How To Buy The Most Efficient Pressure Cooker

Papin's Steam Digester

The first pressure cooker was invented over 300 years ago by Denis Papin, a french physicist and mathematician. It's large and awkward construction required a specially built furnace for it's use which made it too be dangerous to use. Invented in 1679 and presented to the Royal Society in London, England in May of 1679 as a way to feed the poor. At the time of Papin's invention, little was known on how to control pressure within a closed airtight vessel. During the presentation, its use resulted in an explosion, which lead Papin to invent a pressure valve to relieve the build up of pressure within the cooker. The second presentation, three years later, proved to be successful in the cooking of a meal for King Charles the second and the Royal Society and resulted in positive reviews. Papin called his invention the steam digester and it is operation was based on the premise of cooking food under pressure with a small amount of water.

Throughout the last 3 centuries, different versions have appeared. The earliest time recorded for it's use in the military was inspired by Napoleon Bonaparte, who offered 12000 francs to the person who could find away to preserve food for the feeding of his troops during the Napoleonic Wars.In 1765. A Parisian candymaker by the name of Nicholas Appert won the prize with his process of canning foods which he named after himself by calling his process of preserving foods "appertisation" and became the forerunner of using pressurized heat in canning foods -a process still used today.

The National Presto Company presented the first commercial version of this specialty cooker in the U.S. at the New York World's Fair in 1939. Pressure cookers manufactured, prior to the 1940's. were not affordable for the average household until the latter part of 1940's. As more and more manufacturers entered the market, prices began to fall and the quality of pot began to suffer. Horror stories abounded, referencing explosions in their use and manufacturers began to drop out of the market. leaving only those who were interested in making improvements. At the same time, frozen foods and entrees began to overshadow the benefits of pressure cooking in providing healthy and nutritional meals.

Not until the latter years of the sixties and the early seventies did the consumer once again become aware of the health benefits of cooking food under pressure , did pressure cooking regain its popularity through its use by the baby boomers. As the trend for its use fell out of favor again here in America in the fifties, European and Asian manufacturers began to develop newer designs with updated safety features with new valve systems that incorporated safety valves and updated pressure release methods. Here in America manufacturers were slow to embrace the updated designs and much of the innovations in the cookers today are the result of imported designs by the European and Asian countries who have consistently used this process of cooking for years. In European and Asian countries with high fuel costs the pressure cooker has become a staple item in households. Americans have only in recent years rediscovered the healthy attributes of pressure cooking foods along with the benefits this process offers in the saving of time and fuel, - something that our European and Asian counterparts have known for some time. We, as Americans, facing rising fuel costs, would do well to follow the example set forth in cooking practices by these high cost fuel countries.

photocredit: D.Starks /Amaxon Customer

A typical pressure cooker consists of a heavy pot with a locking lid. A pressure regulator, controls the amount of pressure within the pot at a standard unit of pressure of 15 psi (pounds per square) and is usually located on the pot's lid. A vent pipe is located directly under the pressure regulator and maintains a steady operating pressure of 15 psi within the pot by allowing the escape of excess steam to prevent the pot from exploding. The air vent cover lock serves as a visual indicator of pressure with a lock pin that engages it, to prevent opening while pressure remains within the pot. A sealing ring forms an airtight seal\
between the pot's top edge and the lid to prevent steam from escaping . An over pressure plog is located on the lid to release steam. if the vent pipe becomes clogged . A cooking rack or basket is usually included, for steaming vegetables and fruits or cooking more than one food at a time to prevent the intermingling of flavors.

The basic principle of pressure cooking is to raise the boiling point of water above the level of atmospheric pressure to cook food faster. Water, in an open pot, boils at sea level at 212 degrees Fahrenheit (100 degrees Celsius). Yet, no matter how much heat is applied to the pot, the temperature of boiling water remains the same.

