Comments on: Pressure Cooking: French Pork Stew with White Beans

By: Kristin

Kristin — Fri, 01 Sep 2017 23:13:55 +0000

Holy Guacamole this was amazing! I didn’t have soaked beans so I boiled and soaked them while I prepped. Adults and kids alike begged me to make it again. Daughter has Celiac so I thickened with cornstarch in the stock.

By: Elvi

Elvi — Thu, 09 Feb 2017 22:08:18 +0000

I would love to make this without pre-soaking the beans. What do you think? Any interest in testing that out for the rest of us? I now make several kinds of beans in my pressure cooker without pre-soaking, and I love the flexibility it gives me. I’m just worried about how everything else would behave if I increase the time to accommodate the beans…

By: Kimmy

Kimmy — Wed, 03 Sep 2014 21:37:18 +0000

This reminds me of what my mom used to make. I'm not an expert at cooking like her but she gave me her pressure cooker and I ended up buying a few recipe books to learn how to pressure cook. And now I love to pressure cook and make meals with it all the time. If you're new to pressure cooking start here. The blog is maintained by some chefs and they teach everything about pressure cookers.

By: Annmarie

Annmarie — Wed, 20 Aug 2014 23:22:14 +0000

Sorry, I meant *weren’t* very clear

By: Annmarie

Annmarie — Wed, 20 Aug 2014 23:20:21 +0000

Thanks, also, our pressure cooker is one where you can’t open it once it starts. So, I’m not sure how I’ll be able to make the stew…
The instructions were very clear to me, but I got the impression that only the pressure cooker is used to make this stew in every step, right?

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 18 Aug 2014 19:17:25 +0000

You can buy low-sodium chicken broth at any grocery store. If you want to make your own that’s great. Here is a recipe: http://www.foodnetwork.com/recipes/ina-garten/chicken-stock-recipe.html

By: Annmarie

Annmarie — Mon, 18 Aug 2014 03:56:53 +0000

Hi, it looks really yummy but can someone explain to me the “3 cups low-sodium chicken broth” ingredient? How do you make that? Thanks in advanced!

By: Kendriana

Kendriana — Wed, 04 Jun 2014 16:05:13 +0000

This photography is stunning. Food is art.

By: Gourmet Creations

Gourmet Creations — Tue, 22 Oct 2013 01:07:38 +0000

This looks sooooo good!

By: ePressureCooker

ePressureCooker — Tue, 08 Oct 2013 15:54:26 +0000

BTW, Ashley, I just wanted to comment what beautiful photographs you have. Quite lovely. ;D

By: ePressureCooker

ePressureCooker — Tue, 08 Oct 2013 15:49:29 +0000

No, you wouldn’t want to reduce the cooking time. The time will already reduce somewhat because of the smaller volume (the smaller amount of food will come up to pressure more quickly, and I think the pressure will go down more quickly as well) so there’s automatically some adjustment because of less volume.

By: ePressureCooker

ePressureCooker — Tue, 08 Oct 2013 15:44:16 +0000

Pressure cookers are very popular in Europe because apparently the energy costs are sky high, so they save where they can.

By: ePressureCooker

ePressureCooker — Tue, 08 Oct 2013 15:42:21 +0000

Nick, chickpeas (also known as garbanzos) take a lot longer to cook, even in a pressure cooker, than cannellini beans. Normally takes about an hour, assuming you are at sea level, and depending on your elevation, may take longer. I would pressure cook the chickpeas for at least 30 minutes by themselves, before adding them to the stew.

By: Jill, The Veggie Queen

Jill, The Veggie Queen — Wed, 13 Feb 2013 01:56:59 +0000

Tracy,
You asked about changing the cooking time in half if you halve the recipe. Here is one of the best things about a pressure cooker – you don’t have to adjust the cooking time if you halve a recipe, or double it or triple it. You have to pay attention to not overfill the pot but you can cook a small amount.

The pressure cooker self-adjusts the time by coming to pressure sooner if there is less in the pot. You do not have to do any calculations.

People ask me this quite frequently but it’s not an issue, unless there is so little in the cooker that it cannot maintain pressure. This is not likely to happen.

Enjoy cooking a smaller amount.

By: Eva | Adventures in Cooking

Eva | Adventures in Cooking — Wed, 13 Feb 2013 01:45:40 +0000

I’ve always been afraid of using pressure cookers, too! I’ve just always had this irrational fear that they’ll randomly combust and send boiling hot stew all over my kitchen. BUT, I see it worked quite well for you, and that flavor combination sounds wonderful (I’ve never heard of combining pork and lavender before, delicious!) and of course the photos look beautiful as well 🙂

By: Katelyn

Katelyn — Mon, 11 Feb 2013 15:40:54 +0000

Oh goodness, my boys (by boys I mean my husband and adult brother who I feed at least three days a week) would love this! I am so glad to hear someone else share their first time story of being terrified (I swear every time I can anything that the silly thing will explode).

By: Mikaela Cowles

Mikaela Cowles — Mon, 11 Feb 2013 15:02:02 +0000

Man! What an adventure with steam. So great. But what’s even better is the color of that broth and the fact that there is fennel in it. Fennel. A day like today really needs a rich root vegetable like that.

By: Ang

Ang — Sun, 10 Feb 2013 23:28:13 +0000

My husband and I got our first pressure cooker a few months ago! We use it endlessly! It has become, by far, one of our favorite kitchen tools!

By: Tracy

Tracy — Sun, 10 Feb 2013 20:08:14 +0000

If I wanted to cut this recipe in half, would I also reduce the cooking time by half?

By: Ericka

Ericka — Sun, 10 Feb 2013 15:12:59 +0000

So so glad you faced the enemy….and won!!!! I’ve been so tempted to experiment with the mighty pressure cooker with all its promises of intense flavors whipped up in a jiff. Your bravery and success gives me courage…and hunger pains!