Pressure Cookers Articles

Article / Updated 05-27-2022

You can’t test foods for doneness while pressure cooking, so here’s a handy table that shows how long to cooks foods in a pressure cooker. The cooking times in the table begin when the pressure cooker reaches high pressure. Always start with the shortest cooking time; you can always continue cooking under pressure for an additional couple minutes until the desired texture is reached. Recommended Pressure Cooker Cooking Times Food Cooking Time (in Minutes) Apples, chunks 2 Artichokes, whole 8 to 10 Asparagus, whole 1 to 2 Barley, pearl 15 to 20 Beans, fresh green or wax, whole or pieces 2 to 3 Beans, lima, shelled 2 to 3 Beets, 1/4-inch slices 3 to 4 Beets, whole peeled 12 to 14 Broccoli, florets or spears 2 to 3 Brussels sprouts, whole 3 to 4 Cabbage, red or green, quartered 3 to 4 Carrots, 1/4-inch slices 1 to 2 Cauliflower, florets 2 to 3 Chicken, pieces 8 to 10 Chicken, whole 15 to 20 Corn on the cob 3 to 4 Meat (beef, pork, or lamb), roast 40 to 60 Meat (beef, pork, or lamb), 1-inch cubes 15 to 20 Peas, shelled 1 to 1-1/2 Potatoes, pieces or sliced 5 to 7 Potatoes, whole, small or new 5 to 7 Potatoes, whole, medium 10 to 12 Rice, brown 15 to 20 Rice, white 5 to 7 Spinach, fresh 2 to 3 Squash, fall, 1-inch chunks 4 to 6 Squash, summer, sliced 1 to 2 Stock 30 Sweet potatoes, 1-1/2-inch chunks 4 to 5 Turnips, sliced 2 to 3

Cheat Sheet / Updated 04-05-2022

You can cook virtually anything in a pressure cooker — from meats and main courses to rice, potatoes, and vegetables of every description, to dessert. Better yet, pressure cooking allows you to prepare foods up to 70 percent faster, on average, than conventional cooking methods do, which means you save energy in addition to your precious time.

Article / Updated 04-13-2017

The suggested cooking times in the following list begin when the pressure cooker reaches high pressure. Always bring the pressure cooker up to high pressure over high heat, then lower the heat to stabilize the pressure depending on the type of stove-top pressure cooker you’re using. Your electric pressure cooker with automatically do this for you. Always start with the shortest cooking time; you can always continue cooking under pressure for an additional couple minutes until the desired texture is reached. Food Cooking Time (in Minutes) Apples, chunks 2 Artichokes, whole 8 to 10 Asparagus, whole 1 to 2 Barley, pearl 15 to 20 Beans, fresh green or wax, whole or pieces 2 to 3 Beans, lima, shelled 2 to 3 Beets, ¼-inch slices 3 to 4 Beets, whole, peeled 12 to 14 Broccoli, florets or spears 2 to 3 Brussels sprouts, whole 3 to 4 Cabbage, red or green, quartered 3 to 4 Carrots, ¼-inch slices 1 to 2 Cauliflower, florets 2 to 3 Chicken, pieces 10 to 12 Chicken, whole 15 to 20 Corn on the cob 3 to 4 Meat (beef, pork, or lamb), roast 40 to 60 Meat (beef, pork, or lamb),1-inch cubes 15 to 20 Peas, shelled 1 to 1½ Potatoes, pieces or sliced 5 to 7 Potatoes, whole, medium 10 to 12 Potatoes, whole, small or new 5 to 7 Quinoa 7 Rice, brown 15 to 20 Rice, white 5 to 7 Spinach, fresh, 2 to 3 Squash, fall, 1-inch chunks 4 to 6 Squash, summer, sliced 1 to 2 Stock 30 Sweet potatoes, 1½-inch chunks 4 to 5 Turnips, sliced 2 to 3

