The pressure cooker is a new and improved tool in the kitchen. With a pressure cooker, cooking times are often reduced by more than half. This means that in the same amount of time it takes to cook a chicken in the oven for about an hour, you can cook a chicken in a pressure cooker in about 10 minutes.
Using a pressure cooker can save you time and money while providing you with nutritious meals. (As long as you don’t use it to cook a gun.)
Pressure cookers are basically airtight pots with lids that seal tightly. When the pot is heated, the pressure inside rises and builds up until the lid blows off, usually with a loud bang.
The pressure inside the pot is higher than the pressure in the kitchen, so no steam escapes and the boiling point of water is higher, so things cook faster. Pressure cookers are great for making beans and grains that take hours to cook in a regular pot, like quinoa or steel-cut oats, in a fraction of the time.
Cooking with a pressure cooker
Pressure cooking has been around for more than 150 years and it’s still going strong today. It is typically faster than conventional methods of cooking because the enclosed environment allows the food to cook in less time since air isn’t able to escape out from beneath the lid like with other types of pots or pans.
Its quickness can be attributed both to an increased boiling point as well as its ability to trap steam that would otherwise be lost when using traditional cookware, such as saucepans on stovetops or ovens.
The increase in temperature also means that flavors are sealed inside so you don’t have soggy food sitting at the bottom while waiting.
Types of Pressure Cookers
There are three types of pressure cookers:
- Stove top or stovetop version. Generally, it is made from aluminum and has two lids that fit snugly on the pot. It typically includes a safety valve for releasing excess steam during cooking which can be used as an indicator to show when food is done (when there’s too much steam in the pot)
- Electric versions come with one lid and have built-in sensors that indicate if there isn’t enough water inside – not only does this keep people safe, but also guarantees even cooking times because everything will be cooked at once instead of sequentially like in regular pots. They offer easy cleanup since they don’t need to be soaked before washing unlike other kitchenware
- One of the newest types called Instant Pot is a hybrid that combines the electric and stove top version. It offers quick cooking times, easy cleanup, multiple safety features to protect users from burns – this may be one of the most popular pressure cookers today.
How to use a pressure cooker to cook steak
Cooking steak in a pressure cooker is as easy as cooking it on the stovetop. But there are some additional steps you need to take, such as pre-heating your pan and pouring out any extra fat that may have accumulated inside of the pot during use.
You will also want to make sure not to overfill your pan with meat, or else this could lead to an overflow while under pressure. I recommend adding about two inches worth of liquid at a time before putting meat into the pot.
Once everything has come up to full temperature (watch for boiling), lock down the lid using one hand so that no steam escapes through where you’ll be opening later on when releasing pressure from within – then turn off heat and allow time to release on its own.
Keep in mind that the time it takes for food to cook will vary depending on the type of meat you’ve chosen, and how much liquid is inside your cooking pot.
How to use a pressure cooker to cook chicken
Step One: Fill your pressure cooker with three cups of water and the appropriate amount for the size of bird. For example, if you are cooking a four-pound chicken, then fill the pot halfway up to cover it. Put on high heat and bring to a rapid boil in order to sanitize everything that will come into contact with food later.
Step Two: Add your food to the pot. Put in vegetables, meat, and potatoes first before adding the rice or pasta on top of them so that they do not stick together. Fill up your pressure cooker until it is no more than three-quarters full with water so that there is room for you to put a sealing plate onto the lid without spilling out over the sides when cooking under high heat.
Lid tightly closed and bring contents back to rapid boil before switching off stove completely but leaving valve open attached to burner at this point.
Cooking time will vary depending on what ingredients are being used as well as how many cups of dry goods such as rice or macaroni noodles have been added, but it can take anywhere from 15 minutes to an hour.
How to use a pressure cooker to cook rice
- Place the pressure cooker on a pot of boiling water and add rice, salt to taste, oil or butter (optional), and any other ingredients you want.
- Add enough liquid so that it just barely reaches the bottom of your steamer basket. For brown rice: use two parts water for one part long grain brown rice plus extra broth if needed; for white rice: use four parts water for every cup of dry medium or short grain white jasmine or basmati rice +extra broth as needed
- Bring the contents from inside the pressure cooker up to high heat before turning down to low once steam begins releasing at an audible level through the vent pipe in order to maintain a steady but gentle boil inside over about 40-50 minutes.
- Allow the pressure cooker to depressurize naturally for 15-30 minutes before opening it, or you can do so under cold running water
- Fluff rice with a fork and serve in bowls.
Cleaning the pressure cooker
The outside of the pressure cooker should be hand-washed with soap and a soft sponge. The inside can be washed in place but is more difficult to reach without taking out the removable pot or basket
For stubborn stains on plastics, try scrubbing it down with baking soda mixed into water or powdered dishwasher detergent
Cleaning under high heat will weaken materials over time; don’t use any abrasive sponges that may scratch surfaces. To prolong lifespan, avoid using steel wool pads which could leave metal particles behind.
If your machine has an aluminum finishing base on it (older models), this area must never come in contact with anything acidic like tomato sauce because corrosion will occur. Cleaning products containing bleach or ammonia should also be avoided.
The outside of the pressure cooker can be washed with soapy water, but avoid using any abrasive materials to scrub it down as this may scratch surfaces over time
Only dry off a clean surface by use of a kitchen towel or air-dry before storing; if you leave moisture on your cooker for too long, rust could occur.
A pressure cooker is a very versatile kitchen appliance that can be used for cooking, steaming or even pasteurizing.
As long as the following safety precautions are taken and all instructions from the manufacturer are followed closely, it is possible to use this appliance without any major problems arising in most cases.
- Always wait until the pot has cooled down before opening it-even if you have finished your meal already. This will prevent accidents such as burns or scalds due to steam escaping suddenly when there’s a sudden change in temperature between outside and inside of the pot after being closed for an extended period of time.
- It’s also important not to remove food too soon while using this type of device; otherwise, it may result in unsafe conditions where bacteria can form and grow.
- Never fill the pot with more than half its capacity. This will ensure that when the pressure is released, there won’t be a sudden change in temperature which can cause burns or scalds and food being ejected from the pot into someone’s face due to escaping steam as well as possible accidents such as bumping it against something else while carrying around.
- Clean any debris off of raw meats before adding them into the device; this includes bones.
- Let foods cook for an extended amount of time over low heat so they don’t burn but stay soft enough inside (rather than roasting).
- Consult manufacturer instructions if you have doubts about how long to leave the device under pressure.
- When removing the lid, make sure to open it from a position away from your face so as not to be sprayed with hot steam and food that may have been left over in it.
- Use caution when handling the cooker afterwards as well; even if you didn’t use any of its contents for cooking, there is still enough residual heat inside to scald or burn someone who has come into contact with it without being careful first.