How to Use a Pressure Cooker: Expert Tips for Perfect Meals Every Time

Just 90 minutes later, we had already made a chicken stew with vegetables. She was really surprised and asked, “What happened?” The answer consists of only two words: pressure cooker. If the sound of the pot in your kitchen is bothering you, or you are thinking about buying a pressure cooker, then this TheKingLive article is for you.

I had not used my cooker for years and was worried it would burst; still, spoiler alert, it has never done so. On the contrary, it has made my life easier, reduced my grocery bills, and drastically cut my weekly cooking time. Now I am ready to give you some very hard-to-resist, detailed directions that you will be able to follow even in the middle of the night.

Learn how to operate pressure cookers

Your First Cook: The Easiest Way

Most guides just talk. Well, in this case, it’s different. We will cook a simple meal first, and then we will talk about it.

A significantly greater boiling temperature is possible with pressure cookers

The 5-Minute Chicken Recipe That Always Works

This one is for people who have just started cooking. It is dependable, and the meal is done in twenty minutes.

Here is what you need:

• 2–3 chicken breasts, either fresh or frozen
• 1 cup of chicken broth
• Salt, pepper, garlic powder
• Your pressure cooker

Steps:

• Check the ring. Uncover the pot and gently feel the rubber ring with your finger. If you don’t feel any cracks, it means your seal is good.
• Pour in the liquid first. Into the pot, pour 1 cup of broth.
• Place the chicken inside. By now the chicken breasts should be totally submerged in liquid. It is perfectly fine if they are still frozen. Sprinkle salt, pepper, and garlic powder on top.
• Close and seal. Secure the lid on top. For electric models, set the valve to the Sealing position. If it’s a stovetop model, make sure to put on the pressure weight.
• Turn on the timer and let it run.

Electric: Opt for Pressure Cook or Manual, and select 8 minutes (4 minutes for frozen).

Stovetop: As soon as it starts hissing, reduce the flame and continue cooking.

That’s all. Give the appliance time to do its thing. When you hear the beep, let the steam release on its own for five minutes. Then, open the valve.

If it’s your first time, time the natural release with your phone. After five minutes, use a cloth to gently turn the valve; a hiss is to be expected at this point.

Emma was truly astonished when she took her first bite the first night she made it: “I cannot believe I made this! The kids finished it. Simple wins.”

Tasty quick chicken enchiladas with cheese and cream

Safety First: Conquering Your Deepest Fears

The discussion on safety is never-ending, whether it’s someone’s private fear deep inside or a hot topic on social media. Pressure-cooker safety? Let’s be as frank as possible.

Are pressure cookers that dangerous? Modern devices are not only safe, but their safety levels are far beyond those of older models. The sole concern back then was the low standards set by the industry during the period from the 1950s to the 1970s. From the 1990s onwards, manufacturers have incorporated safety measures such as three to five backup systems that help prevent catastrophes.

When steam begins to emerge, turn on the weighted pressure regulator

Five Safety Systems You Will Find

Pressure regulator – automatically discharges excess pressure.

Safety lock – does not allow the lid to open under pressure.

Over-pressure plug – a rubber seal that fuses if the regulator and lock malfunction; it is nearly unbreakable.

Lid-detection (electric) system – the cooker will never start unless the lid is tightly closed.

Backup vent – an additional steam vent in the event of main valve failure.

Burns from steam? A rapid release can send out steam at up to about 250 °C. This is not a failure of the cooker but user error. Never touch the valve or place your hands over it; direct the steam to the side, toward a counter or a wall. I have more than eight years of experience with my cooker; any accidental burns I’ve had have been minor.

Bottom line: Modern pressure cookers are safe. The fear of them is no longer an issue. They can do no more harm than a blender when used properly. Here are three recipes to build your confidence. Stop talking about safety and start looking at the foods that never fail me.

Only the pressure indication will be activated in valve cookers

I Prepared a Chicken Burrito Bowl

Recipe: Time: 25 minutes; Serves: 4; Frozen? Yes

When you’re an only child and your only choice is frozen chicken and pantry staples, this meal is a blessing in disguise. Even at a twice-a-week rate, Emma can’t get enough of this dish.

