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
Quick-cooking vegetables
What should never be cooked in a pressure cooker? ›
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.
Is pressure cooked food bad for health? ›
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 should you avoid pressure cooking? ›
Pressure cooking does seem to deactivate certain properties in food like phytic acid. I explained in this post about traditional preparation methods for grains how reducing phytic acid and lectins makes the nutrients in foods like grains and beans more absorbable and less likely to irritate the digestive system.
What foods should be pressure cooked? ›
The pressure cooker is the number one gadget for people who want to slice huge chunks off the cooking time of meat, pulses and sauces. From ribs that fall off the bone, to stew, casserole or braised meat, a pressure cooker can achieve great results in under an hour.
What shouldn't you put in a pressure cooker? ›
In fact, there are a handful of foods that just shouldn't be pressure-cooked. Among them are dairy and fried foods, as well as burgers and steaks. These foods are not Instant-Pot-friendly for a multitude of reasons.
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.
Often people cook rice in a pressure cooker due to paucity of time. If you are also one of those people who use cooker to cook rice, then do not make this mistake again. This causes the starch present in rice to release a chemical called acrylamide, which is harmful for health.
Does cooking in a pressure cooker destroy nutrients? ›
Researchers found that sautéing spinach or amaranth leaves in a pan for 30 minutes destroyed about 95 percent of the vitamin C, whereas ten minutes in a pressure cooker wiped out only about 90 percent.
What are the side effects of a pressure cooker? ›
The most common pressure cooker injuries are second-degree burns, leading to more severe injuries like infection, amputation, permanent scarring, and disfigurement.
Pressure cooking heats chicken to high temperatures for a short period. This cooking method retains vitamins, reduces cholesterol oxidation, and produces minimal or no HAAs, PAHs, or AGEs.
Does pressure cooking bone broth destroy nutrients? ›
A pressure cooker will save you batch time and get you 75% of the nutrition benefits of bone broth. That being said, it will lack the additional nutrients and minerals which require long and slow simmer times to harvest from the bones and animal parts.
Which pressure cooker is best for health? ›
Stainless steel pressure cookers are generally considered to be the better choice for health, as they are less likely to leach metals into food during cooking. Additionally, stainless steel is more resistant to corrosion and rusting, meaning it will last longer.
What is the best meat to pressure cook? ›
Chuck roast, brisket and short ribs are the best cut because they contain a lot of connective tissue. During both slow & pressure cooking, that connective tissue breaks down and turns into gelatin giving the beef a rich, meaty flavour and a tender, juicy texture.
Which food is avoided in pressure? ›
Foods high in salt, sugar, and saturated or trans fats can increase blood pressure and damage your heart health. By limiting these foods and replacing them with healthy options, you can keep your blood pressure at a healthy level.
Is a pressure cooker better than an air fryer? ›
Cooking times: Instant Pots can often prepare food more quickly than air fryers. Food choices: Although both small kitchen appliances can prepare a wide range of foods, Instant Pots offer more recipe options. Ease of use: Air fryers are good for beginners, while Instant Pots have a learning curve.
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 is the weakness of pressure cooker? ›
Advantages of pressure cooking include reduced cooking times and retention of nutrients, plus it's a great way to make energy-efficient, one-pot meals. The downsides include problems with foods that have different cook times and not being able to check the progress of the food cooking.
Can I cook everything in a pressure cooker? ›
But while your Instant Pot has kitchen prowess, it can't cook everything safely. And for some foods, you may find the results inferior to more traditional cooking methods like using a stovetop or air fryer.
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.
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)
