I enjoy being retired because I can explore obscure topics without feeling guilty that I should be doing “real work.”

In my last post, I investigated the energy efficiency of tabletop cooking appliances and was surprised by how energy-efficient pressure cookers were. Some were over eight times more energy efficient than a large crock pot I tested. That was amazing, so I thought I would research them more.

Pressure cookers have always remained popular in countries with high energy costs or limited energy resources. However, they became less common in the US market after microwave ovens and crock pots gained popularity in the 1970s. However, they have had a significant resurgence since the introduction of the Instant Pot in 2010.  

In the late 1600s, Denis Papin developed a primitive pressure cooker called the Steam Digester. It was used to extract fat and break down animal bones.  

In 1857, Louis Pasteur published his first paper on the role of bacteria in fermentation, heralding an understanding of the role of microorganisms in cheese production and milk spoilage.  His research led to the germ theory and the role of microorganisms in disease.  

By the late 1800s, manufacturers were using pressurized steam to sterilize the contents of canned foods. In 1905, the National Pressure Cooker Company (now National Presto Industries)  started manufacturing large pressure canners for commercial operations. In 1917, the USDA established a canning pressure of 15 PSI as the standard. The USDA deemed pressure canning the only way to safely can low-acid foods (meats, beans, etc.). Canner retorts are the predecessors of the home pressure cooker.

Alfred Vischer introduced the first home pressure cooker, the Flex-Seal Speed Cooker, in 1938. However, the Presto pressure cooker, introduced at the 1939 New York World’s Fair, was the one that caught the attention of homemakers. The Presto was revolutionary as it utilized a simple twist on the pressure lid instead of relying on screws or clamps. The 1930s were a time when home kitchens were starting to modernize.  One can only imagine the significance of the pressure cooker, a device that could cook food three to ten times faster than conventional methods. Pressure cookers became a hit, similar to the home microwave oven’s popularity when they became affordable in the 1970s. The original Presto Pressure Cookers were made of aluminum.

World War II ended consumer manufacturing as industries were reassigned to the war effort, but demand for pressure cookers remained high. Presto stopped manufacturing pressure cookers but continued manufacturing retort canners, deemed necessary for the homefront war effort. However, they were made of steel, as aluminum was too crucial for the war. 

Companies in the US resumed production of home pressure cookers in 1945.  Since there was a high demand for pressure cookers, multiple manufacturers took on the task.  Some companies were more concerned with profit than safety and produced unsafe units. Stories about pressure cookers exploding are from this time.

Any kitchen tool can be dangerous, from a dull kitchen knife to a saucepan left unattended on a stove. Modern pressure cookers are kitchen tools, so they fit into this list. However, they have multiple safety features built in and are very safe if used according to common sense and the provided instructions.  

My pressured story

I grew up in a household that used a pressure cooker several times a week.  My mom made the most amazing soups, stews, goulash, chicken paprikash, chop suey, pot roast, swiss steak, and so much more in her Model 40 Presto aluminum pressure cooker. The cooker was built like a tank, and she also used it as a regular pot by leaving off the pressure regulator.  It was the gadget of choice to make popcorn as its thick base made burning popcorn less likely. 

This old-style unit operated slightly differently from more modern cookers.  You waited until a stream of steam came out of the vent tube before popping on the regulator, which seemed to have a spring design as it allowed you to cook at several pressures.  I’ll talk more about regulators later in this post. 

My mom used that 4-quart cooker to feed a family of seven until the mid-1970s when she bought an aluminum 6-quart Presto. She continued to use both pots depending on her cooking needs. The new pot had the more familiar “jiggler” style pressure regulator.  Both required very little maintenance.  Every year or two, my mom would send me to our local 5 and 10 store to buy a rubber gasket, and I also recall going there once to buy a rubber pressure plug.  Both purchases were inexpensive.

