how to use pressure cooker without safety valve made in china

There’s more than one way to open a pressure cooker and each way has its own effect on what’s inside.  What might work for a stovetop pressure cooker, might not work for an electric pressure cooker. We’re sharing the “how’s” for each of these pressure cooker opening methods to get beginners started and the “why’s” for expert cooks to sharpen their skills.

10-Minute NaturalSlowCount 10 minutes, and then release remaining pressure by opening the valve. If the pressure dissipates sooner than 10 minutes do not remove lid until time is up.1010

Using the wrong opening method can give you limp veggies, bean mush or rock-hard dry meats – here are a three principles that you must know to choose the right opening method for your pressure cooker recipe:

When the pressure cooker is both building and releasing pressure, the temperature inside is near or above the boiling point, which means the food is actually cooking during this time, too.  This is generally fine for meats, legumes and desserts.  It is not fine for vegetables that you may want to have more al dente as they continue to cook during this time-  choose the fastest release method  for veggies while more robust foods will benefit from a longer opening method.

The speed at which pressure is released is directly related to how much movement is inside the pressure cooker – more speed gives the food more movement. When pressure is released, the equilibrium that suppressed the bubbles of the boil during pressure cooking is broken and they begin breaking to the surface again. A fast release will violently release these bubbles, forcefully flinging bits of food and foam onto the underside of the lid and safety valves, while slow opening method,  such as Natural release, delicately allows the bubbles to rise into a  slow lazy simmer.  For foods which you intend to keep whole (like beans) or clear (like stock) use the slowest opening method to get the least amount of movement.

The difference in temperature between the food that comes out of the pressure cooker and the environment can affect the speed of evaporation. The faster opening methods will yield the hottest food with an accelerated evaporation of the food’s cooking liquids and juices. While the slowest opening method will have given the food a chance to cool down and the liquids will evaporate at the speed of conventional boiling.  So for foods which you intend to keep juicy (like roasts) use a slow opening method; while, foods which need reduction after pressure cooking (like a sauce), use a fast opening method.

If this is starting to sound complicated, don’t worry: all of the recipes on this website (and my cookbook) already call for the appropriate opening method. Let’s get into the “how’s”.

This list includes an opening method I came up with (Slow Normal) and another that has been unofficially around for many years (10-minute Natural) –  they add more options to your pressure cookery.  We start the list with the fastest opening method and conclude with the slowest. Further down, there’s an opening method we no longer recommend and one that used to be OK for older cookers but should not be used on modern stainless steel pressure cookers.

Sometimes this method is called Quick, Manual and, confusingly, Automatic. This is a fast opening method that can take 2 to 3 minutes.  Normal pressure release means that the cook should use the valve, or pressure releasing mechanism particular to their cooker  (such as a button to push, a lever to twist, or a slide to pull), to release pressure.  For thick recipes such as a chili or a risotto the still unopened pressure cooker should be given a few small jolts to release any super-heated seam pockets in the food after pressure is released.  This release method is used for quick-cooking foods and vegetables. It should not be used for most legume, rice and fruit-based recipes. It can be used for meat stew-type recipes (where the meat is completely covered with liquid) – but not ones where tossing the other ingredients around would mush them.

Weighted or jiggle-type pressure cookers may not have this kind of release – we recommend either using Natural Release (see below) or simply using a fork tines to gently lift the weight and release pressure.

This is a relatively fast opening method and can take from 5 to 6 minutes depending on the pressure cooker type (the element in electrics still retains heat after turning off) and fill level (more food will retain more heat).  Similar to Normal release, this method releases pressure using the cooker’s valve,  or the pressure releasing mechanism, but pressure should be released very slowly.  If the valve only allows for pressure to release full-throttle, the cook should release it in very short bursts- if anything other than steam sprays out of the valve (like foam), the valve should be closed for 10 seconds before the next slow release or short burst. The Slow Normal release is for occasions where it’s just not practical or convenient to wait for the full Natural or 10-Minute Natural release or for tricky foods (grains, legumes and fruits).

