That’s right! Besides saving time, the pressure cooker is a true ally in saving energy: fewer minutes on the stove means less gas or electricity consumed. It’s the ultimate tool for those who love “grandma’s” dishes but have the pace of modern life.

Here’s a quick guide to becoming a pressure cooker master, along with a few tricks you might not know:

The Speed ​​Chart
To understand how much time you’ll really save, check out this comparison:

Dish Traditional Pot Pressure Cooker
Beef Stew 120-150 min 35-45 min
Chickpeas or Dried Beans 90 min 25-30 min
Boiled Potatoes (Whole) 40 min 10-12 min
Vegetable Minestrone 45-60 min 10-15 min
Risotto 20 min 5-7 min
The 3 Secrets to Never Go Wrong
The “Season and Seal” Technique: Don’t put everything in cold water! For meats and risottos, sear the ingredients first with the lid open in a little fat (oil or butter). This develops the flavors. Only then add the liquids and close the lid.


The Amount of Water: Remember that in a pressure cooker, the liquid doesn’t evaporate. If you add too much water, you’ll end up with soup instead of stew. Usually, for meats, just half-covering them is enough.
Calculating the time: The timer starts from the first whistle (or when the valve opens). At that point, you should reduce the heat to low: the internal pressure will be enough to finish cooking.
Fast defrosting?
A little-known trick: the pressure cooker is fantastic for cooking foods that are still frozen. If you forgot to take the chicken breast or octopus out of the freezer, you can put them directly in (with a little broth). Add just 5-10 minutes to the standard cooking time and the result will be perfect.

⚠️ Safety precautions: Never force the lid open. If you’re in a hurry, let the valve vent completely or hold the pot (closed!) under cold water in the sink to release the pressure instantly.

Interested in learning the trick to making a clear, flavorful beef broth in just 40 minutes instead of the usual 3 hours?