PRESSURE COOKING SAVES TIME









Every cook knows that pressure cooking saves time, and it is more energy efficient. Pressure cooking saves energy and water because the amount of gas or electricity your stove uses will be greatly reduced compared to baking or stove top cooking.

In addition, it is much safer and healthier than using your microwave.

Pressure cooking saves time

Below we have listed some foods and cooking times when using a pressure cooker. Take notice of the significantly reduced cooking times opposed to traditional cooking. All cooking ties are calculated at 15 PSI Level:

Asparagus - 1 to 2 minutes

Brocolli Florets - 1 minute

Broccolli Stalks Small - 3 to 4 minutes

Broccolli Stalks Large - 5 to 6 minutes

Beef Pot Roast - 1 1/2lbs - 2 lbs - 35 to 40 minutes

Cabbage - 3 to 4 minutes

Carrots (Small) - 1 minute

Corn - 1 minute

Corn on the Cob - 3 minutes

Chicken Breast, Frozen, Boneless, Skinless - 7 to 10 minutes

Chicken, Whole 3 - 4lb - 18 to 25 minutes

Pinto Beans, Soaked, Using natural release - 1 to 3 minutes

Zucchini - 2 minutes

The proof is above, using a pressure cooker greatly reduces your cooking time. Your foods will taste much better because the natural juices, vitamins, and nutrients are retained, unlike foods which are boiled or baked.

Don't worry if you never pressure cooked before, there are plenty of recipe books or online pressure cooking recipes for your favorite foods.



Quick Pressure Cooking Tips

Always pressure cook your meat with at least a 1/2 cup of liquid (water, stock, etc.) in the bottom of the pressure cooker. Some pressure cookers may require more than a 1/2 cup of liquid, so insure that you always read the instructor's manual. If you're cooking time is between 5 and 10 minutes, use 1 cup of liquid. If cooking time is between 10 and 45 minutes. use 2 cups of liquid. Preserved or salted meats should be completely immersed in water.

Exact cooking times for meat and poultry vary according to the quality and quantity of meat and poultry being cooked. The denser the cut, the longer the cooking time.

As a great cook, you are aware that you will have the final say in what is right "through patience and practice". For maximum flavor, brown your meat or poultry on all sides in the pressure cooker. Use a vegetable oil, such as canola, before locking tight the lid to avoid burning and sticking.

Because pressure cooking saves time and energy you will be able to cook more and spend more time with your family while eating your delicious creations.