The minimum liquid requirement is related to how well a PC seals and the cooking time rather than its volume. What about this? And, believe me, if I could use less and be assured things work 100% of the time I would! BTW, all of my recipes include this minimum. There are quite a bit of recipes making the rounds for no-water-added chicken, even in electric pressure cookers. I made some for dinner for two last night. Check your pressure cooker's instruction manual. About 3 cups of medium beefsteak tomatoes cut into chunks or use canned equivalent – or any juicy tomato Between the chicken (especially in the US) and the tomatoes there should be ample liquid for the pressure cooker. I can’t tell you the number of e-mails I’ve gotten from people who tried it, got a burned outside and raw inside, a hangry family with no dinner wondering why it didn’t work for them. I added zero liquid to this meal. The minimum liquid requirement is related to how well a PC seals and the cooking time rather than its volume. Aside from using water for pressure cooking, you can also use a cooking technique known as infusion cooking. Beer Can Chicken – pressure cooked WHOLE! SPICY & FRESH: North African-Inspired Lentil and Spinach Soup, Silky Beef and Porcini Mushroom Stew – Pressure Cooker Recipe, LOVE IT! Coniglio alla Cacciatora – A Sustainable Stew from your pressure cooker! Chicken Thigh Pressure Cooker Stew With No Added Liquid, 4 whole skin-on chicken legs, cut into thighs and drumsticks Creamy & Dreamy: Chestnut Soup (Potage di Marroni). Peasant Fare: Pressure Cooker Ligurian Bean Stew. A good rule of thumb is at least 1 cup of liquid; however, check the owner’s manual or recipe booklet to see exactly what the pressure-cooker manufacturer recommends. Ooooh: Roast Potatoes – from the pressure cooker! Those extra cups of liquid are not just the difference between a braise and a soup. If you don’t want your meat submerged in liquid, elevate it with a rack. Some pressure cookers need more liquid than others. Beer Can Chicken – pressure cooked WHOLE! Red, White, and Green Pressure Cooker Brussels Sprouts! JL’s Pressure Cooker Farro & Beans in Collard Green Wraps – Reader Recipes. About 1 1/2 cups of medium sliced onion – about 1 large one Make a Super-Fast Lemon Marmalade under pressure, Turn Tough Meat into Jelly: Italian Boiled Beef with Rustic Green Sauce, Braisen! My concern is whether there would be enough liquid at the start of the cook. Under no circumstances will hip pressure cooking, or its agents, be liable for any loss or damage caused by your reliance on any content, comments or forum discussions published here. Breville have recipes on their website that use far less liquid too, so wondering if you know what the actual minimum amount of liquid is, that I can get away with using? STOP Overcooking Meat in Your Pressure Cooker! Mexican Pressure Cooker Recipes, Arroz – Spanish Rice: Mexican Pressure Cooker Recipes, How gas, induction and electric cooktops affect pressure cooking. Plus, if you add 10-15% more liquid for brined and frozen meats you’re going to end up with AT LEAST and an additional cup of cooking liquid for each pound of meat that goes into the pressure cooker. I do understand the minimum liquid quantity can be other liquid than water or broth. I don’t think you’ve made the discovery you think you’ve made. Recipe Roundup: Thanksgiving Under Pressure. 375ml is far more common. Melted fat from the chicken is enough to pressurize the cooker. pressure cooker and instant pot recipes, tips & reviews. The Stinking Rose – perfectly roasted garlic in 20 minutes! Carrots 88% I’ve successfully used as little as 1/2 cup of liquid in both my Instant Pot and smaller Della pressure cookers. Your instruction manual should state this minimum, but if it doesn’t or if it isn’t clear I’ve come up with an amount that will bring just about any pressure cooker to pressure: 1 1/2 cups (375ml). To address this, I’ve invested in a 3l and 4.5l set in the same range. Crema Catalana – Spain’s Creme Brulee, 30 Thanksgiving Pressure Cooker Recipe Ideas. Onion 91% They work… sometimes. Also for real cooking, you will want to consider any liquid absorbed (e.g. Check the Kuhn Rikon cook book that is supplied with Kuhn Rikon pressure cookers and available for download from this website. Can this be right? Tomato 94% : ), Your email address will not be published. Plus, if you add 10-15% more liquid for brined and frozen meats you’re going to end up with AT LEAST and an additional cup of cooking liquid for each pound of meat that goes into the pressure cooker. Hip Shopping: New Digital & Multi-Timers! And that will readily come from the liquid in a piece of meat, or fruit such as a tomato. 1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups) Reader Recipes: Kristine’s Boston "Baked Beans" Pressure Cooked in an hour! I don’t recommend readers follow these water-less recipes because of the added wear to the parts and the inconsistent results. Crema Catalana – Spain’s Creme Brulee, 30 Thanksgiving Pressure Cooker Recipe Ideas. Because of the same hardware and my testing experience, I still recommend the original minimum liquid requirement as calculated by the factory for their cookers. P.S. When you use a pressure cooker , you need to have enough liquid in the pot for it to come up to pressure and cook the food properly. 4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups) Let it cool down and measure what is left. Hi I have just purchased a tower 6L one touch pressure cooker I was surprised to see a minimum and maximum liquid level Whereas my prestige 6 litre based the liquid level on the length of time a recipe or ingredient takes to cook also it is not clear if the steam valve should be on the closed setting or steam setting my prestige says you have it on the closed setting and move it over to the steam setting for quick release of steam if you are cooking say vegetables whereas the tower says to cool it down under a tap in a sink ? The difference between what you put in and what is left will give you a good working indication of the minimum required for most cooks. veggies/meat) by the food. 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