My only memory of a pressure cooker is a horrendously noisy pot that my mum would use to cook meals in. Probably some kind of curry. Yeah, it was that memorable. But like her yoghurt maker, she grew bored of it quickly, eventually retiring it to the garden shed for years before it was unceremoniously chucked away.
I’ve always believed a pressure cooker was used only for making rice or to speed up cooking dahl (yeah, typical Asian household). Then the Pressure King Pro* crossed my path and woah, this beast is a game changer. Unlike slow cookers which have remained unchanged in design and functions, the pressure cooker has become more sophisticated with digitalisation. You can still buy the traditional pressure cooker that sits on your cooker but the digital version raises the bar significantly.
The Pressure King Pro is incredibly compact, lightweight and cooks a host of meals at the touch of a button. In fact it does the work of multiple appliances and cooks faster than conventional cookware. It’s also deemed a healthier way to cook as pressure cooking retains more vitamins and nutrients than traditional cooking methods.
Because it’s an electrical appliance, I imagine the cost of running it is very economical, like a slow cooker is plus it maintains a consistent temperature from centre to edge and from top to bottom while cooking food quickly and evenly.
This monster has a 5 litre capacity and comes fully kitted including a measuring cup and recipe book. My first impression is it looks pretty swish but complicated. The digital panel on the front has several pre-programmed settings for fish, stew, meat, rice, soup and more. Well, they weren’t lying about ‘at the touch of a button’ bit.
With digital functions, the Pressure King Pro has a 24 hour delay timer function so you can set it in the morning and have your food ready by the time you walk through your door. There is also a “Keep Warm” and fast reheating mode.
The Pressure King Pro also likes to pride itself on its safety and once locked down to cook, you cannot reopen it until the pressure is released from the pot. That feature is very much like the traditional pressure cooker except this one is pretty much silent in noise comparison.
The pot has to be released first before washing it but the material used is non-stick and very easy to clean.
OK, enough of the technical talk. How does it perform? I decided to try one of the recipes from its booklet, which were Really Sticky Ribs. Mmm, ribs. The recipe calls for pork ribs in a tomato Passata sauce but I don’t do pork so I opted for lamb ribs instead. It took 35 minutes to cook and if you’re interested, here is the full recipe (assuming you use a Pressure King Pro).
- 400ml tomato Passata
- 2 crushed garlic cloves
- 2 tbsp of reduced-salt soy sauce
- 3 tbsp of clear honey
- 1 tbsp of Worcestershire sauce
- 1kg of small lean pork ribs (or lamb/beef)
- In a large bowl, mix together the Passata, garlic, soy sauce, honey and Worcestershire sauce.
- Add the ribs to the bowl and mix well to coat evenly.
- Tip the ribs and the all the sauce into the pressure cooker.
- Close the lid, press the STEW FUNCTION and adjust timer to 20 minutes.
- Scoop the ribs out onto a plate.
- Leave the lid open and press the STEW FUNCTION, allowing the sauce to bubble and condense into a thick liquid.
- Press CANCEL, put on a serving dish and eat immediately.
I’d like to try this with beef ribs and preferably with no fat on them (waaaaaaa! The lamb ones were covered in it) but damn, was this easy to make. You can make porridge in the Pressure King Pro but really, why would you when there are instant options available? Any way, it’s reassuring to know using a digital pressure cooker such as the Pressure King Pro is not difficult and it’s opened up the possibility of making more dishes without the danger of overcooking or burning.