| Step | Do | Why |
|---|---|---|
| Liquid | At least the manual's minimum | Steam needs water to build pressure |
| Fill level | ≤ two-thirds (half for beans/rice) | Foaming foods expand and clog the valve |
| Timing | Start only once at pressure, on low | That's when cooking actually happens |
| Release | Natural for meat/beans, quick for veg | Never force the lid until pressure drops |
How to Use a Pressure Cooker
Published: ·Updated:
Add at least the minimum liquid, never fill past two-thirds, lock the lid, and bring it up to pressure — then start timing only once it's at pressure and drop the heat to low. Release the pressure fully before you open it, and it cooks beans, stews, and tough meat in a fraction of the usual time.