What is the suggested liquid reduction rule for converting traditional recipes for pressure cooking?

Reduce the initial liquid by about 25-30%.

When transitioning a recipe designed for simmering on the stovetop—where significant moisture is lost through uncovered evaporation—to a sealed pressure cooking environment, adjustments to the liquid base are necessary. Since pressure cooking methods seal in virtually all steam, the reduction of moisture that normally occurs during long cooking times does not happen. To counteract this and prevent the final product from becoming overly thin or watery upon depressurization, a specific guideline suggests lowering the initial amount of liquid used. Reducing the starting liquid content by approximately 25 to 30 percent relative to the conventional recipe accounts for this lack of evaporation, ensuring the final consistency maintains the desired concentration of flavor and texture.