3 ms·

I've been using an ikea stove-top pressure cooker for cooking bean soups and it takes very little time to pressurize and de-pressurize, your numbers don't refle

• AlotOfReading 4y ago
  It's going to heavily depend on how much water needs to be heated and how the vessel seals. Mine needs a strongly rolling boil to seal. I use as little water as possible to minimize heating time. It's still 10-15m to pressure buildup at anything below max heat with our giant cooker and another 10-15m to 15psi for sterilization temps.
• ska 4y ago
  Stove top pressure cookers generally heat up faster, and certainly can be cooled faster by pouring water over them. They also typically cook a bit faster (because of slightly higher pressure) It's still true that your "15 min cook" is actually time_to_get_to_pressure + 15 min + time_to_cool