When my mom passed, my sister got the Presto model 40 and continued to use it regularly until 2017, when her operator error destroyed it. Since the Model 40 was produced in the 1940s, that pot lasted almost 80 years! I was given the 6-quart Presto but didn’t use it much.  The yellow paint on its exterior was badly flaked and looked ugly.  Instead, I bought a new stainless steel pressure cooker and continued the family cooking tradition.

I’m a gadget guy, so I have many kitchen appliances. I find learning how to use them enjoyable. During my adult life, I have used all sorts of pressure cookers in various situations, including when I camp.  I am sold on them and know they are both speedy and efficient.  However, I didn’t realize how energy-saving they were until I researched my last post. 

In that post, I discovered stove-top and electric (think Instant Pot) pressure cookers were significantly more efficient than slow cookers. I always thought the Crock Pot was the small appliance energy king.

Why are pressure cookers beneficial?

• They cook 3 to 10 times faster than standard cooking methods.
• They are one of the most energy-efficient cooking appliances.
• They retain nutrients more than many other cooking methods. 
• They are highly versatile and can cook anything from a hearty bean soup to a delicate cheesecake.
• They can transform tough cuts of meat into tender, delectable dinners.
• They can cook multiple foods at once without mixing flavors.
• Dehydrated foods like dried beans can be cooked without pre-soaking.

How can they cook as fast as they do?

Pressure cookers require liquid, which they boil and turn into steam.  That steam pushes out the air in the cooking vessel, at which point the pot seals and pressure builds in the pot.  

Liquid water is always trying to turn into a gas. If you pour some water on your driveway, it will evaporate into a gas.  You can accelerate that evaporation process by adding energy to the water in the form of heat.  The water will boil, and you can see the evaporation process as steam. Water boils at sea level at 212F (100C).  No matter how much energy you supply to the pot, the liquid water will never exceed 212F. It is at equilibrium with atmospheric pressure pushing it down at 15 PSI (pounds per square inch). 

Water will boil at a lower temperature at high elevations where the atmospheric pressure is less than 15 PSI, and the converse is also true. If there were a way to increase the atmospheric pressure above 15 PSI, water would boil at a higher temperature.  A pressure cooker can do just that.

The atmospheric pressure at sea level is 15 PSI. A standard American stove-top pressure cooker operates at two times this atmospheric pressure (15 PSI + 15 PSI = 30 PSI), allowing the water in the vessel to be heated to 250F (121C) instead of 212F (100C), and this cooks food faster.

But why does a pressure cooker cook foods faster than an oven, which can reach 400F and beyond? Food cooked in an oven has an insulating layer of cooler air around it, slowing down the cooking process. Convection ovens use a fan to break through that insulating layer partially, so they cook faster than conventional ovens. Pressure cookers eliminate the air-insulating layer by pushing it out and replacing it with scorching steam.

Additionally, all foods are mostly water. A carrot is around 88% water, and a pot roast is around 70% water. Under normal atmospheric pressure, this internal water can only be heated to 212F at sea level (just like the water in the pot itself).  However, it can reach higher temperatures under pressure, allowing food to cook faster.  That additional heat breaks down connective tissue faster, which is how a tough pot roast can turn into a delectable dinner in only an hour of cooking. 

I just told you that water’s boiling point depends on atmospheric pressure and that water boils at a lower temperature at higher altitudes as there is less atmospheric pressure. This reduction in boiling temperature can lengthen the time it takes to cook something in a pot, and the same is valid for using a pressure cooker at high altitudes. A US stove-top pressure cooker will increase the pressure in the cooking vessel by 15 PSI above the outside pressure. The general rule is you need to add around 5% more cooking time for every 1,000 feet above 2,000 feet elevation. If you are cooking something that requires 60 minutes of pressure cooking time at sea level, it may take 63 minutes at 3000 feet above sea level. 

Secret Added Time.

