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Pressure Cooking.

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Today I’m going to tell you about a technique in cooking which is pressure cooking. I’m also placing a recipe of chickpeas made in the pressure cooker (super easy) and home-made humus. So if you still haven’t decided to buy a pressure cooker, I hope that after reading this post you do, it is really practical for a lot of things :)!

olla a presion

We know as a basic principle that what this technique does is to cook food faster and in a more efficient way. But why is it faster?

In cities where there’s higher altitudes, such as Cuzco for example which is at 3,800 metres over the sea, there’s a lower pressure and so, water boils at lower temperatures (91ºC). Well, with a pressure cooker, what is accomplished is the opposite. The temperature at which water boils is higher due to a high pressure being applied. Hence, food is cooked at a faster rate.

A pressure cooker is a special pot that seals tightly and traps hot steam to build the pressure and temperature. Food is heated above boiling point, at temperatures around 120ºC/250ºF. This would be equivalent to boiling water with an opened pot at 5,800 metres below sea level. Recent designs regulate now even better the pressure and work better thna those that have a “weight regulator”, and they also assure that the pot won’t reach unsafe pressures. So for those of you that live in Lima, there’s a good offer in Groupon with a 31% discount to buy a good pressure cooker. You can find it in this link: aquí.

So what do we normally cook in a pressure cooker?

It is especially useful for cooking dishes that otherwise would take a really long time to cook such as beans, meat stocks, stews of tough meats. It is also used to sterilise home-canned preparations such as marmalades, pickled food, etc. This is one of my favourite uses, since you know I love to make everything from scratch! At these high temperatures, all of the spores of botulism bacteria that usually survive boiling (100ºC) are killed.

Things to take into account to when we cook in a pressure cooker.

  1. Do not fill it more than about 2/3 full and add a little oil to suppress the foam that sometimes generates by boiling dry beans and grains. Excess liquid and foam can clog the pressure valve and create messy boil-overs and unsafe pressures.
  2. Once it has reached its maximum pressure, reduce the heat to minimum. To keep the heat in a pressure cooker only very little heat is required. If you’re kitchen takes some time to lower the heat, it’s best that you take it out of the heat for about a minute or so.
  3. Always check the time to avoid burning the food.
  4. Once it’s done, reduce the pressure slowly to keep the food structure and prevent boilovers. If it cools to fast, the water can boil violently and this can blow apart beans and potatoes and force liquids outside. It’s best to turn off the heat and let the pressure go down by itself and naturally.

Thanks to Harold McGee and his Keys to Good Cooking book, where I took a lot of this notes!!




  • 1/2 kg chickpeas
  • Pressure cooker
  • water
  • salt
  • a bit of oil


  1. Soak the chickpeas in a lot of water (they have to be very covered) the night before.
  2. Drain.
  3. Place the chickpeas in a pressure cooker and fill it up to 2/3 with water. Add a bit of olive oil.
  4. Put the pot on the fire until it reaches its maximum pressure.
  5. Reduce heat and place timer to 40 minutes.
  6. Turn of the heat and wait to the pressure to go slowly to 0.
  7. Open the pot, taste and confirm they are well done.
  8. Add salt to the pot and taking the handle move it in circles so the salt dissolves in without the need of using a spoon (it will damage the grain).
  9. Let cool and save in tupperware, use to make humus, eat, or whatever you want to make!!!

Home-made humus.resize_DSCN7479Hummus


  • 1 cup of cooked chickpeas
  • 1 garlic clove
  • fresh parsley
  • juice of a lemon
  • 3 tablespoons of olive oil
  • 1 teaspoon of sesame oil
  • sesam seeds
  • salt and pepper
  • paprika to garnish


  1. Place in the blender jar or a bowl if you use the mini-pimer, the chickpeas, oils, garlic, salt, pepper, lemon juice, sesame seeds. Basically everything :)
  2. Blend until it’s a thick puree or it has the consistency you like. If you feel it needs more liquid, you can use the same chickpeas water or are more lemon juice (if you want it a bit more acid as well).
  3. Taste and correct any flavours you feel it need.
  4. Garnish with sesame seeds, a bit of paprika, olive oil and fresh parsley.
  5. Warm up some pita bread, have your movie ready or book, wine glass, friends, couple, yourself! It will make it a better night :) Enjoy!


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9 Responses to Pressure Cooking.

  1. edu says:

    Gracias, hermosa web, quizas en la receta del Hummus sobra el perejil y el sesamo y falta el tahin. Gracias de nuevo.

  2. arda says:

    La tahina o tahini (en árabe, طحينية; en hebreo, טחינה; en turco, tahin) es una pasta hecha a partir de semillas de sésamo (también llamado ajonjolí) molidas que interviene como ingrediente en varios platos de Oriente Medio.

  3. John Gras says:

    Hola, me ha gustado mucho tu forma de explicar los tiempos de cocción de la olla de presión o olla express, la receta del Humus veo que suplantes el Tahini por aceite de sésamo. Bueno, es del todo correcto, se puede usar las dos productos. La tahini o tahina simplemente es una pasta de semillas de sésamo tostadas y molidas en un mortero, hasta conseguir una pasta, se le añade un poco de aceite de sésamo o agua para que sea mas melosa.Muchas gracias.

    • Monica says:

      Hola John! Claro que sí, el hummus con Tahini es delicioso :) a veces sin embargo no se consigue tan fácil por eso doy una receta un poco más accesible y con resultados muy ricos también, la probaste? Saludos!

  4. Daniela says:

    Es sierto que estas ollas explotan y porque ocurre?

    • Monica says:

      Hola Daniela, lo de que explotan es un mito. para que explote una olla a presión debe de haber un montóooooon de calor expuesto a la olla con un volumen fuera de lo normal, pero no siquiera así creo que suceda. Todas estas ollas están diseñadas y tienen las medidas de seguridad apropiadas. No compremos una de mala calidad que nos exponga a que esto suceda.

  5. Hemy says:

    Encontré Muy útil la información en esta página !! Gracias

  6. Raquel says:

    Yo además le echo cominos molidos. Le da un sabor buenísimo, por si lo queréis probar.

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