What Should NOT Be Cooked in a Pressure Cooker: A Comprehensive Guide

The pressure cooker, a kitchen marvel, has revolutionized cooking, slashing cooking times and preserving nutrients. However, this powerful appliance isn’t a one-size-fits-all solution. Certain foods react poorly under high pressure, leading to undesirable results, potential safety hazards, or simply a culinary disappointment. Understanding what not to cook in a pressure cooker is just as crucial as knowing what it excels at. This comprehensive guide dives deep into the foods best kept away from your pressure cooker.

Understanding the Pressure Cooker’s Environment

Before we delve into specific foods, it’s important to understand the conditions inside a pressure cooker. The sealed environment traps steam, dramatically increasing pressure and raising the boiling point of water. This accelerated cooking process can be fantastic for some dishes, but detrimental to others. The lack of air circulation and high temperatures significantly impact texture, flavor, and even the safety of certain ingredients.

The Impact of High Pressure and Heat

High pressure forces moisture into foods quickly, which is ideal for tenderizing tough cuts of meat or softening dense vegetables. However, delicate ingredients can easily become mushy and lose their integrity. The intense heat can also affect flavor profiles, sometimes dulling subtle nuances or causing bitterness. The sealed environment also prevents browning, a crucial step in developing flavor in many dishes.

Foods That Don’t Thrive Under Pressure

While a pressure cooker can be a time-saving asset in the kitchen, certain foods are simply not suited for this method of cooking. Knowing what to avoid can save you from culinary mishaps and ensure you’re using your pressure cooker to its full potential.

Dairy Products: A Recipe for Disaster

Dairy products, in general, are a major no-no in pressure cookers. Milk, cream, cheese, and yogurt tend to curdle and separate under high heat and pressure. This results in a grainy, unappetizing mess that can also be difficult to clean from your pressure cooker.

• Milk and Cream: The proteins in milk and cream denature and coagulate, leading to curdling. The high temperatures are simply too harsh for these delicate ingredients.
• Cheese: Cheese, regardless of type, will melt into a sticky, rubbery blob. The pressure will likely force it to separate, leaving an oily residue.
• Yogurt: Attempting to make yogurt in a pressure cooker without specialized settings or careful temperature control can lead to inconsistent results and, more often than not, a separated, watery mess.

Deep-Fried Foods: A Safety Hazard

Trying to deep-fry food in a pressure cooker is extremely dangerous. Pressure cookers are designed to build pressure with water-based liquids, not oil. Oil can overheat rapidly and unevenly, potentially causing a fire or explosion. The lack of ventilation and the sealed environment create an incredibly hazardous situation. Never attempt to deep-fry food in a pressure cooker.

Delicate Seafood: Overcooked and Rubbery

While a pressure cooker can cook fish quickly, delicate seafood like flaky white fish, shrimp, and scallops are easily overcooked. The high pressure forces moisture out, resulting in a dry, rubbery texture. The subtle flavors of seafood are often lost in the intense cooking environment. It’s generally best to cook these types of seafood using gentler methods like steaming, poaching, or pan-frying.

Pasta: A Starchy Sticky Mess

Cooking pasta in a pressure cooker can be tricky. While some recipes exist, it’s easy to end up with a sticky, gummy mess. Pasta releases starch as it cooks, and the high pressure can exacerbate this, causing the pasta to clump together and stick to the bottom of the pot. If you choose to cook pasta in a pressure cooker, be sure to use the correct liquid ratio and cooking time, and release the pressure quickly. However, simpler methods are often preferred.

Bread and Cakes: Lacking Essential Browning

Pressure cookers rely on steam, which is not conducive to baking. Bread and cakes require dry heat to develop a crisp crust and proper browning. The moist environment inside a pressure cooker will result in a soggy, pale product. While some specialized pressure cooker recipes for desserts exist, they often require additional steps to achieve a satisfactory result. An oven remains the best tool for baking.

Certain Vegetables: Textural Issues

Some vegetables simply don’t hold up well under the intense pressure of a pressure cooker. These are generally vegetables that are already relatively quick to cook using other methods.

• Leafy Greens: Spinach, kale, and other leafy greens will turn into a mushy, unappetizing mass in a pressure cooker. They cook so quickly that pressure cooking is unnecessary.
• Quick-Cooking Vegetables: Broccoli, asparagus, and zucchini can also easily become overcooked and lose their texture in a pressure cooker.

