1.Introduction

Pressure cooking is the process of cooking food under high pressure steam, employing water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. High pressure limits boiling, and creates higher cooking temperatures which cook food far more quickly.

The pressure cooker was invented in the seventeenth century by the physicist Denis Papin, and works by expelling air from the vessel, and trapping steam produced from the boiling liquid. This is used to raise the internal pressure up to one atmosphere above ambient and gives higher cooking temperatures between 100–121 °C (212–250 °F). Together with high thermal heat transfer from steam it permits cooking in between a half and a quarter the time of conventional boiling.

Almost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker. Modern pressure cookers have numerous safety features to prevent the pressure cooker from holding too much pressure. After cooking, the steam pressure is lowered back to ambient atmospheric pressure, so that the vessel can be opened. A safety lock prevents opening while under pressure on all modern devices.

2.History

In 1679, French physicist Denis Papin, better known for his studies on steam, invented the steam digester in an attempt to reduce the cooking time of food. His airtight cooker used steam pressure to raise the water’s boiling point, thus cooking food more quickly. In 1681 Papin presented his invention to the Royal Society of London as a scientific study; he was later elected as a member.

In 1864, Georg Gutbrod of Stuttgart began manufacturing pressure cookers made of tinned cast iron.

In 1918, Spain granted a patent for the pressure cooker to José Alix Martínez from Zaragoza. Martínez named it the olla exprés, literally “express cooking pot”, under patent number 71143 in the Boletín Oficial de la Propiedad Industrial. In 1924, the first pressure cooking pot recipe book was published, written by José Alix and titled “360 fórmulas de cocina Para guisar con la ‘olla expres'”, or 360 recipes for cooking with a pressure cooker.

In 1935, the Automa pressure cooker was introduced. Mountaineers attempting to climb Mount Everest took it along with them to cook in higher altitudes.

In 1938, Alfred Vischer presented his invention, the Flex-Seal Speed Cooker, in New York City. Vischer’s pressure cooker was the first designed for home use, and its success led to competition among American and European manufacturers. At the 1939 New York World’s Fair, the National Pressure Cooker Company, later renamed National Presto Industries, introduced its own pressure cooker.

First generation
Also known as “old type” pressure cookers, these operate with a weight-modified or “jiggler” valve, which releases pressure during operation. Some people consider them loud because the valve rattles as excess steam is released. Older pressure cookers typically offered only one pressure level, but from the 1960s onwards some allow the operator to change the weight of the valve, thus changing the pressure.

Today, most pressure cookers are variations on the first-generation cookers, with the addition of new safety features such as a mechanism that prevents the cooker from being opened until it is entirely depressurized.

Second generation
These operate with a spring-loaded valve that is often hidden from view in a proprietary mechanism. This generation is characterized by two or more pressure settings. Some of these pressure cookers do not release any steam during operation (non-venting) and instead use a rising indicator with markings to show the pressure level. These only release steam when the pan is opened, or as a safety precaution if the heat source is not reduced enough when the pan reaches the required cooking pressure. Others use a dial that the operator can advance by a few clicks (which alters the spring tension) to change the pressure setting or release pressure; these release steam during operation (venting).

Third generation “electric pressure cookers”

Instant Pot DUO pressure cooker is an example of a third generation pressure cooker and has digital control of the cooking time and heat
After the stove-top pressure cookers, in 1991[11] came the electric pressure cookers, called the “third generation” pressure cookers.

These include an electric heat source that is automatically regulated to maintain the operating temperature and pressure. They also include a spring-loaded valve (as described above) and are typically non venting during cooking.

An electric pressure cooker integrates a timer. Depending on cooking control capability, there are three generations of electric pressure cookers:

First-generation electric, with mechanical timer. There is no delayed cooking capability.
Second-generation electric, with digital controller. Delayed cooking becomes possible and the controller shows a countdown timer when working pressure is reached.
Third-generation electric, with smart programming, which includes pre-set cooking times and settings based on heating intensity, temperature, pressure and duration.
Some pressure cookers are multifunctional (multicookers): pressure cooker, saute/browning, slow cooker, rice cooker, egg cooker, yogurt maker, steamer, sous vide, canner, and stockpot warmer that can also be used to keep cooked food warm. Since 2018, with the release of the Ninja Foodi pressure cooker, which was the first pressure cooker that could also air fry, several other pressure cooker manufacturers, including Instant Pot, have come out with their own pressure cookers that can air fry, which are now known as pressure air fryers. Pressure air fryers have two separate lids, one for pressure cooking, and one for air frying.

