After cooking using a pressure cooker, it usually takes a while for the pressure to be released and for the cooker to be opened. However when I think the food may have been slightly overcooked, I take the pressure cooker from the stove and put it under running cold water from a tap. Within a few seconds, I am able to easily remove the lid off the cooker.
Why does reducing the temperature on the surface of cooker help me accelerate the reduction of pressure inside the cooker? Is this method safe?
Best Answer
The pressure in a pressure cooker (that is the excess pressure over atmospheric) is due to water vapour (steam). The hotter the water the greater the evaporation from it and the greater the vapour pressure.
"Why does reducing the temperature on the surface of cooker help me accelerate the reduction of pressure inside the cooker?" Cooling the surface will cause heat to flow through the metal from the inside wall. Water vapour will condense back to steam on the cooled parts of the inside wall, reducing the pressure.
As far as I can tell, there is no danger in cooling the outside of the vessel, but don't take my word for it: check with the makers.