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Steaming (Rice) / Stewing (Using 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 has a valve that controls the pressure inside the pot.

How It Works

A pressure cooker works by trapping steam inside the pot to increase the internal pressure. As the pressure rises, the boiling point of water increases, allowing food containing moisture to be cooked at temperatures exceeding 100 °C.

Advantages

  • Because the actual cooking temperature in a pressure cooker is higher, cooking time can be significantly reduced.
  • The high temperature inside the pressure cooker promotes browning and caramelization, creating unique flavors.

Process

  • After placing ingredients and water in the inner pot, close the lid, ensure the pot is sealed, and start heating.
  • For tougher ingredients, such as tendon-based foods, using a pressure cooker makes it easier to soften them, resulting in a better texture.
  • Pressure cookers typically have a self-locking valve (float valve). During steaming or cooking, as the internal pressure increases, the self-locking valve activates and locks, isolating the air inside the pot from the outside to build pressure. Once activated, the valve also locks the lid in place to prevent forced opening, providing a safety feature. Ensure the self-locking valve is not blocked by foreign objects during use so the pressure cooker operates normally.
  • After switching to the keep-warm mode, vent the steam through the pressure release valve before opening the lid.

Precautions

  • Steam is very hot; do not lean close to the pressure release valve.
  • Do not manually release pressure while cooking liquid-based foods; be cautious of splashing (you can place ingredients in sealed jars or vacuum bags before cooking in the pressure cooker).
  • Manually releasing pressure for certain dishes (such as soups) may affect the flavor and texture of the food.
  • Ensure steam has been fully released before opening the lid. When opening, do not open it all at once; especially do not face the opening towards people to avoid steam burns.
  • After cooking, as the internal pressure of the pressure cooker drops to match the external atmospheric pressure, the locking valve will disengage. This can serve as an indicator of whether the lid can be opened.
  • The pressure cooker's seal relies on the rubber gasket in the lid. For older pressure cookers, check if the rubber gasket is still effective.
  • Ensure the gasket is completely clean; any particles trapped in it can compromise the seal.
  • Many pressure cookers have a fill line; materials and liquids should not exceed this line. Too much food and liquid may cause steam to surge and block the release valve, or result in excessive steam splashing that is difficult to clean.
  • For pressure cookers without a fill line, it is best not to let the water level exceed 2/3 of the pot's capacity.
  • Do not use the pressure cooker to cook foods that tend to foam, such as oats or dried noodles. Foam may block the steam valve and pressure release pipe.
  • During cooking, if the pressure valve rises and releases steam or smoke, it indicates that the internal pressure is too high. The pressure valve releases excess pressure to ensure safety. Although the steam may carry a rich aroma that is pleasant, it can diminish the food's flavor, and excessive pressure may bend the locking mechanism of some pressure cookers. Therefore, reduce the heat when you see steam being released.
  • Tip: Opening the lid from the side is a good choice.