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cooking Pressure cookers

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ShowMeDaSauce

Ive got a large Fagor stainless pressure cooker but its far too large for the batches i make. I wonder if its worth investing in a smaller one just for making sauce. Carrots come out tasting almost like a sweet potato if cooked in a pressure cooker. Pork rib bones become nearly edible within a few minutes. (Dont ask how i know, It wasn't my idea to do it)
 
I can only imagine how soft it would make a mash for blending while creating more of a seal than simply simmering the mash in a pot. Less fumes in the kitchen comes to mind if you don't let "whistle" very long.
 
Thoughts?
 
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You can put sauce in a smaller, heavy, stainless steel pot and put it in the larger PC (that has the water).  Just process with less water so the smaller pot is sitting on the bottom of the PC and not floating.  I've have done this quite a few times and never had a problem. 
 
Note: I usually do this in my 23qt PC. (So I don't know if it will help for 10qt cooker)
 
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I use a rack as well.  Sorry I forgot to mention that.
 
I have never used a lid on the inner pot and never had to clean PC after using this process.  Maybe just a slight wipe-down with a wet paper towel and you're good to go.
 
I hope this helps you out.
 
By the way, GO CARDS! (even though its not looking good right now in the bottom of the 8th)
 
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Pressure Cooker Safety
 
By the way, something that came up on another forum. When using a PC to cook food that may be starchy, always add a bit of oil in their so the vents dont get blocked. I forgot to do that with a chickpeas I did and the safety blew, scared the crap out of me and made a big mess in the kitchen with the PC acting like a volcano and spewing the contents up into the air.
 
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