Preparation: All you need to do is put the frozen chicken breasts and the other ingredients in a big pot, and leave it to cook until the rice is done. Along with sour cream, cilantro, avocado, and shredded cheese, feel free to add extra toppings if desired.

Method:

• Use frozen chicken in the pressure cooker.
• Add salsa over the chicken.
• Add corn, spices, and beans.
• Add chicken broth.
• Do not stir; keep the rice on top of the liquid.
• Lock the lid and close the valve.
• Set the timer for 15 minutes on high pressure.
• After the first 5 minutes of natural release, quickly release the rest of the pressure.
• Take off the lid, pull the chicken apart with two forks, mix everything, and finally sprinkle your favorite toppings on top.

Why it works: All ingredients cook at the same time, and you only spend a minute or so stirring; once you know how to use a pressure cooker, it does the rest for you.

Substitutes: pork or any other meat; bell pepper or jalapeños; vegan (replace meat with more beans and skip the meat entirely).

Before serving, let it to naturally cool

Recipe 2: Comforting Sunday Beef Stew

Yes, that's where the comfort food is.

Cooking Time: 45 minutes; Serves: 6 (you can freeze this recipe)

Preparation:

• 1.5 lb beef chuck (cubed)
• 2 Tbsp olive oil
• Salt/pepper to taste
• 2 cups beef broth
• 1 cup red wine (or additional broth)
• 2 Tbsp tomato paste
• 1 tsp Worcestershire sauce
• Fresh thyme and bay leaves
• 2 cups potatoes (cut into squares)
• 2 cups carrots (cut into squares)
• 2 cups celery (cut into squares)

Determine how much of each ingredient to use and how long to cook it

Method:

• Set your electric pressure cooker to Sauté mode, or use a stovetop pressure cooker manually without the lid.
• Add olive oil and brown the beef on all sides for around 5 minutes.
• Add the broth, wine, tomato paste, Worcestershire sauce, and the herbs.
• Close the lid, set to high pressure and cook for 20 minutes, then release the pressure quickly.
• Add potatoes, carrots, and celery, seal again, then cook for an additional 5 minutes on high pressure.
• Let it release pressure for 10 minutes, then quickly release the remaining pressure.

Delectable pasta and meat stew

Everything tenderizes beautifully in the broth in just 45 minutes, as opposed to 3 hours if you did this without a pressure cooker. The browning process in the beginning is essential for a nice layer of caramelization. It’s what gives the stew a nice depth of color.

Not doing it yields a flat stew. This recipe belongs to my neighbor Tom. Tom is a bit boastful and insists he can’t even cook. He brought the dish to a dinner party and claimed he made it himself. The beauty of pressure cooking is that it makes you seem like you did a lot more than you actually did when you started preparing it.

Steam release on the valve cooker model

Recipe 3: One-Hour Pulled Pork

Total Time: 75 minutes

Serves: 8

Freezes: Yes

Ingredients:

• 3–4 lb pork shoulder
• 2 Tbsp olive oil
• Season to taste with smoked paprika, pepper, salt, garlic powder, brown sugar (for the rub)
• 1 cup apple cider vinegar
• 1 cup chicken broth
• Your favorite BBQ sauce

Rub the pork shoulder with the spice rub. Pour the oil into the pressure cooker. When the oil is hot, place the pork shoulder into the pot and brown on all sides, about 2 minutes on each side. Remove the pork shoulder and add the apple cider vinegar and chicken broth, ensuring the liquid covers at least half the pork. Place the lid on. Cook at high pressure for 60 minutes. Once the pork is cooked, let the pressure release for 15 minutes and then finish with a quick release.

Using two forks, shred the pork and mix with your favorite BBQ sauce. To add a little crisp to the pork, spread the pork and BBQ sauce mixture in a single layer on a baking sheet and broil for 3–5 minutes.

Serve on a sandwich, in a taco, in a burrito bowl, or with a side of coleslaw.

This recipe will cost around $12 in total to feed all 8 people, so it is about $1.50 per person, which is about the price of getting restaurant-quality pulled pork.

Understanding How Pressure Cookers Work

You’ve done your cooking now; let’s get to the important part: why is the pressure cooker so effective? This will help you cook almost any recipe you want.

