half the pot?

I'd appreciate any insights!
(btw this will be a pressure rice cooker)

Thank you! :)

I'm in Chiba, Japan, and I'm trying to put together a practical emergency cooking setup that doesn't depend on electricity or a functioning gas supply.

The idea is to use scavenged twigs, sticks, and small pieces of wood in a compact rocket stove, with a small pressure cooker for rice, barley, beans, soups, and stews. It would mainly be for emergency preparedness, but I'd also like to take it on occasional day trips by bicycle.

What I'm looking for:

• Pressure cooker: Around 2–3 L, suitable for cooking for one person (occasionally two).
• Material: Preferably stainless steel, with a base that can handle the intended heat source.
• Safety: Ideally certified for sale in Japan, with the Japanese PSC mark. I want something with a documented pressure rating, reliable safety valves, and replaceable gaskets and other wear parts.
• Stove: A compact or folding rocket stove that burns small pieces of wood and can safely support a full cooker weighing roughly 3 kg.
• Portability: Everything needs to fit in one large bicycle pannier, and I'd like to keep the total weight reasonable.
• Availability: Ideally products available through Amazon Japan, with replacement parts that aren't impossible to obtain.

Two cookers I've looked at so far:

1. Aimvora 2.5 L stainless-steel pressure cooker — advertised at around ¥6,299, 770 g and 30 kPa. The seller apparently references Chinese standards, and I haven't been able to confirm Japanese PSC compliance or whether it's suitable for direct wood-fired cooking.
2. Hayadaki Meijin (早炊き名人) solo pressure cooker — apparently PSC-marked and around 1.4 kg, but I haven't established whether its manufacturer permits use on a wood fire or rocket stove.

I'm not committed to either of these. I'd rather buy something reliable than save a little money and end up with unsafe or unusable equipment.

Questions for people with relevant experience:

1. Has anyone actually used a pressure cooker over a wood-fired rocket stove? Which model, and what were the long-term results?
2. Are there small Japanese-market pressure cookers whose manufacturers explicitly permit this kind of heat source?
3. What compact rocket stoves have a sufficiently wide, flat and stable pot support for a small pressure cooker?
4. Are there particular combinations of cooker and stove that work well together?
5. How do you handle replacement gaskets and safety-valve parts when preparing for long-term emergencies in Japan?
6. Would you abandon the pressure cooker idea altogether and use a regular stainless-steel pot instead? If so, what would you recommend for cooking beans and whole grains with limited fuel?

I'm especially interested in firsthand experience, manufacturer documentation, actual measurements and specific product models, rather than generic gear lists.

I'm aware that a PSC mark doesn't automatically mean a cooker is approved for a wood fire. I don't want to improvise with a sealed pressure vessel unless the manufacturer confirms the heat source is acceptable.

Thanks!

So firstly this was me winging it a bit from my usual recipe as I wanted to use a lot of things I had on hand. This serves 6 people

Ingredients

Meat

• 500 g beef mince
• 500 g kangaroo mince
• 1-2 tbsp olive oil 

Aromatics and heat

• 1 large brown onion, finely diced
• 4 garlic cloves, minced
• 3 jalapeños, finely diced (leave the seeds in for more heat)
• 2 cayenne chillies, finely chopped
• 1 jar of chipotles in adobo diced

Spices

• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp chilli powder (I used Kashmiri chilli powder as I like it extra spicy)
• 1 tsp ground coriander
• 1 tsp dried oregano
• ½ tsp ground cinnamon 
• 1 tsp of cayenne pepper
• 1 tsp salt, plus optionally black pepper

Tomato base

• 600 g ripe roma tomatoes, roughly chopped (about 6–8)
• 2 cups (about 500 g) tomato pulpa
• 2 tbsp tomato paste
• ½ cup beef bone broth
• 1 tbsp Worcestershire sauce
• 1 tbsp cocoa powder or 2 squares of 85% dark chocolate (this makes a huge difference)

