I received this product from Air & Water for review purposes. All thoughts expressed are 100% my own.
Why am I just discovering the ease of meal prep with a pressure cooker? All my years of cooking I have been overworked and deprived. As a child I remember seeing big pressure cooker pots sitting around in the kitchens of family members, but never did I see them in use. Over the Thanksgiving holiday I used a pressure cooker for the first time and I have used it every other day since.
Sweet potatoes are my favorite food to cook with during the holidays. There are many ways to prepare them and they are simply delicious (and healthy, depending on how they are prepared). I had the task of taking both sweet potato pies and casserole to our family’s Thanksgiving dinner this year. I decided I would skip the big pots of boiling water on the stove and cook the sweet potatoes for both dishes in my digital Fairwind FWPC6L Pressure Cooker.
Features of the Cooker Pressure
- Indicator beep at end of cycle and when removing or closing the lid
- Digital screen
- Keep warm function
- 6 liter pot
- 8 Preprogrammed multifunctions
- Stainless steel finish
- Easy to clean
- Lightweight and can be easily stored
- Includes rice measuring cup, 2 serving spoons & a stainless steel steam rack
Watch it in action:
It’s that simple to use! There are plenty of pre-programmed functions, so your cooking is really as simple as pressing a button. The On-demand Pressure function was best for getting my sweet potatoes soft and tender for mixing for the sweet potato casserole.
Since my initial use I have cooked sweet potatoes, cabbage, chicken sausage and potatoes, and two cornish hens in my pressure cooker. All my meals were completed in under 20 minutes! I had great joy in prepping the food, tossing it inside the pressure cooker and walking away until I heard it beep to indicate it being done–very little work. All of us with busy lives live for quick and delicious meals, right?
If talking about cooking made you hungry, here’s the recipe for the sweet potato casserole that I’ve shared at Thanksgiving meals for the past three years. It is said to be a copycat of a national steak house franchise. I’ve never eaten this particular dish at that restaurant, however, this side dish delicious and is comfort and dessert in one bite. Pin the recipe for later!
Sweet Potato Casserole
- SWEET POTATO MIXTURE
- 3 cups mashed sweet potatoes
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs (well beaten)
- 1 stick butter melted
- CRUST TOPPING
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 butter melted
- Preheat oven to 350 degrees. Cook sweet potatoes in pressure cooker (or boil) with skin on for 15 minutes. Remove skin from potatoes and add to a large mixing bowl. Mash potatoes and add/combine the sugar, salt, vanilla, eggs and butter in mixing bowl. Pour into a buttered baking dish. In a small bowl, combine brown sugar, flour, nuts and butter for crust. Sprinkle the crust mixture evenly on the top of the sweet potato mixture. Bake in oven for 30 minutes. Allow the dish to set before serving.
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Have you ever used a pressure cooker? If so, what’s your favorite meal to prepare while using one?0