fagor pressure cooker safety valve quotation

Fagor is one of the market leaders when it comes to pressure cookers. They are sold online at Amazon as well as many other leading retailers across the nation. Today, we will be taking a closer look at Fagor pressure cookers and uncover the reason as to why they continue to corner the pressure cooker market.

The Fagor Duo 8-Quart Stainless-Steel Pressure Cooker offers a unique design with multiple features that make cooking a quick, healthy meal easy. It all starts with the pressure cooker’s sleek design.

This particular pressure cooker is made to be used on all heat sources instead of being plugged into the wall. Because of this, it more closely resembles a stainless steel pot, providing the cooker with a sleek look. It is constructed out of 18/10 stainless steel, which offers long-lasting durability and a high-quality, professional appearance. An impact-bonded diffuser base allows for even heat distribution.

The one thing that gives the pressure cooker away is its handle, which stays cool and locks securely in place. It contains a triple safety feature with a dual pressure control valve and two independent pressure release valves. It also contains a visual pressure indicator, so you know exactly when the pressure has been released, and it’s safe to open the cooker. The handle is UL approved.

Not only does the Fagor Duo 8-Quart Stainless-Steel Pressure Cooker make cooking healthy meals easy, but it also makes serving them up easy as well. It comes with a handy stainless steel steamer basket with convenient legs and a handle, which also makes draining pasta or steaming vegetables a breeze.

The pressure cooker can reduce cooking time by 70 percent, which also means saving 70 percent on the energy needed to cook the meal if you were to use traditional methods. Two pressure settings are available, and this particular model comes with instructions, as well as recipes. Because the Fagor Duo pressure cooker works on the stove and other heat sources, instead of needing to be plugged into the wall, it is dishwasher safe.

Unfortunately, it’s all too easy to swing through the drive-thru on your way home when you know you don’t have a lot of time or energy to cook. For some, the hassle of dealing with a clunky electric pressure cooker is too much to take, especially when cleaning up isn’t easy.

The Fagor Duo 8-Quart Stainless-Steel Pressure Cooker with Steamer Basket simplifies pressure cooking with a streamlined, stainless steel design that is dishwasher safe. You won’t mind cooking with it in the evening, no matter how tired you are, because it’s so simple!

When I say that this pressure cooker can cook food fast, I really mean it. Cook a delicious risotto in just 7 minutes, meatballs in just 4 minutes, and chicken soup in 15 minutes. You can even enjoy cheesecake in 30 minutes! If you’ve ever made homemade cheesecake before, you know it can take hours before you’re able to enjoy the fruits of your labor.

The Fagor Duo Pressure Cooker can cook food up to 70 percent faster than traditional cooking methods. If you’ve never cooked with a pressure cooker before, I definitely recommend that you start with a recipe from the cookbook. There are a lot of tasty dishes to try.

Another great thing about this particular pressure cooker is that it comes with a 10-year warranty. It has even appeared on MasterChef and was voted Best Buy in Leading Culinary Magazine, so you know it must be good!

It is extremely important to understand that this isn’t a set-it and leave-it pressure cooker. It is made to work on all domestic cooking surfaces which include gas, electric, ceramic, and induction, which means you have to be present while cooking.

If you’re looking for a pressure cooker that skips all the fancy settings, the Fagor Duo 8-Quart Stainless-Steel Pressure Cooker could be for you. Its streamlined design fits right in with all the other pots and pans in the kitchen and having only two settings; there’s no need to stress over the endless settings that are standard with other pressure cookers.

Designed for use on all heat sources, the Fagor Duo 8-Quart Stainless-Steel Pressure Cooker is approximately 17-1/5 by 11 by 10 inches and comes with a 10-year warranty.

4 and 8 Quart Pressure Cookers. Sometimes, you’ll be cooking for one. Other times, you’ll be cooking for a crowd. Either way, the differently sized pressure cookers ensure that you’re ready! There is also a stainless steel pasta/steamer insert included that works with both pots!

Triple Safety Mechanism. If you’re accident prone like me, then you’ll love Fagor’s patented triple safety mechanism. The mechanism features two independent over pressure release valves and a dual pressure control valve. The valves allow excess pressure to escape, so I can rest assured that each of my dishes will come out perfectly!

The duo cooker set is designed to save up to 70% of the energy and time that traditional cooking methods require. It can be used to cook vegetables, rice, and meat. The patented design of the pressure cooker lid fits both the 4 qt. and the 8 qt. pans.

When used with the lid, the 4 qt. cooker can serve double duty as a saucepan, and the 8 qt. cooker is designed to hold the steamer basket insert, which can be used for steaming vegetables or draining pasta.

The Fagor pressure cooker is a great bargain (see lowest price), especially since you are essentially getting two pressure cookers for the price of one.

