9 Foods to Avoid Preparing in a Pressure Cooker

1. Deep-fried Dishes

Due to the fact that pressure cookers use steam to cook and not oil, the food item will try out soggy rather than crispy.

2. Cream-based food

The high heat and pressure may cause dairy products in sauces and soups to curdle. This will result in ruining the smooth texture and delicate flavors. Instead, add dairy when the cooking process is nearly complete.

3. Delicate seafood dishes

Fish like salmon, shrimp, and scallops cook quickly and with ease. Pressure cookers produce intense heat which can result in overcooking and cause the foods texture to become mushy.

4. Starchy food - Pasta and rice

These are classified as starchy foods that can turn overcooked and mushy in a pressure cooker if not closely monitored. Better control over the texture is offered with traditional boiling methods.

5. Baked goods - Cakes and pies

Cakes and pies may turn out to be unevenly cooked and have a strange texture if cooked in a pressure cooker. Ovens are designed to cook baked goods so its better to stick to those.

6. Leafy greens

Delicate greens such as spinach wilt fast and can become mushy under pressure. Opt for sauteing or steaming for flavor retention and a better texture.

7. Scrambled eggs

The pressure cookers steam can result in the egg becoming rubbery and tough. It is better to use a stove so that you can achieve a fluffy texture.

8. Desserts with fruits

Fruits can easily become mushy and lose their vibrant texture under high pressure. It is better to bake or poach any desserts that have fruits in them.

9. Frothy or foamy dishes

The steam from the pressure cookers can cause frothy or foamy dishes like meringues or soufflés to collapse. Ovens are the best to cook these.