living well pressure cooker safety valve made in china

Multi Food Processing Pressure Cooker 4L to 12L All Size High Quality Pressure Cooker All in One, Pressure Cooker Parts Pressure Valve China Manufacture

Pressure cooker valve,the float is made of stainless steel and the seal​ is made of flexible 100% food grade silicone, tasteless and non-toxic, safe for use.

The safety valve on a pressure cooker is a plug made of alloy and a soft rubber gasket. In the event that too much pressure builds up inside the cooker

We are all familiar with different stress. We are under the pressure of the atmosphere every day. We just don"t feel it because of the air balance in our bodies. In our daily life and industrial production, pressure has brought us great convenience.

Each Pressure cooker has a safety function, that is the safety valve, the early safety valve was melting plate type, now the new safety valve is all spring. When the pressure in the pot exceeds the safety limit, the safety valve will be forced by the air pressure jacking exhaust, to protect the safety of users....

No, only if we use it correctly, it is safe in our life. One of the vital things is properly using the pressure limit valve, the pressure limit valve has two kinds, one is adjustable often used in the electric pressure cooker.

1. Check the pressure limit valve and float valve, and check whether the pressure cooker can be buckled in place and whether the gasket on the cover is yellow. If there is any blockage, clean it immediately and do not use it if the mouth is not closed tightly.

When the pressure in the pot to limit the weight of the valve (or spring valve), the pressure limit valve began to reduce pressure, so as to achieve constant pressure in the pot.

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Such a valve assembly is known from German laying-open print DOS No. 2,606,676. The pressure relief means thereof consists of a check valve which also serves as a safety valve. It has a valve housing of a resilient material which is fitted into a hole in the cover in the vicinity of the cooking valve aperture. The closure body is designed as a shaft-shaped valve body, transverses the valve opening and supports two spaced valve disks inside the cover as well as a dome-shaped head outside the cover. The head abuts against the valve opening in the pressureless state. As the pressure builds up in the pressure-cooker, however, the valve body is lifted and the upper valve disk closes off the valve opening internally so that the pressure in the cooker can build up. When the pressure becomes excessive, the upper valve disk can move outwardly through the valve opening of the valve housing. This allows steam to escape through the valve opening. The second valve disk preventing the valve body from being blown off the cooker although it does not obstruct the escape of steam. The cooking valve usually comprises a spring-loaded valve and a displaceable pressure indicator for the cooker which is located therein and is also spring-loaded. The springs press against the interior of a cap which is adapted to be screwed on to the valve housing. In the known valve assembly, the cap of the cooking valve has an asymmetrical design on the underside facing towards the cooker cover. It features a guide bevel at this location which reduces its clearance height. In the normal cooking position, the area with the maximum inner clearance height overlaps or overlies the check valve. When the cap is screwed off, the area with a minimum clearance height comes to lie above the check valve over which it can move without obstruction when the head of the check valve abuts against the outer side of the valve seat in the completely pressureless state. If the check valve has closed due to the internal build-up of pressure in the cooker, ie if the upper valve disk abuts against the valve seat, the guide bevel presses the valve body of the check valve downwardly and steam can escape through the check valve. The pressure in the cooker is relieved, whilst the person using the cooker is warned simultaneously by the sound of the escaping steam not to unscrew the cap any farther. If the valve body has been raised only slightly owing to a slight superpressure in the cooker, eg at the onset of pressure build-up, an additional stop which projects into the clearance height prevents the cap from being rotated any farther.

The known valve assembly is expensive to manufacture, since it requires a valve housing and a valve body for the pressure relief means. These parts are expensive to manufacture and to assemble. The cap of the cooking valve is also expensive to produce owing to its asymmetrical shape, and the dimensions of the guide bevel as well as the region of reduced clearance height must be kept within a narrow tolerance range: the valve body must be pressed downwardly to open the valve on the one hand, although on the othe hand this must not be so far that the valve head closes the opening externally. Another drawback is that when the cap is rotated into the open position, the stop jams the head of the valve body and this cannot return to its original position, even when the cooker is not under pressure, until the cap has been turned back somewhat. When the check valve functions as a safety valve, the valve disk cannot automatically turn back any longer due to the valve opening. The cap cannot be screwed off over the projecting valve body either. This makes it impossible to gain access to the valve body and return it to the normal position. Yet another disadvantage is that the valve body of the check valve can only be cleaned thoroughly--quite essential for proper sealing--if it has been snapped out of the valve disk. Since this is complicated and troublesome, such cleaning is frequently postponed or forgotten completely.

A valve assembly comprising a pressure relief means disposed adjacent to the cooking valve is also known from German utility model No. 7,624,730. The pressure relief means is designed as a safety valve in the form of a check valve. The cap of the cooking valve has indents on the periphery thereof. Both valves are spatially associated with one another such that the valve body can be raised adjacent to such an indent only when the cap is in certain positions. The check valve can be closed and pressure built up in the cooker only in this position. When the valve body is in the raised position, ie when pressure has built up in the cooker, the valve body in turn locks the cap of the cooking valve which cannot be rotated. Hence, the vent opening cannot be opened by adjusting the cap. This known valve assembly, which therefore does not correspond to the preamble of the present invention, is expensive to manufacture due to the design of the check valve. It is also difficult to clean, since the steam is dissipated to one side through a cavity in the cooking valve beneath the cap when the safety valve responds to excessive pressure. These cavities are difficult to reach, even after the cap has been removed. Furthermore, the valve body cannot be turned back into its original position until after the safety valve has responded and the excess pressure has been vented off. Only then can the cap be removed from the cooking valve.