2.1.Theory

At standard pressure the boiling point of water is 100 °C (212 °F). With any food containing or cooked with water, once the temperature reaches the boiling point, any excess heat causes some of the water to vaporize into steam efficiently carrying away heat keeping the food temperature at 100 °C.

In a sealed pressure cooker, as the water boils, the steam is trapped in the cooker which raises the pressure. However, the boiling point of water increases with pressure resulting in superheated water.

The equation for the pressure, temperature and volume of the steam is given by the ideal gas law:

or

where ,  and  are the pressure, volume and temperature;  is the amount of substance; and  is the ideal gas constant.

In a sealed pressure cooker the volume and amount of steam is fixed, so the temperature can be controlled either directly or by setting the pressure (such as with a pressure release valve).

For example, if the pressure reaches 1 bar or 100 kPa (15 psi) above the existing atmospheric pressure, the water will have reached a temperature of approximately 120 °C (248 °F) which cooks the food much faster.

Pressure cookers also use steam and water to rapidly transfer the heat to the food and all parts of the vessel. While, compared to an oven, a pressure cooker’s 120 °C is not particularly high, ovens contain air which is subject to thermal boundary layer effects which greatly slows heating, whereas pressure cookers flush air from the cooking vessel during warm up and replace it with hot steam. For items not placed within the liquid, as this steam condenses on the food it transfers water’s latent heat of vaporization, which is extremely large (2.275 kJ/g), to the surface, rapidly bringing the surface of the food up to cooking temperature. Because the steam condenses and drips away, no significant boundary layer forms and heat transfer is exceptionally efficient, and food heats much faster and more evenly.

However some recipes require browning to develop flavors as during roasting or frying. Higher temperatures are attainable with conventional cooking where the surface of the food can dry out. Such browning occurs via the Maillard reaction, at temperatures higher than the roughly 120 °C (248 °F) achieved in pressure cooking. Because those temperatures are not reached in pressure cooking, foods are generally browned by searing them, either in the open pressure cooker or another pan beforehand.

3.What Problems Did Pressure Cooking Solve?

Pressure cooking was developed in the early 18th century, so that food could be cooked faster than before. It was considered a necessary feature of modern kitchens in the late 19th and early 20th centuries.

Pressure cookers work by letting steam build up inside a sealed environment. Lids lock down, sealing all that steam inside the pot. As trapped steam builds pressure, cooking temperatures increase along with moisture levels. This combination cuts cooking times up to 70% and equals substantial energy savings.

A pressure cooker is a sealed chamber that traps the steam generated as its contents are heated. As steam builds, pressure increases, driving the boiling point of water past 212°F. In general, this higher temperature shortens cooking times and, due to a lack of evaporation, extracts flavor more efficiently from foods.

4.Advantages Of Pressure Cooking

1. Foods retain most of their nutrients and are tastier
   Eating foods that are pressure cooked offers more nutritional boost than those cooked for longer periods using traditional cookware. The longer foods are cooked, the more nutrients are destroyed.

Foods cooked in a pressure cooker are ready faster, using less liquid. The liquid is boiled away leaving the food with most of its nutrients. The fact that foods are done in a shorter cooking time means they are less likely to lose their color and flavor, as well as minerals and vitamins that are evaporated or diluted when cooking in large quantities of water for longer periods of time. Pressure cookers reduce cooking time by as much as 70%, which is a great reduction in the time foods normally stay on the stove boiling or steaming away the natural taste and the nutrients. Overall, pressure cooking enhances the richness and natural flavors of foods.

2. Saves energy
   Pressure cooking is far more efficient than using multiple pots on separate burners, and can result in significant energy savings. This is because pressure cookers lend themselves to one-pot cooking recipes. And since foods require less cooking time with pressure cookers, less energy is needed to prepare meals. With the ever-escalating cost of electricity, we all want to find ways to save on energy and reduce the size of our monthly bill.

3. Saves time in preparing meals
   Cooking time is greatly reduced as foods cook up to 70% faster when a pressure cooker is used, making it a handy tool to quickly get the meal on the table.

