Cook Smart: Foods to Avoid in Pressure Cooker for Safety and Efficiency

Many use pressure cookers for quick cooking. But 8 foods should never be cooked in a pressure cooker. Avoid these foods to prevent spills and other hazards.

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Milk:

Milk boils over easily. Heating milk in a pressure cooker can cause it to boil rapidly and spill, potentially clogging valves and damaging the cooker.

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Chopped Apples:

Chopped apples have high water content and starch. In a pressure cooker, they can break down quickly, clogging pressure release valves and creating a hazardous situation.

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Starchy Foods:

Starchy foods like pasta create foam, which can block safety valves. They also tend to overcook easily in a pressure cooker.

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Fried Foods:

Reheating fried foods in a pressure cooker isn't recommended. The oil can stick and make cleaning difficult. The high heat can also cause splattering.

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Whole Beans:

Beans like kidney or chickpeas release foam and starch, potentially clogging valves. Soaking them properly is crucial, but pressure cooking is still risky.

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Foods with Different Cooking Times:

Avoid cooking foods with vastly different cooking times together. Delicate veggies will overcook with longer-cooking items like rice, affecting taste and texture.

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Rice:

While common, cooking rice in a pressure cooker can lead to spills if too much water or rice is used. The starch creates foam that can block valves.

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Tomato and Sauce-Based Dishes:

Tomato-based or other thick sauces can become too dense and clog valves. Acidic foods might also react with the cooker, altering the taste.