If you find yourself at all stressed for time when it comes to making a delicious and nutritionally rich dinner then you need a pressure cooker and we're not even joking.
While it can seem a little daunting, pressure cooking is more than worth it as it'll unlock more flavours and vitamins in less cooking time than other conventional methods.
If you're anything like us then you're a stress head when it comes to safety in the kitchen (as you should be) but you can rest assured knowing that modern pressure cookers are fitted with multiple safety features making them easier and safer than the ones your grandma used to have (or in other words, they won't explode).
If you follow our tips & tricks below you'll be loving your pressure cooker so much you'll be having roast dinners daily!
But first, why not try our chicken risotto recipe?
How does it all work?
Well, I'm glad you asked.
Pressure cooking basically uses steam pressure in a tightly sealed pot to cook food so when you heat up a pot, the liquid inside boils and turns into steam. When this steam is trapped in a tightly sealed pot, pressure begins to build and it's this pressure that cooks the food by transferring heat energy from the steam pressure and the water to the food. Are you still with us?
How does a pressure cooker make food quicker?
Another valid question.
Essentially pressure cookers cook food faster because of the high pressure:
- Increases the liquid's boiling point - At standard pressure, when the liquid boils and turns into steam, the liquid will stay at the same temperature no matter how long you continue to boil it. However, you can increase the temperature past the boiling point by adding pressure so these machines cook food faster under pressure using the extra hot steam.
- Forces the extra hot liquid into the food - Bear with us while we run you through a little experiment. Imagine putting your hand over boiling water and compare it to putting your hand in the oven. The steam is the one that immediately burns because it's efficient in transferring heat. With pressure cooking, it's like there's an extra force pushing this high and fast energy into the food and that's why it cooks faster than usual.
*Pro tip*- remember that because moisture is trapped in your pressure cooker, you don't need to add as much liquid into your cooking.
6 steps later and dinner is ready...
- Add food & liquid into the pot
- Close the lid and ensure the valve is at the correct position
- Select the pressure setting
- Wait for the pressure to build up inside the pot
- Cooking starts
- Release pressure
It really is that simple!