Common Pressure Cooker Mistakes
go.ncsu.edu/readext?1117728
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲Today’s electric pressure cookers like the Instant Pot have made cooking weeknight dinners faster and more convenient than ever. For some beginners, this kitchen tool can feel confusing or even intimidating.
Pressure cooking depends on a combination of precise levels of liquid, a sealed environment, and controlled steam release. Whether it’s burnt food or undercooked beans, most pressure cooking problems actually come down to simple mistakes that can be easily fixed.
Understanding these errors can help you build confidence and create quick, healthy weeknight meals. Below are a few of the most common pressure cooker mistakes and how they can be avoided.
Mistake 1: Not Adding Enough Liquid
Requires ½ cup to 1 cup depending on the size of your pressure cooker. Always refer to the manufacturer’s directions.
If you do not have enough liquid, there won’t be enough steam for even cooking. Not adding enough liquid can also lead to the cooker either burning your food or the cooker itself turning off before cooking is complete.
Mistake 2: Forgetting to Close the Pressure Valve
Electric pressure cookers have a pressure valve that must be turned in order to seal or release pressure. If you start your pressure cooker and notice that it’s taking a very long time to reach the required pressure, check to make sure the pressure valve is closed or turned to “seal.”
Mistake 3: Confusion of Pressure Release Methods
A common mistake is not using the correct pressure release method once the cook time is complete. Electric pressure cookers come with two options for releasing steam – quick release and natural release. Both are very different and lead to different results. For example, using natural release for a delicate dish like vegetables could cause them to be overcooked and mushy.
Quick Release vs Natural Release Methods:
Quick Release requires you to turn the pressure valve to quickly release the steam and lower the pressure rapidly. It usually takes 5 minutes or less.
Recipes for quick release include vegetables, eggs, and fish. |
Natural Release means that you will let the pressure release on its own. This allows the cooker to release pressure more slowly. It can take as little as 10 minutes to 25 minutes or longer depending on what you are cooking.
Recipes best for natural release include meats, beans, rice, stews, and soups. |
Mistake 4: Pressure Canning in a Pressure Cooker
It is not recommended to pressure can inside of a pressure cooker. Pressure canning recipes require a specific amount of pressure for a specific amount of time in order to destroy pathogens and spores that can withstand very high temperatures.
Even though some pressure cookers may be able to reach up to 15 pounds of pressure, it may not be maintained for the appropriate amount of time required to destroy these pathogens for a safe product.
Want to learn more?
If you’d like to learn more about electric pressure cookers, we’ll be holding a workshop in March that will go over how pressure cookers work, the settings, adapting recipes, and more. We’ll also prepare an Instant Pot recipe together for a taste test.
When: 3/19 at 4:30 p.m.
Where: 1880 US Hwy 64 E, Asheboro, NC
Cost: $6.50 per person (Seats are limited.)
Register at: go.ncsu.edu/instant-pot
Registration is required.
Want to share your input for future classes and workshops? Fill out the survey here to share what you’d like to see.