This is a slow and somewhat delicate pressure release, and as the name suggests, takes only 10 minutes – a little more if there is still pressure in the cooker that needs to be released (usually with electrics).  The 10-Minute Natural release allows for pressure to release naturally for 10 minutes and then, if there is any remaining pressure,  it is released using the Slow Normal method.  Conversely, if the pressure in the cooker goes down beforethe10 minutes are up, the lid must remain closed and the cooker undisturbed for the full 10 minutes. This method is recommended for grains which continue to cook in the residual steam locked inside the cooker without any additional heat.  The 10-Minute Natural can also be used in place of Natural Release.

This is the slowest and most delicate pressure release method, it can take anywhere from  10 to 30 minutes depending on the pressure cooker type (electrics take longer due to their thermos-like construction) and fill level (fuller pressure cookers will take longer).  The Natural release lets pressure release slowly from the cooker once the heat (or cooking program) is turned off .  It’s most recommended  opening for tricky foods that tend to foam or expand  like grains, legumes and fruits to prevent the food or its foam from spraying out of the valve;  foods that need to cool down slowly  such as braised and steamed meats and desserts to prevent their moisture from evaporating too quickly;  and,  stocks to keep the food from tossing the ingredients around in a way that would cloud it.

Some opening methods can fall out of fashion because they are either too problematic or the materials used to make the cookers (such as 100% aluminum) are no longer popular.

Using the right opening method can help a recipe end on the right note but it’s also a question of safety.  The wrong opening method could clog the safety valves or even damage the pressure cooker.

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

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

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

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

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

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

In a preferred embodiment, the seal is designed in an annular shape. It is impossible to insert a ring improperly. The opening is always covered irrespectively of the angular position of the cap in the cooking position.

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

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

The cylindrical inner part 5b of the cap 5 forming the nut is surrounded by an annular seal 9 of a resilient material. The annular seal has an internal diameter which pre-biases it on the nut. The brim 5a of the cap extends externally to the annular seal.

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

FIG. 2 shows the cap 5 from the top. It features a inscribed ring 11 which indicates the setting of the cap relative to an arrow 12 on the cover (not shown).

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

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

Xi Jinping’s over ambition and lust for power has been emboldened by mute tolerance in CPC and PRC. His adventurism is leading China to disaster, unless the Chinese reins its leadership. Backdrop

History is full of examples whenever the ambition of any autocrat grew beyond global tolerance, he became responsible for collapse of his regime, resulting in disaster of the country and population, which emboldened him by mute tolerance. Today, despite facing unprecedented global anger for being the originator of novel coronavirus, the aggressiveness of Chinese leadership on multiple fronts to suppress internal and external dissent has pushed the world against itself. Xi Jinping’s unfair adventurism for incremental encroachment to all his ever increasing claim areas in continental and maritime domain, at a time when other countries are suffering from most dangerous pandemic of the century, with death toll rising every day, is amounting to inhuman aggression, junking all morals, international conventions, rules, treaties and forcing the world to reluctantly react against his regime.

Xi started his term by dream-selling to pull China out of poverty line by 2020. Internationally he projected himself as the crusader for world peace and climate change(despite junking the ruling of PCA and violating UNCLOS), with a resolve to push through Belt and Road Initiative (BRI) to fulfil Chinese dream of rejuvenation, after century of humiliation. As ”Chairman of Everything” he indirectly declared himself as the tallest leader on the planet, got himself re-elected for second term and did everything to make himself great, under the banner of ”Making China Great”. He assumed that the world will accept him as tallest autocratic leader, as Chinese people accepted him, without worthwhile checks and balances. His anti-corruption drive systematically eliminated the entire dissenting elements and all his possible competitors.

Xi took over in 2012 as President with 7.9 per cent GDP growth and led China to economic downslide thereafter. With failing BRI, mishandling of COVID-19, there is no worthwhile achievement to his credit except that he managed to eliminate dissenting elements. His critiques in the CPC feel that his real achievements do not match his elevation to the status of MaoZedang, which has created some disgruntled elements/lobbies, who are still under check due to his comprehensive surveillance, because disagreeing with Xi ”The Core” is anti-national and leads to jail.

It is quite clear to Xi Jinping and CPC, that if he fails economically, and the educated people of China don”t get a decent life, they may not tolerate his autocracy, having no worthwhile grievance redressal mechanism and the democratic winds will start flowing from Hong Kong and Taiwan. The legal system stands hostage to party leadership justifies the boiling pot theory; hence the biggest threat to China comes from within. Some of his actions like laying restrictions on religious practices on Uyghurs” and their forced abortions in Xinjiang, use of force in implementing draconian National Security Law in Hongkong are too risky. The strict censorship of media and internet, electronic isolation, social engineering to bring societal changes are unpopular steps to minimize unrests.

