Hi Liz – you could cook the thick stew pot in pot on a trivet above water but you’d get a burn notice doing it the other way around.

Hi Karen – I wasn’t familiar with Creton so I Googled it and found this recipe http://janesadventuresindinner.com/2013/10/a-french-canadian-treat-creton.html which you can combine with my ground beef taco recipe https://www.pressurecookingtoday.com/easy-instant-pot-ground-beef-tacos/ I would add the chicken broth, diced onion, and spices on the bottom of the Instant Pot place the pork on top and pressure cook for 3 minutes. Release the pressure and stir in the milk. Select saute and adjust it to less and break up the pork as it cooks stirring frequently until the pork breaks down and is the consistency you like.

Hi Shalom – stovetop pressure cookers generally cook at a higher psi than electric pressure cookers, so electric pressure cookers come to pressure slower than stovetop pressure cookers – for that reason, for short cooking times you don’t need to make any change in the cook time. For longer cook times, reduce the cook time by about 15% – 20%. Electric pressure cookers don’t start counting down the time until they are at pressure, so start your timing when your stovetop pressure cooker is at pressure.

Electric pressure cookers regulate the pressure very effectively, so you may need to add additional water/liquid to the recipe if your stovetop pressure cooker loses more liquid as it cooks.

Hi Sherry – I have a shortcut Red Beans and Rice recipe in my cookbook that uses an 8-ounce package of red beans and rice. I used 2 1/2 cups of water and cooked it for 13 minutes with a 10 minute natural pressure release. Page 144 https://amzn.to/3cxMpwj

Hi Jessica,
I just got a Farberware 6 qt programmable 8 in 1 pressure cooker.
I want to make the bagged Vigo Red Beans and Rice.

I’m supposed to add 3 1/2 cups of water bring to a boil, plus 1 Tbsp of butter, and package of beans and rice, bring to a boil one minute, cover reduce heat and cook for 20-25 min on the stove.

How long would I cook it for in the pressure cooker?

Hi Deanna – I would cook the meatballs at the same time as the pasta similar to this spaghetti and meatball recipe https://www.pressurecookingtoday.com/spaghetti-and-meatballs/ Use the cook time based on the pasta you choose https://www.pressurecookingtoday.com/how-to-cook-pasta-in-the-instant-pot/ Use enough liquid to cover the pasta and then after cooking you can add more broth if necessary and make a note of how much you added for next time.

2 cloves of garlic
1/4 cup of fresh parsley
1/2 cup onion
1/4 cup of tomato sauce
1 lb ground beef
one egg
1/4 cup bread crumbs
1/4 cup parmesan
7 cups chicken broth
1-2 cups water
9 oz of pasta of choice (I do penne or farfalle)
salt and pepper to taste

You make 36 small meatballs with the ground beef, 1/2 the onion, 1 clove garlic, egg, parmesan cheese, 1/2 parsley. While making the meatballs, you simmer the tomato sauce, broth, water, remaining onions, garlic and parsley. Then, place the meatballs into the broth at a gentle boil for about ten minutes. Then add pasta and cook according to directions.

I have read several articles, and I am just not sure how to convert this. Should I put all ingredients in except the pasta and cook it on a soup setting, and then quick release, add pasta for 2 minutes and slow release? Should I cut back on my liquids? There is definitely alot of evaporation and absorption of the liquid during stovetop cooking. I LOVE this recipe and need help!

Thanks!