It may sound impressive that a pressure cooker can cook something in less time needed by traditional methods, but that time is calculated after the appliance has reached pressure. The liquid has to boil and create steam for this to be accomplished, and depending on the volume of liquid in the pot, that may take a bit. As a loose rule of thumb, assume around ten minutes to reach pressure, at which point timing begins. If a dish says it will be done in 15 minutes, add the boiling/pressure-building time.  That would be 10 min (pressure building time) + 15 min (pressure cooking time) or 25 minutes total cook time.

Quick Release vs. Natural Release.

The heat is turned off at the end of pressure cooking time, but the food continues to cook. Recipes will either tell you to let the pressure come down naturally or to release it quickly. 

In a natural release, you let the pressure come down naturally. Often, this means waiting 10 minutes and then doing a quick release. Food will continue to cook in this mode, but slower. Meats, like beef, can become dry if you do a quick release, as the change in pressure will pull moisture out of them. A natural or slow release prevents this.  

A quick release is most commonly done by tilting a jiggler-type regulator or moving a lever on a spring-type regulator (see your instruction book). Some old stove-top books may tell you to put the base in a pan of water or to carefully run cool water on the lid.  A quick-release stops cooking and is used for many delicate foods, like fish and vegetables. Editor’s Note:  NEVER place the base of an electric cooker in a pan of water, and NEVER run cool water on the lid of an electric cooker.  You will destroy it if you do. 

Different manufacturers use different pressure standards.

A word of caution: US stove-top cookers typically pressurize at 15 PSI, modeled after USDA requirements for sterilizing foods. Their operating temperature is 250F (121C).  European stove-top cookers often pressurize to 13 PSI; their operating temperature will be 245 F (118C), not 250 F. Some Chinese stove-top pressure cookers operate at 8 PSI, yielding only 234F (112C). 

Most electric pressure cookers cycle between 10-12 PSI and cook at a lower operating pressure than a standard US stove-top. This means you may need to adjust cooking time with different pressure cookers. For instance, something that would cook for 45 minutes using a standard 15 PSI stove-top pressure cooker may take up to 60 minutes using a typical electric pressure cooker. 

Some manufacturers produce cookers whose operating pressures are different from model to model.  The Spanish company Magefesa does that.  Some pressure cookers have US and European models that pressurize at different levels. The German Fissler brand cookers use 13 PSI in Europe and are recalibrated to 15 PSI for their US versions. 

Many pressure cookers list their operating PSI (or kpa) on their product page or the cooker.  If you can’t find the operating pressure of a pressure cooker, you will have no idea about proper cooking times. 

Although making adjustments between machines may sound confusing, they are easy to implement. Cookbooks written for a particular appliance and the recipe books provided with the gadget will automatically give you the correct cooking time. Additionally, you will likely gain an intuitive understanding. For instance, if I use an Instant Pot recipe on a stove-top pressure cooker, I know to reduce the time a bit. However, when purchasing, I would stick with a standard 13 or 15 PSI stove-top or a 10-12 PSI electric pressure cooker (Instant Pot and many others).  There is a wealth of information on these devices and tons of recipes. 

A real pressure cooker danger.

Some exotic pressure cookers, like the Instagram-trending Afgan pressure cookers, may be dangerous due to contaminants.  Afghan pressure cookers use reclaimed aluminum, sometimes from old car parts. Afghan pressure cookers have been known to leach lead into foods. 

PSI vs. kpa.

Pressure can be measured in several different ways. For US pressure cookers, we use PSI (pounds per square inch); for the rest of the world, they use kpa (kilopascals).

15.0 PSI = 100 kpa  temp 250F,  cook time 23% of traditional cook time

13.0 PSI = 90 kpa    temp 246F,  cook time 27% of traditional cook time

11.5 PSI = 80 kpa    temp 242F,  cook time 32% of traditional cook time

10.0 PSI = 70 kpa    temp 241F, cook time 33% of traditional cook time

8.0 PSI   = 55 kpa    temp 234F, cook time 40% of traditional cook time

Pot-in-pot cooking.

