How to Use a Pressure Cooker: The Complete Nigerian Beginner's Guide

Have you ever looked at a pressure cooker on your kitchen shelf and thought, "Is that thing going to explode?" You’re not alone. I remember watching my mother use hers, the rhythmic hiss and whistle a constant sound in our kitchen. It seemed like a mysterious and slightly dangerous tool. But the truth is, once you understand how it works, a pressure cooker is the most powerful appliance you can own for tackling tough ingredients and saving precious time and money.

This guide will demystify the pressure cooker for you. We'll go from the basic parts to cooking your first meal safely. By the time you're done reading, you’ll be a confident pressure cooker user, ready to turn tough goat meat into tender deliciousness and cook a pot of brown beans (ewa oloyin) in a fraction of the time, all while saving on cooking gas or kerosene.

What You'll Need

A Stovetop or Electric Pressure Cooker
Your ingredients (meat, beans, etc.)
Liquid (water, stock)
Cooking Oil (for searing)
A timer

Understanding Your Pressure Cooker: Stovetop vs. Electric

Before we get to cooking, it’s important to know the two main types you’ll encounter.

Stovetop Pressure Cooker
This is the classic, heavy-duty pot with a simple, secure lid. It’s the kind you probably grew up with, often made by brands like Prestige or **Hawkins**. You place it on your gas or electric stove, and its pressure regulator (the “whistle”) lets out steam to maintain pressure. The biggest advantage? It doesn’t rely on electricity, a huge plus in areas with unstable power supply.
Electric Pressure Cooker
These are the modern, all-in-one appliances, the most popular being the Instant Pot. They are plug-and-play, with a control panel and preset buttons for various foods. They are incredibly convenient and often include functions like **sauté**, slow cook, and keep warm, making them a true multi-tool for your kitchen.

Your First Time: A Safe Step-by-Step Guide

This is the most crucial part. Follow these steps carefully to build your confidence and ensure a safe experience.

The Initial Wash & Inspection
Before every use, wash the pot and lid. More importantly, inspect the gasket. Make sure it's clean and free of cracks, tears, or food debris. A damaged gasket will prevent the pot from sealing properly.
The Water Test (Crucial!)
This is a mandatory "dry run" with just water. Add about 2-3 cups of water to the pot. Close the lid and follow the steps below to bring it to pressure. This practice run helps you get familiar with the process without the risk of ruining your food.
Adding Food & Liquid
A pressure cooker needs liquid to create steam and build pressure. As a general rule, always add at least one cup of water (or stock/sauce) for every cooking session. Do you put water in a pressure cooker with meat? Yes, absolutely! But don't overdo it. The liquid should not cover the food unless the recipe calls for it.
Locking the Lid Securely
Place the lid on the pot and align it according to the markings. For stovetop models, turn the handle until it locks securely. For electric cookers, simply close the lid and make sure the steam release valve is in the "Sealing" position. You must hear or feel it "click" or "lock" into place.
Bringing it to Pressure
Place the stovetop pressure cooker on high heat. You'll hear a hissing sound as steam escapes. Once a steady stream of steam is escaping, carefully place the pressure regulator (whistle) on the vent pipe. For electric models, select your preset and press start.
Timing is Everything
Once the pressure regulator starts whistling (for stovetop) or the display shows it has reached full pressure (for electric), you must reduce the heat and start your timer. The cooking time starts only when the pot has reached full pressure.
Releasing the Pressure (The Right Way)
This is where you have two options.
Natural Release
This is when you turn off the heat and let the cooker cool down on its own. As it cools, the pressure inside decreases slowly. Use this method for foods that can handle a bit more cooking time from residual heat, like beans, tough meats, and stock. The pressure regulator will drop on its own.
Quick Release
This is when you manually release the steam by opening the steam release valve. This is an immediate method used for delicate foods that you don't want to overcook, such as vegetables or fish. Warning: Keep your face and hands away from the steam release valve! The steam is extremely hot and can cause severe burns.

How to Cook Nigerian Favourites in Your Pressure Cooker

How to Cook Beans (Ewa Oloyin)

Using a pressure cooker for beans is a game-changer. It eliminates the need for overnight soaking, saving you hours of time.

Time: How many minutes to cook beans with a pressure cooker? 20-25 minutes at high pressure from the time the whistle starts. Use natural release to prevent them from bursting.

How to Cook Tough Meat (Beef, Goat, Shaki)

You can absolutely put raw meat in a pressure cooker! It’s designed for it. For a delicious meal, you do put water in a pressure cooker with meat, along with your seasonings.

