How a pressure cooker saves time
In an ordinary pot, water cannot get hotter than its boiling point, 212 °F (100 °C) at sea level. A pressure cooker traps the steam, raising the pressure by about 10 to 15 psi, which lifts the boiling point to roughly 235 to 250 °F (113 to 121 °C). At that temperature, collagen in tough meat breaks down and starches soften much faster.
Converting a recipe
As a rule of thumb, the time under pressure is a fraction of the conventional simmering or braising time:
| Food | Fraction of stovetop time | Release |
|---|---|---|
| meat stews and braises | about 1/3 | natural, about 15 minutes |
| soaked dried beans and chickpeas | about 1/6 | natural, about 15 minutes |
| rice and grains | about 1/3 | natural, about 10 minutes |
| vegetables and potatoes | about 1/4 | quick release |
| soups and stocks | about 1/3 | natural, about 15 minutes |
The total time adds the time to reach pressure, often 5 to 20 minutes depending on the amount of food and liquid, and the release time.
Example
A beef stew that simmers for 2 hours on the stove needs about 40 minutes under pressure. With 10 minutes to reach pressure and 15 minutes of natural release, it is ready in about 65 minutes instead of 2 hours.
Altitude
At high altitude, a pressure cooker reaches a slightly lower internal temperature. Manufacturers commonly recommend adding about 5% to the cooking time for every 1,000 feet above 2,000 feet.
Safety rules
- Minimum liquid: always add the amount of liquid your manual requires, often 1 cup for an electric multicooker, so the pot can make steam.
- Maximum fill: never fill more than two thirds of the pot, or half for beans, grains and other foods that foam or expand.
- Release safely: keep your face and hands away from the steam valve. Never force the lid open.
- Maintain the seals: check the gasket and valve before each use.
Natural or quick release?
Natural release lets the pressure drop on its own. It keeps meat juicy and stops beans and grains from foaming through the valve. Quick release, by opening the valve, stops cooking immediately, which suits vegetables, pasta and seafood.
Limits
These fractions are starting points. Cut pieces evenly, as large chunks take longer. For pressure canning, which is different from pressure cooking, follow tested USDA recipes exactly.