Whether the valve on a crock pot pressure cooker should be open or closed during cooking is a common question for users of this kitchen appliance. Pressure cookers work by trapping steam inside the pot, allowing the contents to cook faster at higher temperatures. The valve controls the release of that steam and pressure. Understanding when to have the valve open versus closed is important for safe operation and getting the desired cooking results. This article will examine the pros and cons of both valve positions and provide recommendations for different cooking scenarios.
How Does a Pressure Cooker Work?
A pressure cooker is a sealed pot with a valve that controls air pressure inside. As liquid boils and converts to steam, pressure increases. At higher pressures, the boiling point of water increases from 212°F (100°C) to around 250°F (121°C). This higher temperature cooks food faster while also infusing more flavor into the dish. The valve is the release point for pressure to build up or escape. On most electric models like crock pots, the valve has open, closed, and release settings. Here’s an overview:
Valve Open – The valve continuously releases excess pressure during cooking. The pot will not pressurize and the temperature remains at 212°F. Cooking times will be similar to conventional boiling.
Valve Closed – The valve is sealed so pressure can build up to the target level (around 15 psi on most cookers). Cooking temperatures reach 250°F, significantly reducing cook times.
Pressure Release – After cooking is complete, the valve can be switched to release position to rapidly reduce the internal pressure and allow the lid to be safely opened.
Understanding these valve settings is key to using the pressure cooker properly for different foods and recipes.
When Should the Valve Be Open?
There are a few instances where cooking with the valve open makes sense:
- Simmering stocks, poaching meats, or making broths – Having the valve open brings the temperature down to a gentle simmer, perfect for extracting maximum flavor into liquids.
- Cooking delicate foods – Vegetables, seafood, and other foods that easily overcook benefit from the lower 212°F temperature with the valve open.
- Thickening sauces or reducing liquids – The lower heat allows you to better control evaporation and reduction.
- Keep warm function – Leaving the valve open after cooking lets steam escape so contents stay warm without continuing to cook.
- Avoiding over-pressurization – If a recipe calls for a lot of liquid or moisture release, opening the valve can prevent too much pressure buildup.
The key is that with the valve open, the pressure cooker basically functions like a regular pot or slow cooker. It offers slow, low temperature cooking without the time-saving benefits of pressure cooking.
When Should the Valve Be Closed?
For most pressure cooker recipes, you’ll want the valve completely closed so that interior pressure can rise:
- Cooking tougher meats and poultry – Tough cuts of beef, pork, and chicken benefit greatly from pressure cooking. The higher heat and pressure quickly tenderize meats.
- Stewing hard vegetables – Root vegetables, beans, and grains that normally require lengthy cooking times can be pressure cooked much faster with the valve closed.
- Canning foods – The higher temperatures efficiently kill bacteria for safe room-temperature storage of canned goods.
- Quick cooking – Valve closed can reduce cook times by up to 70% compared to conventional cooking.
- Infusing flavors – Pressure forces liquid and moisture into food, infusing more flavor.
For these scenarios, the valve must stay closed so the interior pot reaches and maintains around 15 psi pressure. This allows the contents to cook at 250°F. However, never overfill the pot or use more liquid than a recipe calls for – excess moisture can prevent pressure from building properly.
Pressure Cooking Guidelines
To safely pressure cook foods with the valve closed, follow these general guidelines:
- Only fill the cooker 1/2 to 2/3 full for room for food to expand.
- Use cooking liquids sparingly – usually 1-2 cups of water or broth is sufficient.
- Allow pressure to fully build before starting cook time.
- Adjust heat as needed to maintain steady pressure.
- Use natural pressure release before opening lid after cooking.
- Ensure the valve and other parts are cleaned and working properly.
Also make sure to follow recipe directions since cook times and pressure settings can vary.
Natural Pressure Release vs Quick Release
After pressure cooking is finished, you’ll need to reduce the internal pressure before removing the lid. There are two methods:
Natural pressure release – After cooking, turn off the heat and allow the pot to sit undisturbed as the pressure gradually normalizes inside, which can take 10-20 minutes. This is the preferred method as it prevents food from boiling over or splattering.
Quick release – Manually switch the valve to the release position after cooking to quickly depressurize by venting steam. This is faster but can cause some liquids to sputter out. Use care when quick releasing.
Letting pressure naturally release is recommended in most cases for safety and to prevent overcooking. Quick release works if you need to check doneness or gain access quickly. Check your recipe as some dishes may specify natural or quick release.
Tips for Getting Used to Pressure Cooking
If you’re new to pressure cooking, it can take some experience adjusting to this cooking method:
- Start with recipes designed for electric pressure cookers.
- Use the natural pressure release method until you’re comfortable.
- Don’t fill past the max fill lines.
- Initially cook for less time than recipes state.
- Use a meat thermometer to check doneness.
- Write down cook times and pressure levels that work best for your cooker.
- Master recipes like rice, beans, broths, and roasts first.
With practice, you’ll get accustomed to the right valve settings and cook times for different ingredients. Always ensure the lid seals properly before closing the valve. Refer to your device’s manual if you have any issues regulating pressure.
Special Considerations
Keep the following safety tips in mind when pressure cooking:
- Never open the lid until pressure is fully released.
- Do not touch hot surfaces or attempt to force the lid open.
- Ensure the valve and gaskets are clean – buildup can prevent proper sealing.
- Position the pressure release away from you to avoid steam burns.
- Adjust heat to maintain steady pressure and prevent fluctuation.
- Always operate on a stable, level surface.
Also avoid filling the pot more than 2/3 full or pressure cooking foam-prone foods like applesauce or cranberries. Consult your owner’s manual for all safety guidance. Properly using the valve settings is key to safe, effective pressure cooking.
Valve Position Summary
Here are the valve recommendations for common pressure cooker uses:
| Pressure Cooker Use | Recommended Valve Position |
|---|---|
| Simmering liquids | Open |
| Poaching delicate proteins | Open |
| Reducing sauces | Open |
| Keep warm function | Open |
| Cooking tough meats and poultry | Closed |
| Stewing hard vegetables | Closed |
| Canning foods | Closed |
| Quick cooking | Closed |
| Infusing flavors into food | Closed |
Conclusion
Learning when to have the pressure cooker valve open versus closed will allow you to use this appliance safely and effectively. Keep it open for delicate foods needing gentle heat, liquids requiring a simmer, and the keep warm setting. Seal the valve closed so interior pressure can rise and cook foods faster at higher temperatures. Always make sure to properly release pressure before attempting to open the lid after cooking. With practice, you’ll get the hang of operating your crock pot pressure cooker’s valve for fantastic results. Just be sure to follow appliance instructions and recipe recommendations for best outcomes.