It might be because you have heard a horror story about old-fashioned pressure cookers. Trust me pressure cookers today are very different from those outdated aluminum models, and are perfectly safe to use as long as instructions are followed.

I am on a mission to make people around me to think differently about this kitchen equipment that can save both time and money. I know all of us understand the need and importance of green cooking, smart energy saving and cutting our carbon footprint on this beloved planet.

Consider the fact that pressure cooking saves 70% or more energy than conventional methods of cooking. YOU can make a positive difference to the environment and also save considerable cooking time by switching to this method. So, take this small step to help save earth. Watch how easy it is to use one.

I have seen people scared to death with the idea of using a pressure cooker. Often it is the fear of high pressures and accidentally blowing a hole through the kitchen ceiling. For others it may be the sound, which can seem similar to a jet taking off. Or then it might be the geysers of steam shooting out of this contraption that make people uncomfortable .

Despite these seemingly frightening aspects of the pressure cooker, it is an easy to use and effective piece of equipment, and with the right instruction you can definitely get over your “exploding disaster” fears!

Facts about Pressure Cookers:

1. Modern pressure cookers are all about the safety features, which include a top that locks on securely, a pressure indicator, and a safety pressure release valve.
2. In terms of steam heat, it is hot, but quickly cools.  It is not as dangerous as cooking something with grease.
3. Ways of releasing the pressure
   1. Quick release
   2. Running water
   3. Natural release

To get over the fear.

1. Choose the right model for you. Stove or electric, loud whistle or no whistle.
2. Read a reliable pressure cooker cookbook that will help you get over some of your safety fears.
3. Take notes on cooking times, so that you’ll know what to adjust next time.
4. Take time to get a feel for how it works. Every stove is a little bit different, and every pot is a little bit different, too. There’s a bit of a learning curve. You will soon discover how wonderful it is for cooking things.

What not to do:

1. Do not add too much liquid -Don’t cook foods that “foam” and don’t fill it more than half way.  Then, don’t worry about it.(the pressure cooker has a very low evaporation rate-about one tablespoon per 10 minutes of cooking vs one cup of evaporation in an uncovered pot). This can be easily fixed by decreasing the cooking liquid significantly. You can even go as low as your cooker’s minimum requirement (which is usually a cup) – check your manual to make sure.
2. Do not over-cook. The pressure cooker infuses flavours up to a point, after that point the food is over-cooked and the meat becomes tough and tasteless because all of the juices have been squeezed into the cooking liquid – making a delicious stock (if there wasn’t too much water ; )
3. Do not ignore the manual or do anything they say NOT to do.

Practice by just boiling water until you get the hang of it.  In general, once it starts releasing pressure on its own, just turn it down and “cruise” from there.

Safety features pressure cookers already have

Meals that can be made in minutes take the pressure off of home cooks who want to make good food but may be pressed for time.