Pressure Cooking Tips

Always pressure-cook meat or poultry with at least 1/2 cup of liquid (water, stock, etc.) in the bottom of the pressure cooker.  Some pressure cookers may require more than 1/2 cup, so check your pressure cooker’s instruction manual.  If cooking time is between 5 and 10 minutes, use 1 cup of liquid.  If cooking time is between 10 and 45 minutes, use 2 cups of liquid.  Preserved or salted meats should be completely immersed in water.

Exact cooking times for meat and poultry vary according to the quality and quantity of meat or poultry being cooked.  The denser the cut, the longer the cooking time should be.

For maximum flavor brown your meat or poultry on all sides in the pressure cooker. Use a vegetable oil, such as canola, before locking the lid to avoid burning and sticking.

You can find a plethora of pressure cooking cookbooks and recipes online, so be sure to use the cooking times given in the recipe for your particular food or meal.