- Read owner’s manual thoroughly before cooking. Read all instructions and functions before use. All multi-cookers are different. It is important to learn the functions of YOUR multi-cooker.
- Use plenty of cooking liquid. Pressure cooking is all about steam, so food needs plenty of moisture to cook properly. While not much moisture will be lost during cooking, it is not a dry heat. The pressure-cooking function on the multi-cooker will not result in crispiness, browning, or caramelization.
- Cooking-liquid does not need to be water. It can be sauces, marinades, juices, or broth. It needs to be a thin enough liquid to create steam during the pressure-cooking process. This infuses flavor into your dishes instead of watering them down.
- Great for tough cuts of meat. Using a multi-cooker can help stretch your budget. Cooking with pressure allows for tough cuts of meat to become tender. Stretch your dollar by including roasts and more economical cuts of meat.
- Healthy food fast. Using a multi-cooker can help you get dinner on the table in less than an hour. Cooking with pressure cooks foods faster. This allows for family dinners even on the busiest of nights. Homemade meals have been shown to benefit health, communication skills, and relationships in families.
- Meal prep with the multi-cooker. Make a large batch of hard-boiled eggs, whole grains, shredded chicken, a batch of soup, or a roast at the beginning of the week.
- Food cooks by surface area, rather than volume. Big food, like roasts or large potatoes, will cook slower than food cut into smaller pieces. The steam must reach the inside of each piece of food. Decrease cooking time by cutting food into smaller, even pieces.
- It is fast but not instant. Take into account the extra time it will take the multi-cooker to come to pressure. This could take 10-20 minutes in some cases. If the recipe calls for a natural release, this could take anywhere from 15-25 minutes, depending on the amount of food in the multi-cooker.
- Thicken after cooking. Because not much cooking liquid is lost during the pressure-cooking process, sauces may need to be thickened after pressure has been released. Once cooking is complete, set the multi-cooker to sauté and add a thickening agent, as needed.
Tips for Using Your Slow Cooker
- Always thaw meat and poultry in the refrigerator before cooking in the slow cooker. This will ensure complete cooking.
- Consult the instructions that came with your slow cooker for recommendations on large cuts of meat and poultry. Slow cookers are available in different sizes, so the instructions will vary.
- Don’t overfill or underfill your slow cooker. Fill the slow cooker no less than half full and no more than two-thirds full. Cooking too little or too much food in the slow cooker can affect cooking time, quality and/or safety (if filled too full).
- Great for tough cuts of meat. Using a slow cooker can help stretch your budget. Cooking low and slow allows for tough cuts of meat to become tender. Stretch your dollar by including roasts and more economical cuts of meat.
- Slow cookers usually allow one-step preparation. Placing all the ingredients in the slow cooker saves preparation time and cuts down on clean-up.
- Cut vegetables in uniform pieces. By preparing vegetables in similar size pieces, this will ensure they cook evenly, resulting in a better dish.
- Prep the night before for easy meals. Cut up meats and vegetables the night before. Throw them in the slow cooker the next morning, turn it on, and come home to a prepared meal.
- Sear your meat. For added flavor and to the lock in the juices, sear large cuts of meat in a skillet on all sides before placing in your slow cooker to finish the cooking process.
- Low and slow. If you are planning on cooking meat in the slow cooker for an extended period of time, choose a protein high in marbling like a pork shoulder, instead of a lean protein like a pork loin.
- Choose vegetables wisely. Dense root vegetables do best in the slow cooker. Soft vegetables like
zucchini or green beans will become overcooked in the slow cooker.
[Logos: Nebraska Extension. Food in the Field.]