With the time constraints many families are under, the idea of making and enjoying a home cooked meal as a family may seem overwhelming or even an afterthought some, if not most days. Would you believe me if I told you that you could have a nutritious meal on the table in as little as 20 minutes? With a pressure cooker, it is possible!
Cooking time is reduced by 50 percent or more when using a pressure cooker as compared to conventional cooking methods. Sound too good to be true? Here is why: A pressure cooker is a sealed pot in which pressure builds and is maintained between 5 and 15 pounds per square inch (psi).
This pressure results in food being cooked at approximately 250 degrees F, which is hotter than the boiling point of 212 degrees at sea level (or lower the higher in elevation you are at). As the liquid is converted to steam under pressure, food cooks faster. In addition, a higher level of nutrients are maintained due to less liquid needed for cooking and less liquid lost during cooking.
The science behind a pressure cooker is similar to the pressure canner, the device for processing low-acid canned food products. While they may be similar, the National Center for Home Food Preservation warns consumers that even if a manufacturer says it is safe to can in an electric pressure canner or cooker, it is not safe to do so.
There are two types of pressure cookers—stovetop and electric. While the stovetop units have been tested to find they cook at a higher temperature thus cook food faster, more attention is required when using them.
The electric units have preset programs for different foods which you select and wait until the timer sounds to let you know it is done. Depending on the electric pressure cooker, the number of settings turn one appliance into several, such as a rice cooker/slow cooker/yogurt maker/steamer/etc.
No matter which pressure cooker you are considering, all have safety features which prevent the scary scenarios that we have all heard of or, possibly experienced, where the lids blew off and the food ended up on the ceiling and all over the kitchen. There are some general safety tips to use when pressure cooking such as never filling the pot more than two-thirds full, making sure the vent pipe is clear before using the pressure cooker, using the amount of liquid as indicated in the recipe, following the instructions, replacing the sealing ring and overpressure plug if hard or sticky and soft, and ensuring the pressure is released before removing the lid.
If you would like to learn more about pressure cooking, Montana State University Extension is offering three upcoming classes that will offer you the opportunity to experience pressure cooking hands-on. The classes will be held April 24 in Shelby, April 25 in Havre and April 26 in Fort Benton from 6:00 – 8:00 pm.
The cost is $20 per person or $30 for two. Please be sure to register on or before April 18 so we will be sure to have enough ingredients and equipment. We will cover how to use stovetop and electric pressure cookers, food preparation tips, knife skills, food safety, tips on selecting a pressure cooker to buy, recipes and how to adapt your own recipes for pressure cooking.
To sign up, please contact the local Extension Office:
Toole County 226 1st St, Shelby 406-424-8350
Hill County 315 4th St, Havre 406-265-5481
Chouteau County 1308 Franklin St (green building) 406-622-3036
Montana State University, US Department of Agriculture and Montana Counties Cooperating. MSU Extension is an equal opportunity/affirmative action provider of educational outreach.
