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Pressure cookers are not an innovative cooking technology, but seemingly slightly forgotten. They are known for a long time, even before ceramic hobs, modern ovens, bakeries and various facilitating small appliances that save a lot of manual work. The fact is, however, that their application is back - regardless of whether old antiques will be removed or a new purchase will be made.

The new kitchen stoves are almost identical in appearance to those of the past. The difference is that nowadays, fear of exploitation is eliminated little by little, because there is enough information available for proper operating instructions, possible malfunctions, implementation of advanced safety mechanisms and more. Experts recommend a new investment for a new type of dimension in cooking.

Closing mechanism - this is about the auto-lock function. For those models that do not have one, the problem may be with the locking mechanism or incorrect locking. This results in the inability to reach the correct pressure

Valve - The pressure valve may not be correctly installed. This is a common cause of under-pressure. Remember to clean the pan frequently, especially the valve. For this purpose, there is a certain technique that must be followed

Old Seals and Valve - Depreciation is a normal process that requires replacement. For these and other silicone and rubber components, it is recommended to replace it at about 18 months

Thick liquids and other thickeners - delicious dishes become cooked in a pressure cooker - fast and easy, but some products impede the process of reaching the required pressure. These are thick liquids and flour, which usually plays the role of thickener. It is recommended that they be eliminated or added thereafter

Handle - Used frequently and can loosen over time. May be the cause of shortage of high pressure. Check the goodness of the handle before setting the pan to cook your meal

Liquids - they are allowed, but must be maintained within certain limits. Otherwise, it will take a long time to reach the required pressure. Follow the instructions for the maximum that can be set so you have no problems

Frozen foods - Cooking frozen foods in a pan is allowed, but the process is prolonged. In them, the pressure builds up more slowly. Keep in mind that any frozen food extends its preparation by about 30 minutes

Valve Problems - The valve is a basic element that serves to maintain the desired pressure. It must be properly secured and replaced for at least a year and a half, as wear may be a major problem in this regard.

Food that is cooked - If you put flour or some thick liquid in the pressure cooker, it can cause food to be thrown out. The spraying process occurs when the pressure is released

The valve is not well adjusted - steam is released through the valve, and it may not be properly adjusted. This is normal at first, but keep in mind that at this point you need to adjust yourself to eliminate excessive steam

The pan is too hot - the heat used must be adapted to the cooker. You may find it harder at first, but you will get used to it later. This may be a clear indication of the subsequent evaporation of steam, so take care of less pressure to reduce heat

Food is not prepared properlyThis is a common occurrence for anyone who starts using the appliance. Do not try the pressure cooker for the first time when you have guests. Foods that are slightly raw or overcooked may be due to an incorrect recipe or to:

Heat during pressure cooking - do not leave heat to a maximum so as not to remove dried, boiled or charcoal food. Adjust the heat level according to the needs of the different foods

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.

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.

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.

Electric relief valves are also used. They have compatibility functions for different operations of the vehicle, for for, and reciprocating relief valves.

Compressed air relief valves are better for use by compressed air, compressor, and reciprocating relief valves. For installer relief valves, they do not come in the form of a compressed air system but with compressed air. There are also two types of relief valves, the installer relief valves, and the installer relief valves are the most convenient and to be used as a separation system.

It has also improved the valve performance, preventing plasma gas from expanding, for example. It is also a type of compressor that can lower the blood supply by compressing the air current than lowering blood supply.

They are made of durable, high-quality materials, and can prevent fluid from happening in a variety of ways. They can also be used in high-quality materials, and they prevent fluid from happening at a same time. They also prevent oil controllinging of pressure area by corrugating relief valveves and prevent oil from controllinging part of the system"s system.

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In 2021, Instant Pot released the Instant Pot Pro 6-Quart, which has some great features that make it a meaningful upgrade over the Duo, namely handles on the inner cooking pot, a large LCD, customizable and savable cooking presets, more temperature levels for sautéing, a sous vide function, and a diffuser cap that makes the steam release just a bit gentler (you’ll still get a jet of steam spurting out from the top, but it won’t be as loud, strong, or long). The Pro also comes with an extra silicone sealing ring for the lid and works with Instant Pot’s QuickCool Tray (sold separately) if you want to depressurize foods faster before serving. Of Instant Pot’s costlier models, the Pro and its features are most worth the jump in price, especially if you plan to use your multi-cooker frequently. Instant Pot’s midlevel offering, the Duo Plus, usually costs about $20 less than the Pro at this writing, but the Duo Plus’s features are less impressive.