The viability of ”Implosion theory” is feared to be a reality by a totalitarian regime; hence a dose of nationalism nurtured through external aggression, suits Xi Jinping”s hold on power, besides making best use of early recovery from COVID-19 in comparison to his competitors. China has unfairly used it as an opportunity to assert itself on multiple fronts, including India-China land borders to scrumptiously encroach some area not supposed to be held, as per the mutually agreed CBMs, where both sides were free to patrol. This is a sequel to the Chinese adventurism in Indo-Pacific at multiple places in South and East China sea with greater assertion against other claimants like Vietnam, Indonesia and Philippines. The rationale of China being over assertive at the time of pandemic comes from Sun Tzu”s thoughts of ”Strike adversary when it”s weak and preserve yourself when it is strong”. China is therefore speeding up its Incremental Encroachment Strategy in South China Sea as well as LAC.

The strategic calculations seem to be ambitious, as in authoritarian state, the sycophancy prevents leaders getting objective advices from subordinate strategists. When Hitler launched offensive in Russia in World War II, beyond its logistics limit for sustaining in winters, he overruled advices of subordinates and brought Germany to disaster.

In case of China, Xi emboldened by modernised arsenal and extensive exercises and propaganda is planning to take on some of the most experienced troops, despite not having a single pilot in the PLA with any operational experience. While its density of arsenal in South China Sea and Eastern Sea board looks impressive, but its vulnerability of long Sea lanes of Communications in Malacca strait and the Indian Ocean, coupled with blockading of its naval bases by hostile navies can draw out PLA out of its comfort zone, where it is no match to combined navies of hostile countries, including the US spending four to five times of China on defence over so many decades. The strong military posturing by navies from the US, Australia, Japan, and regional claimants of South China Sea enough for deterrence and accidental engagement, because an all-out war is recipe for mutually assured destruction (MAD), which even Beijing cannot afford given the fact that it faces potent nuclear and space power.

The forced occupation of landmass by China in terms of features in South China Sea claimed by others junking PCA ruling, has graduated to skirmishes. The dimensions of warfare to include economic war, cyber and information war, biological war by asymmetrical impact of COVID-19, resulting many more deaths than all world wars put together, large scale military posturing in Indo-Pacific and physical land grab offensive by China in Ladakh, using pandemic as a weapon.

The possible alliances also seem to be on the horizon seemingly China, Pakistan and North Korea taking on competitors of China and everyone else in the world not agreeing to Chinese narrative. The current global situation has every element of a World War, except that the dimension, instruments and modalities have changed from conventional war, and the war has not been ”Formally Declared”; hence it may well be called as ”Undeclared Third World War with Changed Instruments and dimensions”. The world has already entered in preparatory phase of it, without recognising it to be so.

In continental domain its land grab efforts in Ladakh have been rebutted by India, which honoured its 20 fallen soldiers with state honours, whereas the PLA chose to hide its fallen soldiers much more in number, creating another wave of anger amongst the PLA veterans. The mutual disengagement is being viewed with suspicion as PLA demonstrated its unprofessionalism to the world by using barbaric tools for attacking Indian soldiers, junking the CBMs and yet bought heavy casualties. India is certainly not going to take mini disengagement gestures for granted, unless PLA withdraws to pre-standoff positions; hence will be ready to respond with all options on the table.

In maritime front, the US has already demonstrated strong military posturing. The ASEAN, which was muted by China so far, by consolation of draft Code of Conduct and purse diplomacy, combined with coercion due to large power asymmetry, seems emboldened to talk about UNCLOS, demanding fair share of EEZ of affected countries. Taiwan, emboldened by national sentiments, leadership, the US support through Taiwan Relation Act and NDAA has started identifying itself as a nation, junking ”One country Two systems”, ready to defend itself should a situation arise, besides granting asylum to willing people from Hong Kong. Japan is looking for strengthening its defence capabilities. Some more adventurism by North Korea may see Japan going nuclear in future. Xi Jinping”s ambition has costed global loss of trust and some important markets for China. Russia and Iran have a forced marriage with China, due to sanctions from the West, but given the geo-strategic situation, playing neutral, along with sale of weaponry/oil may be the best option for them.

