How to do PIP Cooking
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 Many pressure cookers already come with an assortment
of inserts such as steamer baskets and trays. This
is the basis for my PIP cooking recipes. Even if
your pressure cooker didn't come with a steamer, check out this list of handy accessory items for suitable substitutes ithat you may already have inyour
kitchen.
You can also find lots more hard to find items in the Pressure
Cooker Store to expand the usefulness of your pressure
cooker and get the most out of your investment.
I recommend usling stainless steel inserts whenever possible because they are non-reactive and heat quickly. Other metal inserts such copper molds, tinware and aluminum are second tier choice because there react with some foods and they take more work to care and clean them. In some cases you may need to use fired clay or gass dishes such as ramekins, but these heat very slowly. See the chart on heat properties of various items here.
Choose an insert of a diameter that is slightly smaller than your pressure cooker to allow the steam to move freely around the sides. A one inch margin between the size of the insert and the size of the pressure cooker will do nicely. The height of an insert can reach to within one inch of the rim of the pressure cooker -- such as a coffee can used to cook Boston Brown Bread -- as long as its overall size does not exceed the 2/3 full rule. The equivelent space around the side is needed to allow pressurization.
The super heated steam then irculates around the insert to cook the food evenly on all sides. This is an altogether gentler process than the fierce direct heat from an
oven or in a pot that is continuous boiling, and that is the reason why pressure cooking preserves
more of your food`s moisture, flavor, texture and nutients.
Whichever insert you choose, it will need to be placed on a rack to allow even heating and prevent hot spots that could cause scorching. The rack will also prevent small inserts like ramekins from rattling about in the turbulence of boiling water. Depending on the recipe instructions, usually enough water is added to the pressure to allow for steaming, or in some recipes, like a pudding, water may reach half way up the side of the pan for slower heating.
Use foil Helper Handles to assist in lifting the insert pan in and out of the pressure cooker.
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More PIP
Recipe Ideas
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The recipes included in the PIP
Recipe Booklet is a good place to start. Use
my PIP method for cooking rice, grains, and casserole
type dishes. You find many more PIP style recipes
in the Recipe
Section.
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PIP Tips
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I often hear single people say they would not get enough use out of a pressure cooker. My PIP cooking method makes it very economical for singles and students to cook easy, quick and nutritious one-dish meals.
Prepare PIP meals ahead for a week and freeze them. Make several meals in advance and freeze dinners for the whole week. Pop them in the pressure cooker or microwave for a quick, no mess, homemade dinner in just minutes.
For more variety, try cooking in batches with several different PIP meals at the same time for quick make ahead meals.
If you have picky eaters, or someone with special dietary needs, it's easy to prepare separate PIP meals for everyone in your family.
PIP makes it easy to cook fast, and delicious one dish meals with less mess and cleanup time.
Some like it hot, and others do not - So prepare separate PIP meals to order and please everyone's culinary tastes.
PIP cooking makes it easy to prepare recipes like casseroles that you never thought possible in your pressure cooker.
Even if you don't have the right size pan or bowl to fit inside your pressure cooker you can still use PIP. Make your own packets, pouches, bowls and bags from heavy duty aluminum foil.
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Chicken Cacciatore
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1 can (14.5 oz.)
Italian-flavored diced tomatoes, undrained
2 cups sliced
fresh mushrooms
1 can (2.25 oz.) sliced ripe olives, drained
1 cup assorted peppers (red, green, yellow)
1/2 cup chopped
onion
1 tablespoon flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts
1 teaspoon Italian seasoning
Use a regular size foil cooking
bag (like the ones from Reynolds). Combine tomatoes, peppers,
mushrooms, olives, onion, flour, garlic salt and pepper. Open
foil bag. Spread tomato mixture in foil bag in an even layer.
Arrange chicken on top; sprinkle with Italian seasoning. To
seal, double fold open end of foil bag. Place foil bag on the
rack inside the pressure cooker. Add water to reach just to
the top of the rack. Be sure to leave enough space around the
packet for steam to move freely. Position the lid and lock in
place. Raise the heat to high and bring to pressure. Adjust
the heat to stabilize the pressure and cook 12 minutes. Remove
from the heat and use the quick release method to open the pressure
cooker. Use oven mitts to remove the foil bag to a serving bowl.
Open the bag with scissors or a sharp knife. Carefully fold
back top of foil bag, allowing steam to escape and empty into
bowl. Serve with pasta and garlic toast. Number of servings:
4
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Back to Assorted Recipes Menu 
I have written a new recipe booklet featuring
my popular PIP cooking method. The "Pan In
Pot" method is a simple way to cook a wider
variety of dishes in your pressure cooker that you
might never have though possible. Try a PIP