The pressure cooker of either conventional or stovetop cooks slow but of in a perfect way! Below appending are few of the tips from kitchen queens to know a lot more about your pressure cooker 
which you didn’t know so far.
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1. Right storage
Though all the conventional cookers are slow cooker – pressure cooker has to be stored & maintained properly and must be washed daily. Once after every use, the pot, lid, and the gasket must be washed with any anti-bacterial dish wash bar or gel and to be dried for some time. The right way to store it perfectly is that placing the lid upside down. Once before every use, it is must check whether the safety valves are clean & unbarred and the rubber gasket is of flexible & supple to use.
2. An adequate amount of liquid
Pressure cooking needs a lesser amount of liquid because of lesser evaporation. But, that is not the actual case, though the stove-top or conventional method is of the slow cooker – pressure cooker, it cooks quickly because it consumes the pressure from cooked-up stuff down from the pot. Hence don’t forget to maintain at a minimum of 1 cup of the extra level of the liquid.
3. No overfilling
Steam weighs zero, but the pressure matters which must be handled very carefully, because it requires space to spread up. 
Hence,
- Fill the pressure cooker not more than 2/3rd with food quantity
- Fill the pressure cooker no more than halfway with liquid
Unknowingly, when you end up with an excess level of liquid even after the food is cooked, you can just reduce the liquid level by opening the lid for some time – where the liquid will be evaporated and close it once when it reaches the preferred consistency.
4. Heat adjustments
The working concept of the pressure cooker is very simple.
- Water or any other form of liquid requires 213’ F to boil
- If it reaches 213’ F, then it will become steam
- Since steam is very hotter than water/liquid, it holds the temperature of 250’ F
- The hottest steam got locked-in inside the cooking vessel builds the steam hot by reaching the psi (pounds per square inch) level – say for 11 – 14
- When food got stuck in that much higher number of temperature, it got cooked so faster by at a minimum of 30% faster than the traditional cooking
5. Pressure releases
Unlike the olden days’ pressure cooker, the modern days’ pressure cookers are unable to open in mid-till the steam and/or pressure gets cool down completely. Pressure releasing happens naturally, but it depends on the foodstuff that you prepare! Hence appending below are two of the types that can be followed to release the pressure from the cooker.
Method of natural pressure release:
Once after done cooking heavy meals say for meat, allow your pressure cooker to let it cool down naturally, this may take even up to 20 – 30 minutes.
Method of quick-release:
Once after done cooking soft meals such as rice, pulao, & veggie bath or curry & please see to the cookbook/owner’s manual for instructions on soft meals to release pressure. And the most widely used way is that, remove the pressure cooker from the stove/oven and place down it in the water sink allowing cold water on the top of the lid (don’t open yet). It takes very few minutes to cool off the pressure sooner awhile.