However, when a small amount of liquid is placed in a covered, airtight pot and allowed to boil, Steam is produced. Steam confined in an airtight environment produces pressure. As pressure builds within the cooker, it raises the temperature of the liquid above boiling point. Food cooks faster when placed within the same environment, because pressure forces steam evenly throughout the food and its surface. Safety features such as valves are used to release excess steam and to control pressure and to maintain the desired pressure within the pot.

Because food cooks faster under pressure, you receive the following benefits in its use:

• Food cooks up to 70% faster with less impact on the use of energy for cooking than the conventional method of cooking with dry heat



• Cheaper cuts of meat are tenderized while cooking as the steam softens connective tissues within the meat to the tenderness of the most expensive cuts of meat



• The use of less liquids. prevents the loss of water soluble nutrients that are essential to a healthy diet, and the preservation of the flavor and color in foods



• Food will not become distorted due to the even application of pressure on the surface of food.



• Vegetables and fruits retain the nutrients that are necessary for healthier living and retain their flavor and



• Microorganisms often associated with the improper handling and cooking of foods are eliminated

Kuhn Rikon's Top Seller 5 quart pressure cooker>
Click on image

Second generation pressure cookers or the modern day stove top cookers are made from stamped, buffed, anodized aluminum or 18/10 stainless steel. Cookers made from aluminum are usually cheaper than their stainless steel counter parts, but some can be prohibitive in cost based on their size, brand name and the number of amenities and safety measures they offer. Non-anodized aluminum used as a cooking surface tends to react to highly acidic foods such as tomatoes and it is prone to stains, pitting and leaching metal into foods. However, manufacturers have purportedly addressed these concerns with the production of anodized aluminum pans.

Anodized aluminum has an almost diamond hard surface and is dark gray in color. It is the highest quality aluminum used in cookware and is capable of cooking highly acidic foods due to it's virtually non-porous surface which also serves as a non-stick surface for foods. Pots made of anodized aluminum are scratch resistant and can be used with all types of cooking utensils. Heat is evenly distributed across its surface due to the high heat conductive properties of aluminum. It offers a much longer life of durability than other types of aluminum. However it is not indestructible, and although it is not easily dented, it can show signs of discoloration through the use of harsh detergents in its cleaning along with wear over a period of time. Anodized aluminum can be dyed and sealed to reduce or eliminate dye bleed-out. Anodized and non-anodized Aluminum pots usually come with a non-stick cooking surface which has a tendency to flake and peel under pressure over a period of time. Aluminum cookers are lighter in weight than their stainless steel counterparts. Although there is no proven link to aluminum pans and health issues that are associated with this metal, I tend to shy away from their use High quality cookers are made from 18/10 steel which is a non-reactive alloy. By itself , stainless steel is not a good conductor of heat. To circumvent the non-conductive heat properties of stainless steel, stainless steel cookers usually have a tri-ply (tri-clad) or copper clad bottom . In most cases tri-ply or triclad refers to 2 types of metal with the most heat conductive metal .sandwiched between metal that is non-conductive of heat - providing the cooking surface of the with an even distribution of heat.

Kuhn Rikon 3344 7 3/8 Quart Pressure Cooker
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High quality pressure cookers are made from 18/10 steel which is a non-reactive alloy. By itself , stainless steel is not a good conductor of heat. To circumvent the non-conductive heat properties of stainless steel, stainless steel cookers usually have a tri-ply (tri-clad) or copper clad bottom . In most cases tri-ply or triclad refers to 2 types of metal with the most heat conducive metal .sandwiched between metal that is non-conductive of heat - providing the cooking surface of the with an even distribution of heat

Stainless steel provides a virtually non-stick surface and it is easy to clean and is dishwasher safe. Unlike the coated aluminum pots, it is also rust and scratch resistant and impervious to high acidic foods . It will withstand the rigorous conditions of cooking food under pressure and most are capable of using any source of heat. The stove top version usually offers more than one setting for pressure and 2 or more safety features to set your mind at ease in its use.