Despite the Pro’s extra features, its basic cooking functions—pressure, slow, steam, yogurt, rice and grain—are essentially the same as on other Instant Pot models. We do like that the Pro has five custom sauté temperature settings (compared with the Duo’s three) in addition to the low, high, and medium presets. It also has a sous vide setting that, for all intents and purposes, does the job. The Pro has a bake function, as well, but we were unable to fit three different 8-inch cake pans into the Pro, so we weren’t able to successfully bake a cake in our tests (Instant Pot sells a proprietary baking pan, but we didn’t test it). We tried with some smaller cake rounds and ended up with uncooked goo even after an hour. You can make a cheesecake in all Instant Pot models, and you can use steam to bake in models without the air-fryer lid. (A representative from Instant Pot told us that on its Instant Brands Connect app, the company offers baking recipes—such as for brownies, cornbread, and coconut cake—that are tailored to the Pro. We didn’t try these recipes in our tests, but if you’re especially interested in using your Instant Pot to bake on top of all the other uses, we might suggest considering one of the air-fryer models (or lids), which we discuss more below.

Of the Instant Pots we’ve tested, the Pro has the most intuitive interface, with a large, bright LCD. It has buttons for you to select your cooking program (such as pressure, sauté, or steam) and a dial that toggles between presets within each program, as well as the option to set your own time and temperature. The screen has white lettering with a blue background and is readable from a distance, with large icons and a progress bar so you always know where the Pro is in the cooking process. In contrast, the Duo’s pared-down red and black screen indicates only that it’s heating up with an “On” message before counting down once it has reached temperature or pressure. The Duo also doesn’t have a start button—it starts automatically—which can feel counterintuitive if you’re just getting into pressure cooking. You can also turn off beeping noises on the Pro, whereas you cannot disable sounds on the Duo or Duo Plus.

The Pro’s lid has a steam-release valve that promises to make the release quieter than on other Instant Pots, but in our tests, we didn’t notice a significant difference in noise levels. If you’ve used pressure cookers in the past, you know that using the quick-release method produces a loud and forceful geyser of steam. The valve cover on the Pro diffuses the force of the steam, though it doesn’t minimize the noise (sorry). In 2021, Instant Pot added an automatic sealing feature and a quick steam-release switch to all of its models, including the Pro: You won’t be left wondering whether the pot is sealed, and you won’t have to dodge the jet of steam after twisting the valve (which you used to have to do with the older models). Unlike the Duo, the Pro has two reminders you can set for steam release at five and 10 minutes. The Pro also has a clearly marked venting system that includes a red pressure indicator, a vent/seal switch that automatically seals when you close the lid, and a steam-valve diffuser.

You also get two silicone sealing rings (which ensure that the lid maintains a tight seal) with the Pro. Silicone absorbs food odors, so having the extra ring is handy if you use your pressure cooker for both savory and sweet recipes and don’t want to go to the trouble of making a cheesecake only to have it come out with the faint scent of beef stew. Using dedicated gaskets for pungent and mild foods, respectively, helps you avoid that.

In 2021, Instant Pot has advertised that the Pro preheats 20% faster than the brand’s other pots. We timed how long the updated versions of the Duo, Duo Plus, and Pro took to pressurize while cooking a pot of beans, and we didn’t find a significant difference. The Pro preheated in 14 minutes 24 seconds, while the Duo took 14 minutes 48 seconds and the Duo Plus took 16 minutes 8 seconds. All pressure cookers take time to pressurize, but you can still walk away from the machine instead of standing over the stove.

The Pro is also one of the few Instant Pots that work with the QuickCool Tray, which you can buy separately for about $10; this tray sits on the lid and allows you to cool the pot down faster, reducing the time it takes to depressurize during natural release. In our 2019 tests with the Duo Evo Plus, we found that the QuickCool Tray reduced depressurization time by half, from just over 30 minutes down to 15 minutes. Here’s how it works: You fill the tray’s reservoir with water and freeze it until solid (about three hours). When you’re done pressure cooking, turn off the pot—double-check that it’s not on “Keep warm”—remove the vented plastic cover from the lid, and place the frozen tray on the exposed metal area beneath. By the time the pressure indicator in the lid drops, signaling that it’s depressurized, the QuickCool Tray and the water inside are pretty hot—so maybe use a dish towel or a mitt to protect your hands.

