Chapter 14

Ten Problems and How to Handle Them

In This Chapter

arrow Keeping your cool when things go wrong

arrow Knowing how to fix common problems

Because pressure cookers are easy to use as appliances go and have relatively few moving parts, they hardly ever break or malfunction. Nevertheless, things can go wrong, whether due to user or operational error. So I’ve compiled a list of ten problems that can occur, along with reasons and advice on how to keep those problems from happening again.

If you experience a problem that I don’t touch upon, please consult the printed materials provided by the manufacturer of your pressure cooker. If you still can’t find the solution to the problem, contact the company’s customer service department.

The Cover Won’t Close

Problem: You can’t close the cover.

Reasons:

1. The cover isn’t sitting squarely on top of the pressure cooker.

2. The rubber gasket isn’t positioned properly under the cover.

Solutions:

1. The locking mechanism on most pressure cookers is similar to that of a jar. If positioned at an angle, it won’t close. Make sure the cover is sitting squarely on top of the pressure cooker before trying to close it.

2. Before trying to close the pressure cooker, make sure that the gasket is positioned properly and is laying flat.

When the cover is closed, you’ll hear a click after it locks in place.

warning_bomb.eps Never force the cover closed, or you may never be able to open it again.

The Cooker’s Pressure Won’t Rise

Problem: The pressure indicator doesn’t rise, or the jiggler valve doesn’t turn with vim and vigor.

Reasons:

1. The burner isn’t hot enough (for stovetop cookers only).

2. The recipe doesn’t call for enough liquid to create steam.

3. The rubber gasket isn’t positioned properly under the cover.

4. The pressure regulator valve is dirty or obstructed.

5. The pressure cooker was damaged, and the safety valve has activated or is blocked, inhibiting pressure from building up.

Solutions:

1. Raise the burner heat to high (make this a habit!) when bringing your stovetop pressure cooker up to pressure.

2. Always use at least 1 cup of cooking liquid; some manufacturers suggest using at least 2 cups. Check your owner’s manual to determine the correct amount of liquid needed for your particular pressure cooker.

3. Make sure the rubber gasket is positioned properly under the cover.

4. Clean the pressure regulator valve according to the manufacturer’s instructions in the owner’s manual.

5. The safety valves kick in if the pressure cooker is damaged. Contact the manufacturer for after-sales service and repairs.

Your Cooker Is Leaking Steam

Problem: Condensation or steam leaks from under the cover of the pressure cooker.

Reasons:

1. The cover isn’t properly closed.

2. The gasket isn’t properly positioned or is damaged.

3. The pressure cooker is overfilled.

Solutions:

1. Release any pressure using a quick-release method (I walk you through these in Chapter 4). Open and reclose the cover as discussed in the earlier “The Cover Won’t Close” section.

pluggedin.eps For electric pressure cookers, press Stop and then release the pressure.

2. Release any pressure using a quick-release method. Open the pressure cooker. Remove the gasket and check it for tears or cracks. If the gasket is damaged, replace it. If it’s okay, check the owner’s manual to see whether the gasket has to be positioned in a specific fashion or location (some gaskets have small cutouts or openings that must be lined up in order for the pressure cooker to work properly).

3. Never fill the pressure cooker more than half full with liquid, or more than two-thirds full with food. If above the limit, remove the excess amount and continue cooking under pressure.

remember.eps Small drops of condensation are normal on the lids of some pressure cookers.

The Safety Valves Went Off

Problem: The safety valves activate.

Reasons:

1. The stovetop pressure cooker reached the level of pressure chosen, and the burner heat wasn’t lowered.

2. The vent pipe or pressure-regulator valve has food buildup in it.

Solutions:

1. Never exceed the amount of pressure chosen; lower the burner heat once the desired level of pressure is reached.

pluggedin.eps Because the electric pressure cooker automatically adjusts and maintains the cooking temperature needed for the amount of pressure chosen, the user need not worry about this.

2. If using a jiggler-valve or developed-weight-model pressure cooker, remove the weight and look through the vent pipe for a possible clog (or check the manufacturer’s instructions). When using an electric pressure cooker or a stovetop pressure cooker with a spring-valve pressure regulator, follow the manufacturer’s instructions and remove the valve to check whether there’s an obstruction under the valve. Regardless of model, use a toothpick to remove any foreign particles; then flush the opening with clean water.

The Pressure Indicator Doesn’t Rise

Problem: The pressure indicator (on certain stovetop models only) doesn’t rise as pressure builds.

Reason: The pressure indicator is dirty and therefore stuck.

