Using a Pressure Cooker, Step-by-Step
Pressure cookers are available in electric and stovetop models. Although the recipes in this book, and the following basic procedure, were developed using our Best Buy stovetop model (Click here for complete testing results), they will work in both electric and stovetop models. However, we found we had to make some recipe adjustments for the electric models to get good results (Click here for an overview; specific adjustments are also noted in the Troubleshooting section of each recipe).
1. BROWN MEAT, THEN AROMATICS: For some of our recipes, we found that browning meat, and sometimes aromatics like onion, garlic, or tomato paste, is important for adding depth. Browning creates flavorful browned bits, also known as fond, on the bottom of the pot. This fond can then be incorporated into the braising liquid (which we often reduce after the pressurized cooking time to make a sauce). Meat is browned in a little oil right in the pot. Since the pressure cooker is so good at maximizing flavor, we have found that browning half of the meat is usually sufficient, rather than browning all of it as we do in conventional recipes. Once the meat is brown, set it aside and brown any aromatics.
2. ADD LIQUID: Once the aromatics are softened, add the liquid to the pot. Liquid is a key player when using a pressure cooker since it, along with any juices that the food might release, will become the steam that creates pressure and cooks the food. It is also key for preventing scorching. Liquid is often in the form of water or broth, but even the liquid from canned tomatoes can be sufficient. When using electric pressure cookers, it’s particularly important to use sufficient liquid or else the cooker may not work properly.
3. LOCK THE LID IN PLACE: Follow the manufacturer’s instructions to lock the lid of your pressure cooker securely in place on the pot. Different pots have different systems for letting you know the lid is correctly positioned, but generally, you line up a marker on the pot with a marker on the lid, then twist the lid until the two parts of the handle are lined up. Some have an indicator that signifies the lid is properly closed; others have a lock button.
4. BRING THE PRESSURE COOKER TO LOW/HIGH PRESSURE: Once the lid is in place, heat the pot over medium-high heat until the pressure indicator signifies that you have reached the desired pressure level. On some pressure cookers, you have a knob that allows you to select high or low pressure and you simply wait for the pressure indicator to signify your chosen pressure level has been reached. On other pots, the pressure indicator will have markings for low and high pressure that you have to watch for.
5. REDUCE HEAT, MAINTAIN PRESSURE, AND COOK FOR TIME SPECIFIED: When the pot reaches the desired pressure level, reduce the stovetop heat level and start timing for the cooking time prescribed in the recipe. Keep the heat level just high enough to maintain the pressure. For most stoves, reducing the heat level to medium-low is sufficient. Typically you will see a steady, thin wisp of steam escaping from your pressure cooker throughout cooking, like you see here. After making a few recipes in your pressure cooker, you’ll learn how your stove and pressure cooker work together. If you have an older electric stove that reacts very slowly when adjusting the burner, consider heating up a second burner on low while the pot pressurizes. Then, you can simply move the pressurized pot over to the cooler burner.
Keep in mind that running the heat too high not only runs the risk of scorching the pot and burning the food, but it also creates excess pressure within the pot, which then triggers the pot to release pressure through valves and vents. In the worst cases it will tear the gasket (the good news is that with so many safety mechanisms, it won’t explode!). But on the flip side, don’t turn it down too low or the pressure indicator will drop and the cooking time will be inaccurate.
6. RELEASE THE PRESSURE: Depending on the recipe, you will either let the pressure in the pot release naturally (this takes about 15 minutes), or manually release it quickly.
A. QUICK PRESSURE RELEASE: Today’s pressure cookers have a release valve or button that you can use to quickly, easily, and safely release the pressure in the pot (refer to your pressure cooker’s user manual to learn how to quick release pressure from your particular model). Just make sure to point the steam vent away from you and anyone else standing nearby before quick releasing the pressure. Some manuals will suggest moving your pot to the sink and running cold water on the lid, but we don’t recommend this method, not only because lifting a pot full of food can be awkward and difficult, but if water inadvertently blocks the vents, a vacuum can be created inside the pot and damage your pressure cooker.
B. NATURAL PRESSURE RELEASE: Simply slide the pressurized pot off the heat onto a cold burner; don’t do anything to the lid. Let the pot sit for 15 minutes. During this time the pressure will drop naturally. Because food continues to cook as the pressure drops, and because how quickly the pressure releases varies from pot to pot, after 15 minutes we quick release any remaining pressure (at this point, depending on the amount of food in the pot, there may or may not be pressure left in the pot). This keeps the recipe results uniform, no matter the pressure cooker.
7. REMOVE THE LID: Even though the pressure has been released, there will still be some steam in the pressure cooker, and it will rush out when the lid is removed. Carefully unlock and twist the lid to the open position, then lift it up at an angle so that the steam escapes away from you. In many cases, at this point the food is ready to serve. However, in some recipes we continue to cook with the lid off. Sometimes we reduce the braising liquid to create a sauce. In other recipes, we intentionally undercook the food under pressure so that we can finish cooking it to perfect doneness under a watchful eye.