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Instant Pot, or pressure cooker. A conceptually terrifying kitchen gadget that I know surprisingly little about. It seems like people are willing to do anything to prove that you can cook anything in an Instant Pot. But is it worth doing? The only way to find out is to test the best and worst recipes for the Instant Pot here, with Babish. I just got back from Italy, and all this time I've been gnawing at one thought. Did I lock the back door? I was sitting in the square, eating risotto, and this thought haunted me Can someone get inside right now? A small thing, but it haunted me the entire trip. I wanted to stop thinking about it and enjoy where I was. Therefore, this video is sponsored by Simply Safe. On that trip, I
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This seems like a bad idea. You put a question mark at the end as if it were a question, although to me it sounds more like a statement. I really think pressure cooker pizza is a downright bad idea. However, I couldn't help but notice that there are many pressure cooker pizza recipes out there. So I decided it was worth a try. But I'm not going to make any effort because I don't think it will work. In other words, I will use store-bought ingredients . First, I'll line the stand with aluminum foil because I think it'll be terribly difficult to wash everything afterwards. Then I'll spray it with non-stick spray and get to work on the dough.
I have a ball of store-bought pizza dough that I'm going to cut in half- I think that's just the right amount to fit on the stand. And, like any other day at pizza school, I roll it out on a floured surface with a rolling pin, stretching it out. And when I reach the limit, I'll pick it up and stretch it with my hands, using gravity, until it's the size of a coaster. Then I'll put it on a stand, where I'll decorate it with the usual toppings: pizza sauce, cheese, in this case grated mozzarella, and pepperoni. Now this is going into the Instant Pot. As you can see, I had to remove it from the stand to physically lower it inside, otherwise my fingers wouldn't fit into the device's opening. There it will be steamed under pressure, like
dried beans. If the Insta Pot lid didn't have a locking mechanism and you opened it after reaching the right pressure for the pizza, what do you think would happen? I think the lid would have come off with some force, and it would have sprayed boiling water all over the place, including you. Do you think the pizza would fly out in one piece and hit the ceiling, you know, in a comical way, or would it just evaporate somehow? How will she even get out of there? Why don't you just rip off the safety mechanism and try it yourself, Brad? So, people.
Well, it doesn't look as bad as I expected, but I feel like the dough didn't rise at all, oh my God. This is the same dough I put there. It just froze. Well, he has some elasticity. Just be.Oh God. No. It looks so incredibly dense. Look at this. Look how terribly, devilishly dense it looks. Surprisingly, it's not as soggy as I thought, but it's a desperate move in the pursuit of pizza. If you only have a pressure cooker, I guess I understand, but there are so many better ways. Literally every other way is better. It is truly strange and incomprehensible that she did not rise at all. I would stay away from that. Oh, I'll eat it anyway. It still tastes a bit like pizza, and
it's cooked. So, two points have already been fulfilled. Yes. You know, you eat chicken wings. It looks like bony pork ribs. What. Well, they don't have wings. Well, chickens have ribs. So, first of all, for the ribs, we need to make a dry spice mix. We start by mixing 1/4 cup of light brown sugar with 2 tsp. kosher salt, 1 tsp. cumin, 3/4 tsp. black pepper, 1 tsp. smoked paprika, 1/2 tsp. l. dried thyme, 1 tsp. garlic and onion powder. I mixed it up and decided it needed more red, so I added two more teaspoons of smoked paprika. This will obviously enhance our smoke flavor as well as enhance the color. Take a couple of
tablespoons and set them aside if you are making your own barbecue sauce. Next are the ribs, which need to be removed from the packaging and cut so they fit in the pressure cooker. I've seen a lot of people bend their ribs into a crown shape to make them fit, but I have a feeling that would make them fall apart really quickly. So I'm going to cut them in half to just stack them on top of each other. Then we also need to remove the film from the bottom of the ribs. After that, we will generously sprinkle them on all sides with our dry spice mixture. Ideally, wrap and refrigerate for a few hours or even overnight, but at least let it sit at room temperature for 1 hour.
