A new perspective on this modern tool.

Part of the Real Food for Busy People online video cooking class are lessons on how to use a pressure cooker. In the video preview above, Heather Dessinger of The Mommypotamus demonstrates how to use a pressure cooker to make a roast that’s frozen to succulent in 1.5 hours!

Sally Fallon Morrel’s revised position

As some of you know, Sally Fallon Morell doesn’t recommend that we use pressure cookers in her book Nourishing Traditions on page 68 of the Introduction and on page 453 of the Grain and Legume section:

Pressure Cooker: This is another relative newcomer to the culinary scene. The danger is that pressure cookers cook foods too quickly and at temperatures above the boiling point. A flameproof casserole is ideal for grains as well as for stews. Traditional cuisines always call for a long, slow cooking of grains and legumes.

We do not recommend the pressure cooker for grains because it cooks them too quickly.

Sally explained to me in an email conversation that her objection has been that pressure cookers are “a modern technology and we just have no idea what they do to our food. Best to err on the side of caution.”

However, since the publication of an article by Kristen Michaelis of Food Renegade about pressure cookers, Sally has written to me, “Yes, I have read that article, very interesting.  Fine with me if folks use them, although I would not use them for beans, I think it cooks them too fast.” She elaborated about what changed her mind: “Ann Marie [Michaels of Cheeseslave] came up with information to indicate that the heat in a pressure cooker is not that much higher than boiling, so this is new information indicating that it might not be so bad at all.”

In Kristen Michael’s article, she asserts: “Turns out, pressure cooking may be the best possible way to cook your soaked beans and grains!” However, Sally Fallon Morell appears to continue to disagree on this point as she recently explained to me: “For beans, you want to soak and then a long, long cooking.  All the antinutrients might not be broken down with the short time of a pressure cooker.”


This article was first published in August of 2013. Sally has more recently written to me in February of 2016: “I don’t have one [a pressure cooker] because I am very happy with my slow cooker. Some people love them and they get a very gelatinous broth.  However, the temp does go above 212 degrees and we don’t know the consequences of that.”

I personally have decided to go for low and slow – low temperature and slow cooking, and don’t use a pressure cooker.

The Real Food for Busy People class has a promotion until August 15. The price has been reduced to up to 65% of the full tuition. You’ll receive lifetime access to the content!  Lessons include much more than how to use  a pressure cooker!  You’ll also learn  how to use the following time-saving tools:

  • Slow cooker
  • Food processor
  • Dehydrator
  • Rice cooker
  • Chest freezer
  • Vitamix blender

Sign up now before the promotion ends! –> http://bit.ly/12nT3wZ

If you don’t already, do you think you’ll use a pressure cooker now?