Are pressure cookers and electric pressure cookers dangerous? The rules for using them safely
This answer is a draft. It stays unpublished until legal review and source verification are complete.
Pressure cookers and electric pressure cookers have become standard time-savers in Japanese kitchens: braised pork belly in 30 minutes, brown rice cooked quickly. At the same time, the National Consumer Affairs Center of Japan receives reports of accidents: "the lid flew off", "I was scalded by steam". Almost all come down to putting in the wrong things or opening at the wrong moment. Follow the rules and it is a safe tool.
The safety rules
| Rule | Details | Reason |
|---|---|---|
| Capacity | Up to the maximum line including liquid (usually 2/3). Foods that swell — beans, grains, noodles, dried goods — no more than 1/3 | Swollen food blocks the steam vent and pressure rises abnormally |
| Not allowed (most models) | Curry and stew roux (add after pressure cooking), thickened dishes, large amounts of oil (deep-frying is strictly forbidden), baking soda and baking powder, noodles (depends on the model), beans with skins left on (skins clog the vent), liquids high in alcohol | Blocked vent, foaming and spurting, overheated oil |
| When to open | After turning off the heat, wait for the pressure indicator (pin or weight) to drop completely. To cool quickly, run the whole pan under the tap (not for electric models) | Opening under pressure ejects the contents and causes severe burns |
| While under pressure | Do not leave the cooker (many electric models are automatic and can be left), keep face and hands away from the vent, keep children away | Steam is above 100°C |
| Gasket | Replace every 1–2 years (deformed, hardened, smells that will not wash out). Remove and wash every time | A poor seal means pressure does not build, or steam leaks |
| Steam vent and safety valve | Wash every time and check for blockages (toothpick or the supplied pin) | If blocked, the safety devices cannot work |
| Heat (stovetop models) | Sit the pan stably on the trivet, never let the flame exceed the pan base, turn to low once pressure is reached | Boiling dry; damage to handles |
| PSC mark | Domestic pressure cookers are "specified products" under the Consumer Product Safety Act, and the PSC mark is mandatory. Do not use imports or parallel imports without the mark | Compliance with safety standards |
- Real accidents: the National Consumer Affairs Center of Japan receives reports of "the lid came open and the contents spurted out, causing burns", "steam scalded my hand", "steam leaked from a worn gasket", and beans, curry and overfilling account for many of them. There have also been accidents with cheap imports without the PSC mark.
- Curry and stew: pressure-cook the ingredients → release the pressure and open → add the roux and heat normally. Pressure-cooking with the roux in clogs the vent with the thickened sauce.
- Beans: dried beans no more than 1/3 of capacity, with plenty of water. Soybean skins float up and can block the vent, so some models call for a "drop lid for beans".
- Electric pressure cookers: the advantage is timer and automatic cooking you can leave. But the same restrictions on what can go in apply, and so does checking the pressure before opening. The rubber gasket picks up smells, so some people keep two: one for curry, one for sweet simmered dishes.
- Lifespan and replacement: stop using it if the handle is loose, the lid is warped or the pressure indicator is not working. For anything used 10 years or more, ask the maker whether an inspection is possible.
- Children: keep them away from a cooker under pressure, and position an electric cooker so the cord cannot be pulled. Teach them when the steam comes out.
[Verify] Check the scope of the PSC mark (domestic pressure cookers and pressure pans) and the accident cases against published material from the Consumer Affairs Agency and the National Consumer Affairs Center of Japan. For "foods not allowed", follow the manual for your model.
Misunderstanding 1｜Pressure cookers are dangerous things that explode
Current products have several safety devices, and they are safe if you follow the rules on capacity, ingredients and opening. Almost all accidents involve breaking a rule.
Misunderstanding 2｜Put the curry roux in from the start to save time
The thickened sauce clogs the steam vent and causes spurting. Add the roux after releasing the pressure.
Misunderstanding 3｜Force the lid round if you want it open quickly
Opening while pressure remains ejects the contents and causes severe burns. Wait for the indicator to drop; if in a hurry, run the pan under the tap (stovetop models only).
Misunderstanding 4｜The gasket can be used until it breaks
It hardens and deforms within 1–2 years, causing poor sealing and steam leaks. It is a part designed for regular replacement.
Misunderstanding 5｜A cheap one from abroad is the same inside
Domestic pressure cookers sold in Japan must carry the PSC mark; products without it have not been checked against the safety standards. Do not use them.
---
Sources
- Consumer Affairs Agency, "Consumer Product Safety Act: specified products (domestic pressure cookers and pressure pans) and the PSC mark" [消費生活用製品安全法：特定製品（家庭用の圧力なべ及び圧力がま）とPSCマーク]
https://www.caa.go.jp/policies/policy/consumer_safety/other/
- National Consumer Affairs Center of Japan, "Pressure-cooker accidents and safe use" [圧力鍋の事故と安全な使い方]
https://www.kokusen.go.jp/
- National Institute of Technology and Evaluation (NITE), "Accident cases and precautions for pressure cookers and electric pressure cookers" [圧力鍋・電気圧力鍋の事故事例と注意点]
https://www.nite.go.jp/jiko/chuikanki/
⚠️ Editorial note: the source URLs above were identified by search. Our working environment cannot reach go.jp domains, so the contents have not been checked against the text. Verify every source before publication and record who checked it and when.
About this article
What we share here are ideas and everyday practices passed down among people living in Japan, together with general information drawn from public sources. They are not official recommendations, and they are not professional instruction. Practices vary between households and regions.
This is general information. Results vary from person to person and depend on your own conditions and surroundings.
Please decide for yourself, using your own judgement, whether any of this suits your situation. We cannot accept responsibility for any damage, loss or injury arising from following this article.
Some ingredients need thorough cooking. Eat raw only foods that are sold for raw consumption. If you have allergies, check the ingredients.
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