China may be able to implement the draconian National Security Act in Hong Kong, but global reaction is unavoidable. China has to bear the cost of demise of its financial hub, with many countries inclined for economic distancing, shifting FDI, banning concessions granted to Hong Kong, granting citizenship to those willing to exit, thus creating ideal conditions for urban insurgency in times to come, besides the rural insurgency of Xinjiang. Suddenly the voices in support of Uighurs and Tibetans and questions on ”One China Policy” have started becoming active, notwithstanding the threats of Chinese wolf warrior diplomats.

Xi Jinping”s Chinese dream of ”Rejuvenation” and his aim of ”Prosperous Developed Society” with a ”War Winning Modern PLA” by 2050 was achievable, had he not harboured dictatorial over ambition to achieve these aims and dislodge the US as a superpower, making unfair use of pandemic. In fact, the first major conversion of features in South China Sea to military bases took place during the last US elections, with no big bang action from the US. This emboldened Xi to use pandemic unfairly to fulfil all his aims before time, without having capacity to protect its global shipping outside its eastern seaboard. With the kind of global anger he has generated against his regime, the lesson of diversification of global factory for the world, along with need of economic distancing from China has become evident. Xi has thus pushed his country on a path to disaster unless Chinese people wake up and shake up the CCP and rein their leadership to protect their dreams.

From the Indian perspective, this is the time when Beijing is under maximum external and internal pressure since last five decades. If Beijing continues with its high headedness, it will invite further pressure. This may well be the time to push through border settlement or demarcation of LAC as the political cost of resolving the border/LAC may be lesser than an active front with India. India should not settle down with token disengagement because unless the LAC is demarcated the standoffs will continue. For the time being India should not blink at the borders.

We are all familiar with different stress. We are under the pressure of the atmosphere every day. We just don"t feel it because of the air balance in our bodies. In our daily life and industrial production, pressure has brought us great convenience. For example, we are familiar with the pressure cooker, it can be in a very short time, we like to eat the ribs braised rotten;Industrial boilers use the pressure in the boiler to convey steam over great distances.But the amount of pressure is critical to safety.If there is no reasonable safety protection, accidents like explosion and gas leakage will happen if the pressure is too high.Stress changes from an angel to a devil.In order to prevent the harm of pressure, many automatic safety devices are designed on the equipment which need high pressure.

The safety/relief valve, called security valve. It is when the vent is blocked or the pot when the pressure is too large to prevent explosion emergency ventilation. Security hole is connected with the inside actually, but was cut off a layer of aluminum metal tin material. When the pot too much pressure, the temperature too high, the aluminum tin will melt to reach the role of emergency safety exhaust.

A2: It may be that the pressure in the pot has not come down, or it may be that the safety valve is stuck, try to gently pressure with chopsticks, if the pressure immediately after the jet, it means that the pressure in the pot is large, wait for a while before cooking.

A3: Pressure cooker valves, Bakelite handles, side handles, silicone sealing ring, safety valve, and other accessories for pressure cooker. Everything related to cookware.

1, first add the right amount of water in the pot, will cut the chicken pieces into the water, the water over the chicken, the fire boil immediately remove the chicken to wash

2, clean the chicken in the pressure cooker, add thick ginger, spring onion, 2 root, add a tablespoon of rice wine (preferably in shaoxing rice wine) in the cleaned, Chinese wolfberry, dangshen, Chinese angelica (less put, a small piece), jujube (4, 5 grain of can, more will be a sour soup), 3 longan pulp, such as fear of lose, can get rid of angelica, add 5 g jade bamboo, pearl barley, add a little less salt (make chicken flavor), add water after a chicken an inch or so, cover the pot and valve, boil over the stove fire;

3, pressure cooker steam after changing the medium pressure for 5 minutes, and then change the low pressure for 10 minutes (can keep the soup is clear, not turbid), turn off the heat and wait for pressure cooker reduced;

4, steam open the pot cover, pick up the ginger and onion, add the right amount of salt and chicken essence seasoning (according to personal preference), a pot of delicious chicken soup is done, drink it!

