Pressure Cooker Tips

By Food & Wine
Updated April 25, 2017
Photo © Antonis Achilleos
A handy guide to making the most of your pressure cooker.
Start Slideshow

1 of 5

Nathan Myhrvold's Pressure Cooker Tips

Photo © The Cooking Lab, LLC
Go to Recipe

Nathan Myhrvold has a high-tech kitchen lab, but the device he calls magical is a basic pressure cooker.

Advertisement
Advertisement

2 of 5

Getting Started

Photo © Antonis Achilleos
Go to Recipe

Fifteen pounds per square inch (PSI) is the most common setting for pressure cookers. Products vary, however, so be sure to consult the owner's manual.

3 of 5

Problem-Solving

Photo © Antonis Achilleos
Go to Recipe

Steam coming out of the cooker's valve indicates pressure is too high; reduce it by lowering the heat.

Advertisement

4 of 5

Depressurizing

Photo © Antonis Achilleos
Go to Recipe

Never try to force the lid open; to depressurize quickly, run the lid (but not the valve) under cold water.

5 of 5

Smart Ways to Use a Pressure Cooker: Caramelized Carrot Soup

Photo © Antonis Achilleos
Go to Recipe

To caramelize carrots in a pressure cooker, Nathan Myhrvold adds a bit of baking soda: It increases the pH, which speeds up the Maillard (browning) reaction.

Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com