Pressure Cooker Basics

Discard old pressure cookers.

Buy a big enough pot (5-6 quarts); you can only fill a pressure cooker 3/4 full.

Choose a model that achieves 15 ppi (others too slow).

Stainless steel warps and pits less than aluminum.

A triple-wall bottom creates and holds even heat.

Buy a recognized brand; you’ll need parts.

Look for safety features: overlocking system, additional venting system.

Look for pot with two, non-heating handles.

Do not buy a non-stick finish; breaks down.

Invest in a good timer.

Read manufacturer’s directions thoroughly.

Always check rubber gasket for cracks, tears.

Sets with two size pots are nice.

Accessories include steamer trivet and ceramic casserole.

Pressure Cooker Proceedures

Consult a good cookbook in pressure cooking techniques. Those by Lorna J. Sass are highly recommended.

To begin, place food in pressure cooker. In some cases, you will use the pot as a conventional pot, sauteing ingredients in oil first, for example.

The amount of liquid is a key issue in pressure-cooking. Too much and you get a watery result. Too little and this intensely high-heat method will stick and scorch. Ingredients high in sugar and fat tend to burn. Most pressure cookers specify an amount of liquid required to bring the pot to pressure and properly cook without burning; check the manual. (It’s usually at least 2 cups liquid for an average-size pot.)

Because pressure cookers are so heat-efficient, don’t use the highest heat setting on your stove. Start at medium-high (8 on a 10-scale dial) and cook at pressure at medium-low (4 on a 10-scale dial).

With food ready to cook at pressure, place stove on medium-high heat, place lid on pot and lock, wait for food to come to pressure (steam will escape and hiss from valve, or on silent models there’s a dial that shows that the pot is at pressure).

Immediately turn heat down and set timer to desired cooking time.

During cooking, use your ears and nose. Listen for interruptions in the hissing, which may indicate a plug in the valve. Pay attention to the aroma; if it smells like it’s burning, it is.

When the desired time has elapsed, there are two methods for bringing pressure down:

1. QUICK RELEASE — Wearing hot pads, take the entire pot, over to the sink. Place it in the sink under the tap. Turn on the cold water and listen for the sharp clack that indicates pressure has been released. If you turn off the water and release the lock and still hear steam escaping, turn the water on again for a little while. It may clack, whine or stop hissing. Modern safety features prevent you from opening lid at pressure. Unlock and remove lid.

2. NATURAL RELEASE — Turn off heat under pressure cooker and allow to cool until you hear the clack that indicates pressure is released — 5-20 minutes, depending on how full the pot was. Unlock and listen for steam. Open after all steam has escaped.

Remember that pressure cooking is an inexact science. Cooking times are generally a guidelines but you may have to return food to pressure for a few minutes if it doesn’t look or taste done. You’ll learn your way around your own recipes after a trial or two.