tmedia
Main content

Top Pressure Cooking Tips

Want to save time and money in the kitchen? Perhaps it’s time you invest in a pressure cooker.

Using one of these handy tools involves cooking food in a special sealed pot at a very high pressure for a short period of time. This kind of cooking is fantastic for producing quick meals in a fraction of the time and works best with cheaper, tougher cuts of meat.

Here are some top tips from Kambrook to ensure you achieve pressure cooking success every time:

1. Use enough liquid so the pressure can build up. Do not use oil or milk as a liquid.
2. Do not fill the pressure cooker more than two-thirds full. There need to be room for food to expand and steam to build up and create pressure.
3. Always thaw frozen meat and poultry before cooking.
4. Use dry oven mitts when lifting the removable cooking bowl after cooking.
5. Use the tongs provided to release the pressure or venting valve. Do not use your fingers.
6. Store the pressure cooker in a clean, dry place closed with the safety locking lid locked in place to avoid moulds and odours.
7. Be sure to read the instruction manual for the pressure cooker before using it for the first time.

Plus, try this delicious Honey Baked Pumpkin Risotto recipe from A Perfect Pantry, which can be made in a pressure cooker or slow cooker.

Honey Baked Pumpkin Risotto

Serves 8

Ingredients


1 tbsp honey
60g butter
400g pumpkin peeled, cubed to 1cm
3 cups Arborio rice
6 cups vegetable stock
1 large brown onion peeled, thinly sliced
2 cloves garlic peeled, minced
1 cup boiling water
100g parmesan cheese, grated to serve
bunch of parsley washed, roughly chopped to serve

Method


1. Select the ‘saute’ setting on the Digital Control Panel and select the ‘Start/Cancel’ button and place the honey and butter into the Pressure Express removable cooking bowl to melt. Add the pumpkin and sauté for approximately 10 minutes. Once sautéing is complete, press the ‘Start/Cancel’ button.
2. Add the rice, 5 cups of vegetable stock, onion and garlic and stir well to combine.
3. Securely place and seal the lid onto the Pressure Express ensuring the pressure release valve is set to the sealed position.
4. To switch to the ‘Soup/Curry’ setting, select the ‘Soup/Curry’ button and then the ‘Start/Cancel’ button. Allow to cook until the pressure cooking set time has counted down.
5. Release the pressure from the Pressure Express by turning the pressure release valve to the venting position.
6. Stir through the water and one cup of vegetable stock. Serve with parmesan and parsley.

 
 

Sign Out

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

2 comments
Please login to comment
Posted by SkaneReport
To saute anything in your pressure cooker, use it as you would a normal saucepan. So high heat & sauté whatever food you are cooking. Always use a low temp once liquid has been added & pressure has been reached. Hope this helps
Posted by Donna17Report
i see that this recipe uses the kambrook cooker and it has a digital control panel. I've a little pressure cooker already at home, this is the one I have - http://www.ledomaine.com.au/fagor-duo-6L

it doesn't have anything digital, so i'm wondering what's the equivalent for the sauté setting?