Do you use a pressure cooker? What do you use them for? I remember as a child, news reports about them blowing up in the kitchen, but I’m assuming modern ones are safer and with the new electric ones such as instapot, you can set them on timers and let them work on their own.
I use my Instapot a lot, especially for stews and chilis etc. I also have a pressure canner to can things.
Yes, for all the food that I never show in the “food pics thread”: beans, chickpeas, wheat grains, potatoes for purée, rolled pork. Beans in 15 min is the selling point 
I use mine a lot. I have a regular, Kuhn Rikon model and an instant pot. I love the instant pot - I make chicken stock often, after cooking the chicken in the air fryer function, also good for beans, other soups, apple butter, flan. It’s really great for things that take a long time to cook, tough meats and many sauces. Anything that needs a long cook, but can cook faster under pressure. I think they are also fairly safe.
The Kuhn Rikon models last forever - you can replace bits and bobs easily, I just find the electric instant pot with time is easier to set and keep constant. I have a crap hob.
I also have a pressure canner, but don’t use it so often.
I have used them forever, never seen one exploding (make of that what you will). Great tools to cook anything that requires longer times: soft stews (made from hard cuts), beans of all kinds, etc. Current one is electrical, so really easy with all the timer settings.
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Just enjoyed pumpkin/potato/ginger soup. Bung everything in the pressure cooker. Five minutes cook time, allow to pressure to release slowly and then blend in the pot.
We have an instant pot which we use all the time.
My mother would ever entertain one back in the 60s/70s, she thought they were dangerous. My own preference is for a slow cooker, I have 2, a small 2-3 portion one and a big one I use when I have guests.
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Above 1500m altitude, everyone has a pressure cooker here, things take a long time to boil otherwise. And at 2500m, even after several hours, chickpeas and large beans will simply refuse to cook with a normal pot.
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I to used cook with a pressure cooker at lot but these days I prefer sous vide. Fire and forget
Never really found a use for pressure cookers outside of a big kitchen.
The hotel where I did my apprenticeship (see blast from the ancient past) got one of the first commercial pressure cookers, a big floor model the size of a wheelie bin with a porthole like door that opened in the ftont and had to closed with a heavy rotating bar and in a series of steps.
I was not allowed anywhere near it let alone use the damn thing.
Use it all the time - anything that takes >10mins of cooking, goes in the pressure cooker.
Also have an electric one, which has fully replaced the rice cooker.
Finally, have a pressure canner - invaluable to can anything that is low acidity or low sugar.
Still a surprising number of ‘explosions’ still occur. Make sure the steam escape valve is clear and all the seals are intact and in good shape.
The explosions aren’t the destruction of the device and everything around it but the escaping super-heated steam and liquid contents.
I was curious about this: what is better about the pressure cooker compared to a dedicated rice cooker which has only 1 job?
Oh, I so beg to differ.
Oodles of tbings can be done in the rice cooker, going for a chick pea curry this evening for instance.
Yes and no. Yes, if you don’t care about white rice smelling to chickpeas. No if you appreciate white rice.
An old style rice cooker did not use pressure. AFAIK the newer rice pressure cookers are the same as a normal pressure cooker, different label.
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I have an traditional non-pressure rice cooker and was just curious of pressure cookers were somehow better in some way for cooking rice.
No rice is going to be hurt in this curry, only chick peas.
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