A Beginner's Guide to Pressure Cooking Techniques

Pressure cooking has long been a kitchen secret for whipping up hearty meals in a fraction of the time it takes with conventional methods. If you’re new to this culinary art, welcome! 

This beginner's guide will walk you through the essentials of pressure cooking, ensuring you make the most of this versatile kitchen gadget.

What is Pressure Cooking?

Pressure cooking involves cooking food in a sealed pot at high pressure, which raises the boiling point of water and reduces cooking time significantly. The result is tender, flavourful dishes that retain more nutrients compared to traditional cooking methods.

Choosing Your Pressure Cooker

Before diving into pressure cooking, it's crucial to select the right cooker for you and your needs. There are two main types: stovetop and electric.

Stovetop Pressure Cookers: These are durable and reach higher pressures, cooking food faster. They are ideal for those who already have a bit of experience in the kitchen.

Electric Pressure Cookers: Perfect for beginners, these come with pre-set programmes and safety features, making them user-friendly and versatile.

Essential Pressure Cooking Tips

Read the Manual: Each pressure cooker has unique features and safety mechanisms. Familiarise yourself with these to avoid mishaps.

Check the Seals: Ensure the rubber gasket and other seals are in good condition. Damaged seals can prevent the cooker from reaching the proper pressure.

Don't Overfill: Never fill the cooker more than two-thirds full. For foods that expand, like rice or beans, fill only halfway.

Use Enough Liquid: Pressure cookers require steam to build pressure, so always add at least 250 ml of liquid unless your recipe specifies otherwise.

Adjust for Altitude: If you're cooking at higher altitudes, you'll need to increase the cooking time slightly due to the lower atmospheric pressure. (That's a good tip for people living a higher altitudes and something I learned when researching for this blogpost.)

Basic Techniques

Sautéing and Browning

Most modern pressure cookers come with a sauté function. Use this to brown meats and sauté vegetables before pressure cooking. This step adds depth to the flavour of your dishes.

Layering Ingredients

When cooking multiple ingredients, consider the cooking time for each. Place ingredients that take longer to cook at the bottom and quicker-cooking ingredients on top.

Natural vs. Quick Release

Natural Release: Turn off the cooker and let the pressure drop naturally. This method is ideal for dishes like soups and stews, where you want to retain moisture.

Quick Release: Use the valve to release the pressure rapidly. This method is useful for delicate vegetables and foods that you don’t want to overcook.

Simple Recipes to Get Started

Basic Vegetable Soup

Ingredients:

1 tbsp olive oil

1 onion, chopped

2 carrots, sliced

2 celery stalks, sliced

3 potatoes, diced

1.5 litres vegetable stock

Salt and pepper to taste

Fresh herbs for garnish

Method:

Sauté the onion in olive oil until translucent.

Add the carrots, celery, and potatoes, and sauté for a few minutes.

Pour in the vegetable stock.

Seal the lid and cook on high pressure for 5 minutes.

Use natural release, then season with salt, pepper, and fresh herbs.

Classic Beef Stew

Ingredients:

2 tbsp olive oil

500g stewing beef, cubed

1 onion, chopped

2 garlic cloves, minced

3 carrots, sliced

3 potatoes, diced

500 ml beef stock

1 tbsp tomato paste

Salt and pepper to taste

Fresh thyme for garnish

Method:

Brown the beef in olive oil using the sauté function.

Add the onion and garlic, cooking until fragrant.

Add the carrots, potatoes, beef stock, and tomato paste.

Seal the lid and cook on high pressure for 30 minutes.

Use natural release, then season with salt, pepper, and fresh thyme.

Troubleshooting Common Issues

Undercooked Food: Ensure you've allowed enough time for the pressure to build. Check the seals and liquid levels.

Burn Warning: This can occur if there isn't enough liquid or if food is stuck to the bottom. Ensure proper deglazing after sautéing.

Lid Won't Open: Never force the lid open. Ensure the pressure is fully released before attempting to open it.

Conclusion

Pressure cooking is a fantastic way to prepare delicious, nutritious meals quickly. By following these basic techniques and tips, you'll be well on your way to becoming a pressure cooking pro. Happy cooking!