The stove top version is fitted with one of three types of pressure regulators.The pressure release valve can be found either on the lid or the handle. The seal or gasket. located between the lid and the top edge of the cooker, will expand outward to release the pressure, when there is too much pressure in the pot. The pressure indicator is either located on the lid or in the handle. Most cookers will have 2 to 3 pressure settings. Many are equipped with ergonomically handles that will fit the grip of your hand when lifting. Some are equipped with a longer handle and a shorter assist handle to make it much easier in moving the pot from the stove to the sink when a recipe calls for the cold release method for reducing pressure within the pot. The pot will also have 2 or more safety plugs for release of too much pressure if it becomes necessary to prevent the pot from exploding. Some stove top versions may not be suited for glass top stoves and it may be prudent to determine whether your cooker can withstand all domestic sources of heat before buying.

Despite, the many improvements in the stove top pressure cookers of today, they are not built as sturdy as the 1st generation cookers and they may not last as long. Manufacturers will only guarantee the availability of parts for a specified number of years and most will not guarantee wearable parts such as handles,gaskets or other moving parts. The newer pots are lighter in weight, have more plastic, rubber or silicone parts than grandmother's old pot . Handles on your pot, whether silicone or hard plastic are prone to wear and damage from both high heat and use over a period of time, along with other wearable parts on your cooker, but these parts are replaceable.. Yet, unlike the electric cooker, the workmanship is usually guaranteed for a much longer period of time

Presto 6 quart SS Pressure Cooker Stainless Steel basket . 4 safety systems, Aluminum clad base,1 year warranty. Measures 15 1/2 by 9 1/2 by 10 1/2 inches. Click image

An electric pressure cooker consists of an inner removable pot that is contained within a housing. The inner pot is usually made of aluminum. although the Inner pot can be constructed of stainless steel with a tri-ply(tri-clad) bottom, buffed, polished or anodized aluminum with or without a non-stick surface. The size of the housing is determined by the size of the inner pot, along with the inner control modules and an electric coil, which in many instances. make it much bulkier than the stove top version. Some electric cookers are bulkier than their stove top counterparts and may pose problems with storage if you are limited in cabinet space. Many come with such features as timing controls, various heat and pressure settings, quick pressure release valves and locking lids that prevent opening while pressure is still in the pot .

.Many come with a variety of programmable features such as timing controls, various heat and pressure settings. Located within the housing unit are a heating element, pressure and temperature sensors and a control that monitors the temperature of the inner pot. and a microprocessor that is used to control the timing, heating and cooking cycles. Many are equipped with an audible sound if an unsafe operating condition is detected or an automatic cutoff. Some cookers will have a cooking trivet usually made of plastic to prevent scratching of the non-stick surface. Most electric pressure cookers are not made in the wide range of sizes available for the stove top version. In most cases, they are limited to a 6 quart capacity, but there are some that are larger. Most carry a 1 year limited warranty..with the exception of Cuisinart CPC-600 that offers a 3 year limited warranty.

There is no set standard on the operating/working pressure in electric cookers and many fall short of the 15 psi required by the USDA for food safety. Most recipes for cooking food under pressure are written to be cooked under the USDA standard . Some operating manuals will state what the high and low operating pressure unit is within the pot while cooking, others will only state that there is a high and low pressure. You may have to contact the manufacturer to determine whether your pot is compatible with the USDA standard. Use of the type of kitchen utensils not recommended by the manufacturer can cause damage to the unit and are not covered by warranty. If your pot does not meet the standard unit of pressure here in the United States, you may find that with recipes that did not come with your pressure cooker, you may have to adjust either your cooking time or the quantity of your recipe.. One of the major complaints on some electric cookers by consumers is that the lid is difficult to seal.