We will use a rack to raise the ribs above the cooking liquid, which is 1/2 cup each of water and apple cider vinegar. Place the ribs on a rack. Close everything and pressure cook for 20 minutes, allowing the pressure to release naturally. Now, if you're making your own barbecue sauce, you can use any recipe you like, but be sure to add that reserved portion of spices. You can check out the many barbecue sauces I've made on this channel at babby.sh. This is babbi.sh. After about 40 minutes: 20 minutes of pressure cooking and 20 minutes of natural pressure release. Our ribs are ready, and they look terrible. The bones stick out, as if in some morbid style. On the outside, they are covered in a disgusting
paste that used to be our barbecue spice mix. But we'll try to save them: brush them with barbecue sauce and put them under the grill until they caramelize a little and the sauce sets. Well, ribs from the pressure cooker. They look pretty soft, and I'm not a big fan of soft ribs. I like it when you have to chew them well. Good. Well, let's see what we have here. Oh, here are the problems. When we opened it, there was a very strange smell. And I noticed that this happens every time you put bones in a pressure cooker. This very strange unpleasant smell appears. And, unfortunately, it soaked the meat. And the meat itself falls apart. It's like porridge. And it was supposedly the exact time of preparation. The bones don't fall out, but the
meat isn't tender. It's not juicy. It's just like porridge. I do n't like it. I think it's much better to cook ribs in the oven, wrapping them with a little liquid in an aluminum foil bag. This will give much better results than this method. This is a little disappointing. I cannot recommend ribs for the pressure cooker. Bean. It is good for your heart. The more you eat, the go to cards. It's like the more you play Mario Kart, the more you " kart". The correct answer was: to get a healthy amount of fiber in your diet and reduce your risk of heart disease. Wait, that was said at the beginning. Actually, it's " fart". Pressure cookers are obviously one of the best, if not the best, way to cook beans, especially dry beans. You wouldn't want to put canned
beans in a pressure cooker. You will just turn it into mush. So, I have half a small onion that I'll chop and a few cloves of garlic that I'll crush, peel, and roughly chop. I also have one serrano pepper that I will cut in half, remove the veins and seeds, and then finely chop. Now I'll set the pressure cooker to sauté mode. Add a tablespoon of oil, onion, pepper, and garlic, and sauté for 1-3 minutes until they begin to soften. Time to add the beans.
A pound of washed dry black beans. Season generously with kosher salt and add six cups of chicken broth, as well as two bay leaves if desired. Then set the pressure cooker to pressure cooking mode for 30 minutes. During this time, the dry beans will absorb moisture, swell, and be fully cooked. As you can see, after we drained the water, we have ready beans. Let's see what happened. Wow, it works really well. They have a nice, not even elastic, but structural integrity, but when you chew, they become completely creamy inside. Obviously, cooking time will depend on how old your beans are. We boiled the one we just bought for 30 minutes. It cooked perfectly and will make incredibly delicious refried beans tomorrow. This is just fantastic. A huge
time saver if you use dried beans, and a great result. So this is a great way to use a pressure cooker. Why not pork stomach? Well, pork belly is pork belly. I mean, it's not pork belly. The actual lining of the stomach is a completely different thing. Pork belly-that's, you know, your belly. This is what surrounds the stomach. Belly-belly. I have a pound of brisket here, I'll cut it into 1-2 inch pieces, but you can cut as your recipe calls for. If you slice it very thinly, I would subtract 5 minutes from the cooking time. If you are cutting it thickly or leaving it in
one piece, I would add 5-10 minutes to the cooking time. Now I'm going to use the broil function to brown the brisket a little Make sure we have a nice crust on at least two sides. Fry in batches if necessary, because if you put too much in, it will release its juices and start to cook. It won't brown. Then, once everything is browned, return the meat back to the Instant Pot along with a handful of roughly chopped green onions, two to three slices of fresh ginger, two star anise, 1/2 cup soy sauce, a tablespoon of fish sauce if desired, 1/4 cup sugar, 1/2 Shaoxing cooking wine, 1 teaspoon kosher salt, and enough water to almost cover the pork pieces. In my case, it was about a glass.
Next, we will pressure cook this for 20 minutes, then release the pressure through the valve. Then we open it to see gorgeous caramel-brown pieces of perfect pork belly. So, pork belly in a pressure cooker. I have high hopes for this. They seem very, very gentle. Mm. This is really delicious. This would be fantastic, for example, in a bao bun. You could probably make a pork bowl like this. The fat is extremely tender. It melts in your mouth. Almost like fudge. Although not quite. It is very soft. He drowned very, very well. The meat is a little chewy.