Solution: Remove the pressure cooker from the stove. Release any pressure using a quick-release method (see Chapter 4 for the scoop on quick-release methods). Remove the cover. Refer to your owner’s manual for instructions on how to clean the pressure indicator. Replace the cover. Place the pressure cooker on the stove and resume cooking.

The Cover Won’t Open

Problem: You can’t open or remove the cover.

Reasons:

1. There is still some pressure in the pressure cooker.

2. A vacuum has formed.

3. The cover wasn’t positioned properly when closed.

Solutions:

1. Always release all the pressure before attempting to open the lid.

2. If the lid still won’t open after releasing all the pressure, a vacuum may have formed. Bring the contents of the pot up to pressure again over high heat (or use the high pressure setting if you’re using an electric pressure cooker) and then try releasing the pressure.

3. Never force the cover into the locked position. If you still can’t get the cover off, contact the manufacturer.

Your Food Is Underwhelming

Problem: The food is undercooked.

Reasons:

1. The pressure cooker didn’t reach or maintain pressure and thus didn’t operate properly.

2. The food wasn’t cooked long enough.

Solutions:

1. When using a stovetop pressure cooker, always bring the unit up to pressure, over high heat. The pressure-indicator valve or the weighted valve must be in the upright position or the jiggler valve must be turning with vim and vigor before you lower the burner to a simmer. After lowering the heat, make sure the pressure cooker maintains pressure. If it doesn’t, raise the burner heat a bit until it does.

2. For stovetop cookers, reposition the cover, cook on high pressure for an additional 1 to 3 minutes (the harder or tougher the food is, the longer it needs to cook), release the pressure, and check the food.

pluggedin.eps For electric cookers, take the same steps but use the high pressure setting to create high pressure.

Your Food Is Overcooked

Problem: The food is overcooked.

Reason: The food was cooked too long under pressure.

Solution: Make a note and reduce the cooking time when preparing the food next time.

tip.eps For cooking time accuracy when using a stovetop pressure cooker, always use a kitchen timer. Set the timer for the cooking time needed when the pressure cooker reaches pressure. If using an electric pressure cooker, set the timer for less time. It’s always better to undercook than overcook.

Your Food and Pot Are a Charred Mess

Problem: Food burns or sticks to the bottom of the pot.

Reasons:

1. There wasn’t enough cooking liquid.

2. The burner heat was too high, causing food to stick to the bottom of the pot or the liquid to evaporate (for stovetop models only).

Solutions:

1. Check the recipe for the correct amount of cooking liquid.

2. When using a stovetop pressure cooker, be sure to reduce the burner heat to low when pressure is reached. On an electric cooktop, use two burners — one on high heat for reaching pressure and the other on low for maintaining it. Move the pressure cooker from the high burner to the low one after the cooker reaches high pressure.

tip.eps If you burn food on the bottom of the stovetop pressure-cooker pot, remove as much of the food as possible without scraping the bottom and try cleaning with a nonabrasive cleaner such as Bon Ami. If using an electric pressure cooker, also remove as much of the burnt-on food as you can using a plastic or wooden kitchen utensil, so as not to damage the nonstick finish. Add hot water and allow food to soak to soften before removing any remaining residue with a nonabrasive cleaning pad and liquid dishwashing detergent.

Your Stovetop Pressure Cooker Is Less Than Shiny

Problem: The metal finish on your stovetop cooker is dull.

Reasons:

1. Certain high-acidity foods, such as tomatoes, interact with an aluminum pot and discolor the metal finish.

2. Hard water and foods such as dried beans can leave a cloudy cover on the bottom of the pressure cooker.

3. Heat that’s too high in a dry pot or one with little food and liquid can cause scorching when browning.

4. The outside of the pot was cleaned with abrasive cleaners or scouring pads.

Solutions:

1. This condition is normal. To minimize the effect, remove high-acidic foods from the pressure cooker immediately after cooking.

2. Soak the inside bottom of the pressure-cooker pot with a solution made of two parts water and one part white vinegar. Let sit for 10 minutes before pouring the solution out and rinsing the pot.

3. When browning foods, always make sure there is liquid or oil in the pressure-cooker pot as it heats up over medium-high. If there are scorch or burn marks in the pressure-cooker pot, try removing them with a nonabrasive cleaning powder such as Bon Ami.

4. To keep the exterior finish of the pressure cooker shiny, I’ve learned over the years to never use common abrasive cleaners or scouring pads. Attempt to remove stains or burn marks with a nonabrasive cleaning powder such as Bon Ami.