Steaming (Rice) / Stewing (Using a Rice Cooker / Pressure Cooker / Electric Pressure Cooker)

What is a Pressure Cooker

A pressure cooker is essentially a regular pot fitted with a lockable semi-sealed lid. The lid features a valve that can be used to control the pressure inside the pot.

Working Method

A pressure cooker works by trapping steam inside the pot, which increases the internal pressure. As the pressure inside the pot rises, the boiling point of water also increases, allowing water-based foods to be cooked at temperatures above 100 °C.

Advantages

• Due to the high actual cooking temperature in a pressure cooker, cooking time can be significantly reduced.
• The high internal temperature of a pressure cooker promotes browning and caramelization, producing a unique flavor.

Process

• After placing the ingredients and water into the inner pot, close the lid, ensuring the pot body is sealed, and begin heating.
• For tougher ingredients, such as tendon-based foods, a pressure cooker can easily break them down, resulting in a better texture.
• Pressure cookers typically feature a self-locking valve (float valve). During cooking, as the pressure inside the pot increases, the self-locking valve activates and locks, isolating the gas inside the pot from the outside to create conditions for increasing internal pressure. Once activated, the self-locking valve also locks the lid to prevent forced opening, serving as a safety mechanism. During cooking, ensure the self-locking valve is not obstructed by foreign objects so the pressure cooker operates normally.
• After switching to the keep-warm mode, open the lid only after venting all steam from the pot via the exhaust valve.

Notes

• Steam is very hot; do not put your face or body near the exhaust valve.
• When cooking liquid foods, do not manually vent the pressure. Be careful of splashing (you can place the ingredients in a sealed jar or a vacuum-sealed bag before cooking them in the pressure cooker).
• For certain dishes (such as soups), manually releasing the pressure may affect the flavor and texture of the food.
• Before opening the lid, ensure that all steam has been released. When opening the lid, do not open it all at once. In particular, do not open the lid directly facing a person to avoid steam burns.
• After steaming or boiling is complete, as the pressure inside the pressure cooker drops to balance with the external atmospheric pressure, the self-locking valve will release. This can serve as an indicator that the lid is safe to open.
• The seal of a pressure cooker relies on the rubber sealing ring inside the lid. For older pressure cookers, check whether the rubber sealing ring is still effective.
• Ensure the rubber ring is completely clean. Any particles trapped in it may compromise the airtight seal.
• Many pressure cookers have a safety fill line. The ingredients and liquid should not exceed this line. Excessive amounts of food and liquid may cause a surge of steam that blocks the exhaust valve or result in excessive steam splashing that is difficult to clean.
• For pressure cookers without a safety fill line, it is best not to fill the pot beyond 2/3 of its capacity.
• Do not use a pressure cooker to cook foods that easily produce foam, such as oats or dried noodles. Foam may block the steam valve and the pressure relief tube.
• During cooking, if the pressure valve rises and releases steam or smoke, it indicates that the internal pressure of the pressure cooker is too high. The pressure valve releases the excess pressure to ensure safety. Although the released steam may carry a strong aroma and provide a sense of pleasure, it can lead to a loss of flavor in the food, and excessive pressure may cause the slots in certain types of pressure cookers to bend. Therefore, if you see steam being released, reduce the heat.
• Tip: Opening the lid from the side is a good option.