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Hints and Tips
With your Pressure Cooker you can create an
large variety of delicious meals, snacks and
desserts. Various foods take different times
to cook perfectly, so sometimes it may take a
little trial and error to get the cooking times
right for you.
Converting Traditional Recipes
• After becoming familiar with your pressure
cooker, you can convert conventional
recipes for pressure cooking. In general,
reduce cooking times by two thirds. The
amount of liquid used may also have to
be adjusted because there is very little
evaporation from the pressure cooker.
Reduce the amount of liquid so there is
only about ½ cup more than desired in
the finished meal. Remember there must
always be some liquid in the pressure
cooker to form the necessary steam. Try
this formula 1 cup of liquid for the first 15
minutes of pressure cooking then 1/3 cup
of liquid for each subsequent 15 minutes.
• Since flavours are more concentrated,
reduce amounts of herbs and seasonings
when converting recipes. Fresh herbs are
better for pressure cooking than dried
herbs.
• Generally speaking, pressure cookers
cook foods in about a third of the time of
conventional cooking methods.
• When using frozen meats in your recipes,
the cooking time does not need to be
altered. Pressure will not be achieved until
the internal temperature in the cooking
pot is higher than the boiling point of
water. The cooking time will not begin until
pressure is achieved, it will just take longer
to achieve pressure.
Liquid
Do not use the pressure cooker without liquid
as this could severely damage the unit.
Pressure cooking works by cooking food in
liquid to create steam and pressure. Without
liquid the unit can not work. Ensure that a
minimum of 250ml of liquid is placed inside
the removable cooking pan.
Liquid Based Recipes
Never use the Quick Pressure Release
method (opening the valve) when cooking
liquid ingredients such as casseroles, stocks
and soups.
Capacity
Don’t overfill your pressure cooker. Never
fill more than 2/3 full and only ½ full when
cooking with legumes, lentils and pulses as
these foods can expand and debris can clog
the valve.
Foods to Avoid
Certain foods are not suited for pressure
cooking as they can foam, froth, splatter and
clog the pressure and steam release valve.
Noodles, macaroni, spaghetti, cranberry,
apple sauce, rhubarb, split peas, pearl barley,
oatmeal and other cereals should not be
cooked in the pressure cooker.