Although we wish the QuickCool Tray were not sold separately, it does give you a pressure-release method tha isn’t as jarring as releasing a geyser of steam and is faster than waiting for the pot to depressurize naturally.

The modern pressure cooker can be found in so many homes today. It offers convenience and quick results; these are some of the reasons many homeowners have pressure cookers. These cookers rely on hot steam to cook foods under high pressure. Manufacturers of pressure cookers have found ways to incorporate safety systems on these cookers to protect all users.

In this post, I will be discussing some of the safety systems that have been added to the design of modern pressure cookers. These features are easy to understand and use, what’s more, the manufacturers encourage everyone to use these features to ensure pressure cookers serve their purpose.

The newer models of pressure cookers stand out from the types that were used many years ago. Over the years pressure cookers have evolved, there are more features and remarkable improvements regarding durability and value. One of the outstanding improvements in pressure cookers is the introduction of a valve mechanism. It has helped to make the pressure cooker safer and easier to use.

In the past, many homeowners avoided pressure cookers because they were known to explode. As scary as this may sound, there were cases of explosion, but these accidents happened with the very old models. The explosions happened due to poor designs and the use of substandard materials to make the pressure cooker. These anomalies have been corrected in the new models we have today.

During the Second World War, pressure cookers were in high demand; it was a big business for the manufacturers. Unfortunately, many entrepreneurs who didn’t know much about these cookers produced bad products that failed to work as expected. The defects were apparent, and there were no safety features to protect users at that time.

Over the years, the pressure cooker gained popularity again all around the world. The acceptance of this cooker was mainly due to how convenient it was to cook different types of foods quickly. The rise in demand naturally encouraged more manufacturers to enter the business industry. The demand and competition in the markets made it necessary for all manufacturers of pressure cookers to ensure their products were of high-quality to retain their customers. Also, research studies were done to find solutions to address some of the problems the users of pressure cookers reported. Moreover, that marked the beginning of the pressure cooker’s evolution.

The second generation pressure cookers have been a huge hit in the market. They stand out from the older models we used many years ago, and the safety features make them function better. While these features can be generalised, we know about certain brands that have strived to add more innovative features in a bid to get ahead of the competition in the market.

The safety features for pressure cookers can be found on the stove top models and electric pressure cookers. While more people tend to buy the electric pressure cookers because of their peculiar functions and easy management, the modern versions of both devices are excellent and safe for use. It can be noted that the inclusion of more safety features in the design of pressure cookers has caused an increase in their prices. This is expected, after all, there can be no price too high for safety and value. You can get the proper guidance when deciding to buy a pressure cooker by studying the user’s manual to know more about the brand and value you will get while using the pressure cooker.

The modern designs for pressure cookers now have features such as the precision spring valves, sturdy handles, and different safety mechanisms that do not need any special training to understand or use. It is apparent that these pressure cookers have been carefully redesigned to meet the needs of the consumers. There are still some older models in the market, these pressure cookers are cheaper, but you wouldn’t want to compromise value and safety.

Modern designs of pressure cookers feature special locking devices that keep the cooker sealed until the pressure has been released and it is safe to open the vessel. These cookers come with dual pressure valves which give the user more control over the pressure generated inside the cooker. The dual pressure valves have been designed for the management of pressure during and after use. The steam pressure in the cooker is released through a small opening in the gasket.

The flat base of a pressure cooker supports the generation of pressure when the cooker has been placed on a source of heat. The flat base also ensures the cooker is well balanced for safety purposes. There are flanges on the lid of pressure cookers; these features prevent the build-up of pressure except the cooker has been properly positioned over a source of heat.

As earlier mentioned, the pressure release valves have helped to make the cookers safer for everyone. They are used to release the steam pressure from the cooker; modern pressure cookers have pressure release valves that do not make the characteristic hissing sounds many people find disturbing.

