Pressure cookers have a reputation for being dangerous but this applies mainly to the old school variety with the jiggly valve on top. Modern stovetop ones like this Tefal pressure cooker are safe, simple, and the fastest way to cook certain dishes. In this example, we’re cooking beetroot. Beetroot is exactly the kind of hard vegetable pressure cooking was made for.
Make sure the rubber seal is in place on the lid of the pressure cooker. Cover the vegetables with water, lock the lid on by placing so the arrows align and rotating it (it clicks into place). Set the valve to max pressure. I never use the lower setting. Turn the heat up to max and wait for the red pressure indicator to lock out; that’s your sign the cooker is up to pressure. Steam will start escaping from the valve, slowly at first, sometimes with a sudden hiss, so don’t be startled by it. Once it’s underway, back the heat off to hold it at a steady medium hiss, and cook for the required time. In this case it is 17 minutes for beetroot. See some of my other estimates for cook times below.
To release, either run the cooker under cold water for a quick release, or leave it to depressurise on its own. Wait for the pressure lock to drop before you can unlock the lid. Drain, and if it’s beetroot, rub or pick the skins off while it’s still warm.
Once you’ve got the technique down, you’ll wonder how you lived without a pressure cooker.
Estimated cooking times
All beans etc are pre-soaked overnight. No added salt.
- Chickpeas 7min
- Red kidney beans 7-10min depending on type
- White beans 6min
- Barley 17min
- Minestrone soup 6min