5, if it is with ordinary soup pot stew, water to add more, not the middle of the water, otherwise the soup is not mellow; Simmer over high heat for 10 minutes, then simmer on low heat for 1 hour (for young chicken, double the time for old hen), season to taste;

Prevent blasting and emergency ventilation when the vent is blocked or the pot pressure is too high. The safety hole is actually connected to the inside but is cut off by a layer of aluminum tin metal.

I’ve spent my entire career in professional kitchens, and the last five years writing cookware guides for Wirecutter. I have extensive knowledge of pots and pans. For this guide, I built on my personal experience by interviewing pressure-cooking experts, including Lorna Sass, author of Dad Cooks Dinner. And I also turned to reputable editorial sources such as Cook’s Illustrated (subscription required), Hip Pressure Cooking, The Veggie Queen, Serious Eats, and Miss Vickie.Who should get this

If you’re interested in making soups, stews, stocks, and one-pot meals in a third of the time it would take in regular cookware, a pressure cooker is for you. Pressure cookers seal tight to trap steam, which builds pressure inside the pot. Because the boiling point of water increases at higher pressures, food in a pressure cooker cooks at a higher temperature than it would in a pot (and higher heat = less cooking time).

Pressure cookers are also essential for high-altitude dwellers (above 3,000 feet). Atmospheric pressure is lower at high altitudes, so the boiling point of water decreases as elevation increases (PDF). For example, water boils in Denver at 202 degrees Fahrenheit (as opposed to 212 °F at sea level). A pressure cooker at 15 psi raises the boiling point in Denver to 244.4 ºF, thus cooking food hotter and faster.

We understand that some folks find pressure cookers intimidating. We’ve all heard stories of a cooker blowing its lid and covering the ceiling with split-pea soup. But those stories probably involve old-school pressure cookers that lack the safety features of modern models. The newest generation of stovetop cookers are safer and easier to use than ever before because they’re equipped with automatic steam venting (if too much pressure builds) and visible pressure indicators. Read more about the safety of modern pressure cookers here.Stovetop vs. electric pressure cookers

Choosing between a stovetop and electric pressure cooker is a matter of your personal cooking style and need for convenience. Although a stovetop cooker requires a bit of babysitting, an electric pressure cooker does most of the work for you (kind of like a slow cooker). A lot of folks still prefer stovetop pressure cookers over electric models (myself included) because they cook faster, sear better, and offer more capacity for their size. A stovetop model cooks at a higher pressure level than any electric pressure cooker currently available (15 psi compared with 12 psi, respectively). More pressure means a higher boiling point, and therefore faster cooking times.

Stovetop pressure cookers sear and sauté better and hotter than electric models because your range burner is much more powerful than any heating element in a small electric appliance. When you can sear a thicker, darker crust on meat, that translates to more complex flavor in your finished dish. Electric models are bulky because of the housing around the cooking pot, something stovetop cookers don’t have. While an 8-quart electric cooker has roughly the footprint of a large dish rack, our top pick is the size of a regular stockpot.

Finally, electric cookers depressurize either naturally as they cool, or quickly through the steam-release valve. But with stovetop cookers, you have a third option of depressurizing quickly but gently by running cold tap water over the lid (something you should never do with an electric appliance).

But electric pressure cookers, like the Instant Pot, have their benefits too. Namely, they are fully programmable and don’t require babysitting: you can turn them on and walk away. They can also do other things that stovetop cookers can’t, like slow cook and make yogurt. That said, we still love stovetop pressure cookers because they’re faster and easier to store than their electric counterparts. If you’re curious about electric cookers, we have a guide for those, too.How pressure cookers work

Think of a pressure cooker as just a pot with a special lid that raises the boiling point of water. The lid is fitted with a silicone gasket and locks onto the pot to create an airtight seal that allows steam and pressure to build. Under pressure (up to 15 psi in a stovetop pressure cooker) the boiling point of water (212 ºF at sea level) can climb as high as 250 ºF. This can decrease cooking time by up to two-thirds.

Modern pressure cookers (also called second-generation) are quieter, easier to use, and more versatile than first-generation models. Second-generation cookers have features that their predecessors lack, like visible pressure indicators and a choice of pressure levels. The valve system on old-style pressure cookers causes them to whistle constantly while cooking, and offers only one pressure setting: high. New versions of both first- and second-generation pressure cookers are equipped with safety mechanisms so there’s little to no risk of accidental eruptions.

