8 Food Items You Should Never Cook In A Pressure Cooker

While pressure cookers save time and enhance flavors, some foods don’t react well to intense heat and pressure. Avoid kitchen disasters by skipping these 8 ingredients!

Leafy Greens: Spinach, kale, and lettuce lose texture and nutrients in a pressure cooker. Instead, add them after cooking to maintain their fresh taste and vibrant colour.

Leafy Greens: Spinach, kale, and lettuce lose texture and nutrients in a pressure cooker. Instead, add them after cooking to maintain their fresh taste and vibrant colour.

Pasta: Pasta cooks unevenly and turns mushy under pressure. Since different pasta types have varying cook times, it's better to boil on the stovetop for perfect texture.

Eggs: Pressure cooking makes eggs crack or stick to the shell, making peeling difficult. Steam or boil them gently for the best results.

Fresh Fruits: Berries, bananas, and apples break down too much, losing flavor and vibrant color. Try baking, roasting, or eating them fresh instead!

Fried Foods: Pressure cookers use moist heat, which can’t create crispy textures like frying. Attempting it can cause soggy food, oil splatters, and uneven cooking.

Seafood: Fish and shrimp cook too quickly, making them rubbery or dry. Instead, try pan-searing, steaming, or baking for better flavor and texture.

Potatoes: Pressure cookers overcook potatoes, making them too soft for roasting or salads. If you want firm, crispy potatoes, opt for boiling, baking, or frying.