Chowhound Presents: Table Talk with Dorie Greenspan of Everyday Dorie Ask Your Questions Now

Follow us:

Home Cooking 7

Pressure cooker braising - liquid level

michaeljc70 | Jul 6, 201704:42 PM

Though I had a stove top pressure cooker I rarely used, I recently got an electric pressure cooker (Instant Pot) and have been using it frequently. When braising on the stove top in a Dutch oven you are supposed to almost cover the protein with the liquid. My question is, in the pressure cooker, does the same rule apply or doesn't it matter because it is under pressure?

For example, I can probably fit 6 chicken legs in my 6 qt IP. Can I put another 6 on top of those without increasing the liquid?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound