living well pressure cooker safety valve free sample

Following this advice is a problem because the steam release vent is one of the pressure cooker’s main safety systems and any obstruction could cause this system to fail, or to trigger one of the other last-resort safety systems (which are generally pretty messy and could permanently damage electric pressure cookers).

In fact, most pressure cooker instruction manuals instruct the cook not to cover  the lid or obstruct the vent or steam release valves of their pressure cooker.

When cooking in a small space, the large release of steam after pressure cooking can certainly be inconvenient. Here are three ways to reduce the impact of steam in your kitchen:

Open the pressure cooker using Natural Release, instead. This releases just a little wisp of steam during a 20-30 minute period as the cooker cools itself down.

Place the cooker under the range hood, using a cutting board to stabilize, and operate and release pressure there. Before it’s time to release pressure, simply turn the exhaust fan in the range hood to maximum power. Remember to remove this set-up away from the range when the oven or other burners are in operation.

If the range hood is not accessible, operate or carefully move the pressure cooker next to an open window or ventilated area before releasing pressure. If moving the pressure cooker, ensure the pressure valve is pointing away from you and that the floor is free of trip hazards (children, pets, rugs). If the pressure cooker is electric, disconnect or hold the power cord so you don’t trip over it.If your cooker’s instruction manual advises you not to move the cooker while it has contents under pressure, don’t do it.

foamy food with wrong pressure release – Foods that are known to foam and bubble, such as beans, rice, most grains and fruits should only have the pressure cooker opened using Natural Pressure Release.  This keeps the foam from bubbling up and shooting out through the pressure valve.

pressure cooker too full– Cooks unfamiliar with pressure cooking may fill a pressure cooker all the way up to the top.  The “max” line in the liner of  electric multi-cookers is actually to be used for slow cooker and other non-pressure programs.  The rules are different when cooking food under pressure. The cooker should never be filled more than half-way for foamy foods (rice, grains and beans), nor more than two-thirds for everything else.

If you must get the cooker open right away, and there is stuff spraying out of the valve, open the pressure valve in small bursts 5 to 10 seconds apart – this will give the foam time to subside between bursts.  Then, clean the pressure cooker lid,  gasket, and every part of valve very well so there is no food residue interfering with the valve at the next use.

Amazon.com has several vendors selling a Replacement Floater and Sealer for Asian Style Electric Pressure Cooker BT900XL5, BT-80XL, and BT-50 and another has the same thing listed under ASIN B01AZLX6CC.

Pressure cookers are designed to make life easier and deliver hot meals quickly. However, they do require proper operation and some simple maintenance to remain a safe and productive member of your kitchen.

The first thing in pressure cooker safety is the addition of an appropriate amount of water to aid in the cooking process, create the steam that cooks your meal, and result in the pressure that gives the machine its name.

Several things can happen when apressure cookeris allowed to run out of water. The range of results varies from automatically shutting down to a volcanic eruption of hot food and flying projectiles in your kitchen. The latter is the worst-case scenario. And while it is not the norm, it does happen frequently enough and can result in some pretty serious injuries.

It is important to never run a pressure cooker without water. It cannot cook your food properly without water, and the pressure will build to such an extent that the lid, pressure valve, plugs, and hot food could be thrown all over the kitchen. This can seriously harm you, your kids, and your pets, not to mention property damage that comes from flying projectiles.

Mom’s old pressure cooker hissed and rattled enough to start its own band. The newer models have computer chips and features that regulate pressure to eliminate the unnerving sounds that old pressure cookers made.

A small amount of hissing is a normal sound that some models of modern pressure cookers can make from time to time. Electric cookers make very little noise and can hiss a bit in the process of releasing pressure to keep the cooking process safe.

If the hissing is more pronounced, you may have an improper seal or a gasket that is bad. Turn down the heat to safely reduce the pressure, and discontinue using the pot until you determine where the problem lies.

While it is relatively infrequent, pressure cooker explosions have happened often enough to make people wary of them. This was a more typical occurrence with older, stovetop models that your mother or grandmother may have used. Today’s pressure cookers come with numerous safety features, but that doesn’t mean they can always be trusted.