It is possible to put another cooking vessel inside your pressure cooker. For instance, you can put a springform pan inside to make a cake or cheesecake (made under steam). You can also buy inexpensive stacking pots that fit typical pressure cookers. Using this method, you can cook two foods simultaneously, and their flavors won’t mix.  

Different types of lids.

The lid on a pressure cooker must be secure, or it will fly off when under pressure. Presto revolutionized the home cooker by using a flange/twist-on design that is still very popular today.  Some manufacturers use other methods that have also been proven to work. For instance, some third-world countries produce cookers with clamp-on lids as this style is more straightforward to manufacture.  The famous Indian company Hawkins makes cookers that use a tip-in and clip lid.  As long as the lid is secure, all is good, no matter the design.

Can I fill a pressure cooker to the top?

No. The maximum you can fill a pressure cooker is ⅔ full, as you need room to generate steam. Some foods can only be filled ½ way (for instance, rice and beans) as they tend to expand and could block the vent tube. The instruction book supplied with your machine can provide you with more details.

Do I always have to add liquid to my pressure cooker?

Yes, your pot must have liquid to operate under pressure. Depending on the cooking time, a cup of water will usually do. Naturally, liquid dishes like soups already have water in them. 

Why does my electric cooker say “BURN” on its display?

Electric cookers are limited by their heating elements.  If you don’t have enough liquid in them or the only liquid is very thick, like tomato sauce, the cooker may burn some of the food on the bottom of the pot.  This can cause temperatures to rise, which is then sensed by a thermostat, and the cooker will shut down to protect itself. It is essential to read recipes as they stipulate how to put food in a pot.  For instance, a recipe may say to add broth and then tomato sauce but not mix the two. The broth can turn to steam, and you won’t get a “BURN” warning. 

Do I need a cooker that can operate at multiple pressures?

Some pressure cookers can operate at more than one pressure.  However, the vast majority of pressure cooker recipes use high pressure.  For most, having only one pressure is all that you need.

Can I use my home pressure cooker for pressure canning?

Probably not. First, you must ensure that your unit operates at 15 PSI (the USDA standard) and maintains that pressure.  Sterilization is based on both temperature and time.  However, there is no way that a consumer can safely calculate a pressure cooker’s internal temperature.  Poorly canned foods can breed a deadly organism called Clostridium botulinum. This bacteria produces the botulism toxin (botox), one of the most deadly neurotoxins. A very tiny amount can kill you. This botox is the same substance used to give people chemical facelifts, as it paralyzes the nerves controlling facial muscles.  However, that substance is medical grade and precisely diluted.  The bottom line is that If you are into canning, you are best off buying a pressurized canner (retort canner) designed for the job. Canners are calibrated and designed to get up to and maintain 15 PSI.

Are pressure cookers safe?  I hear that they explode.

Some pressure cookers built during the 1940 post-war times were shoddy and could rupture.  Modern pressure cookers have multiple safety devices and are safe if you follow reasonable operating procedures. Can you force a pressure cooker to explode?  That is unlikely unless you deliberately modified it, as was done in the Boston Marathon bombing.  The worst that can happen is that one of the safety mechanisms would activate and release a blast of steam, potentially spewing boiling water and food, providing you with a mess to clean up. I have used all types of pressure cookers for over 50 years and have never had a problem. However, use common sense; don’t leave the house when operating a pressure cooker.  I stay in or near the kitchen using a stove-top unit and remain within earshot when using an electric pressure cooker (which is more automatic). 

Are aluminum pressure cookers safe?  

The urban legend that aluminum pots cause Altzehiemer’s disease has long been debunked. However, aluminum may leave acidic foods, like tomato sauce, tasting metallic. This is not dangerous.  I have never tasted this, so that this ability may be genetic. Anodized aluminum does not impart a metallic taste.  

