A stovetop pressure cooker raises the boiling point of water to approximately 120°C by sealing steam inside the pot and building pressure. This dramatically shortens cooking times for collagen-heavy broths and tough cuts: 6-hour pho broth in 90 minutes; braised pork belly in 25 minutes.
Pressure broth trade-offs
Pressure-cooked bone broths are technically faster but produce a different result: the boiling is vigorous inside the pot, which can cloud the broth. Pho purists reject pressure-cooked stock on clarity grounds; others find the flavour equivalent.
Release methods
- Natural release: pressure drops on its own as the pot cools; better for large pieces of meat, prevents shrinkage
- Quick release: open the valve to release steam immediately; stops cooking instantly; preferred for vegetables