The Best Pressure Cooker Accessories For Every Recipe
Words Rebecca UlanoffPressure cookers are all the rage for their convenience and time-saving ability.
We designed pressure cooker tools to maximize use of the cookers and to use with every type of recipe.
This flexible steamer fits in different pot sizes and the handles fold inward and lock in place if you’re using a lid. We like it for squash, potatoes (try this Mashed Potatoes and Parsnips recipe) and more in our pressure cookers. This one does double duty—you can use it for steaming food in a regular pot as well (learn how to poach chicken, salmon, and shrimp in one.)
This rack makes the most of pressure cookers by providing a platform to elevate food while cooking, allowing grease and fat to drain into the cooker, away from meat, poultry or veggies. Bonus that the rack prevents food from sticking and makes cleanup a snap.
For pot in pot recipes (like this Ziti “Lasagna” with Bolognese Sauce), we rely on the Pressure Cooker Sling for seamless removal of bakeware, baking cups and more out of pressure cookers. It will keep the bakeware above the water while cooking, and it’s dishwasher safe.
Holding up to 9 eggs, the egg rack fits perfectly in pressure cookers and helps to make consistent soft or hard boiled eggs. Deviled eggs come together in a snap. It’s perfect for making a big batch of eggs if you stack two racks for a group brunch.
Are you as obsessed with your pressure cooker as us? Which tools do you use with it? For more fun cooking accessories, check out these essential tools for baking.
Rebecca Ulanoff is part of OXO’s Brand Communications Team. She enjoys talking about her next meal while eating her current one. She lives in Brooklyn with her husband and four-year-old daughter.
You might also like
Sign up and be the first to hear about exclusives, promotions and more!
Thanks for signing up.
8 Comments
When are you going to make a silicone sling for the 3 qt. mini Instant Pot? I would sure like to have one.
Nothing beats a pressure cooker for stock for soup. There a bag in the freezer for vegetable trimmings, especially the stems of shitake mushrooms. Every rotisserie chicken from the supermarket surrenders its skin and bones and gristle to the company of the trimmings in the pot. After 45 minutes just drain into a colander over a bowl, squeeze out the residual stock and dump the dregs into a bag and the garbage. Thickest, best stock ever. My wife usually waters it down before use. I find the steamer baskets too small and tippy for the stock.