Aluminum pressure cookers are cheaper than stainless steel pots but are only manufactured as stove-top units. The American Test Kitchen advises getting a stainless steel cooker due to the metal taste issue and their concern that an aluminum pot is less durable. However, my mom’s aluminum pot was almost 80 years old before an operator error destroyed it, so I would say that they are still pretty durable.

I would choose stainless steel if you can afford it, but go for aluminum if cost is a significant issue.  

Do pressure cookers have parts that I need to take care of or replace?

Despite their advanced abilities, pressure cookers are relatively simple devices. A few parts may wear out over time.

-The gasket is a silicon ring that seals the lid and pot.  I remove mine and wash it separately.  I then replace it or leave it loose in the pot to be placed the next time I use my pressure cooker.  Never store a pot with the gasket (seal) in place and the lid locked.  This will squeeze the gasket and may impact its ability to seal. If a pot can’t hold pressure or the gasket looks damaged, it should be replaced with the same type. If you have a brand-name cooker, you can find gaskets specifically for that brand.  If you have a Chinese no-name cooker, you can measure the inner diameter of the gasket in centimeters and find a replacement on Amazon, Walmart.com, or eBay. Different gaskets have somewhat different builds, so try to find one similar to your original if you have a generic cooker. 

Some people keep several gaskets, one for savory foods and another for desserts, as a gasket can pick up odors. I sometimes use the top rack of my dishwasher to clean a removed gasket. Some say soaking a gasket in a diluted vinegar solution can eliminate “gasket odor.”  Gaskets are inexpensive, so having an extra one on hand is a good idea.

My mom would have to change the old rubber gasket on her Presto every year or two.  Current silicon gaskets are advised to be changed every 2-3 years.  However, I check mine to see if it looks good and works OK. If so, I continue to use it. My Mealthy electric pressure cooker is 6 years old, and I still use the same gasket.

-Another replaceable item is the float valve. When the cooker is pressurized, this valve pops up an indicator on the lid. It also seals the pressure cooker and locks the lid from opening. The part that may go bad on the valve is the little silicon ring at its base. If your cooker isn’t pressurizing or this silicon ring looks damaged, replace it.

Should I buy a Chinese or off-brand pressure cooker?

Brand-name cookers stand by their pots. Presto makes reasonably priced pressure cookers, and they still have parts for cookers that they sold 50 years ago.  Kuhn Rikon, Fagor, and Fissler are long-standing, reputable European companies. Instant Pot seems to support their electric pressure cookers (at least to a degree).   

However, I have used several Chinese stove-top and electric pressure cookers that seem to be well-made.  If you buy an off-brand stove-top, ensure the pressure cooker reaches 15 PSI. Some sold on eBay and Amazon do not, reaching only 8 PSI. 

As far as I know, most electric pressure cookers cycle between 10 and 12 PSI, so recipes used from one electric cooker to another don’t need to be adjusted. I have used my Mealthy electric pressure cooker for years, and it works as well as an Instant Pot.  The Mealthy was roughly the same price as a similar Instant Pot but came with extras, impacting my decision. 

Consumables, like the sealing gasket and the silicon washer for the float valve, appear fairly generic on many off-brand models (made in the same Chinese factory?). As long as you match a part correctly, they seem to work. 

I have seen some generic gaskets titled “For stainless steel pressure cookers.” I can’t say if that identifier is essential or just marketing. 

What size pressure cooker should I get?

Stove-top pressure cookers come in all sorts of sizes.  I have seen 2-quart, 4-quart, and even 10-quart electric pressure cookers, but they are usually 3, 6, and 8-quart units.  American Test Kitchen suggests getting an 8-quart cooker because “you can always cook less in an 8-quart, but you can’t cook more in a smaller cooker.  However, I disagree.  My sister has an 8-quart electric for her 2-person family and would always make too much food in it.  She got a 3-quart electric and is much happier.  I often cook for five adults and have never had a capacity problem using my 6-quart cookers.  For years, my mom used a 4-quart stove-top for a family of 7.  However, when she made stew, she cooked the potatoes separately, and when she could, she eventually bought a 6-quart stove-top unit.  