The object of the present invention is to provide a valve assembly according to the preamble of the claim which is economical to manufacture, easy to clean and simple to operate in all modes of operation.

The construction of the closure body as a seal disposed on the cap makes it possible to design the vent opening in the form of a simple hole in the cover without any valve housing. Such a hole can be produced during one and the same operation as the hole for the cooking valve. It is easy to clean. The arrangement of the associated seal in the cap gives rise to a constructional design which is simple and easy to clean. This construction of the pressure relief means is made possible by the recognition that the vent opening need only be open to relieve the pressure. An open valve is unnecessary prior to a pressure build-up, since the air being heated up can escape by way of the conventional sealing rings between the pressure-cooker and the cover until the sealing ring abuts sealingly against the cover and cooker wall due to the build-up of pressure. In the pressure relief means in accordance with the invention, the co-operation of the seal and the vent opening permits steam to escape even when the cap is moved minimally towards the venting position. The pressure in the cooker decreases immediately. Moreover, the co-action of the venting opening and the seal generates a warning sound which warns the cook not to opening the cooking valve while the cooker is still under pressure. If there is no seal in the cap, no pressure will build up in the cooker at all.

The seal can advantageously consist of a material which is so resilient that it sealingly closes the vent opening at normal cooking pressure and permits pressure to be vented should it become eccessive. The pressure relief means thus functions as a safety valve as well.

The annular seal advantageously has an internal diameter which is smaller than the external diameter of the cap section it surrounds. The annular seal is thus seated in the cap region in such a way that it can be neither twisted nor lost. Dirt cannot readily collect between the cap and the annular seal so that the seal does not have to be removed every time the cooker is cleaned.

FIG. 1 indicates the cover 1 of a pressure-cooker. A valve housing 2 is firmly riveted into place in the cover 1. It includes a valve seat 2a against which a valve body 3 is urged by a valve spring 4. This valve spring 4 presses against the inner side of a cap 5 overlying the entire valve assembly and designed as a cap or acorn nut. A pressure indicator 6 is displaceably mounted in the valve body 3. It is pre-biased by a pressure indicator spring 7 which presses against the valve body on the one hand and, on the other hand, against the inside of the cap 5. The cap 5 is adapted to be screwed on to the valve housing by means of a thread 8, thereby determining the tension of the valve and pressure indicator springs.

The cover 1 has a hole 10 in spaced relation from the valve axis and is located between the internal and external diameters of the annular seal. It serves as a vent opening and is closed by the annular seal 9 during cooking.

The afore-described valve assembly functions as follows during cooking: the cap 5 is screwed down to the stop with the inscription "cooking" adjacent to the arrow 12. The valve spring as well as the pressure indicator spring are both pre-biased in this position. The annular seal 9 closes the hole 10. Steam pressure can now build up in the cooker in the known manner once the warm air has escaped between the cooker and the cover as mentioned above. The cooking pressure is chosen by regulating the supply of heat in response to the position of the pressure indicator 6. At the conclusion of cooking, the cap 5 is turned half a turn to the "venting" position. This causes the annular seal to release the hole 10, the steam can escape and the pressure is relieved. The venting is continuous and dependent on the speed of rotation.

If the pressure indicator is not observed during cooking, i.e. if the supply of heat is not turned down at the proper time, thus causing the pressure in the cooker to become excessive, the steam can escape through the hole 10. This gives off a warning whistle and deforms the annular seal 9. Should the generated steam still be excessively high, the valve body 3 is lifted off its seat 2a.

That ensures that nothing interferes with the lid of the pressure cooker, which is where most of the other safety systems are. Also, check that the primary valve is clean and clear before pressure cooking.

If something were to go side-ways, even before it gets to that point, the pressure cooker itself will detect that the pressure (temperature) inside is too high and turn off the pressure cooker.  But, while that’s happening, though, the food inside is still boiling and building pressure so the cooker will release excess pressure from the valve on the lid. And, if the main valve were to be clogged the cooker will release pressure from the lid-lock or secondary valve. If that were to be blocked, the cooker will release pressure from the gasket.

The last safety system of for absent-minded cooks like me. Where at the last minute I realize, “Oh, I need to add some carrots” and try to open the pressure cooker during cooking.  Well, the lid locks automatically the minute pressure starts to build. It means that if there is any pressure still inside the cooker, you cannot open the lid.  It’s a mechanical system so even if there is no electricity you will still be prevented from opening the lid.

If old tales of exploding pots have kept you from jumping on the pressure cooker bandwagon, it’s time to reconsider. These days, the best pressure cookers are not only versatile and easy to use, but they’re brimming with safety features — and they’re capable of making great meals faster and easier than ever.

Perfect for busy families or feeding guests without having to spend the whole night in the kitchen, pressure cookers are great for whipping up stews, soups and tough meat cuts as well as whole chickens, rice, beans and more. To determine which popular and highly rated models are best, we put 15 electric and stovetop cookers to the test, using each to make a no-stir risotto, unsoaked beans and a simple beef stew. Here’s what we found.

The creamiest risotto in five minutes? Perfectly cooked beans and oh-so-tender stew meat? Precision cooking, hands-free steam release and a sleek, intuitive display make this pressure cooker worth the price.

With a unique one-handed lid design, durable base and easy-to-grip handles, this stovetop cooker is simple to use and delivers great cooking results for under $100.

