pressure cooking 101

ELECTRIC The electric models look like slow cookers (and often have that function). Once you read the directions, they are easy to set—just hit a button or two. They require no further supervision and have a timer that tracks how long it takes the cooker to get up to pressure, cook the food, and depressurize.

Ease of use

Overall, these are very easy and convenient to use.

Versatility

Most cookers have multiple settings, such as brown, pressure cook, slow cook, rice, keep warm, and more.

Price

Prices hover around $100  but can be higher or lower, depending on models.

USING AN ELECTRIC PRESSURE COOKER

All models differ in appearance, parts, and instructions (read your user’s manual before you start!), but here’s the gist of pressure cooking.

1. CHECK IT OFF Take a quick look at all the parts of your pressure cooker. Make sure the gasket is soft, flexible, and crack-free. Snap it into place as directed in the manual. Make sure the pressure valve is free of debris and in place.

2. BROWNING = FLAVOR Most models have a browning function, which is essential if you want your meats to have rich, caramelized flavor. Add oil, set the browning function, and allow the pot to heat up. Meat should be browned in batches to prevent the pot from cooling down and steaming the meat instead of browning it.

3. EVERYTHING IN! Once the meat is browned, add the remaining ingredients or as directed in your recipe. Lock the lid into place and adjust the pressure valve to the closed position. Select the setting and time. The digital display will indicate when the cooker has gotten up to pressure (this usually takes about 15 or 20 minutes) and the actual cooking time has started to count down.

4. LETTING OFF STEAM When the cooking time is done, the cooker will automatically begin to depressurize, which is called “natural release.” This takes about 15 minutes (quick release happens when you open the pressure valve and let the steam rush out—which isn’t recommended for liquid recipes, such as soup). When the pressure has dropped, the pressure indicator will sink down and you will be able to open the lid. (Until then, the lid stays locked.) After 15 minutes of depressurizing, if the lid is still locked, you can often open the pressure valve to let out any remaining steam.

5. OPEN SESAME! Now for the fun part­—seeing what’s inside! The food is still extremely hot, so steam will come out when you open the lid. Be careful—watch your arms and face so you don’t get burned.

6. CLEANING UP After cooking, clean the removable parts in hot, soapy water, including the pot liner, lid, steam catcher, gasket, and any removable parts on the lid as described in your user’s manual.

How does it work? When any food cooks, it produces steam. The pressure cooker has an airtight seal (thanks to the gasket under the lid), so steam is trapped and creates intense pressure inside the cooker (and therefore much higher heat). These intense cooking conditions cook food more quickly and more evenly than any other method. Here are the two main types of pressure cookers.

STOVE-TOP A stove-top pressure cooker looks like a large saucepan and has a lid that locks on tight for safety. It is heated up on the stove burner, then requires a bit of monitoring to make sure the heat (and therefore the steam) stays at the right pressure during the cooking process.

Ease of use

Stove-top models are slightly less expensive but will need more supervision.

Versatility

It performs browning and pressure cooking, and it can double as a regular stove-top pan.

Price

Prices range from about $35 to $100.

USING A STOVE-TOP PRESSURE COOKER

After browning the meat, adding the remaining ingredients, and locking the lid in place, set the pressure valve per the user’s manual. Bring it up to pressure over medium-high heat (you’ll know when steam comes out of the valve). Reduce the heat to maintain a steady pressure (which will keep the pressure indicator up) for the full cooking time. Remove the cooker from the stove and let the pressure come down naturally (watch for the pressure indicator to drop).