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Comment by MostlyStable | Hacker News Reader

Interesting to see this posted, as it's quite an old recipe (the oldest capture I could find on the Wayback Machine was from 2015 although I'm pretty confident it's older than that; as an aside, can I say how annoying it is when websites only have an "updated on" or "edited on" date and not a date for when it was originally written?). It's also one of my favorites of Kenji's though and a regular in our home.

I think that Kenji's series of pressure cooker recipes are probably my favorites of everything he did when he was doing The Food Lab section. Almost every recipe is fantastic and they are mostly pretty easy. If I had to pick my single favorite, it would probably be the pressure cooker chicken enchilads [0], although that one is on the higher end of the effort spectrum

[0] https://www.seriouseats.com/pressure-cooker-fast-and-easy-ch...

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The article about ramen made me salivate, so I thought, hey, I know ramen is gonna put me in a comma, let me MacGyver pho - because the closest place to me that serves pho is named "Sushi Thai", so you know... :)

In this Florida weather, "Okroshka soup" [0] is more appropriate (Eastern European summer soup), but it's too much to chop and I already had nice bones for a pho.

[0] https://petersfoodadventures.com/okroshka-kvass/

Checking the source of the recipe page, there's a schema.org object in there that says

  "datePublished": "2015-01-08T03:45:00-05:00"

So I'd believe it's from 2015

Always wanted to try pressure cooker recipes, they look so good, but haven't been able to justify the purchase yet

I had my doubts about my pressure cooker when I received it, as I recalled the monstrosity my mother used when I was a kid. But that thing gets used several times a week now.

Combined with a recipe from Kenji, I'm going to have to try it. I have yet to make anything from Serious Eats, and particularly Kenji's recipes, that I didn't enjoy making and eating.

One thing that's worth noting. I don't know about this one but a number of those old SE pressure cooker recipes don't translate to Instant Pots. I'm thinking of Gritzer's french onion soup in particular. For those who have an instant pot as their pressure cooker, check the reviews of the recipes.

Plug-in pressure cookers like Instant Pots don't run at the same pressure/temperature as stovetop models. Electric models apparently run at ~12psi on high pressure mode, while stovetop models can run at 15psi. This means the timing is substantially different between the two.

Electric models can run unattended, so the slightly longer cook time isn't a deal-breaker. I'm a huge fan of Serious Eat's Colombian stew, which I can throw in the pot then go to the gym or out for errands and come home to a hot meal. https://www.seriouseats.com/colombian-chicken-stew-with-pota...

I hasten to add that an old school manual pressure cooker can be used on natural gas, propane, and electric stoves, any camp stove, or over a fire. With a bit of lye added, it can be used as a world class autoclave for sterilizing metal instruments and utensils with almost any available water that has not been chemically polluted. The caveat is that it must never be left cooking unattended.

I'll be trying this recipe.

I also want to add something. The new pressure cookers, stovetop or electric, are much less risky than the old school version with the rocker switch. Those could get clogged with food and they had no backup relief mechanism, as far as I know, anyway.

The ones used now have a primary valve that controls the cooking pressure, a secondary valve that will release if the primary fails, and the silicon gasket for the lid, which acts as a tertiary pressure release if the first two fail.

I know some people, like my mother-in-law, have stories of pressure cookers failing and spewing soup at high velocity all over the kitchen. I think that was more of a feature of the older version. And probably required some carelessness to achieve even then.

I have both a stovetop cooker (Zwilling) and an electric (Instant Pot). The stovetop gets hotter faster, so it cooks a lot faster too. The trade off is I can't leave home while it's cooking.

The electric lets me set and forget and come back to a hot meal hours later.

Exactly, that's the main difference, that the electric is convenient but depends upon... mains electricity.

I once bought a digital/electric pressure cooker for $50 CAD barely used off craigslist in Toronto. They're not that expensive.

The "updated/edited on" date is so that it'll say "2026", and search engine and searchers think "oh a freshly written article".. although that hardly matters for recipes.

Thanks, SEO.

If you want less labor-intensive enchiladas, try stacking El Paso style instead of rolling. They have to be eaten on the spot rather than stored casserole-style, but I much prefer this style.

Kenji’s stuff definitely goes back further. There was an article about Greek pizza that mentioned a place I loved in Newport, RI and I swear it was originally from 2002.

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