If you've recently purchased a pressure cooker or you're considering adding one to your kitchen, you're about to discover one of the most transformative cooking tools available. Pressure cookers slash cooking times dramatically—a pot roast that takes three hours in the oven finishes in under an hour, dried chickpeas that need overnight soaking become tender in 45 minutes, and flavourful stocks that traditionally simmer all day are ready in a fraction of the time.
Yet for many new users, that sealed pot can feel intimidating. Tales of pressure cooker accidents from decades past linger in our collective memory, and the array of buttons, valves, and settings on modern electric models can seem overwhelming. The good news? Today's electric pressure cookers are remarkably safe, and once you understand the fundamentals, you'll wonder how you ever cooked without one.
How Pressure Cookers Work
Understanding the basic science helps demystify the pressure cooker and builds confidence in using one. Here's what happens inside that sealed pot:
When you heat liquid in a sealed container, the steam has nowhere to escape. As steam accumulates, it builds pressure inside the pot. This increased pressure raises the boiling point of water from the normal 100°C to approximately 120°C. The combination of higher temperature and pressurised steam creates an environment where food cooks much faster than in conventional methods.
đź’ˇ The Science in Action
At sea level, water boils at 100°C. Under pressure, that boiling point increases. In a typical electric pressure cooker operating at 10-12 PSI, water boils at about 116-120°C. This higher temperature, combined with the moist environment, dramatically accelerates cooking while keeping food tender and flavourful.
The pressurised steam also forces moisture into food, which is why pressure-cooked meats stay incredibly moist and legumes become creamy rather than dry. The sealed environment traps aromas and flavours that would normally escape during conventional cooking, resulting in more intensely flavoured dishes.
Getting to Know Your Pressure Cooker
Modern electric pressure cookers like the Instant Pot, Ninja Foodi, and Breville Fast Slow Pro share similar components. Before your first cook, familiarise yourself with these key parts:
The Inner Pot
This removable pot is where all the cooking happens. It's typically made of stainless steel or features a non-stick coating. Always ensure the pot is properly seated in the base before cooking—never cook directly in the outer housing.
The Lid and Sealing Ring
The lid locks onto the base to create an airtight seal. The silicone sealing ring fits into a groove under the lid and must be properly positioned for the cooker to build pressure. Check this ring before every cook and replace it if you notice cracks or deformation.
The Steam Release Valve
This valve controls whether steam stays in (sealing position) or escapes (venting position). For pressure cooking, it must be set to seal. After cooking, you'll use this valve to release pressure, either by turning it to venting (quick release) or waiting for natural release.
The Float Valve
This small pin rises when the cooker reaches pressure and drops when pressure has fully released. It's also a safety feature—the lid won't open while the float valve is raised.
Your First Pressure Cooking Session
We recommend starting with a water test before cooking any food. This familiarises you with the sounds, timing, and process without the pressure of a real meal:
- Add 2 cups of water to the inner pot
- Check that the sealing ring is properly seated in the lid
- Lock the lid in place and set the steam release valve to the sealing position
- Select "Pressure Cook" or "Manual" and set for 5 minutes on high pressure
- The cooker will begin heating. After 5-10 minutes, you'll hear sizzling and see steam—this is normal
- When pressure is reached, the float valve will pop up and cooking time begins counting down
- After the timer ends, wait 10 minutes (natural release), then carefully turn the steam release valve to venting
- When the float valve drops, the lid will unlock
🔑 Key Takeaway
Pressure cooking time doesn't include the time to reach pressure (typically 10-20 minutes) or release pressure (5-30 minutes depending on method). A recipe stating "15 minutes pressure cooking" will actually take 30-45 minutes from start to serving.
Essential Techniques for Beginners
Sautéing Before Pressure Cooking
Most electric pressure cookers include a sauté function that lets you brown meat or soften aromatics directly in the pot before pressure cooking. This builds flavour through the Maillard reaction (the browning of proteins) and saves washing extra pans. Simply select "Sauté," wait for the pot to heat, then proceed as you would on the stovetop.
Using the Correct Amount of Liquid
Pressure cookers require liquid to generate steam. Most recipes need a minimum of one cup (250ml), though some newer models work with less. The liquid can be water, broth, wine, tomatoes, or any thin liquid. Thick sauces don't count—they need thin liquid underneath to prevent burning.
Understanding Pressure Release
After cooking, you have two options for releasing pressure:
Natural Pressure Release (NPR): Simply turn off the cooker and wait. Pressure drops gradually over 10-30 minutes. This gentle method is ideal for large meat cuts (prevents toughening), beans and legumes (prevents split skins), and dishes with lots of liquid (prevents sputtering).
Quick Pressure Release (QPR): Carefully turn the steam release valve to the venting position. Hot steam rushes out rapidly, so keep hands and face clear. This method suits vegetables, delicate seafood, and any time you need to stop cooking quickly to prevent overcooking.
⚠️ Important Warning
When using quick release, if liquid or foam spurts from the valve, immediately return it to the sealing position and allow more natural release time. Sputtering usually occurs with dishes containing starchy foods, beans, or large quantities of liquid.
Easy First Recipes to Try
Build your confidence with these forgiving, beginner-friendly dishes:
Perfect Rice
Use a 1:1 ratio of rice to water (for white rice). Pressure cook on high for 3 minutes, then natural release for 10 minutes. Fluff with a fork and serve. The results are consistently perfect—no watching, no stirring, no burnt bottoms.
Hard-Boiled Eggs
Place eggs on the trivet with 1 cup of water. Pressure cook on high for 5 minutes for set yolks, 3 minutes for slightly soft centres. Quick release, then immediately transfer to an ice bath. The shells slip off effortlessly.
Whole Chicken
Place a seasoned whole chicken on the trivet with 1 cup of broth. Pressure cook on high for 6 minutes per 500g, then natural release for 15 minutes. The meat will be incredibly tender and juicy.
Dried Beans
Cover dried beans with water by 5cm. Pressure cook on high for 25-30 minutes (no soaking needed), then natural release. Season after cooking, as salt can toughen beans during pressure cooking.
Common Beginner Questions
Why isn't my cooker reaching pressure?
Check that the sealing ring is properly positioned, the steam release valve is set to seal, the lid is fully locked, and you have sufficient liquid in the pot.
How do I know when it's reached pressure?
The float valve will rise and lock into position. Many models also display "On" or show a pressure indicator during the heating phase, then begin counting down once pressure is reached.
Can I open the lid to check my food?
Yes, but you'll need to release all pressure first, and the cooker will need to return to pressure before continuing. Add extra cooking time to compensate for this interruption.
What if I add too much liquid?
Excess liquid isn't dangerous, but it can dilute flavours. Use the sauté function after pressure cooking to reduce the liquid if needed.
âś… Pro Tip for Beginners
Start with recipes specifically written for pressure cookers rather than trying to adapt conventional recipes. Purpose-built recipes account for reduced evaporation and adjusted cooking times. Once you're comfortable, you can begin experimenting with adaptations.
Building Your Pressure Cooking Skills
Like any cooking method, pressure cooking improves with practice. Start with simple recipes and gradually tackle more complex dishes. Pay attention to how different foods respond to pressure, and take notes on timing adjustments that work for your preferences and your specific cooker model.
The pressure cooking community is wonderfully supportive, with countless online groups, forums, and recipe websites dedicated to sharing tips and troubleshooting problems. Don't hesitate to seek advice when you encounter challenges—every experienced pressure cooker user was once a beginner too.
Most importantly, don't be intimidated. Modern electric pressure cookers are designed with multiple safety features that make accidents extremely rare when used properly. Trust the technology, follow the basic principles outlined in this guide, and enjoy discovering what your pressure cooker can do.