You may be hearing a lot of buzz about pressure cookers and how they are revolutionizing meal prep and cooking for busy families. Frozen meat to completed meal in as little as 30 minutes? Yes, and you don't have to watch the stove.
The pressure cooker works by sealing in the steam, which increases the pressure and therefore the boiling point of the liquid in the cooker. This allows the food to cook at higher temperatures for shorter amounts of time.
In the old days, stories abounded about pressure cookers that exploded leaving the meal all over the ceiling and walls. But these are not your grandmother's pressure cookers. New models are engineered for safety, with redundant steam release mechanisms.
There are several brands of these digital pressure cookers on the market. You can find models by Farberware, Cuisinart, Instant Pot, and Cook's Essentials. All of these models have safety locking lids and a regulator to control and release pressure and offer options for low or high pressure settings.
Look for pressure cookers with smart cooking settings that let you cook certain meals right the first time. You'll find cookers with buttons for beans, oatmeal, stews, grains and soups.
Most pressure cookers will double as a slow cooker, replacing some of your countertop appliances. Some cookers have settings for saute, rice, and even yogurt.
The pressure cooker is best used for dishes that would normally take long braising or simmering times. Stews, beans, soups, meat with sauces, and one pot meals work best. A roast is still best left to being cooked in the oven.
There is a bit of a learning curve to master the best cooking times, pressure settings, and temperature. It is best to aim for the low end of the cooking time, as you can always turn the pressure on and add some cooking time if needed. Starting with frozen meat or ingredients will obviously take a little longer. Recipes with not enough water or liquid might result in a burnt dinner.