Why Does Cooking Happen So Quickly?

At ground level, the boiling point of water is 100 degrees Celsius. In a closed pressure cooker, the boiling point is raised to about 121 degrees Celsius, so more steam pressure builds up inside. If you’re learning how to use a pressure cooker, this is the core principle to remember. Why does this matter for your meal? The key is how that higher temperature speeds up the cooking of your food.

Take, for example, a beef stew that normally takes 2 hours; with a pressure cooker, this can be done in 30 minutes (about 4 times faster). A meal with dried beans can take over 8 hours; in a pressure cooker, this takes about 30 minutes (about 10 times faster). Baby back ribs also take 3 hours to cook, but a pressure cooker will make them ready in 45 minutes (about 4 times quicker). Any pulled pork meal that takes 6 hours can be done in 1 hour with the pressure cooker (about 6 times faster). A pot roast that normally takes 3 hours can also be done in about 1 hour in a pressure cooker.

The Triple Benefit: Fast, Healthy, Tasty

Nutrition preservation: a study by the USDA reveals that pressure cooking conserves about 90 percent of water-soluble vitamins, as compared to an average of 60 percent through normal boiling. Your vegetables remain healthier.

Concentration of flavors: boiling the food in an open pot will allow flavors to seep into the liquid as well as evaporate. Everything is locked into a pressure cooker, and you get tender meat and broths that taste as though they have simmered all day.

Savings on energy: switching to a pressure cooker resulted in savings of approximately 30 percent on my gas bill as I replaced many stovetop sessions with pressure cooking. The preparation is quicker; this is why the gadget consumes less energy. I save roughly $180 each year.

Use a pressure cooker to clean your glass jars

How to Select Your Pressure Cooker: The Ultimate Equipment Handbook

Whether it is your first pressure cooker or you are upgrading, this guide can help you when making the purchase decision.

Stovetop Models: The Conventional Power

These are used on the stove and rely on mechanical pressure regulation.

Jiggle-Top Pressure Cookers

The steam vent is fitted with a weighted valve on the surface. When pressure builds up, it rocks back and forth; this is why they are referred to as jiggle-tops.

Best brand: Presto dominates this category. Their six-quart aluminum model is priced between $40 and $60. It is nearly indestructible and many people have had the same Presto for more than twenty years.

Advantages:

• Cheapest option
• Can be used on any heat source, camping stoves included
• Minimal mechanics; no electronics to break
• Faster to pressurize than electric models (about 5–8 minutes)

Disadvantages:

• Needs monitoring and heat adjustment
• Noisy – constant jiggling
• Requires practice to maintain the right amount of pressure

Who will want to buy it: people on a budget or those who love to cook outdoors, or when the power goes off and they need to cook without electricity.

A mid-priced stovetop cooker is sold by T-fal at around 80–100 dollars. It is made of stainless steel and comes with additional safety features.

The traditional pressure cooker with a jiggly top

Valve-Based Stovetop Models

These use spring-loaded valves concealed within the lid, rather than a weighted regulator.

Best brands: Cuisinart and Fagor produce great valve cookers in the 120–150 dollar range.

Advantages:

• Quieter than jiggle-tops
• Greater precision in pressure control
• Pressure settings for low (8 psi) and high (15 psi)
• Some models do not emit steam during cooking, so they are very energy-efficient

Who should purchase: those who like hands-on cooking, individuals preparing delicate recipes that require low pressure, serious home cooks.

When preparing bone broth, I prefer a Cuisinart valve cooker because it extracts all the flavor and collagen.

The valve cooker is a more modern version of the traditional pressure cooker that has additional safety and convenience features

Electric Pressure Cookers: The Set-It-and-Forget-It Solution

These are all fully automated.

Instant Pot

They have literally changed the way people cook. If you’re just learning how to use a pressure cooker, the Instant Pot is often considered the ideal starting brand. Starting at $80 to $100, the six-quart Duo is the sweet spot. It can feed a family of four, is affordable, and has a lot of preset programs.

