How to discharge pressure cooker properly?

The common method of opening the pressure cooker is to open the pressure air-release valve, however, the faster the gas discharge speed, the more shaken the food in the pot, the faster it evaporates. Therefore, know the tips of using different methods of opening pressure cookers for each food to preserve nutrition and enhance the flavor of the dish.

The article would like to introduce some uses when opening different pressure cookers and their uses.

1. Rapid gas discharge

This is the method of opening the pot by releasing the pressure air through the exhaust valve, which is also the fastest way to open the lid, only takes about 2 to 3 minutes. Users should use this opening when cooking fast food and vegetables.

The way to release pressure is:

- Use the handle holding the handle to unlock the drain valve (1) for quick pressure release

- Use your hand to pull the pressure release valve pin (2) - Applies to electronic pressure cookers

- Use hand to pull the pressure release valve pin (3) - Applies to mechanical pressure cooker

Note that the drain valve is very hot, so you can wear insulated gloves to open the drain valve or use tools (chopsticks, tongs) to hold the drain valve. After releasing all the pressure in the pot, where the drain valve no longer sounds, open the lid. Opening it earlier is dangerous.

See also: How to discharge pressure of electronic pressure cookers

2. Release the pressure gas slowly

This method is similar to opening the lid with rapid air discharge, but users will reduce the air discharge rate more slowly, about 5 to 10 minutes. If you are using a mechanical pressure cooker and cannot adjust the speed of the exhaust gas, you should discharge the air in batches, locking the valve every 10 seconds to prevent bubbles from spilling out of the valve.

This method is used when cooking difficult dishes like rice, cereals, beans, and vegetables, but there is no time to use the natural pressure relief mentioned below.

3. Reduce pressure naturally in 10 minutes

This is just how to reduce the pressure by cutting the heat with the pressure cooker, letting the pot cool itself down and reducing the pressure naturally. After 10 to 15 minutes, the user will release the remaining pressure in the pot using the slow-pressure air release method (Method 2). This is recommended for grains as they will continue to be steam-cooked in the pot when the heat is gone.

4. Natural pressure drop

This is the slowest method of reducing pressure, which can take anywhere from 10 to 30 minutes depending on the type of pot (electric pressure cookers take longer because of the heat retention mechanism) and the amount of food in the pot. This method allows the pressure to drop completely naturally after the heat has been turned off. That is, the user does not take any action on the exhaust valve, and let the pot drain all the air in the pot until there is no sound before opening the pot.

This is recommended when cooking foods that are foamy and swollen like cereals, rice, beans and fruit. Meats should also be used this way to prevent the broth from evaporating too quickly. When the broth is stewed, you should also let it cool naturally because when the pressure is released quickly, the bones and the spices will vibrate, making the broth cloudy.

Pressure relief methods should not be used

Reducing the pressure by putting the pressure cooker on the stove and putting it directly into cold water or immersing it in a tub of cold water can be dangerous to the user. Water can block the pressure relief valve, evaporate and cause burns, sudden temperature changes can deform the metal layer of the pot, so you should not use these methods to open the pressure cooker.

Using a pressure cooker also requires a few tips to ensure the food is always delicious and nutritious. Hopefully the article has provided you with more information on how to properly open the pot to make your family meal more delicious and safe for users.