9 foods to avoid cooking in pressure cooker and why

Pressure cookers are kitchen superheroes – they save time, boost flavours, and make cooking feel like a breeze. However, as great as they are, they’re not the best for every ingredient. Some foods don't do well under the intense heat and pressure, and cooking them in a pressure cooker can lead to disappointing results. So, if you want to avoid kitchen disasters and get the best out of your meals, here are eight foods you should steer clear of when using a pressure cooker.

Leafy greens like spinach, kale, and lettuce are packed with nutrients, but they don’t do well in a pressure cooker. While pressure cookers are great for stews and beans, leafy greens can turn into a mushy mess under high pressure. To preserve their vibrant color, texture, and nutrients, it's better to cook them separately with gentler heat or stir them into your dish after pressure cooking is done. This way, you get all the goodness without sacrificing the greens’ fresh taste!

Milk, cream, and other dairy products don’t mix well with pressure cookers. The high heat can cause them to curdle, ruining the texture and taste. They can also scorch, making cleanup difficult. For creamy dishes, add dairy after pressure cooking to keep the smooth texture without curdling or burning.

Pasta cooks quickly, but using a pressure cooker can be a challenge. The high heat can make it too soft if you’re not careful. Plus, cooking times vary depending on the type of pasta, so it’s easy to overcook. To get the perfect texture, it’s better to use the stovetop or pan.

You might think a pressure cooker is great for making hard-boiled eggs, but it can cause problems. The high pressure can crack the shells or make them stick to the whites, making peeling difficult. For perfectly cooked eggs, it's better to boil or steam them with gentler methods to keep the shells intact and get the right texture. Since pressure cooking works at high heat, eggs can go from perfect to overcooked quickly. Also, a few seconds too long can lead to greenish-grey yolks due to overcooking.

Fresh fruits like berries, bananas, or apples don’t hold up well in a pressure cooker. The high heat can break down the delicate textures of fruits, turning them into mush and causing them to lose their natural sweetness and vibrant colour. If you want to cook with fruits, try roasting, baking, or using them fresh instead. However, it is best to eat them raw.

If you're craving something crispy, don’t reach for your pressure cooker. Pressure cookers use moist heat, which isn’t ideal for the dry heat needed for frying. Trying to fry food in a pressure cooker can also result in splattering oil, uneven cooking, and a messy cleanup.

Seafood, including fish and shrimp, cooks quickly, and that’s why it doesn’t do well in a pressure cooker. The high heat can easily overcook seafood, turning it rubbery and dry. Plus, it might release some unpleasant odours in the process. For perfectly cooked seafood, it’s best to stick with methods like pan-searing, steaming, or baking, which help retain the delicate flavours and texture.

Potatoes are a kitchen staple, but they’re not the best match for a pressure cooker. The high heat breaks down the starch in potatoes too much, turning them soft. If you want your potatoes to stay firm and hold their shape, it’s better to bake, fry, or boil them gently. This ensures they maintain their texture and add the perfect crunch or bite to your dishes.

While pressure cookers are great for cooking many grains, rice can sometimes be tricky. The high pressure can cause rice to become too sticky, clumpy, or overcooked, especially if you're not measuring the water-to-rice ratio carefully. For fluffy, separate grains, it's better to cook rice on the stovetop or use a rice cooker, which gives you more control over the cooking process.