Pressure cooking
Pressure cookers all work the same way, pressurized steam at high temperature, above boiling point. They have a locking lid with a seal and a pressure relief and float valve. Each type of unit will cook a little different so the cook times depend on how much food and what size and type of unit. You will have to experiment with your cooker to dial in the exact times. Please don’t think you did something wrong if you follow the instructions and it is not cooked properly. I’ve seen recipes for broccoli at 9 minutes but I know my cooker will disintegrate it after 3 minutes. Once you have it timed right it will be repeatable but understand the recipes are a starting point.
The lid has a replaceable silicone sealing ring (red). The color is not important. The ring is best removed for cleaning and then must be correctly installed before use. It goes behind a wire bead ring and slides in easily at first. The last part requires a good push to seat it well. Be sure to check the seating all the way around as it is easy to have a small gap.
Then check the float valve that it pushes up and falls back easily. The steam release valve should be clean and free from food particles. Replace the steam cap. It is not required but diffuses the steam making it safer. Be ware of exiting steam as it is hotter than boiling.
The float valve will pop up when pressurized. This indicates the lid is locked. Do not ever try to open when pressurized.
Add food
Now you are ready to add the food. I really like the silicone steamer basket. It cleans up easier than the metal ones.
Add water to the pot
Now add the water. You can pour it right over the food. The 6 quart models use 1 cup and the 8 quart models use 1.5 to 2 cups of water. Don’t forget the water! This is the water the unit needs to make the steam and if you forget the unit will stop with a “burn” warning or fail to pressurize.
Natural vs Rapid decompression
Depending on the recipe, some will have you vent right away after the timer goes off and others will tell you to wait 10 or 15 minutes for natural decompression. For example, basmati rice is 6 minutes with a rapid decompression.
Open Carefully
Remember these units cook much hotter than boiling water and that steam is very hot. Stay clear of the relief valve when you open it up and even when depressurized everything will be very hot. The unit will lock and not allow you to open until a safe pressure is reached so if your lid won’t turn it may still be pressurized.
Time to Clean Up
After every use rinse the inside of the lid and float valve area. Make sure it moves freely. I like to remove the silicone ring and wash separately. Clean the stainless pot and make sure it is shiny. All stainless cookware should be shiny and free of residual residue. If regular soap and water doesn’t get my pot (and pans) shiny then I break out the Barkeepers Friend cleanser. A little squirt and scrub until shiny, then soap and water to remove the cleanser.