One important safety measure to note is that stovetop pressure cookers do require some monitoring (unlike electric pressure cookers, which allow you to hit Start and walk away). First, after loading your ingredients into the cooker, make sure the gasket and lip of the pot are dry and clean, to ensure a tight seal. Then, with the lid locked into place, you’ll need to heat the pot on the stove over medium-high heat, watching for the pressure indicator in the lid to pop up. This is your cue to turn the heat down to low and set the timer according to your recipe. When the timer stops, take it off the heat and depressurize the pot naturally (by waiting for it to cool) or quickly (either run cold tap water over the pot or use the steam-release button).New pressure cookers are totally safe

Pressure cookers have come a long way since the rattly, potential kitchen geysers our grandparents used. New pressure cookers come with a system of safety features like backup pressure-relief valves, or, in some cases, gaskets that are designed to vent steam in the case of overpressurization. Stovetop models require a little more attention than electric pressure cookers because you have to reduce the heat once they come up to pressure, but they’re still safer than ever.

Don’t bother with cookers made before 1990. They have only one pressure-release valve, and if a bean skin or any food particle clogs the valve, the lid will blow. Many don’t have locking lids, so you can open the cooker while at full pressure and give yourself a nasty steam burn. Plus, they’re noisy and the gaskets are old. Valves and gaskets need to be replaced on pressure cookers because they wear out with use (even those on new cookers), and you’d be hard pressed to find replacement parts for cookware that went out of production years ago.How we picked

A pressure cooker is a great kitchen tool because it can cut cooking times in half. But quick cooking times don’t mean much if the cooker is a royal pain to use. Top-performing models are easy to use, versatile, well-designed, and simple to clean and maintain. To find the best stovetop pressure cooker, one that suits both experienced cooks and novices, we considered these features:

The ideal pressure cooker will let you caramelize onions, sear meats, and cook a variety of dishes. Cookers with a wide, low profile allow for better evaporation when searing and sautéing. A deeper pot has a smaller cooking surface, so browning meat takes longer because you have to work in smaller batches.

When deciding what size to get, you want to take an honest look at your cooking habits and the number of mouths you regularly feed. A two- to four-person household can easily get by with a 6-quart capacity pressure cooker for dinners, but that volume is limiting for large-batch cooking and stock-making. For us, the sweet spot is 8 quarts. It’s big enough to make a decent amount of stock and can cook as little as 1½ cups of liquid. But we also understand that one size doesn’t fit all, and our top pick is available in four sizes to cover a wide breadth of needs.

Pressure cooking can be a nerve-racking affair for some, so we prefer pots that eliminate most of the guesswork. The lid should lock on smoothly and tightly. Not knowing if your pressure cooker is sealed properly or struggling to get the lid in the right placement is frustrating. Looser-fitting lids will still allow the pot to come up to pressure but may jiggle, causing you some uneasiness in the process.

We especially liked cookers with easy-to-spot pressure indicators. Our favorite model has a large, bright blue spring valve with white rings as pressure markers (one for low, two for high). Cheaper cookers have recessed indicators that are more difficult to see from a distance.

All pressure cookers perform similarly when the lid is sealed and the built-up steam is doing its thing. But the best should heat evenly enough to sauté or sear aromatics and meat without scorching—otherwise you have to do those tasks in a separate pot. Most pressure cookers are made of stainless steel, with a tri-ply disk (aluminum sandwiched between two layers of stainless steel) at the base of the pot. The best pressure cookers, ones that deliver the best searing action, have thicker, wider disks that distribute heat evenly and lessen the chance of scorching.

Small things on pressure cookers should be replaced occasionally. The gasket (silicone ring in the lid), and valve base seals will wear out with use and age. You’ll know if these parts are worn out because your cooker will take longer to come to pressure, and you may notice steam escaping where it didn’t before. For this reason, we looked for pressure cookers from companies with easy-to-purchase and affordable replacement parts.

Warranties on pressure cookers usually cover only the pot and lid for an extended period of time. Soft, rubbery parts that degrade with use, like the sealing gasket, are considered consumables and not covered under warranty.How we tested

Our kitchen team examined the quality of the food we cooked in each model, as well as their user-friendliness. We cooked unsoaked black beans, brisket, and brown rice to see if some models took more time or babysitting than others. We sautéed onions and aromatics, and seared some beef to test heat distribution across the cooking surface.

