I've tried using psyllium husks as a thickening agent, but the result usually ends up containing slimy lumps.

Is there a special technique to produce uniform thickening?

And ideally, how can it be done while using a pressure cooker?

(Note that suggesting using some other product instead is not an acceptable answer.)

  • What do you mean by "some other product"? There are refined thickeners based on psillium husk, but if you are restricted to using the ground husk itself, then you have already done what can be done. A plant husk is never soluble, per default.
    – rumtscho
    Commented Oct 18, 2021 at 15:59
  • @rumtscho, by "other product" I meant don't answer with "use cornstarch instead". Commented Oct 18, 2021 at 17:39
  • @rumtscho, the husk absorbs water and gels, which thickens the liquid it's in. The problem is that unless it is continuously stirred during the cooking, it often forms noticeable clumps that aren't smoothly mixed in with the rest. Commented Oct 18, 2021 at 17:42
  • @RayButterworth Well, your last comment already answered your question - continuous stirring. That happens with any other thickening agent (cornstarch, wheat flour, tapioca flour, xantham gum, CMC...). If you don't stir it, it will form lumps. Commented Oct 22, 2021 at 12:09
  • @JulianaKarasawaSouza, that doesn't help with a pressure cooker. Commented Oct 22, 2021 at 12:19


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