Note: Although electric cookers provide a great deal of convenience in cooking under pressure with a variety of settings, they do not come with as many safety features as their stove top counterpart. You should not expect your electric pressure cooker to last as long as the stove top version. Modules are subject to failure and the heating coil can burn out leading to repairs that may prove to be more costly than buying a new cooker.

Second generation pressure cookers or modern day stove top cookers are equipped with one of three types of pressure reguators: The look of the regulator and it's housing can differ from manufacturer to manufacturer. This does not mean that one regulator is more efficient than the other. The choice in the type of regulator on the pot you deciide to buy can be simply what you consider is more visiually convenient for you.

• 1. The Weighted valve pressure regulator can be found on both first and second generation cookers. It is commonly known as "the jiggle top" and is located on top of the vent pipe which is a small opening in the cover of the cooker that allows the automatic release of excess steam while cooking. It maintains pressure at 15 psi, which is the standard created by the USDA for most cookers here in the United States. This type of regulator must be watched and the heat beneath the pot must be adjusted to a lower setting to maintain a slow release of steam and a gentle rocking motion.The regulator will start to rock and let off short bursts of steam when the pressure has been reached. It produces an audible and visual indicator that the pot is operating properly and maintains a standad pressure of 15 psi with a gentle rocking motion. The source of heat needs to be adjusted to maintain this gentle rock. If your cooker becomes quiet, then your recipe needs attention. Pressure cookers with a weighte valve regulator are usually modest in price.


• 2. The Modified Weighted Valve is attached to the cooker and intermittently releases steam in short bursts. but does not rock. When steam emits from it, cooking time has begun. This regulator requires you to adjust the heat beneath the pot to maintain the desired pressure. Pressure cookers with this typeof regular are moderately prices but slightly more than cookers with the jiggle top. Cooking time begins when steam begins to escape from the regulator. It is sometimes difficult to tell when steam begins to escape, so you must watch it carefully. You will need to adjust your heat setting to a lower temperature to maintain a slow release of steam. .Pressure cookers with this style of regulator are modestly priced and sometimes slightly higher than the onew with a weighted valve regulator









• 3. The spring valve can be in the form of a pop up valve about 1 inch in length with 2 to 3 settings on it or a dial mecanism on the handle with a visual indicator that pops up to show the pressure within the pot.. The heat beneath the pot is then regulated to maintain the level of pressure within the pot.. The pop up valve on some cookers also serves as quick release valve to release excess steam and is found on both the stove top and electric version. Those with a pop up indicator should be watched for there is no audible indication of when pressure has been reached. Pressure cookers with this type of regulator are usually more expensive than those with the weighted or modifified weighted valve. The spring valve cookers are more costly than the "jiggle top" or the weighted valve pressure cookers. This type of release valve is found on many of the second generation cookers and it is a common valve found on the thrid generation of cookers.


Note: All pressure cookers are not equal. Parts are not interchangeable and even the stove top cooker can have a regulator whose pressure units are not in psi( pounds per square inch). Pressure units for your pot can be from kilopascals(kpa) to kgs/cms2. For instance 15 psi = 103.42135 kpa or 1.05 kgs/cms2. You should make sure your cooker is up to the USDA standard.

There are 3 pressure release methods for pressure cookers

cold water
release method

• 1.Cold water release is the fastest method. It can only be used with stove top cookers and is achieved by running cold tap water over the pressure cooker - avoiding the steam vent. This method is used with foods that require a short cooking time or cooking time must be stopped as quickly as possible.





quick release
method



• 2. Quick Release Method involves the release of steam quickly by pressing down or turning the pressure relief valve. Usually used to add ingredients that have a shorter cooking time.without interupting the cooking process and cooling off the pot. Food easily resumes cooking when returned to the burner. Use a long handled spoon or some other kitchen utensil to release steam, not your hand.



• 3.Natural release Method requires removing the pressure cooker from the source of heat to cool down on its own.