A 6-quart pot works in most situations and is the most flexible as it can accommodate relatively large amounts of cooking but can also easily cook smaller portion sizes. Remember that a pressure cooker can only be filled 2/3rds full, and some expanding/foaming foods like rice and beans should only be filled ½ full. 

First Generation Pressure Cookers.

These stove-top pressure cookers have a simple design. Air is expelled from a vent on the oven’s lid. On top of the lid’s vent tube is a regulator of a calibrated weight. When pressure builds past 15 PSI, the weight is slightly lifted, and the excess pressure is released, causing the weight to rock.  The process continues, causing the weight to “jiggle” back and forth.  These pressure cookers are sometimes called jigglers because of this. Once the regulator starts to jiggle, the operator turns down the heat so that jiggling is relatively gentle.  Timing starts once the regulator is rocking. 

Advantages:

-A straightforward mechanism that has few moving parts.

-It is evident when the unit reaches pressure and if you need to readjust the heat to achieve gentle rocking.

-These cookers tend to be less expensive than generator-two pressure cookers.

Disadvantages: 

-It is possible to lose the regulator.

-These units may lose a little more liquid in the form of steam than second-generation PCs. 

-Some people find the rocking, accompanied by a swish-swish sound, scary.

-Unless you change the regulator, these units can only operate at one PSI (not a big deal).

Second  Generation Pressure Cookers.

Second-generation stove-top pressure cookers use a spring-type regulator that doesn’t jiggle. Instead, these units hiss a bit (some more than others).  They usually have an indicator that says they are under pressure and may have several pressure levels. 

Like Generation-One units, you start on high heat, and when the indicator shows that the pot is under pressure, you lower the heat to maintain that pressure. For some cookers, you want to see a gentle stream of steam; in others, you are given a clear visual indicator that the pot is under proper pressure.  Your pot’s instruction guide will tell you what to look for. 

Advantages:

-May lose less moisture than Gen-One cooker.

-Quieter than a Gen-One cooker.

-Can often achieve several different pressure levels (not very important)

Disadvantages:

-May be more expensive than a Gen-One cooker.

-Some may prefer a Gen-One cooker’s clear visual and auditory cues.

Note:  My mom’s 1940s Model 40 pressure cooker likely used a spring regulator, and her first jiggler was purchased in the 1970s, so I’m not quite sure why some experts labeled jigglers as “first-generation.”

Both Gen One and Gen Two Pressure Cookers:

Stove-top pressure cookers can last a lifetime. 

They are high-quality pots that can be used as regular stockpots when needed. In this case, the cook leaves the regulator off/open on the pressure lid or uses a different lid. Some pressure cooker manufacturers sell a separate glass lid for non-pressurized cooking. 

What can a stove-top pot do?

Cooks Soups/Stews/Tough meats:  Yes

Has software programs for common foods: No

Set and (almost) forget operation: No

Slow cooking function: Yes (if used like a stove-top Dutch oven)

Make Rice: Yes (a favorite ability)

Make hard-boiled eggs: Yes

Make Yogurt: No

Sous Vide foods: No

Cook other grains: Yes

Make desserts like cheesecake: Yes

Can saute in the pan: Yes

Cook at 15 PSI: Yes (Many)

Can last a lifetime: Yes

Requires  AC outlet: No

Third Generation Pressure Cookers.

Third-generation cookers are electric, the most obvious being the Instant Pot. However, the Instant Pot was not the first electric pressure cooker on the scene. The first electric cooker was introduced in 1991, and the Instant Pot came out in 2010.  