After all of our testing, the end result was more or less the same. Any pressure cooker will cook basic dishes, like beans and braised meat, no problem. The difference was how usable they were and how well they seared meat and sautéed vegetables. Flimsy stovetop cookers scorched while searing meat, and had lids that were difficult to attach.Our pick: Fissler Vitaquick 8.5-Quart Pressure Cooker

The Fissler Vitaquick 8.5-Quart Pressure Cooker is an exceptional stovetop pressure cooker with a smooth locking lid and superior browning capabilities. It’s our only pick that has two pressure levels. Low pressure is ideal for delicate foods (eggs and fish) and high pressure quickly cooks dry beans and tough cuts of meat. The tri-ply base is thicker and wider than the Presto’s (our budget pick) and offers the best browning and searing of any pot we tried, leaving us with no scorch spots on the edges of the pot. The Fissler is on the heavy side, but it offers an easy-to-grasp helper handle for added support when transporting. Yes, the Fissler is pricey, but if you’re serious about pressure cooking, it’s money well-spent.

Of all the pressure cookers we tested, the Fissler is the easiest to use. The lid sits and slides into place more smoothly than the Presto’s, and clearly lets you know it’s in place with both an audible click and an indicator window on the handle that turns green. Instead of a recessed pop-up pin like the Presto has, Fissler’s pressure indicator is easy to see from across the room and is marked with rings, one for low pressure and two for high. The pressure-release button is in the handle, keeping hands away from the steam-release valve. With the Presto, the steam-release valve is the pressure-control knob, so your hand has to get close to the hot steam vent.

We like the heavy tri-ply disk in the bottom of the Fissler Vitaquick. It’s the thickest of the stovetop cookers we tested and the only one that extends to the edges of the pot. This translates to better heat distribution when searing. The Fissler was the only pot we tested that didn’t scorch on the sides, which made for easier cleanup.

The Vitaquick has the largest cooking surface of all the stovetop cookers we tested, measuring 10½ inches across, 2 inches more than the Presto. We really appreciated the extra breathing room for searing and sautéing. The thicker, wider disk in the bottom of the pot also allowed us to use larger flame to get the cooker up to pressure. The disk covered our high flame so there wasn’t any concern about heat damaging the handle or locking mechanisms.

This cooker is very easy to clean. Just remove the gasket from the lid and hand-wash all the parts in hot soapy water. Fissler offers a limited warranty that covers manufacturer’s defects, but the warranty doesn’t cover misuse or parts that are subject to wear—including gaskets, valve parts, and silicone membranes.Flaws but not dealbreakers

The Fissler Vitaquick is an expensive pressure cooker, and the premium cost extends to replacement parts. Replacing the gasket in the lid will set you back $25 before tax and shipping. For context, a new gasket for the Presto (our budget pick) is $11 before tax and shipping. We don’t think this is a dealbreaker because good materials cost money and are worth it.

Though we absolutely love this cooker, we admit that the price is prohibitive for many folks. If you want a more affordable pressure cooker, check out our budget pick.Budget pick: Presto 8-Quart Stainless Steel Pressure Cooker

The Presto offers only one pressure setting, and you have to keep a closer eye on the controls, but it’s a great pot if you want to try out pressure cooking without spending a lot.

If you’re new to pressure cooking and you want a low investment as you test the waters, we recommend the Presto 8-Quart Stainless Steel Pressure Cooker. It’s a simple, straightforward pressure cooker with zero bells or whistles, but it comes equipped with all the modern backup-valve safeguards. Compared with other tall and narrow cookers we tested, Presto’s wide shape allows for decent searing (if kept to small batches). Unlike our top pick, this cooker has only one pressure setting. But overall, the Presto cooked everything we asked it to, and cleanup was easy.

For making stocks and beans on the fly, this pressure cooker can’t be beat for its price. But for things like involved roasts or braises that require high-heat searing, you’ll want to either use a heavy skillet for the searing part or go with a better-quality cooker. Constant high-heat searing will blacken the bottom of this pot, and it doesn’t sauté as evenly as the Fissler.

The weight-modified valve has only one pressure setting. The pressure indicator is recessed, so you have to stand over the cooker to see if it has popped up. This means you shouldn’t stray too far away from the Presto as steam builds, because you need to reduce the heat once pressure is reached.