It cooks rice — and slow cooks. It can make yogurt — and cook sous vide. With 10 preset functions and app control, the Instant Pot Pro Plus promises to be the holy grail of small kitchen appliances, and delivers on a lot of its promise. First and foremost, though, it’s a great electric pressure cooker, with a simple interface, solid build and useful pressure-release functions that let us easily get great results on all of our test recipes.

Even better, the Pro Plus made getting these results easy. Its touch control panel is so intuitive that we were up and running with just a glance at the user manual (and honestly would have been just fine without it). Unlike most other models tested, the digital panel features super-helpful status messages that ensure you always know what’s happening inside the pot: from preheating to cooking to keeping your food warm. You can select from 10 program modes (pressure cook, slow cook, rice, steamer, canning, yogurt, saute, sous vide, a self-stirring feature called NutriBoost and keep warm) or customize your own, with the option to choose from low, high or maximum pressure as well as preset low, high or custom temperatures. A dial allows you to adjust the time or temperature quickly and a delay start option lets you start cooking at a designated time and doubles as a kitchen timer. The touch screen also gets bonuses for being easier to clean than a button-heavy control panel.

Beyond the touch screen, the ability to control the Pro Plus with an app (which gives you access to more than 1,000 recipes) was genuinely useful. Not only does the Pro Plus give you stovetop-like control over pressure release, with quick, pulse or natural release options, but you can control the release from across the kitchen if you’re at all skittish about jets of hot steam.

The Pro Plus is built using three-ply stainless steel with silicone handles (making it easy to move the cooker to the stovetop or sink or to pour its contents into a bowl or container), and the 6-quart inner pot can be on the stovetop or in the oven for added convenience. An anti-spin feature keeps the pot from rattling around during the cooking process. It comes with a stainless steel steaming rack and extra sealing ring and the cooking pot, rack and lid are all dishwasher-safe. It’s also nice and compact at 13.2-inches long by 13-inches wide by 12.7-inches high and weighs about 20 pounds, so it doesn’t take up too much cabinet or counter space and isn’t a huge chore to lug around.

The Pro Plus only comes in 6-quart size, where some other Instant Pot models are also available in 3- and 8-quart options, which may be a detractor for those feeding large groups or households. It also is not compatible with the brand’s air fryer lids that some may find useful. The one-year limited warranty could be more generous and at $169.95, it’s certainly pricier than the already very capable Instant Pot Duo (see review below). But we think the Pro Plus’s app controls, simple interface, progress status bars and excellent cooking results give it the edge over the other Instant Pot models and make it the best choice overall among the electric pressure cookers we tested.

Instant Pot’s best-selling model comes with seven built-in functions (pressure cook, slow cook, rice cooker, yogurt maker, steamer, saute pan and food warmer), and also features 13 customizable programs. The digital and push-button display is large and easy to read and we appreciated that the lid can be detached for easier cleanup. The stainless steel inner pot can be tossed in the dishwasher and it’s simple to switch between low and high pressure, while a keep warm option and included steam rack offer added convenience.

During our recipe tests, we found the beans were cooked well overall, but did find some inconsistencies, with some softer than others. The risotto needed a bit more time at the end on the saute function to get it to the right creamy consistency and the stew veggies were a bit too tender, but still resulted in a tasty dish.

The Pro Plus upgrade performed better on all three recipes, and has the added benefit of a more streamlined interface, auto steam release and progress indicator. But if you’re just testing out the pressure cooker waters, this is a great option for wading in.

With  sleek design and solid performance typical of Breville’s products, we gave the brushed stainless steel Fast Slow Pro high marks for performance and features, which should satisfy advanced pressure cooker aficionados and hands-on cooks.  The Breville gives you finer control over pressure (you can adjust in tiny 0.5 psi increments) than the other models we tested. Dual sensors at both the top and bottom of the machine offer even more control when it comes to pressure and temperature, and an auto warm function kicks into gear when it’s done cooking.

And we loved how simple the cooker was to operate. The bright and easy-to-read LCD display and dials allow you to quickly choose from 11 pressure cook settings (vegetables, rice, risotto, soup, stock, beans, poultry, meat, bone-in meat, chili and stew and dessert), from low to high, and you can customize settings as well. We appreciated that the display changes colors denoting whether it’s in pressurize, cook or steam release mode. And the auto altitude adjuster is great for those cooking at higher elevations, since a longer cook time is needed as atmospheric pressure drops the higher you get above sea level.

If you intend to use your electric pressure cooker often, love having the ability to really fine-tune your pressure levels, appreciate the convenience of hands-free steam release and aren’t too worried about a hefty price tag, we think the Breville Fast Slow Pro is a kitchen tool you’ll look forward to putting to work again and again.

If you prefer a simple, straightforward stovetop pressure cooker, the Kuhn Rikon Duromatic looks lovely on the stovetop and does an impressive job cooking food. We tested the 8.5-quart option (Kuhn Rikon offers the Duromatic in a wide range of sizes) and found the two-handle design easy to grab, the pressure indicator simple to read and, while the company doesn’t recommend cleaning the heavy stainless steel pot in the dishwasher, it was no big deal to hand wash it (and we know folks who have tossed their own Kuhn Rikons in the dishwasher for years with no damage).

