Pressure cookers work by sealing food inside the pot with an interlocking lid. As the cooking liquid heats and begins to evaporate, the pressure builds and the boiling point rises. This increased temperature and high pressure causes food to cook at a much faster rate.
Meat cuts that are high in fat or collagen, such as ribs, are perfect for the pressure cooker. Moisture in meats can get squeezed out during cooking at such high pressure but the fat keeps the meat moist and tender.
Tefal's Pressure Cooker is an excellent investment for your kitchen. It is made in France with state of the art technology and it is generously sized, making it perfect for families. It is exceptionally safe to use and will also save you an enormous amount of time and energy in the kitchen. The unit is suitable for use on all cooktops including induction and is also dishwasher safe with the exception of the handle (which clips off).
The cooking time in the Pressure Cooker only starts once the ring recommended in the recipe is fully visible. The first ring cooks at approx. 110c and is perfect for delicate foods such as fish and vegetables. The second ring, cooking at approx. 119C, is good for all other foods. It is important that the ring position remains stable and you may have to regulate the heat accordingly. If the cooking indicator falls below the required orange ring then you will have to turn up the heat a little. Conversely, if it rises above the required ring then remove the pot from the hob, wait until the cooking indicator has fallen and turn the heat back on.
At the end of cooking the pressure cooker should be removed from the hob and the lid should only be opened and removed from the pot once the pot is depressurised. This means that the cooking indicator should have fully disappeared into the handle.
Click here to view our range of quality and carefully selected Pressure Cookers.
Asian Style Ribs made in pressure cooker
Ingredients: 1kg Asado S Amber Ribs (or ribs of choice) Marinade- 1 small onion minced
- 1 tsp minced ginger
- 1 tsp minced garlic
- ½ cup soy sauce
- ½ cup tomato ketchup
- 3 tbsp apple cider vinegar
- 1/3 cup (70g) soft brown sugar
- ½ cup vegetable stock
- 1 tbsp sesame oil
- 1 tbsp hoisin sauce
- Mix all the marinade ingredients together and pour over the ribs.
- Allow the ribs to marinate for at least one hour (I let it marinate overnight)
- Place the ribs and all the marinade in the pressure cooker and cook for 40 mins on the second ring. (Cooking time starts when the second ring is visible and should be cooked at this temperature throughout).
- Meat should be succulent and falling off the bone, if not you may have to cook for a further 5 mins. (Cooking time may differ for same foodstuffs depending on the quality and form of the ribs)
- Remove the meat from the cooker and brush / pour the marinade over the ribs. (The marinade should be quite thick and reduced. If you want a thicker sauce then allow the sauce to reduce by simmering it in the pot with the lid off. )
- Serve straight away.
About the Author: Amy is the recipe developer, photographer and voice behind the blog Healthy Little Foodies. She has a BSc(Hons) Food Science and Marketing and has, in the past, worked as a food development technologist, developing products for the UK's leading supermarkets. She now lives in Sydney and is a Mum to two young boys age 5 & 2.
