6 Introduction to Pressure Cooking

What is a Pressure Cooker?

A pressure cooker is a sealed pot that uses steam pressure to cook food faster and often more efficiently than traditional methods. By sealing the steam inside, it raises both the pressure and the boiling point of water, allowing food to cook at higher temperatures without drying out or burning.

How Does It Work?

At sea level, water boils at 100°C (212°F). This limits how hot food and liquid in an open pot can get — no matter how long it boils.
In a pressure cooker, steam builds up in a sealed environment, increasing the pressure to 1.5–2 times atmospheric pressure.
This increased pressure raises the boiling point of water to around 115–120°C.
Result: Food cooks 30–70% faster, stays moist, and retains nutrients and flavor more effectively.

Why Higher Pressure = Higher Boiling Point

Boiling occurs when the vapor pressure of the liquid equals the external pressure. In a sealed pressure cooker:

The external pressure is higher, so the water must reach a higher temperature before it can boil.
This allows food to cook in hotter water/steam without evaporating liquid away.

This principle is the opposite of what happens at high altitudes, where lower atmospheric pressure causes water to boil at lower temperatures, leading to longer cooking times.

Why Use a Pressure Cooker?

Benefit	Explanation
Faster cooking	Cuts time significantly for legumes, meats, and grains
Tenderizes tough cuts	Great for stews and braises
No evaporation	Moisture is sealed in — perfect for soups and curries
Flavor concentration	Trapped steam keeps aromas and flavors more intense
Energy efficient	Less cooking time = lower gas or electricity usage

7 Pressure Cooker Recipes

1. Pressure Cooker Red Lentil Soup

Ingredients (4 servings)

1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 tsp ground cumin
1 tsp sweet paprika
½ tsp ground turmeric (optional)
1 cup red lentils, rinsed and drained
1 tbsp tomato paste
1 medium potato, peeled and diced (optional for creaminess)
4 cups vegetable broth or water
Salt and pepper, to taste
Juice of ½ lemon (for serving)
Optional: chili flakes, fresh herbs, or a spoon of yogurt for topping

Instructions

Sauté aromatics Set your pressure cooker to sauté mode (or heat it over medium heat if it’s stovetop). Add olive oil. Sauté onion and carrot for about 3–4 minutes, until slightly soft. Add garlic, cumin, paprika, and turmeric. Stir for 30 seconds until fragrant.
Add main ingredients Add lentils, tomato paste, diced potato (if using), and broth or water. Stir well to combine. Season lightly with salt (you can adjust after cooking).
Seal and cook Lock the lid and bring to high pressure. Cook for 8 minutes at high pressure. After cooking, let the pressure release naturally for 5 minutes, then manually release the rest of the steam.
Blend (optional) The soup will be soft and creamy, but you can:
- Use an immersion blender for a smoother texture
- Or leave it chunky — both are great.
Adjust and serve Taste and adjust seasoning. Stir in lemon juice just before serving. Optionally, top with a drizzle of olive oil, chili flakes, or yogurt.

2. Pressure Cooker Chickpea Curry (Chana Masala)

Ingredients (4 generous servings)

Base:

1 tbsp vegetable oil or ghee
1 medium onion, finely chopped
2–3 cloves garlic, minced
1 tbsp grated ginger (or 1 tsp ground ginger)

Spices:

1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp paprika
½ tsp garam masala
Optional: pinch of chili flakes

Tomato + Chickpeas:

1½ cups dried chickpeas, soaked overnight (or 1 can = ~240 g cooked)
1 can (400 g) chopped tomatoes or 3 fresh tomatoes, blended
2 tbsp tomato paste
3 cups water or light vegetable broth
Salt to taste

Finishing touches:

Juice of ½ lemon (or more to taste)
Optional: chopped fresh cilantro, a spoonful of plain yogurt

