Pressure cookers have been around for some time, but many people do not use this fantastic appliance. There may be a good reason for those in the renal community to rethink pressure cooking.聽A study published in 2015聽鈥The Effect of Various Boiling Conditions on Reduction of Phosphorus and Protein in Meat鈥聽showed that phosphorus content of beef could be reduced by up to 72% after boiling in a pressure cooker for only 30 minutes.1 There are no updated studies of this kind, but the 2020 KDOQI Clinical Practice Guideines do suggest wet cooking methods.
It is well-known in the dialysis community that high protein intake is a must. However, high-protein foods such as meat and poultry also have a high phosphorus content, a nutrient to be avoided in excess. The results of the 2015 study showcase a way for dialysis patients to be able to eat high-protein foods while consuming less phosphorus. Let鈥檚 take a closer look at the pressure cooker鈥
What is a Pressure Cooker?
Simply stated by consumerreports.org: 鈥渁 pressure cooker is a metal pot with a tight-fitting lid that seals.鈥3 There are two main types: stovetop and electric. Both have their pros and cons, so one cannot be solidly defined as 鈥渂etter鈥 than the other.
Stovetop pressure cookers are classic. They tend to cook faster than their electric counterparts but require more attention. That is, you cannot just set the timer and walk away from the stove. You must nurse your cooking at certain intervals. Another turn-off from the stovetop version is their noisiness, especially when releasing pressure.
Electric pressure cookers, while slower than traditional stovetop ones, are user-friendly. You can press a button, turn around, and come back when the timer goes off. Additionally, newer versions are usually multipurpose (for example: rice, slow cooker and/or yogurt maker).
What to Cook in a Pressure Cooker?
Meat! We know pressure cooking may reduce the phosphorus levels in meat without sacrificing protein content. Slice your meats thin and boil them in the pressure cooker for about 30 minutes before moving them to your preferred cooking method such as roasting or grilling.
You can also make hard-boiled eggs! Talk about easy-to-peel. Additionally, beans and cheesecake are two other great, unexpected options that can be easily prepared in a pressure cooker. Be warned, though, that pressure cookers may not always be vegetable-friendly, as the high heat and pressure can cause them to become wilted and dull. Therefore, consider cooking vegetables, particularly leafy greens, using a different method such as saut茅ing or steaming.
How Does a Pressure Cooker Work?
As the name suggests, the methodology behind pressure cooking is related to鈥ressure! Steam builds up inside of the pressure cooker once the lid is latched tight. In turn, this raises the boiling point of water. This higher boiling point makes the food cook faster. If done properly, pressure cooking can reduce total cooking time by anywhere from 60 to 75%.
Another positive note about using a pressure cooker is the decreased need for cooking liquids. The entirety of the cooking process is sealed within the confines of the pressure cooker. The liquids used for cooking have nowhere to evaporate, which is what occurs during any other cooking processes. Therefore, less liquid is needed because none of it is being lost during cooking.
References
- Ando, Sakiko, et al. Journal of Renal Nutrition Vol 25, No 6, November 2015: pp 504-509.
- Ikizler T, Burrowes J, Byham-Gray L. . American Journal of Kidney Diseases, 76, S1-S107. Accessed 10/16/2026.
- Janeway, K. (2017, November 13). Should You Buy a Stovetop or Electric Pressure Cooker? Retrieved from .
