In this review of the Prepology microwave pressure cooker, I tell you what I like and don't like about this low pressure cooker. What I learned from experimenting with it and why I opted for the red pot versus the other colors.
I'll Lead with the Good:
Let me start by saying that I really like this pot. During the three months that I've owned it, I have used it several times per week. I find it to be very handy.
On to the Bad:
Here's what I'm not so crazy about:
lid. It's tricky to master. You've got to have the gasket and the
safety device in place or no pressure will build. Without either of
these properly installed, the unit becomes a steamer--not a pressure
The other thing about the lid is that it has to be properly locked onto the unit in order for the six pounds of pressure it runs on to build. There are arrows on the lid. Line these up with the arrows on the bowl, press the lid down gently by applying even pressure to both sides. When you feel it settle into place, twist the lid so that the handles line up with the handles on the bowl. If you've done it correctly, you'll hear the locking device click.
Now, place the cooker into the microwave oven and start the cooking time.
For recipes with cooking times of longer than 5 minutes, it pays to check after 3 minutes to see if pressure is building.
If that little blue button on the lid has popped up, the unit is pressurized.
How long it takes for this to happen depends on how much food or liquid is inside the unit. The fuller it is, the longer it will take for pressure to build.
The other thing I am not crazy about is the small amount of food the unit prepares.
You can cook a whole meal (meat, potatoes, and one vegetable) in it, but only for one or two people. You cannot prepare dinner for a family of four without dirtying other pots.
Because our household consists of only two people, this works for us.
My final complaint is that the recipe book is too brief. It would have been nice if the company had listed the cooking times for a few more foods. Cooking times for different wattages would have been even more helpful.
The recipes in the book were developed for 900 Watt ovens. If your microwave operates at a higher or lower wattage than this, you will have to adjust the cooking times by a minute or two.
I have a 700 Watt microwave oven, and that's what the cooking times for my microwave pressure cooker recipes are based on.
Because I so often cook with tomatoes and brightly colored spices, I felt that red would be least likely to discolor.
The interior of the cooker is very slick. I haven't had anything stick to it yet, and it hasn't absorbed any food colors or smells the way plastic containers often do.
Now that I've had time to experiment with it and work out the cooking times for the foods we eat and the oven I have, I really enjoy using this microwave pressure cooker. It saves me time and work in the kitchen.
I wouldn't want to go back to cooking everything the old-fashioned way.