How To Cook Rice In Pressure Cooker
In recent years, cooking with a pressure cooker has become a very popular and time-efficient way of making meals. Grains, vegetables, or even meats can be cooked in less time than necessary. A pressure cooker can cook most food items much faster without losing flavor or nutrients. The key to speed is the sealed environment that allows steam to accumulate, raising the boiling point of water and bringing cooking temperatures to higher levels while cooking in less time.
In this article, we will learn how to cook brown rice, basmati rice, quinoa, and boil potatoes in pressure cooker. The pressure cooker makes your meal prep a nifty task yet tantalizing and sumptuous when completed.
Why Food Cook Fast in a Pressure Cooker
The main reason for food cook fast in a pressure cooker is the presence of high-pressure steam. The steam inside the cooker increases the internal temperature above what could be attained under conventional boiling. With standard pressure cooking, food can be cooked at approximately 250°F (121°C) instead of the conventional 212°F (100°C). Most of the steam pressure forces the steam into the food, making it cook faster without losing moisture, nutrients, or flavor.
How to Cook Brown Rice in Pressure Cooker
A simple process needs to be followed to cook brown rice in pressure cooker.
- Ingredients: For each cup of brown rice, 1.5 to 2 cups of water are needed.
- Preparation: Wash brown rice thoroughly to remove excess starch.
- Cooking: Close the pressure cooker lid and cook high pressure for about 22-25 minutes.
- Release Pressure: Allow a natural pressure release for 10 minutes and then manually release any remaining pressure. It will fluff the rice rather than overcooking it.
- Serving: As soon as the pressure is released, open the cooker and fluff the rice with a fork.
This method ensures that brown rice is perfectly cooked and has a tender, deep flavor.
How to Cook Basmati Rice in Pressure Cooker
Basmati rice is popularly known for its long, slim grains and very delicate grain texture. This is how to cook basmati rice in pressure cooker:
- Ingredients: 1 cup of basmati rice with 1.25 cups of water.
- Preparation: Soak thoroughly the rice to remove starch, thus making the grains less sticky and fluffy.
- Cooking: Lock the lid and put on high pressure for 5-6 minutes.
- Release Pressure: Allow the pressure to drop naturally for 5 minutes, then quickly release any other remaining pressure.
- Serving: Fluff with a fork for the best texture.
Basmati, thus prepared for rice, will receive its perfect texture, fluffy and aromatic.
How to Cook Quinoa in Pressure Cooker
Quinoa is a quick-cooking grain that happens to be nutritious and packed with protein. Below is the complete stepwise process to cook quinoa in pressure cooker:
- Ingredients: 1 cup quinoa and 1.25 cups water or broth.
- Preparation: Rinse the quinoa well under cold water to remove its natural coating which tends to be bitter.
- Cooking: Move cooker to high pressure and cook for 1-2 minutes.
- Release Pressure: Allow the pressure to release naturally for about 5 minutes, then open the rest of the pressure manually.
- Serving: Fluff up the quinoa with a fork. It will be light, fluffy, and ready to serve with your favorite dishes.
Cook quinoa in pressure cooker results in a soft, airy texture that's perfect for salads or as a side dish.
How to Boil Potatoes in Pressure Cooker
Fast boiling of potatoes takes place when one uses a pressure cooker. This involves:
- Ingredients: Use about 4 medium-sized potatoes and 1 cup of water.
- Preparation: Wash the potatoes thoroughly. You may peel or leave the skins on depending on your preference.
- Cooking: Lock the lid of the pressure cooker and cook it under high pressure for about 6–8 minutes for medium-sized potatoes. If cooking an extra-large potato, consider extending the cooking time for an extra couple of minutes.
- Release Pressure: Leave them for a few minutes for the pressure to automatically release before opening the lid and checking if the potatoes are done.
- Serving: Insert a fork and test if they are tender or not, because it's safe to eat now.
This means potatoes are well cooked and boiled, with the added advantage that the taste is retained during cooking.
Conclusion
Cooking grains like rice, quinoa, and even potatoes in a pressure cooker is miraculous. It's the combination of all this high-pressure steam that gets trapped in the pot to raise the temperature inside and makes cooking much faster and healthier. Brown rice, basmati rice, quinoa, boiled potatoes—the pressure cooker does it all in record time without sacrificing taste or texture and serving perfect meals every time.