While pressure cookers are versatile and efficient kitchen appliances, there are certain types of food that are better suited for other cooking methods. (Source: Unsplash)
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These foods should never be cooked in a pressure cooker
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As much as pressure cookers have made our lives easier by quickly preparing our foods, there are some things which should never be cooked in a pressure cooker. According to Dr Sanjay Singh, Consultant-General Physician, Cygnus Laxmi Hospital, while pressure cookers are versatile and efficient kitchen appliances, there are certain types of food that are better suited for other cooking methods.
“Understanding these limitations and making informed choices about how to prepare different foods will help ensure the best outcomes in terms of taste, texture, and nutritional value while maintaining a safe and enjoyable cooking experience,” Dr Sanjay added.
Dr Shradha Singh, Clinical Dietician, MSc Nutrition (Gold Medalist), Regency Hospital Ltd, explained that “being aware of these limitations and choosing appropriate cooking techniques will ensure both the safety and nutritional quality of the prepared meals.”
So, we asked the experts about the foods which should never be made in a pressure cooker and why. Let’s have a look.
Vegetables like peas, asparagus, and zucchini are tender and cook rapidly. (Source: Getty Images/ Thinkstock)
Deep-fried foods
Using a pressure cooker to deep fry foods is not recommended due to the inherent risks associated with the high pressure and hot oil, as per Dr Sanjay.
“Deep-frying requires careful temperature control, and pressure cookers are not designed for this purpose. Inappropriate use of a pressure cooker for deep-frying can lead to accidents like oil splattering or overheating, posing a risk of burns and fires,” he said.
He added that for deep-frying, it is safer to use dedicated deep fryers or traditional methods like deep frying in a pot with proper temperature monitoring.
Quick-cooking vegetables
According to Dr Sanjay, vegetables like peas, asparagus, and zucchini are tender and cook rapidly. Using a pressure cooker for these vegetables can lead to overcooking and loss of their vibrant colors and nutrients. “These vegetables are best cooked using faster methods like steaming or stir-frying, which help to retain their crispness, nutrients, and natural flavors,” he said.
The same goes for leafy greens, according to Dr Shradha. “To retain their nutritional integrity, it is best to cook leafy greens using gentle methods like steaming or sautéing,” she said.
Dairy products
According to Dr Shradha, when exposed to high pressure and temperature, dairy products like milk or cream can curdle and separate, leading to undesirable textures and flavours in your dishes. It is advisable to add dairy products after the pressure-cooking process is complete.
Giving an example, she explained, “If you’re making a creamy soup, add the milk or cream and other dairy ingredients once the pressure has been released to avoid any curdling or undesirable changes in taste and consistency.”
Eggs
Cooking whole eggs in their shells inside a pressure cooker can be hazardous, Dr Shradha advised. “The trapped steam inside the eggs can cause them to explode, leading to a potential mess and risk of burns. It is important to avoid pressure cooking whole eggs.”
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FAQs
Foods containing dairy, like milk, cream, or yogurt, should not be pressure-cooked. The high heat and pressure can cause dairy products to curdle or separate, ruining the texture, taste and flavour of the dish. Cooking fried foods is a strict no no, when it comes to pressure cookers.
What to not put in a pressure cooker? ›
6 Things You Should Never Cook in an Instant Pot
- Creamy Sauces. If there's one food group you should avoid in the Instant Pot, it's dairy. ...
- Fried Chicken. The best fried chicken is crisp on the outside, juicy on the inside and perfectly golden brown. ...
- Cookies. ...
- Burgers. ...
- Pie. ...
- Steak.
Yes, cooking in a pressure cooker is healthy as it uses steam to cook food, the insulated and sealed body does not allow the water to evaporate thus preserving the nutrients in the food. Pressure cookers do not require oil to cook making them even healthier.
Why shouldn't potatoes be cooked in a pressure cooker? ›
Mostly we boil potatoes in a pressure cooker, but like rice, potatoes also contain a lot of starch. This is the reason why boiling or cooking in this pressure cooker is not considered good for health. If you still plan to use cooker for the same, add a lot of water and wash them thoroughly post cooking.
What ingredients should never go in a pressure cooker? ›
8 Foods You Should Never Put in Your Instant Pot
- Fried Foods. The Instant Pot is a master at moist-heat cooking, which is precisely why fried foods fall flat. ...
- Steak. ...
- Burgers. ...
- Stir-Fry. ...
- Cream-Based Sauces. ...
- Noodles. ...
- Seafood. ...
- Cookies.
Cooking methods vary in their ability to retain nutrients, and pressure cooking stands out. Research, including a study from the 1990s, suggests that pressure cooking retains about 90 to 95 percent of food nutrients, outperforming other methods like steaming, roasting, and especially boiling.
Why shouldn't you cook rice in a pressure cooker? ›
Use a pressure cooker for fattier, tougher cuts of meat for a melt-in-your-mouth experience. If you are someone who has been cooking rice in a pressure cooker, it is time you stop! The starch content present in rice can cause it to release a harmful chemical called acrylamide which can lead to various health issues.
Which is healthier, a slow cooker or a pressure cooker? ›
If you enjoy prepping your meal in the morning and letting it cook all day so that it's ready by dinner time, go with a slow cooker. Conversely, a pressure cooker might be the better option if you want an easy way to make healthy meals without much planning.
Why don t chefs use pressure cookers? ›
They are most commonly used in industrial settings to quickly prepare meat or stocks. However, in most scenarios, Elite Chefs avoid using pressure cookers because they provide less control over the final dish. Chefs often prefer slow cooking techniques that accentuate and pull out the flavors of the food.
What is the best meat to cook in a pressure cooker? ›
You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.
Pressure cooking, on the other hand, cooks the meats in less than fifteen minutes in most cases. That means that any bacteria don't have hours to grow. Just keep in mind that when you do use frozen meats in your pressure cooker, use more liquid.
Is it safe to eat food cooked in a pressure cooker? ›
Cooking in an “instant pot” or pressure cooker is a great method for preparing your food on many levels — including the nutritional level, according to registered dietitian Beth Czerwony, RD. “Instant pot recipes are absolutely healthy as long as what you put in the recipe is healthy,” she says.
What dishes are safe in a pressure cooker? ›
As the name suggests, heat-proof containers should be heat or ovenproof- this includes high-temperature silicone, heat-proof glass (like pyrex), ceramic, stainless steel, aluminum and even copper! The forms should not be plastic or any glass that is not tempered.
Can you pressure cook anything? ›
Pressure Cook Everything
And if you're ever in doubt, keep this in mind: If something usually takes a long time to cook, doesn't need a ton of dry heat, and has a good amount of moisture when cooked, it'll probably do great in a pressure cooker.
What is the safest material for a pressure cooker? ›
Nevertheless, stainless steel is still the most popular option due to the reason it is the safest one and its long-lasting material covers all kinds of cooking requirements in Indian cuisine. The right pressure cooker will be easy to use and clean afterwards.
While pressure cookers are versatile and efficient kitchen appliances, there are certain types of food that are better suited for other cooking methods. (Source: Unsplash)
Vegetables like peas, asparagus, and zucchini are tender and cook rapidly. (Source: Getty Images/ Thinkstock)
