How to Use a Pressure Cooker like a Pro : An Ultimate Beginner’s Guide 2025
Introduction
A pressure cooker is a staple in most Indian kitchens — a fast, efficient, and versatile tool that helps cook dals, rice, vegetables, and even desserts in minutes. If you’re new to using one, this guide will walk you through everything you need to know: from setup and usage to safety tips and care.
What Is a Pressure Cooker?
A pressure cooker is a sealed pot that builds up steam pressure to cook food faster. As the pressure increases, the boiling point of water rises above 100°C, significantly reducing cooking times.
Types of Pressure Cookers in India
- Aluminium Cookers – Lightweight and affordable, but not as durable.
- Stainless Steel Cookers – Heavier, more robust, and resistant to corrosion.
- Hard Anodised Cookers – Popular for their durability and non-reactive surface.
- Electric Cookers – Newer digital models with programmable settings.
Here is our guide to buying the right pressure cooker. You can also check out some popular models on Amazon.
Parts of a Typical Indian Pressure Cooker
- Lid with locking mechanism
- Pressure regulator/whistle
- Gasket (rubber ring)
- Vent tube
- Safety valve
- Body (with or without handles)
✅ Tip: Always check the gasket and safety valve before use.
How to Use a Pressure Cooker – Step by Step
- Add Ingredients
Place the food and required water in the cooker. Avoid overfilling — stick to ½ or ⅔ full depending on the food type. - Close the Lid Securely
Align the lid and twist/lock it into place. Ensure the gasket is fitted properly. - Place the Cooker on the Stove
Use medium heat. Don’t start on high unless boiling water or stock. - Wait for the Pressure to Build
You’ll hear a hiss and see steam escaping. The whistle will rise — this indicates full pressure. - Count the Whistles
Reduce heat to low and cook for the required whistles. Example:- 3-4 whistles for dal
- 2-3 for rice
- 6-8 for chana or rajma
- Turn Off the Heat & Let It Depressurise
Wait for the pressure to release naturally, or use a spoon to lift the whistle gently for quick release.
🌿 Alternative: Vessel-in-Cooker Method (PIP or “Pot in Pot”)
Instead of cooking directly in the base, you can place your ingredients inside a steel vessel, then put that vessel on a spacer or a stand inside the cooker with about 250-400 ml water at the bottom, depending on the size of the pressure cooker.
Why use this method?
- Prevents food from sticking or burning
- Easier clean-up
- Lets you cook multiple items at once (stacking)
- Can add a slice of lemon/lime in the surrounding water — it helps reduce odour and leaves the inside cleaner
Using a Pressure Cooker Without the Whistle (as a Steamer)
Yes, a traditional Indian pressure cooker can double as a steamer. Just remove the whistle from the lid, and allow steam to escape continuously. This method is ideal for:
- Idlis
- Momos
- Dhokla
- Steamed vegetables
- Reheating food in stacked containers
⚠️ Note: Without pressure buildup, this behaves like a closed vessel with steaming action — not pressure cooking.
Safety Tips
- Never open a cooker until pressure is fully released
- Don’t block the vent or whistle
- Replace the gasket and safety valve periodically
- Avoid cooking dry (without water) — it’s dangerous
Cleaning & Maintenance
- Wash with mild soap and soft scrubbers
- Dry thoroughly before storing
- Inspect the vent tube and gasket regularly
- If using vessel-in-cooker with lemon — wipe with cloth after cooking
Want to test it out? Try starting with dal and rice.
FAQs
Q: Can I cook without the whistle?
A: Yes, for steaming. Just remove the whistle and let the steam escape continuously. Don’t use this method when pressure is needed (dal, chana, etc.).
Q: Why is steam leaking from the sides?
A: The gasket might be worn out, dirty, or improperly placed.
Q: Can I stack multiple vessels inside?
A: Yes — especially when steaming or cooking separate components. Use a trivet or stand.
Conclusion
Once you get the hang of it, a pressure cooker will become your kitchen’s workhorse. Whether you cook directly or using vessels, with or without pressure, it saves time, energy, and effort.