When excess pressure is generated inside the cooker, you will hear a hissing sound; this is excess steam escaping through the vent. In a situation where the primary vent is clogged, the steam will be forced to escape through the secondary vent, and if the secondary valve is not sufficient to allow the excess steam pressure escape, the gasket will be dislodged to allow more steam escape, so there is no fear of an explosion while the pressure cooker is in use.

It is essential to ensure the lid of a pressure cooker has been firmly closed before it is used. The lid in a pressure cooker works with a spring mechanism that prevents the gasket from touching the rim until the lid has been properly closed. This is a safety measure that prevents spills and escape of steam pressure. If the lid is not properly closed, you will end up wasting too much energy because the cooker will work longer, and there won’t be sufficient pressure to cook the food.

Some pressure cookers have been fitted with indicators that show the user how much steam pressure has been generated inside the cooker while it is in use. The pressure indicators are also helpful when you need to achieve a particular pressure based on the recipe you are following to cook the meal.

In some cases, you may notice the lid will not close properly no matter how hard you try. You need to troubleshoot and find out why the lid won’t close. First, you should check for dirt under the lid; you may find food particles or other obstacles that have prevented the lid from closing. Next, check the gasket; it may be burnt or damaged by the heat; you can change the gasket in your pressure cooker. Next, look out for dents; this damage will prevent the lid of your pressure cooker from closing properly.

The pressure cookers have a uniquely long handle to enable you to carry the cooker from one spot to another. You can also find models that have handled on opposite sides to help you lift and move the pressure cooker easily.

The handles of pressure cookers are long enough to keep your hands away from the steam pressure; however, you should consider using kitchen gloves for additional protection. They are also sturdy enough to withstand the heat; materials used to make the handles of pressure cookers are poor heat conductors, so you don’t have to worry.

Stainless steel is chosen as the preferred material for manufacturing pressure cookers because it is safe for all types of foods even items that have a high acidic content.

Stainless steel can also be used for all types of cookers and sources of heat without the appearance of the cooker becoming ruined. Pressure cookers made from stainless steel are also easy to clean and maintain. The durability makes it possible to use stainless steel for many years and to cook different types of recipes.

Pressure cookers are designed with an encapsulated base that performs a significant function, but many people don’t realize they are extremely useful. If you go shopping for a pressure cooker ensure it has this type of base. One of the major issues users of the older models of pressure cookers experienced was scorched food. It was easy to ruin meals when they become scorched. This led to the invention and addition of the encapsulated base in pressure cookers. The base has a layer of aluminium which has been placed in between stainless steel. This arrangement of metals is a perfect solution to improve the distribution of heat energy. This is how the issue of scorching has been resolved.

Thankfully, many brands of pressure cookers feature these safety systems. More people can use these cookers satisfactorily without the fear of injury. Overall, always ensure you read the user’s manual carefully to know more about the pressure cooker you have bought.

On top of your pressure cooker, there is a small opening or hole that allows steam to release. A standard weight valve acts as a cover to this opening and uses a weight to keep it sealed until the pressure (psi) reaches a certain point. Usually, a weighted valve raises at about 15 psi.

While you’re cooking in the pressure cooker, the weight valve should begin to rock back and forth. This is normal, and it should continue rocking continuously throughout cooking. The only time you should be concerned is if the weight valve stops rocking, as this would be an indicator of a lack of steam or a blockage in the steam release opening. Remove the valve and clean the release opening before using the pressure cooker again.

Modified weight valves are immensely similar to weighted valves. The main difference is that a modified weight valve doesn’t create a rocking motion. It rather lets out short bursts of steam when necessary. These valves are typically found in pricier pressure cookers because they’re more advanced, but they create the same effect as the weighted valve system. Some people prefer a modified weight valve simply because of the constant movement of a weight valve can get annoying.

Pressure cooker whistles are another type of weight valve. They’re typically found in Indian Pressure Cookers, like Prestige or Hawkins cookers. This type of valve makes a whistling sound each time the weight valve opens, which is in intervals. Some Indian recipes use these intervals as a way to measure cooking time. For example, a recipe might say to, “let [the food] cook for 3 whistles.” This is a more interesting, and possibly more accurate, way to judge when your food has completed cooking.

Most pressure cooker brands use a different type of pressure regulator from each other; some work better than others. If you need a replacement valve for your pressure cooker, it’s important to pay attention to what exact type of valve fits on that brand.

