I love the pressure cooker because it’s one of the most underrated appliances in the kitchen – economical, reliable, and surprisingly intuitive. It “knows” when food is cooked, ensuring consistent results no matter who is doing the cooking. It handles everything from the most delicate vegetables to the toughest meat with equal ease. Fast, largely maintenance-free, and built to last a lifetime, this is a device that really pays for itself.
There’s just one problem: you have to learn how to use it well.
A pressure cooker can save you over 50% on fuel – but only if you use it right. This way:
always pre-soak
Pre-soaking the rice, dal and kidney beans significantly reduces the cooking time. Remember, cooking begins only when the water reaches the core of the ingredients; Skipping this step means you are simply burning extra fuel. By the same logic, always thaw frozen ingredients before cooking, and avoid larger pieces. For example, cooking a whole potato takes much more fuel than cooking chopped potatoes.
Use as little water as possible
Water absorbs heat. The more you add, the more fuel you will waste. Vegetables, meat and seafood already have high water content and require very little water to be added to the pressure cooker. Only rice and dal require large amounts of water to cook properly.
Lower the flame once full pressure is reached
High heat is required only to create pressure. Once your cooker reaches full pressure, reduce heat to low – food will continue to cook even with very little fuel
Don’t leave too much empty space
The pressure cooker works most efficiently when it is adequately filled. If you are cooking small quantities, use a smaller cooker. Alternatively, use dividers to utilize space and cook multiple ingredients – rice, dal and vegetables – together.
turn off the heat of the cooker
If the flame creeps up to the sides of the pot, it is too big. A well-matched flame heats only the base of the cooker, ensuring no fuel is wasted.
Tips to Try
Mixed Vegetable Casserole
Soak 1 cup basmati rice for 30 minutes. Drain the water.
Add 1 tsp salt, 1/2 cup mixed vegetables, 2 chopped chillies and 1.5 cup water in a pressure cooker. Cook on medium flame for 2 whistles (about 10 minutes).
Switch off. Let the pressure subside.
open. Inflate. Add 1 tablespoon ghee and green coriander and mix.
Avial
For paste: Make a paste by mixing 1/2 cup coconut and 2 green chillies. Add 1 cup curd. Blend again until a smooth paste is formed. Add 1 cup water, 4 cups chopped mixed vegetables, 1/2 tsp salt and 1/4 tsp turmeric powder in a pressure cooker.
Cook on medium flame for 2 whistles (about 10 minutes). Switch off and let the pressure reduce.
Add avial paste, 2 teaspoons coconut oil and curry leaves to it.
B. Ramakrishnan is the creator of One Pot One Shot or OPOS, a cooking technology built around a pressure cooker. He is the author of 5 Minute Magic and The Story of India Through Food. Her latest book, The Complete Opos Cookbook, is published by HarperCollins.