Faucet photo credit: purplepeach-photos/photbucket

Size + Type + Brand + Features = Cost

Pressure cooker sizes..
Sizes of pressure cookers are in units of total capacity, but when in use, it should only be filled to a maximum of 2/3 of its total capacity for solid foods and 1/2 of its total capacity for foods that froth or foam such as rice, beans, and pasta.. The unit of capacity is usually in quarts or liters, ranging from the smallest (2 quarts) to 41.5 quarts. The larger sizes , usually 10 quarts or more, depending on the manufacturer, are used for pressure canning. In both the electric and stove top versions, the most popular sizes are 4, 6,and 8 quart pots, with the 6 quart being the most commonly used size.

The 4 quart cooker is usually adequate for a family of two to four people and can be used for cooking side dishers, . The six quart cooker, being the more popular size can accommodate most foods and usually used for 4 or more people within a family. The 8 quart is often used in cooking for larger families and gatherings. However, with adjustments to cooking time and the recipe, you can cook smaller amounts in a larger cooker. My personnal preference is the 6 quart pot, due to it capability of cooking a whole chicken or an average size roast .

Price Of Pressure Cookers
Price can vary by size, features.brand name and the type of metal from which,.the cooker is constructed . Aluminum icookers are usually the cheapest but beware that some aluminum cooker's, especially electric cookers, the price can sometime be more prohibitive than a stove top version. The general price range for most stove top cookers isaround $50.00 to well over $200.00. However price is not always an indicator of performance. and there are pots in a lower price range that can cook as well as and provide the same benefits as those in a higher price range.

All-American Pressure Canner 15 1/2 qt, Heavy Guage Aluminum, holds 7 quart size/10 pint size jars. a Steam Gauge and Over Pressure. Release Valve

The size at which a pressure cooker is considered a pressure canner can differ by manufacturer, but a pressure cooker is usually considered a pressure canner, if it has a locking lid, a pressure guage and a vent pipe/steam port, safety fuse, wire jar rack, and the capacity to hold 4-1 quart jars.

A canner is capable of cooking food in the same manner as a pressure cooker, but a pressure cooker should not be used to can foods. Some manufactures advertise their pressure cooker as being able to can foods. A pressure canner has the same requirement of 15 psi as a pressure cooker depending on what is being canned and at what altitude, but it must be vented 10 minutes before it is pressurized. The USDA and the National Home Food Preservation Center do not recommend that the domestic cooker be used for canning foods. See the USDA's Pressure canner definition.

Pressure cookers use less water than pressure canners and the diameter of the pot is smaller with a shallower depth and a shorter heat up and cool down time period than a pressure canner. The shorter heat up and cool down period for a a domestic cooker may not target the microorganisms necessary for food safety. Canners can have a flat or concave bottom. Some are capable of being used on glass top stoves and others are not. If you plan to both cook and can foods within the same cooking vessel, the wisest and safest choice would be to purchase a pressure canner. Your choice of a pressure canner may well be dependent on the canner's weight when full, its height, type of cooktop and whether the canner will fit between your cooktop and your stove vent hood, if you have one.
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Photo credit: Solcis/photobucket

In making a decision to buy a pressure cooker, you should know how you plan to use it, i.e for canning or cooking foods or both. If both, then invest in a pressure canner. Size of family and their eating habits may also play a factor in what size cooker you plan to buy, but if you are in doubt, get the 6 quart, or if you have a large family, the 8 quart may prove to be more useful. You still have the option available of scaling your recipes to meet your needs. The worst case scenario with a larger pot is that you have food left over for another meal

• 1. Durability and warranty are important factors in buying a pressure cooker. Warranties can range from 1 year to a limited lifetime warranty.The better quality stainless steel cookers usually come with a 10 year or longer warranty. Electric cookers and aluminum stove top cookers usually offer only a 1 year warranty and are less likely to provide the durability that is associated with the stainless steel stove top version..
  