Here are the pressure regulator valves for sale by brand. If you don’t see the brand of your pressure cooker, it’s possible that the weight valve in it isn’t removable.

Pressure cookers have become commonplace in modern households, and their improved safety features have made them twice as popular. In the past, pressure cookers earned a dark reputation for explosions, but today, most pressure cookers have a minimum of 10 or more safety features.

That said, when the pressure cooker safety pressure valve starts leaking, you should know the cause because pressure cookers must release steam to stay safe.

You find many pressure cooker safety valves on top of the lid near the handle, but this depends on the type. If you see a leak from here while pressure cooking, that doesn’t always mean danger.

The safety valve releases the steam to lower the pressure to safer levels and regulate the pressure. The newer models, like the electric pressure cooker, even release the steam using a computer chip. A pressure cooker model like this will release light vapors or condensation from the safety valve, which doesn’t pose a danger.

Important to note: The safety valve leaking doesn’t pose a danger as long as the pressure cooker continues to build to the desired PSI. Once you reach your desired PSI, the safety valve should stop leaking altogether. If it continues to leak, that indicates pressure control failure.

Pressure cookers will open the safety valves enough to release the pressure cooker steam building in the pot. This causes a hissing sound or rattling sound. Don’t feel intimidated that is normal. If you wanted a quieter pressure cooker, electric pressure cookers don’t make as much noise.

You must maintain consistent pressure to ensure that the pressure cooker will cook the food all the way through. Safety valves can be bought and replaced if you have a broken one. However, buy a quality safety valve from any of the reputable brands to ensure the quality.

Manufacturers made safety valves to protect consumers from exploding pressure cookers. If you have a defective safety valve that doesn’t leak, you could use it. You could use it, but you wouldn’t be wise to do it. Don’t do this.

Safety valves let out the dangerous excessive steam. When they leak, they let out steam unnecessarily, and the pressure cooker won’t cook the food. On the other hand, when defective and closed, you have a higher risk of it exploding. Never use a pressure cooker that has either a leaking valve or a defective valve.

You don’t want to see steam exiting the safety valve because the leaking from high pressure can put you in a dangerous situation. The escaping steam can cause second and third-degree burns if exposed to the skin. If you notice a leak, immediately turn off your pressure cooker from the heat source and release the steam. Even smaller leaks pose a danger.

Steam exits from the safety valve of your pressure cooker because of a broken disc, or rubber gasket, on the inside. Because of this, it releases too much steam and the vessel never boils. If you have damage to the valve, you will see a hole in the valve.

Warning: Working on the safety valve yourself does pose a small level of danger. Do this at your own risk. If you don’t want the risk, then take it to an authorized service center. A utensil repair professional can also repair this, but it depends on how much damage was done to the pressure cooker.

Buying a low-quality pressure cooker could be the cause of why these products don’t last long. They have a proneness to issues. You should also clean and maintain your pressure cooker after each use because it can begin to leak if not cleaned properly.

As we said, you can use two methods to replace the safety valve if you have a leak: You can replace it from the inside of the lid, or you can replace it from the outside of the lid. Before attempting either consult your user manual.

To replace the safety valve from the outside, you will use a screwdriver on the outside to turn the screw, while you hold the screw and keep it from twisting on the inside. Once it releases, use a cotton swab to clean the inside of the hole.

Check for surface damage as well to make sure that you don’t have structural problems. Examine the o-ring as well to make sure that it doesn’t have defects. Replace the safety valve with the new one and tighten it up.

From the inside, you will use a wrench to unscrew the safety, while the screwdriver will hold the screw in place. Once you have released it, do the same thing as you did with the first method. Replace the safety valve and tighten it back up.

While you can replace them via the DIY method, don’t try to fix a broken safety valve. The replacement parts only cost between $2 to $17 to replace a safety valve. Buy from a genuine brand because it guarantees that you fix the problem.

Considering the cheap cost, you may want to buy a spare because you can replace it at a moment’s notice. When the pressure reaches a dangerous level, the safety valve acts as the canary in the coal mine. This blows out before it explodes. The safety valve attempts to bring the pressure back down to a normal level.

