How To Use A Pressure Cooker: The Basics (2024)

If you have a pressure cooker but haven’t used it yet, or you’ve heard of the magic of super quick pressure cooker meals but haven’t tasted one yet, this post is for you! You’ll learn how to use a pressure cooker, including what foods you can make, and how to choose the right cooker for your needs!

I’ve been pressure cooking for almost 10 years. That’s 10 years of super fast, easy meals!

I’ve cooked outside with my pressure cooker in the summertime, I take it on vacation, and my daughter used her Instant Pot + a small one-burner hot plate for a year and a half when she didn’t have a stove!

I’ve taught not one, but two Pressure Cooking eCourses sharing the ins and outs of using your pressure cooker to make every meal from breakfast to dinner to dessert.

At this point, I’m not sure I could live without one. 😉 Yet I do remember the days of feeling a little mystified and intimidated by the unknowns of pressure cooking. Is pressure cooking safe? Is it healthy? If that’s how you feel, too, I hope this post can inspire you to just try!

Pressure Canning v. Pressure Cooking

You might be wondering if there’s a difference between pressure canning and pressure cooking. Yes, there is. Basically the difference is explained in each name. Pressure canning is for canning food. Pressure cooking is for cooking meals and dishes. Both are accomplished via a pot that’s sealed up tighter than your normal cooking pot — which therefore creates a higher-pressure and higher-heat environment.

Why Pressure Cooking?

In December 2012, I read an article from Kristen at Food Renegade: Is Pressure Cooking Healthy? Essentially, she argues that pressure cooking increases nutrient preservation (as well as increases cooking efficiency). Her article — which covers much more ground than my one sentence summary — got me mulling over the issues and saying to myself, “I’m going to try that someday…”

Fast forward more than a year and what really spurred me into looking at this again (yes, I’m slow) was our grass-fed beef experience. We got a tough one. (Or perhaps it seemed tough because the previous beef we raised ourselves was out of this world tender and flavorful.) In any case, we had a freezer full of tough beef in 2014. No matter what I tried — long and low, searing, braising, you name it — it came out tough. Except I hadn’t tried pressure cooking. So it was time.

My huge, 40-year-old pressure canner passed down from my mom wasn’t going to work for this purpose. First of all, it was way too big. Second of all, it’s aluminum. And third of all, it’s for pressure canning not pressure cooking. So I began a hunt for a pressure cooker.

I settled on this 7+ quart Duromatic Kuhn-Rikon pressure cooker. On the day it arrived, I tried a roast. It came out so much more tender than before! It was actually very good.

Soon after, I upgraded to an electric pressure cooker — this Instant Pot. I have since pressure cooked whole chickens, beans, broth, soup, and more roasts (of course). They cook up fast and tender. Seriously — a completely frozen 6-pound pastured chicken is done in an hour and a half.

Maybe you’re on the fence about pressure cooking. So let me whet your appetite by talking it up a bit!

It’s fast. Fast as in what might usually take 2 hours will be done in 20 minutes. Already soaked beans done in 15 minutes (or so, depending on the bean type). A thawed chicken in about an hour or a frozen chicken in an hour and a half. A roast in 65 minutes rather than 3 to 4 hours. Nutritious broth/stock in 2 hours rather than 12 to 24. Even vegetables are faster — but I don’t see the point in pressure cooking those because they’re pretty fast anyway and they can quickly turn to mush if pressure cooked too long.

It’s nutritious. With reduced cooking times, heat sensitive nutrients (like ascorbic acid and beta-carotene) are better preserved. And anti-nutrients such as phytic acid are better reduced through pressure cooking than boiling. (Credit to Food Renegade for this info.)

It tenderizes meat. This is especially helpful for wild or pastured meat that could use softening up. I just want to say — not all pastured meat needs this. But this year, ours sure does!

Here are even more reasons we love pressure cooking!

How Pressure Cookers Work

Pressure cookers begin by heating water to its boiling point. As more and more of the water molecules evaporate into gas, the pressure inside of the pot increases. As the pressure increases, pressure cookers must sustain a temperature above water’s typical boiling point (212 degrees Fahrenheit) to keep water boiling and the food cooking.

