Advanced Pressure Cooking Techniques Return to the Main Menu for More Information   Related Information Phased Cooking Method Tiered Cooking Method PIP Cooking Method Infusion Cooking Method Pre-Cooker Method   Tiered Pressure Cooking Cook an Entire Meal in the Pressure Cooker The Four Course Menu Spinach and Queso Fresca Stuffed Chicken Breasts Steamed Basmati Rice Steamed Carrots Apple Betty If you are just using your pressure cooker to cook the old standbys like a pot roast, stew, or a pot of beans you are missing out on so many recipes. You may have already tried my PIP cooking method, or the Phased Cooking method, now it's time to try Tiered Cooking. In this method you can cook several different foods at once, or even an entire meal all at the same time. Depending on the size of your pressure cooker you can use two separate layers, or even three if your cooker is tall enough. Some cookers come with an assortment of handy trays, inserts, racks, steamer baskets, etc., but even is your cooker does not offer any accessories you can still do tiered cooking. If your cooker has stackable trays with a lifter, you're in great shape, otherwise you will need to use foil helper handles to help remove the pans inside your cooker. Look around your kitchen, you may already have several items on hand that will work, or browse the Store for more accessories. The bottom tier may, or may to require a trivet Foods that are to be cooked on the bottom of the cooker will do best in a pressure cooker with a 3-ply or copper clad bottom to avoid scorching. The second, or top tier may need to be raised above the lower tier. Use a footed steamer insert or clean, empty tuna or pet food cans to elevate the top layer as needed. Doubled aluminum can substitute for a bowl in some cases. I recommend using stainless steel bowls and pans, aluminum is acceptable but it does discolor and turn dark as it reacts to many foods. Glass and ceramic bowls will work but also require extra cooking time as it takes longer to heat. In tiered cooking you with begin with the base, or lower tier and this is usually the meat. The second, or top tier can be a side dish or dessert. for the simplest form of Tier Cooking just use the Cooking Time Charts to find foods that cook in the same, or very close amount of time. Now mix and match to suit your menu preferences. More complete Tiered Cooking uses recipes which cook in approximately the same times.   3 Minute Tiered Cooking Menu Bottom Tier Top Tier SHRIMP SCAMPI 1 lb very large raw shrimp; shelled and deveined 6 tablespoon butter ˝ cup green onion; minced 2 tablespoon garlic; minced garlic 2 teaspoon lemon juice salt, pepper to taste 2 tablespoon parsley; minced 1 teaspoon grated lemon peel dash Tabasco sauce Rinse cleaned shrimp and pat dry with paper towels. Heat butter in the cooker, and sauté onion and garlic. Stir in lemon juice, add salt and pepper. Pour into a metal bowl which will fit loosely in cooker. Add shrimp. Loosely cover bowl with a square of waxed paper or foil. Buttered Asparagus Spears 1lb. fresh asparagus, washed and trimmed. 2 tablespoons butter Trim off the bottoms of the spears and stack them on a doubled square of aluminum foil. Shape the foil in to an tray around the spears, but leave the top open. Add the butter.   Place water, rack and the shrimp bowl in cooker. Place the asparagus tray on top of the scrimp bowl. Lock the lid in place. Bring to high pressure over high heat. Immediately reduce the heat to maintain pressure. Cook 3 minutes and then immediately place the cooker under running water until pressure is reduced and then open the lid at once. Remove the asparagus to a serving plate. Stir parsley, lemon peel and Tabasco into the scrimp and pour into a serving dish.     Questions or comments on this article? Click here.