Updated May 2022
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Buying guide for Best pressure cookers

If you like cooking for guests, but hate the time it takes, you may want to invest in a pressure cooker. Using high-pressure steam, a pressure cooker can prepare tough meats in a matter of minutes. Pressure cookers can also steam vegetables, make soups, cook rice and beans, and even make chili.

With the popularity of the all-in-one machine, there are plenty of different models to choose from. But, before you commit to a pressure cooker, you should consider the capacity you’ll need, its versatility, the number of settings available for cooking different meals, heaviness, user-friendliness, and durability. We cover all these features, plus price point, in our reviews.

We’ve offered some recommendations of the best pressure cookers money can buy. If you aren’t ready, read on so you can make an informed purchase.

How pressure cookers work

In a manner somewhat similar to braising, a pressure cooker prepares food using steam that is tightly sealed in a special pot.

  • Liquid in the form of water, stock, broth, or even wine is heated in the sealed chamber, which creates steam.

  • The airtight seal creates a large amount of pressure inside the pot, which heats the liquid to a high temperature.

  • Once the lid is closed, the correct amount of pressure is selected based on the recipe.

  • The pot is placed on the stove on very high heat until it reaches the desired pressure. Pressure level is indicated in various ways depending on the cooker; it can be a digital readout or manual gauge.

  • When the desired pressure is reached, the heat is lowered to maintain a consistent pressure. It can take up to 10 minutes for a pressure cooker to reach its target temperature.

When cooking is finished — but before the lid is opened — the pressure inside the pot must be released. That process can be done in one of three ways:

  • Quick release
    The steam valve is gently turned so the heat can escape.

  • Natural release
    The heat is turned off, and the pot is allowed to cool for 10 to 15 minutes before lid removal.

  • Cold-water release
    The pressure cooker is placed under running cool water. This is the most dangerous method of pressure release, as steam can escape from vents accidentally left open.

How to BBQ with a pressure cooker

Better taste, better nutrition – faster, easier

Many people eat pressure-cooked food because they believe it’s healthier, tastier, and easier/faster to prepare.

Indeed, a pressure cooker’s combination of steam and pressure speeds up the cooking process while simultaneously preserving key nutrients and vitamins. And the end results taste great.

Our kitchen expert Francois says: "Pressure cookers are lifesavers for busy chefs. Cook a risotto in 15 minutes without stirring!"

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Born and raised in Paris, the land of unapologetic butter, Francois has spent the last 20 years shaping the American culinary world behind the scenes. He was a buyer at Williams-Sonoma, built the Food Network online store, managed product assortments for Rachael Ray's site, started two meal delivery businesses and runs a successful baking blog. When he's not baking a cake or eating his way through Europe, Francois enjoys sharing cooking skills with cooks of all levels. Rules he lives by: "Use real butter" and "Nothing beats a sharp knife."
Kitchen Expert

Pressure cooker history

First-generation pressure cookers

If you model your kitchen after your grandmother, there’s a pressure cooker that’s just right for you. Generally found at garage sales or on Craigslist, these first-generation pressure cookers require careful monitoring but can get the job done perfectly.

The earliest pressure cooker models have a weight on the top of a valve that releases steam during the cooking process. The drawback is that there is no gauge, so everything cooks at the same temperature.

Toward the end of this first generation of pressure cookers, some manufacturers made weights of varying sizes that allowed cooks to monitor the pressure. Cooking time would then be based on the number of long “whistles” that issued from the pressure cooker. For example, when the cooker gave off seven whistles, your roast was done.

Second-generation pressure cookers

The second generation of pressure cookers had a built-in gauge which could be adjusted to the desired pressure. Often, these appliances had two or more settings. In many cases, there was no release valve, which meant users had to be extra careful in how they released steam before opening the lid.

Pressure cookers in the ‘90s and beyond

In the early ‘90s, electric pressure cookers hit the market. These appliances allowed users to regulate both heat and pressure. As technology improved, electric pressure cookers advanced in stages.

  • Stage One
    Market offerings had a manual timer with no pre-programming ability.

  • Stage Two
    The market began to offer digital timers with delayed cook settings.

  • Stage Three
    The market began to offer smart digital functions that enable detailed setting control. Stage three also introduced the multifunctional model which, in addition to pressure cooking, functions as a rice cooker, steamer, yogurt maker, and stock pot.

