A recipe written for an 8 quart stovetop pressure cooker calls for 3/4 cup of chicken broth in the pressure cooker. It includes a note that a 6 quart electric pressure cooker must instead use 1 3/4 cup (an entire cup more!) and notes that the dish will need to be simmered for 10 minutes after pressure cooking in order to thicken.
I want to understand why the extra liquid is needed. Surely it isn't because of the smaller size (smaller size suggests less liquid to me). It seems like it must be because of the stovetop vs electric difference.
The recipe is pressure cooked with the following ingredients:
- 8 bone-in chicken thighs, skinned
- salt and pepper
- 1 onion, chopped fine
- 3 garlic gloves, minced
- 1 tablespoon fat (from a previous short searing step)
- 1/2 cup dry white wine
- 3/4 cup chicken broth (increases to 1 3/4 cup for a 6 quart electric pressure cooker)
- 2 pounds small red potatoes, halved
The top Google hit for "stovetop vs electric pressure cooker liquid" on my machine suggests that stovetop pressure cookers might require a little more liquid than an electric (which is the opposite of the change the recipe calls for).
Why does the recipe call for so much more liquid when using a smaller electric pressure cooker?