Using the Duromatic is a snap: Add your ingredients, lock the conical lid into place, heat the pot on high and watch the spring-loaded pressure gauge rise in the center of the lid. When you see one red line, it’s at low pressure; two red lines delineate high pressure, letting you know it’s time to turn the heat down for an evenly pressurized cook. Yes, you’ll need to keep an eye on it and adjust your burner heat accordingly, but if you get distracted, steam is automatically released to keep the pot from overpressurizing (we had to do minimal adjusting during our tests). When your cook time is done, depending on the recipe you can let the pressure come down naturally, or quick-release by moving the pot to the sink and running cool water over the rim of the lid, or press the gauge down to release pressure, with steam releasing evenly.

The T-fal Clipso is a breeze to use. In our tests, the Clipso pressurized very quickly. As with all stovetop models, you bring up the heat to your desired setting, and once steam begins to release through the valve, it’s time to reduce the heat and set your timer. We quickly found the sweet spot and noted that the pot held its pressure nicely throughout the cooking time, with little need for turning the heat up or down.

Like the electric pressure cookers, all the stovetop models performed well in our recipe tests, although some earned more points for better consistency, texture and faster cook time. So while the Kuhn Rikon beat out the T-fal when it came to making beans, risotto and stew, for about $155 less, the T-fal still did an admirable job.

The model comes with a steam basket and tripod and is dishwasher safe when you remove the gasket and pressure valve. It comes with a 10-year warranty against defects or premature deterioration and, for other parts, a one-year warranty is included. And we appreciate the side handles on the pot that allow for easy maneuvering. But what sets the T-fal apart from other models is its unique lid. Designed for one-hand use, the lid clamps down on the pot with jaws that lock into place with the press of a button. Once you’re done cooking and the pressure is released (you can release it by twisting the steam release valve from the cooking icon to the steam icon), the lid opens by pressing the top of a large knob. As a safety feature, the lid will not open until all pressure is released.

The Clipso is only offered in a 6.3-quart capacity, which offers plenty of room to cook for a family of four, and is still compact for storage. For convenience and price, we believe this is a great pressure cooker for beginners and veterans alike.

By trapping steam inside a tightly sealed pot, pressure cookers raise the pressure under which your food cooks (typically to around twice atmospheric pressure), thus raising the boiling point of water and significantly speeding up cooking times.

Simple stovetop cookers use the heat source of your stove and need a bit of attention as you’ll need to adjust your burner to maintain proper pressure, while newer electric versions do the job automatically (and often include functions ranging from air fryer to slow cooker to yogurt maker).

While folk wisdom holds that pressure cookers are dangerous, accidents are in reality rare (and many of those that have been documented have been the result of poor maintenance or misuse). All the pressure cookers we tested come with multiple safety features and lids that lock into place, and are designed so that all pressure must be released before the lid can be removed (with some release techniques, steam is released rather loudly and aggressively and definitely startled us a few times). Some models spit out a bit of moisture as steam condenses, but many of the electric versions include condensation collectors that catch any water before it drips onto your counter.

So, electric or stovetop? Both netted similar cooking results, so it really does come down to personal preference: Do you like your cooking to be hands-on or hands-off? If you want a lot of options (Slow cook! Air fry! Sous vide!) and want to simply add your ingredients and let the machine do the heavy lifting, an electric version is for you. They generally take up more counter space, but if you use your cooker several times a week, you won’t mind and may even save space if it allows you to get rid of your rice cooker, air fryer and crock pot.

We found the stovetop pressure cookers to be simple to use and discovered they come to pressure faster than their electric counterparts. Start on high heat until the desired pressure level is achieved, then simply lower the heat to keep the pressure constant for the duration of your cook time. Of course, you’ll need to keep an eye on your cooker most of the time to be sure the pressure is at the right level.

Our testing pool included 15 pressure cookers in all — nine electric and six stovetop — ranging in price from less than $50 to $330, and in 6- and 8-quart capacities. And while all the models performed well in our recipe tests, which included making unsoaked pinto beans, pea and mushroom risotto and a hearty beef stew, details including construction, interface, ease, cook time and versatility resulted in varied scores. All models were easy to clean, as most pots, inserts and parts are dishwasher safe, although many lids need to be hand-washed fairly rigorously to keep odors from hanging on. And while we didn’t record any particularly bad recipe results, some required more cooking time and some definitely netted better results.

Since many of the electric models are billed as multicookers, we did take versatility into account, noting how many settings, functions and features were available, but looked at these models as pressure cookers first and foremost. We did pay careful attention to ease of setup and use, noted what accessories were included and their usefulness in actual cooking, and looked at the overall quality of the user interface elements of each cooker. By and large, even the electric versions were relatively intuitive to use, but we made sure to note when we had to turn to the instruction manual (and when we needed technical translation!); for stovetop cookers we checked to make sure pressure settings were easy to read, steam valves simple to manipulate, and seals and other moving parts easy to manage.

Unsoaked pinto beans: We cooked the same amount of dry pinto beans either at high pressure with the same cook time or using the bean function if offered, noting texture, consistency, how well cooked they were and whether they needed more or less cook time than called for.

Mushroom and pea risotto: We used the same recipe, using high pressure and the same cook time or the risotto function if included, to make the no-stir dish, first sautéing onions in oil before adding arborio rice, chicken broth, wine and other ingredients, taking note of any sticking to the pan, fluffiness and how well the dish came out overall.

Beef stew:Using the same recipe and duration for each step, and cooking on high pressure, we recorded how well the stew cooked in each model, paying special note to the tenderness of the meat, potatoes, carrots and turnips, as well as the consistency of the broth.

