How does a pressure cooker work?

A pressure cooker cooks dishes two to three times faster than a regular pot without sacrificing flavor. That’s due to steam and pressure: by sealing the pot hermetically, the temperature inside can rise to around 120 degrees Celsius. The result? Tender braised meat, creamy legumes and deep flavors in a fraction of the time. Use good induction pans or a pressure cooker suitable for your hob and discover how to put more flavor on the table with less time.

How does a pressure cooker work?

Never fill a pressure cooker more than two thirds: steam needs room to build pressure.

What exactly does a pressure cooker do?

A pressure cooker is a sealed pot with a specially locking lid. Once you heat liquid (water, stock or sauce), steam forms. Because the steam cannot escape, pressure builds up. That higher pressure raises the boiling point from 100 to about 120 degrees. At that higher temperature ingredients cook much faster than usual. Stews that normally take two hours are ready in a pressure cooker in 30 to 40 minutes. Beans that you would otherwise soak overnight and then cook for an hour are done in about 20 minutes.

How to use the pressure cooker step by step

Put the ingredients in the pot and always add at least 150 to 250 ml of liquid. Without liquid there is no steam and no pressure.
Fill the pot to a maximum of two thirds. Steam needs room to circulate.
Close the lid securely and lock it according to your cooker’s manual.
Place the pot over high heat until the pressure builds. You’ll see or hear this at the valve: it will rise or a small burst of steam will escape.
Reduce the heat once pressure is reached and start timing. High heat is no longer necessary and wastes energy.
Remove the pot from the heat when the cooking time is up and release the pressure. This can be done quickly (via the valve) or slowly (by letting it cool down naturally).
Only open the lid once the pressure has fully released. The cooker indicates this when the valve drops down.

Releasing pressure: quick or slow?

After cooking you choose how to release the pressure. There are two methods. With quick release you open the valve so the steam escapes at once. That’s useful for vegetables you don’t want to overcook. Be careful: keep your hands and face away from the steam outlet. With natural (slow) release you simply take the pot off the heat and wait for the pressure to drop on its own. That takes 10 to 20 minutes, but works well for braises and meat. The gentle resting process deepens the flavors a bit more.

What can you cook in a pressure cooker?

The pressure cooker is especially suited for dishes that normally need long simmering or soaking. Think stews, chicken stock, soups, legumes (beans, chickpeas, lentils), risotto and boiled potatoes. Even a quick applesauce or cheesecake can be made in it. Less suitable are items you want to keep crispy or al dente, such as pasta or broccoli. Those are better cooked in a regular pot.

Safety: what should you watch out for?

Modern pressure cookers are much safer than older models that sometimes startled people. They have multiple safety mechanisms: a locking lid that you cannot open under pressure, a valve that automatically vents excess pressure and an extra emergency valve as a backup. Before each use, check the rubber sealing ring in the lid. If it’s damaged or hardened, the cooker will not work properly and the ring should be replaced. Clean the valve regularly so it remains free of food residue.

Cleaning and maintenance

Clean the cooker after each use with warm water and dish soap. Remove the sealing ring and the valve and wash them separately. Most pressure cookers are dishwasher-safe, but always check the manual. Store the pot with the lid inverted on top so the sealing ring is not compressed and does not absorb odors. That way you’ll enjoy it for years.

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A pressure cooker operates using steam pressure. Because the lid is sealed, steam cannot escape, so the internal pressure rises and the boiling point of water increases to about 120 degrees Celsius. Ingredients therefore cook much faster than in a regular pot or oven. That makes the pressure cooker ideal for hearty dishes like stews, lentils, beans and broths. You save energy and time, yet get a flavor result as if it had simmered for hours.

Pressure cookers are available for gas, electric and induction. When buying, pay attention to the valve and the safety valve: they ensure excess pressure is automatically vented. Modern pressure cookers are equipped with multiple safety systems, making them safe and easy to use. With the right technique and a bit of practice you can have a tasty, nutritious meal on the table in less than half an hour.