Basic Facts About Pressure Cooking?

To find more information for beginners see the in depth article for Step By Step instructions.

 
  1. Place the rack or trivet in the cooker for most recipes, it will help minimize scorched food until you get better at adjusting the heat.
  2. When cooking meat, brown the pieces in the cooker first, set aside, then add your liquid and put the meat on the trivet.
  3. Trim the fat from meat, and cut meat, poultry or fish to a uniform thickness to ensure even cooking. See more about pressure cooking meats.
  4. Cut similar vegetables the same size for the same reason.
  5. For mixed vegetables cut the longer cooking varieties smaller than the shorter cooking varieties. Find out more about Cooking Times.
  6. Never fill the cooker more than two-thirds (2/3) full to ensure sufficient room for pressure to build.
  7. Fill the cooker only 1/2f of its total capacity when cooking beans, apples or other frothy or foaming food to prevent clogging the pressure vent and to ensure sufficient room for pressure to build.
  8. Never use less liquid than recommended by the manufacturer. For most recipes this will be water. The minimum amount of water for a jiggle top pressure cooker is 1 cup, and for the newer valve type it is 1/2 cup. This amount of water is usually sufficient for approximately 20 minutes of cooking time. Liquids include stocks, broth, juices . Find out more about more liquid choices. Oil and thick sauces should not bet considered a liquid.
  9. Follow the manufacturers directions for securing the cooker lid, developing pressure and maintaining pressure.  Generally this means bringing the cooker to pressure over high heat and once the correct pressure (most recipes call for 15psi, or high pressure) is reached then immediately lower the heat to the lowest possible setting that will still maintain that pressure.
  10. Once the cooker reaches pressure ( starts jiggling on older models) reduce the heat. Cook on the lowest heat setting to avoid scorching, Timing is very important, start timing foods once high pressure is reached.
  11. Be sure to reduce pressure as recommended by your recipe to avoid over cooking the food. Cool the pressure down according to the recipe and adhering to product instructions.

Did You Know?
  • The more food in the pressure cooker, the longer it will take to reach full pressure.
  • To reduce the time it will take for the pressure to reach cooking level, start cooking the liquid for soups or stews while chopping the rest of the ingredients.
  • You should never open up the pressure cooker when it is under pressure.
  • Always double check the vent before cooking by cleaning with a pipe cleaner, wooden skewer or other similar object to keep the vent clear.
  • Make sure the lid is secure.
  • Clean the lid, gasket and the body as soon as possible.