I had a Nesco electric pressure cooker in the mid-90s that worked very well.  My Nesco had typical pressure cooker functions and a slow cooker setting. The Instant Pot and its clones added a lower temperature setting to make yogurt and some simple timing programs for common foods, like stew and rice. The Instant Pot became a hit because it was featured on Amazon during a Black Friday sale.  Robert Wang was wise to call the Instant Pot something different than a pressure cooker as that neutralizes Urban Legend explosion fears. People got intrigued by pressure cookers and didn’t even know it!

Advantages:

These pots offer set-it-and-forget-it capabilities. Press a few buttons, and the cooker will reach pressure for a set amount of time and then go to keep warm. In most cases, the operator is responsible for releasing pressure if indicated.  

Disadvantage:

-Requires an AC outlet.

-As a small electric, the lifespan of a 3rd generation is limited.

-Many more components than a stove-top unit.  Circuit boards, pressure sensors, temperature sensors, thermal fuses.  The list goes on.  

These pots typically cycle between 10-12 PSI, lower than a stove-top unit. Some smaller pots may have an even lower operating pressure. Only one electric pot, the Instant Pot Max, can achieve the standard 15 PSI. However, some reviewers noted that it didn’t cook any faster than typical Instant Pots, which are less expensive. 

What can a 3rd generation pot do?

Cooks Soups/Stews/Tough meats:  Yes

Has timing programs for common foods: Yes

Set and (almost) forget operation: Yes

Slow cooking function: Yes (some report poor results)

Make Rice: Yes (a favorite option)

Make hard-boiled eggs: Yes

Make Yogurt: Yes  (a favorite option)

Sous Vide foods: A few machines (poor results reported).

Cook other grains: Yes

Make desserts like cheesecake: Yes

Cook at 15 PSI: Only one machine, the Instant Pot Max.

Can saute in the pan: Yes

Can last a lifetime: No

Require AC outlet: Yes

Hybrid Machines

A few pressure cookers on the market combine their pressure cooking function with a convection oven (air fryer). This allows the user to cook food rapidly under pressure and then brown/crisp it. People who have these machines generally like them. However, they can be bulky and more expensive.

Conclusions/Recommendations

A pressure cooker is a fantastic and safe cooking gadget.  It saves fuel, gets meals on the table 3-10 faster than conventional methods, preserves vitamins, and the food tastes great because all of the volatile aroma molecules are preserved.  Meats come out juicy and tender.  Vegetables have more vitamins, and rice, beans, and grains cook quickly.  You can make entire meals simultaneously without blending flavors with the pot-in-pot technique.  These pots will save you time and money; they use little energy while allowing you to cook cheaper cuts of meat.

The American Test Kitchen suggests buying a stainless steel cooker with a broad base for durability and quick sauteing of foods. This is good advice, but you can certainly use an aluminum cooker with excellent results. I have pressure cookers with typically sized bases and may have to brown large amounts of stew meat in two batches. I’m not working in a commercial kitchen, so super durability and saving 5 minutes of browning time are not crucial.

Stove-top pressure cookers offer the advantage of cooking at a full 15 PSI (faster cooking times). They can last a lifetime, be used as a high-quality stock pot, and be operated using many heating sources, from kitchen ranges to camping stoves.  They are the perfect cooking tool in a disaster situation. A cooker from Generation One or Generation Two cooks similarly. Remember, if a cooker operates at the same PSI, it will cook the same.

However, I suggest getting an electric pressure cooker for the first-time user.  Their ease of use and automatic nature make you more likely to use them. Additionally, dozens, if not hundreds, of websites and YouTube videos make it easy to get up and running. 

Hybrid cookers are loved by their owners due to their additional versatility.  However, that additional functionality may make an already daunting task even more difficult for a new user. Such an appliance can be purchased later if desired. 

Which type of cooker do I use?  The answer is “Yes.”.

Peace,

Mike

Images used for educational purposes.