What’s particularly great these pressure cookers are that they were designed with safety and simplicity in mind. The handles of the pressure cooker and the pots are constructed from heat resistant black plastic, so you don’t have to worry about burning your hands should you forget to put an oven mitt on.

The shared lid is made from tempered glass, which is quite durable. It can survive being accidentally knocked off the counter or dropped in the floor without suffering any damage. Other notable safety features include a safety lock handle, visual pressure indicator, and an automatic pressure release valve that makes sure the lid won’t accidentally come off.

One of the Fagor Duo’s best features: All of its components (except the pressure lid) are 100% dishwasher safe. If you’re like most people, the last thing you feel like doing late at night is the dishes, so it’s great to just toss the pots into the dishwasher and forget about them.

So, what it is about this particular pressure cooker that sets it apart from its competition? The answer is the manufacturer – Fagor. Headquartered in Spain, Fagor creates high quality, energy efficient appliances for the modern chef.

In Europe, Fagor has acquired multiple environmental stewardship awards, and in the U.S., they’re an active member of the government’s Energy Star program. Superior quality and environmentally conscious construction sound like a winning combination.

For far too long, my family’s diet consisted primarily of takeout. When my husband and I decided to recommit ourselves to following a healthier lifestyle, my best friend bought me the Fagor Duo Combi cooker set as an encouragement present, and this is one of the main reasons why she is my best friend!

This pressure cooker has streamlined my life and makes each day flow smoothly. Our family preps our lunches for the week on Sundays, and I have run this cooker continuously for up to 12 hours straight with no issues. Thanks to its safety features, I can leave it unattended while it does the cooking, and I don’t have to worry about small hands accidentally burning themselves on the handles.

One feature I really like about this pressure cooker is its encapsulated bottom, which is designed to ensure even heat distribution. I never have to worry about my meat being unevenly cooked, and the automatic pressure release releases any excess steam to ensure that each dish is cooked to perfection every time I use it. Not only does it cook quickly, but it uses 70% less energy than its nearest competitor.

If you want to lead a healthier lifestyle, but constantly find yourself short on time, this cooker set is a great tool to get you started on the right track. It makes it so much easier to stick to your goals. When you come home at the end of the day, you’ll feel so much better knowing that a warm meal is waiting for you. I can’t think of anything better.

For energy efficient appliances that have great safety features and functionality and that are easy to use and clean, then Fagor pressure cookers should be at the top of your list. They are compatible with a variety of different cooktop surfaces and offer quick and versatile results that you won"t find with other small kitchen appliances. You can create delicious meals in a fraction of the time with even heat distribution.

Quadruple safety mechanisms: a spring-operated pressure control valve, a safety lock on the handle that prevents accidental opening while under pressure, plus two independent over-pressure release mechanisms.

Pressure cooking is a wonderful way to prepare food that cooks thoroughly and quickly at a high temperature. Some are worried about the dangers of using a pressure cooker, so it is helpful to find out how to check your pressure cooker safety valve for safe operation.

For those worried that a pressure cooker might explode, the safety valve is the design feature that prevents this from happening. If the cooker has a safety valve, you can see it installed on the cooker’s lid.

A pressure cooker is designed to trap the steam inside to increase the pressure. However, too much pressure is not safe. The valve must release pressure if it gets too high.

The blog of pressure cooking today has many recipes that are delicious. There are 25 recipes for pasta so you can try a new one every day for nearly a month.

There is a weight inside many of the safety valves that is lifted by the internal steam pressure when it reaches a certain amount. When the pressure lifts the weight inside the valve, this allows some steam to escape.

Jeffrey Eisner who says “he is a nice Jewish boy from Long Island.” He started with pressure cooking by making a simple mac and cheese dish with a recipe that he shared on YouTube. The video was an immediate success and led to his making new recipes for pressure cooking.

In a sealed cooker, as the pressure builds up, the boiling point of water rises. This phenomenon is the cause of the increased heat that cooks the food more thoroughly and faster.

The science that explains this is fascinating. The normal boiling point of water under standard atmospheric pressure of 15 pounds per square inch (psi) is 212°F (100°C). In a pressure cooker, the atmospheric pressure doubles from 15 psi to 30 psi. This added pressure raises the boiling point of water from 212°F (100°C) to 250°F (121°C).

If you see steam escaping from the safely valve do not worry. The steam escaping from the safety valve is its normal function, which means the valve is working properly.

If the internal pressure within the cooker gets high enough, this lifts a weight in the safety valve that allows steam to escape. The escaping vapor lowers the pressure. You can hear the steam escaping, making a whistling sound, or rattling the valve.

The first pressure cooking devices were used in the 17th century. They were useful to remove fat and collagen from bones so that the bones could then be ground down to make a pure bone meal.