Running out of water in the pressure cooker can result in a number of things happening. If the cooker has a safety mechanism that is in proper working order, it may simply turn itself off. You may get a burn message on the display screen, or you might just wind up with a big batch of burnt beans.

Newer electric models with safety features are designed specifically to prevent kitchen catastrophes and injuries, however, defects in the design or manufacturing process can create dangerous consequences that result in a trip to the hospital.

To avoid this scenario, it’s important to follow the manufacturer instructions, never leave the pot unattended, and keep enough water in the unit to minimizepressure cooker accidents.

The simple answer is yes. Pressure cookers can explode. When too much pressure is built up or isn’t releasing at a safe rate, the lid can blow off. It isn’t an explosion in the scientific sense, but it certainly sounds and looks like one. When this amount of pressure and steam escape a confined space all at once, the consequences can be serious.

When used properly, pressure cookers can save you time and money while creating delicious, hot meals for your family. Here are some safety tips and tricks for cooking meals safely with your pressure cooker:Check the equipment– The rubber gasket is critical. Make sure it is intact, free from rips and tears, and isn’t crusted with food. The proper sealing of the pressure cooker depends on a good gasket.

Fill only part way– Food like beans and rice tend to expand during cooking, and can clog the pressure release mechanisms or create too much pressure because there isn’t enough room for the steam. Don’t overload the cooker with too much food or water.

Keep children and critters away– Pets and kids should be banned from the area when using a pressure cooker. Teach kids never to touch the cooker, and let them know it is extremely hot even after it is done cooking. Though accidents are rare, they do happen. It’s best to protect kids and pets from harm by keeping them at a distance from your cooker.

Don’t open the pot before pressure is released– Lifting the lid before the pressure has been released can cause serious burns. It’s tempting to speed the process along on a busy evening, but don’t risk it. It’s not worth a visit to the hospital.

Don’t buy used or bargain cookers–Pressure cookers are recalledfor manufacturing problems regularly and you may be buying someone else’s problem. Used pressure cookers may also be damaged or worn out which creates hazards. Don’t risk your safety to save a few dollars. Buy new.

If you have experienced injuries from a pressure cooker explosion or a defective pressure cooker, it’s important for you to know that you may have a right to pursue compensation for your injuries.

Pressure cooker recalls and defects do happen. If you need advice about pursuing a product liability case for your injuries and property damage,contact Zanes Lawtoday for a free case evaluation. We can help you understand your legal options with no cost to you.

Pressure cookers are amazing devices that make home cooking incredibly easy and efficient. However, they can be exceptionally hazardous if you don’t know how to properly maintain and use one. One of the most dangerous mistakes you can make when using a pressure cooker is opening it too soon.

Opening a pressure cooker too soon can be disastrous and has the potential to injure anyone nearby. This is due to pressure that has built up inside the appliance and hasn’t had time to be released. When you open a pressure cooker too soon, unreleased pressure can cause the appliance to explode, causing severe burns and other serious injuries.

The team at Zanes Law has a few recommendations for safe pressure cooker use, as well as advice for individuals injured by defective pressure cooker explosions.

When it comes to opening a pressure cooker, it’s important to know how soon is too soon? To play it safe, we recommend waiting for15 minutesafter you’ve turned your cooker off to open it. This will allow enough time for its internal temperature and pressure to drop to safe levels. It’s important to note that if the lid seems slightly stuck at first, you’ll need to wait a bit longer.

While this is the safest method to open your pressure cooker, not everyone has 15 minutes to spare. If that’s the case, consider using one of the following tips to help you open your pressure cooker safely:Dowse in cold water. Run cold water over your pressure cooker until the pressure valve releases. It should take about 20 seconds. Once the valve releases, it will be safe to open your pressure cooker as soon as you’d like.This method is only recommended for stovetop pressure cookers and should never be used for electric appliances. To make sure it’s safe for your cooker, read the manufacturer’s instructions to see if they advise against it.

