While the pressure cooker is a true kitchen hero for speeding up stews and pulses, it isn’t a “one-size-fits-all” solution.

Some ingredients simply don’t behave well under high pressure, leading to culinary disasters or, in some cases, safety issues.

If you want to keep your meals delicious and your kitchen safe, here are the foods to avoid.

1. Delicate Cuts of Meat

High pressure is perfect for breaking down tough connective tissues in beef brisket or lamb shanks. However, lean and tender cuts like chicken breast or pork fillet will become rubbery and dry. These are much better suited to a quick sear in a pan.

2. Dairy Products

Milk, cream, and soft cheeses tend to curdle or separate when subjected to high pressure and heat. If your recipe calls for a creamy finish, always stir the dairy in after the pressure has been released and the lid is off.

3. “Foaming” Ingredients

Certain foods create a lot of froth and foam during cooking, which can rise and block the steam release valve. This is not only messy but can be dangerous. Be cautious with:

• Split peas and lentils (unless using a specific, tested recipe with oil to reduce foam).
• Rhubarb.
• Pasta and Noodles (they expand and release starch that bubbles up).

4. Thickened Sauces

Never add cornflour (cornstarch) or heavy thickeners before bringing the pot to pressure. The thick liquid can burn at the bottom (triggering the “Burn” notice) or prevent the cooker from reaching the correct pressure levels.

5. Breaded or Fried Foods

That lovely crispy coating on a schnitzel or fried chicken will turn into a soggy, grey mush inside a pressure cooker. Pressure cooking relies on steam, which is the natural enemy of anything “crunchy.”

6. Fried Foods

Pressure cookers can’t fry because they use moist heat. Anything that needs crispiness (chips, fried chicken, arancini, tempura) will turn soggy.

7. Delicate vegetables

These turn mushy very quickly:

• Asparagus

• Courgettes / zucchini

• Spinach

• Fresh herbs

8. Foods with skins that may burst

Pressure build-up inside can cause splitting and mess:

• whole sausages

• hot dogs

• chestnuts (unless scored)

• whole eggs without water (eggs are OK on a trivet with water)

9. Very tender fish

White fish like cod, bream, plaice, sole will fall apart.

OK: salmon, tuna steaks, or firm monkfish for VERY short times.

Pressure cookers excel at:
• stews
• soups
• beans
• risotti
• tough meats (beef shanks, pork shoulder, oxtail)
• whole grains
But they are not suitable for foods needing crispiness, browning, or very gentle cooking.