The resultant steam cooks the food so effectively that it’s actually faster than other methods — such as roasting and boiling! When the steam in the pot condenses on the food’s slightly cooler surface, it releases energy in the form of heat. This high heat denatures proteins, melts fat, and otherwise completes the process of cooking. The high pressure ensures that steam penetrates even the inside of the food, to cook that as well. (Source.)

Since pressure cookers cook food faster, less nutrients are lost since they are exposed to the denaturation of heat for a lesser amount of time. (Source.)

Which Pressure Cooker to Choose

Okay, you’re convinced, right? I thought so. It’s time to shop around. Thankfully, the new pressure cookers are not as potentially dangerous as the old ones. Their safety features prevent unsafe build-up of pressure, and therefore you don’t need to fear explosions. Plus, the newer cookers are more quiet — none of that top rocking back and forth. Remember those? I sure do.

Here are a few general guidelines for when you’re shopping:

• Constructed of stainless steel. You’re cooking your food in this without the protective barrier of a glass canning jar, so you want a relatively unreactive metal. (Aluminum pressure canners are not a good choice for pressure cooking. However, you may be able to pressure can in a pressure cooker.) Look for high quality stainless steel. 18/10 grade with an aluminum core seems to be a high quality standard.
• At least 6 or 7 quart volume. You can only fill a pressure cooker up to 2/3 (and sometimes only up to 1/2), so you’ve got to get one large enough to do a whole roast or chicken, large pot of beans, or a gallon or more of yogurt. A tiny pressure cooker isn’t going to do much good. Feel free to get smaller ones later — but your main one should be at least 6 or 7 quart.
• Actual dimensions of the pot. Pay attention to height so that when searing or frying, you’re not spitting grease all over the place. The diameter is important, as well, because it should be wide enough to fit accessory pans such as a cake pan or steamer basket.
• Safety features. Manufacturers, fortunately, are making safety front and center. Review the safety features of your possible choices carefully. With newer pressure cookers, the lid contains a silicone or rubber seal that will melt if anything goes wrong. This is great! Because instead of an explosion, the melted ring will allow the pot to overflow. (Yes, it will make a mess, but not like an explosion will make!) In addition, many pots simply won’t open if they’re under pressure, again making pressure cooking very safe.
• Additional features. If you want to do rice cooking, slow cooking or other settings, you’re looking at an electric pressure cooker. Look into what else your potential units are able to do, and choose accordingly.
• Future accessories. What accessories might you want down the road? If there are some you have your eye on, and if they will be a benefit someday, plan your pressure cooker choice accordingly.
• Gauge style. This applies to stove-top pressure cookers. Read the reviews for the models that interest you, and make sure you’re happy with how they work. When I shopped the Kuhn-Rikon stove-top models for my first pressure cooker, I noticed they had a few different types of lids and gauges. I chose the Duromatic with a spring-loaded simple gauge. It has two bright red lines indicating pressure (8 or 15 pounds) that I can easily see from a distance — like the next room. Other gauges will give more information, like actually giving numbers.

Why I Chose the Instant Pot & Which Models I Recommend

Ultimately, the Instant Pot won me over because of its high ratings, the stainless steel insert, all the recipes out there written for Instant Pot (including mine), its safety features, and friends’ recommendations. I chose it and have not been dissatisfied in the least, nor inclined, at this point, to test any other brands of electric pressure cookers.

When shopping for a specific model, I considered factors like how quickly it comes to pressure, what settings it includes, whether the bottom of the stainless steel insert is flat, and whether the insert pot has handles.

These are the Instant Pots I currently recommend: Instant Pot Duo, Duo Plus, and Pro. You’ll get most efficient heating plus ease-of-use with the Pro, but they all offer both high and low pressure controls as well as a yogurt function (two essentials). We recommend the 8-quart over the 6-quart for all families and anyone who batch cooks or cooks larger food items like spaghetti squash or multiple whole chickens at a time.

I am still using my Duo Evo and Duo Evo Plus machines, which have since been discontinued. If I ever get a new one, I would get the Duo Plus or the Pro.

I go into greater detail on the differences between Instant Pot models in this post so you can choose the right Instant Pot for your family.

What can you cook in a pressure cooker?

So. Many. Things!