4. The kitchen is cooler
   With summers getting warmer, as evidenced by the recent record heat waves across much of the country, reducing the heat generated by cooking is key to a cool kitchen. When cooking with regular stovetop pots and pans, the heat rises through the pan and travels upwards. Some of this heat is directed out of the house via the stovetop fan, but heat also builds in the kitchen while cooking. By contrast, a pressure cooker retains the heat and steam so that none of it escapes to heat up your kitchen. Reducing the amount of heat and steam results in a cooler kitchen.
5. Less cleaning is required
   Cooking with regular stovetop pots tends to leave cooking residues on the stove top and control panel as well on adjacent surfaces such as walls and counters. Steam and oils escape from open cookware to settle on these surfaces, which usually requires some cleanup after the meal is cooked. A pressure cooker, however, has a well secured lid that prevents any splashes or spatters from escaping the cooking vessel. This also eliminates any boil overs which require further cleanup. And when meal preparation is complete, there’s only one pot to wash.

6. Pressure cookers can also be used to preserve food
   Pressure cookers, of course, are also designed for canning foods to be stored for future use. This is why the larger models are often referred to as ‘canners’. Pressure canners usually develop up to 15psi, the high-pressure needed to cook and can foods, including meats and fish. The smaller, lighter pressure cookers can also be used for home canning but they hold fewer jars than larger models. While having this canning facility, the smaller volume cookers are mostly used for everyday stovetop meal preparation.

5.The Best Brand Of Pressure Cooking

• Best Overall: Instant Pot Pro 10-in-1 Pressure and Slow Cooker

Pros: Set it and forget that it’s even cooking thanks to 11 safety features, including a new model update to steam value release. It also shows real-time cooking progress.

Cons: It takes up a lot of space on the counter and wherever you store it. The sous vide function can be inconsistent.

Equipped with 28 smart program settings for specific pressure levels and cook times, the Instant Pot Pro 10-in-1 Pressure and Slow Cooker gives you greater control over your cooking while taking care of the work for you. You also have the option to control cook times manually through “natural” or “quick” steam release. Plus, Instant Brands improved this new model’s steam value release button for safety during the quick-release mode. Other safety features protect from overheating, though it’s important to maintain proper liquid levels and follow the manufacturer’s instructions.

In fact, this multi-cooker boasts a total of 11 safety features and five programmable settings for your favorite go-to meals. Its presets are perfect for soups, stews, and meats. The sauté function allows you to brown meats and toast spices in the pot before pressure cooking. Clean-up is easy with a dishwasher-safe lid, removable inner pot, and accessories. This 8-quart model can cook for a crowd or carry you through weekday meal prep.

• Best Value: Presto 6-Quart Stainless Steel Pressure Cooker

Pros: This stovetop pressure cooker can go in the dishwasher and is fully immersible in water for quick cooling. A side handle makes it easy to transport.

Cons: This basic model requires more oversight while cooking, and it doesn’t have pre-programmable features or presets.

If you would prefer a no-frills stovetop pressure cooker that’s still spacious enough for larger cuts of meat, the reliable Presto 6-Quart Stainless Steel Pressure Cooker offers quality and function for a great price. Durable scratch-resistant stainless steel allows for even heating and cooking and can be used on a regular or induction stovetop. It includes a safety cover lock that reduces steam before you open it, and you can immerse this dishwasher-safe model for quick cooling. It comes with a convenient rubber side handle for easy transport, and it has a cooking rack insert so you can prepare several foods at once. Its streamlined design also means it’s especially simple to use.

• Best for Experienced Cooks: Breville Fast Slow Pro

Pros: This appliance weds style and smarts for a premium cooking experience. Choose from a number of settings on an easy-to-read LCD display.

Cons: Our most expensive pick, it’s more of an investment than beginner cooks will want to make. It also takes up more space than other 6-quart models.

Breville’s sophisticated brushed stainless steel pressure cooker boasts 11 preset cooking functions and several bonus features, from sous vide mode to built-in sensors that automatically adjust time and temperature settings. Whether you choose presets through its interactive LCD panel or custom settings for more precise control, your meals will come together quickly and consistently delicious. With its slow setting, this multi-cooker can function like a traditional crockpot, yet it also lets you sear and brown right in the removable cooking vessel.

