10 Reasons Pressure Cookers Are The Secret to Low-Pressure Meals

 

PRESSURE COOKER | 6 Dishes Tested by 2 Chefs

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Why Pressure Cookers are Amazing

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Ask Dr. Gundry: Do pressure cookers remove nutrients from foods?

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Shineuri Low Pressure Cooker

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Does Pressure Cooking Preserve Nutrients?

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Uses for “low pressure” setting on pressure cookers

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5 reasons why PRESSURE cookers are better than SLOW cookers

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The pressure cooker operates at low temperatures but can still cook food very fast thanks to the added pressure – the nutrients are, therefore, exposed to heat for a short period of time – cutting the nutrient loss significantly. Any nutrients that are lost during the process are contained in the liquids trapped inside the pressure cooker. Pressure cookers are all the rage these days in home kitchens where cooking fast has become a necessity of busy family life. The way these cookers work is simple: A sealed pot filled with food and water allows steam pressure to build up inside, cooking the food quickly.

You can turn a valve on the pot to control the steam’s pressure. High pressure is best for most dishes, but low pressure. Here’s Why You Need a Pressure Cooker: 1. Cook Faster! – Save you tons of time. Who wants to cook for hours after a long day of work?

Not me! Pressure cookers cut short your cooking time by up to two-thirds. They should really be renamed fast cookers. If you live in places at high altitude and you’re not pressure cooking.

Despite owning a pressure cooker, a lot of people dislike the idea of handling lots and lots of pressure. You really want to know what you are getting into with this kind of stuff, and it will be a super enjoyable experience. You will know when to use low pressure on pressure cooker if you want to go with a pressure between 4-7 PSI. The vast majority of pressure-cooker recipes are created with the high-pressure setting in mind. Think of it as the default setting for pressure cooking.

In fact, if your pressure cooker only came with the high pressure as an option, you’re good to go for about 99.9 percent of recipes. Pressure cookers are a great way to cook food thoroughly and—most important—fast. This simple but brilliant device is essentially a kitchen pan on steroids with a lid that locks in super-high heat and pressure. And the magic of electric pressure cookers is that you can set it and forget it, while you unwind after work and come back when you hear the beep to dish up the goodness.

For more easy pressure cooker recipes to explore, check out 17 Power Pressure Cooker Recipes for Rushed Weeknight Meals. Black + Decker 6-Quart 11-in-1 Cooking Pot Pressure Cooker ($55, right): Like the Instant Pot, this device has many extra settings beyond pressure cooking to slow cook, brown or keep your food warm. Additionally, the directions were clear and easy-to-follow. Pressure-Cooker Melt-in-Your-Mouth Chuck Roast. My husband and I like well-seasoned foods, so this pressure cooker roast is terrific.

You’ll also love how flavorful and tender this comforting recipe turns out. —Bette McCumbe. The pressure release valve lets you set high or low pressure, and safely releases pressure when cooking is done. Because stovetop cookers can operate at higher pressure than electric models, they cook even faster, and this one can reduce cooking times by 50 percent or more.

List of related literature:

Food gets cooked faster in a pressure cooker because (a) water starts boiling at a lower temperature due to high pressure (b) water starts boiling at a higher temperature due to high pressure (c) water boils only at 100°C but the heat content is higher at high pressure (d) convection currents are set inside the cooker

“10000+ Objective MCQs with Explanatory Notes for General Studies UPSC/ State PCS/ SSC/ Banking/ Railways/ Defence 2nd Edition” by Disha Experts
from 10000+ Objective MCQs with Explanatory Notes for General Studies UPSC/ State PCS/ SSC/ Banking/ Railways/ Defence 2nd Edition
by Disha Experts
Disha Publication, 2019

Why is it easier to cook in a pressure cooker? (a) High pressure creates turbulence (b) More steam is formed inside the cooker (c) Boiling point of water is raised (d) Boiling point of water is lowered Ans.

“42 Years UPSC Previous Year Papers Subjectwise General Studies GS CSAT Paper-1 Preliminary Exam” by Mocktime Publication
from 42 Years UPSC Previous Year Papers Subjectwise General Studies GS CSAT Paper-1 Preliminary Exam
by Mocktime Publication
by Mocktime Publication,

Pressure cookers cook faster by raising the temperature of boiling water—instead of boiling at 212 degrees F, the water in a sealed pressure cooker (under about 15 pounds of pressure) boils at 250 degrees.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

In a pressure cooker, the cooking is faster because (a) more steam is available to cook the food at 1000°C (b) the boiling point of water is lowered by the increased pressure (c) the boiling point of water is raised by the increased pressure inside the cooker (d) None of the above

“Objective General Science for UPSC & State PSC Exams Based on Previous Papers General Studies Series” by Mocktime Publication
from Objective General Science for UPSC & State PSC Exams Based on Previous Papers General Studies Series
by Mocktime Publication
by Mocktime Publication,

The time saved by using a pressure cooker is obviously a huge benefit, but that is secondary to how your foods taste out of the pressure cooker.