Article / Updated 04-13-2017

Pressure cookers can save you time and money, helping you prepare delicious meals that retain nutritional values often lost in other cooking methods. Pressure cooking does require some adjustments, however. Follow these tips for the best pressure-cooking results: Brown meats, poultry, and even some vegetables — like chopped onions, peppers, or carrots — first and then deglaze the pot for more intense flavor. In a stove-top pressure cooker, simply add a small amount of oil, such as olive or canola oil, to the pressure cooker and heat, uncovered, over medium-high heat. Add the food in small batches and brown the food on all sides. Remove the food to a bowl and set aside. You’re now going to loosen up and remove those delicious, cooked-on juices and tiny food particles left behind by deglazing the pot with a small amount of wine, broth, or even water. Return the cooked food previously removed from the pot along with the remaining ingredients and cook under pressure. For an electric cooker, follow the same steps just described, selecting the Brown setting. Don’t overdo the liquid. Because food cooks in a closed, sealed pot when cooking under pressure, you have less evaporation and should therefore use less cooking liquid than when cooking in a conventional pot. Regardless of what you’re cooking, however, always use enough liquid. A good rule of thumb is at least 1 cup of liquid; however, check the owner’s manual or recipe booklet to see exactly what the pressure-cooker manufacturer recommends. Never fill the pot more than halfway with liquid. Don’t fill any pressure cooker with too much food. Never fill a pressure cooker more than two-thirds full with food. Also, never pack food tightly into a pressure cooker. If you don’t follow these basic rules for cooking under pressure, the pressure cooker won’t operate efficiently, affecting how the food comes out. You may also cause the safety valves to activate, especially if there’s too much food in the pot. Remember that even pieces mean evenly cooked food. Food should be cut into uniform-sized pieces so that they cook in the same amount of time. Use stop-and-go cooking for perfect results. When making a recipe that contains ingredients that cook at different times, begin by partially cooking slow-to-cook foods, such as meat, first. Then use a quick-release method to stop the pressure cooker. Next, add the faster-cooking ingredients — such as green beans or peas — to the meat. Bring the pot back up to pressure again and finish everything up together at the same time. Start off high and finish up low. When cooking in a stove-top pressure cooker, start cooking over high heat. After you reach pressure, lower the burner to a simmer. No need to worry about adjusting the heat when cooking in an electric pressure cooker. The appliance does it for you automatically. Play burner hopscotch to avoid burning when cooking in a stovetop pressure cooker. When you reach pressure over high heat, you lower the burner to a simmer. Gas burners react quickly, but most electric burners don’t. If you have an electric stove, use two burners: one on high heat to reach pressure and a second set on a low setting to maintain pressure. Switch the pressure cooker over to the burner with the low setting when you reach pressure. Set a timer. Have a kitchen timer handy so that after the pressure cooker reaches and maintains pressure, you can set it for the cooking time specified in the recipe. Note that electric pressure cookers have their own digital timers built in. Use an electric pressure cooker if you want to do pressure cooking the super-easy way. Choose the desired pressure level by pressing either the high or low pressure button on the control panel. Then, set the desired time you want to cook under pressure by pressing the high or low button for increasing or decreasing cook time. Now, press Start. The pressure cooker starts the countdown time when the level of pressure you chose is reached. It then beeps when done, telling you your food is ready. Bear in mind that high altitude means longer cooking times. You may have to increase the cooking times if you live at an elevation of 3,000 feet above sea level or higher. A good general rule is to increase the cooking time by 5 percent for every 1,000 feet you are above the first 2,000 feet above sea level. Release that pressure. When the food is done cooking under pressure, use an appropriate pressure-release method, according to the recipe you’re making. Be sure never to attempt a cold-water release with your electric pressure cooker — unless you want to shorten its lifespan or your own! Never submerge the appliance in water and always be sure to unplug it before cleaning.

Article / Updated 03-26-2016

Your pressure cooker is an ideal place to cook dried beans and legumes. Always start with the shortest pressure cooker cooking time in this table for a particular bean; you can always continue cooking beans under pressure for an additional couple minutes until the desired texture is reached. The bean cooking times in this table begin when the pressure cooker reaches high pressure. With the exception of lentils and split peas, the cooking times given are for cooking presoaked beans. Recommended Cooking Times for Dried Beans and Legumes Food Cooking Time (in Minutes) Azuki beans 9 to 13 Black beans 13 to 15 Black-eyed peas 9 to 11 Chickpeas (garbanzos) 20 to 25 Cranberry beans 15 to 20 Gandules (pigeon peas) 15 to 17 Great Northern beans 12 to 15 Kidney beans, red or white 12 to 15 Lentils, green, brown, or red 8 to 10 Navy or pea beans 10 to 12 Peas, split green or yellow 8 to 10 Pinto beans 8 to 10