In the course of our assessment, we paid careful attention to overall design and build quality, examining materials used, noting any unique features such as handle, inner pot and lid design, pressure release valves and gauges and safety enhancements. We checked to see how much storage and counter space the various models took up, and whether they were heavy or light and easy or difficult to handle. And while most of the inner pots and parts of the pressure cookers tested were deemed dishwasher-safe by the manufacturers, we noticed that lids were largely hand-wash only, so we checked to make sure how much elbow grease it took to remove food, and whether our efforts left behind any staining or remaining food odor.

If you love the Instant Pot Duo and also love using an air fryer, this may be just the electric pressure cooker option for you. We found it performed identically to the Duo when it came to pressure-cooking our three recipes, and the interface is also essentially the same as the Duo, though it has four more cooking functions than that model (all 11 include roast, slow cooker, pressure cooker, air fry, saute, sous vide, bake, broil, steam, warm and dehydrate).

However, it’s about twice as heavy as the Duo, and with the air fryer lid (it also comes with a regular lid), it requires a lot of vertical storage and counter space (though not as much as two separate appliances). Included are a broil/dehydrating tray, multi-level air fryer basket, air fryer basket base, protective pad, storage cover and rack. So, if you think an air fryer-pressure cooker combo would save room and you’d use it frequently, this model is certainly worth considering. Otherwise, the Duo will work just fine and the Pro Plus will perform even better.

There was a lot we liked about Cuisinart’s pressure cooker: It has a unique squarish shape, 12 pre-programmed settings, a large and easy-to-read LCD display, both dial and push-button controls and it comes with a handy trivet and stand. The nonstick cooking pot made cleaning a snap and we liked the way the lid locked into place with little effort by simply turning a knob. Cook times were a little longer than for the other machines we tested, but results were good so long as we compensated: we had to cook the beans five minutes longer than the recipe called for, but they turned out nicely with the added time. The risotto had a nice texture after we sauteed it for a few extra minutes to finish the rice and the stew was nice and tender. A big plus for this machine is the steam release button and preheat indicator that allow you to see your cooking progress. We didn’t like that the lid is attached at the back (most of its competitors are attached on the side or lift off completely), because it makes opening the machine a little scary, as any remaining steam is pointed right at your face. The controls were also a bit less intuitive than our winning models.

It takes practically no time to get the Farberware pressure cooker working once you take it from the box: Just a quick wash and a scan of the instruction manual and you’re off. It comes with nine presets (rice, meat, chicken, fish, vegetables, beans/lentils, browning/searing, soups/stews and slow cooking), a straightforward LED display, and includes a cooling stand and plastic measuring cup and spoon. User reviews give it high marks, but we found the risotto to be gummy, the beans to be inconsistent and the stew a bit overly cooked (the veggies were on the mushy side, for example). “I wouldn’t complain if I was served this at a school cafeteria, but would be mad if I got it at a restaurant,” one taster remarked. The machine is stainless steel, though it felt less sturdy than its competitors. We think it’s worth it to spend a little more money to get an Instant Pot Duo.

The Zavor LUX is a high-quality pressure cooker: It is simple to set up, with an intuitive digital LED display, including a super-handy preheating indicator, a lock icon, and screen that changes colors so you know when cooking has started; the LUX also has a custom setting that lets you program your favorite recipes. There are 10 cooking functions (pressure cook high and low, slow cook high and low, steam, saute, sous vide, simmer, yogurt, grains, eggs, dessert, keep warm and time delay) and it comes with a steamer basket and trivet. We liked that the pressure valve includes a clean option that pops the piece out for easy maintenance.

Unfortunately, the LUX didn’t perform as well as our winners. The risotto was a bit overcooked and the beans and stew both took extra time to finish. It also doesn’t include an automatic steam release feature and seemed to rattle more than others while in use. Steam released aggressively and the lid felt hotter than other models. It’s a solid machine, but the Instant Pot Pro Plus gave better results and can be found at a lower price.

With a whopping 14 programmable cooking functions (pressure cook, steam and crisp, steam and bake, air fry, broil, bake/roast, dehydrate, sear/saute, steam, sous vide, slow cook, yogurt, keep warm and proof), Ninja’s take on the pressure cooker offers a whole lot of versatility. It comes not only with an 8-quart ceramic-coated pot, but also a 5-quart cook and crisp basket for air frying, a reversible rack to double your cooking capacity and more. We thought the “SmartLid Slider” was clever and easy to use: just slide a toggle to Pressure Cooker, Steam Fryer or Air Fryer to unlock different cooking modes and functions on the large, intuitive digital display.

The Foodi performed well on our recipe tests, but not as well as our winners. And while we found it easy to clean, its size was our biggest concern, especially for a device that is meant to replace multiple appliances. The priciest pressure cooker we tested, it was also the biggest. At 15.4-inches long by 14.2-inches wide by 14.25-inches high, it was too big to fit in any of our kitchen cabinets or under our standard-height countertop cabinets for that matter. It’s also really heavy at 25 pounds, making it a pain to haul out of storage if there’s no room for it in your kitchen. For us, the size and price kept it from the winner’s circle, but if you really need all of the functions it offers and have a lot of space, it might be worth a look.

