Pressure Cooker Cooking Times
You control the amount of pressure in a pressure cooker
by adjusting the temperatire of the stove burner. Different
pressure cooker brands and models have various ways of displaying
what pressure is reached. You'll see low medium and high
pressure in recipies, which correlates to about 5, 10 or
15 pounds of pressure at about 220, 235 or 250 degrees Farhenheight.
Low pressure is infrequently used for delicate fish and
tender vegies. Medium pressure is sometimes used for steam
pudding. High pressure is most common in recipies, and is
recommended for most vegetables, beans, rice, pasta, meats,
and dried vegies, fruits and mushrooms.
Food |
In
A Pressure Cooker |
Conventional
Cooking |
| artichokes |
10 - 14 minutes |
40 - 45 minutes |
| beef stew |
15 - 20 minutes |
2 hours |
| beef stock |
45 minutes |
4 to 5 hours |
| black beans |
10 - 12 minutes |
2 1/2 hours |
| brown rice |
20 -22 minutes |
45 minutes |
| chicken stock |
30 minutes |
4 - 5 hours |
| pasta sauce |
20 minutes |
1 1/2 hours |
| white rice |
5 minutes |
15 - 25 minutes |
| whole new potatoes |
5 - 6 minutes |
25 - 30 minutes |
tips for successful pressure cooking
-
Don't fill the cooker more than two-thirds
full—or more than one-half full for rice and beans,
which expand during cooking.
-
To speed the buildup of pressure, bring
the liquid to a boil, stirring if necessary, before
locking the lid on the pot.
-
Cooking times for similar foods can
vary.
-
Very fresh vegetables will cook more
quickly than those that are less fresh. Smaller pieces
cook more quickly than larger ones. For example, a stew
containing chunks of meat requires less time than a
pot roast.
-
To make the most flavorful stock, begin
with fresh cold water and add all the ingredients before
heating the liquid.
