Tips for Pressure Cooker Success
GET TO KNOW YOUR PRESSURE COOKER: Read the user’s manual before using your pressure cooker, as it will have instructions specific to your cooker that we don’t cover.
BE FAMILIAR WITH YOUR STOVE WHEN USING A STOVETOP PRESSURE COOKER: While we call for medium-low heat once pressure is reached, your burner may need to be set higher or lower to maintain pressure. Electric burners cool down more slowly than gas, so consider moving to a different burner once pressure is reached.
ADD EXACTLY THE AMOUNT OF LIQUID THE RECIPE INDICATES: A pressure cooker depends on some liquid inside the pot to cook the food. Frequently it’s a combination of liquid added directly to the pot and juices released by the food itself. Remember there’s no evaporation, so you don’t need much. Most manuals recommend a set minimum amount of liquid, but we found during our testing the amount you have to add actually varies depending on the food in the pot and the exact cooking time.
KEEP TRACK OF TIME AS SOON AS THE REQUIRED PRESSURE LEVEL IS REACHED: Since food is being cooked at 250 degrees, a minute can make a huge difference when cooking under pressure. Always follow the recipe’s cooking times exactly. Time begins when the pot is up to pressure; time stops when you begin the quick or natural release.
USE ONLY THE RELEASE TYPE INDICATED IN THE RECIPE: If we specify quick release, don’t change it to natural release, and vice versa. The release type factors into the cooking time, and the final result will be altered (for the worse) if you change the release.
YOUR PRESSURE COOKER IS NOT FOR EVERYTHING: You may have fallen in love with your pressure cooker, but quick-cooking foods like asparagus and fish fillets are fine (and plenty efficient) when prepared using conventional cooking methods.
ADJUST RECIPES FOR AN ELECTRIC PRESSURE COOKER: We tested each recipe in both a stovetop and an electric pot and found electrics always required a few adjustments.
1. To reduce sauces, use the browning setting, not the simmer setting.
2. For recipes with a cooking time of 10 minutes or less, use your own timer rather than the built-in timer, and start time as soon as the pot comes up to pressure.
3. Never let the cooker switch to the keep-warm setting. For recipes that call for a quick release, release the pressure immediately after the pressurized cooking time; for recipes that require a natural release, turn the cooker off immediately after the pressurized cooking time and let the pressure release naturally for 15 minutes.
4. You may need to add about 1 cup more liquid before cooking under pressure, then simmer to thicken sauces to proper consistency before serving.
SAFETY AND CLEANING
• Before you begin, make sure the rubber gasket in the lid is in place and in good shape (soft and springy, not dry or cracked). They wear out over time, so if your gasket seems brittle like an old rubber band, it’s time to replace it.
• Use only a gasket made to fit your exact brand and size cooker; they are not standardized. You can order replacement gaskets (and other parts) directly from the manufacturer.
• After each use, remove and clean the gasket and rub it with vegetable oil to keep it in good shape.
• Clean the vents and inspect valves before and after every use. Make sure the valves aren’t clogged, especially after cooking foaming, starchy foods such as rice and beans. If the valves seem sticky or hard to move, dismantle the valve assembly and clean all the pieces, following your manual’s instructions. If this doesn’t solve the problem, the entire valve unit should be replaced. Also be sure to check the nut that secures the valve assembly to the inside of the lid and tighten it if needed.
• Don’t overfill your cooker—keep food levels at or below the maximum (two-thirds full for most recipes except for foaming and expanding foods, in which case the pot should be only half full).
• When quick-releasing pressure, learn the direction in which your cooker vents the hot steam and keep this pointed away from yourself and others.