A low pressure cooker is a versatile kitchen appliance that can be used for a variety of cooking methods. The main benefits of using a low pressure cooker include shorter cooking times, more flavorful dishes, and easy clean-up. In this article, we will explore the many uses of a low pressure cooker.
Slow Cooking
One of the most popular uses for a low pressure cooker is slow cooking. While a traditional slow cooker cooks food at around 190°F, a low pressure cooker cooks at about 250°F. This higher temperature allows food to cook up to 70% faster than in a regular slow cooker. Low pressure cookers are ideal for making stews, chilis, pot roasts, braised meats, and other dishes that benefit from long, slow cooking.
To slow cook in a low pressure cooker, simply add your ingredients and set the cooker to “low.” Most recipes can cook for 2-4 hours on low, but meats with a lot of collagen like pork shoulder may need 6-8 hours. The sealed environment traps steam and intensifies flavor as the food slowly simmers to tenderness.
Tips for Slow Cooking in a Low Pressure Cooker
- Brown meats before slow cooking to enhance flavor.
- Cut hard vegetables like potatoes and carrots into 1-inch chunks.
- Use less liquid than you would in a regular slow cooker.
- Allow for 5-10 minutes of natural pressure release before manually releasing any remaining steam.
Braising
Braising is a moist-heat cooking method where food is browned and then simmered in a small amount of liquid. This technique breaks down tough cuts of meat and infuses ingredients with lots of flavor. A low pressure cooker allows you to braise dishes in a fraction of the normal time.
To braise in a low pressure cooker, you’ll first want to sear meat in batches if needed to develop fond on the bottom of the insert. Then add your braise liquid like wine, stock or tomatoes along with aromatics and vegetables. Cook on high pressure for 45-90 minutes depending on the ingredients. A chuck roast may take 60 minutes while chicken thighs need just 10-15 minutes. The meat should be fall-apart tender once finished.
Tips for Braising in a Low Pressure Cooker
- Use searing-safe cookers or sear ingredients in a pan before adding to a nonstick insert.
- Make sure your braise liquid comes about 1/3 up the sides of the meat but doesn’t cover it.
- Layer vegetables under and over meat to steam evenly.
- Let pressure fully release before removing lid to prevent boiling over.
Steaming
A low pressure cooker offers an ideal sealed environment for steaming foods like vegetables, eggs, seafood, dumplings and rice. The added pressure helps food cook faster than conventional steaming while still retaining moisture, nutrients and flavor.
To steam in a low pressure cooker, place a trivet and liquid in the insert. Arrange food in a steamer basket or directly in the cooker. Use about 1-2 cups water for quicker cooking like seafood or eggs. Go with 3 or more cups for gentler steaming of veggies or grains. Cook on high pressure for just a minute or two for delicate ingredients.
Tips for Steaming in a Low Pressure Cooker
- Use enough liquid to generate steam but avoid submerging food.
- Steam in batches for a better cook if needed.
- Add seasonings to the steaming liquid for flavored results.
- Use natural release to prevent simmering or overcooking.
Simmering
The sealed environment of a low pressure cooker is also perfect for simmering dishes like tomato sauce, jams, applesauce and bone broth. Simmering under pressure extracts more flavor and condenses sauces faster than stovetop simmering.
To simmer in a low pressure cooker, add your ingredients and liquid to the insert. Cook on low pressure for a shorter time like 10-15 minutes for tomatoes or 45-60 minutes for broth. Quick release pressure when done but be careful when removing the lid of sugary jams or fruit sauces.
Tips for Simmering in a Low Pressure Cooker
- Avoid filling cooker more than halfway when simmering.
- Skim foam and fats that rise to the top after cooking.
- Reduce or thicken liquid after cooking if desired.
- Watch closely to prevent burning or scorching.
Sautéing
While most people associate pressure cookers with wet cooking methods, many models can also sauté ingredients. Look for a low pressure cooker with a dedicated “sauté” setting if you want to brown meats or soften veggies before pressure cooking.
To sauté in an electric cooker, select the sauté function and heat oil. Add ingredients like onions, garlic, sliced mushrooms or ground meat. Cook, stirring occasionally, until browned as desired. Turn off sauté mode then add remaining ingredients and liquid to pressure cook.
Tips for Sautéing in a Low Pressure Cooker
- Cut ingredients uniformly for even cooking.
- Use a splatter guard if available to minimize mess.
- Sauté in batches to avoid overcrowding.
- Adjust heat level if food browns too quickly.
Steel Cut Oats
While rolled or quick oats can be cooked on the stovetop in just minutes, steel cut oats normally require 20-30 minutes of simmering. With a low pressure cooker, you can have perfectly cooked steel cut oatmeal in just 3-5 minutes.
To make steel cut oats in a low pressure cooker, combine oats and liquid in a 1:2 ratio. For example, 1 cup oats to 2 cups water or milk. Cook for just 3 minutes, then naturally release pressure for 5 minutes. The oats will come out creamy but still retain their chewy texture.
Tips for Cooking Steel Cut Oats
- Soak oats in water overnight to reduce cook time.
- Stir in fruits, nuts or spices after cooking.
- Make savory oatmeal with broth and veggies.
- Refrigerate and reheat portions all week.
Rice
A low pressure cooker makes easy work of cooking rice, especially brown rice and other whole grains. While white rice takes just 2-3 minutes under pressure, heartier brown rice and grains can cook in 15-20 minutes. The cooker allows the grains to cook evenly and prevents scorching on the bottom.
For rice, combine rice and water using a 1:1 ratio in the pressure cooking pot. For example, 1 cup rice to 1 cup water. Add a pinch of salt, secure the lid and bring to high pressure. When done, allow 10 minutes for natural release before serving.
