My kids got me a 12 cup Faberware pressure cooker a year ago and it overcooks no matter what I’ve done so far. All I cook in it is venison stew. The recipe book that came with it calls for 35 minutes cook time at pressure, for stew. I have cut that to under one minute, plus vent some steam to shorten the cooling time AND IT STILL OVER COOKS, producing mushy potatoes and carrots. It makes delicious over cooked elk stew.
Any ideas? How do you shorten the cooking time with a fixed pressure pop up? The pressure indicator is all or nothing. If it had a pressure gauge I would try running up less pressure. Having to watch it, turn it off the instant it reaches pressure, vent steam etc. removes any possibility of set and forget it till meal time.
