The pressure cooker is the cheetah of the cooking world – it works really fast. Pressure cookers are perfect if you want to cook quickly while retaining the vitamin and mineral content of the food, which is usually lost with other methods. However, it can take some time to fully learn this tool, so if you're using a pressure cooker for the first time, it's important to know first how to use it safely. By learning the mechanics of pressure cooking, you will be able to identify unsafe systems and provide satisfactory results when you start using pressure cookers.
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Method 1 of 4: Studying the Pressure Cooker
Step 1. Know how a pressure cooker works
When this pan is turned on, the heat will produce steam which cooks the food faster by raising the boiling point. There are two types of pressure cookers. The first is an older pressure cooker which has a "top shock" or weighted pressure regulator located above the vent pipe in the lid. The second type is the latest model that uses a spring valve and a closed system.
Step 2. Check the pan to make sure there are no dents or cracks in it before use
Also check if there are still leftovers. Cracked pressure cookers are very dangerous because they will release hot steam and can burn.
Step 3. Learn how to fill a pressure cooker
There should always be some sort of liquid in the pan before cooking anything in it. Therefore, most recipes use added water. The liquid should not be poured more than of the pot, as there needs to be room left for the steam to collect.
- For pots with shaking top: At least one cup of water should always be available at the top of the shaker. This amount of water is usually sufficient for a cooking time of 20 minutes.
- For valved pans: The minimum amount of liquid used in valve pans is cup.
Step 4. Identify the steam basket and trivet
A pressure cooker is provided with a steam basket for cooking vegetables, seafood and fruit which are commonly cooked with this appliance. The trivet is the base for the steam basket. The trivet is placed at the bottom of the pressure cooker and the steam basket is placed above it.
Method 2 of 4: Preparing the Food You Want to Cook
Step 1. Prepare the food you want to cook
Pressure cooker packaging boxes usually provide guide recipes for preparing various types of food.
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Preparing the meat and poultry: You can season the meat first before putting it in the pot. Cook the meat until it is brown first to achieve maximum flavor. You can do this by heating a small amount of oil, such as canola oil, in a pressure cooker over medium-high heat. Do not put the cover on during this process. Place the meat in a saucepan and cook until browned. You can also pre-cook the meat in a skillet before placing it in the pressure cooker.
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Preparing seafood: Wash the seafood first. Place the seafood in a steamer basket that has been placed on a trivet with about 3/4 cup (175 ml) of liquid. Don't forget to always pour a little vegetable oil in the basket when cooking the fish so it doesn't stick to the basket.
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Prepare the dried beans and chickpeas: Soak the beans in water for 4 to 6 hours. Do not add salt to the soaking water. Drain and then pour into a pressure cooker. Add 1-2 tablespoons (15 to 30 ml) of vegetable oil to the water added to the pressure cooker if you are using an older pressure cooker.
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Prepare the rice and grains: Soak the whole grain berry and pearl barley in warm water for four hours. Do not soak rice and oatmeal.
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Prepare vegetables (fresh and frozen): Thaw frozen vegetables. Wash fresh vegetables. Place the vegetables in the basket. Usually vegetables are cooked by pouring 1/2 cup (125 ml) of water in the bottom of the pot if the vegetables only need to cook for 5 minutes. Use 1 cup (250 ml) of water if the cooking time is 5 to 10 minutes. Use 2 cups (500 ml) of water if the cooking time is 10 to 20 minutes.
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Preparing the fruit: Wash all the fruit before using the pan. Place the fruit in the basket. Use 1/2 cup (125 ml) of water for fresh fruit. Use 1 cup (250 ml) of water for dried fruit.
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Step 2. Determine the amount of water to put in the pot
Refer to the manual provided in the package for guidelines on the type of food and the amount of water needed. You can also search for guides online. Each amount of cooked food requires a certain amount of water.
Method 3 of 4: Using a Pressure Cooker
Step 1. Place the food to be cooked into the pressure cooker
Add the required amount of water to cook the food you want to cook.
Step 2. Remove the safety valve or weighted pressure regulator and close the pot well
Make sure to lock the cover earlier. Place the pot on the stove over high heat. Set the stove to high heat. The pot will start turning the water into steam.
Step 3. Wait for the pressure cooker to start gaining pressure
The pressure will start to rise in the pan. When the pressure reaches the designed safety limit, the pot will start to boil the food.
- For a valve with a shock at the top, steam will escape from the bore and the weighted pressure regulator begins to wobble (hence it is called a shock at the top). Place the safety valve on the nozzle when you start to see steam coming out of the nozzle.
- For newer pressure cookers there is a mark on the valve stem indicating the pressure in the pan. A sign will appear when the pressure starts to rise.
Step 4. Reduce the heat to a lower level to keep the pot simmering and not sizzling
Start counting the time at this point according to the recipe you are using. The goal is to maintain pressure throughout the cooking time. If the heat supply is not reduced, the pressure will continue to increase and the deadweight or safety valve will open (making a whooshing sound), releasing steam and preventing the pressure from increasing. A safety valve is provided to prevent cracking of the pan. Please note this is not an indicator of cooking time.
Method 4 of 4: Removing Food from the Pot Press
Step 1. Turn off the heat when the food is ready to cook for the amount of time specified in the recipe
If you cook it longer, the texture of the food will be like baby food. Don't let this happen.
Step 2. Lower the pressure in the pan
Do not try to remove the pan cover. The recipe will dictate how to release the pressure. There are three ways to do this.
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Natural Release Method: This method is used for long cooked foods such as roasts that will continue to cook as the pressure gradually decreases on its own. This method is the longest of the methods available and generally takes 10 to 20 minutes.
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Quick Release Method: Most older pressure cookers, and all new pressure cookers, have a quick release button on the lid. When this button is released, pressure is released slowly from inside the pan.
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Cold Water Release Method: This is the fastest way to release pressure. Do not use this method if you are using an electric pressure cooker. Lift the pressure cooker and place it under the sink faucet. Pour cold water over the cover until the pressure drops. Do not run water directly on the pressure regulator or valve. This is the fastest way to release the pressure.
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Step 3. Check to make sure all pressure is released
Move the pressure regulator on the shock at the top. If there is no sound of steam escaping, this means all pressure has been released. On new models, move the valve stem. If there is no sound of steam coming out, it means that there is no pressure remaining.
Step 4. Carefully open the lid of the pot
Remove the cooked food from the pressure cooker.
Warning
- Never force open the pressure cooker cover if there is still steam inside. You can get burned.
- Even when it is safe to open the cover, lift the cover away from your face, as the contents will be steaming hot.