Its safety system includes a locking lid, a hands-free steam release valve, and an additional safety valve. A wide, wrap-around container keeps countertops clean from cooking liquids. The keep-warm function turns on automatically when the time is up. Even during cooking, the handles are cool to touch.

• Best Splurge: Mepra Pressure Cooker 1950

Pros: This elegant Italian pressure cooker is easy to use and clean, oven safe, and suitable for all stove typres.

Cons: It requires more oversight when you’re cooking, and it lacks presets.

This ultra sleek, Italian-made stainless steel pressure cooker would make a seamless addition to any design-forward kitchen. The Mepra Pressure Cooker 1950 has the added function of being oven safe up to 350 degrees Fahrenheit, and it’s compatible with gas, induction, and electric stovetops. While you sacrifice the bells and whistles associated with modern electronic multi-cookers, you gain an eye-catching design that can go from stove to table.

• Best with Air Fryer: Instant Pot Pro Crisp XL 8 Quart

Pros: Use this appliance to finish slow- or pressure-cooked food with a crisp exterior. It replaces multiple appliances.

Cons: With two lids, it takes up a lot of counter and storage space, and it’s relatively heavy.

A built-in air fryer gives the Instant Pot Pro Crisp XL 8 Quart an edge over other models. This powerful, user-friendly multi-cooker lets you broil, bake, roast, toast, sauté, sous vide, dehydrate, steam, slow cook, and more. Swapping its lid transforms it into the air fryer. Its crisper technology and 8-quart capacity are ideal for large meal prep and entertaining. A dual frying function browns and crisps the exterior of food, enhancing its look and taste. Its five programmable settings let you save your own special recipe presets.

Accessories such as a multi-use steam rack, a multi-level air fryer basket with a dehydrating and broiling tray, and a heat-resistant protective pad and storage cover are valuable bonuses. Removable parts are dishwasher safe. This multi-cooker will become a fast favorite if you’re an appliance minimalist.

• Best Stovetop: T-fal Clipso Pressure Cooker

Pros: Sturdy plastic handles don’t get hot, and its steam valve release is easy and safe to use with one hand.

Cons: It needs supervision while cooking. Pressure issues can result without enough liquid.

Holding just over 6 quarts, the T-fal Clipso Pressure Cooker makes a reliable mid-range option for batch cooking and feeding a crowd. If you want to forgo the fancier functions of multi-cookers, you’ll find this streamlined pressure cooker easy to use, clean, and store. It includes a steam basket and stand for more cooking options. The inner encapsulated base heats evenly and is compatible with any cooktop, including induction. It automatically shifts to keep cooked food warm. Comfortable side handle grips, a steam release valve that requires just one hand, and an automatic locking function improve the safety of this appliance.

• Best for Large Servings: Yedi 9-in-1 Instant Programmable Pressure Cooker

Pros: It has the capacity to cook large servings, but you can also use its accessories to cook smaller dishes, including two at once.

Cons: Error messages are not uncommon, and troubleshooting will likely require calling customer service.

Whether you’re planning a gathering, feeding a family, or preparing meals to eat all week, Yedi’s 9-in-1 Instant Programmable Pressure Cooker handles big-batch recipes with ease. New recipes are uploaded weekly to the Yedi app, which you can download at no cost. Like other multi-cookers, this option allows you to pressure cook, slow cook, saute, steam, cook rice, make cakes, and keep food warm. It also has a customizable function. Accessories like cheet sheets and steaming trivets make your cooking experience even easier; its stainless steel steaming basket, for example, lets you cook two dishes at once.

6.Conclusion

A pressure cooker can save energy by shortening the cook time with high pressure inside. It has designs like the sealing ring, pressure regulator, and vent pipe to maintain the pressure. However, the pressure cooker can explode if the pressure gets too high.

A pressure cooker is a sealed chamber that traps the steam generated as its contents are heated. As steam builds, pressure increases, driving the boiling point of water past 212°F. In general, this higher temperature shortens cooking times and, due to a lack of evaporation, extracts flavor more efficiently from foods.

source: en.wikipedia.org– apressurecooker.com– learn.eartheasy.com– seriouseats.com– foodandwine.com– personal.psu.edu– seriouseats.com

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