  If cost is a factor in your purchase, there are budget conscious stainless steel stove top versions available. Aluminum cookers are leaner on your pocketbook, but are also lighter than stainless steel. If you decide to use an aluminum cooker, the anodized aluminum pot, is a far better choice than an all aluminum cooker with a non-stick coating, but if you can - opt for the stainless steel version. Be sure to look for cookers with a locking lid, that have been independently tested. Here in the United States, Underwriters Laboratory(Ul) is the most well known independent tester of consumer products. An independent testing agency assures you that your cooker's performance meets the manufacturer's stated claims.



• 2. Look for one that has an easy to read pressure indicator.



• 3. Your cooker should have a maximum setting of 15 psi. Anything less can result in food being under-cooked or over-cooked. This defeats the purpose of cooking faster to save energy and may not target the necessary microorganisms required for food safety.



• 4. Choose a cooker with a removeable regulator, this will allow you to clear the vent pipe of food, that can interfere with it operating properly.



• 5. Many stove top cookers are equipped with ergonomical handles, that conform to the grip of your hand, making the lifting of the pot more comfortable in moving it from the stove to the sink when a recipe calls for the cold method release to depressurize the pot. Most have a longer handle and a smaller handle known as an assist handle to aid in lifting your cooker.



• 6. To achieve maximum use and the return on your investment, it is adviseable that your purchase be made from a manufacturer that has been around for sometime to insure that parts for your cooker are readily available. Parts are not interchangeable so, check with the manufacturer for the number of years, the parts for your brand of cooker will be in stock.



• 7. The stove top version can be pretty heavy when filled with food and the weight of your cooker with and without food, is also a factor to be considered, especially if you have problems lifting.



• 8. If you plan to cook more than 1 type of food in the pot, look for one with a cooking rack or basket .These items will prevent the intermingling of flavors when more than one type of food is being cooked another.



• 9.You may also want to make sure your pressure cooker is suitable for all domestic sources of heat, you never know when you may have to use it on a different source of heat than normally used.

Performance of a cooker is not always indicated by price. There are some band name cookers that are extremely well-made such as WMF and Fissler, but do not meet the USDA standard of 15 psi. Kuhn Rikon is considered one of the top of the line cookers. It operates quietly and loses very little moisture in cooking . Although more costly than many others, it does meet the USDA standard and offers a 10 year limited warranty. Parts are readily available and remain in stock for 15 years. The Fagor brand of cookers is also considered a top of the line cooker and ranks high in workmanship, meets the USDA standard of pressure and offers a 12 year warranty on workmanship.

All brands of pressure cookers discussed here are UL listed and are suited for most, if not all, domestic cooking surfaces. Click on images for more information..

Presto 6 quart no frills pressure cooker

This one is a good cooker for beginners or the budget conscious. Presto Model # 01362 is made of stainless steel . It lacks the bells and whistles of the more expensive cookers, but if you are new to pressure cooking or looking for a modestly priced cooker, this one may prove to be adequate for your needs. It has ergonomically shaped handles, a steam vent, a locking lid, a jiggle top pressure indicator and an over pressure plug. It also has a gasket that will expand outwardly if too much pressure is detected within the pot. The method used to release steam:is the cold water method. Also availabe in 4 quart size Model #0341. Both sizes come with an extended 12 year limited warranty with parts guaranteed for 10 years from date of purchase .

Fagor 8 quart pressure cooker

The Fagor duo 8 quart cooker is dishwasher safe.and comes with a 10 year limited warranty on workmanship and defects. It has stay cool handes with a safety lock, visual pressure release indicator with spring valve and 2 settings of 8psi and 15 psi operated by a dial on ithe handleand : 2 over pressure release valves. Also comes in 6 quart and 10 quart sizes.