Instructions

Soak the Chickpeas Rinse 1½ cups dried chickpeas and soak them overnight in plenty of water. Drain before using. (If using canned chickpeas, see alternate timing below.)
Sauté aromatics and spices Set pressure cooker to sauté mode (or heat over medium flame). Add oil, then sauté the chopped onion for 5–6 minutes, until golden. Add garlic and ginger. Stir for 30 seconds. Add all dry spices: cumin, coriander, turmeric, paprika, garam masala. Stir for 20–30 seconds — it should smell fragrant.
Add tomato and chickpeas Stir in the tomato paste and canned tomatoes. Cook for 2–3 minutes to reduce slightly. Add soaked chickpeas and 3 cups water. Season lightly with salt (about 1 tsp; adjust later). Stir well.
Pressure cook Lock the lid and bring to high pressure. Cook for 35–40 minutes (depending on pressure cooker model). Allow natural pressure release for at least 10 minutes, then vent manually.
Taste and finish Open the lid and stir. If you’d like a creamier texture, mash a few chickpeas or blend part of the curry. Adjust salt and squeeze in lemon juice. Garnish with cilantro or yogurt if desired.

Using canned chickpeas:

Replace soaked chickpeas with 2 cans (400 g each), drained.
Pressure cook for only 10–12 minutes, or simmer uncovered for 20–25 minutes.
Use 1½ to 2 cups water instead of 3.

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3. Pressure Cooker Chicken and Rice (One-Pot)

Ingredients (4 servings)

Base:

1 tbsp olive oil or butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp grated ginger (optional)

Protein + Grains:

500 g boneless chicken thighs or breast, cut into chunks
1 cup basmati rice, rinsed until water runs clear
1¾ cups water or light broth

Spices:

½ tsp ground cumin
½ tsp turmeric
½ tsp paprika
1 small bay leaf
Salt and pepper to taste

Add-ins (optional):

½ cup frozen peas
1 small carrot, diced
½ tsp cinnamon or a piece of cinnamon stick
A pinch of cloves or cardamom

Finishing:

Juice of ½ lemon
Chopped parsley or mint for garnish

Instructions

Sauté aromatics and chicken Set pressure cooker to sauté mode. Heat oil, add onion and sauté for 3–4 minutes until translucent. Add garlic and ginger, stir for 30 seconds. Add chicken chunks, stir to lightly brown on all sides (about 3–5 minutes). Add cumin, turmeric, paprika, cinnamon, and bay leaf. Stir to coat everything.
Add rice and liquid Add rinsed basmati rice and diced carrot (if using). Stir to coat. Pour in 1¾ cups water or broth. Add salt (~1 tsp to start) and pepper. Add peas now if you want them very soft, or stir them in after cooking if you prefer them fresher.
Pressure cook Lock the lid and bring to high pressure. Cook for 6 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
Finish and fluff Open the lid and gently fluff the rice with a fork. If peas were not added before, stir them in now and close the lid for 5 minutes to steam. Taste and adjust salt. Add lemon juice and garnish with fresh herbs.

4. Pressure Cooker Split Pea Soup

Ingredients (4–5 servings)

Base:

1 tbsp olive oil or butter
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, diced
1 celery stalk, diced (optional)
1 small potato, peeled and diced (optional)

Main:

1½ cups green split peas, rinsed (no soaking needed)
4 cups vegetable broth (or water + bouillon)
1 bay leaf
½ tsp thyme (dried or fresh)
Salt and pepper to taste

Optional add-ins:

A pinch of smoked paprika or cumin
A splash of lemon juice or vinegar
A spoon of cream or yogurt

Instructions

Sauté aromatics Set pressure cooker to sauté or heat over medium flame. Add oil, then sauté onion, carrot, and celery for 5 minutes, until softened. Add garlic and sauté for 30 seconds.
Add everything else Add split peas, diced potato (if using), broth, bay leaf, thyme, salt, and pepper. Stir well.
Pressure cook Lock the lid and bring to high pressure. Cook for 15 minutes. Allow natural pressure release for at least 10 minutes, then quick release if needed.
Blend and adjust Remove bay leaf. Stir the soup. Use an immersion blender for a smoother texture if desired. Adjust salt and pepper. Add lemon juice or cream to finish.

