Like any other appliance in your kitchen, pressure cookers can encounter issues, and influence cooking time, food quality and the like. Fortunately, troubleshooting pressure cooker problems is easier than you may think, and often times doesn’t even require the help of a professional to diagnose the issue. If you’re experiencing a problem with your pressure cooker, read on to learn five of the most common problems and how to troubleshoot them.Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. After use, the pressure is slowly released so that the vessel can be opened safely.
Certain foods (think meats and vegetable like onions, peppers and carrots) need extra care before going in the pressure cooker. If you have a stovetop pressure cooker, this is extra simple. All you have to do is add a small amount of oil to the pressure cooker and heat. Add your food in small batches and brown on all sides. Once you’ve done this, remove the food and set aside in a dish. Deglaze the pressure cooker with a small amount of wine, broth or water. Return the cooked food, add the remaining ingredients and set the pressure cooker. We guarantee you’ll love the results
Pressure cookers are typically made of aluminum (aluminium) or stainless steel. Aluminum pressure cookers may be stamped, polished, or anodized, but all are unsuitable for the dishwasher. They are cheaper, but the aluminum is reactive to acidic foods, whose flavors are changed in the reactions, and less durable than stainless steel pressure cookers.
When using a pressure cooker, there is less evaporation that takes place. This means you don’t need to use as much liquid as you would in a non-pressure cooker dish. Be sure to always use at least one cup of liquid, but don’t go overboard.