How to convert a traditional stovetop recipe to a pressure cooker recipe?

Question

Learn how to adapt timing, liquids, and steps from stovetop to pressure cooker.

Answer 1

To convert a stovetop recipe to a pressure cooker recipe, reduce the liquid by about half to two-thirds, significantly decrease the cooking time (often to 1/3 or 1/4 of the original), and ensure all ingredients are suitable for pressure cooking.

Detailed Explanation:

Converting a stovetop recipe for use in a pressure cooker requires careful adjustments to liquid content and cooking time. Here's a step-by-step guide:

1. Assess the Recipe: Determine if the recipe is suitable for pressure cooking. Recipes with delicate ingredients that easily overcook (like leafy greens or certain seafood) might not be ideal. Recipes involving braising, stews, beans, or tough cuts of meat are generally good candidates.

2. Reduce Liquid: Pressure cookers trap steam, so less liquid is needed. Reduce the liquid called for in the original recipe by about half to two-thirds. For example, if the stovetop recipe calls for 4 cups of broth, start with 1.5 to 2 cups in the pressure cooker. Remember that some ingredients, like vegetables, will also release liquid during cooking.

3. Adjust Cooking Time: Pressure cooking significantly reduces cooking time. A general rule of thumb is to reduce the cooking time to about 1/3 or 1/4 of the original stovetop time. Consult pressure cooker cooking charts for specific ingredients to get a more accurate estimate. It's always better to undercook slightly, as you can always cook for a few more minutes if needed.

4. Consider Ingredient Order: Add ingredients that require longer cooking times (like beans or tough meats) first. More delicate ingredients can be added later using a quick release method to prevent overcooking. Some pressure cookers have settings for different types of food, which can help with this.

5. Test and Adjust: The first time you convert a recipe, monitor the cooking process closely. After the pressure cooking cycle is complete, carefully release the pressure (either naturally or quickly, depending on the recipe) and check the food for doneness. If it's not cooked enough, seal the pressure cooker again and cook for a few more minutes. Adjust the liquid and cooking time in future attempts based on your results.

6. Thicken Sauces (If Needed): Because less liquid is used, the sauce might be thinner than desired. After pressure cooking, you can thicken the sauce by simmering it uncovered on the 'sauté' setting (if your pressure cooker has one) or by adding a slurry of cornstarch or flour mixed with cold water.

Pro Tip:

When adapting recipes with dairy, add milk, cream, or cheese after pressure cooking to prevent curdling. Stir them in gently on the 'sauté' setting or after the pressure has been released.