Tips for Cooking Rice
- Rinse rice before cooking to remove excess starch.
- Add broth or coconut milk for flavorful rice.
- Saute spices and aromatics before adding rice.
- Spread rice in an even layer for best results.
Dried Beans
Beans are a low pressure cooker’s best friend. While dried beans traditionally require overnight soaking and 1-2 hours of simmering, the pressurized environment cuts this down to 30-40 minutes. The cooker softens the tough bean skins to make them tender and creamy.
For dried beans, pick over and rinse them, then combine with water in a 1:3 bean to water ratio. Cook at high pressure for time recommended on packaging, then allow for natural release. The beans can then be used in soups, dips and other recipes.
Tips for Cooking Dried Beans
- Soak beans in water overnight to reduce gas.
- Add acids like tomatoes at end to keep skins tender.
- Flavor cooking liquid with aromatics.
- Cook beans until creamy, not mushy.
Cheesecake
The moist environment of a low pressure cooker makes it an unlikely choice for baking. However, the cooker can actually make deliciously smooth and creamy cheesecakes without cracking. The steam prevents the surface from drying out.
To make cheesecake in a pressure cooker, blend cream cheese, eggs, sugar and flavors, then pour into a springform pan. Cover with foil and place on a trivet with water in the insert. Cook at high pressure for 25-35 minutes, then allow natural release for 10 minutes before chilling overnight.
Tips for Pressure Cooker Cheesecake
- Grease the springform pan for easy release.
- Allow the cheesecake to fully cool before removing the pan.
- Use a water bath in the oven if needed for more browning.
- Top with fruit sauce or ganache when cool.
Poaching
The gentle heat of a low pressure cooker is ideal for poaching delicate ingredients like eggs, fish, chicken, and fruit. Food poaches evenly and retains moisture better than stovetop poaching.
To poach in a pressure cooker, place a trivet and 1-2 cups liquid in the pot. Season poaching liquid as desired. Lower food onto trivet in a steamer basket. Cook for just 1-3 minutes at low pressure. The food should be just cooked through but still tender.
Tips for Poaching
- Always cook delicate food at low pressure.
- Use narrow steamer baskets for easier removal.
- Shock in an ice bath to stop cooking if needed.
- Store poached food in cooking liquid.
Yogurt
The consistent heat of a low pressure cooker provides the optimal environment for incubating yogurt. Using a pressure cooker allows you to easily make yogurt right at home. The process is fast, fool-proof and economical.
To make yogurt in a cooker, heat milk to 180°F, cool to 110-115°F then whisk in a yogurt starter. Pour into jars, place in cooker and hold at 115°F for 6-10 hours. Then refrigerate for the yogurt to set up. The result is thick, creamy yogurt.
Tips for Pressure Cooker Yogurt
- Use whole milk for thicker yogurt.
- Whisk in milk powders for increased proteins.
- Add your favorite fruits and flavors.
- Strain for Greek-style yogurt.
Potatoes
A low pressure cooker allows you to cook potatoes in a fraction of the normal time. Whole potatoes can cook in just 8-12 minutes. This cooker is also great for quickly boiling potatoes for salads or smashing.
For whole potatoes, place cleaned potatoes in the insert and add 1-2 cups water. Cook at high pressure for 8-12 minutes depending on size. Quick release pressure when done. For boiled potatoes, cook at high pressure 4-7 minutes and quick release.
Tips for Cooking Potatoes
- Leave skin on for added nutrients and flavor.
- Toss boiled potatoes in vinaigrette while hot.
- Finish in oven if you want a crispy skin.
- Use potato cooking liquid for soups or gravy.
Custards
The moist environment of a low pressure cooker allows you to cook custard-based desserts like flan, pots de crème and bread pudding without drying them out. The custards steam evenly and become wonderfully smooth and silky.
For custards, blend eggs, dairy and flavorings then divide between ramekins. Place ramekins on a trivet, cover with foil and pour water in insert. Cook at high pressure for just 3-4 minutes, then naturally release. Chill custards once finished cooking.
Tips for Pressure Cooker Custards
- Decrease cook time for soft-set custards.
- Use a quick release for firm custards like flan.
- Check internal temp with a thermometer for doneness.
- Prevent tops from browning by covering with foil.
Soups and Broths
Low pressure cookers are perfect for preparing flavorful soups, stocks and broths. The pressurized environment extracts more nutrients and collagen from bones and ingredients. Soups come together quickly and emulsify beautifully.
For broth, simmer bones and aromatics to remove impurities, drain then return to pot. Add water just to cover and cook at high pressure 60-90 minutes. For creamy soups, sauté aromatics then add remaining ingredients and just enough liquid to cover. Cook 5-10 minutes.
Tips for Soups and Broths
- Sear bones for deeper flavor.
- Skim fat after cooking broths.
- Blend some soups for creamy texture.
- Garnish soups just before serving.
Pasta
Cooking pasta in a low pressure cooker eliminates sticking and monitored cooking. The pasta comes out evenly cooked with the perfect texture. Cooking pasta directly in sauce infuses it with lots of flavor.
For pasta, lightly oil insert and add dry pasta. Pour over a vegetable or meat-based sauce along with pasta cooking water. Cook for just 2-4 minutes at high pressure. Quick release to prevent overcooking. The pasta should be al dente and coated in thickened sauce.
Tips for Pressure Cooker Pasta
- Break longer noodles in half before cooking.
- Use enough liquid to cook evenly.
- Cook filled pastas for less time.
- Finish cooking directly in sauce.
Conclusion
From oatmeal to cheesecake, a low pressure cooker can help you cook just about anything faster and with better flavor. The next time you are preparing a meal, consider using your pressure cooker for part or all of the cooking process. With a little practice, this versatile appliance can become an indispensable tool in your kitchen.