It's a little harsh. Nice meaty texture. I like it. This is a great way to use a pressure cooker because it turned out exactly what I wanted. I would be very proud to put this in a bun. 100% of the time. I would be proud to just eat this out of a bowl. Do you know how chocolate oranges are made? You know what? If you were to make caramel onions, well, in that case, if you take chocolate orange as an example, there 's no real orange in it, just extract. So, that would be caramel with onion extract , which doesn't sound very appetizing, but we can try it. Is this what we are doing today? No. We're going to make caramelized onions. First, we will thinly slice the entire onion on a mandolin.
I started cutting it perpendicular to the poles, which would make it soften faster. So I switched to cutting from pole to pole, that is, from root to tip. This is essentially cutting along the grain of the onion, which hopefully will help it retain its structure. I have about six large onions that I chopped. And I'll lightly fry them in a tablespoon of neutral oil until they start to soften. Then I'll season them with a pinch of kosher salt. I'm stirring. And I'll add 1/4 teaspoon of baking soda. This will help them caramelize by lowering the pH level. Now we put them to cook under pressure for 20 minutes without natural pressure release. That's right. We'll use a valve to relieve pressure in a somewhat scary but interesting way. In just a minute or
two, you can remove the lid and admire what looks like perfectly caramelized onions. Which, as you will quickly realize, is completely soaked with water. Most recipes advise just cooking them until the water evaporates, but there was about a cup and a half of water. So I decided to drain the water from the onions and evaporate the excess moisture, which I managed to do in five minutes, but the onions turned into mush. It was already very soft and falling apart, but this turned it into almost onion paste. But the main question is: does it taste good? No. No, I don't think so. There is nothing left here that resembles an onion. It's just a paste that's really sweet and caramelized, but not sweet enough and not caramelized enough. From a scientific point of view, it
all worked, but we ended up with an onion jam that was more light and fluffy, like a sponge, rather than thick, rich, and jammy. The consistency is like applesauce. It is thick and dense, but not at all as it should be. In addition, over time, a strange aftertaste appears, as if bitter. It's definitely because of the soda. I would rather spend half an hour constantly stirring on the stove than get this. So I can't recommend using a pressure cooker to caramelize onions. My great American roasting experience is now available across America. Well, in 85% of America. Follow the link in the description to Cook Unity and order yours today. Do you think if Vanilla Ice were the music editor for this release, would he have reused or sampled "Under Pressure" regardless of
copyright or restrictions? What kind of roast? How is this related to the liver? Well, this roast will be under pressure. Am I wrong? Oh. OK. Okay, caught. That was quite apt. This roast will truly be pressure cooked. Will this give the same or better results than a regular roast? First, let's prepare the aromatic ingredients. I have two large carrots and two medium parsnips here, which I will peel and cut using the roll-cut method. That is, I will make alternating diagonal cuts along the length of the carrot or parsnip so that
the pieces are approximately the same size. Then I mix salt and pepper in a 50/50 ratio and rub it evenly over the meat. In this case, a wonderful piece of beef shoulder. We send it to the refrigerator for at least 4 hours, or better yet, overnight. Now, after drying the meat if it is moist, we will use the roasting function in the Instant Pot to brown the roast on all sides. This is quite difficult to do, considering that the Instant Pot doesn't get very hot, but I still managed to get a crust on at least four sides. When you have achieved a golden color on all sides, set the meat aside. And we will fry our aromatic
ingredients in the leftovers from frying. I have a cup of frozen pearl onions that I will add because the moisture will help scrape the browned layer off the bottom of the pan. Next come the carrots and parsnips, and a nice splash of sherry, about a quarter of a glass, which I'll use to collect the leftover roasting juices, and simmer until the liquid has almost evaporated. Then I add a tablespoon of flour, sprinkle it evenly over the vegetables, and cook for about a minute until a paste forms. After that, I add a tablespoon of tomato paste, which I also fry for another minute. The flour will help thicken our sauce, and the tomato paste will give it a wonderful flavor and color. Now it's time to add the roast. I peel back some of the vegetables to
place the roast right in the center, so that it rests on the bottom of the pan. I add one and a half cups of beef broth. In this case, I use one and a half cups of water with one and a half teaspoons of Better Than Bouillon concentrate. Next comes the potatoes, which I will arrange around the roast. Make sure that some of the potatoes are submerged in the liquid, along with two bay leaves and a few sprigs of rosemary and thyme. Finally, I add a tablespoon of wine vinegar and two teaspoons of Worcestershire sauce. Oh, I also remembered that I didn't put garlic in there. So I'll crush four cloves of garlic and throw them in.
