Helix Pressure Cooker Review – Talk About Making Life Easier (Recipes For Mom's Brisket and Shrimp Paella)

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Fagor America, the leader in ultra-efficient cooking tops and time-saving pressure cookers, recently launched the newest Helix Pressure Cooker. So user friendly, simple and honestly, a nearly effortless cooking tool, it should really be kept a secret.

The world has changed with retailers offering internet accessibility to the aisles at your favorite grocery store, a personal shopper to squeeze the tomatoes, home delivery to avoid traffic, all without one stepping out of one’s home.

Food preparation has changed also. Reducing time spent doing what some consider tedious but necessary such as preparing home cooked meals every night, after all day doing what one does in life, work, caring for family, at home and the many who need assistance preparing a simple meal.

Trying to impress with perfect risotto? The Helix will have you hearing praise in 7 minutes. The Helix reduces cooking time up to 70%. No more passing on homecooked, deliciously prepared, nutritious, healthful and nourishing meals, the Helix pressure cooker reduces the cooking time across the board.

Love delicious Homemade chicken soup with chunks of meat, steaming broth loaded with vegetables? No time to slave, who wants to, right? Understandable. In 15 minutes, piping hot, delicious, steaming chicken soup. That’s nearly as fact as the processed stuff with yea, yea, all the same ingredients.

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This is an amazing advancement for any kitchen. For those who long for the homecooked meal and feel they just don’t have the skill, the Helix is simple.

Load the ingredients, no separating, everything goes in the stainless pot, and granted certain food choices, dessert specifically need to be layered when ingredients are added, and it is still as simple as 1, 2, 3, lock the lid in place, select the easy to read pressure and no worries, perfection every time.

We all know the importance of vegetables. I’m a Brussel sprouts groupie, I could live happily forever with only Brussel sprouts and sometimes even with my long history of preparation, I’m distracted for a minute and the delicious texture is reduced to mush. No one like mushy Brussel sprouts.

The Helix, is perfect for vegetarians and those who love steamed vegetables. Toss your favorite vegetables in the included steamer basket, carrots, broccoli, cauliflower, butternut squash, Brussel sprouts, potatoes,  a delicious potpourri of colors, and a healthy dose of the good stuff, load and lock. Its’s truly simple and no mess.

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The Stainless Steel pressure cooker is designed with two pressure settings 15PSI (High) and 8PSI (Low), an automatic pressure release, a MAX-line indicator that shows you the filling capacity of the cooker, a pressure indicator and the latest innovation, an automatic universal self-locking mechanism.

Fagor pressure cookers are not only fantastic tools for preparing delicious & healthy meals in a fraction of the time of traditional cooking methods; they are also equally useful tools for easily preparing a wide variety of foods. The Helix comes in 6qt, 8qt and 10qt capacities. All the Helix units include a steamer basket and trivet for added versatility and a recipe book with over 50 amazing recipes.

Fagor provides a recipe Library. Take a look and be surprised. http://www.fagoramerica.com/my_fagor/recipe_library/pressure_cooker

For more information on Fagor's line of pressure cookers, cookware and small electrics please visit: www.fagoramerica.com.

Shrimp Paella

Serves: 4-6

Pressure Cooking Time: 8 min


  • ¾ pound medium-sized shrimp
  • ¼ cup tomato paste (or puree)
  • 1-2 cloves garlic
  • A pinch of saffron
  • 1 cup short-grain rice
  • 1 ¾ cups hot “shrimp water”
  • 1 cup green beans and/or lima beans
  • 2 tablespoons olive oil


1. In sauce pan, lightly cook beans in salted water.

2. Peel shrimp. In another pot, boil the shells (only the shells) in salted water to make “shrimp water”.

3. In pressure cooker, add ¼ cup olive oil and tomato paste. Stir until hot.

4. Reduce heat, add rice, beans, saffron and shrimp. Mix well, add “shrimp water”.

5. Close and lock. Bring to pressure and cook for 8 minutes at high pressure.

6. Release pressure using natural release method.



Serves: 4-6

Pressure Cooking Time: 45 min


  • 2 cups thinly sliced Spanish onion
  • 1 cup peeled, coarsely chopped carrots
  • 1 cup chopped celery
  • 1 cup grain mustard
  • 2 envelops Lipton’s onion soup mix
  • 1 brisket, preferably “first cut” 5 to 6 pounds, with a good amount of marbling
  • ¹⁄3 cup Worcestershire sauce
  • ¹⁄3 cup red or white wine
  • ¹⁄3 cup canola oil
  • ¼ cup minced flat-leaf parsley leaves
  • 5 cloves garlic, minced
  • 2 bay leaves
  • Kosher salt
  • Freshly ground black pepper


1. Heat the oil.

2. Season the brisket with salt and pepper; sear the brisket on all sides until brown.

3. Remove the brisket and add the onion, carrots, celery, garlic and bay leaves in the cooker.

4. Spread the mustard all over the brisket. Sprinkle 1 envelope of soup mix on each side. Place the brisket, fat-side up, on top of the vegetables, then top the meat with the remaining vegetables. Pour the wine and Worcestershire sauce over the meat and vegetables. Close and lock. Bring to pressure over medium low heat. Cook for 45 minutes at high pressure.

5. Release pressure using natural release method. Remove the brisket and let it cool to room temperature.

6. Slice the meat against the grain, as thinly as possible. De-fat the sauce and place the sliced meat back into the sauce and vegetables. To serve, sprinkle with the parsley and cover the pan with aluminum foil. Heat the brisket in a 325°F oven until hot.

Recipe and image contributed by:  www.hippressurecooking.com


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