Explore techniques to reduce and thicken sauces in the same pressure cooking pot.
1 Answer
To thicken a sauce or gravy in a pressure cooker after cooking, use a cornstarch slurry, a roux, or simmer uncovered to reduce the liquid. Be sure to release pressure completely before opening the lid and thickening.
Detailed Explanation:
After pressure cooking, the sauce or gravy may be thinner than desired. Here's how to thicken it directly in the pot:
- Release Pressure: Ensure all pressure is released from the cooker before opening the lid. Use the quick release or natural release method as appropriate for your recipe.
- Select Sauté/Simmer: Set the pressure cooker to the sauté or simmer function. This will allow you to heat the sauce without pressure.
- Cornstarch Slurry: In a small bowl, whisk together 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water until smooth. This prevents clumping.
- Add Slurry Gradually: Slowly drizzle the cornstarch slurry into the simmering sauce, stirring constantly. Allow the sauce to simmer for a few minutes, stirring frequently, until it reaches your desired thickness. The sauce will thicken as it heats.
- Roux (Optional): Alternatively, you can use a roux (equal parts butter and flour cooked together) to thicken the sauce. Melt butter in the pressure cooker (using the sauté function), whisk in flour, and cook for a few minutes until lightly browned. Then, gradually whisk in the sauce, simmering until thickened.
- Reduce by Simmering: If you prefer a more concentrated flavor, simply simmer the sauce uncovered on the sauté setting. The liquid will evaporate, thickening the sauce naturally. Stir occasionally to prevent sticking.
- Adjust Seasoning: After thickening, taste the sauce and adjust seasoning as needed.
Pro Tip:
Avoid adding too much cornstarch slurry at once, as it can make the sauce too thick or give it a starchy taste. Add it gradually and allow the sauce to thicken before adding more.