Now close the lid and cook under pressure for one hour. If a stray bullet flew into your kitchen and hit your Instant Pot at this very moment, what do you think would happen? I imagine the pressure contained inside the Instant Pot would escape through the bullet hole. Let's say the hole was aimed directly at your groin. That is, the sniper shot between my legs, missing me but piercing the Instant Pot, and the hole was still aimed at my groin. It didn't necessarily have to be a sniper. It could just have been a very unfortunate coincidence, you know?
I would say it's a very good coincidence. I would rather have boiling water poured over my groin So, I would say, an extremely lucky random bullet, but yes, my groin would have been burned. Are you happy? Yes. After an hour of cooking and 15 minutes of natural steam release, our roast is ready. Let's see if it turns out to be even close to as tasty as the traditional one. Okay, here's our roast. It looks pretty overcooked. As expected, the potatoes are a bit rubbery. Okay, here are all our vegetables. Now I need to skim the fat from the broth with a ladle. I want to cook all of this in a slow cooker. So, now we need to evaporate the liquid in
the slow cooker, which will take some time. Okay, the frying mode is the maximum we can squeeze out. So we'll just fry. Bring to a boil and simmer until the sauce thickens. Well, how is it? Seriously? It's just soft. Not as flavorful and not as juicy as it should be. The carrots are about to fall apart, as are the parsnips. I think so. In fact, all the vegetables turned out pretty well, considering the circumstances. But my big problem with roasted vegetables is that they lose all their flavor. This is a poor result, just like roasts in a slow cooker-a poor result because they heat up too much even on low.
They still cook at a brisk boil, which draws all the moisture out of the meat, especially if it cooks all day while you're at work, 8 and a half hours. But this turns into gravy. Oh, she got thick. Yes, that's what's needed. Time to serve. Wow, that looks very juicy. It's like rivers of juice flowing down. It is dry. This was one of the first uses for the pressure cooker when I bought it. I cooked a roast in it because I thought: the same principle as in a slow cooker, but faster and more efficient. So I'm very familiar with this kind of roast. I'll definitely add a little more salt. She needs it. Freshly ground pepper and parsley.
Instant Pot roast. Not bad. Especially now, with this gravy. Not bad. Most vegetables are just mush. The beef is dry. That is, it needs to be dipped in sauce to make it tasty. But you can make an incredible roast if you make my signature roast. Click the link in the top right corner or order my signature roast on Cook Unity. Available nationwide. Like a detective from a film noir. We are going to hard boil eggs. This is better than what I had. I thought so, but still not really. Are eggs cooked in a pressure cooker delicious? Let's find out. It's as simple as it gets.
We add our usual glass of water to the bottom of the Instant Pot. Place the eggs on a rack and pressure cook for 4 minutes, allowing the pressure to release naturally. And what does an unnatural pressure release look like? This would seem like something you keep asking about. Then we plunge them directly into an ice bath so they don't overcook and are easier to clean. By the way, eggs cooked in a pressure cooker turn out to be the easiest to peel. And if you've seen me try to peel eggs on this show, you know that's the most valuable recipe I could have learned. So, let's see if this works. Break the shell on all sides. Even without running water, this cleans much easier than any egg I've ever cleaned. I've never
seen anything like this. It cleaned up just perfectly. Oh yes, that's a perfectly boiled hard-boiled egg. I'll salt it a little. The yolk is wonderful and the taste is very clean. No sulfurous flavors. It seems to me that the protein is a little more elastic than usual. Okay, I can recommend this method with some reservations. This really makes cleaning easier, which honestly makes this method worth considering. But protein is very elastic, almost like rubber. And not in the sense of "rubbery," because that implies chewing. It's like jelly made with double the amount of gelatin. It springs back. It's not as tasty as a regular hard- boiled egg. I think the proteins are more tender when cooked normally. So, one thumbs up, but with caveats.
