Quick Start Guide to Pressure Cooking
Practical Tips for Selecting a Pressure Cooker and Two Healthy Recipes
No matter which brand of pressure cooker you choose, remember that the pot can only be one-half to two thirds full, depending upon the contents. I suggest choosing the largest cooker, 6-quart or more, that your budget and cabinetry will allow. Avoid aluminum and choose stainless steel. Look for a little button that pops up as opposed to any mechanism that will jiggle or hiss. This newer version is called a spring-valve pressure cooker.
A pressure cooker is an investment and one that will pay off in the long run (with time, energy — yours and the planet’s, and money) but you can expect to pay upwards of $100 for a good one so don’t let it sit in the box. Take it out and try it (using the water method mentioned below) to be sure that you want to keep it. Otherwise return it and try again.
I use a stove top cooker and have used an electric cooker but found that I had less control with the electric (plug-in) type for what I do. It’s good for items that don’t require trigger-timing such as quick-cooking vegetables although I have heard that the Cuisinart electric cooker has a quick-release feature.
The most popular brands of stove-top cookers are Fagor, Kuhn Rikon, WMF, Magefesa, Fissler and Aeternum and they are all from Europe. I can only comment on those that I have used, and I’ll make it brief. I use the Fagor cooker the most often, as it is affordable and reliable. I tell my students that if they are happy driving their Camry or Honda, then a Fagor or Magefesa, from Spain, is fine for them. If they must drive a Mercedes or BMW, then they ought to get a Kuhn Rikon, which is Swiss-made, a just a bit better engineered, in the same way that there is a difference in the automobiles. They’ll each get your where you want to go but do it in a different style.
My favorite Fagor models are Futuro, their newest, and the Duo. I think that the sets are the best value but you can only use one cooker at a time, unless you purchase another pressure lid. You can, cook something, though, and cover it with the glass lid to stay warm while you cook the next dish. Expect to spend around $100, unless you find the “stripped down” model at Costco, or an older model at a store such as Ross, where you can often get one for about $50. Macy’s often has the Fagor cookers on sale, so watch for them.
The Kuhn Rikon is a good cooker but it costs about 50% more money.
I would rather see you buy 2 cookers and use them both than buy one expensive one but it’s your choice. I have not personally used the other 2 cookers mentioned but know people that have used them and like them. The only downside that I can see with the Aeternum (from Italy) is that it’s not easy to get the lid on and off but like with anything else, it may be that once you get used to it, it’s not a problem.
I cannot comment on the WMF as I have never seen nor used one. They are comparable in cost to the Kuhn Rikon.
As for the electric cookers, I know of the Russell Hobbs which has electronic controls which may be good or bad. I have a different electric cooker (from QVC which I purchased at a garage sale) and never got the hang of using it as the timer was hard to control and I could never do a quick-release effectively.
The first step in using any pressure cooker is to put in about a half-inch of water in the cooker and bring it to pressure. Then either quick release the pressure or let it come down naturally so you can see how it behaves.
After that, feel free to get cooking with the following recipes.
17 Bean and Barley Soup with Tomatoes and Basil
Serves 6 to 8
High pressure for 12 minutes; 3-5 minutes stove top
The pressure cooker makes quick work of the bean soup mixes that you can find around. They usually contain many different kinds of beans including split peas and lentils, plus barley. Presoaking overnight or doing a quick soak with the beans and barley makes cooking go faster. If you don’t want to do that, you can cook under pressure for 22 minutes. When the pressure comes down, taste the beans to be sure that they are cooked through.
1 package 17 bean and barley soup mix
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 bay leaf
1 sprig rosemary
2 sprigs thyme
6-8 cups water or broth
1 14 ounce can tomatoes
1 tablespoons chopped basil
1 tablespoon balsamic vinegar
Salt and pepper, to taste
Presoak the bean and barley mixture. Drain.
Heat the oil in the cooker over medium heat. Add the onion and saute for 3 minutes. Add the garlic and saute another minute. Add the bay leaf, rosemary, thyme, the bean mixture and the water or broth. Bring to a boil over high heat. Once the cooker comes to pressure, lower the heat to maintain the pressure. Cook at high pressure for 12 minutes. Let the pressure come down naturally. Remove the lid, tilting it away from you and stir in the tomatoes. Cook over medium heat, stirring occasionally for 3 minutes or more. Add the vinegar. Taste and add salt and pepper. Remove the bay leaf. Stir in the basil. Serve hot with grated cheese or not.
Millet Pilaf
Serves 4
8 minutes high pressure; natural pressure release
Millet is a terrific, easy-to-digest whole grain that you can serve as a side dish or salad. Use in the same way that you use rice.
1 tablespoon oil
1 cup chopped onion
2 cloves garlic, minced
2 teaspoons cumin
¼ teaspoon cayenne
1 cinnamon stick
½ cup roughly chopped carrots
1 cup millet
1 3/4 cups water
2 teaspoons broth powder
3 tablespoons currants
Salt and pepper, to taste
Heat the oil in the cooker over medium heat. Add the onion and sauté for 1 minute. Add the garlic, cumin, cayenne, cinnamon stick and carrots and sauté for 30 seconds. Add the millet and stir to coat with oil. Add the water and broth powder and stir. Lock on the lid and bring to high pressure over high heat. Reduce the heat to low to maintain high pressure for 7 minutes. Remove the pot from the heat and let the pressure come down naturally. Remove the lid, tilting it away from you. Remove the cinnamon stick. Fluff while adding the currants and salt and pepper to taste.
©2007 Jill Nussinow, MS, RD The Veggie Queen™
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