Thickeners: Potential for Scorching

Adding thickening agents like cornstarch, flour, or arrowroot directly to the pressure cooker can lead to problems. These starches can clump together and settle on the bottom of the pot, potentially scorching and causing a burnt flavor. It’s best to add thickeners after pressure cooking, once the pressure has been released and the contents have cooled slightly.

Certain Beans: Require Careful Attention

While pressure cookers are fantastic for cooking dried beans, certain types, particularly red kidney beans, contain toxins that require thorough boiling to neutralize. Insufficient cooking can lead to food poisoning. When cooking kidney beans in a pressure cooker, ensure they are soaked beforehand and cooked for a sufficient amount of time (at least 30 minutes at high pressure) to eliminate the toxins. Other beans, like lentils and black beans, are generally safer and easier to cook in a pressure cooker.

Foods Requiring Extra Caution and Specific Techniques

Some foods can be cooked in a pressure cooker, but require extra care and specific techniques to ensure safety and achieve the desired results.

Rice: Precise Water Ratios are Key

Cooking rice in a pressure cooker can be quick and easy, but achieving perfectly fluffy rice requires precise water ratios. Too much water will result in mushy rice, while too little will lead to burning. It’s essential to consult a reliable recipe and adjust the water ratio based on the type of rice you are using.

Soups with Delicate Ingredients: Add Late in the Process

Soups are a natural fit for pressure cookers, but if you’re adding delicate ingredients like pasta, vegetables, or seafood, it’s best to add them after the pressure cooking stage. This prevents them from overcooking and ensures they retain their texture and flavor. Release the pressure and then simmer the soup with the delicate ingredients until they are cooked through.

Safety Considerations When Using a Pressure Cooker

Beyond choosing the right foods, understanding pressure cooker safety is paramount. Neglecting safety guidelines can lead to accidents and injuries.

Never Overfill the Pressure Cooker

Overfilling the pressure cooker can cause food particles to clog the pressure release valve, leading to a dangerous buildup of pressure. Always adhere to the maximum fill line indicated in your pressure cooker’s manual.

Ensure the Pressure Release Valve is Clear

Before each use, check the pressure release valve to ensure it’s clear of any obstructions. A clogged valve can prevent the pressure cooker from venting properly, potentially leading to an explosion.

Allow Pressure to Release Naturally When Appropriate

Some recipes require a natural pressure release, where the pressure is allowed to dissipate on its own. This is particularly important for foods with a high starch content, as a quick release can cause splattering and foaming. Always follow the recipe’s instructions regarding pressure release.

Never Force the Lid Open

Never attempt to force the lid open while there is still pressure inside the cooker. This can be extremely dangerous and result in serious injury. Ensure all the pressure has been released before attempting to open the lid.

In Conclusion: Using Your Pressure Cooker Wisely

The pressure cooker is a valuable tool in the modern kitchen, but it’s not a magic bullet for all cooking needs. By understanding the limitations of the pressure cooker environment and knowing which foods to avoid, you can ensure safe, delicious, and successful results. Remember, a little knowledge goes a long way in maximizing the benefits of this powerful appliance. Knowing what not to cook is just as important as knowing what to cook.

Question 1: Why is deep frying not recommended in a pressure cooker?

Pressure cookers are designed to cook food using pressurized steam, which is a completely different method than deep frying. Deep frying requires maintaining a specific oil temperature to properly cook food, and a pressure cooker’s sealed environment makes it impossible to effectively monitor and control the oil temperature. The potential for the oil to overheat and ignite is a significant fire hazard, making deep frying in a pressure cooker extremely dangerous.

Furthermore, even if you were able to control the temperature, the pressure cooker’s lid needs to be sealed for proper operation, preventing you from easily retrieving the fried food. Opening a pressurized cooker filled with hot oil is incredibly risky, as the sudden release of pressure could cause the oil to splatter violently, leading to severe burns. Therefore, deep frying should always be done in a dedicated deep fryer or a large, heavy-bottomed pot, with careful temperature monitoring and appropriate safety precautions.

Question 2: Can I cook pasta directly in a pressure cooker?