Risotto is an Italian dish, right? That's right. I'm going to make a simple mushroom risotto. So, I'll saute about a pound of mixed mushrooms in a tablespoon of neutral oil. About 4 to 8 minutes, until they give off a lot of moisture, which should evaporate. So, we fry mushrooms in oil. This is the signal to add one finely chopped shallot. Fry it for 1 to 3 minutes until it becomes translucent. And then we'll add rice. In this case, one and a half cups of arborio rice, which we will toast again for 1-3 minutes until the edges of the grains become translucent. Then add 1 glass of dry white wine. Let it evaporate about 90%. Then we add four cups of chicken broth, cover, and pressure cook for 6 minutes with a natural pressure release
after 12, which Brad does for some reason. Well, you went to the store, so you told me to keep an eye on it, set a timer, and let off steam when everything was ready. You told Rachel to do it, and she was afraid to release the pressure because I had just asked her, "What do you think would happen if you tried to open the lid of the risotto now, and then release the pressure through the valve in 12 minutes?" When you open it, risotto usually looks very liquid, but once you stir it, it will reach the desired consistency. The reason we don't have a recording of this moment is because, as Brad said, I went to the store and he was so focused on relieving the pressure that he didn't record the risotto being stirred. I don't want to
put Brad in the way, but, uh.it's a long bus. We'll also add about half a cup of grated Parmesan. You can also add 2 tablespoons of butter. Stir until dissolved and serve with a slide. Let's see what happened. Yes, sorry to disappoint you Italians. But no, this is a great way to make risotto. It's almost indistinguishable from the hand-mixed version, that's the honest truth. I swear. I put my hand on my heart. Where does this expression even come from? Really. You don't need to stir the risotto constantly. So it's not as difficult as everyone
says. It's definitely much easier. And the result is really very good and almost flawless. I would recommend putting the herbs in cheesecloth, because there are just too many But, uh, it's still delicious, and that's a really good reason to buy a pressure cooker. Why do you think it's called cheesecake if there's no sponge cake in it? I thought you were going to ask something stupid, but it's actually a good question. That's a really good question. I guess because it couldn't be anything else. This is not a cake. I think it's closer to a pie than a cake. It's really closer to a pie, especially since other desserts with cream are called pies. For example, Boston cream pie. So, it's confusing. I have to
assume it's a New York thing, because most of the beloved and legendary things with strange names come from New York. Examples. Damn, you caught me at my word. It turns out that another thing that magically turns out in a pressure cooker is cheesecake. So, first we need to make a base. In the bowl of a food processor, I put seven crushed crackers, 1/4 teaspoon of salt, 1 teaspoon of sugar and beat until it forms fine crumbs, which I pour into a bowl and add 3 tablespoons of melted butter. I mix everything until the crumbs are evenly moistened. And now, the cheesecake base is ready. It should hold its shape like wet sand. Now we need to prepare the baking dish. I have an 8-inch springform pan with high sides, which I'll line with parchment:
I'll sandwich the sheet between the bottom and the sides, and then I'll tear off the excess. After that, I generously grease the pan with non-stick spray. I pour the base mixture and press it evenly to the bottom. Then I'll use something with a flat bottom, like a ramekin, to seal the base and lift it up the sides so the sides of the cheesecake have a base. Move slowly, carefully, trying to do everything as evenly as possible. Now I'll wrap the base in foil, which will hopefully protect it from excess moisture and prevent the bottom layer from getting soggy. Now we need to make the cheesecake cream. Again, in the bowl of a food processor, I whip two 8- ounce packages of room temperature cream cheese, add a half cup of sugar, and 1/4 teaspoon of salt.
I whisk everything together until the mixture is uniform and smooth. Then I add the juice of half a lemon, about two tablespoons, and one and a half teaspoons of vanilla paste or one teaspoon of vanilla extract. Beat until smooth. Next, I will add two room temperature eggs one at a time, beating after each one and scraping the mixture from the sides. And finally, I have a quarter cup of heavy cream at room temperature, which I will blend until smooth. Then we will pour this cream into our split mold. Tap it vigorously several times to release air bubbles. Wrap the top tightly again so that no moisture gets on our cake, pie, or whatever. Carefully lower it onto the stand, lifting it above a regular cup of water. Then we will cook in a
pressure cooker for 30 minutes and let the pressure release naturally. This handsome guy came out a little wobbly, but he will set in the refrigerator, where he will go for the next 4 hours until completely cooled. All that remains is to carefully remove it from the mold, remove it from the bottom, and taste it. Oh, it looks like an incredibly tender cheesecake. Let's add some blueberry compote, just to say I did something. What does pressure cooker cheesecake taste like? Well, wow, he's incredibly gentle. Oh my God. Not a hint of dryness, graininess, or chalky aftertaste- all the things that usually ruin cheesecakes. It is not light and airy like some other
cheesecakes. It's very, very thick and dense, but oh, how is the crust when it gets so thick? The crust has a barely perceptible crunch. It's not soggy or stale like I thought. Oh man, this is delicious. You are limited in the size of the cheesecake, but oh my God, it is delicious. Wow. It turns out that pressure cooker cheesecake is simply the best. Why is crème brûlée spelled with so many strange symbols and dashes?