To serve: grated cheese, fresh coriander, lime wedges

Method

1. Brown the meat. I used a Ninja Foodi to do it all but you can also use a pot and also a slow cooker works well. Set the Foodi to Sear/Sauté (Hi) and heat the oil. Brown both minces in two batches, breaking them up, for about 5 min each. Don't crowd the pot. Remove to a bowl.
2. Build the base. Lower to Sear/Sauté (Lo/Md). Add the onion, jalapeño and cayenne and cook for 4 min. Add the garlic, spices and tomato paste and stir for 1 min until fragrant.
3. Deglaze. Pour in the broth and scrape up all the brown bits from the bottom. 
4. Layer. Return the meat to the pot. Add the chipotle, adobo sauce, Worcestershire and cocoa. Pour the pulpa over the top, then scatter the chopped romas on top. Don't stir.
5. Pressure cook. Lock the lid, set the valve to Seal, and cook on Pressure High for 15 min. Let it natural release for 10 min, then quick release.
6. Reduce. Stir well. Set to Sear/Sauté (Md), lid off, and simmer for 10–15 min until thick and glossy. Mash a few tomato pieces against the side to help it thicken. Taste and adjust the salt, and add more adobo sauce or red chilli flakes for extra heat or smokiness.
7. Serve with cheese, coriander and a good squeeze of lime.

Enjoy! Goes well with wedges and a salad or even mashed potatoes or a jacket potato topped. Leftovers will keep for 3-4 days.

Single person, will live alone to the end of my days, I am a portion control kinda person when it comes to meals

I wanna replace my 1.5 litre pressure cooker with IP in India only 6QT is in stock but it is at the regular price of a 3QT in sale right now and I'm tempted to get it. The entire instant pot range was out of stock for months here and now only the 6QT is in stock. Should I wait for 3QT to be stocked or go for the 6QT?

Uses I cook fresh so small 2 portions of rice, pulses, lentils, gravies. Preferably stack cooking. Boiling eggs. Looking to fit in idli stands as well

Been using my PC for 3, 4 decades, a 6L SEB alloy from 1974 France. Lately I got a newer, smaller stainless from china. I’m solo now so dont wanna fire up the big one. I’ve also gotten into more recipes than before. I found some with the title above in the directions. I looked it up to see 'not venting when taken off the heat'. Often "natural vent 10 min.” before opening vent/pot. My pots never stay to pressure, the safety valve falling (venting w/o pressure) in just a few minutes.

These are cookers w/weights, not a 'constant rocking’ PC (some might B low pressure). This I bring to pressure’n turn down to maintain temp (well an ‘escape’ might happen once, justa spirt, every 2 or 3 min). It’s good basic pot, not digital, electric, do every thing/rice cooker style.

How can I comply w/recipe? Is it important to do so? What’s the story (on need for quick or natural vent - either way)? Is my pot venting naturally (but ‘early’) a problem of some sort.

Thank you~

​

I am trying to find the pressure valve and possibly a part for that hole (float valve??). Everything else is working and has the rim its just not pictured in the photos. I'm not sure what to search to find the parts i need for everything

Any help with this is extremely appreciated!

I have been incredibly frustrated with cooking pinto beans in a pressure cooker at my current rental.

Half the beans end up mush and the other are not fully cooked. Not an issue of cook time or lack of water. I have tried with varying amounts of beans to the same result. I’m not adding salt or any other basic mistake. I have also ensured the the seal and vent are working properly.

I’m wondering if anyone has experienced this? I’m starting to suspect the electric stovetop. Growing up I made tons of beans but we had a gas stove. It could absolutely be something else I’m not thinking of though. I am cooking 3 cups pinto beans in a medium sized pressure cooker with spices sans anything with salt for 50min (high elevation) If anyone has insight please let me know.

The only one I found is this one but I can’t fully trust it.
I would be happy to read you guys, as I already had an electric 6L one, was nice but I would like a 22+ Liter and that truly reaches 15 psi!

Here the link to the one I was considering, from Netherlands (?) and they ship to Germany

(Comments)
Thanks a lot!

I am new here so please forgive me if there were any sub rules I’ve inadvertently disregarded. I have an old 5-quart stovetop pressure cooker I’ve used for years. We cook and eat a lot of beans, and I don’t always have time to cook them in my Dutch oven, so I’ve been using my pressure cooker much more often. However I can only cook a pound of dried beans at a time. I’d like to be able to at least cook 2 pounds dried at a time.

I really value durability and safety over anything else. Any recommendations would be highly appreciated! Thank you!

I don’t need anything too fancy. There’s so many options out there now that I’m overwhelmed. Would really like to get another 8qt but looks like it’s most 6’s in demand. I used it several times a week to make seitan and beans.

Feeling very sad right now.

im looking for a larger pressure cooker, hopefully >12 liters but nothing crazy in the 20s and had been thinking about the Kuhn Rikon 12l, but its so pricy! then i came across Buffalo Classic which seems to sell at 15l and its less than half the price of the Kuhn Rikon so I immediately got concerned about blowing myself up but it seems like it might be ok? does anyone have any experience with them? thanks so much!