In the event you decide to buy this cooker and fall in love with pressure cooking, you will want to upgrade eventually. My partner bought the Presto four years ago after reading about it in Cook’s Illustrated (subscription required). I immediately groaned something about not needing another piece of equipment in our small Brooklyn kitchen and put it on a shelf. After I was assigned this review, I dusted it off and started tinkering. I can say for certain that this pressure cooker is a solid piece of cookware, but I’m outgrowing it. I want a wider pot with better heat distribution for searing meats, and the Fissler Vitaquick is in my sights.

Presto offers a generous 12-year limited warranty that covers manufacturer defects but not normal wear and tear to gaskets and valves. Replacement parts are available through the Presto website. The Presto also comes recommended by Cook’s Illustrated (subscription required) and is highly rated on Amazon.Care and maintenance

Your pressure cooker’s instruction manual has detailed cleaning instructions that are simple to follow. It’s important to take extra care when cleaning your pressure cooker’s lid. Remove the gasket and wash with hot soapy water. Wash the lid under hot running water with soap and make sure there isn’t any food debris in the valve.

You’ll need to replace gaskets from time to time, and that’s normal for all pressure cookers. These soft parts wear out eventually and you’ll notice them giving out when your pressure cooker won’t stay pressurized like it did before. If you see excessive steam escaping from the lip of the pot or the valve, it’s time for a new gasket. Always buy replacement parts from the company’s website or authorized dealer to make sure you’re getting an authentic part made for your specific model.The competition

Our former top pick, the Fagor Duo 8-Quart pressure cooker, has been discontinued because the company is going out of business. You can still find it at retailers (as of May 2018), but when those models are gone, that’s it. The Fagor Duo is a good-performing pressure cooker for the price. But we don’t know what kind of customer service Fagor will give after it officially shutters.

Even though Kuhn Rikon innovated the spring valve, and thus the second-generation pressure cooker, the Duromatic Pressure Cooker, 7.4-Quart didn’t wow us. Getting it to hold a certain pressure was difficult, so we found ourselves standing over the pot fiddling with the burner half the time. We had to order two Duromatics because the first one came with a loose handle, but the second was fine. It’s sturdily built (barring any lemons), but at this price, you’re better off paying a bit more for the Fissler Vitaquick.

We really liked the easy-to-operate lid on the T-Fal Clipso, but the unit’s narrow stockpot shape was too limiting, making browning meat awkward. Also, the lid itself never seals tight. It jiggles around a bit, which always made us a little nervous.Sources

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.

This app-enabled version of the popular Instant Pot may cost a bit more than the brand’s other models, but it gave us the best results, has the simplest, easiest-to-use interface and even allows you to release steam via app.

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.

Pricey? Yes. But this high-quality design is simple to use, includes a lid that’s a snap to lock into place and, most importantly, gave great cooking results with every recipe we threw at it.

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.

The Pro Plus was tops when it came to results from our three recipe tests: unsoaked pinto beans, a mushroom and pea risotto and beef stew. The beans were cooked consistently throughout to a perfectly soft but not squishy texture, whereas other models we tested left some beans hard and some practically macerated. The risotto was creamy and fluffy after a mere five-minute cook time (we will never constantly stir this dish for an hour ever again). The stew was just a bit thinner than the broth we made in the Breville Fast Slow Pro, but the meat and veggies all came out tender without turning anything to mush, and just a few extra minutes on the sauté setting thickened it right up.

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

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

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

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

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

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

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

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

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

While it doesn’t offer remote steam release like the Instant Pot Pro Plus, an auto steam release button allows you to depressurize hands-free by setting quick, pulse or natural release for your recipe in advance. The lid is hinged, removable and (hooray!) dishwasher-safe and the silicone seal was easy to remove and put back in place. It comes with a ceramic-coated inner pot, stainless steamer basket and rack and a hard-bound recipe book.

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).

More importantly, we got great tasting, perfectly finished meals out of the Duromatic.The risotto turned out wonderfully. “I’d never not cook risotto this way again,” one taster said. The beans were just right, as were the tender stew meat and vegetables and hearty gravy.

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.

Now, at $250, we acknowledge this is an investment piece. But if you’re willing to spend the money, keep in mind that the Swiss company has been in business since 1926,and has produced the Duromatic since 1949, and offers long-lasting products along with a 10-year warranty, might just sway your decision.

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 re