Pressure cooking is a simple yet effective cooking method, perfect for time sensitive individuals who like to cook quickly and efficiently without compromising on taste. However, if you’re new to pressure cooking, we’ve created this handy guide explaining how to use a pressure cooker, the benefits of pressure cooking and useful pressure cooker timings.
A pressure cooker is a stovetop appliance that sits on top of your hob and uses steam pressure to cook. The appliance features a sealed pot, causing a lot of steam to build inside to a high pressure, which allows you to cook food faster. This time-saving kitchen gadget is perfect for those who lead busy lifestyles or who enjoy quick meals, while also locking in nutrients.
The most talked about benefit of a pressure cooker is its speed. However, there’s a plethora of advantages to cooking with a pressure cooker. Along with its time-saving and quick cooking, pressure cookers can be considered a more economical way to cook and great for preserving nutrients and vitamins.
Pressure cooking is a simple and quick cooking method, although it is essential that you read through the instructions provided by your pressure cooker’s manufacturer.
Before first use
Remove all packaging before first use and check the safety valve, sealing ring and pressure regulator. Clean each piece before using (and clean between each use).
Make note of the measuring inside the pot. The minimum amount of liquid should be approximately 250ml, whereas the total minimum filling level (both food and liquid) should be at least 1/3 full – never fill the pressure cooker more than 2/3 full, and if you’re cooking food likely to expand, swell or foam, do not fill more than half full.
Keep an eye on the red safety valve
Most pressure cookers feature a safety valve. This valve raises and becomes visible when pressure is building once the pressure cooker is closed. Once the valve is no longer visible, the pressure is no longer building, and the pressure cooker can be opened.
Add liquid and ingredients
Always follow the recipe and add the recommended amount of liquid for the ingredients you're cooking. Avoid over filling the pressure cooker with too much liquid.
Set the pressure regulator
Set the pressure regulator level measured in kPa (kilopascal, a unit of pressure).
Choose between:
90 kPa - For faster cooking of meats or stews
60 kPa - For gentler cooking of delicate ingredients like fish and vegetables
Place on the hob
Set your hob to a relatively high temperature. The pressure within the cooker will start to increase, meaning the cooker can no longer be opened. After you reach pressure, lower the burner to a simmer. While it cooks, steam will continually escape from the pressure regulator (this steam will be hot, so be careful).
Turning off the pressure cooker
Turn off the hob once cooking is complete and wait for the safety valve to no longer be visible. If you cooked at the pressure of 90 kPa, change the pressure regulator from 90 kPa to 60 kPa before turning it completely off. When cooking under pressure 60 kPa, feel free to turn the pressure cooker off without minimising through stages. Once all the steam has been released, the lid is ready to be opened and removed.
Always follow the recipe's instructions. However, we've compiled a few pressure cooking timings for a selection of ingredients to get you started.
The following timings are a guidance and the cooking times are in minutes:
Apple, chunks: 2 minutes
Asparagus, whole: 1-2 minutes
Broccoli, florets: 2-3 minutes
Carrots, sliced: 1-2 minutes
Cauliflower, florets: 2-3 minutes
Chicken, pieces: 10-12 minutes
Chicken, whole: 15-20 minutes
Peas: 1 minute
Potatoes, sliced: 5-7 minutes
Rice, brown: 15-20 minutes
Rice, white: 5-7 minutes
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