Every time I use a pressure cooker, I think of that scene in ‘Breakfast at Tiffany’s’.


You know – the one where Holly has decided to be super domestic and make dinner for Paul. He’s quite impressed by her sudden prowess in the kitchen…until her pressure cooker explodes. Rice and chicken spew all over her kitchen. Pretty little Holly’s dinner is ruined and she’s left with her hair full of rice.

Everyone seems to have a horror story or irrational fear about exploding pressure cookers. Yet, I’ve never actually known anyone have this happen to them. Growing up, my mom used a pressure cooker at least once a week. And hers is an old-school version with one of the jiggling knobs on top. It sometimes seems like it’s going to explode – but it never has.

Regardless, here are some tips to ease your mind if you’re thinking of using a pressure cooker for the first time.
Tips for using a Pressure Cooker safely –
1. Make sure the rubber seal is in good condition. If your seal is cracked or brittle, cooking under pressure may cause it to break while cooking. A broken rubber seal = geysers of liquid and steam = major cleanup.
2. Remove your pressure cooker from heat after it’s cooked for the allotted time. Let the pressure decrease before opening.
3. When opening, release the safety valve and wait. Let all the remaining pressure decrease before opening.
4. If you must speed up the opening process, run cold water over the top of the pressure cooker to decrease the pressure. Tilt your pressure cooker and make sure water does not go into the vent – this will mess up your recipe!

These beans are super simple to make once you get the hang of it. The first few times I tried, I didn’t get them just right. It took a little practice. Now, my friends ask if they can take home the leftovers each time I make them.


To get these beans just right, there are a few key steps -
1. Make sure you soak them long enough. After boiling them in water, your beans need to sit under water for at least an hour.
2. Make sure you add enough salt. I’ve forgotten salt once or twice and – trust me – it makes all the difference in the world.
3. Let them cook at high pressure for at least 8 minutes. Any less than that and your beans won’t be completely done.

Pressure Cooker Pinto Beans

1 pound dry pinto beans
2 roma tomatoes, diced
1 jalapeno, diced
1/2 onion, chopped
1/2 bunch cilantro, chopped
1 quart chicken broth
3 T salt
Preparation:
Put beans in pot and cover with water. Bring beans to a boil, then remove from heat. Let soak in water for at least one hour. If the water ever gets below the line of the beans, add more hot water from the tap.
Drain beans and rinse.
Return to pot. Heat at medium high. Add chicken broth. If needed, add water so liquid is a little over 1 inch above the beans. Add tomatoes, jalapeno, onion, cilantro and salt. Cover pressure cooker and seal. Bring pressure to High. Once at High, let beans cook for 8 minutes. Remove from heat and let pressure decrease. Once the pressure indicator has decreased, release safety valve to release remaining pressure. Then, you can remove the lid.
Notes on variations – Fresh cilantro can be replaced with dried cilantro. Instead of using tomatoes, jalapenos and onions, use 1 cup of your favorite salsa. You can also make these without chicken broth if you’re a vegetarian. I don’t recommend using vegetable broth, though – use water instead.

Last Year – Slow-Cooked Carnitas