Sherri's Helpful Hints

Pressure Cooker Tips and Hints

• Most importantly, be familiar with the owner's manual for your particular cooker. Read it thoroughly and follow all manufacturer's recommendations.
• You can use more liquid than recommended, but never use less.
• Read and understand the recipe before you begin. • Be sure the lid is properly closed and locked into position before developing pressure.
• Use that timer! Timing as important as developing pressure.
• Once you have reduced pressure according to directions, shake the pot before opening the seal to readjust the inner temperature.
• Cut same foods into pieces of uniform size to promote even cooking. When mixing foods, cut those that cook more quickly into larger pieces and those that cook more slowly into smaller pieces.
• If your recipe calls for browning or searing as a preliminary step, be sure to scrape up the brown bits clinging to the bottom so they are loose when you add the liquid. This will discourage scorching.
• Since flavors are more concentrated with this cooking method, you may want to reduce herbs and seasonings when converting conventional recipes. Choose fresh herbs over dried herbs.
• If you end up with too much liquid, simply cook in the uncovered pot until the liquids are reduced to your satisfaction.
• If you desire the flavors of foods to mix, let them come into contact with the liquid which transmits flavors. If you do not wish flavors to mix, place individual foods on a rack above the liquid. Steam does not transmit or mix flavors.
• When cooking dried beans, cereal grains, lentils, split peas, rice or other foods that absorb liquid and expand, do not fill the cooker more than half full to avoid the potential of clogging the vent during the cooking process. The normal fill line is two-thirds.
• In general, bring the recipe to the boil before closing the lid to facilitate quicker pressurization and reduce the chances of burning the food.

Selecting a Pressure Cooker

When purchasing your pressure cooker, keep in mind the 6-quart size is the standard for most recipes.

Select a cooker with a detachable pressure regulator that can adjust the pressure to low (5 pounds=220 degrees F./100 degrees C.), medium (10 pounds=235 degrees F./115 degrees C.), or high (15 pounds=250 degrees F./120 degrees C.).

The higher the pressure, the higher the internal temperature and the less cooking time you will need. The safety valve will automatically vent the steam.

Choose a pot with heat-resistant handles, a locking lid that is easy to maneuver, and a heavy bottom of stainless steel construction so you can use the same pot to do preparatory sautéing.

Pressure cooker accessories

• One of the most important accessories you will need is a timer. A couple of extra minutes of cooking probably won't harm a pot roast, but it could ruin a more delicate dish or any accompanying veggies.
• A rack or trivet is a common requirement and often comes with the cooker.
• A steamer basket to keep foods above the liquid is also desirable for cooking some vegetables.
• For cooking desserts, you will need a 5-cup heatproof soufflé dish (that fits in side your pressure cooker), 1/2-cup heatproof ramekins for puddings, custards and timbales, and a 7- or 8-inch springform pan (to fit in your cooker) for cheesecakes.
• You should also have a heat-diffuser, which prevents direct contact between the heat source and the bottom of the cooker. It will be needed when preparing rice, pasta or bean dishes to prevent sticking and scorching.