Topic summary
Pressure cooking
Extracted from the Wikipedia article Pressure cooker.
Liquid
Pressure cooking always requires a water-based liquid to generate the steam to raise the pressure within the cooker. Pressure cooking cannot be used for cooking methods that produce little steam such as roasting, pan frying, or deep frying. A minimum quantity of liquid is required to create and maintain pressure, as indicated in the manufacturer's instruction manual. For venting cookers more liquid is required for longer cooking times. This is not desirable for food requiring much less liquid, but recipes and books for pressure cookers take this into account.