Content

• To step
• Part 1 of 4: How does a pressure cooker work?
• Part 2 of 4: Cooking in the pressure cooker
• Part 3 of 4: Using the pressure cooker
• Part 4 of 4: Emptying the pressure cooker
• Warnings

A pressure cooker or pressure cooker is indispensable in the kitchen if you want to quickly put a healthy meal on the table. Cooking in a pressure cooker is really fast and the great thing is that virtually no vitamins and minerals are lost, while that is often the case with other preparation methods. It may take a while to get used to using a pressure cooker, so before you get started, make sure you know how to use such a pan safely. In this article we explain how high pressure cooking works and what you should and should not do to prevent accidents with your pressure cooker.

To step

Part 1 of 4: How does a pressure cooker work?

1. First of all, it is important that you know what a pressure cooker does exactly. When the pressure cooker is on the stove, the heat produces steam, which increases the boiling point, which makes the food cook faster. Traditional high-pressure pans have a loose weight or a vent tube with an adjustable pressure regulator on the lid, while more modern pressure cookers have a more closed system with spring valves.
2. Before use, make sure there are no dents or cracks in your pressure cooker. Also check that the pressure cooker is completely clean and that no food remains have been left in it. A cracked pressure cooker can be dangerous because the crack can release hot steam that can burn you.
3. Fill the pressure cooker. Before you cook anything in the pressure cooker, always make sure that there is a minimal amount of moisture in the pan. Most recipes indicate that they use water for this. The pan should never be more than ⅔ filled with moisture as there must be enough space left for steam to form.
   • Pressure cookers with loose weight lids: A pressure cooker with a loose weight lid should always contain at least 250 ml of water. In principle, this amount is sufficient for a cooking time of 20 minutes.
   • Pressure cookers with a valve: The minimum amount of moisture for cooking in a pressure cooker with a valve is 125 ml.
4. The function of the grid and the holder of the pressure cooker. A pressure cooker comes with a grid or steam basket. With the help of this grid you can cook vegetables, fish, shellfish or fruit in the pressure cooker. The grid will be placed on a holder. Place the container on the bottom of the pan and place the grid on top of it.

Part 2 of 4: Cooking in the pressure cooker

1. First, prepare the products that you want to cook in the pressure cooker. You should have a manual with your pressure cooker explaining the preparation method of different foods.
   • Meat and chicken: Before you put the meat in the pressure cooker you can season it, and for the best result it is best to sear it first. To do this, heat a small amount of oil, such as rapeseed oil, in the pressure cooker over medium heat, without a lid. Then put the meat in the pan and brown it nicely. You can also sear the meat in a regular pan and then let it cook further in the pressure cooker.
   • Fish: Wash the fish and place it on the grid on top of the container. Add at least 175 ml of liquid. Before preparing fish in the pressure cooker, always lubricate the grid with a little vegetable oil so that the fish does not stick to the grid.
   • Dried beans and other legumes: Soak the beans in water without salt for six hours. Drain the beans and put them in the pressure cooker. If using a traditional pressure cooker with a loose weight lid, add one or two tablespoons (15-30 ml) of vegetable oil to the water in the pan.
   • Rice and other grainsSoak whole wheat and barley grains in lukewarm water for four hours. You don't have to soak rice and oats first.
   • Vegetables (fresh or frozen): Defrost frozen vegetables first and wash fresh vegetables. Place the vegetables in the steamer basket or on the grid. Cook vegetables with a cooking time of up to 5 minutes with 125 ml of water in the bottom of the pressure cooker. Use 250 ml of water for a cooking time of 5 to 10 minutes and half a liter (250 ml) for a cooking time of 10 to 20 minutes.
   • Fruit: Wash the fruit first and then place it in the steamer basket or on the grid. For fresh fruit, use 125 ml of water. Use 250 ml of water for dried fruit.
2. Determine how much water to put in the pressure cooker. You should find a list of different types of food and the amount of water required in your pressure cooker manual. You can also find the guidelines for this on the internet. The amount of water depends on the amount of food.

Part 3 of 4: Using the pressure cooker

1. Place the food you will be cooking in the pressure cooker. Add the amount of water indicated for the product so that it is properly cooked. "
2. Remove the safety valve or the adjustable pressure regulator. Close the lid properly and do not forget to lock the lid. Place the pressure cooker on the stove on a large burner and turn the heat to high. The pan will now begin to convert the water into steam.
3. Wait until the pressure in the pressure cooker starts to increase. The pressure inside the pan will keep getting higher. The cooking process of the food in the pan begins as soon as the pressure has reached the pre-programmed safety limit.
   • In an old-fashioned pressure cooker with a loose weight lid, this happens when steam comes out of the vent and the adjustable pressure regulator starts to “shake” (due to the loose weight on the lid). As soon as you see steam coming out of the mouthpiece, close the safety valve on the mouthpiece.
   • More modern pressure cookers usually have lines on the stem of the valve that indicate the pressure in the pan. The lines become visible as the pressure increases.
4. Reduce the heat so that the cooking process in the pan continues gently without the pan whistling. From that moment on you can start measuring the cooking time indicated in the recipe. The pressure is intended to remain constant throughout the cooking period. If you do not turn down the heat, the pressure may continue to rise and the lid or safety valve may open (causing the whistling), releasing steam and preventing the pressure from rising any further. The function of the safety valve is to ensure that the pan does not break. The valve is not intended to indicate cooking time.

Part 4 of 4: Emptying the pressure cooker

1. Turn off the heat once the cooking time specified in the recipe has elapsed. If you cook the food longer, there is a good chance that the result will be a kind of baby play, and that is precisely not the intention.
2. Lower the pressure in the pan. Do not try to open the lid of the pan. You can lower the pressure in three different ways. The recipe should tell you which way to use it.
   • Lower the pressure naturally: This is the slowest way to reduce the pressure. This technique is used with products with a long cooking time to ensure that the cooking process continues for a while while the pressure automatically decreases. On average this takes 10 to 20 minutes.
   • Reduce the pressure in a quick way: Most traditional and all modern pressure cookers have a knob in the lid that allows you to quickly reduce the pressure. By pressing this button, the pressure in the pressure cooker is slowly reduced from the inside.
   • Lower the pressure with cold water: This is the fastest way to reduce the pressure. Do not use this method with an electric pressure cooker. Place the pressure cooker under the tap. Run cold water over the lid until the pressure decreases.Do not allow water to flow directly over the regulator or vent.
3. Make sure the pressure is completely released. If you have a pressure cooker with a loose weight on the lid, move the pressure regulator. If there is no sound of escaping steam, it means that all the steam has been released and that there is no pressure remaining.
4. Carefully remove the lid. You can then scoop the cooked contents out of the pressure cooker.

Warnings

• Never try to forcefully lift the lid of the pressure cooker when there is still steam in the pan. Hot steam can cause fire.
• Even when it is safe to open the pan, you should always open the lid away from you. The contents of the pan are scalding hot.