How to Use a Pressure Cooker

In short, a pressure cooker is a sealed pot that cooks food using high-pressure steam. High temperatures and pressurised steam mean that food is cooked a lot quicker and more efficiently, making it a handy gadget to have at your disposal. The pressure cooker heats water to create steam, which in turn builds up pressure to raise the boiling point of the water. The higher the temperature, the faster and more efficiently the food will be cooked.

Pressure cookers are great for cooking tougher cuts of meat such as brisket, sirloin, and oxtail, as well as beans, stews, and vegetables. Amazingly, the first pressure cooker was invented all the way back in 1679 by French physicist Denis Papin who named it – somewhat ominously – ‘The Digester’.

Faster cooking times: Firstly, faster cooking times really come in handy if you’re feeding the masses. Just pop the ingredients for a deliciously hearty stew in the pressure cooker and it’ll be rich and tender before you know it. Cuts of meat that might take hours to tenderise in an oven or slow cooker can be done in just 30 minutes. In fact pressure cookers can cook food up to 70% faster than traditional methods. Crazy, isn’t it?

Energy efficient: They maintain heat internally without requiring an external burner, resulting in lower bills and a reduced carbon footprint over time.

Retains nutrients: The steam-based cooking environment preserves more minerals and vitamins than boiling or frying. For example, water-soluble vitamins like vitamin C are less likely to leak into the cooking liquid because the food is cooked faster with minimal heat exposure.

Perfect for batch cooking: Fancy doing a bit of batch cooking? Get yourself a pressure cooker. They allow you to cook and prepare large quantities of food in one sitting, perfect for meal prepping or feeding a large family. Food like soup, beans and grains can be made in bulk, portioned and stored for later use. Simple.

Flavour and texture: And to top it all off, pressure cookers can really enhance the flavour and texture of your dish. It works to lock in moisture and flavours by cooking food in a sealed container, ensuring that the spices and seasonings penetrate more deeply into the food. This causes meat to become tender and juicy, while soups and stews develop a rich, concentrated flavour in no time at all.

Here are some of our favourite recipes which could be cooked in a pressure cooker:

• Spicy chorizo & pepper stew

• Birria tacos

• Chorizo chilli con carne

• Beef stew and dumplings

1. Before you start

• Inspect your pressure cooker:
  Ensure the gasket (rubber ring on the lid) is clean and properly fitted. Check the valves to ensure they are free from food particles or blockages.

• Assemble the cooker:
  Confirm all components, such as the lid, sealing ring, and pressure valve, are in good condition and properly placed.

2. Add ingredients

• Include enough liquid:
  Pressure cookers rely on steam to build pressure, so you’ll need at least 1 cup of liquid (water, broth, or other cooking liquids). Avoid adding too little, as it can cause the cooker to malfunction or burn food.

• Avoid overfilling:
  Fill the cooker no more than two-thirds full for most recipes. For foods that expand, like rice or beans, limit to half full to prevent clogging the pressure valve.

3. Seal the lid

• Align and lock the lid:
  On stovetop models, align the lid with the pot’s markings and twist to lock it in place. For electric models, most lids click into place automatically.

• Ensure the valve is set correctly:
  Position the pressure valve to “sealing” mode (or the equivalent setting for your cooker).

4. Cooking with pressure

• Set the heat (for stovetop models):
  Place the cooker over medium-high heat. Once it reaches pressure, you’ll hear a hiss or see the pressure indicator rise. Lower the heat to maintain pressure and avoid overcooking.

• Program the cooker (for electric models):
  Use the preset functions (e.g., soup, meat, rice) or manually set the pressure level (high or low) and cooking time. The cooker will take a few minutes to build pressure before cooking begins.

5. Releasing pressure

Once cooking is complete, you’ll need to release the built-up pressure. There are two main methods:

• Natural release:
  Allow the pressure to decrease on its own by letting the cooker cool down. This can take 10-30 minutes, depending on the recipe. Ideal for soups, stews, and foods that need continued gentle cooking.

• Quick release:
  Turn the pressure valve to “venting” to release steam immediately. Use a utensil or wear oven mitts to avoid burns. This method is best for delicate food like vegetables or when cooking time is critical.

6. Opening the lid

• Check for safety:
  Ensure the pressure indicator has dropped completely before attempting to open the lid. This confirms all pressure has been released.

• Unlock the lid:
  Twist or lift the lid carefully, tilting it away from you to avoid any remaining steam.

So there you have it. You should now (hopefully) know how to use a pressure cooker to make lovely and tender stews, soups and more. All in all, they’re a really great gadget to have in your kitchen. It’s time to get cooking.