How to Use an Electric Pressure Cooker

Video by Jonathan Parrish

Electric pressure cookers, like the Instant Pot, are popular kitchen tools. But it takes time to learn how to use them properly. Here are some facts and tips about these countertop appliances at a glance:

Benefits of Using an Electric Pressure Cooker

• They can save you money by allowing you to buy less-tender cuts of meat.
• They can save you time because food is cooked three to ten times faster than in a conventional oven.
• Faster cooking times allow foods to retain more moisture and nutrients.

Tips for Using an Electric Pressure Cooker

• Read the owner’s manual before you start.
• Use plenty of liquid because the unit cooks with steam.

Cooking Tips

• Electric pressure cookers cook by surface area, so large pieces of meat cook slower than smaller pieces.
• Do not overfill the inner pot.
• Cook large batches of foods like eggs and chicken to use in recipes throughout the week.

Choosing an Electric Pressure Cooker

Ask yourself these questions when deciding which electric pressure cooker to buy:

• How often will I use the pressure cooker?
• How many people will I be feeding?
• What features am I looking for?

For more information about electric pressure cookers and how to use them, read Extension Publication 3564, “Nutrition and Wellness – Electric Pressure Cookers.” https://extension.msstate.edu/publications/nutrition-and-wellness-electric-pressure-cookers

If you decide to get an electric pressure cooker, or if you already have one, try out these tasty recipes:

 

Collard Greens

Ingredients

3 tsp. olive oil

¼ pound (or 4 ounces) ham, sliced and chopped

1 small onion, chopped

¾ C. reduced-sodium chicken broth

⅓ C. apple cider vinegar

2 Tbsp. brown sugar

½ tsp. red pepper flakes, crushed

1 pound (16 ounces) collard greens, roughly chopped, OR 6–8 cups (two 14-ounce packages) frozen greens, thawed

Steps

1. Wash your hands with soap and water.
2. If using fresh greens, rinse them under cool, running water. Remove the thick center stems and roughly chop them into large, bite-sized pieces.
3. Add olive oil to the pot and press the sauté button, leaving the lid off. Once the oil has heated, add the chopped ham.
4. Sauté the ham for 4–5 minutes, and then add the chopped onion. Stir everything around periodically with a wooden spoon to keep the food from sticking to the bottom of the pot.
5. Add the rest of the chicken broth, apple cider vinegar, brown sugar, and crushed pepper flakes, and stir.
6. Add the chopped collard greens to the pot and pack them in well. Packed in, the pot should be two-thirds full. You need adequate space in the pot before cooking with pressure.
7. Press the keep warm/cancel button to pause the sauté function for 1–2 minutes. Close and lock the lid and make sure the pressure release valve is set to sealing. Press the manual button. Then, using the down button, reduce the cooking time to 5 minutes. If you want softer greens, add more time in 2-minute increments.
8. The pressure cooker will take a few minutes to pressurize, during which you may hear a hissing noise, and then “5 minutes” will appear on the display and will count down until done.
9. Allow the pot to naturally pressure release or do a quick release. Once the pressure is released, carefully remove the lid and stir. Serve warm.

Tip: Use collard greens as a side for your meals to add a variety of vitamins and minerals!

 

Honey Garlic Chicken

Ingredients

⅓ cup honey

1 tsp. onion powder

4 cloves garlic, minced

1 tsp. onion powder

½ C. low-sodium soy sauce

½ C. no-salt ketchup

½ tsp. oregano, dried

2 Tbsp. parsley, chopped

2 Tbsp. sesame seed oil (or vegetable oil)

4–6 chicken thighs, bone-in and skinless

Salt and pepper to taste

½ Tbsp. sesame seeds, toasted (for garnish)

Green onions (optional, for garnish)

Steps

1. Wash your hands with soap and water.
2. In a small mixing bowl, combine the honey, onion powder, minced garlic, soy sauce, ketchup, oregano, and parsley. Mix until well combined and set aside.
3. Heat your pressure cooker in sauté mode. Add the sesame seed oil to the pot.
4. Season the chicken thighs with salt and pepper and arrange so they are close but not touching in the cooker.
5. Wash your hands again to avoid spreading bacteria from the raw chicken.
6. Cook the chicken thighs for 2–3 minutes per side.
7. Add the prepared honey garlic sauce to the pot; cover and lock the lid.
8. Cook in poultry mode for 20 minutes.
9. Turn off the pot and allow it to release the pressure for about 5 minutes. Transfer the chicken thighs to a serving plate and spoon the sauce over the chicken. Garnish with toasted sesame seeds and green onions.

Tip: The internal temperature of the chicken must be 165 degrees. Check it with a food thermometer.

 

Vegetable Soup

Ingredients

1 tsp. canola oil

1 medium onion, finely diced

2 garlic cloves, OR 2 tsp. garlic, minced

2 tsp. Italian seasoning

2 tsp. salt

¼ tsp. black pepper

6 C. low-sodium chicken or vegetable broth

1 pound potatoes, chopped (about 3–4 medium; try 2 white potatoes and 2 sweet potatoes, or use what you have)

3 large carrots, peeled and chopped

2 ribs celery, sliced

1½ C. fire-roasted tomatoes, diced

1 C. fresh or frozen green beans, cut into thirds (or use canned)

1 C. of your favorite leafy green or microgreen, like collards, kale, or spinach, finely chopped

Steps

1. Wash your hands with soap and water.
2. Peel the onion, rub it under cold, running water, and then dice it.
3. Set the cooker to sauté or sear mode. Add the oil and onion and cook until clear and soft. Turn the cooker off.
4. Add garlic, Italian seasoning, salt, and pepper. Stir and cook for 1 minute.
5. Add the chicken broth to the hot pan and scrape the bottom with a spoon to remove any bits.
6. Wash all fresh produce under running water.
7. Scrub, peel, and cube the potatoes and carrots.
8. Slice the celery.
9. Rub the tomatoes gently under cold, running water, and then dice them.
10. Rub the green beans under cold, running water, and then cut them into thirds.
11. Add the potatoes, carrots, celery, tomatoes, and green beans to the cooker and stir.
12. Seal the cooker and close the vent. Set it to manual and cook for 2 minutes. Let the cooker naturally release for 8–10 minutes before opening.
13. Rub the leafy greens under cold, running water, and then finely chop or tear them. Or you can use frozen greens (thawed and drained) or canned greens (drained).
14. Stir in the greens and adjust the seasonings to taste. Simmer for a few minutes to heat the greens.
15. Serve and enjoy!

Tips:

• If you don’t have fresh vegetables, use a frozen soup blend or canned vegetables (drained).
• Eating a diet rich in leafy greens can reduce your risk of heart disease and high blood pressure—and improve your brain health!

 

For more recipes, download Extension Publication 3566, “Electric Pressure Cooker Recipes.”

For more nutrition information and tips, follow our MSU Extension Nutrition and Wellness Facebook page.