Manually open pressure valve. Open the pressure valve and let the steam and pressure evacuate your cooker. Be careful, as you could potentially be burned by the sudden expulsion of steam. We recommend wearing an oven mitt to stay safe.

Knowing how to keep your pressure cooker in good condition will make operating it much more safe. If your pressure cooker came with maintenance instructions, you’ll want to follow them. If it didn’t include instructions, you might want to look the up online

Following these three simple steps will help you maintain your cooker and stay safe when you use it to cook delicious meals. Once you know how to safely open your pressure cooker and how to keep it in good working order, you can expect a hazard-free cooking experience, unless it has a defect.

If your pressure cooker is defective, opening it too soon could be much more disastrous. In fact, even operating it at all could result in a dangerous and messy explosion. If you sustain injury from a defective pressure cooker explosion, you may be entitled to financial compensation.

An attorney can file aproduct liability claimagainst the appliance’s manufacturer if it’s found that your cooker has one or more of the following defects:Faulty gaskets

If one of thesepressure cooker defectscauses an explosion that harms you or someone you know, an experienced attorney can help you get the compensation you need to pay for your medical bills and other expenses.

Knowing what happens if you open a pressure cooker too soon should be the least of your worries if your appliance is defective. Defective pressure cookers can explode and cause injuries that are considerably expensive to treat.

If you’ve been injured by a defective pressure cooker, you have two different legal options. You could file an individualpressure cooker explosion lawsuitor you could join aclass-actionlawsuit. A class-action lawsuit groups a number of similar cases together into one trial.

Knowing when to open a pressure cooker can only do so much good when you’re working with a defective product. If you’ve been injured in a pressure cooker explosion, the team at Zanes Law Injury Lawyers can help you file a claim and demand compensation from the product’s manufacturer. If they don’t offer a settlement, your lawyer will take them to court.

Contact usto get in touch with a pressure cooker explosion lawyer from our firm. They’ll ask you questions about your injuries and have your appliance evaluated by an engineering expert who will be able to determine if your pressure cooker exploded because of a manufacturing defect.

That windowless room is also a place of remarkable pressure. Rarely does it feel like we can just stretch out on a beach chair and sun ourselves. Every so often it can feel that way: maybe when we’re holding a smiling baby, maybe when, for a moment, we surrender to the facts of existence and sigh, maybe when, on vacation, we are actually at the beach, sitting in a beach chair, with a cold drink in our hand. But those are the rare moments of mental relaxation. Most of the rest of the time what we experience in that room that is our mind is pressure, a pressure that makes us race even though we don’t want to, that makes us distract ourselves even though we know better, and that can cause us to harm ourselves and others.

We’ve created all sorts of names for that experience of pressure and none of them really captures our felt experience or paints a clear enough or true enough picture of what’s going on. Take the following example. Say that you’re married, off on a business trip, and attracted to someone in the hotel bar. We have words for that like “attraction” and “lust” and “sexual energy” and “instinct” but those words don’t capture the pressure put on us as our mind begins to do something that, without that pressure, it might well not want to do, namely prepare to betray our mate.

Take another example. You’re a teenager, you’ve had lots of unsettling and unpleasant experiences, and high school is something like hell. Your mind is a very dark and tumultuous place and, without really being able to explain to yourself why, you find that only cutting yourself with a razor blade helps you release that pressure. Probably you don’t exactly call it “pressure”—but if you did, and if you had a way to release that mind pressure in some way other than cutting yourself, can you see that you might gain the same relief in a better way? Cutting yourself is a too-literal safety valve: wouldn’t a figurative safety valve serve you better?

Take a third example. You’ve always had problems with keeping meaning afloat and recently life hasn’t been feeling very meaningful to you. Suddenly, out of nowhere, all the meaning drains out of your life. This is a horrible experience; and to deal with that terrible existential pressure you start on a pressurized ill-advised adventure—and become “manic.” Wouldn’t it be lovely to deal with that pressure in some other way and not have to rush off manically on a wild goose chase?