Magfesa Pratika Plus 6.4 quart
pressure cooker

Magefesa is also considered a cooker of excellent quality that operates quietly. The Magfesa Practika Plus is made of stainless steel and has a total capacity of 6.4 quarts with 3 cooking pressures: 6 psi, 9psi and 15 psi. It comes with 4 safety systems and is suitable for all cooking surfaces. Ergonical handles make it easy to grip in moving the pot from stove to sink. It has a 10 year warranty on workmanship and materials. A cooking basket can be purchased separately at a nominal fee. Parts are available directly from the manufacturer and on the internet. .
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Presto 8 quart pressure cooker

Presto 8 quart Stainless Steel pressure cooker is a no frills cooker but a good budget priced cooker. It offers. a locking lid, expandable gasket, an over pressure vent and a limited 12 year warranty on workmanship . It also comes with a rack for steaming food and has one pressure setting: 15 psi

Magefesa 4 and 6 quart trio set

This quiet Stainless Steel Cooker has 2 settings 9psi and 15 psi. It is a 3 piece set of Magefesa Praticka Plus cookware with 6 safety features: locking lid handle. pressure sensor, quick pressure release, safety valve, and expandable gasket if pot becomes over pressurized. Cooking basket and trivet are sold separately. Parts can be ordered directly from the manufactures and on the internet. 10 year limited warranty is offered, but check with manufacturer for the lengh of time parts will be available..




Note: Do not take the manufacturer's instructions lightly. Follow them to the letter to ensure that you have a safe and rewarding experience with your pressure cooker

Items needed for testing your cooker

You should test your cooker before you use it in the actual cooking of a meal. If you are new to using a pressure cooker or a first time buyer of the modern cookers, it may be wise to find out how your pressure cooker works by testing for the settings of heat on your stove that will maintain the desired pressure within the pot.

There is a learning curve to using your pressure cooker and you should be prepared to take the time to learn how your cooker works. Take it slow by preparing simple dishes in the pot, until you get the hang of how to maintain the correct pressure within your pot. Use the following method to test drive your cooker:

• 1. Always check the parts for defects and debris within the pressure vent. Rubber gaskets should have no cracks or distortions. This should be become a standard routine for every time you use your pressure and not solely for your cooker's test drive.


• 2. Fill your pressure cooker with 2 cups of water and make sure the lid is properly closed and sealed. Turn the heat up until pressure cooker regulator shows the desired level of pressure. The spring valve will show a mark and the weighted valve will either rock or give off short bursts of steam. When the desired level is reached, turn down the heat until the desired level of pressure is reached. Keep consistent pressure for a period of 5 minutes and mark the heat selection with tape on the dial of your stove.


• 3. Continue maintaining pressure for 30 minutes, then use the cold water release method (stove top cooker only) to cool your cooker down to release steam. When you are able to open it, measure the amount of water remaining in the pot. For weighted valve pressure
  cookers, there should be 1 cup of water and for spring loaded valve cookers, a half cup.


• 4. If your pressure cooker has more than 1 setting, repeat steps 1 through 3 for each setting.

photo credit: ilikepunkandmoxie,illrEqktHiNgs390/photobucket

Photo credit:tipt44/Photobucket"

It is important to repeat here, that most cookbooks and recipes are written to accomodate the USDA pressure standard of 15 PSI. Pressure cookers that do not meet this critera are usually electric, although there are some stove top versions that also cook below this standard. Electric cookers have maximum operating pressures that are all over the map, making it difficult for those, other than the manufacturer, to write general recipes that will work to perfection in each brand. Therefore, if you own or have purchased a pot with less than the standard psi, you may have to make adjustments to either the cooking time or the amount being cooked.

If you are new to pressure cooking, then you may find it easier to start off with simple dishes, until you get the hang of adjusting settings on your stove to achieve the right amount of pressure with in your pot.