Article / Updated 03-26-2016

Cacciatore means “hunter’s style” and refers to how Italian hunters used to prepare small game. Today, cacciatore dishes are usually chicken-based. Serving chicken cacciatore with white rice allows the rice to absorb the delicious sauce. Preparation time: 20 minutes Cooking time: 10 minutes under high pressure Yield: 4 servings 4-pound chicken 1 large onion 2 cloves garlic 1 small pickled cherry or jalapeño pepper (optional) 8 ounces white mushrooms 2 tablespoons olive oil 1/3 cup dry white wine 1 can (28 ounces) crushed tomatoes 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon minced parsley 2 cups cooked white rice Cut the skin and excess fat from the chicken. Discard the skin and fat. Cut the chicken into serving pieces. Chop the onion. Peel and very thinly slice the garlic. Seed and coarsely chop the pickled pepper, if you want to include it. Thinly slice the mushrooms. Heat the olive oil in a pressure cooker over medium-high heat. Brown the chicken pieces in batches, a few pieces at a time and set them aside on a large plate. Add the onion, garlic, pickled pepper (if desired), and mushrooms. Cook for 2 minutes. Return the browned chicken to the pressure cooker. Add the wine, tomatoes, salt, and black pepper. Cook for 2 minutes. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 10 minutes. Remove from the heat. Release the pressure with a quick-release method and then unlock and remove the cover. Transfer to a serving dish and garnish with the parsley. Serve with the white rice. Per serving: Calories 470 (From fat 174); Fat 19g (Saturated 4g); Cholesterol 93mg; Sodium 1,280mg; Carbohydrate 38g (Dietary fiber 3g); Protein 34g.

Article / Updated 03-26-2016

With this pressure cooker adaptation of minestrone soup, you’ll never have to resort to canned soups again! This version of minestrone soup cooks in only 10 minutes. Preparation time: 20 minutes Cooking time: 10 minutes under high pressure Yield: 6 to 8 servings 1 medium onion 3 cloves garlic 3 to 4 medium carrots 1 bunch celery celery 1 large zucchini 1 large potato 3 tablespoons olive oil 1 tablespoon dried Italian seasoning 1 can (14 1/2 ounces) basil-, oregano-, and garlic-flavored diced tomatoes 1 cup string beans 1 head cabbage 1 tablespoon salt 1/2 teaspoon pepper 8 cups water 1 can (19 ounces) red kidney beans 1 1/2 cups ditalini (small, tube-shaped pasta), cooked al dente 1/2 cup freshly grated Parmesan or pecorino Romano cheese Salt and pepper to taste Chop the onion. Peel and mince the garlic cloves. Dice the carrots, celery, and zucchini. Peel and dice the potatoes. Cut the string beans into bite-sized pieces. Shred the cabbage. Heat the olive oil in the pressure cooker over medium-high heat. Add the onion, garlic, and Italian seasoning. Cook until the onion is soft. Add 1 cup each carrots, celery, zucchini, and potatoes, and the tomatoes. Cook for 5 minutes. Add the string beans, 2 cups cabbage, salt, black pepper, and water and stir well. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure and cook for 10 minutes. Remove from the heat. Release the pressure with a quick-release method. Open and remove the cover. Drain the kidney beans and rinse them under cold water. Add the kidney beans, ditalini, and Parmesan cheese to the soup. Season with salt and pepper. Per serving: Calories 255 (From fat 69); Fat 8g (Saturated 2g); Cholesterol 5mg; Sodium 1,359mg; Carbohydrate 38g (Dietary fiber 6g); Protein 11g.