“Delicious Under Pressure” by Meredith Laurence, Jessica Walker
from Delicious Under Pressure
by Meredith Laurence, Jessica Walker
Walah! LLC, 2015

The use of a pressure saucepan is particularly helpful at high altitudes where reduced temperature of boiling water at atmospheric pressure causes considerable delay in tenderizing vegetables.

“Nutrition and Dietetics' 2007 Ed.2007 Edition” by Mcwilliams, Margaret
from Nutrition and Dietetics’ 2007 Ed.2007 Edition
by Mcwilliams, Margaret
Rex Bookstore, Inc.,

None of this would have been useful, however, without the pressure cooker that my wife had brought to ease the task of cooking at high altitudes.

“The Rhythms Of Life: The Biological Clocks That Control the Daily Lives of Every Living Thing” by Leon Kreitzman, Russell Foster
from The Rhythms Of Life: The Biological Clocks That Control the Daily Lives of Every Living Thing
by Leon Kreitzman, Russell Foster
Profile, 2011

High-Pressure and Low-Pressure Cooking While conventional cooking is limited to an effective maximum temperature of the boiling point of water (p. 784), the pressure cooker allows us to raise that maximum from 212 to 250ºF/100 to 120ºC.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

Combine all ingredients in a pressure cooker, bring to full pressure (15 pounds), reduce heat to maintain a slow steady rocking motion of pressure regulator, and simmer for 25 minutes.

“The Book of Tempeh” by William Shurtleff, Akiko Aoyagi
from The Book of Tempeh
by William Shurtleff, Akiko Aoyagi
Harper & Row, Publishers, 1979

Pressure cookers rely on boiling water or steam for transmitting heat—it’s a wet cooking method—and trap and condense most of the moisture, making it hard to reduce sauces.

“Cooking for Geeks: Real Science, Great Cooks, and Good Food” by Jeff Potter
from Cooking for Geeks: Real Science, Great Cooks, and Good Food
by Jeff Potter
O’Reilly Media, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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31 comments

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  • But who sautés spinach for more than 2 minutes max?? ��
    I just wilt mine… it can even be done with the heat just turned off, before plating, as a last second addition

  • @SORTEDfood it is amazing to realise that you don’t know the basic cooking oven in all parts of Asia, the pressure cooker!!!! we make everything in a cooker. Also, the main problem with your test is the fact that you do not know how to cook with a pressure cooker. You need an expert to train you.

  • It’s no small thing to have a fast way to prepare greens. Their nutrients do not become bio available if they spoil in the fridge.

  • I’m sorry but I’m not going out and buying a pressure cooker lol.

    I already have a slow cooker and it works just fine. I just throw beans into slow cooker wait 4-6 hours and I have beans… My slow cooker uses like 200 watts so it’s really not even that much energy.

    My rice cooker uses 300 watts but only runs for 20 mins.

    Imma skip on the pressure cooker for now.

  • Good morning! (9am here). I really enjoy your videos and I just purchased your ebook “One Pot Wonder”. One of my goals for the new year is to cook thru your book. Thanks sooo much for sharing these wonderful videos, I appreciate you! watching from Norfolk, Virginia

  • Hi Doctor, I am planning to buy IRON SKILLET very soon. Is it suitable for me? I have Hashimoto thyroid disorder, high blood and cholestrol. Please advice ASAP. Appreciate your concerns. ��

  • I never thought I’d like my pressure cooker until I bought one on a whim while it was on sale. It’s great if you don’t have time or don’t want to set up a slowcooker to sit on the counter all day. Makes awesome stocks, and 1hr for pulled pork is pretty awesome!!

  • Question, I cooked a grass fed chuck roast (Australian beef) �� in my pressure cooker and it was nasty. Tough and almost uneatable. Was it the meat, or the cooking process. Your advice please. AnythingI should keep in mind when cooking.

  • Im so stubborn and stingy. I still cant see myself spending money to buy the new fangled “it” item of the year, the Instapot. Lol. My 15 year old crockpot is still my go to for hearty meals.

