Beyond Water... There's Flavor  Return to the Main Menu for More Information Everyone knows that water must be added to a pressure cooker in order to produce the steam needed to pressurize the cooker. To improve flavor, consider adding a flavoring liquid, or a cooking sauce. Want to know more about using liquids to infuse flavor, learn more about Infusion Cooking method here. Flavoring Liquids and Sauces Thin Liquids These liquids may be used freely, either singly, combined with other liquids, or mixed with water as needed. Do not use less than the minimum amount of liquid required by your cooker. Do not exceed the maximum full level as recommended in the Ten Golden Rules of Pressure Cookery. This is usually 1/2 cup for 2nd generation cookers, and 1 cup for venting cookers which is sufficient to provide enough steam to pressurize the cooker for about 20 minutes. Use the Test Drive to find how much liquid pressure cooker uses. Thick Liquids Thick sauces should not be considered as part of the liquid measurement need to produce steam and pressurize the cooker. Add at least 1/4 cup water or other thin flavoring liquid per every 2 cups of sauce to prevent thick sauces from scorching.  Pour the water in the cooker first and then add the sauce, but do not stir. The water will produce stream as it boils and mix with the sauce. Fats And Oils Oils, fats or grease are not considered liquids. Never exceed the manufacturer's recommended amount which is usually no more than 1/4 cup. Dairy Products As a general rule do not add milk, cream, cheese or other dairy products at the beginning of pressure cooking because they tend to scorch easily. At high heat the milk solids will separate and leave a curdled appearance, so they should be added after pressure cooking. Flavoring Liquids Chart Thin Liquids Thick Liquids Dairy Products Fats And Oils May be used freely to the maximum fill level Must be thinned for pressure cooking. Add after pressure cooking. Limit to 1/4 cup during pressure cooking. Soda Pop Beverages Fruit Juices Citrus Juices Soy Sauce Vinegars Beer Wine Meat or Veg. Stock Broth Consumme Thin Marinades Steak Sauces BBQ Sauces Salad Dressings Tomato Sauces Teriyaki Sauce Ragu Sauces Cooking Sauces Fruit Nectars Ketchup Salsa Condensed Soups Canned Gravy Thick Salsas Thick Marinades Tomato or V8 Juice Vegetable Juices All Milk Cream Yogurt Sour Cream All Cheeses Cream Cheese Velveeta Cheese Sauces Half & Half Canned Milks Powdered Milk Buttermilk Cooking Oils Shortening Lard Butter Margarine: Bacon Grease Ghee Chicken Fat Use caution in cooking with liquids that have a high sugar content as they tend to scorch. Either dilute such liquids, or add them after the cooker is depressurized.