The main reasons why Instant Pots are loved are the following:

• Established community – 3+ million members
• Countless recipes
• Help available for any question
• Fixed programmable buttons – Meat/Stew, Bean/Chili, Rice, Porridge, Soup
• Has features like a slow cooker, rice cooker, and yogurt maker

Advantages:

• Set and forget, no supervision
• Automatic pressure control
• Built-in timer
• Food stays warm after cooking

Disadvantages:

• Takes 10 to 15 minutes to build pressure
• More things in your kitchen
• Has to be plugged in

Who this is for: complete beginners, very busy families, and people who want to have dinner ready when they get home. Emma bought an Instant Pot the day after the night we had chicken stew.

In one week, she made more meals from scratch than she had in the entire previous month.

Ninja Foodi

This model is also capable of air frying and costs around $150–$200, which is more than the Instant Pot, but you do get two appliances in one. Swapping the pressure cooker lid for the air fryer lid only takes a few seconds.

Who it is for: people who do not have a lot of space on their countertops and need both appliances, and families who like crunchy foods.

Crock-Pot Express

The low price on this one is great for people who need a budget-friendly option, as it is $70–$90. It offers reliable pressure cooking and does not have a lot of extra features.

The multi-featured, more sophisticated instant pot

What Pressure Cooker Do You Need to Buy?

This is all determined by your situation and budget.

If you are a total novice, then get an Instant Pot. The price is reasonable and you get all the community support.

If you are a more experienced cook, then get a Cuisinart stovetop valve cooker because it gives you more precision than most electric models.

If you are on the lowest of budgets, then the Presto jiggle-top is the way to go. It is very sturdy and can be as low as $40–$60.

If you want the most convenient option, the Ninja Foodi combo is incredibly handy if you can afford it.

Pressure Cooker vs Slow Cooker: Which One Do You Really Need?

This is the question I get the most, and since I have both of them, I can give you my honest opinion on each.

The Real Differences

Planning requirements:

• Slow cooker: gets turned on in the morning
• Pressure cooker: can start at 5 p.m. and be done by 6 p.m.

Speed comparison:

• Beef stew: 8 hours vs 30 minutes
• Dried beans: 6–8 hours vs 25 minutes
• Whole chicken: 6 hours vs 25 minutes
• Texture:
• Slow cooker: very tender, just falling to pieces
• Pressure cooker: tender, but with more structure
• The difference is not evident in most recipes. Pulled pork, for example, is a little different with the slow cooker, but pressure-cooker pulled pork is practically the same.
• Energy consumption: pressure cookers also conserve much more energy. Six hours at low heat vs 30 minutes at high pressure is a big difference.

What I Recommend

To begin with, I recommend that you buy a pressure cooker. Newer versions like the Instant Pot have a function that allows you to slow cook and, thus, you can combine the two into one appliance.

But if you already like slow cookers, it is still worth getting a pressure cooker to help out on evenings when you forget to start cooking dinner early.

Verify the safety of your pressure cooker before using it

Transform Your Favorite Recipes for the Pressure Cooker

When you have the fundamentals, you can start customizing your favorites.

Basic Conversion Formula

NOTE: Meal preparation time differs for everyone. How long it takes to prepare the food depends on your cooking skills and how comfortable you are with using the pressure cooker.

Standard cooking time: divide by three.

1 hour on the stove = 10–20 minutes on high pressure

3-hour pot roast = 1 hour in a pressure cooker

90 minutes on the stove = 30 minutes in a pressure cooker

Liquid: Reduce by 20–30 percent since evaporation is low.

If a recipe uses 4 cups of broth, change it to 3 cups. If necessary, add more liquid after cooking.

Add enough water to the pressure cooker to suit your specific needs

How Long to Prepare Foods in a Pressure Cooker

When you learn how long common foods take to cook, your guess-and-start-cooking approach becomes much more streamlined and you’ll understand how to use a pressure cooker with a lot more confidence. You can think of these times as quick references you can tweak a bit for your own preferences and cooking level.

Proteins, Fresh, High Pressure

Chicken breast: 8 to 10 minutes (quick release).

Chicken thighs: 10 to 12 minutes with a 10-minute natural release.

Whole chicken (3 to 4 lb): 25 to 30 minutes, 15-minute natural release.