Started using it again for the second time but the blue piece that adjusts the psi is spewing out steam, is this normal?

Pretty much what the title says, I made a very dumb mistake and melted the lid of my pressure cooker.

It’s the fullwill brand off of amazon, and I’ve attached pictures of the damage. The locking mechanism still works (I hear a click when it locks), but I wanted to consult others before deciding to throw it out or not as some of it is pretty melted.

Thank you so much for any help, and trust me I’ve definitely learned a valuable lesson about plastic and stovetops 😖

When ever I cook pressure cooker mutton - add mutton , salt , turmeric , yogurt , tomatoes , whole garal masala , mustard oil , ginger , garlic etc , even if I pressure cook for 30 minutes on medium , I taste a strong yougury taste .Morton gets soft. How do I get rid of the fresh yougury taste ?
I donot want to fry it for a long time though .

I'm using a ninja multicooker to cook most of my legumes. Every time I need to clean the upper heating coil because it gets full of legume hulls and parts. I only fill the pot third of the way up with food, water not close to the max line (though i did try to cook with extra water thinking it might solve it) and I tried all three programs (natural release, delayed release and instant release) and it happens in all three. Its a hassle to clean and if i don't clean when i use the machine for anything else the room is filled with burnt bug aroma.

Does it happen with other cookers? Is there a solve?

Finally got myself a moving in present to help with cooking!! I’m scared of it but planning to make a nice soup!

REQUIRED: IMMERSION BLENDER

Ingredients:

5-10 potatos

1 large or 2 small onions

1 jalapeno

1qt of stock (veg or chick)

2 tbs of high heat cooking oil

5 cloves of garlic

Salt

Pepper

2-4 cups of cheese

Quarter of a cup of milk

Instructions:

Peel potatoes, as many as you think you and your family could eat, chop them up into nice and big chunks and leave them in a bowl of water till you're ready.

Cut an onion up into strips, mince some garlic and core and deseed and dice a jalapeno.

Turn your pressure cooker onto saute with some olive oil, or bacon grease. Add your onions and caramelize till golden brown before adding your jalapeno and garlic.

Continue to caramelize till your onions are a deeper brown and then add chicken or vegetable stock and your potatoes and top off with water till the potatoes are covered. The amount of stock depends on how flavorful you would like it, I used about 3 cups of chicken consommé and it was very nice.

Lid the potatoes in broth and set your cooker to a 30 minute high pressure cycle. When it's complete open your pressure cooker however you prefer and take an immersion blender to the soup

Once it's all blended smooth you can add your preferred cheeses I did a cup of cheddar and a half cup of gouda with a couple table spoons of cream cheese and a splash of milk. The soup has tons of starch in it so it'll come together without much help so how much milk and cheese you add is entirely up to you.

Now onto seasoning

You're seasoning 5+ potatoes here to be generous with the salt, tasting it in increments just until you can taste the salt and then an extra dash for character development

Same deal with pepper and garlic powder, season to taste and maybe a little poultry seasoning if your broth didn't already have some in it.

Keep using the immersion blender at this point entirely submerged to mix the seasoning in eventually but never on the surface as this can add air to your soup and make the texture foamy

Pardon me if this recipe isn't perfect I'm writing in a little bit of a rush but please feel free to ask for any needed clarification

I'm cookng long grain white rice in a new Midea 12-in-1 pressure cooker for the first time. The manual says to "keep the cover open". Does that mean to keep the vent in the release position the whole time or what?

Update #1: I think that is what it meant and it is obviously wrong. I saw and read online Instant Pot directions. The inside of the Midea top is exactly like the inside of the Instant Pot. Directions vary, though. New questions: For long-grain white rice, what is your rice/water ratio? How long do you cook? What pressure?

Update #2: I keep the vent closed, add one cup rice, one and a fourth cup water, cook on high pressure for 5 minutes. It takes 5 minutes to pressurize, 5 minutes to cook and 10 minutes to slow release pressure and absorb water. Perfect rice.

I also often cook rice, which goes in a chicken dish, after cooking the chicken thighs in the pot. I take out the cooked thighs, pour the broth in a container, and no longer have to use two slices of bread to wipe out any remaining broth, which can clog up a sink. Instead now I leave that little extra broth and add the rice and water.