Quick Reference Glossary

Abbreviations

• HP = High Pressure
• LP = Low Pressure
• NR = Natural Release
• QR = Quick Release
• 10m NR = 10 minutes natural release, then quick release
• PIP = Pot-in-Pot method
• Sauté = Sauté mode (browning/searing)

Cooking Terms

• Deglaze: Adding liquid to scrape up browned bits after searing
• Fond: The browned bits stuck to the bottom of the pot (flavor gold)
• Maillard Reaction: The browning/searing process that creates deep flavors
• Natural Release: Letting pressure drop naturally (10-15 minutes)
• Quick Release: Manually releasing pressure immediately
• Sear: Browning the surface of protein before pressure cooking
• Soaked (Beans): Dried beans that have been rehydrated in water before cooking. Overnight: Cover with water, soak 8-12 hours, drain. Quick Soak: Cover with water, bring to boil, remove from heat, soak 1 hour, drain. Always drain and rinse before cooking.

Flavor Terms

• Acid: Bright, tangy flavors (lemon, vinegar) that cut through fat
• Umami: Savory, meaty depth (Worcestershire, soy sauce, mushrooms)
• Base Spices: Universal seasonings (garlic powder, onion powder, oregano)
• Late-Stage Drizzle: Adding acids/fresh herbs after cooking

Equipment

• Trivet: Metal rack that elevates food in pot (for PIP method)
• Steamer Basket: Alternative to trivet for PIP method
• Silicone Container: Oven-safe container for PIP rice cooking