最近有很多热心网友都十分关心高压锅煮芋头一般多少分钟可以熟，请问芋头高压锅压多久才熟？这个问题。还有一部分人想了解高压锅煮芋头一般多少分钟可以熟。对此，绿润百科小编「烈性猛于虎」收集了相关的教程，希望能给你带来帮助。

芋头高压锅压15分钟可煮熟。芋头放入高压锅煮之前，需清洗干净，煮芋头时高压锅未上汽用大火，待高压锅上汽后转为小火，15分钟后关火即可。芋头在高温高压环境下很易煮熟，口感粉糯。芋头属天南星科多年生宿根性草本植物，常作一年生作物栽培。芋头起初产于中国、马来西亚以及印度半岛等炎热潮湿的沼泽地带，后来在全球各地广为栽培。我国的芋头资源极为丰富，主要分布在珠江、长江及淮河流域。

步骤如下：

1、先把高压锅洗净，芋头洗净。

2、往高压锅里加水。

3、把洗净的芋头放到锅里。

4、开火。

5、煮约八分钟关火。

6、焖三分钟后即可出锅。

注意：

高压锅只要一上蒸汽，就应把火放小，持续的大火会增加高压锅的危险性，因为锅里面的压力是一定的，多出的蒸汽也会随着高压阀都流失掉，对燃气是一种浪费。

【英文介绍/For English】：

The taro can be cooked in a pressure cooker for 15 minutes. Before putting the taro into the pressure cooker, it needs to be cleaned. When cooking the taro, the pressure cooker is not on high heat. After the pressure cooker is on the steam, turn it to a small fire, and turn off the heat after 15 minutes. Taro is easy to cook under high temperature and high pressure environment, and the taste is powdery and glutinous. Taro is a perennial perennial herb of Araceae and is often cultivated as an annual crop. Taro was originally grown in the hot and humid swamps of China, Malaysia, and the Indian peninsula, and has since become widely cultivated around the world. my country's taro resources are extremely rich, mainly distributed in the Pearl River, Yangtze River and Huaihe River Basin.

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