What to cook in your pressure cooker

While it’s true that you could cook just about anything in a pressure cooker, some foods and recipes lend themselves better than others to this fast, high-heat style of preparation. Here are some ideas.

Pot roast

Though a good pressure cooker pot roast recipe may require a fair amount of prep work (including browning the meat and sautéing the vegetables), you’ll have a hearty dinner that will no doubt please family and guests after about 45 minutes in an electric pressure cooker. Notably, one of the key benefits of cooking with steam pressure is that it allows users to find success with less-expensive (tougher) cuts of meat.


A bit of advanced prep is required for chili, too — mostly browning the meat and removing excess fat. But once all ingredients are placed in the pot, the pressure cooker works quickly (in about eight minutes) to create a chili to remember.

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Expert Tip
If you live at an unusual altitude, you may need to adjust your cooking time accordingly.


Do you love soup? If you choose, you can use your pressure cooker to kick up a traditional vegetable soup with a little added protein in the form of chicken. If you’re lucky enough to have a multifunction pressure cooker, you can perform the vegetable and chicken sauté work in one pot. Once all the ingredients are in place, cooking time is a quick 15 minutes on high.


Yes, you can make cheesecake (as well as other desserts) in a pressure cooker. According to many recipes, the cooking is actually done using steam while a springform or other pan is placed on a trivet or makeshift foil lift. The steam surrounds the pan during the 40-minute cooking time.

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Did you know?
Pressure cooking helps veggies retain between 90 and 95% of their vitamins as compared to boiling, which can cut vitamin content in half.

Safety first

Calamities are bound to happen in any kitchen activity, but the heat and pressure that builds up in a pressure cooker necessitate a number of safety-first rules.

  • Make sure the rubber gasket seal is intact. Many manufacturers suggest you replace the rubber gasket annually, but it may be wise to keep a spare on hand. A broken or chipped gasket will prevent the appliance from sealing tightly, which could cause it to open unexpectedly.

  • Do not put too much food in the pressure cooker. The heat will cause the food to expand, so don’t fill the pot more than half full. Opening the pot with an overflow of food could lead to severe burns.

  • Add enough water. An inadequate amount of water could lead to an imbalance in pressure, which could in turn lead to burnt food.

  • Do not fry in your pressure cooker. The heat from too much oil in the pot could damage the valve and other parts of the appliance.

  • Be extra careful in releasing pressure and opening the lid. There is no formal tally of pressure cooking accidents, and with newer digital models they may be less frequent. Nevertheless, you should always read the directions of your unit before using it. See the aforementioned methods for safely releasing steam and opening the cooker lid.

"At one point, pressure cookers were limited to rapidly braising cheaper cuts of meat. With a refresh and a few semiconductors added, the pressure cooker’s range now includes the slow cooking of soups, the rapid preparation of dried beans, and much more."


Under $50

A traditional pressure cooker, generally made of aluminum, can be found in this price range. Generally smaller in capacity — between 8 and 16 cups in many cases — these pressure cookers have safety features built into the handles and release valves. They do lack precise gauges to control the amount of pressure, but they are suitable for small families and for those who don’t plan to use the unit on a regular basis.

Under $100

Climbing up the price ladder, we begin to find large electric pressure cookers, some with capacities of more than one gallon. Here you will also find stovetop models that have the same features as their aluminum counterparts but are made of stainless steel.

Closer to the $100 mark, you can find some of the more recognizable names in pressure cookers, like Cuisinart.

Under $200

For under $200 — and sometimes less than $100 — you can grab yourself a popular Instant Pot that performs other functions beyond pressure cooking, such as sautéing and yogurt-making. The price will vary depending on capacity and smart features such as Bluetooth capability.

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Expert Tip
The cold-water release method is best for foods with shorter cooking times, like vegetables. For example, the cold-water release method works well for broccoli, which can cook in just two minutes in a pressure cooker.

Pressure cooker barbecue feast

Whip up pulled pork sandwiches for a whole party in less than an hour with little to no effort.
No boiling water required for corn on the cob in your pressure cooker.
No barbecue is complete without mac and cheese. Make the pasta in minutes in the pressure cooker then add cheese.
Try out baking in your pressure cooker by making cornbread.
Add in some nutrition with steamed artichokes.
Your summer barbecue is ready – no grilling required.
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