Editing Pressure cooker (section)

=== Safety features ===
Early pressure cookers equipped with only a primary safety valve risked explosion from food blocking the release valve. On modern pressure cookers, food residues blocking the steam vent or the liquid boiling dry will trigger additional safety devices. Modern pressure cookers sold from reputable manufacturers have sufficient safety features to prevent the pressure cooker itself from exploding. When excess pressure is released by a safety mechanism, debris of food being cooked may also be ejected with the steam, which is loud and forceful. This can be avoided if the pressure cooker is regularly cleaned and maintained in accordance with the manufacturer's instructions and never overfilled with food and/or liquid.<ref>{{Cite web |date=2024-09-13 |title=Pressure Cooker Dos and Don'ts: Avoid These Common Mistakes |url=https://www.omichef.com/blogs/news/pressure-cooker-dos-and-donts-avoid-these-common-mistakes |access-date=2025-04-19 |website=OmiChef |language=en}}</ref>

Modern pressure cookers typically have two or three redundant safety valves and additional safety features, such as an [[Interlock (engineering)|interlock]] lid that prevents the user from opening the lid when the internal pressure exceeds atmospheric pressure, preventing accidents from a sudden release of hot liquid, steam and food. If safety mechanisms are not correctly in place, the cooker will not pressurize the contents. Pressure cookers should be operated only after reading the instruction manual, to ensure correct usage. Pressure cooker failure is dangerous: a large quantity of scalding steam and water will be forcefully ejected and if the lid separates it may be propelled with considerable force. Some cookers with an internally fitted lid may be particularly dangerous upon failure as the lid fits tighter with increasing pressure, preventing the lid from deforming and venting around the edges. Due to these dangers pressure cookers are generally over-engineered in a safety regard and some countries even have regulations to prevent the sale of non-compliant cookers.{{citation needed|date=September 2019}}

For first generation pressure cookers with a weighted valve or "jiggler", the primary safety valve or regulator is usually a weighted stopper, commonly called "the rocker" or "vent weight". This weighted stopper is lifted by the steam pressure, allowing excess pressure to be released. There is a backup pressure release mechanism that releases pressure quickly if the primary pressure release mechanism fails (e.g., food jams the steam discharge path). One such method is a hole in the lid that is blocked by a low melting point [[alloy]] plug and another is a rubber [[grommet]] with a metal insert at the center. At a sufficiently high pressure, the grommet will distort and the insert will blow out of its mounting hole to release pressure. If the pressure continues to increase, the grommet itself will blow out to release pressure. These safety devices usually require replacement when activated by excess pressure. Newer pressure cookers may have a self-resettable spring device, fixed onto the lid, that releases excess pressure.{{citation needed|date=September 2019}}

On second generation pressure cookers, a common safety feature is the [[gasket]], which expands to release excess pressure downward between the lid and the pot. This release of excess pressure is forceful and sufficient to extinguish the flame of a [[gas stove]].{{citation needed|date=September 2019}}

Pressure cookers sold in the [[European Union]] (EU) must comply with the [[Pressure Equipment Directive]].<ref>{{cite web |url=http://ec.europa.eu/enterprise/sectors/pressure-and-gas/documents/index_en.htm |title=Pressure equipment and gas appliances |date=2 February 2012 |url-status=dead|archive-url=https://web.archive.org/web/20120405105453/http://ec.europa.eu/enterprise/sectors/pressure-and-gas/documents/index_en.htm |archive-date=5 April 2012}}</ref>

====Maximum fill levels====
The recommended maximum fill levels of food/liquid avoids blockage of the steam valve or developing excess pressure: two-thirds full with solid food, half full for liquids and foods that foam and froth (e.g., rice, pasta; adding a tablespoon of cooking oil minimizes foaming),<ref name="Wise">{{cite book |author=Wise, Victoria |title=The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes |publisher=Harvard Common Press |location=Harvard, Mass |year=2005 |isbn=1-55832-201-9|page = 262}}</ref> and no more than one-third full for [[Pulse (legume)|pulses]] (e.g., [[lentil]]s).{{citation needed|date=February 2020}}