Save Time and Energy with Pressure Cooking

Pressure cooking is not only faster and a healthier way to cook but, it also saves energy. The amount of heat, electricity and gas used by a stove is greatly reduced when using a pressure cooker. Pressure cooking is much safer and healthier than microwaving.

This list will show how many of our favorite foods cooking times are greatly reduced when using a pressure cooker compared to stove top or oven cooking. Most pressure cooking recipes are based on 15 psi. If your pressure cooker model has less psi, adjust your cooking times by 12 to 15 percent.

Asparagus – 1 to 2 minutes
Green or Yellow Beans – 2 to 3 minutes
Broccoli Florets – 1 minute
Broccoli Stalks, large – 5 to 6 minutes
Broccoli Stalks, small – 3 to 4 minutes
Cabbage – 3 to 4 minutes
Carrots, small – 1 minute
Carrots, large – 4 minutes
Corn- 1 minute
Corn on the cob – 3 minutes
Potatoes, whole, large – 5 to 7 minutes
Zucchini – 2 minutes
Pinto Beans, soaked, using natural release-1 to 3 minutes
Beef pot roast, 1-1/2 lb to 2 lbs. – 35 to 40 minutes
Chicken breast, frozen, boneless, skinless – 7 to 10 minutes
Chicken, whole 3 to 4 lb. – 18 to 25 minutes

It’s easy to see that using a pressure cooker greatly reduces the cooking time! Foods taste better because the juices are retained. None of the vitamins and minerals are boiled or baked away or lost during the microwave process.

There are an abundance of pressure cooking cookbooks and recipes online. Always be sure to use the cooking times given in the recipe for that specific recipe.

Tips for Pressure Cooking

All meats and poultry should always be cooked with at least a half of cup of liquid. Be sure to check the manufactures directions for your pressure cooker and the recipe as some will call for more than half a cup. If you are cooking salted or preserved meats be sure to completely submerge them with liquid.

Cooking times also vary. The quality and quantity of the foods will determine the amount of cooking time. A denser cut of meat requires longer cooking times. To extract the best flavor from a cut of meat brown it on all sides first. Use the pressure cooker for browning. This will ensure that any “juices’ from the meat remain in the cooker for maximum flavor. Always coat the bottom of the cooker with cooking oil or spray before browning to help in avoiding burnt foods and to keep foods from sticking to the cooker.

As you can see pressure cooking will preserve time and energy in the kitchen. It’s safe and effective for all your cooking needs. The food tastes better and is much healthier than other types of cooking methods.