Pressure cooking is a great way of cooking certain types of food which usually require cooking for a long time. It saves time and for some foods, it actually intensifies the flavours.

The only problem is, it can put both the cook and food under pressure, especially after the urban legend that the pot can explode! (we have done our research and there is no evidence of this ever happening so DON’T PANIC!)

The best way to avoid culinary disaster is to know the exact cooking times for what you’re making (see below) and always follow the manufacturer’s guidelines to take good care of your pot.

The best things to cook under pressure

Pressure cooking can cut cooking times up to 70%, so it’s a great way of cooking pulses, rice, of braising or boiling meats or to quickly steam vegetables. You can even use it for cooking hard fish like octopus in no time. We find the food benefits in flavour as less water is required and less will evaporate while cooking.

What can’t I put in the pressure cooker?

Aside from anything that only needs a short amount of cooking, we don’t recommend it for recipes which require checking the process in order to make sure the perfect cooking time is reached (i.e. risotto).

How to pressure cook

Once the food and a little amount of water is in the pot, close and put on the stove at a high heat until maximum pressure is reached (valve starts whistling). At that point you can reduce the heat to minimum, and cook for the required time. When time’s up, just switch off the heat, but make sure all steam has come out before opening the lid!

General pressure cooking guidelines:

1)     Make sure the valve is always free to release the pressure, so do not overload the pot (A 5ltr pot should serve a maximum of 5 people)

2)     Open the pot only once the pressure in it is equal to the external one (once all steam has come out the valve)

3)     Do not cook any food that is wrapped in paper or cloth

4)     Cooking time should be considered from when the maximum pressure is reached (valve whistling)

5)     Reduce heat as soon as maximum pressure is reached

6)     Clean thoroughly after use, making sure valve is kept free to exhaust pressure

Pressure cooker cooking times (in minutes)

Roast meats (add at least a glass of water after searing on all sides in the same pot):

Lamb……………………….18-22
Duck………………………..20-25
Rabbit………………………15-18
Pheasant…………………..20-25
Guinea fowl……………….28-30
Pork…………………………18-22
Beef………………………….30-35
Cockerel……………………12-15
Chicken……………………..18
Veal………………………….25-30
Roast beef- rare…………..6-8
Roast beef- medium……..8-10
Roast beef- well done…..10-12

Boiled meats (cover in water or stock):

Cotechino………………..20-25
Pork………………………..25-30
Beef toungue……………..60
Beef…………………………..45-50
Chicken……………………18-20
Veal tongue……………30-35
Veal…………………………25-30
Zampone………………….25-30

Braised or stewed meats (with own cooking liquid –wine or stock):

Lamb………………….20-25
Rabbit…………………15-20
Hare……………………30
Pork…………………..25-30
Beef……………………50
Goose……………………..45
Veal osso buco………..12-15
Poultry………………….20-25
Veal………………….20-25
Tripes…………15-20

Fish (1-2 glasses of water):

Eel………………8-10
Lobster………………8-12
Carp…………………4-6
Shellfish…………4-6
Prawns…………….4-6
Cod………………8-10
Perch/Bass……………….4-6
Octopus………………..15-20
Scampi………………..4-6
Squid………………..2-4
Trout………………8-12
Fish soup…………6-8

Dried Pulses (abundantly cover in water):
Chickpeas……………….20-30
Beans…………….30-40
Broad beans……………….30-40
Lentils………….12-15
Peas…………….18-25

Fresh pulses (abundantly cover in water):

Chickpeas…………………15-20
beans………………20-25
Broad beans…………………10-15
Lentils……………10-12
Peas………………15-20

Rice: 5-7

Dried fruits (1-2 glasses of water):

Apricots…………..4-6
Chestnuts ……………30-40
Figs……………….10-12
Apples………………..4-6
Peaches………………4-6
Plums………………8-10

Fresh fruits (1/2 glass of water):

Apricots…………..2
Cherries…………….2
Peaches………………2
Apples………………..5
Pears………………..3

Fresh vegetables (if boiled, cover in water. If steamed, 1-2 glasses water)
Asparagus…………………………4-6
Whole beetroot……………….8-12
Beetroot -cut……………..15-18
Broccoli…………………………8-10
Baby artichokes or artichokes chunks…………8-10
Whole artichokes…………………..10-12
Cardoons……………………………12
Carrots chunks……………………3-4
Whole carrots…………………….5-6
Cauliflower florets……………..4-5
Cauliflower whole…………………8-12
Brussels sprouts……………..4-5
Savoy cabbage…………………………..6-8
baby onions………………………..5-6
Onions………………………….8-10
Swiss chard……………………………6-8
Extra fine beans…………………..4-5
Aubergines chunks…………………4-6
Potatoes chunks……………………5-6
Potatoes whole…………………….10-15
New potatoes………………….6-8
Peppers sliced………………….15
Peas………………………….2-5
Tomatoes chunks………………….3-5
Leeks……………………………4-6
Turnips chunks……………………..8-10
Turnips whole………………………10-15
Celery chunks……………………6-8
Spinach………………………….3-4
Pumpkin diced…………………….4-5
Zucchini…………………………2-3

Got a favourite pressure cooker recipe? Why not share it with us!