Free recipes are abundant on the internet for pressure cooking. You may also want to access the manufacturer's website for additional recipes. Fagor, Presto or Kuhn Rikon offer additional tested and proven recipes for their cookers and Presto offers a cookbook for purchase at a minimal price or you can search the internet for your "{brand name} + pressure cooker recipes". IFood.tv has recipes for the Magefesa cooker. These are only a select few manufacturers that have additional recipes available for your use. there are others. There is also a myriad of cooking sites that offer free recipes. Here are a few cooking sites to get you started.

• Allrecipes.com


• Food.com


• Better Homes and Gardens

If you would rather have recipes available in one place and always at your fingertips, one of the following cookbooks may meet your needs. Most. pressure cooking cookbooks provide tips on the use of your cooker and how to achieve success with cooking under pressure. The cookbooks presented here are suited for both the veteran and novice user.

Cooking Under Pressure
by Lorna J. Sass

Cooking Under Pressure is available in both hardcover and paperback. Recipes range from the famliar Brunswick stew to chapters on beans, rice, risotto, grains and a full chapter on vegetables, bean dishes, and a variety of other vegetable dishes. Clear instructions abound for both meat and meatless dishes , desserts. and alternate versions of recipes. Modification of your own recipes for pressure cooking are made with ease, simply from following the author's guidelines . It offers an introduction to cooking under pressure that gives information as to what to look for in a pressure cooker, how it works, what size pressure cooker you need , etc. There is also a definitive section on grains with instructions on selecting, storing, use and ingredient preparation.

Great Vegetarian Cooking Under Pressure by Lorna J. Sass

Great Vegetarian Cooking Under Pressure offers easy to follow instructions on the use of second generation cookers along with information on vegetarian cooking. Recipes with international flavors are offered with easy instructions. Ingredients for most dishes within the book are readily available in stores. The author discusses different options for beans and legumes and There is a substantial amount of main vegetarian dishes with variations along with comprehensive and extemsive cooking charts for most foods. The culinery delights within this book are not offered in the form of pictures. Hardcover only.

Big Book of Pressure Cooker Recipes by Vickie Smith

Ms. Vickies Big book of Pressure Cooker Recipes is a general purpose cookbook. It offers 400 plus pages chocked with information on cooking different kinds of foods with tips to ensure success with recipes. Both veteran and novice cooks may find this book useful in its introduction, along with the do's and don'ts for second generation stove top cookers and the pros and cons of each brand of pressure cooker, along with simple and easy to follow recipes, tips for adapting recipes to pressure cooking and tastey deserts along with side dishes, This cookbook is more meat and poultry oriented than vegetarian. But if you need to bulld confidence in using a pressure cooker, this book maybe the one for you. It is not a vegan cookbook and if you are looking for pictures to aid you in your decision as to what to cook, you will not find it here. What you will find is a great deal of information on pressure cooking for both the novice and seasoned cook. although particularly geared toward meat eaters, this book has a fair number of recipes for legumes , stews and deserts .Available in paperback only.

Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker

This well organized cookbook by Lorna J. Sass is written for both novice and veteran cooks. Ingredients for most dishes are readily available and those that are not, the author offers contact information for stores and if you have questions about your cooker, contact information for manufacturers. Tips are offered on modifying recipes to create other dishes as well as vegetarian dishes where possible. This cookbook is organized by food groups, with comprehensive food timing charts and simple directions to follow and it also offers tips on adjusting your own recipes to pressure cooking along with extensive information on the use of your cooker. Available in Hardback only.

Bob Warden's Slow Food Fast Cookibook

Slow Food Fast by Bob Warden is a paperback cookbook for borh electric pressure cookers and stove top owners. If offers recipes for electric cookers with a maximum psi between 12 and 15 psi. You'll find easy recipes, for both electric and stove top cookers with simple ingredients that many of you may already have in your cupboard. The author uses quite a bit of canned and jar items in many recipes, but if you have the patience to experiement, recipes can be adapted to using fresh ingredients. Lots of meat recipes available with full page photos and tips on how to convert your favorite recipes to pressure cooking.