Forget for a moment about the exact content of our thoughts in those three situations—thoughts like, perhaps, “Wow, she is so sexy!”, “I hate my life so much!” or “I think I’ll build a boat by hand and sail around the world!” A cognitive therapist might want to focus on those words; but who will help you focus on the pressure you’re feeling? That must be you. Just as you must install windows in your mind and open them regularly, it is your job to install a safety valve that you know how to operate and that actually releases what for many of us is relentless and often intolerable pressure.

Your mind is a pressure cooker. Therefore you must create a release valve. That release valve might be as simple as creating and using a mantra like “releasing pressure now,” creating and using a more complicated ceremonial safety valve that involves letting the pressure out through your mouth with a “whoosh!”, or creating and using some unique and idiosyncratic strategy that you dream up. If you don’t create this release valve and if you don’t use it regularly, you will live under that pressure and do things to relieve that pressure that you don’t really want do, like betraying your loved ones, cutting yourself, or racing around in existential despair.

I hope that you see clearly what your second task is. Last week I advised you to add windows to your mind and regularly open them. That is your first task. Now I would like you to create a safety valve that allows you to release all that relentless, recurring mind pressure in smart, safe ways. When you can do that releasing you will likely cure your mania, your obsessive-compulsive disorder, your addictive behaviors, and all the other consequences that result from not releasing mind pressure soon enough or well enough. When you begin to do this, you will have taken another step on the path to self-mastery.

We tested four top-rated electric pressure cookers, one of the hottest kitchen appliances on the market. After 30 hours of cooking 50 pounds of meat, vegetables, beans and grains, we chose the Instant Pot – DUO60 as the best electric pressure cooker for its user-friendly interface, plus both high- and low-pressure settings. Also, for a stovetop option, the heavy-duty T-fal – P25107 delivers excellent heat conduction.

It became clear during our testing that the Instant Pot – DUO60 was the one to beat. It’s the only pressure cooker we tested that gave us exceptionally luscious meats and perfectly cooked rice, beans and eggs with almost no learning curve. All of the other pressure cookers had either too many or too few buttons, and even though we followed their instruction manuals precisely, food was often over-cooked or, more problematically, under-cooked.

The Instant Pot does exactly as advertised: an entire meal can be prepared in one pot. The saute function sears at three heat levels (221 ℉, 320 ℉ and 338 ℉) for light to dark browning, the meat/chili function pressure cooks and tenderizes the toughest cuts of meat, and the automatic “keep warm” function kicks in when the programmed cooking cycle completes.

We used the meat/stew, bean/chili, poultry, rice and saute functions for our tests. Each pre-programmed setting can be adjusted to add more time or pressure, but we found that generally, the settings were spot-on accurate. The chicken was very juicy, flavorful and tender in 20 minutes; after an hour the pot roast sliced easily and held together and unsoaked beans were perfectly cooked in 50 minutes.

Instant Pot’s claim that it replaces a number of kitchen appliances, like a rice cooker, has merit. Instant Pot’s rice function produced excellent rice, each grain individual and only slightly sticky. Every other pressure cooker gave us rice that was soft and very sticky, similar to Chinese take-out rice.

Food expert and chef Alton Brown recently wrote about the science behind easy-to-peel hard-boiled eggs from a pressure cooker. It’s somewhat tricky to get them just right in a stovetop pressure cooker since you need to continually monitor the pressure and timing.

A feature that we like is how easily the Instant Pot seals. Once you’ve inserted the sturdy stainless steel inner pot, you lock the lid in place, by clicking it clockwise. The Instant Pot emits musical tones to let you know you’ve sealed it securely. For the other pressure cookers, we needed to carefully align arrows on the lid and casing, which was less foolproof.

The other pressure cookers we tested hissed and spat a little steam during cooking. The Instant Pot, however, was completely silent, a testament to the efficacy of its sealing.

The Instant Pot’s inventor, Robert Wang, took years to experiment with and test his invention, and his research and development are evident in the Instant Pot’s user-friendly functionality and thoughtful design. The other electric pressure cookers we tested were either the same price or a little cheaper than the Instant Pot, but none of them proved to be as reliable or easy to use. We recommend spending a few dollars more for this superior kitchen appliance.

