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Pressure Cookers: Expert Guides and Resources
Articles & Books From Pressure Cookers
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.
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
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.
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.
Article / Updated 03-26-2016
Pressure cooking is just what the name says — cooking foods under pressure. You cook foods at a lower temperature, but under much higher pressure than in conventional cooking. The following table translates the pressure setting on your pressure cooker to temperatures and pressure levels: Pressure Setting Cook
Article / Updated 03-26-2016
Because many cuts of meat generally take so long to cook using conventional cooking methods, you’ll be surprised and pleased how quickly they cook up in the pressure cooker. Follow these tips, and your pressure-cooked meats and poultry will turn out tasty every time: Always pat meat and poultry dry before seasoning with salt and freshly ground black pepper.
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.
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.
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.
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.
