Golden rules when pressure cooking
(for UK Consumers)
• The minimum quantity of liquid required for normal cooking is 250 ml (½ pint) for the
first ¼ hour cooking. For each additional ¼ hour, or part of ¼ hour, add a further 150
ml (¼ pint) of liquid. For example, 45 minutes cooking requires 600 ml (1 pint) of li-
quid. Note: This is only a general guide. Certain foods, such as rice, pulses, steamed
puddings and Christmas puddings may require extra water (see text below).
• When steaming foods in the basket use a minimum of 750 ml (1¼ pint) water in the
cooker.
• Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer, cider,
or milk. Never use oil or fat. All pressure cooking requires some liquid.
• Whatever the size of pressure cooker, the maximum filling level when all the ingre-
dients and liquid have been added are:
Solid foods e.g. vegetables, meat joints:
no more than two-thirds full
Liquids and cereals e.g. soups, stews, rice, cereal and pasta:
no more than half full
Pulses e.g. dried beans and dried peas:
no more than one-third full
• When cooking pulses they swell up and tend to froth up. Use 1.2 litres (2 pints) water
for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried
beans, must be soaked in boiling water for 1 hour before cooking. Drain, rinse tho-
roughly and cook in fresh water. Never eat uncooked beans or peas. Soaking is not ne-
cessary for red lentils. The high temperatures achieved in the pressure cooker ensure
that any natural toxins in the pulses are destroyed. Canned beans and pulses can
simply be drained and rinsed before adding to the pressure cooker.
• For steamed suet puddings, sponge puddings or Christmas puddings, a short pre-stea-
ming time is best to enable the raising agent to activate and prevent a heavy, close tex-
ture. Extra liquid is required so use a minimum of 1½ pint/900 ml of boiling water for
a combined steaming and cooking time of up to 1 hour. For each additional ¼ hour
of cooking, or part of ¼ hour, add a further ¼ pint/150 ml of boiling water. Pre-stea-
ming is done with the operating valve in the steam release position on a low heat for
the required time. Then turn the operating valve to either 1 or 2, and increase the heat
to bring to full pressure. Lower the heat and pressure cook for the required time. Pres-
sure 1 operates at 7 lb (7 psi) and pressure 2 at 12 lb (12 psi)
• Never cook dumplings with the lid tightly closed, as they could rise up and block the sa-
fety devices. Cook the stew and at the end of cooking, release the steam and cook
gently for about 10 - 15 minutes without the lid on.
• Pressure cooking times vary according to the size of individual pieces or thickness of
the food, not the weight.
• To prevent discolouration of the interior, caused by mineral deposits in hard water
areas, add a tablespoon of lemon juice or vinegar.
• Cooking containers must withstand temperatures of 130°C (250°F). Any covering on
containers, e.g. foil, greaseproof paper or cling film, must be securely tied otherwise
they could block the safety devices. Do not use plastic lids as they prevent steam from
being in contact with the food. Also, they could distort and come off during cooking
which could block the safety outlets.
• Accurate timing is essential when pressure cooking to prevent overcooking, especially
with vegetables, fruit and fish.
