A lot of people own an electric pressure cooker and use it as an expensive rice warmer because the rest of it seems intimidating. It is not. Once you understand the basic idea, it becomes the fastest way to make stews, beans, and tough cuts of meat.
Why it works
Sealing the pot traps steam, which raises the pressure and the boiling point. Food cooks at a higher temperature than it could in an open pot, so things that normally take hours take a fraction of the time. Dried beans, stock, and pot roast are where it really shines.
The mistakes beginners make
- Forgetting you need enough liquid to build steam. Most recipes call for at least a cup.
- Not accounting for the time it takes to come up to pressure and release. The cook time on the dial is not the total time.
- Cranking a quick release on something foamy like beans, which can spit.
Natural versus quick release
When the timer ends, you can let the pressure drop on its own, which takes ten minutes or more, or vent it manually for an instant release. Use natural release for meat and beans so they stay tender, and quick release for vegetables you do not want to overcook. Brown your meat using the saute function first, just like any other braise, and you get deep flavor in a fraction of the time.