The amount of pressure cooker deaths per year is relatively low, with an estimated 1 pressure cooker death or less per year.
Deaths from pressure cookers are really rare, although injuries that result in ER visits from pressure cookers are more common.
It's estimated that there's at least 1,667 ER visits that are related to pressure cookers annually which resulted in injuries, which are mainly severe burns from explosions or steam.
When pressure cookers are used safely and maintained properly they are generally very safe to use.
Make sure the seals are in good shape and cleaned and ensure that the vent hole and pressure release are not blocked and working properly.
If you open a pressure cooker too soon it can cause the boiling hot food and pressurized steam to erupt, and result in severe and even life threatening burns as well as a massive mess.
The sudden drop in pressure causes the liquid inside the pressure cooker to instantly turn into steam, which forces the contents out of the pressure cooker pot, which is also known as explosive decompression.
The hot pressurized steam and boiling liquid will shoot out of the pressure cooker pot and endanger anyone nearby
The contents of the pressure cooker can also spray all over the kitchen, walls and ceiling and the sudden release of pressure can also cause the lid of the pressure cooker to fly off or damage the sealing mechanisms.
And if you open a pressure cooker too soon, even after safely releasing the pressure, the food will be undercooked as the cooking process is interrupted and results in unsafe or improperly cooked food.
Most modern pressure cookers also now have safety locking pins which prevent the lid from being opened while pressure cooker pot is pressurized to make safer.
And never attempt to force the pressure cooker lid open, and always wait for the pressure to release naturally or use the quick release valve and ensure that the indicator pin has dropped and don't overfill the pressure cooker more than 2/3 full to reduce the risk of food clogging the vent.
When cooking meat in your pressure cooker, you should always add at least 1/2 cup to 1 cup of thin liquid like water, broth or even wine if you want, to prevent burning and burn errors.
Meat does not have to be submerged or covered in the water or liquid and instead the meat can be placed on a trivet or rack in the pressure cooker, which also ideal for avoiding a boiling texture.
And large cuts of meat such as chicken, release their own juices, although you should still add a base layer of liquid when pressure cooking these meats.
And to get better texture of your pressure cooked meat, you should use a natural pressure release, which is letting the pressure drop on it's own, instead of a quick release, especially if your meat is not fully submerged.
Foods that should not be pressure cooked are delicate foods which turn into mush like leafy greens and fish, dairy foods and dairy products like cream, milk, cheese which can curdle and foods that are prone to clogging valves or foaming like applesauce, pasta and oats.
And even thick sauces, fried foods, breaded meats and rapid cooking vegetables should not be pressure cooked due to the safety risks and or poor texture.
Dairy products like, cream, milk and yogurt and cheese should not be pressure cooked or cooked under pressure because they will curdle, separate or even burn.
Delicate seafood should also not be pressure cooked as the delicate seafood like shellfish, shrimp and fish are just too fragile for high pressure cooking and will turn into rubbery, mushy or stringy bits.
Fried foods are unsafe to cook in a pressure cooker because the high pressure and steam of the pressure cooker will cause the oil to splatter.
And any breaded meats that are cooked in a pressure cooker will become soggy instead of crispy and thick liquids or sauces like gravy, should not be pressure cooked as they can prevent proper steam generation and result in burning on the bottom.
Foaming foods like cranberries, oatmeal, applesauce, split peas and pearl barely can also foam up and block the pressure release valve on the pressure cooker which is dangerous as the steam cannot escape the pressure cooker like it should.
Pasta and noodles should not be pressure cooked as pasta and noodles will cook too fast and often result in a gummy and overcooked texture.
And quick cooking vegetables like leafy greens such as kale, spinach, broccoli, and asparagus should not be pressure cooked as they will become instantly overcooked and turn into mush.
Cooking food in a pressure cooker can lead to overcooking and a mushy texture, loss of nutrients, flavor limitation, safety hazards, inappropriate for frying and can be difficult with timing.
When cooking foods in a pressure cooker, it's impossible for you to add ingredients during the pressure cooking process, and the time that is required to pressure cook and for pressure to build and release can also be inconvenient for foods that you need quick cooking times for.
If the pressure cooker sealing gasket is old or the vent on the pressure cooker is blocked, it can lead to the pressure cooker malfunctioning and can lead to hot food splashing out, which can be dangerous.
Pressure cookers are also not good for frying foods in such as French Fries, chicken etc with oil as the high pressure and steam will cause the hot oil to splatter.
And because the pressure cooker pot is sealed, it does not allow for evaporation, which can result in blander flavors and prevent sauces from thickening up.
And although pressure cookers are efficient, the high temperatures of the pressure cookers can destroy heat sensitive nutrients like folate and Vitamin C, which can make the foods less nutritious.
And cooking delicate foods like leafy greens, soft vegetables and pasta in the pressure cooker can result in the delicate foods easily turning into mush.
And cooking foods like eggs in the pressure cookers can result in the eggs cracking and create a mess.
Pressure cookers are great for some foods, like soups, stews and tough cuts of meats as long as the pressure cooker is operated properly and safely.
But pressure cookers are not good for all kinds of foods.
Even many top chefs don't use pressure cookers for reasons which include.
They are just hard to control and adjust, as compared to techniques chefs like.
Chefs are very used to constantly tasting and making small adjustments.
The braising liquid doesn't reduce in a pressure cooker, so you need a lot of time after to a usable sauce out of it.