• Grains and beans
• Broth and gravy
• Main dishes like spinach feta pie, lamb roast and potatoes, lemon-dill salmon and asparagus, and honey garlic chicken
• Vegetables and side dishes like green bean casserole and roasted butternut squash soup
• Soups and stews like pumpkin chili, chicken pot pie soup, sweet corn chowder, and green lentil chili
• Breakfasts like rice pudding, pumpkin pudding, and porridge
• Desserts like cheesecake, chocolate cake, flan, sweet potato casserole, apple cake, and zucchini cake
• Beverages like white hot chocolate
• Condiments like blueberry jam, cranberry sauce, and hummus
• Even some breads (if you’re okay with them being steamed with a cake-y texture — sandwich bread is not a good candidate for pressure cooking)
• Yogurt (in an electric pressure cooker with a Yogurt setting, such as the Instant Pot)

Pressure Cooking Basics

Here are some of the basics of pressure cooking, written generally so they cover the different categories of pressure cookers. While reading along, consult the manual that comes with your cooker. If you’re looking specifically for Instant Pot instructions, I show you how to get your Instant Pot out of the box and working in this post, including a run-down of all the different parts and how to use them.

And if you’re looking for more help… this blog post covers the basics, but I teach in-depth pressure cooking instructions and recipes in two Pressure Cooking eCourses! There I walk you through choosing and using a pressure cooker, and many recipes from beans and grains to all of your meals — breakfast, side dishes, main dishes, and desserts!

Quick vs Slow vs Natural Release Methods

With pressure cooking, you’ll find quick and natural release methods. For both, you first remove the pot from heat. Then you release pressure through one of the methods.

Certain foods do best with particular release methods; for instance, most of the time, meats need a natural release and if you skip this, your meat may seize up and get tough. A tried and true recipe will specify which method you should use. If nothing is specified, use the natural release method.

Natural release.

This is what the pot does on its own after being removed from heat. If using a stove-top cooker, just turn off the burner and move the pot off the heat source. In 10 to 30 minutes, the pressure will be released naturally and you can open it up. In an electric pressure cooker, the cooker itself switches to a Keep Warm cycle that depressurizes the pot for you. Again, it takes 10 to 30 minutes, depending on the food and volume of contents. (If your pot contains a cheesecake or other food that you don’t wish to keep cooking, hit the Cancel button so it’s not even on “warm”.)

Quick release.

You can release the pressure more quickly using quick release methods. Keep in mind, you should not do this with foamy foods! No matter what kind of pot you have, this should be done safely. Don’t get fingers, face, eyes or hair too close to the pot; always steer clear.

To quick release pressure in a stove-top pressure cooker, you can… 1) cover the valve with a folded kitchen towel, then hold down the valve with a long-handled wooden spoon to let out the pressure manually (like with a long-handled wooden spoon) or 2) put the pot in the sink and run cold water over it.

To quick release pressure in an electric pressure cooker, cover the venting knob with a folded kitchen towel, then switch the knob to its venting position. (Please note: This is how the Instant Pot works and other electric cookers may be slightly different.)

Minimum liquid amount. How much water do you put in a pressure cooker?

Pressure cooking requires less liquid overall (because it doesn’t escape the pot into the air), but you’ll still need a minimum. Every pressure cooker is different and your manual will tell you what your pot’s minimum amount is. You should always use this amount, plus additional needed for the dish (such as for cooking beans, or making soup or broth).

Additionally, in both Pressure Perfect and Cooking Under Pressure, Lorna Sass tells you how to figure out how much liquid your pot loses over time. This is good information to know when you’re venturing into making up your own recipes. You’ll know after hour 2 that your pot will have lost X amount of liquid.

Temperature adjustment and type of stove.

If using a stove-top pressure cooker, when it gets up to pressure, you want to lower the heat to where it will maintain that temperature — not over it and not under it. Caution — electric stoves are hard! The burners retain heat even after you adjust temperature and this makes it hard to be responsive to the pressure level in the pot.

Here’s what happens with me. It can be frustrating, at first. My pot gets up to high pressure, so I turn down the temperature. But it can literally take 5 minutes or more for the pressure in the pot to adjust — and that’s simply because my electric burner is still too hot even though it’s been turned down.