Article / Updated 03-26-2016

Key limes are native to the Florida Keys (hence the name). Although it’s called Key lime cheesecake, you can make this cheesecake with regular green limes, with equally delicious results! Preparation time: 15 minutes Cooking time: 20 minutes under high pressure Yield: 6 servings Approx. 16 squares graham crackers 2 tablespoons butter 1/2 cup plus 2 tablespoons sugar 2 packages (8 ounces each) cream cheese, softened 2 eggs 2 Key or Persian limes 2 1/2 cups water Lightly butter a 7-inch springform pan. Cover the outside bottom and sides with a single sheet of aluminum foil. Place the graham crackers in a plastic bag and crush them into crumbs. Melt the butter in a small saucepan on the stove. You can also melt the butter in a bowl in the microwave, if you prefer. Add 3/4 cup graham cracker crumbs and 2 tablespoons sugar to the melted butter and combine. Press the mixture into the bottom and 1 inch up the sides of the springform pan. Zest the limes, then juice them. In a large mixing bowl, mix the cream cheese and the remaining 1/2 cup sugar with an electric mixer on medium speed until fluffy. Add the eggs, one at a time, mixing on low speed. Add 3 tablespoons lime juice and 2 teaspoons lime zest and mix until well blended. Pour over the crust. Cover tightly with aluminum foil. Place a metal trivet or rack in the pressure cooker. Pour in the water. Fold a 24-inch length of foil in half lengthwise. Center the pan on the foil sling and carefully lower it into the pressure cooker, folding the ends of the sling down on top of the pan. Cover the pressure cooker and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 20 minutes. Remove from the heat and let sit undisturbed for 10 minutes. Release any remaining pressure with a quick-release method. Unlock and remove the cover. Remove the cheesecake from the pressure cooker by pulling up on the ends of the aluminum foil sling. Remove and discard all foil. Cool to room temperature before refrigerating overnight. Before serving, carefully remove the sides of the springform pan. Per serving: Calories 469 (From fat 301); Fat 33g (Saturated 20g); Cholesterol 164mg; Sodium 336mg; Carbohydrate 35g (Dietary fiber 1g); Protein 9g.

Article / Updated 03-26-2016

Ratatouille is a hearty vegetable stew from the Provence region of France, and you'll find many variations. This recipe for ratatouille uses a pressure cooker to cook up the brightly colored and flavorful vegetables. Serve it as a main course with salad, cheese, and crusty bread, or serve it as a side dish with grilled meats or fish. Preparation time: 20 minutes Cooking time: 4 minutes under high pressure Yield: 4 to 6 servings 1 medium onion 2 cloves garlic 1 green bell pepper 1 red bell pepper 1 small zucchini 1 large eggplant 3 tablespoons olive oil 1 can (14 1/2 ounces) diced tomatoes 1/4 cup water 1/2 teaspoon dried thyme 1 1/2 teaspoons salt 1/4 teaspoon black pepper 2 tablespoons shredded basil 2 tablespoons minced flat-leaf Italian parsley Salt and pepper to taste 2 tablespoons red wine vinegar Chop the onion. Peel and thinly slice the garlic cloves. Core, seed, and dice the bell peppers. Trim the zucchini, cut it into quarters lengthwise, and dice it. Peel the eggplant and cut it into 1/2-inch cubes. Heat the olive oil in a pressure cooker over medium-high heat. Add the onion, garlic, and bell peppers. Cook until the onion is soft. Add the zucchini, tomatoes, water, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper. Cook for 2 minutes. Add the eggplant. Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 4 minutes. Remove from the heat. Release the pressure with a quick-release method. Unlock and remove the cover. Add the basil and parsley. Season with salt and black pepper. Stir in the vinegar. Serve hot or at room temperature. Per serving: Calories 121 (From fat 64); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 771mg; Carbohydrate 15g (Dietary fiber 5g); Protein 2g.

Article / Updated 03-26-2016

When making stew in a pressure cooker, you cook in stages. You can’t add all the stew ingredients to the pressure cooker at the same time. Start by adding the longest-cooking ingredients and finish up with the shortest. To be fork-tender, stew meat needs to cook at least 20 minutes under pressure. The substantial vegetables, such as green beans and potatoes, need less than 10 minutes; softer veggies, like mushrooms, need only 60 seconds. Brown the meat you want to stew in the pressure cooker. Use whatever oil you prefer. When the meat is brown, add liquid and bring it to a boil. You can add wine or stock, depending on your recipe. Cook the meat under pressure for 15 minutes. Then, release the pressure by using a quick-release method. Add all the substantial veggies and cook them with the meat for eight minutes. While the vegetables cook with the meat, all the juices and liquid you added make a gravy. Once again, when it’s done, release the pressure by using a quick-release method. Add the soft vegetables and cook them for one minute under pressure. All together, the meat cooked for 15 minutes, plus 8 minutes, plus another 1 minute, for a total of 24 minutes under pressure. The meat is fork-tender, having been cooked to perfection for the right amount of time; the faster cooking vegetables also cooked for the right amount of time, so they retained their shape and flavor. And because all the ingredients were cooked together, the stew gravy is amazingly flavorful.