Why Use a Pressure Cooker?

A pressure cooker raises the boiling point of water from 100°C to around 120°C by building steam pressure inside. This dramatically speeds up cooking: dried beans cook in 25 minutes instead of 2 hours, a whole chicken in 25 minutes, tough braising cuts in 45 minutes. Food also retains more nutrients than boiling. Electric pressure cookers (Instant Pot) add further convenience with programmable settings.

Essential Safety Rules

Never skip these stepsAlways check the rubber sealing gasket is seated correctly before cooking. Never fill above the max fill line (usually two-thirds full, half for foods that expand like grains and legumes). Never open the lid while under pressure. Ensure the pressure release valve moves freely before each use. Keep hands and face away from the steam vent during quick release.

Using a Stovetop Pressure Cooker

  1. 1

    Add food and at least 250ml of liquid

    Pressure cookers need liquid to generate steam. Most recipes require 250–500ml of water, stock or sauce. Without sufficient liquid, the cooker cannot reach pressure and may overheat.

  2. 2

    Lock the lid and heat on high

    Secure the lid according to your cooker’s design (twist-lock or clamp). Place on high heat. The pressure indicator will rise as steam builds — this takes 5–15 minutes depending on the contents.

  3. 3

    Reduce heat once full pressure is reached

    Once the pressure indicator shows full pressure (a steady hiss or raised indicator), reduce the heat to the lowest setting that maintains pressure. Full-blast high heat is not needed and wastes energy.

  4. 4

    Cook for the required time

    Start timing only once full pressure is reached. Common times: chicken pieces — 12–15 min. Beef stew cubes — 20–25 min. Dried chickpeas (pre-soaked) — 12–15 min. Dried lentils — 8–10 min. Potatoes (whole) — 12–15 min. Rice — 3–5 min.

  5. 5

    Release pressure before opening

    Natural release: Remove from heat and wait 10–20 minutes for pressure to drop on its own. Best for large cuts of meat, pulses and grains — sudden pressure release can cause grains to explode and toughen meat. Quick release: Carefully move the pressure valve to release steam quickly. Best for vegetables and seafood that would overcook with natural release. Stand back from the steam jet.

Electric pressure cookers (Instant Pot)Follow the same principles. Select the appropriate programme or set manual pressure and time. Electric models switch to Keep Warm automatically after cooking — this continues natural release. Quick release: turn the steam release knob to Venting.

Frequently Asked Questions

Most common causes: sealing ring not seated correctly (remove, inspect and reseat), not enough liquid (add more), the float valve is stuck (press it gently to unstick), or the pressure release valve is set to the venting position. Check all seals and ensure the lid is correctly locked before trying again.
Never open a pressure cooker while it is under pressure. This is extremely dangerous — the sudden release can cause scalding steam and food to erupt violently. Always fully depressurise first using natural or quick release before attempting to open the lid. The lid should not open if significant pressure remains — if it resists, pressure is still present.