Turning
traditional recipes
into pressure cooker recipes
is easy.
- The first step is to make sure you have one or a half cups of liquid included in the recipe (refer to your pressure cooker’s manual for your kitchen’s specific minimum liquid requirement). There is very little evaporation during pressure cooking, so you don’t want much liquid, but you do need the minimum required to vaporize and increase the pressure.
- The next step is to simply cook the dish for one-third of the time required in the original recipe
- Finally, use the appropriate release method for whatever you are cooking according to the Release Pressure Explained section on this page. For example, larger pieces of meats (such as roast pot or ribs), dried beans, and anything with plenty of liquid will benefit from a natural pressure release.
.
Convert slow cooker
recipes Converting slow cooker recipes
into pressure cooker recipes is also easy. There is very little evaporation from slow cookers or pressure cookers, so they tend to have similar liquid amounts.
- Make sure the recipe has at least one or a cup and a half of liquid (refer to your pressure cooker manual for the minimum liquid requirement).
- Then use the cooking charts on this site or a similar recipe from one of my pressure cookbooks to determine the cooking time of your meal. For example, if you’re converting a chili recipe from a slow cooker to a pressure cooker, take a look at a pressure cooker recipe for chili and use the timing of that recipe.
Conversion to oven pressure cookers
Stove
pressure cookers reach maximum pressure slightly faster than electric pressure cookers
and also lower their pressure a little faster than electric pressure cookers. Because of this, the actual cooking time of food in a pressure cooker is shorter than when using an electric pressure cooker. However, stove pressure cookers often reach a higher pressure level than electric pressure cookers, so it almost equalizes. You won’t find much difference in time for many recipes, but if you’re cooking large pieces of meat, beans, or grains, cut the cooking time by a couple of minutes for stove stoves.
Converting recipes
for different sizes of pressure cookers can be tricky, but it doesn’t have to be. The general rule about pressure cookers is that you should have at least one or one and a half cups of liquid in the recipe. (Refer to your pressure cooker’s manual for the minimum liquid requirement.) That liquid is needed to create the vapor that will then create the pressure in the pot. So if you’re decreasing the recipe, divide all the ingredients equally and then take a look at what’s left. If there is less than one cup of liquid, increase only the liquid to the minimum amount required and leave the other amounts alone. Understand that you will probably have more sauce with your finished dish, or the end result of your cooking will be wetter than anticipated, but you can simply reduce the liquid by simmering the sauce after the cooking time or simply use less sauce on the plate.
Here are some tips for converting recipes:
- First of all, if your kitchen can handle the amount specified in the recipe, why not make the entire recipe and freeze the leftovers for another time?
- If the liquid involved in the recipe is proportional to the solid ingredients (such as rice or grains), don’t make less than a cup of liquid allows.
- If you are making a roast or stew, you can decrease the amount of meat, keeping the same amounts of ingredients in the sauce. Then, just use less sauce when serving the dish.
- can be intense in a pressure cooker, reduce flavoring ingredients like dried herbs and spices when you turn a regular recipe into the pressure cooker.
Because flavors
Recipes
are easy to increase if you’re cooking for a crowd and have a larger pressure cooker. Simply multiply all the ingredients by 1.5 or 2 times, but keep the cooking time the same. It may take longer for the pot to reach pressure, as it takes longer to bring more food to a boil, but the cooking time should be the same.
Many
people love to cook a pasta
recipe from a pot in the pressure cooker, making a meal without having to boil the pasta separately while making the sauce in another pan. You can turn pasta recipes into the pressure cooker with a little ingredient and time adjustment.
- Change of ingredient: For every 1/4 pound (4 ounces) of pasta, add 3/4 to 1 additional cup of liquid. I often add broth as my liquid, but you could add water.
- Time adjustment: Determine the cooking time by cutting the cooking time on the pasta package in half and subtracting one or two minutes. If the pasta package gives a range of cooking times, use the lowest number.
- Release method: Use the quick release method to reduce pressure (it’s good to have a towel nearby in case liquid starts gushing out of the kitchen).
Conversion for high altitudes
Anyone who cooks at high altitude knows that water boils at a lower temperature due to the decrease in atmospheric pressure. This also affects the pressure inside a pressure cooker. Therefore, when using a pressure cooker at higher altitudes, increase cooking time by 5% per 1000 feet to over 2000 feet above sea level.
