Pressure cooker
is one kitchen appliance, which has made life easier. Right from
cooking
regular meals to
baking
or steaming, this one appliance can do it all. But wait, do you know there are certain
foods
that should never be cooked in a pressure cooker as they may lose their
taste
,
texture
and may end up ruining the overall meal experience. Here are nine foods that you might want to avoid making in a pressure cooker:
Fritters and fried foods
Craving for crispy and crunchy fritters or fried foods, then it is best to avoid cooking them in a pressure cooker as the results won’t be as expected even if you cook with an open lid.
This is because a pressure cooker is meant for cooking foods in steam and cooking deep-fried foods can simply ruin the taste and experience.
Delicate Seafood
If you are planning to cook your favourite seafoods in a pressure cooker, then stop and read this! It is best to avoid cooking delicate fishes, shrimps or shellfish in a pressure cooker as it can easily overcook in steam and lead to a mushy texture and spoil your meal experience.
Pasta
Pasta is best prepared using traditional boiling methods rather than a pressure cooker. Pressure cooking can lead to overcooked and mushy pasta, compromising its texture and taste. Boiling allows for better control over the pasta's doneness, ensuring a perfect al dente texture and enhancing the overall dining experience.
Dairy
Cooking dairy based delicacies and sauces can lose their essence and true taste and texture. This is because dairy products can
curdle
under high pressure and temperature, which eventually ruins the taste and texture. Add creamy or cheesy ingredients after pressure cooking to avoid separation.
Thick Soups
This may sound surprising, but always avoid cooking thick cream-based soups or stews with dairy in a pressure cooker as it may end up curdling under pressure. Add dairy near the end of the cooking process.
Breaded delights
Coatings on meats such as breadcrumbs or batter, may not crisp up in a pressure cooker. If you want a crispy exterior, consider finishing the dish in the oven or on the stovetop.
Baked goodies
Baking certain delights in a pressure cooker such as cakes, pies, cookies may end up losing their taste and texture as achieving the right texture for cakes and other baked goods can be tricky in a pressure cooker. However, it is usually better to use a conventional oven for baking.

Fruits
Planning to cook fruit based desserts or delicacies, then it is better to avoid using a pressure cooker. This is because the delicate texture of fruits can become too mushy when pressure-cooked. In fact, it is best to opt for other cooking methods like baking or poaching if you are using fruits as the main ingredient.
Leafy Greens
Vegetables like spinach or kale can break down too quickly in a pressure cooker, resulting in a mushy texture. It's better to cook these separately using more suitable methods.
(Images courtesy: Canva)
FAQs
9 foods you should never make in a pressure cooker. Avoid cooking deep-fried foods, cream-based soups, cakes, fruit desserts, and spinach in a pressure cooker. Deep-fried foods won't be crispy, cream-based soups may curdle, cakes may lose texture, fruit desserts can become mushy, and spinach can turn mushy too quickly.
What foods should not be cooked in a pressure cooker? ›
Foods containing dairy, like milk, cream, or yogurt, should not be pressure-cooked. The high heat and pressure can cause dairy products to curdle or separate, ruining the texture, taste and flavour of the dish. Cooking fried foods is a strict no no, when it comes to pressure cookers.
Is cooking in a pressure cooker unhealthy? ›
Cooking with a pressure cooker locks in and preserves every ounce of nutrient goodness in your food with its sealed lid. It's like a nutrient-saving superhero, ensuring your meals are not just tasty but healthy too.
Why pressure cooker is used only in India? ›
Indian cuisine places a strong emphasis on nutrition, and pressure cookers are well-suited to preserving the nutritional value of foods. The shorter cooking times and minimal water usage ensure that vitamins and minerals are retained, making meals not only delicious but also healthy.
Is cooking dal in a pressure cooker healthy? ›
According to the food expert, pressure cooking dal saves time and energy and helps keep the nutrients intact. He also suggests adding a drop of oil and no salt while boiling to avoid clogging the nozzle and prevent the release of nutrients from the dal. "Always add salt in the later part of cooking," he recommends.
