Pressure Cooker

Friday, September 24th, 2010

Used a pressure cooker for the first time today.
Made a Chinese “Red Bean Soup”.


  • 1 C of adzuki beans (red beans)
  • 6 TBSP of brown sugar
  • 8 C of water
  • 1 TBSP of small tapioca pearls (they’re about 1-2 mm in diameter)
  • 1 TBSP of vegetable oil (i think that this reduces the amount of foam in the pot…if it foams too much it can clog the vent pipe…and there would be no pressure release and you would have a dangerous situation on your hands!)


  1. Add all ingredients into the pressure cooker.
  2. Place lid on pressure cooker and lock into place. For my pot I place the lid on and rotate until the handles match…that seals it. (warning: follow directions for your pressure cooker. I’m listing the steps that I used for mine)
  3. Place the pressure regulator on top of the vent pipe at the center of the lid.
  4. Heat until the pressure regulator starts to rock. (On my pot, there’s a lock valve that lifts up when the pressure builds up in the pot.) Turn the heat down a bit, but make sure the regulator still rocks.
  5. Cook for about 5 – 6 minutes. (I followed the directions in the pressure cooker cookbook and cooked for 3 minutes and the beans were al dente. For the soup, it needs to be a lot softer.
  6. Turn the heat off
  7. Let the pot cool down by itself on the stove. When the lock valve drops back down, that means there’s no more pressure in the pot. You can now safely open the lid buy rotating the lid. (warning: again, follow the directions for your pressure cooker)