Pressure cooker

A pressure cooker is a pot with a lid that locks and seals. As the liquid inside heats, the steam cannot escape, so pressure builds and water boils at a higher temperature. At full pressure, about 15 psi, water boils near 121°C (250°F) instead of 100°C (212°F). That speeds up slow foods a lot. Dried beans, tough cuts of meat and stock cook in a third of the usual time or less. There are stovetop models and electric multicookers.

How to do it

1. Add at least the minimum liquid the manual gives. Without it, the pot cannot build steam and may scorch.
2. Fill it no more than two-thirds full, or half full for beans, grains and foods that foam.
3. Lock the lid and bring it up to pressure. On the stove, lower the heat once it reaches pressure.
4. Start timing when the pot is at pressure.
5. Release the pressure as the recipe says. Natural release means letting it drop on its own, which takes 10 to 30 minutes. Quick release means opening the valve. Keep your face and hands away from the steam.
6. Open the lid only when the pressure indicator has dropped.

Why it works

Higher heat breaks down collagen in meat and softens the cell walls of beans faster. Because the pot is sealed, little liquid is lost, so you need less than for a braise in a Dutch oven.

Common mistakes

• Forcing the lid open while there is still pressure.
• Using quick release for beans, grains or soups. Foam can spray out of the valve. Use natural release for those.
• Using thick sauces as the only liquid. They scorch on the base and some cookers stop. Add thick sauces after cooking.
• Skipping checks of the seal and valve. A worn ring will not seal.
• Using it for canning. Home canning of low-acid foods needs a tested canner and a tested method. See pressure canning.

In recipes

"Cook at high pressure for 30 minutes, then natural release" tells you the time at pressure and how to let it down. Times in electric and stovetop recipes are close but not the same.