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5. Pressure Cooker Beef Stew

Ingredients (4–5 servings)

Base:

1 tbsp oil (olive oil or neutral)
500–600 g beef stew meat (e.g. chuck or shoulder), cut into chunks
1 medium onion, chopped
2 cloves garlic, minced
1 tbsp tomato paste

Vegetables:

2 medium carrots, peeled and chopped
2 medium potatoes, peeled and cubed
1 small celery stalk, chopped (optional)

Liquid + Flavor:

2½ cups beef broth (or water + bouillon cube)
1 tsp dried thyme or mixed herbs
1 small bay leaf
½ tsp paprika
Salt and pepper to taste
Optional: 1 tsp Worcestershire sauce or ½ tsp soy sauce

Instructions

Brown the beef (optional but recommended) Set your pressure cooker to sauté mode. Heat oil, then add beef chunks in batches. Brown on all sides for 5–6 minutes total. Remove and set aside.
Sauté aromatics In the same pot, add chopped onion and sauté for 2–3 minutes. Add garlic and tomato paste. Stir for 30 seconds. Deglaze with a splash of broth, scraping up the browned bits.
Add everything else Return the beef to the pot. Add carrots, potatoes, celery (if using), herbs, spices, and broth. Season with salt (start with ~1 tsp) and pepper. Stir to combine.
Pressure cook Lock the lid and bring to high pressure. Cook for 30–35 minutes. Let the pressure release naturally for at least 10 minutes, then quick release any remaining pressure.
Thicken the stew (optional) For a thicker consistency:
- Use a potato masher to gently mash a few chunks
- Or mix 1 tbsp cornstarch with 2 tbsp water, stir into the hot stew, and simmer on sauté mode for 2–3 minutes.

6. Pressure Cooker Butter Chicken (Murgh Makhani)

Ingredients (4 servings)

Marinated Chicken:

500 g boneless chicken thighs (or breast), cut into chunks
½ cup plain yogurt
1 tbsp lemon juice
1 tsp ground cumin
1 tsp garam masala
½ tsp turmeric
½ tsp chili powder (adjust to taste)
½ tsp salt (Marinate for at least 30 minutes, or up to 8 hours. If short on time, even 10 minutes helps.)

Sauce Base:

1 tbsp butter (or ghee)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp grated ginger
1 tbsp tomato paste
1 can (400 g) chopped tomatoes or purée

After Cooking:

2–3 tbsp butter (unsalted)
¼–½ cup cream (or full-fat yogurt, or a mix)
Salt to taste
Optional: extra garam masala, ¼ tsp sugar, or a pinch of kasuri methi (dried fenugreek)

Instructions

Marinate the chicken Combine chicken pieces with all marinade ingredients. Let rest while you prep the base.
Sauté aromatics Set pressure cooker to sauté mode. Melt 1 tbsp butter. Sauté onion for 4–5 minutes, until golden. Add garlic, ginger, and tomato paste. Stir for 1 minute. Add chopped tomatoes and cook for 2–3 minutes to reduce slightly.
Add chicken and cook Add the marinated chicken (with marinade) to the pot. Stir to coat. Do not add water — the yogurt and tomatoes provide enough moisture. Lock the lid and cook on high pressure for 8 minutes. Let pressure release naturally for 5–10 minutes, then quick release.
Finish the sauce Stir in 2–3 tbsp butter and cream or yogurt. Adjust salt. Add a pinch of sugar or extra garam masala if desired. Optionally, simmer on sauté mode for 2–3 minutes to thicken. Serve hot with rice or flatbread.

Freezing and Reheating Tips

Freezing:

Let food cool completely before freezing.
Use sealed glass or plastic containers with a bit of headroom.
Label and freeze for up to 3 months.

Reheating:

Thaw in the fridge overnight if possible.
Or run the container under warm water to release the frozen block, then reheat in a pot with a splash of water.
Stir gently and re-season if needed.