So I work with these things: 1) reducing the heat before the pot gets to high pressure, 2) taking the pot off that burner until the burner cools off (putting the pot on another burner set to low to avoid losing too much pressure), or 3) simply being patient and present and fiddling with the temperature control until I get it right. It isn’t the same each time, because other factors at play are the amount and type of food and liquid in the pot.

But… once you get the temperature/pressure right, you can leave the pot to do its thing. (I would never recommend leaving entirely, though — do stay nearby.)

Sizing of foods.

If you’re going to make stews and dishes with a mixture of vegetables, you have to play with their sizing to get their textures right. They cook at different rates. So one type could be mush while another type is perfectly done. The way to work this is to cut larger pieces of the foods that cook more quickly, and/or smaller pieces of the foods that take longer to cook. Tried and true pressure cooker recipes have this all figured out already — just follow the sizing instructions exactly.

Follow tried and true recipes or formulas.

When you’re getting started, you don’t want to reinvent the wheel. Use tested recipes or formulas. For instance, if I’m cooking a roast or beans, I go to the chart in Pressure Perfect where she’s got it all laid out. (There are even adjustments for if the beans are soaked, if the meat is frozen, and how much time to add per additional pound, etc.) Do it the prescribed way first, make notes, then adjust if you need it. I have found that I prefer meats and beans cooked longer than the formulas. But at least the formulas give me a starting point.

Converting slow cooking to pressure cooking.

You can take those hands-free Crock Pot recipes and make them even faster in a pressure cooker. (Which will still be relatively hands-free if you use an electric pressure cooker like the Instant Pot.)

Here’s how to convert your favorite slow cooker recipes to be pressure cooked instead!

Cooking with a Pressure Cooker in 7 Easy Steps

By the end of this, I hope to demystify pressure cooking for you. It’s not that hard. Before following the instructions below, flip through your manual and familiarize yourself with the different parts and how they work. If you bought an Instant Pot like me, I can walk you through it in this post.

Then, choose your recipe. If you haven’t already, peruse our pressure cooking archives here at TCS! Might I suggest easy-to-peel hard-boiled eggs or perfect soaked rice for your first foray into the world of pressure cooking?

Here are the basic steps for using your pressure cooker:

1. Check that the seals and all components of your cooker, including the valve, gauge, seal, condensation cup (electric models), etc. are clean and functional.
2. Add trivet, if using.
3. Add food.
4. Close the lid of your cooker, making sure it is locked.
5. If using an electric cooker, plug it in and set it to the cooking time and pressure dictated by your recipe. If using a stove-top cooker, you will heat it on your stove until it comes to pressure, and then maintain pressure for the cooking time of your recipe.
6. When the cooking process is complete according to your recipe, hit the cancel button (electric cooker) or remove from heat (stove-top cooker).
7. To use a quick pressure release, place a folded towel over the venting knob and turn it to the venting position to release all the pressure. To naturally release pressure, simply remove from heat (stove-top cooker) and let sit for 10 to 30 minutes (stove-top and electric models). It will slowly de-pressurize during this time.

Ready, Set, Go!

I am so excited to hear what you do with pressure cooking. If you’re already a pro, share your tips in the comments. If you’re a beginner, let me know how it goes.

More Resources

These books on pressure cooking are great:

• Pressure Perfect by Lorna Sass — This is the first book I got on pressure cooking. It’s primarily for stove-top, but I’ve had no problem using the charts or recipes with an electric pressure cooker. The reason I like it is because it’s so informative about pressure cooking, and I consider it a valuable resource when I have questions about cooking nearly any food (frozen or fresh).
• The Great Big Pressure Cooker Book by Bruce Weinstein and Mark Scarbrough — This book contains 500 whole food recipes for stove-top and electric pressure cookers!

Please check out these pressure cooking resources:

• Pressure Cooking I and II eCourses
• our Pressure Cooking archives here at TCS
• 6 Lessons Learned From 2+ Years Of Pressure Cooking (KYF169)
• How To Reheat Frozen Food In The Instant Pot {Instant Pot Freezer Meals} #AskWardee 079
• How Do I Reheat Food In The Instant Pot? #AskWardee 047
• Is Pressure Cooking Healthy? at Food Renegade
• Hip Pressure Cooking — looks like a fun site 🙂

What do you think? Pressure cooking sound intriguing? Got any questions? Please share in the comments!