The inventor of the device, Denis Papin, called it a “steam digester” or “bone digester.” His invention was the precursor to both pressure cookers and the steam engine. Surprisingly, the early designs did not have any safety features, and this caused some of the first ones to explode while being used.

The legacy of those early pressure-cooking devices may be why some still fear this problem even today. Papin, to his credit, came up with a design improvement that is what we call a safety valve to avoid the dangers of these explosions.

By the 1930s, the modern pressure cooker design became useful in a home kitchen. The Flex-Seal Speed Cooker, invented by Alfred Vischer, came out in 1938.

These home cookers became even more popular in 1939 with the release of the design by the National Pressure Cooker Company (now called National Presto Industries), which is still manufacturing these cookers today.

The first-generation cookers had a safety valve that worked with a weight. When the internal pressure rises high enough to lift the weight, some steam escapes, and the valve makes a distinctive rattling sound.

Second-generation cookers use a spring-loaded valve that makes less noise and is adjustable for pressure sensitivity by using a dial, which is on the cooker.

Third-generation models are the most recent versions. They use an electric heating source that is regulated by the internal pressure. These devices do not need a safety valve because the heat source automatically shuts off before the pressure gets too high.

Suppose you are thinking about getting a new cooker. In that case, there is another device that you might consider called a food dehydrator, which I describe in the article entitled, “How Much Electricity Does a Dehydrator Use?” here.

For the styles of cookers with a safety valve, it may not be obvious when the valve is not working if it is blocked. You may notice the lack of steam while the cooker is heated. The valve could rarely be blocked, but if not cleaned properly, it is possible.

Alternatively, the valve may be broken, missing, or the pot may not seal properly. These problems might allow too much steam to escape. This leakage may cause the cooker not to heat up properly and not allow the internal pressure to build up to the proper level.

One of the signs of a problem with a lack of pressure is that the food takes much longer to cook than you normally expect when using a cooker of this type.

One tip in the video is not to open the cooker after finishing cooking and take the lid to run it under cold water. This sudden temperature change can make the safety valve work less well and may cause the need to change the valve more frequently.

If you use a cooker that needs a valve to work properly and the valve is broken or missing, you can replace it with a new valve. Be sure to get the manufacturer’s specifications to ensure you use the correct replacement part.

Some of these problems include the ventilation knob being open or not enough liquid is in the cooker (requires at least one cup). Another cause is the sealing ring is missing, damaged, covered with food particles, or not in the proper position.

The video narrator shows how she cleans her float valve for her instant pot that she uses as a cooker. If you use too little liquid or too much, the cooker may not pressurize.

For the type with screws, hold the valve from the bottom of the lid with the pliers and use the screwdriver to remove the screws from the top to remove the broken part. Replace it with the new one and tighten the screws that hold it in place by holding it with the pliers from the bottom of the lid again and tightening the screws from the top.

For the type with a nut, use the wrench to loosen it for removal and perhaps a socket when you put on the new valve to tighten it with enough torque to hold it securely in the proper position.

Modern pressure cookers that are in good repair are quite safe. The one caution to remember is not to overfill the cooker so that the food might block the safety valve. This overfilling with food would be very difficult to do and not something to worry about for normal use.

Be careful where you keep your cooker on the countertop because it is important to know how hot a stovetop can get. Even when turned off, a stovetop may still be very hot, which I discuss in this article.

Now you know everything you need to know about a pressure cooker safety valve. You know what they do, how they work, and how to replace one if it needs repair. Enjoy your pressure-cooking recipes without worrying about the safety valve.

If having a safety valve on your cooker still bothers you, consider buying an electric cooker without a valve that instead has a built-in safety feature that automatically shuts off power if the pressure gets too high.

Your pressure cooker and dinner can be ruined with too much food or too little liquid.  Too much food could block the pressure valve while too little liquid can permanently damage the cooker’s metal, bakelite and silicone fittings.  Here’s everything you need to know to keep your pressure cooker on the level and dinner coming.

Max 1/2 Full for Beans, Rice, Grains, Dehydrated Foods and Fruit – These foods either expand during cooking or generate lots of foam (or both). Beans can swell to twice their size during cooking and some grains, even more.  They also generate lots of foam and bubbles – which climb up the sides of the cooker to spray out of the valves – plugging them up.  This class of ingredients should also be opened using Natural Release method – which avoids the foamy starchy, bubbly, goo from spraying out of the valve during the pressure release, too.

A pressure cooker’s maximum capacity is, in fact, a safety feature. In order for a pressure cooker to receive UL rating, their manual must contain text to this effect.