I suppose because that's about as bad French as it gets for a couple of words So you're calling the French strange? I didn't say that. But I assumed that's what you meant Why did you decide to assume that? Because you think the French are strange? You'll have to try a little harder to catch me by surprise. But I will keep trying. God knows that's how it will be. Perhaps one of the best uses for a pressure cooker for desserts is crème brûlée, which we'll start with as if we were making a regular crème brûlée. In other words, we'll just make custard. In a large bowl, mix six egg yolks, five tablespoons of sugar, and one and a half teaspoons of vanilla paste. Beat for a few minutes until the mixture lightens and reaches a ribbon stage.
Then we will wrap the base of our bowl with a damp kitchen towel. This will allow us to whisk without using our hands, which will come in handy later. Also, make sure you don't mix the yolks with the sugar for more than a few minutes before adding the hot milk. Otherwise, it will start to curl up on its own. Next, on the stove, in a small saucepan, we heat 1 and 3/4 cups of heavy cream until steam appears . Don't let them boil. Then we will slowly pour them in small portions, constantly whisking so that the eggs do not cook, but harden, and at the end we can pour in the rest without damaging the mixture. After that, pour the mixture into the largest dish that
will fit in the pressure cooker. I overmixed my mixture, which resulted in a foam on top that can be removed with a spoon or carefully seared with a burner, which I assure you is much more interesting. Now wrap all of this tightly with aluminum foil. Pour one glass of water into the pressure cooker Place the crème brûlée on a stand so that it is above the water. Close the lid tightly and cook under pressure for 15 minutes. After that, we will let the pressure drop naturally. In this case, it took about 8 minutes. Let's get the creme brulee and check if it's ready. In my case, it was still quite liquid, like jelly. So I think because of the high altitude of my crème brûlée, it needs a little longer to cook.
Fortunately, it can simply be turned back. I'll put it in for another 5 minutes with another natural pressure release. Now I see that it is barely trembling. So I'll leave it to cool at room temperature for about an hour. Then I wrap it tightly and put it in the refrigerator for a few hours, or better yet, overnight. The next day, we evenly sprinkle the surface of the crème brûlée with a generous layer of sugar. And now we'll do the most interesting part of today: we'll sear it with a blowtorch until golden brown and bubbling, so that it forms a crispy crust after cooling. So, creme brulee in a pressure cooker. Let's first check if it's crunchy. Oh, yes. Aha.
Mm. Yes, that's good. OK. The top is nice and glassy. Oh my God. God, how delicious. It's more delicate and fabulous than any crème brûlée I've ever made. This works quite well. Highly recommend. A water bath is such a hassle. It's scary, it's terrifying, and I don't like it. This was also risky in its own way, but the result was impeccable. It just worked. So I highly recommend it. Be sure to prepare crème brûlée in a pressure cooker. Any custards. So, what did we learn today? Pressure cookers are a little scary. Sometimes they don't work as well as traditional recipes. And sometimes even better, as in the case of beans,
risotto, and maybe creme brulee. So it's a useful, versatile tool that shouldn't be used for everything, especially pizza. Or, you shouldn't use it for pizza in the first place. Or lastly, you might want to use it for pizza. Do you understand what I mean? Don't use it for pizza. So use it for pizza. Don't use it for pizza. One of the things it's most useful for, and one we didn't cover in this video, is chicken broth or any other broth. She makes an incredible, rich, gelatin-rich broth in minutes. If you want to see how to do it, click the link in the top right corner right now. Thank you all for watching. Please write in the comments how you like to use a pressure cooker the most. Which recipes did I follow correctly? Which ones did I do wrong?
What devices do you want me to test in future releases? And should I watch "Widow's Bay"? I already know the answer. They say it's incredible. I just can't find the time. But I will definitely do it here, with Babish.