While you *can* cook certain types of pasta directly in a pressure cooker, it’s generally not recommended for all varieties, especially long, delicate pasta like spaghetti or fettuccine. The high pressure and rapid cooking can easily lead to overcooking and a mushy texture. Starchy water can also be expelled through the pressure release valve, creating a messy cleanup. The best results are achieved with shorter pasta shapes, like penne or rotini, and only when following a tested recipe that specifies the precise cooking time and liquid ratio.

If you choose to cook pasta in a pressure cooker, always use the recommended amount of liquid to prevent sticking and burning. Start with a shorter cooking time than you would normally use for stovetop cooking and perform a quick pressure release to prevent overcooking. Be aware that the starchy water release is still a possibility, so consider placing a damp towel over the pressure release valve to catch any splatters. Ultimately, cooking pasta on the stovetop provides more control over the cooking process and yields better results for most pasta types.

Question 3: Why should I avoid cooking breaded or battered foods in a pressure cooker?

Breaded and battered foods rely on dry heat to achieve their signature crispy texture. A pressure cooker, on the other hand, utilizes moist heat in the form of pressurized steam. The high moisture environment prevents the breading or batter from crisping up and instead causes it to become soggy and fall off the food. The result is an unappetizing and often messy dish.

Additionally, the breading or batter can absorb a significant amount of liquid during the cooking process, leading to a higher pressure inside the cooker than anticipated. This can potentially clog the pressure release valve, increasing the risk of an accident. For crispy breaded or battered foods, stick to traditional cooking methods such as frying, baking, or air frying, which provide the necessary dry heat for achieving the desired texture.

Question 4: Is it safe to cook applesauce in a pressure cooker?

While you can technically cook applesauce in a pressure cooker, it’s generally not the best method due to the nature of apples and their potential to create a foamy, thick consistency. This foam can clog the pressure release valve, creating a safety hazard. If not properly monitored, this blockage can lead to excessive pressure buildup and potential explosions.

A safer alternative is to cook applesauce in a large pot on the stovetop, allowing the steam to escape freely. This method provides better control over the cooking process and allows you to monitor the consistency and prevent scorching. If you still prefer using a pressure cooker, use a small batch, add a small amount of oil or butter to reduce foaming, and use a natural pressure release.

Question 5: Can I cook small quantities of food in a pressure cooker?

While technically possible, cooking very small quantities of food in a pressure cooker can be problematic. Pressure cookers require a certain amount of liquid to create steam and function properly. If the amount of food is too small, it might not generate enough steam to reach the required pressure, leading to uneven cooking or scorching.

Furthermore, the high heat and pressure can easily overcook small quantities of food, resulting in a less desirable texture and flavor. Consider using a smaller cooking appliance, such as a stovetop pot or pan, for cooking small portions. This provides better control over the cooking process and prevents overcooking.

Question 6: Why is dairy problematic to cook in a pressure cooker?

Dairy products, such as milk, cream, and cheese, are prone to curdling and separating when exposed to high heat and pressure. The rapid temperature increase and pressure changes within a pressure cooker can destabilize the proteins in dairy, causing them to break down and form unsightly clumps. This results in a grainy, unpleasant texture and can significantly alter the intended flavor of your dish.

To prevent curdling, it’s generally best to add dairy products after the pressure cooking process is complete, stirring them in gently over low heat. This allows the dairy to warm through without undergoing the drastic temperature and pressure changes that lead to curdling. If a recipe requires dairy, consider using a stabilized form, like evaporated milk or cream cheese, which are less likely to curdle under pressure, or incorporate them after the pressure is released.

Question 7: Can I use a pressure cooker to can foods without proper equipment?

No, you should never use a pressure cooker for home canning unless it is specifically designed and approved for that purpose. Standard pressure cookers may not reach and maintain the consistently high temperatures required to kill harmful bacteria, such as Clostridium botulinum, which causes botulism. Improper canning can lead to serious illness or even death.

Safe home canning requires a pressure canner, which is equipped with accurate pressure gauges and safety features designed to ensure proper sterilization. Always follow tested canning recipes from reputable sources, such as the USDA Complete Guide to Home Canning, and adhere to strict guidelines for processing times and pressure levels. Using the correct equipment and following proper procedures are essential for ensuring the safety of your home-canned foods.