Why shouldn't potatoes be cooked in a pressure cooker? ›
Potato. Mostly we boil potatoes in a pressure cooker, but like rice, potatoes also contain a lot of starch. This is the reason why boiling or cooking in this pressure cooker is not considered good for health. If you still plan to use cooker for the same, add a lot of water and wash them thoroughly post cooking.
What ingredients should never go in a pressure cooker? ›
Just like in a slow cooker, most dairy products such as cheese, milk and sour cream will curdle in an Instant Pot, no matter if you use the pressure cooking setting or the slow cooking setting. Add these ingredients after the dish cooks or avoid making the recipe in the Instant Pot altogether.
What are the side effects of pressure cooker cooking? ›
As I went through one vegetable after another, pressure cooking was either worse than or slightly better than boiling and retained VERY LITTLE folates, carotenoids, and vitamin C compared to non-pressure steaming and microwaving.
Is cooking rice in a pressure cooker bad? ›
Conclusion. According to experts, pressure-cooked rice has numerous health benefits and is quicker to make. The texture of the rice remains intact due to the high pressure involved and thus, works as an additional plus point.
Does pressure cooking destroy vitamins? ›
Cooking methods vary in their ability to retain nutrients, and pressure cooking stands out. Research, including a study from the 1990s, suggests that pressure cooking retains about 90 to 95 percent of food nutrients, outperforming other methods like steaming, roasting, and especially boiling.
An Instant Pot is a multi-cooker that combines the functions of a pressure cooker, slow-cooker, rice cooker and yogurt maker in one. It has a manual program, a stainless steel cooking pot and a range of cooking functions to cook different foods.
Which pressure cooker is best for health? ›
Stainless steel pressure cookers are generally considered to be the better choice for health, as they are less likely to leach metals into food during cooking. Additionally, stainless steel is more resistant to corrosion and rusting, meaning it will last longer.
Do Chinese people use pressure cookers? ›
China's first domestic pressure cooker was produced in the northeastern city of Shenyang in 1964. In the plains, a pressure cooker may just be an option for those looking to improve their cooking.
Which dal does not need pressure cooker? ›
Cooking Toor Dal (also known as Arhar dal or split pigeon peas) without a pressure cooker is straightforward and can be done using a regular pot on the stovetop. Here's a simple method: Ingredients: 1 cup Toor Dal (split pigeon peas)
What to avoid when using a pressure cooker? ›
Pressure Cooker Don'ts:
- Don't open the pressure cooker while cooking. ...
- Don't release the pressure before it's time. ...
- Don't overfill the pressure cooker. ...
- Don't add thickeners. ...
- Don't give up after one bad experience.
Does cooking dal destroy protein? ›
Kanikka Malhotra, consultant dietician and certified diabetes educator, says, “Both boiling and pressure cooking use heat to denature proteins (unfold their structure). However, pulses offer a distinct edge. They have heat-stable proteins called globulins.
What cannot be put in a pressure cooker? ›
In fact, there are a handful of foods that just shouldn't be pressure-cooked. Among them are dairy and fried foods, as well as burgers and steaks. These foods are not Instant-Pot-friendly for a multitude of reasons.
What dishes are pressure cooker safe? ›
From stews, curries and legumes to steamed puddings and cheesecake, there isn't much that won't go in a pressure cooker. It requires less water than other conventional cooking methods and means more vitamins and minerals are retained.
What is the weakness of pressure cooker? ›
Limited Suitability for Certain Dishes: While ideal for many dishes such as stews and soups, pressure cookers are unsuitable for certain high-temperature cooking methods, like roasting. Delicate ingredients or dishes requiring precise temperature control may not fare well in a pressure cooker.
Why don t chefs use pressure cookers? ›
They are most commonly used in industrial settings to quickly prepare meat or stocks. However, in most scenarios, Elite Chefs avoid using pressure cookers because they provide less control over the final dish. Chefs often prefer slow cooking techniques that accentuate and pull out the flavors of the food.