1-inch-thick pork chops: 8 to 10 minutes (quick release).

Pork shoulder: 60 minutes (15-minute natural release).

Beef stew meat: 20 to 25 minutes with 10 minutes of natural release.

Pot roast (3 lb): 60 to 75 minutes with 20 minutes of natural release.

Baby back ribs: 25 to 30 minutes with 10 minutes of natural release.

Before cooking, brown and season the meat

Proteins from the Freezer

Frozen chicken breast: 12 to 15 minutes.

Frozen ground beef: 20 minutes of cooking time, then crumble the beef and add an additional minute to finish cooking.

Grains (High Pressure)

White rice: 4 minutes with 10 minutes of natural release.

Brown rice: 22 minutes with 10 minutes of natural release.

Quinoa: 1 minute with 10 minutes of natural release.

Wild rice: 25 to 30 minutes with 10 minutes of natural release.

Steel-cut oats: about 10 minutes with 10 minutes of natural release.

Legumes (Unsoaked, High Pressure)

This is a very simple method of cooking legumes, especially beans, using a pressure cooker.

Pressure Cooker Beans and Other Foods

Black beans – 25–30 minutes; 15-minute natural release

Chickpeas – 35–40 minutes; 15-minute natural release

Lentils – 8–10 minutes; 10-minute natural release

Kidney beans – 25–30 minutes; 15-minute natural release

Vegetables

Potatoes (cubed) – 6–8 minutes; quick release

Sweet potatoes (whole) – 10–12 minutes; quick release

Carrots (rounds) – 3–4 minutes; quick release

Broccoli – 1–2 minutes; quick release

Green beans – 3–4 minutes; quick release

Beets (medium) – 20–50 minutes; natural release

Corn on the cob – 3 minutes; quick release

Before adding the vegetables, chop and prepare them

Other Uses

Hard-boiled eggs – 5 minutes; quick release; ice bath

Bone broth – 120 minutes; natural release

Cheesecake – 35–40 minutes; natural release completely. Adjust time in 5-minute increments. Food will continue to cook during this passive pressure release, so please keep this in mind.

Troubleshooting: How to Fix a Pressure Cooker

Every cook will eventually run into warning messages or a pot that will not come to pressure. Rest assured, this section is here not to panic you, but to help you troubleshoot the most common issues. Most problems come down to sealing issues, the amount of liquid in the pot, or food stuck to the bottom.

Problem 1: Warnings and “Burn” Messages

The “Burn” message means there is insufficient liquid in the pot and the food stuck to the bottom is triggering the burn sensor.

Pour 1/2–1 cup of liquid before adding your other ingredients.

Thin tomato sauces by adding 1/4–1/2 cup water or broth.

Scrape the bottom of the pot clean of any stuck/charred food.

Use a layered approach: keep dairy ingredients on top, meat in the middle, and dried pasta or rice on top.

Don't forget to clean your cooker after each use

Problem 2: Refuses to Come to Pressure

Causes & Solutions:

Seal rubber ring is not in position: remove, center, and replace.

Valve: ensure it is turned to the closed position.

Insufficient liquid: check the pressure cooker’s guidelines (for both electric and stovetop models) for the minimum amount of liquid.

Valve is clogged: remove the valve screw assembly and rinse out any accumulated debris.

Problem 3: Thin and Weak Flavors

Why: there is too much liquid.

Solutions:

In the future, use 20–30% less liquid.

After cooking, activate the Sauté function and allow it to simmer uncovered for 5–10 minutes to reduce the sauce.

Add most of your seasonings at the end of cooking.

Stews in the Instant Pot are often best made by reducing the initial sauté time or by cutting the end-of-cooking time by about 5 minutes. When liquid and time are reduced, the sauce thickens and the flavors are often enhanced exponentially.

Problem 4: Vegetables Have Turned to Mush

Why: vegetables can cook in a pressure cooker very quickly – faster than meat.

Solution: cook the protein first, then quick release the pressure, add vegetables, close the lid again, and cook the vegetables for their shorter time. The majority of vegetables require 3 minutes or less.

Problem 5: The Seal Smells Like Last Night’s Curry

What is going on:

Silicone tends to absorb odors from oily cooked dishes, especially strong ones like curry.