For those looking for a step up from the original Instant Pot Duo, the Pro offers a few more bells and whistles that allow for more precision cooking. Rather than seven functions, the Pro features 10 (pressure cook, slow cook, rice/grain, saute, steam, yogurt, warm, sous vide, sterilizer and canning). It adds twice as many one-touch programs, bringing the number to 28, and the pressure release valve on the lid has a plastic steam diffuser cap that really did result in a quieter release. It has a more advanced interface than the Duo, the display has a cooking progress status bar, and the inner pot has silicone inner pot handles; the steaming rack also has an extra sealing ring. The recipes all turned out well, although not quite as well as our winners. It’s a great pressure cooker, but we prefer the added convenience of the Pro Plus for about $20 more.

With a strong and sturdy stainless steel pot and a lid that easily locks into place, we were big fans of the Vitaquick. For one, its large blue pressure indicator is easy to see, with two white ring markings: one ring means it’s at low (or gentle) pressure, two means it’s at high pressure. Other great features: a removable handle that makes cleaning a snap (remove the gasket in the lid and it’s all dishwasher-safe), clear measuring markings on the inside of the pot that mean you don’t need to dirty extra dishes, and a handy helper handle to carry it without fear of dropping the thing. The materials are high quality and we appreciated the added safety feature of a lid with a button that turns green and clicks when it’s locked into place. We also really liked the steam release function in the handle that requires just the push of a button to begin rapid release, and that it comes with a lifetime warranty. So what kept it from winning? The Kuhn Rikon did just a bit better job on the risotto and costs a little less. But the Vitaquick was a very close runner-up.

Like the Vitaquick, the Fissler Vitavit is a wonderful stovetop pressure cooker. With a polished stainless steel finish and removable handle, it also includes a locking indicator that makes positioning the lid into place easier than other models we tested. But our favorite feature is the traffic light-like indicator that delineates between the three pressure indicators: yellow (building pressure), green (correct pressure) and red (too much pressure) so you can adjust your burner accordingly. There is also a no-pressure steam setting and the cooker has settings for gentle and fast cooking. As for the build, the long looped handle and helper handle make it comfy to grab and we appreciated the contrast in the inner pot’s measurement guide (most models are etched and hard to read). We also like that the steam release function can be used from the handle or directly from the control valve. The recipe results were similar to Kuhn Rikon and Vitaquick so, while we really liked this model, the lower price and solid build of the Kuhn Rikon tipped the scales in its favor.

If an entry-level stovetop pressure cooker is something you’re interested in trying out, the popular Presto is a nice place to start. It did an OK job compared to the higher end models, though the risotto was on the soupy side when time was up, the beans needed an extra 10 minutes and weren’t cooked as consistently as our winners, the stew veggies were a bit overly cooked and the broth needed to thicken up a tad more. Once we compensated for the longer required cooking times, we saw good results.

The pressure gauge can be difficult to read, and the pot rattled more than others and also required more babysitting to keep the temperature right. And the handle isn’t comfortable compared to the other models we tested (plus the Presto ships disassembled, so you’ll need to grab a screwdriver to attach the handle). But we appreciated that it’s made of stainless steel when other inexpensive pots are often aluminum—which is a must for those with an induction cooktop or who like to make tomato-based or other acidic dishes. Overall, it’s a pressure cooker that will get the job done. And it has a whopping 12-year limited warranty, where most other affordable models top out at one year. Still, for an additional $20, we preferred the T-fal Clipso.

The stainless steel stovetop version of the Zavor Duo comes to pressure in just a couple of minutes. It features a lid that’s easy to lock into place: align the lid and pot handles and switch the yellow lock tab down, and it will stay firmly sealed until all pressure is released. A pressure regulator knob allows you to choose low or high pressure, as well as steam release and clean. And the pressure indicator was easy enough to read at the top of the lid handle. It’s dishwasher safe and comes with a steamer basket and trivet, and we liked the addition of a helper handle plus its generous 10-year warranty. It did well on our recipe tests as well. The risotto, beans and stew all required longer cook times than other models, but reached their desired consistencies eventually. So, while we liked the Zavor Duo quite a bit, the T-fal Clipso performs similarly and costs $30 less, thus getting our budget nod. But if you prefer a longer handle on your stovetop pressure cooker, we think you’ll have great success with this model.

There is no international pressure cooker  organization that sets a global standard.  Pressure cooker UL Rating, which is an American Appliance Testing standard, only states that a domestic pressure cooker “operate at a nominal pressure of 15 psi (103 kPa) or less.” While in Europe the CE rating, the equivalent to the American certification, state that a “simple pressure vessel” can be above .5 bar (7.2 psi) and below 50 bar (720 PSI) . American manufactured pressure cookers adhere to a standard for pressure canners set by USDA in 1917 – 15 psi.

While some European pressure cookers are sold world-wide many of these manufacturers make a separate model specifically for the American market that reaches 15 psi.  Some European manufacturers are switching to a single model distributed world-wide that reaches 15 psi. At the writing of this article,  American pressure cooker manufacturers only sell their pressure cookers in the United States.

All recipes and cooking time charts on this website are written to accommodate both “standard” and “non-standard” pressure cookers.  When necessary,  times are written in a range – standard pressure cookers should use the shorter cooking time (13 minutes) and non-standard pressure cookers the longer (20 minutes).

This comes down to the difference in measuring systems between the United States (imperial) and the rest of the world (metric).  Pressure in the rest of the world is measured  inkilopascals (kPa) and bars while the U.S.it is measured with pounds per square inch (psi).

European manufactured pressure cookers are designed to cook at 1 bar or 100 kpa (metric pressure measurements) and that translates to 14.5 psi (this is rounded up to 15 psi) but American manufactured pressure cookers are designed to reach a full 15 psi (see below, for information on electric pressure cookers).