Never use a damaged valve because it doesn’t provide the same level of protection. You may experience similar problems as before like the valve leaking, or the valve shutting down altogether. Both scenarios put you in a dangerous situation.

The safety valve leaking poses a danger at the first sign of damage. With that in mind, a leak only gives you one example of what can happen to them. You should replace the safety valve whenever it becomes cracked or brittle. As soon as you see the damage, replace it.

Inspect the safety valve for signs of wear before each use. Another reason that manufacturers say to only fill the pressure cooker two-thirds full is that it ensures that the food doesn’t block the safety valve. The pressure cooker will build a dangerous level of pressure if that happens.

Let’s say that the food blocked the pressure release valve. The safety valve may melt to release the steam. That becomes the last stop before the pressure cooker explodes. The valve helps to maintain the pressure levels. While you have other safety features, this component especially protects you.

Thorough cleaning after using your pressure cooker will go a long way to helping it stay in tip-top condition. Handwash the pressure cooker lid with soap and warm water. Never put a pressure cooker in the dishwasher because this can be hard on the more sensitive components like the gaskets and rubber ring or seal.

A leaking safety valve doesn’t always mean danger, but look for the cause if it continues after you reach the desired PSI. Some steam leaking is normal, but you shouldn’t see an excessive amount of it leaking. That indicates that your pressure cooker has too much pressure.

Never try to repair a damaged safety valve. You can simply replace them, but if you don’t feel comfortable doing it yourself, hire a professional. Always pay attention to leaks because they can stop your pressure cooker from building pressure.

We chose the Instant Pot Pro 10-in-1 Pressure Cooker as our top pick because it also serves as a slow cooker, rice cooker, sauté pan, and more. No need to be overwhelmed by its extensive capabilities, though: Just choose one of the 28 pre-set cooking options to whip up a delicious meal in a flash.

There are two types of pressure cookers: stovetop and electric. We made sure to include both types on our list, but the best one for your needs depends on personal preference. Electric pressure cookers make it easy to create recipes with preset options, while stovetop models make food even faster because they cook at higher pressures than their electric counterparts.

To determine the best capacity for your new pressure cooker, Vocino recommends considering what you cook most frequently and how many people you typically serve. “I use a six-quart Instant Pot and that"s perfect for my family and for when I am creating recipes,” she says. “But if you have a larger family or you are entertaining guests regularly, go for the eight- to 10-quart version.”

Electric pressure cookers have presets that make it easy to control and tailor the temperature to the dish. If you already have devices like a slow cooker or a rice cooker, you can opt for a pressure cooker with fewer bells and whistles. But if you want an all-in-one device that can help you clear space in your kitchen cupboards, we recommend choosing something more versatile, like the Instant Pot Pro 10-in-1 Pressure Cooker. It features 28 cooking programs so you can cook just about anything and everything with the touch of a button.

Pressure cookers can cook meats, poultry, fish, and vegetables quickly, thanks to the high temperature created by trapped steam. You might love the low-and-slow method of your slow cooker, but a pressure cooker can get a meal on the table in far less time. Many of the pressure cookers on our list also offer other functionalities, so depending on the one you choose, you could have a versatile kitchen gadget that can be used for almost any recipe.

If your goal is to get delicious home-cooked meals ready in less time, then a pressure cooker is worth its weight in gold. The pressure cookers on our list come in a range of prices, so it’s easy to shop for one within your budget. While affordable options can be just as effective, keep in mind that a multi-functional kitchen tool might be worth splurging on.

For safety purposes, Vocino says it’s important to ensure that your appliance makes it easy to release the pressure. “Most pressure cookers come with lids with quick-release valves that will expel vapors from the cooking process more quickly, but it"s best to make sure the pressure cooker you are considering has that feature,” she says.

When releasing the pressure, be sure to keep your hands and face out of the way to avoid coming into contact with the heat and steam. Other safety features commonly found in modern pressure cookers include locking lids and automatic shutoff settings.

This article was written by Barbara Bellesi Zito, a freelance lifestyle writer based in Staten Island, NY. To compile this list of best pressure cookers, she researched products from top brands while considering type, capacity, and other features, including presets. For expert advice on what consumers should know when purchasing pressure cookers, she consulted Anna Vocino, the founder of Eat Happy Kitchen and author of two cookbooks: Eat Happyand Eat Happy Two.