I've been pressure cooking for more than 2 years. And guess what?
Pressure cooking is easy… but not as easy as everyone says.
So in today's podcast (video and notes are below, too) I'm sharing the things no one else tells you about pressure cooking.
Well, except for me… and Vickilynn and Haniya, who are helping me teach our Pressure Cooking eCourse. 🙂
Be sure to add your lessons learned in the comments!
Won't play for you? Try here. Mobile or desktop users, you can hear my podcast with Stitcher, on-demand and on-the-go. (What's Stitcher?) You can also get it on iTunes or subscribe in the Podcasts app.
I recorded this podcast live on Facebook Live last week, and here's the video from that! It's just like the audio file above, except you can see it, too. 🙂
1. The Instant Pot makes pressure cooking soooooo much more doable.
I know this from experience. I first got a stove-top pressure cooker and I loved that. But it was pretty hands on. I had to be right there; and to be honest, it was a big of a drag. Because for something that was supposed to be so easy, I sure was having to monitor it a lot… (Not hard, just not that easy.)
Then I saw the Instant Pot and knew it was going to make pressure cooking so easy. It did not disappoint. I literally use it all the time. For eggs, reheating, whole chickens. Even if the dinner I’m cooking doesn’t involve the pressure cooker, I will still cook something in it while I can to free me up later. Example: last night we were barbecuing chicken. And potatoes were boiling on the camp stove. So I put a whole chicken in the Instant Pot and cooked that for today’s meals.
2. Use the saute function to pre-heat and save time!
You can pre-heat your cooker by putting in the liquid and putting on saute function while prepping your ingredients. Then it’s all hotter when you’re ready to pressurize. You can also pre-heat your ingredients or prepare them at room temperature. The less cold everything is when you start the pressure cooking cycle, the faster you’ll get pressurized. Sometimes, it can take up to 30 minutes to get pressurized!
3. Add more water if you lost too much during pre-heat.
Sometimes, you’re pre-heating the cooker with a bit of water and a lot of it evaporates by the time you’re ready to pressure cook. You MUST add more water or it won’t pressurize. (Pressure cooking is cooking with steam under pressure. In order to have steam, you must have water!)
This happened to me the other day. I lost liquid and then I added broccoli and it went through the cooking cycle but not under pressure. I couldn’t figure it out… tried to pressurize it 3 times until it finally dawned on me… not enough liquid!
4. Pressure cooking helps me beat the heat!
Our house gets hot in the summer and doesn’t ventilate. We do most of our cooking outside on the camp stove, or I take appliances outside and to use them. However, I am able to use the pressure cooker inside the house (even though sometimes I don’t) because it simply doesn’t output heat like the stove, oven, crockpot, or toaster oven. It’s amazing! When I need to release the steam, I can take it outside just for that (if I want).
5. You probably have most of what you need already.
Other than the Instant Pot itself, you probably have most of what you need already in your kitchen to make fun and interesting dishes! This doesn’t mean you might not make the occasional purchase, but you can do A LOT with what you have.
For instance, Pyrex glass storage bowls make great cooking containers. And a layer of parchment paper followed by aluminum foil makes a non-toxic cover. (We cover more accessories and necessities in the Pressure Cooking eCourse.)
6. Allow time for prep, pressurizing, de-pressurizing, and cooling down, too.
Even though the main premise of pressure cooking is that things cook faster, you still need to allow for prep, coming to pressure, de-pressurizing, and cooling down. So… it’s not a huge time saver but the results are worth it enough to do it. Especially the hands-free aspect of the Instant Pot. I still factor in the same amount of cooking time for dinner than I did before pressure cooking.
One of the biggies here is that the food is waaaayyyyy hotter when it’s done than with normal cooking. Therefore it’s really important to allow for 10 to 15 minutes so it can cool down enough for the family to actually enjoy eating it.
- Instant Pot Pressure Cooker
- 8 Reasons To Love Pressure Cooking
- The Great Big Pressure Cooker Cookbook
- Our Pressure Cooking eCourse
Got Questions or Comments?
I'd love to answer your questions or share your comments on the air in future episodes. Here are the guidelines:
- Share your name and where you live.
- Share your website or blog URL (if you have one).
- One question per voicemail — leave as many voicemails as you'd like.
- Keep each question brief — like 30 seconds or less, if you can.
Ready with your question and info? Leave a voicemail with your question at 1-855-844-4775 (toll free) or 1-317-434-1180. Or, contact me via our webform.
I'm so grateful when you visit my show on iTunes and leave a rating and/or review! KnowYourFoodPodcast.com/iTunes This helps me make my podcast better and also helps others find it. Thank you! For past or current episodes, check out the Know Your Food with Wardee podcast archives.
Subscribe to My Podcast via Email
Want me to email you each time there's a new podcast? Click here to sign up.
Anything to Add?
I would love to hear from you! Do you have questions for me, or comments about anything shared in this episode?
Like this podcast? Please help me reach others by using the share buttons at the top of this post. Thanks!
We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).