The rise in pressure inside the pressure cooker directly correlates to the rise in boiling point – the maximum cooking temperature that can be achieved at a given pressure.

The pressure cooker adds pressure above the current atmospheric pressure. Since there is a pressure difference in the atmosphere between one altitude and another, the pressure cooker’s pressure will vary accordingly.

Moving up in the atmosphere, or going to higher altitude, the atmospheric pressure decreases.  So in Denver Colorado (about 5,000 feet) the atmospheric pressure averages only 12.2 psi- add 15 psi of pressure generated by the cooker and there the food is cooking at just 27.2 psi of absolute pressure -almost 3 psi less pressure than pressure cooking at sea level!

The same 15 psi pressure cooker will cook 15 psi in San Francisco, California (sea level) but only 12.5 psi in Denver, Colorado (5,000 feet).  Now, “standard pressure cooker” has become “non-standard” in Denver.  This means that the recipes will need the same timing adjustments used  for non-standard pressure cookers (see pie chart, above).

Increase pressure cooking time by 5% for every 1000 ft above 2000 ft elevation (see table, below). Multiply the recommended cooking time by the number on the table. The result will likely be a decimal value just round that up to the next minute.above...increase by..or multiply by..

The transformation from a Renaissance “bone digester” invented by French scientist Denis Papin (in 1689) to pressure canners (1905)  and finally to the pressure cooker we know today began in 1926. The Home Exhibition in Paris introduced the first model for home use. The pressure cooker made it out of Europe and into the United States via the 1939 New York Fair where the National Pressure Cooker Company launched the first U.S. model.

Aluminum pressure cookers took off in the U.S. and many companies began producing them. Then, America’s involvement in WWII halted the production of pressure cookers and their factories were dedicated to producing munitions for the overseas war.

Once the war ended, European and American pressure cooker manufacturers began to develop and produce pressure cookers independently from each other. While in America unscrupulous factories made and sold sub-standard pressure cookers – that eventually went on to mar the cooker’s reputation and halt innovation- European manufactures continued to develop, perfect and innovate their designs adding multiple redundant safety mechanisms, selectable pressure levels and more features.

The 90’s started the trickle of European manufactured pressure cookers, and their features into America. It’s also when the patent for the first electric pressure cooker was filed by Chinese scientist, Mr. Yong Guang Wang.  The electric pressure cooker was developed independently from stovetop pressure cookers in that they were based on the ever-popular electric rice cookers (hence the resemblance) and are manufactured in a range of pressures – depending on the manufacturer or design team.

At the time of the writing of this article, most electric pressure cookers reach 15 psi but they do not cook at 15 psi.  As illustrated by the graphic below – electric pressure cookers reach 15 psi briefly during the warming process.

Electric pressure cookers build pressure up to 15 psi but then maintain a lower pressure during the cooking.  In the  graph below the “operating pressure” is 11.6 even though the cooker reaches 15 psi while it’s building pressure. “Operating Pressure” is the true pressure at which an electric pressure cooker cooks.

Valve Release Pressure – the pressure at which the main regulating valve releases pressure (2 to 4 psi more than the operating pressure depending on the manufacturer).

Electric pressure cookers will have the “valve release pressure” written in very small text on the underside of the pressure release valve either on the plastic housing, or the metal part of the valve.

The inside nut (valve cover / end) on the Butterfly brand pressure cooker pictured above (made in India, and brought with the family to the United States when they moved here from India) tested positive for 120,500 ppm Lead when tested with a high-precision XRF instrument. That is more than 12% Lead — on a food-surface component of a cookware item used daily to make rice to feed children!

This particular pressure cooker was identified as the likely source of poisoning of a young boy who had a chronic / persistent low-level Lead exposure — correlated to a BLL hovering around 4.0 micrograms per deciliter for an extended period of time. The source of his exposure had remained a mystery for more than a year — until an exhaustive re-examination of every aspect of his environment revealed the (previously overlooked, mundane and seemingly-innocuous) detail that all of his daily meals included rice prepared in this pressure cooker — and led to the thorough testing of it with a precision XRF instrument].

While the rice is being cooked in this pressure cooker (any pressure cooker), water condenses up on the interior surface of the lid [in this case – where the heavily-Leaded valve nut is located], and then drips back down onto the rice. This perpetual cycle happens for the entire time the rice is cooking (roughly an hour).

Since first encountering this issue, I have tested many pressure cookers from various countries of origin — Italy, Germany, Switzerland, and others — and consistently found examples of this problematic construction across the board, with very few exceptions. The interior valves on many pressure cookers are often made of Leaded brass, Lead-contaminated aluminum, or other Lead-containing metal alloys – or are sometimes painted with a Leaded enamel.

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For the home cook who wants to get dinner on the table fast, an electric pressure cooker will quickly become your trusted kitchen sidekick. This all-in-one cooking appliance allows for a hands-off approach to cooking, so you spend less time in front of the stove.

Today"s electric pressure cookers can more accurately be called multi-cookers, with the ability to slow cook, steam, sauté, and much more. The Instant Pot (R), an electric pressure cooker with somewhat of a cult following, has led the charge in modern-day pressure cooking. But with all the new models being released by different brands every day, does it still stand up to the competition?

We called on Test Kitchen product tester Melissa Gray to put the top-rated electric pressure cookers through some rigorous testing. She considered their variety, safety features, functionality, and overall value.