Dual pressure settings allow you to select high pressure for tenderizing and cooking tough cuts of meat or low pressure for delicate foods and vegetables.

The Cuisinart – CPC-600 doesn’t have Instant Pot’s “bells and whistles,” but its much simpler functions still gave us great results. The Cuisinart has only three buttons: Menu, Time and Start/Cancel. The Menu button allows you to select high or low pressure, browning, saute, simmer and keep warm.

We found Cuisinart’s instruction and recipe booklets to be the best of all the pressure cookers we tested. The instruction booklet is written clearly with easy-to-follow step-by-step instructions. The flip side of the booklet is a collection of recipes and cook times for meats and vegetables. The recipes are not only interesting (for example, “Veal Shoulder Roast Stuffed with Sage Mushrooms” and “Not The Same Old Three-Bean Salad”) but very detailed as well.

The pressure value needs to be installed, and admittedly, we had trouble with the Cuisinart coming to pressure at the first try. We reinstalled the pressure value and discovered that it was quite sensitive and occasionally needed to be nudged to retain pressure. Other than this minor issue we had no problems operating the Cuisinart.

With a simple interface with essential functions for pressure control, browning, sautéing and simmering, the Cuisinart - CPC-600 is a great pressure cooker for first-time users. Its browning function might be even better than our top pick Instant Pot"s.See Price at Amazon.com

The recipe book calls for pressure-cooking pot roast for a substantial 99 minutes (the longest time that the Cuisinart can be programmed). As instructed, we allowed a natural release, but the beef was somewhat under-cooked. We set the roast for an additional 15 minutes, and this time, it came out fork-tender.

The Cuisinart has an excellent browning function. It’s hotter than the saute function, and it gave the beef and chicken a rich golden-brown color that we didn’t get with the other pressure cookers, including the Instant Pot.

The Cuisinart isn’t as expensive as Instant Pot, and if you don’t think you’ll need all the extra functions and just want a reliable pressure cooker, then the Cuisinart is an excellent choice.

Cuisinart’s instruction and recipe booklets are the best of all pressure cookers we tested. Instructions and recipes are clearly written with detailed easy-to-follow step-by-step instructions.

The T-fal – P25107 stovetop pressure cooker is constructed of heavy-gauge stainless steel, which proved very efficient in rapid pressurizing and evenly distributing heat. Despite its terrible user’s guide, the T-fal stovetop is a viable option if you prefer a more hands-on method for pressure cooking or don’t want to incur the expense of an electric pressure cooker.

The T-fal is outfitted with an accurate operating valve that controls pressure. It’s labeled 1 (low pressure) for delicate foods and vegetables, 2 (high pressure) for meat and frozen food, and it has a steam symbol for slow release. As with other stovetop pressure cookers, running a stream of cold water over the pressure cooker causes a rapid release.

The T-fal is heavy-duty and well-made, delivering both excellent heat conduction and pressure control. For a lower-cost stovetop model, you get a lot of bang for your buck.See Price at Amazon.com

Our first test was cooking rice. During the build-up of pressure, condensation appeared around the handle joints and dripped onto the cooktop. The user’s guide recommends 5 minutes for rice, and although we were initially uncertain that it had come to full pressure, we got the hang of waiting for the bobbin to hiss and pop up before beginning timing.

The T-fal – P25107 is well-priced for such a quality product. If you’re looking to buy a traditional stovetop pressure cooker, we recommend you consider purchasing this one.

The Power Pressure Cooker XL is manufactured by Tristar Products, a company better known for exercise and beauty products “as seen on TV.” Despite the substantial number of complaints posted on Amazon, there is a higher proportion of excellent-to-good ratings for this pressure cooker. Generally, we found it performed well, but there are several negatives about the Power Pressure Cooker that don’t justify its high price.

From the outside, it physically resembles Instant Pot. But that’s where the comparison stops. The Power Pressure’s stainless steel inner pot has a non-stick coating, which comes in contact with food. Undoubtedly this will wear down from repeated high-heat use, and when chipped, it’s hazardous.

