About Pressure Cookers

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Pressure - Temperature Table

Pressure Settings

Pounds per square inch (PSI)

Temperature Equivalent




220 degrees F./100 degrees C.

Rarely used - Possibly some delicate types of fish, shrimp, some tender-crisp veggies


can vary from 8-10 PSI, check owners manual

about 235 degrees F./115 degrees C.

Sometimes used for rice, pudding or custard recipes, some steamed holiday puddings.


standard is 15 PSI, although beware of brands like TFAL that only reach 13 PSI*or less

250 degrees F./120 degrees C.

Everything, this is the standard, and unless stated otherwise most pressure cooker recipes call for 15 psi.

The more pressure, the higher the temperature and the quicker the food will cook. Most P/C recipes are made to cook at 15psi, anything less and you must adjust the cooking times.

For Non-Standard Pressure Cookers

Using a non-standard pressure cooker that operates at only 12 psi means that the timing will have to be increased by 20%, which is a large amount in pressure cooking.

See Temperature and Pressure Equivalent Conversion Table

Converting Stovetop Recipes to an Electric Appliance

The makers of electric pressure cookers do not adhere to any standard. Instructions vary widely with all the various makes and models so I do not propose to give detailed operating instructions one each and every one of them. In general, you can use the BROWN setting to do any initial cooking. Look in your owners manual to find the  temperature or psi settings used by your appliance. Use the chart above to see the corresponding settings. In general you will program the cooker for HIGH PRESSURE and set the timer for the same amount of time recommended in the recipe.

If the recipe calls for a cold water release by putting the cooker under cold running water, ignore this instruction. Instead, press the pressure release button in very short spurts, taking care to keep your hand and head away from the escaping steam. If liquid is ejected from the valve, wait a minute longer before proceeding. Use the Quick release mechanism if this is called for in the recipe. Natural release means to wait until the pressure drops on its own. Use the BROWN setting to do any finish cooking after pressure is released.

Source: Miss Vickie http://missvickie.com/workshop/table.html