A Beginner's Guide to Pressure Cookers

The prospect of 15 pounds per square inch of steam heat that will soon be building up in the pressure cooker on my kitchen stove has me rattled before I even get the thing fired up. I have, I feel, done less dangerous things in my career—like luging, for example. My friends and family don't help matters. One pal cautions, "It's that constant, almost menacing rocking and hissing of the valve that totally keeps you on edge." My mom, whose new pressure cooker I borrow for this little experiment, left a helpful Post-it note saying, "Don't want to scare you but it needs respect." When's the last time someone lent you a toaster with a cautionary Post-it note? (Rhetorical question, since this has never happened in the history of the world.)
There's no denying, however, the appeal of the pressure cooker: slow cooking done faster. Water and steam under high pressure can reduce cooking times by up to 70 percent, which means, at least theoretically, that you could cook a whole chicken in 20 minutes or a potato in eight minutes (theoretically, because some of the setup can add time to the process).
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It's time to get pressure-cooking. I read over my simple recipe 27 times before feeling confident enough to scrub some beets. I add them and some water to my mom's 6-quart pressure cooker; I line up the handles and lock the lid in place with a reassuring click. Then I crank up the heat on my stove and run clear across the kitchen.
As the water heats up, the cap on the lid starts to rattle and release little sputters of steam. This is alarming. It is also normal as pressure continues to build inside. Eventually I tiptoe back over to the stove to regulate the temperature. This is all done by instinct, as I had the instruction manual with my mom's pressure cooker, but what she told me is that the temperature has to be kept high enough so the pressure valve continues to sputter and release steam every so often. In other words, if my stress level went down, the heat likely wasn't high enough. Within moments the air is filled with the earthy scent of cooking beets as the steam perfumes the kitchen—and just 10 minutes after that, my timer goes off.
Article source:https://www.cookinglight.com/cooking-101/techniques/pressure-cookers-guide