Before first use, the manual instructs running the cooker through the canning cycle. (We weren’t ever sure why, as no other pressure cooker manual advises doing this.) To do so, the manual instructs filling the inner pot two-thirds full of water; the pot, however, is marked in fifths. Right from the start, it’s a matter of guessing, a pattern that continues with the recipes.

The manual’s recipe for chicken was unnecessarily confusing. According to instructions, the chicken should be browned using the chicken/meat button, then covered and programmed for 30 minutes with the soup/stew function. The cooker’s timer immediately counted down with no indication that pressure was building, and in fact, after 30 minutes, there was no pressure to release. We were unsure whether the chicken had been pressure cooked or stewed instead.

The chicken/meat function browned both the chicken and beef well, but although the chicken turned out tender and juicy, the pot roast was dry, stringy and inedible.

Unlike the Instant Pot, the Power Pressure has a special canning feature and separate instruction manual. We experimented with the canning function and found that it works as advertised. However, this additional feature doesn’t justify the Power Pressure’s price, which, depending on where you purchase, is the same as (or even higher than) the Instant Pot.

The Power Pressure Cooker simply isn’t as well designed as the Instant Pot and could easily discourage a first-time user from cooking with it on a regular basis.

The T-fal – CY505E is loaded with features and functions that none of the other electric pressure cookers have. These include oatmeal (identical to the Instant Pot porridge function), baby food, bake, reheat and DIY Chef, a function that supposedly allows you to program time, temperature and pressure.

We decided to program the pressure cook function for 30 minutes. It took over 15 minutes to come to pressure. Once the program completed, we unlocked the release valve for a quick release. However no steam was emitted, and the lid still wouldn’t budge until 25 minutes later.

The Presto is easy to seal by simply pushing down on the lid until air is forced out and clamping it shut. The Presto came to pressure quickly, between 4 and 8 minutes, but it was necessary to continually regulate the heat to sustain pressure. As food cooks, steam is released through a pressure regulator, which bobs on top of a valve and indicates high or low pressure. It takes some practice to figure out whether heat needs to be lowered or raised.

As we did with all the pressure cookers, we followed the cooking time recommended in Presto’s instruction and recipe booklet. Unfortunately, the recipes aren’t as accurate as the operating instructions. Rice was soft but gummy. The beans were only half-cooked at the recommended time, so we brought them back to pressure and cooked them an additional 3 minutes.

The recipe instructed cooking a 3-pound chicken for 16 minutes, which proved insufficient time, as both the inner chicken breast and thigh were raw. For the pot roast, the manual recommends 45 minutes and a natural pressure release (which added 10 minutes to cooking time). The beef shredded too easily and was dry and stringy.

There’s only a few dollars’ difference between the Presto and the T-fal stovetop pressure cooker. The T-fal, however, is a better product that gave more consistent results.

We began our research by reading many websites and blogs devoted entirely to electric pressure cookers and viewing YouTube videos that demonstrated their functions and recipes. The reasons that most consumers cited for purchasing an electric pressure cooker are:Fast cooking time

Since 2015, Instant Pot has emerged as the dominant electric pressure cooker brand. Introduced in 2010, Instant Pot now has well over 25,000 reviews on Amazon and nearly 1 million followers on Facebook, Instagram and Pinterest.

There are now many different electric pressure cookers to choose from, each claiming to have new features and improved functionality over the Instant Pot. We avoided testing those that had a high proportion of low ratings and repeated customer complaints.

Generally, pressure cookers have a 6- or 8-quart capacity. We read comments that people chose to buy a 6-quart model that could cook smaller portions but also have the capacity to accommodate a whole chicken. People who bought an 8-quart model wanted to cook larger portions for freezing and canning.

We decided to test a range of food — from eggs to pot roast — in portion sizes that a family of two or four might actually cook. So, we only tested cookers with a six-quart capacity.