Pressure cooker maximum capacities apply to all pressure cookers types (electric, jiggler, weight-modified and spring valves), shapes (pressure pans, stock pot- and braiser-type cookers), sizes (from 1 to 12L) and origins (Europe, Asia, America). That’s because all pressure cookers have valves and safety mechanisms placed in the lid.

The maximum capacity recommendations are in place to ensure neither food nor cooking liquid interfere with, or trigger, the safety systems located in the lid. The NUMBER ONE REASON for pressure cooker mishaps usually involves someone not familiar with pressure cooking filling the cooker beyond the cooker’s recommended maximum capacity – ultimately blocking the pressure release valve.

Unfortunately, many pressure cookers do not have markings inside to delineate these maximums.  If your pressure cooker doesn’t, fill up the cooker with water to get a visual feel for the location. For example, my un-marked 6L Fagor Futurois 2/3 full when the water is just under where the handles attach and 1/2 full just above where the round bottom starts to go straight.

Liters and quarts are used interchangeably by pressure cooker manufacturers. So when you purchase a 6 quart pressure cooker if it"s made in the U.S. the cooker is exactly 6 quarts capacity, but if it"s made in Europe or China, even if the size is stated in quarts, the pressure cooker is really 6L (which is actually 6.34 quarts).

Cups are roughly equivalent to 250ml, they rounded down to the nearest cup measurement in the maximum capacity calculations. Whether your pressure cooker is measured in quarts or liters the max-fill calculations in U.S. cups will work.

If your pressure cooker size is not listed above, simply multiply its size by .5 to calculate the cooker’s 1/2 capacity and .66 to calculate 2/3 capacity.

For someone shopping for their first or second pressure cooker – the prime concern is how much food it will hold. Here is a table that describes the maximum capacity of some key representative ingredients. Remember that “Max” refers to both the ingredients and their cooking liquid.

A larger pressure cooker will need more steam to pressurize and will also need more liquid to boil and generate that steam.  Some pressure valves vent by function or design. While a spring valve releases little or no steam to keep a cooker at pressure, instead, a weight-modified or jiggler-type valvemust release pressure and steam rhythmically to maintain a set pressure. The extra venting means that a longer cooking time will evaporate more liquid, and the cooker will require more to keep it from running dry.

Some pressure cookers have a “min” line etched inside the cooker to make it easy to see if you’ve got enough liquid in them while others (usually the ones requiring more liquid) have a line with a 1/3 mark to indicate the minimum food and liquid requirement.

You can reach your pressure cooker’s minimum liquid requirement with stock, fruit juice,  a little wine or beer –  but not hard liquor (large quantities of alcohol will evaporate through the valve and the vapor will ignite).

Using advanced pressure cooking techniques you can calculate the liquid released by a vegetable or piece or meat in a recipe during pressure cooking – and use those liquids maintain pressure.  Here’s a handy chart that will get you half-way there. This technique has enough caveats to merit its own article – so I won’t explain it here. Any well-written pressure cooker recipe from a trusted source will have already made these calculations to get the most flavor from the pressure cooker.

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.

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⫸ SUPER FAST: The FAGOR RAPID XPRESS pressure cooker offers super fast cooking with very simple operation and a patented opening system to close the lid with minimal effort and maximum safety. It has 2 pressure levels: Fast (60 kPa) / Super-fast (100 kPa). Preserves more vitamins, minerals and flavors. Thermo-resistant side handles ensure comfortable and safe handling.

⫸ RESISTANT MATERIALS: it is made of 18/10 stainless steel very resistant to wear. IMPAKSTEEL thermo diffuser bottom of maximum resistance that optimizes thermal conductivity. Suitable for all types of kitchens, TOTAL INDUCTION. The body height of pressure cookers is 12 and 17cm and the diameter is 22cm.

⫸ ENERGY EFFICIENCY: The FAGOR RAPID XPRESS pressure cooker is modern, fast and healthy. The preparation of food in the pressure cooker allows to preserve most of the nutrients. Conventional cooking times are reduced by up to 70%, which in turn saves up to 50% of energy, whether vegetables, meats, fish, cereals, legumes or stews, with the FAGOR RAPID XPRESS pressure cooker you can prepare everything.

⫸ VERSATILE AND SAFE: The pressure control with its two positions Fast (60 kPa) / Super-fast (100 kPa), allows us to elaborate all kinds of recipes. Its practical internal scale allows us a precise filling. Its ergonomic thermo-insulating bakelite handle allows easy cleaning. Its satin interior finish and mirror polished exterior finish make it dishwasher safe.

⫸ 5 SAFETY SYSTEMS: The FAGOR RAPID XPRESS pot has 5 safety systems PRESSURE SENSOR, AUTOMATIC CLOSING, WORKING VALVE, SAFETY VALVE and SAFETY WINDOW.