  • I always had a problem getting cooked greens into my diet until Dr. G showed us “pressure steaming” in the Instant Pot. I eat the greens on their own with a little balsamic vinegar or add them to whatever soup or stew I had batch-cooked. Thanks Dr. Greger!

  • I use an instant pot a few times a week and it’s awesome that you made this video. I’ve pondered the method quite a bit and was pleased to find out it can boost up the beans!

  • Great idea, and also good to see that the other methods aren’t total failures, for those who don’t have access to that equipment. As you say, actually eating the veggies is the most important thing.

  • That soap garnish is beautifully green. I need to try that risotto.

    There is a guy who works for KFC, who makes flan in their pressure cooker. It’s apparently super popular. Iv heard the texture is better.

  • Two obvious oversights: most, if not all, modern slow cookers have removable stoneware or pans and only the old slow cookers are one appliance; and many modern day slow cookers also have features where they will automatically set to “warm” once the time is up. There is no data in this vid to suggest that pressure cookers make better tasting and infused foods. You’d have to do a bit of experimenting to prove that, not just say it.

  • Thank you Dr Gregor! I would love it if you wrote an insta pot cookbook or a variation of your existing one adjusted to be cooked in an instapot!!!!!!!

  • i can do all of these dishes in my Crock-Pot Express Easy Release | 6 Quart Slow, Pressure, Multi Cooker, 6QT, Stainless Steel yum the Canadian version of the Insta pot

  • For many years, I have erred on the side of grain and rice for my carbohydrates, as opposed to root vegetables, such as potatoes, swedes, turnips, etc.

    What’s harvested above the ground is good… what’s harvested below the ground is bad. Deal with it!

  • I physically shuddered when they used forks to eat risotto… or gloopy rice.

    Never had risotto before, do people normally eat it with a fork? Genuinely curious.

  • I don’t do slow cookers. I use sous vide for long times. Yesterday I deboned my turkey and put the breasts and leg quarters in a brine overnight. This morning I put the breasts to cook for 2 1/2 hours at 146º. Next I’ll cook the legs at 176º for 8 to 10 hours. I chill them when they’re finished. The bones were put in my 20 at. pressure cooker and in 1 1/2 hours, I tool out the most amazing turkey stock (no salt added) with amazing flavor. Today, I’ll make the dressing with my keto bread using the stock as moisture. Tomorrow I’ll heat all the turkey to 146º for an hour. It makes my Thanksgiving dinner so much easier at the last minute. I’ve got two pressure cookers: a 6 qt. and a 20 qt. pressure canner. We had an instant pot, but gave it away. I feel I’ve got enough flexibility with the two I have and with the water circulator, there isn’t anything that I can’t cook to perfection. Thanks for the video, though.

  • Oh man, I’d love to see you guys cook crazy foods in a rice cooker. You can bake cakes, make fried chicken, and all sorts of crazy shit in a Zojirushi.

  • I cook most of my food in one pot greens, potatoes (not dried beans!) am I hanging onto most of the vitamins that way, since I’ll be consuming it all?

  • I didn’t get it. How long does he “pressure steam” his veggies now?? Let’s say a mix of carrots, cauliflower n Spinach. Heat the PC until high temp n then steam-cook for 0-3 mins?

  • In the wild,all living mammals and living things eats raw,nobody cooks except humans,cooking destroy lots of vital nutrients,ever heard the terms,over fed and undernourished,that’s the standard American’s Diets,highly processed,chemical fertilisers,chemical additives to increases flavour etc.Fruits and vegetables is best nutrients for us humans.

  • I cook whole carrots in my pressure cooker for a couple of minutes and the taste is amplified! very little water required.Delicious.

  • I gotcha. Some people make a batch of lugumes/whole grains for a week or more worth of meals and refrigerate. Or freeze for even greater longevity.

  • Got the One Pot Wonders, as well as the One Skillet cookbooks…super excited to try out the recipes! Thanks for the discount!!! ☺️

  • So don’t release steam immediately after cooking let it sit a minute or two, releasing steam slowly in batches. Same concept as resting meat.

  • I feel the electric pressure cooker is actually steaming. Nothing I cook sits in water, all the contents are suspended on a trivitt above the water in the bottom of the cooker. The only thing I boil are eggs.

  • Cheaper, tastier, healthier, greener, faster, and I eat more beans because of it. The pressure cooker was an amazing investment for £50

  • Im confused because FitTubers in India is the EXACT opposite and said it takes 90% of nutrients away with a pressure cooker and is the worst. Clay pot cooking was said to be the best