Cooking grains on the stovetop can take a lot of time and attention, so having an easier alternative is very helpful when I need to prepare a meal quickly. Luckily, my Nana shared how she uses her pressure cooker for grains and cereals.
Using a pressure cooker for grains and cereals is quick and efficient. This makes it ideal for busy people who need nutritious meals quickly and those wanting to save energy by utilizing less fuel or electricity. In addition, the sealed environment created by a pressure cooker locks in nutrients that would otherwise be lost during traditional cooking methods.
How to Use a Pressure Cooker for Grains and Cereals
Cooking grains and rice on the stovetop can appear straightforward, but it can be difficult to monitor all your grains at once when you’re trying to make several dishes for dinner. So, pressure cooking grains and cereals are the best alternative. Here’s what I learned from my Nana when using a pressure cooker for grains.
Rinse and Soak
Like how you cook your rice or any grains, it’s essential to rinse them before cooking to remove dirt or debris. Taking the time to properly rinse your rice or other grains can make all the difference in terms of taste and texture, so make sure you don’t skip this critical step!
Although soaking is not always necessary, my Nana often emphasizes the importance of soaking the grains or cereals after rinsing them for optimal results. Soaking can assist in reducing the amount of time needed to cook the grains, as well as aiding in improving their digestibility. In addition, it can also help to maximize flavor and nutrient absorption.
Add Enough Water
You can determine the quantity of water necessary for cooking grains or cereals he type they are, as well as an individual’s preference in terms of texture. As a general guideline, we suggest a 1:2 ratio of grain/cereal to water. This means that for each part of grain/cereal, you should use two parts of water when preparing them.
Use Correct Pressure Levels
Different types of grains and cereals have varying characteristics. So, they also require distinct pressure levels to achieve optimal cooking results. Before beginning the process, read the manufacturer’s instructions carefully. They will guide you on the recommended pressure level for the specific type of grain or cereal you are preparing.
Nana recommends that you take the time to thoroughly research and understand the guidelines for preparing grains and cereals. Consider whether they require low or high pressure when cooking, as this can majorly affect the results.
What are the Types of Beans Cooked on Low Pressure
You need to cook certain types of grains and cereals at lower pressure in a pressure cooker. These include more delicate varieties such as quinoa and millet, which can easily become overly soft or even mushy if exposed to the high pressure during the cooking process.
You can also cook other grains, such as rice and oats, using low pressure for a more tender texture. It’s also the ideal method for smaller grains like amaranth and teff since they can be easily burned if cooked with high pressure.
What are the Types of Grains Cooked on High Pressure
In contrast you can to cook some grains and cereal in a high-pressure setting in a pressure cooker. These would include tougher and larger grains such as wheat berries, farro, and barley that require the extra intensity of pressure to achieve complete softening and cooking.
Add the Right Amount of Ingredients
When using a pressure cooker, it is an essential rule to remember not to overfill it with all the ingredients. If you are planning on cooking grains in your pressure cooker, leave enough space to grow and expand during the cooking process. It is important that you do not exceed the recommended fill level, as this could cause damage or malfunction of your pressure cooker.
Consider the Right Cooking Time
In addition to the quantity of water and pressure levels, it is necessary to consider the cooking duration for different types of grains or cereals. You should consider this as the amount of time will affect the texture and taste of your dish.
You can quickly cook grains such as quinoa and millet in one minute under low pressure, while brown rice and wheat berries require 20-30 minutes of cooking time under high pressure. Barley and farro may take the longest to cook, needing approximately 40-45 minutes of high pressure for optimal results.
Nana suggests that following the given cooking times for each grain or cereal is essential in order to guarantee that the grains or cereals are perfectly cooked. This will ensure that meals made with these ingredients turn out as expected.
Choose the Right Pressure Cooker Size
Whatever you’re cooking, choosing the right size of the cooker is definitely a must. So, always use the right pressure cooker for grains and cereals, depending on the amount you want to cook.
If you’re cooking for large groups, we recommend using a pressure cooker with at least 6 quarts or more capacity. This size can typically hold enough food for up to 8-10 servings, depending on the recipe. If you plan on cooking for even larger groups, it’s important to consider a pressure cooker with a larger capacity, such as 8 quarts or more.
On the other hand, for small batches of grains, the 4-quart or 6-quart pressure cooker is typically sufficient. This size can be more manageable and convenient for smaller batches because it will heat up and cool down faster than larger models.
Use Natural Release
When cooking grains and cereals in a pressure cooker, Nana recommends using natural pressure release rather than a quick release. Quick release can cause the grains to become mushy or even overcooked, as the rapid change in pressure can cause the grains to burst or foam. Natural pressure release allows the pressure to come down gradually, which gives the grains time to absorb any remaining liquid. It also helps to ensure that they are evenly cooked and have the desired texture.
However, it’s important to note that some pressure cooker models have a setting for “grains” that automatically adjusts the pressure and cooking time for optimal results, so be sure to check your pressure cooker manual for any specific instructions or settings.
Add Oil or Butter
There is a tendency for grains, such as rice and quinoa, to foam up considerably when you cook them in a pressure cooker. One of my Nana’s clever tricks to avoid this is to add a spoonful of oil or butter to the pot before sealing and turning on the heat. This helps to reduce the amount of foaming that will occur during cooking, resulting in perfectly cooked grains every time!
With the helpful advice given by Nana, I was able to confidently use my pressure cooker for preparing grains and cereals without any worries. I hope you do too!