Our criteria for selecting stove top pressure cookers was different. Stovetop models are made of aluminum, stainless steel or a bi-metal composite. Aluminum tends to easily dent and ding, so we opted for the heftier and more durable stainless steel. We also decided to test the pressure cookers that could be used on gas, electric and induction cooktops.

Except for the eggs, each product was minimally seasoned with salt and pepper and cooked in the recommended liquid (usually one cup) for the time instructed in each user manual. Because many people are new to using a pressure cooker, we followed each recipe in the manuals precisely to determine how accurate they were the first time we tried them.

We took a different approach with the eggs by cooking them at 3 minutes (soft), 5 minutes (cooked with jammy yolks) and 6 minutes (firm yolks). However, the shortest cooking time that both the Power Pressure Cooker XLand T-fal – CY505E could be manually programmed was 5 minutes, so we couldn’t test them for the 3- and 6-minute eggs.

Safety:We examined the cooker’s lid, silicone gasket, lid-locking capability and pressure-escape valve to ensure safety when the cooker was turned on. For the stovetop pressure cookers, we experimented several times with securing the lid to ensure that it was properly and tightly sealed.

Performance:We recorded how long it took for each pressure cooker to come to pressure. Once the cooking time completed, we checked how well the food was cooked, its consistency and taste.

Convenience:Manufacturers claim that you could replace your slow cooker and rice cooker with their multi-function electric pressure cooker. We determined whether their claims were viable. (In almost all cases, we would not recommend throwing your rice cooker in the trash.)

The pressure cooker was invented in the mid-17th century. Since then, chefs and home cooks worldwide have used pressure cookers to transform tough cuts of meat into tender, juicy morsels in half the time. Beef stew, for example, which in an oven or stovetop takes three hours to be edible, takes less than an hour in a pressure cooker.

There are several reasons why you might want to purchase a pressure cooker:Pressure cookers cut cooking time for everything by about two-thirds. So you could easily come home from work, toss a chicken into the pressure cooker, and have dinner ready 30 minutes later.

Nobody wants to cook roasts in summer. A pressure cooker doesn’t heat up the kitchen, and if you use an electric pressure cooker, you can set it and forget it.

Imagine you get home and you’ve got a family to feed, but you forgot to defrost the pork chops. You can put those rock-solid chops into a pressure cooker, and by increasing the cook time by 10 minutes, you’ll have it on the table in no time.

Beans are a fiber-rich and nutritious addition to our diets, but the traditional method calls for soaking them overnight. You can combine dried beans and a few cups of water in a pressure cooker, and 50 minutes later, they’re done perfectly.

A traditional pressure cooker works somewhat like a covered pot when you increase the temperature of the liquid to cook the food inside. However, a pressure cooker has a heavier lid equipped with a rubber gasket that clamps onto the top of the pot.

Once heat is applied, the trapped steam builds pressure to approximately 15 pounds per square inch (psi), thus increasing the temperature of the liquid in the pot above the boiling temperature of water 212 ℉ to 250 ℉. The higher temperature cooks the food faster.

The increased pressure also infuses moisture and liquid into the food, which softens the fibrous or connective tissue (in beef chuck, for example) and tenderizes it.

Once cooking time is completed, and before the lid can be opened, pressure must be released in one of two methods. For softer foods, like vegetables and eggs, the pressure valve on top of the lid is unlocked, which releases the built-up steam inside the cooker in a geyser-like rush. For meats and beans, the pressure valve is kept locked, which allows the pressure to decrease naturally on its own in about 20 minutes.

The electric pressure cooker was invented in 1991, and since then, three generations of it have been introduced to the public, each of which has newer technology. Mechanical timers, delayed cooking features and advanced programmability have all made each generation a little easier to use. Since Instant Pot’s launch in 2010, electric pressure cookers have become extraordinarily popular.

Most of the electric pressure cookers on the market today are multi-functional, and you can easily program the cooker for stews, beans and rice by simply pushing a button. The electric pressure cooker is programmed to automatically set the amount of pressure and cooking time, so you can truly set it and forget it. Also, once the cooking was completed, all of the pressure cookers we tested automatically shifted to a “keep warm” mode, which comes in handy if you’re not ready to eat.

