Microwaves are convenient for reheating foods but they come with health risks and problems. Using other food reheating methods, such as reheating foods in a pressure cooker or pan, minimises the risks like stomach cancer that come with microwave use. Pressure cooker reheating uses steam to reheat the foods and is ideal for foods like soups, steamed vegetables or similar foods that are not harmed by water or steam. The cookers come with accessories that minimise food contact with the cooking water. Avoid heating items that become soggy in water in a pressure cooker.
Look at the type of food. Some foods will allow direct contact with water while others will require steaming to reheat. Pressure cookers heat foods by steaming and pressure. The type of food and water contact will dictate the exact methods of using the cooker.
Add water to the pressure cooker. The amount of water will depend on the specific foods and the pressure cooker. For quick steaming, about half a cup of water is usually appropriate. For longer steam times, use a full cup of water instead. Referred to the pressure cooker water measurements laid out in the pressure cooker directions.
Place the food on top of an appropriate accessory or directly in the water. Use a basket accessory for foods like spaghetti or use a steaming accessory for foods like vegetables. Soups or liquid food options are placed directly into the pressure cooker and have about half a cup of water added to prevent drying. Separator accessories are used to heat more than one item at a time.
Put the lid on the pressure cooker and turn on the stove. Heat according to the pressure cooker instructions.