Read the manufacturer’s manual for your specific pressure cooker model and follow its safety instructions.
Check the pot, lid, sealing ring, and pressure-release valve for proper condition and correct installation.
Ensure the sealing ring is seated correctly and the valve is clean and unobstructed.
Do not overfill: keep food below the minimum and maximum fill lines marked on the pot.
For foods that expand (beans, grains, lentils, pasta, applesauce), use the minimum fill line and avoid thick foams unless the manual allows it.
Add at least the minimum required liquid for your model (typically water or broth) to generate steam.
Prepare ingredients in pieces that cook evenly and distribute them evenly in the pot.
Place food and liquid in the pot; avoid blocking the valve or vent openings.
Lock the lid properly according to the cooker’s design.
Select the correct pressure level and cooking time for the food type.
Start the cooking program (manual pressure or preset) and wait for the cooker to reach pressure.
Do not open the lid while the cooker is pressurized.
Use Natural Release when the manual recommends it or when cooking items like roasts, stews, and beans.
Use Quick Release only when the manual allows it and for foods that benefit from stopping cooking immediately (use caution to avoid splatter).
For stovetop models, turn off heat as directed by the manual and follow the release method safely.
Let the pressure fully drop before opening the lid.
Open the lid away from your face and stir carefully to avoid splashes.
Check food doneness; if needed, close the lid and cook additional time at pressure.
Clean the sealing ring, lid, and valve after cooling; follow the cleaning instructions in the manual.
Inspect the sealing ring regularly and replace it when worn, cracked, stretched, or damaged.
Never force the lid open; if it won’t open, the pressure hasn’t released fully.
Keep the steam release and vent areas clear of hands and face during venting.