Pro Tip: Sear or brown the meat in the pressure cooker pot with a little oil before adding liquid. This builds a rich, deep flavour that you can't get from just boiling.

Food	Time (from full pressure)	Release Method
Beef (Chuck Roast, Oxtail)	30-40 minutes	Natural Release
Goat Meat	25-35 minutes	Natural Release
Shaki (Tripe)	45-60 minutes	Natural Release
Chicken (on the bone)	10-15 minutes	Quick Release

How to Cook Rice (Perfect Jollof Base)

While you don't cook Jollof rice directly in a stovetop pressure cooker, you can use it to quickly create a flavourful meat or chicken stock for your stew, or to cook the base stew itself. This cuts down on the overall cooking time significantly.

How to Cook Vegetables

Vegetables cook in an instant in a pressure cooker. Never add them at the beginning of a long cook time. Instead, use a steamer basket and add them at the very end.

Time: 1-3 minutes from full pressure. You must use quick release immediately to prevent them from turning into mush.

Common Mistakes & Problems (And How to Fix Them)

Problem: My pressure cooker isn't sealing/reaching pressure.

Answer: I've had this happen so many times. It's frustrating when you're waiting for the whistle and nothing happens! The first thing I always do is check the gasket. I once forgot to put it back after cleaning, and of course, it never sealed. Make sure it's sitting perfectly and that you have at least a cup of liquid in the pot.

Mistake: Overfilling the cooker.

Answer: I've been guilty of this myself, trying to cram too many beans into the pot to save a trip. I learned quickly that overfilling is a mistake. The key is to remember the "two-thirds full" rule, and for things that expand like our ewa oloyin, I stick to the "one-half full" rule to give them space to swell up properly.

Mistake: Food is mushy or burnt.

Answer: Oh, I learned this the hard way! If my food burns, I know immediately that I didn't add enough liquid. I once tried to cook yams with just a splash of water and ended up with a black, smoky mess at the bottom of the pot. And if the food is mushy, it's a sign I wasn't watching the clock carefully enough. Trust me, it's a balance you'll get used to with practice.

How do I know when the food is done?

Answer: This is probably the hardest lesson to learn. Unlike a regular pot where you can just lift the lid and check, with a pressure cooker you have to trust the process and the timing. I've had to just wait it out, even when I was tempted to sneak a peek. It's always safer to undercook and add a few more minutes than to have a mushy meal.

Important Safety & Maintenance Tips

Safety is not to be joked with. Always follow these rules.

Never, ever force the lid open. If it’s not opening, there is still pressure inside.
Always check that the safety valve and the steam vent are clear of any food debris before every use.
Keep your face and body away from the pressure regulator/whistle and the steam release valve when venting.
Clean and dry your gasket after every use and store it separately from the lid to prevent it from cracking or shrinking.

FAQs

What is the best meat to put in a pressure cooker?

Tougher, less expensive cuts are perfect. Think of goat meat, oxtail, beef chuck, and brisket. The pressure makes them incredibly tender.

Can I do canning in my pressure cooker?

NO. This is a critical safety point. You cannot safely can low-acid foods (like vegetables, meat) in a standard pressure cooker. You need a dedicated pressure canner, which is a different, much larger appliance.

How do I use a pressure cooker without a pressure regulator?

You absolutely should not. The pressure regulator is a critical safety component. If it is missing, damaged, or lost, you must buy a replacement. Do not try to use the cooker without it.

Why is my food tasting bland?

Pressure cooking alone won't create flavour. You still need to season your food generously before cooking. And remember to sear your meat first—that browning process builds a rich, deep flavour that will make a huge difference in your final dish.

Can I open the pressure cooker to add more ingredients?

No, you can't open the lid once the cooker is pressurized. You must first release all the pressure, either naturally or by using the quick-release valve, before you can safely open the lid and add more ingredients.

How do I know the pressure is completely released?

On a stovetop model, the pressure regulator will drop back down. On an electric model, the float valve (a small metal pin on the lid) will drop. You'll also know it's safe because the lid won't open until all the pressure is gone.

Can I use my pressure cooker for frying?

NO. Pressure cookers are not designed for deep frying. The high temperature needed for frying oil can damage the cooker's components, and the hot oil under pressure is extremely dangerous.

How do I clean a pressure cooker?

For the pot, use warm, soapy water. For the lid, wash it by hand and pay special attention to the gasket and valves to ensure they are free of food particles. Always dry all parts completely before storing.

Can I cook frozen meat in a pressure cooker?

Yes, but you must add 50% more cooking time. For example, if fresh beef takes 30 minutes, frozen beef will take about 45 minutes. This is a huge time-saver!