Photo credit: Traditional Cooking School member Karla H!
“Is pressure cooking healthy?” Nicole D. asks on today’s #AskWardee. I used to think it wasn’t, but now… I’m sharing my answer below!
I broadcast #AskWardee live each Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. Both the podcast and video replay of this week’s show are below. Enjoy!
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The Question
From Nicole D.:
“I was wondering your thoughts on pressure cookers. I have had my InstantPot for over a year and a half now and thought it was the greatest thing!
However I was just browsing through my Nourishing Traditions cookbook again and noticed in the kitchen equipment section it recommends against pressure cookers (right under microwaves) because food can get too hot, above the boiling point.
Now I’m conflicted. It seems that pressure cookers are getting really popular now, especially for broth, beans and such. Would love to hear your opinion.” –Nicole D.
For a long time, I was against pressure cooking/canning because of this very passage, too!
I have changed my tune, though…
Pressure Canning v. Pressure Cooking?
Basically the difference is explained in each name. Pressure canning is for canning food. Pressure cooking is for cooking meals and dishes. Both are accomplished via a pot that’s sealed up tighter than your normal cooking pot — which therefore creates a higher-pressure and higher-heat environment.
The pressure cooker is smaller (no jars to fit in) and should be stainless steel because your food comes into contact with the pot while cooking.
The pressure canner is usually very large (to fit jars) and can be aluminum because the food doesn’t come into contact with it. (Though some canners are stainless steel, this is not a must.
Is Pressure Cooking Healthy?
Yes!
In December 2012, I read an article from Kristen at Food Renegade. Essentially, she argues that pressure cooking increases nutrient preservation (as well as increases cooking efficiency). Her article — which covers much more ground than my one sentence summary — got me mulling over the issues and saying to myself, “I’m going to try that someday…”
With reduced cooking times, heat-sensitive nutrients (like ascorbic acid and beta-carotene) are better preserved. And anti-nutrients such as phytic acid are better reduced through pressure cooking than boiling. (Credit to Food Renegade for this info.)
So when we got a really tough beef one year, I decided that I was going to look at pressure cooking. If it’s healthy, why not benefit from the other 2 reasons to pressure cook…
2 More Benefits
It’s fast. Fast as in what might usually take 2 hours will be done in 20 minutes. Already soaked beans done in 15 minutes (or so, depending on the bean type). A thawed chicken in about an hour or a frozen chicken in an hour and a half. A roast in 65 minutes rather than 3 to 4 hours. Nutritious broth/stock in 2 hours rather than 12 to 24. Even vegetables are faster — but I don’t see the point in pressure cooking those because they’re pretty fast anyway and they can quickly turn to mush if pressure cooked too long.
It tenderizes meat. This is especially helpful for wild or pastured meat that could use softening up. I just want to say — not all pastured meat needs this. But this year, ours sure does!
Want More Info?
Read this: Getting Started With Pressure Cooking (my own tips for getting started).
Join our Pressure Cooking I and II eCourses! More info right here.
Links Mentioned:
- How To Use A Pressure Cooker 101
- my Instant Pot (amazing hands-free plug-n-play pressure cooker!)
- Kuhn Rikon (my first pressure cooker, for stovetop)
- Lorna Sass’ Pressure Perfect book (the charts are invaluable!)
- Free Traditional Cooking Video Series (my gift to you)
- Pressure Cooking I and II eCourses
What Is The #AskWardee Show?
The #AskWardee is the live weekly show devoted to answering your niggling questions about traditional cooking: whether it’s your sourdough starter, your sauerkraut, preserving foods, broth, superfoods or anything else to do with Traditional Cooking or your GNOWFGLINS lifestyle.
I share tips and resources, plus answer your questions about Traditional Cooking!
The Details
When: Wednesdays at 10am Pacific / 1pm Eastern
Where: @TradCookSchool on Periscope or Traditional Cooking School on Facebook
What If You Can’t Make It?
Don’t worry. You can catch the replays or listen to the podcast!
- Come back here to AskWardee.TV; all replays will be up within hours of airing live; the print notes are always posted at the same time I go live.
- Go to @TradCookSchool on Periscope or Traditional Cooking School on Facebook to view the replay.
- Subscribe to the #AskWardee podcast on iTunes, Stitcher, YouTube, or the Podcasts app. While you’re there, be sure to leave a rating and review!
Want To Get YOUR Question Answered?
Here’s how to submit your question. If we answer it on #AskWardee, you’ll get a gift!
Or, you can…
- Tweet your question to @TradCookSchool on Twitter; use hashtag #AskWardee
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Please do NOT add future questions for #AskWardee to the comments of this post because they might get missed!
I want to know: do you love pressure cooking? Why or why not?
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I can’t WAIT for the class to start! My brother bought me an instapot last year so I’m looking forward to learning even more on how and what to cook in it!
So I guess Nourishing Traditions is wrong?? That says pressure cooking is NOT healthy.
I was wondering the same thing regarding Nourishing Traditions/WAPF thoughts on pressure cooking being unhealthy!!
Do you recommend a Clay Pot vs. an Instant Pot? Why or why not?
Hi Lynda,
The clay pot is not a pressure cooker. Wardee does love baking/cooking in clay but it has a different purpose. 🙂
Millie
Traditional Cooking School
I have purposely avoided slow cookers (even exchanged a wedding gift slow cooker) because I dislike “electric cooking”. I have always, since I was a girl helping Mama and Grandma, cooked in a pressure cooker, with no fear of “exploding pots”. I currently have a stove-top pressure cooker which is a few years old. I am looking to update it, but can’t seem to get past the “electric cooking” of the Insta-Pot. Can someone try to convince me that the Insta-Pot is an excellent addition to my kitchen? Please understand, I’m not being belligerent. I’m trying to learn for the good health of my family. Thank you and God bless.
When I first saw a friend’s InstaPot some time ago, I was immediately intrigued by its versatility, various settings, etc. I think it could be an excellent addition to a real food kitchen, but, like many things, it’s not an absolute necessity. We all have nearly endless methods of cooking food (slow cookers, ovens, microwaves, stove tops, toaster ovens, waffle irons, yogurt makers, roasters, to name a few) so we have to choose what works for us. I have two perfectly adequate “old school” stovetop pressure cookers. Personally, I am trying to simplify my kitchen and moving away from electric appliances so I am not reliant on the power grid. So for those reasons, I won’t be getting one myself. Don’t feel that you *have* to get one to take care of your family.
Thank you so very much for this reply. This is a big help and comfort to me! God bless you, Housewife.
Thank you, Wardeh, for sharing your knowledge and suggestions on so many topics. Since I found your site, I am excited to learn more about preparing healthy, nutritious food safely that is appealing to the entire family.
Hi. I would like to get my single sister, who does a lot of healthy cooking, an Instapot. I always go for the biggest and best. Am I over buying?
She makes a LOT of kombucha and I was hoping this would save her time.
Your thoughts please?
I should order it right away and would use your link to do so.
Thank You,
Laura
Hi Laura,
We know lots of singles and couples using their Instant Pot and loving it. 🙂 The 6 quart would likely be as big as you’d want to go. http://amzn.to/1L38bAR
Millie
Traditional Cooking School
I want to buy an instant pot but i need to know is stainless steel safe as it mentions it’s 18/8 ? I was using aluminium pressure cooker and just came to know about dangers of cooking in it, so want to get the instant pot,
The Instant Pot is 18/10 and we feel that is still safe.
~ Danielle, TCS Customer Success Team
Thanks ?