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Pressure Cooking Tips
• Cooking times for pressure cooker recipes can be up to 70% faster
than traditional methods. To adapt recipes, start by reducing time
by half.
• The amount of liquid needed is much less than traditional cooking
methods. To adapt favorite recipes to a pressure cooker, reduce
liquid by about half.
•
Liquid is required to create steam and build pressure in the Cooker.
Always add a minimum of 1 cup (237 ml) water or other liquid.
•
Fill Cooking Pot no more than 2/3 full. For foods that expand such
as rice or beans, fill 1/2 full.
• Remember that the countdown for cooking time will not start until
pressure has built in the Cooker and Lid is locked. Average time is
10 to 15 minutes but can be much longer.
• When cooking rice, use a 1:1 ratio for rice to water. Rinse rice
before cooking.
• Add 1 tablespoon (15 ml) oil to rice or beans to reduce foaming
and splattering.
• Beans do not require soaking, but soaking beans for at least 3 hours
will yield softer, more consistent results.
• Steam foods by adding at least 1 cup (237 ml) water to bottom of
Cooking Pot. Place food on Roasting Rack in Cooking Pot. Press
STEAM/VEGETABLES mode button and follow desired recipe.
Frozen vegetables can be steamed from frozen state: add 1 to
2 minutes to the time indicated on package directions.
• Frozen meat and poultry can be cooked from frozen state. A
general guideline is to add 50 % more cooking time than recipe
recommends. Visit www.Food Safety.gov for safe doneless
temperatures.
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