We asked Test Kitchen Product Tester Melissa Gray to take the top-rated electric pressure cookers through a series of rigorous testing. The team rounded up top-rated food scales from popular brands such as Instant Pot, KitchenAid, Cuisinart, Breville, Ninja, Crock-Pot and more. In order to test the plethora of features on each electric pressure cooker, Melissa completed the following tests:

Read on for our picks of the best electric pressure cookers for home cooks. If any catch your eye, simply click the link below each image to purchase.

Pressure cooking has been around for a long time, with the first known pressure cooker being invented in 1679. It uses a sealed pot with a lot of steam inside to build up high pressure. This simulates the effects of long braising or simmering, but in much less time.

Traditional pressure cookers are stovetop appliances, unlike electric pressure cookers which use electricity to produce high or low pressure within the cooker. Stovetop pressure cookers use heat to boil water, and then traps the steam inside to increase pressure. Stovetop pressure cookers are cheaper, but they also require more attention and aren"t as customizable. The large appeal of the electric pressure cooker is that it gives you the ability to program your desired pressure and cooking time, no monitoring required.

According to Instant Pot: "Electric pressure cookers consist of a pressure cooking container (inner pot), temperature & pressure sensors, and an electric heating element. Heating is controlled by a built-in microprocessor based on the readings of the pressure and temperature sensors."

In other words, an electric pressure allows you to put the ingredients in the inner pot, set the pressure cooking duration, and voilà! The electric pressure cooker does the rest.

While you don"t need a pressure cooker (all of its functions can be achieved through traditional cooking methods), it will certainly make life easier. Electric pressure cookers allow you to significantly cut down on cooking times, taking chili from dry beans to bubbling, warm chili in under an hour.

Additionally, today"s electric pressure cookers offer more than just pressure cooking. Some of the features of popular models today include slow cooking, rice cooking, air frying, sauéting, steaming, and searing. Some even make bread or yogurt.

Bottom line: If you"re looking to reduce your time spent in the kitchen making laborious dishes like stews, soups, and more, we think you"ll enjoy owning an electric pressure cooker. To determine the best ones on the market, here are the factors we considered:

We love this Instant Pot (R) for its overall value, reliability, and versatility, and the Test Kitchen agrees. Melissa says, "This is the original Instant Pot (R) we know and love but with safety upgrades and feature additions that made this my overall pick."

The Instant Pot (R) Duo Evo Plus includes a steam valve cup that distributes steam more evenly than the original model and a stainless-steel inner cooking pot that locks in place for safer stirring. You can also remove the inner pot and use it on the stovetop, thanks to its handles which make it easy to lift and remove. The base of the inner pot has been redesigned to improve your food"s contact with the cooking surface, making it easier to sear, brown, and sauté.

The display is the largest yet from Instant Pot (R), making it easy to read and use. It"s loaded with 48 presets, including multiple grain types for the rice program, seven slow cooker presets, and 14 pressure cooker presets. The presets cook foods quickly and evenly, making it great for those who want an easy, fuss-free dinner. Melissa says, "This is a great model for beginners or any cooks who really want to get the most out of their purchase, and at $120 this is a great buy!"

For less than half the price of the Instant Pot, this Farberware model offers nine pre-set buttons and a large LED display for customizable cooking. All of the presets have adjustable times, and many have adjustable temperatures as well.

Melissa says, "This isn"t the most tech savvy of the models that I tested but it is definitely a great starter model – especially if you aren"t 100 percent sure if you"d like a multi-cooker."

While this highly rated model from Breville has a hefty price tag, it scored high marks on each and every one of Melissa"s tests. The hands free steam release allows users" ability to truly walk away and come back when you"re meal is ready. It has 11 presets for pressure cooking and 8 for slow cooking, and in addition to custom settings for both. This electric pressure cooker also boasts a progress bar, so you know just how much longer you have to wait on your meal.

For the electric pressure cooker novice, this model might be intimidating as the temperature and cooking time is adjusted by units of pressure. Melissa says, "If you"ve had a pressure cooker before or want to really delve into the world of multi-cookers then this is the pick for you!"

Instant Pot makes the list again, this time with an electric-multi cooker that truly has all the bells and whistles imaginable. Melissa says, "When it comes to a multicooker this takes the cake (it can make it too!). This is a pressure cooker, slow cooker, dehydrator, broiler, air fryer, sous vide and more."

The Instant Pot Duo Crisp + Air Fryer allows you to swap out the pressure cooker lid for an air fryer lid with an easy to clean nonstick surface. The results? "The chicken wings we did in the air fryer were so crispy, I"m still thinking about them," says Melissa. You"ll save yourself a lot of counter space with this all-in-one appliance.

While these electric pressure cookers didn"t make the final cut, we think it"s still worth mentioning the pros and cons of each. If you"re curious about the competition, keep reading to see what Melissa thought about the other top-rated electric pressure cookers.

This pressure cooker did a nice job searing meats, and cooking nice, tender veggies. However Melissa was underwhelmed by the air frying capabilities on this cooker. That combined with the sputtering steam from the steam valve put this one towards the bottom.

Melissa found the control panel on this multi-cooker to be user-friendly and super customizable. However the meat wasn"t as tender as some of the competitor brands, and the steam release was fairly messy. This one was just edged out by the competition.

This pressure cooker from Ninja has a lot to offer. It created an incredible brown sear on meats and veggies. Unfortunately, that still doesn"t justify the price. The Foodi didn"t live up to the competition since it has no rice preset, a dangerous quick release, and its bulky build makes for difficult storage and cleanup.