Pressure Cooker How to Use It

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Many people are intimidated by the pressure cooker, but there is so much to gain from it that it is worth trying. I found the pressure cooker an essential tool for time-saving, and flavour enhancement.

WMF Perfect Pressure Cooker 4.5L with Sealing Ring Ø 22 cm Made in Germany Inside Scale Cromargan® Stainless Steel Suitable for Induction Hobs

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How does a pressure cooker work

The concept is very simple and it is all about physics.

You are not only cooking at high temperature but also at high pressure, as a consequence the food is cooked much faster.

The cover of the pressure cooker sealed the air inside the pan.

When the vapour is formed instead of evaporating away, it is trapped inside increasing the pressure inside the pan.

So you can imagine, all those particles of water under pressure will retain and push all the flavours inside the food making it even tastier.

Don't be afraid of the noise it makes, as long as you fill it not more than 2/3 and properly close the valve, everything is ok.

When you are finished cooking just release the valve gently to gradually release the pressure.

Shorter cooking time

The cooking time depends on the recipe but just to give you an idea:

• The meat would normally cook in 30 minutes instead o 2 hours.
• The potatoes 5 minutes instead of 20 minutes, and you can use the steamer.
• Other vegetables in 3 minutes instead of 10 or 15.
• I make the pulled pork in 40 minutes instead of 6 hours
• Instead of boiling chicken or beef bones for hours, you only need 35 minutes with a pressure cooker and the flavour will stay locked in the broth under pressure.
• The same applies to Bolognese sauce, a complete dinner cooked in 35 minutes.

With the pressure cooker I, cook pulses (the edible seeds of pod-bearing plants) such as beans, chickpeas, and brown rice.

They come out chewy and creamy but still firm and full of flavour.

You could use the Pressure Cooker also to make a Risotto, but at your own peril!

Why I like WMF pressure cooker

I recommend WMF Perfect as I had it for 25 years, used it in 6 different countries and I never had a problem with it. It is easy to use and it is strong.

• Why I love it more than other brands: You can buy different size pans to use with the same top. You can cook small portions of baby food or large bone marrow for brown stock using the same top.
• I have heard a lot about Instant Pot but I really do not need an additional appliance in the kitchen.
• No electrical socket and conversion, you can use in the USA as well as UK or Europe

• My pressure cooker is stored in the cabinet with all the other pots and pans and does not occupy space on my kitchen counter.

• Also included in the pressure cooker there is a basket if you want to steam your food.

The safest pressure cooker to use

If you are concern about safety you can buy the Pro or Ultra type that has a more sophisticated and easy to use closing mechanism.

There are so many different types and designs, it is just a matter of budget.

You can buy the basic level for just € 100/150 (£120, $180)

The pan comes with an instruction book and as long as you follow the basic rules, it is very safe.

• Never cook with less than ¼ of Litre of water and fill it at no more than 2/3 of its capacity.
• Make sure the valve is completely closed (it is not closed you will hear a ‘high pitched’ steam whistle)
• When you build up the pressure keep high temperature. Once the pressure is up, lower the temperature to cook for the required time.

When I don't use the pressure cooker:

• I don't make risotto, risotto wants the stock to be added gradually. Putting all the stock at once in the pressure cooker does not give the same result.
• I don't use it for vegetables or seafood that requires short cooking time as it tends to overcook them
• While I use it to boil meat, I don't use it for stews. But maybe I should

Recipes I make

Here is a list of recipes I make with the pressure cooker.

It is just a selection and every time I publish a new recipe, you will find it here.

📋 Braised Chunky Lamb Ragu

I make the lamb ragu with the meat remaining on the bone of the leg of lamb, nothing goes to waste and the bone gives the ragu a creamy consistency and a deep flavour.  #yourguardianchef #lambrecipes #pastasauce

Check out this recipe

📋Roman Artichokes Pressure Cooker

Cooking artichokes in pressure cooker is such an easy way to have the most tender and flavorful artichokes in under 5 minutes. Roman artichokes are my favorite, chunky juicy artichokes cooked with garlic and mint.

Check out this recipe

📋Pulled Pork Pressure Cooker

If you want to feed a crowd but you don't have time for cooking, the pulled pork pressure cooker is the solution. You can use pork loin or pork shoulder. Serve with coleslaw, and wraps.

Check out this recipe

📋 Homemade Brown Stock

I don't just make beef stock, I make the authentic brown stock using roasted bone marrow. You really get the flavour of the beef and all the goodness of the bone marrow.

Check out this recipe

📋 Homemade chicken stock

I make chicken stock in a pressure cooker. If you don't have one, boil the chicken for 2 hours. I like to freeze it into bags of various sizes, so I can defrost as big or small an amount as required.

Check out this recipe

📋Warm Octopus Salad “Legs” and Potato

Warm octopus salad with warm potatoes is a very common starter served at restaurants here in the Cote d'Azur. It is very easy to make at home, here is how:

Check out this recipe

If you buy the WMF pressure cooker and have some questions or want to share your recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you check my Amazon shop or FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.