Cooking Hack—Not Your Mother’s Pressure Cooker

by Natalie Digate Muth, MD, MPH, RDN, FAAP on Dec 13, 2017

Food for Thought

Pressure Cooker

If you’re anything like one of our editors, who has vivid memories of tomato sauce dripping from the kitchen ceiling after her mom’s 1970s pressure cooker exploded, you might be a little fearful of jumping on the pressure cooker bandwagon. But chances are good that, if you do, you won’t regret it (don’t worry—pressure cookers these days have safety valves to help prevent explosions). These kitchen contraptions are making a comeback due to their unmatched power to put a delicious dinner on the table in no time. Pressure cookers work by heating up food rapidly in a sealed pot. As the pot heats, the liquid forms steam and thus builds up pressure, which makes foods cook faster (and taste delicious, too). Based on the recipe, once the food is cooked, you release the steam either slowly or fast, and ta-da—your meal is done. You can cook all kinds of foods in a pressure cooker, but it’s used most often for beans, rice, stews, vegetables and meats.

Want more from Natalie Digate Muth?

Fitness Journal, Volume 15, Issue 1

Find the Perfect Job

More jobs, more applicants and more visits than any other fitness industry job board.

© 2018 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

About the Author

Natalie Digate Muth, MD, MPH, RDN, FAAP

Natalie Digate Muth, MD, MPH, RDN, FAAP IDEA Author/Presenter

Natalie Digate Muth, MD, MPH, RD is a board-certified pediatrician, registered dietitian, and ACE Health Coach. She is committed to providing evidence-based nutrition and fitness information to health professionals and consumers alike in a way that is logical, practical and directly applicable to readers’ lives. She has authored over 100 publications and book chapters, all which are based on the latest scientific evidence and presented in a manner that is easy-to-understand and apply. She is Director of Healthcare Solutions for the American Council on Exercise (ACE) having written the nutrition chapters for each of ACE’s textbooks, the ACE Fitness Nutrition Manual and Specialty Certification, and recorded several Webinars and online courses. Furthermore, as a spokesperson for ACE, the largest fitness certifying and advocacy organization in the country, she informs broadcast and print media outlets throughout the U.S. on pertinent nutrition and fitness issues. She is author '"Eat Your Vegetables!" and other mistakes parents make: Redefining How to Raise Healthy Eaters'. She presented a similar topic at IDEA World 2009; the video is available for purchase through IDEA. Certifications: ACE, ACSM and NSCA