Insight on Pressure Cookers

Not having surplus time on their hands, due to their busy routines, people are considering innovative ways to cook their meals. Due to this shortage of time, people turn to things like noodles made in two minutes, or buying fast/junk food to feed their appetite. This is where these pots, known as pressure cookers, come in handy as they drastically decrease the time of cooking full meals. For a healthy body, you must need a healthy diet with all the proper nutrients and vitamins in your everyday meal. Due to the shortage of time, people nowadays eat junk food, hence destroying their bodies. In such conditions, pressure cookers do not only advantage us with time saving, but also helps retain the proper amount of vitamins and minerals in your meal.


A pressure cooker resembles a regular pot, but it has an adjustable cover that locks on over an elastic rubber to make a seal. To cook in a pressure cooker, you put some water with some food item. After this, the pot is set on high temperature with its lid sealed in its place. The pressure in it is increased, raising the boiling point of water.  Since, it takes longer to boil water; its steam helps soften the food in lesser time. The lid is used to trap the pressurized steam inside the cooker. Once the food is softened, from high pressure and a lot of steam, it is easier to cook. There is a valve outside the pressure cooker which, after the cooker reached its highest pressure, releases all the steam so that the temperature inside the pot remains moderate. The opening of the valve is an important part of cooking in a pressure cooker. Many cookers provide with a valve that release the pressure naturally, while for others you have to time the cooker perfectly, so that you the meal comes out perfectly. Removing the pressure valve is directly related to the type of meal you are cooking. A meal that gets softened easily, require to be depressurized early in about 10 minutes. While meals like hard dried beans may require 20-25 minutes to be cooked properly.


If compared to the old methods of cooking, pressure cooker provides 30-40 percent faster cooking. Since the food is processed in a much less time, a lot of useful energy can be preserved if we use a pressure cooker. Many essential minerals and vitamins, that usually gets dissolved in water while boiling or steaming, are preserved while we cook in a pressurized environment and thus also retaining full flavor of the processed food. Cooking on high altitudes, for example at a mountainous region or a hill station, may become very difficult as the increase in atmospheric pressure causes water to boil at a lower temperature. At such places, cooking can be best done using a pressure cooker. Foods that require high pressure, like some grains, are cooked best in a pressure cooker. Timing is critical for such meals as in less time; the meal would not be cooked properly, whereas, if we cook for a longer time the meal would scorch to the bottom of the pressure cooker.

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