A pressure cooker raises the boiling point of liquid so that cooking time is cut by half or more; it is especially useful at high elevations and for canning. Put ingredients in the cooker with the amount of liquid called for by the manual. Cover, making sure the top is sealed and heat.
If the cooker has a removable weight, put it on the vent when the steam starts to flow steadily. After pressure reaches the desired setting, or a cooker with a weight hisses, adjust the heat to maintain steady pressure, usually on Low.
At the end of the specified time, stop the cooking by running cold water over the cooker. Soup can be allowed to cool slowly; let it sit until the pressure drops to 0 (15 to 30 minutes). Never remove the lid until the pressure gauge has returned toff.
When you wash a pressure cooker, do not immerse the cover; soap it with a sponge, then wipe it with a rinsed one. If the vent becomes clogged, clean it with a pipe cleaner. Have the pressure gauge checked periodically by a factory representative. Replace the gasket if it becomes brittle.