What you can do:

Wash the seal with dish soap.

Soak the seal in a mixture containing 1 tablespoon of baking soda per 1 cup of water for 30 minutes.

To lighten the smell, store the seal with a lemon wedge.

If you cook many different types of food, you can buy more seals (around 8–10 dollars each).

What I do: I have 3 seals – one for savory dishes, one for Indian/Mexican meals, and one for desserts.

Beyond Dinner: Surprising Uses of Your Pressure Cooker

Pressure cookers are not only for stews and one-pot dinners. Once you are comfortable with the basics, you can use the same appliance for breakfasts, snacks, and make-ahead staples. These extra uses can save even more time and money during the week.

Before cooking, prepare all of your ingredients

Cooking Perfect Hard-Boiled Eggs

Add 1 cup of water to the pot, then insert eggs into the steamer basket. Cook at high pressure for 5 minutes, then quick release, followed by a 5-minute ice bath. The shells practically fall off. On Sundays, I prepare a dozen for fast breakfasts and salads.

Homemade Yogurt for a Few Cents

The majority of Instant Pots are equipped with a yogurt feature. Heat 1/2 gallon of milk to 180°F and cool it down to 110°F; then, mix in 2 tablespoons of starter yogurt and leave the mixture sitting for about 8 hours to produce fresh yogurt, which is nearly 25% cheaper than the kind available in stores.

Nutrient-Rich Bone Broth in Just 2 Hours

Making bone broth the traditional way takes about twelve to twenty-four hours. But with a pressure cooker, it’s just two hours! High pressure is the main factor responsible for collagen extraction and for bones releasing their minerals. I keep chicken bones in the freezer and once a month I make broth.

Weekly Meal Prep in One Hour

If you are in a hurry, the pressure cooker will become your closest friend. My Sunday routine is: soak 3 lbs of dried beans (30 minutes), cut up 5 lbs of chicken breast (10 minutes), make one giant pot of brown rice (22 minutes), and boil eggs (5 minutes). After that, I split everything into portions. I have meals for the week. Once I started this, my grocery bills dropped by about $100 a month compared to my previous spending. The price of ready-made meals is 3–4 times higher than the price of home-cooked meals.

Prepare your recipe for quick rice and beans

Never Forget: Pressure Cooking

The pressure cooker in the cabinet, which has not been used for a long time, is almost the same as not having a pressure cooker at all. The goal is to turn it into one of your most frequently used appliances.

One Recipe a Week to Clean Out Cans

Cooking everything in the pantry at once in a pressure cooker is definitely not a great idea. But if you just select one recipe – I would suggest chicken burrito bowls since they are almost impossible to mess up – then you can set it up once, get accustomed to the process, and the next week move on to a different recipe. At the end of the month, you will have rotated through several new recipes without even thinking too hard about it.

Keep a Note of What Works on Your Phone

This is why I always have a note on my phone called “Pressure Cooker Times,” where I keep records like: Chicken thighs: 10–12 min, NR-10 (natural release 10 minutes); Beets: 20 min, QR (quick release). Eventually, you will have your own food timing database with your family’s favorite foods.

Participate in the Community

The Instant Pot Facebook group has a whopping membership of over 3 million people. They share recipes, troubleshoot problems, and experiment with new methods. Some of the best tricks I’ve learned have come from random comments in these communities. A question can receive 20 replies in an hour! Don’t be afraid of making mistakes.

Of course, there is a learning curve. In my second week, broccoli turned into a greyish slime, which was my sign that I was still learning. The next week, I was preparing the most mouthwatering pot roast. The mistakes you make along the way are far fewer than the victories you experience.

So now Emma sends me her food pics occasionally. Just last week, she was making yogurt at home, a process she would have completely avoided before. According to her, the Instant Pot, this how to use a pressure cooker guide from TheKingLive, and the practical tips she picked up there have made her a fearless cook. When, with such little effort, you can prepare meals that sound complicated, that is the moment you start considering yourself a cook. The shift in mindset is almost priceless, and so is the time saved. You can close this page and then treat yourself to something nice. Your electric cooker has been sitting idle for a while, and I assure you it’s not as hard as it looks.