A good general guideline is at least 1 cup of liquid

 I considered a pressure cooker  an antiquated kitchen tool that elderly relatives used which was most  successful for canning. Some pressure cookers can be used as a canner,  and that is probably why my elderly relatives used their pressure cooker  greater than those during my generation, nonetheless it turns out I had  missed out on many important points inside my quick judgement!
This  is the place where some in the confusion begins to come in. Many people  believe that since pressure cooking decreases the cook time so  dramatically, it should use a higher heat. This isn’t the situation at  all.As described above, the shortened cooking time can be a product in  the increased pressure, not increased temperature whatsoever. When  researching, the biggest recorded boiling point of water inside a  pressure cooker I could find was 250 degrees. That is still less than  the temperature that almost all foods are set at from the oven or stove  top and approximately the same as a slow-cooker.
It’s  pressure cooker recipes which do. And not just a bit either. When you  see that potatoes can cook in 5 minutes, or that beef stew cooks in two  an hour, that's only the time the food cooks after the cooker appears to  pressure.
In a stove-top pressure cooker, simply  include a small amount of oil, for example olive or canola oil, for the  pressure cooker as well as heat, uncovered, over medium-high heat. Add  the meal in small batches and brown the meals on every side. Remove the  foodstuff to a bowl as well as set aside. You’re now gonna loosen up and  take away those delicious, cooked-on juices and tiny food particles put  aside by deglazing the pot with a bit of wine, broth, or perhaps water.  Return the cooked food previously taken off the pot with the remaining  ingredients and cook under time limits. For an electric cooker, stick to  the same steps just described, picking out the Brown setting.
Don’t  overdo the liquid. Because food cooks in the closed, sealed pot when  cooking pressurized, you could have less evaporation and really should  therefore use less cooking liquid than when cooking in the conventional  pot. Regardless of what you’re cooking, however, always employ enough  liquid. A good general guideline is at least 1 cup of liquid; however,  confirm the owner’s manual or cosori recipe  booklet to find out exactly what the pressure-cooker  manufacturer recommends. Never fill the pot a lot more than halfway with  liquid.