Stovetop pressure cookers are just as fast and efficient as an electric model, but heat and pressure levels must be manually maintained throughout the cooking. It still takes only about 30 or 40 minutes for a pot roast to cook in a stovetop pressure cooker, but you need to watch over it while it cooks.

We tested electric pressure cookers that had multiple pre-programmed functions for both pressure cooking and slow cooking. At first look, you might assume you can do more with a 12-button model than one with seven buttons. However, two of the electric pressure cookers we tested — the Power Pressure Cooker XL and the T-fal – CY505E — had terrible user manuals, rendering it difficult to figure out what their extra buttons did without a lot of experimentation.

On the other hand, the Instant Pot and the Cuisinart – CPC-600 had excellent step-by-step instructions for each of their features. We decided that more buttons don’t necessarily make a better pressure cooker.

All of the pressure cookers enabled us to cancel one program and restart a different program. But we could change cook time and pressure levels only with theInstant Pot. The other pressure cookers locked the program in place once the function button was pressed.

All of the electric pressure cookers we tested claimed that they could turn out a fully cooked meal in 20 or so minutes. That’s only half true. It may take 20 minutes to cook, but it could take another 20 minutes for the cooker to build up pressure, or “come to pressure” as it’s commonly called. If you’re using the natural-release method (letting the pressure dissipate without opening the release valve) you need to add 20 minutes more.Pressure CookerPot RoastChickenRiceBeansEggsSpeed to Pressure (minutes: seconds)

The speed with which the cooker pressurizes depends on the volume of the contents in the cooker’s inner pot. For example, a 3-pound chicken will generally take approximately 15 minutes to come to pressure, while dried beans or rice will take half that time.

We timed how long it took for each pressure cooker to pressurize for every test. Stovetop pressure cookers were fastest; they took between 3-½ and 7 minutes. Timing varied with the electric pressure cookers, but Instant Pot had a substantial lead over the others by pressurizing several minutes sooner.

The majority of stovetop pressure cookers are made of stainless steel (for durability) or aluminum (for heat conduction), but unless they have a ceramic coating or a bimetal base, scorched or overdone food particles can be difficult to clean off.

Generally, electric pressure cookers are a lot easier to clean. Each electric pressure cooker we tested had an inner pot made of stainless steel, which, even after repeated uses, maintained its sheen. We did take exception with Power Pressure’s inner pot, which seemed to be lesser-grade stainless steel with a non-stick coating. This one did begin showing signs of wear.

The inner pot is the only piece of the electric pressure cookers that is dishwashable. The main body of the cooker, the lid and the lid’s inner silicone gasket must be manually cleaned after each use to maintain a secure seal. The T-fal-CY505E is the only model we had trouble cleaning, because of an odd design choice: its lid is attached by a hinge to the cooker body and cannot be removed, which limited how well we could clean it.

A pressure cooker can definitely change the way you cook. By cutting cooking time by half or even two-thirds, a pressure cooker gives you the opportunity to enjoy a favorite, long-simmered dish in an hour or less.

Electric pressure cookers are certainly more convenient than stovetop models, but we found that many on the market have extra functions than unnecessary. There’s always a learning curve with a new appliance, but with too many bells and whistles, it will take a while to learn how to use them.

Our top pick, the Instant Pot – DUO60, is an affordable and extremely user-friendly electric pressure cooker. It turned out perfectly-cooked food in all of our tests. For performance, functionality and convenience, Instant Pot can’t be beat. Our runner-up, Cuisinart – CPC-600, has far fewer functions, but it has all the essentials.

If you want an electric pressure cooker that’s just for pressure cooking, then the Cuisinart is a great and somewhat less-expensive choice. If you prefer a traditional stovetop pressure cooker, then we recommend the T-fal – P25107 as the most efficient, well-priced and easy to use option.

A leader in electric pressure cookers, the Instant Pot braises, stews, bakes and steams a wide variety of foods in a fraction of the time of traditional methods. Its interface also gives you plenty of programmable options.See Price at Amazon.com