How to Cook in a Pressure Pot

Pressure pots, or pressure cookers, cook foods without letting air escape from the pot. A gasket between the pot and the lid keeps the interior of the pot pressurized. A regulator, or release valve, allows excess steam to escape, which keeps the pressure in the pot constant. Water under pressure boils at a higher temperature than water in an open pot and foods cook more quickly. Check your pressure cooker to make sure it has an automatic pressure release; many pre-1980s models lack one.

Things You'll Need

• Pressure Pot
• 2 tbsp. vegetable oil
• Seasonings (to taste)
• Meats
• Vegetables
• Cooking liquids
• Cooking spray

Instructions

1. Cut meat, fish or poultry into uniform pieces and trim the fat. Cut vegetables into same-sized pieces. This allows all of the ingredients to cook through at the same time.

2. Put 2 tbsp. of vegetable oil in the pressure cooker, bring to medium high heat and brown meats. Remove the meat and place the cooker rack in the bottom of the pot.

3. Add the meat and vegetables to the pot. Season. Add water, stock or other cooking liquids. 1/2 cup of water is enough for 20 minutes of cooking time in newer pots. Add more liquid for longer cooking times.

4. Spray a light coating of cooking spray on the gasket and place it inside the lid. Securely attach the lid to the pot. Follow the manufacturer's directions for your model. Place the closed pot on a burner and bring it to high heat.

5. Reduce the heat when steam begins to escape the regulator. Maintain the heat so that the regulator emits a continuous low hiss. Set a timer for the amount of time recommended for the recipe you're making. In the case of a beef stew, 25 minutes would be appropriate.

6. Remove the pot from the heat and let it cool, or run cold water over the pot in the sink to reduce the temperature, being careful not to run water into the regulator.

7. Unlock the lid and remove it when you're certain all of the pressure has been released.

Tips & Warnings

• Most foods can be cooked in a pressure pot. Boil water or stock ahead of time to reduce the length of time it takes for the food to come to pressure. Clean the vent with a toothpick or pipe cleaner. Clean the gasket, lid and pot as soon as possible.

• Never open a pressure pot when it's under pressure. You could be seriously injured. Don't leave the pressure cooker unattended. If meat starts to smell scorched, remove from heat and cool immediately. Replace the gasket if it's damaged. Never fill the pot more than 2/3 full. Never use more than 1/4 cup of oil.

References

• Guide to Pressure Cooking with Recipes

Resources

• Cooking Time Chart
• Healthy Pressure Cooker Recipes
• Pressure Cooker Primer