When trying your pressure cooker for the first time, make sure you’ve read all the safety regulations that come with the manufacturer’s manual. It is best to be properly equipped with safety measures before trying anything with the cooker.
The general rule for cooking with a pressure cooker is to only fill the pot up to 3/4 including the food. For frothy and expanding food, it’s best to reach just half the pot. This is a safety precaution to ensure that nothing will block the steam vent during the cooking process. Afterward, make sure that you properly relieve the pressure before opening the lid.
There are different ways to release pressure after cooking. Some recipes such as roasting will require you to cook the meat even when the pot has been removed from the stove. That can be done by keeping the lid on longer. That’s the first way to reduce pressure. Over time, the pressure level will decrease and the steam will dissipate. Another way is by running cold water over the lid. This will require less cooling time, and will help regulate the heat and pressure much faster. Of course, this is not an option for electric pressure cookers. Instead, you can opt to manage the pressure by pressing the quick release button. Though this is not a feature available to all users, many electric pressure cookers have this ready. For those that don’t, it isn’t really a big deal. To be honest, the cold water method still works much faster.
Once you’ve released the pressure from the pot, you can safely open the lid and check your food. Remember, after the cooking time prescribed by your recipe, never immediately open the lid. This will cause steam to rush out and will probably scald you if discharged immediately. Just keep these things in mind, and you’re sure to have a great cooking experience!
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