By now you know that I’m on a mission to help people save money during these incredible inflationary times. One of those tangible ways is to encourage people to cook at home. However, for some, that suggestion may seem impossible as they juggle work and home responsibilities. They are already stretched, exhausted, and hopeless.

There seems to be an appliance for every cooking need, and you may have a favorite. However, when it comes to ease of preparation and clean-up, two appliances are king: the slow cooker and the electric pressure cooker (AKA:Instant Pot). I often suggest one or the other, but for two different reasons. You can buy a new basic slow cooker for $20-$30, a price point that just about anyone can afford. Additionally, many people already have slow cookers. However, truth be known, for my style of cooking I much prefer an electric pressure cooker (EPC). However, many of these units sell for $100 or more, and that price can be too much for someone who is already trying to maximize every penny.

Like many crazes, the Instant Pot fad seems to be losing some steam. This is normal, but it doesn’t reduce the usefulness of these devices. To counter this trend, manufacturers have introduced more elaborate pots that offer new features at even higher prices. However, the other end of the spectrum exists, as there is a glut of electric pressure cookers on both the new and used markets. You can now get electric pressure cookers for a price that’s closer to a slow cooker’s cost.

The concept of pressure cooking is not new; primitive pressure cookers have existed for several hundred years. Home stove-top pressure cookers were introduced in the late 1930s and were an instant hit. They were the microwaves of their time. Pressure cooker production was halted for the war effort in the 1940s, and after the war, manufacturers began making pressure cookers to meet the enormous demand. This led to some shoddy manufacturing and some of those “exploding pressure cookers” stories. Companies like Presto did make good units from those days, and my mother’s late 1940s stove-top unit was constantly used, first by my mother and then by my sister into the late 1990s, at which point operator error destroyed it (the pot ran dry on high heat).

Because my mom made the most delicious meals in a pressure cooker, I had no problem adopting that cooking style in my own kitchen, first with a stove-top unit and then with an electric Nesco pressure cooker that I purchased in the early 2000s. That unit worked well until it suffered a fatal accident (its cover was unintentionally knocked off the kitchen counter). In 2018, I replaced it with my current pressure cooker, a Mealthy brand. That unit cost around $100 ($133 in today’s money) and was similarly priced to the Instant Pot of that time, but it came with a few more accessories. I have used that unit ever since, and it has made my cooking life much easier.

I bought this Nesco electric pressure cooker in the early 2000s, and it served me well until its lid got dropped off the kitchen counter, damaging it. Electric pressure cookers were out in the 1990s long before the Instant Pot was introduced in 2010. The Instant Pot became a hit because it was featured in an Amazon promotion. It also had some pre-programmed times built in, making it less intimidating to new users. Electric pressure cookers are very similar in their pressure cooking abilities. In most cases you can use an Instant Pot recipe unchanged regardless of the brand. This gives you access hundreds if not thousands of recipe possibilities.

I replaced my damaged Nesco in 2018 with this Mealthy unit, which was priced similarly to the Instant Pot, had similar features, but came with a nicer display, and more accessories. It costs around $100, which is $133 to 2026 money.

Electric pressure cookers are safe appliances, but any kitchen tool, from a knife to a blender, can be dangerous if handled improperly. There are a few rules that you have to follow when using any pressure cooker. They will be explained in the product’s manual, or just watch a getting started video on YouTube. They offer many advantages over other methods of cooking.

-They are almost a set-and-forget appliance. However, I’m always home when operating one.

-They are the most energy-efficient electric cooking appliance that I have ever tested. Yes, I test the energy efficiency of appliances. When making foods that require longer cooking times they can be 45% more energy efficient than a slow cooker. After they reach pressure the EPC cycles its heating element on rarely to maintain pressure.

-They can speed cooking times up to 70%. My annual corned beef dinner takes about 90 minutes of pressure cooking in my electric pressure cooker (about 2 hours total cook time), compared to about 4 hours on the stove.

-They can turn a tough piece of meat into a delicious tender dinner.

-You can make dried beans in an EPC without soaking them first.

-You can pressure cook many frozen meats without thawing them first.

-Many EPCs can replace other appliances like a rice cooker or yogurt maker with very good results.

-Many EPCs can replace a slow cooker and, in some cases, a sous vide water bath with fair results.

-EPCs can preserve more vitamins than some other cooking methods.

-EPCs can cook most of the dishes that a slow cooker can, but much more quickly. You don’t have to start the pot in the morning and let it cook for 8 hours. Most foods cook extremely fast, allowing cooks (like me) to toss in a bunch of ingredients, press a button, and have dinner ready a short time later.

-EPCs are the kings of one-pot meals, including pot roast with vegetables, soups, stews, curries, mac and cheese, and spaghetti.

-EPCs can steam bake regular cakes and even a cheesecake with excellent results.

I mentioned earlier that manufacturers have upped the ante on pressure cookers by adding a few extra features. I’ll show you some of those high-end models for completeness. The extra features add some utility, but their basic pressure cooking functions are the same as those of less expensive units.

This Ninja “Hyper Heat” sells for $169 and claims to “Heat up to 2x faster.” However, the devil is in the details. It has a 1200-watt heating element rather than a 1000-watt unit on most other units. This will bring the pot up to pressure a bit faster, but actual pressure cooking times are the same as any other EPC. This unit also features a sous vide function. From what I have read, it will keep the temperature within a few degrees as opposed to a 0.5 degree variation that a real sous vide setup provides. This could be a way to try out sous vide cooking, but the serious sous vide cook will likely want to go with a real sous vide appliance.

This Instant Pot Pro Plus sells for around $229, and it has a lot of extra features, from a dedicated app, to a fancy control panel, to handles for the inner pot, to a cooling top rack for rapid cooling. It can also be adjusted to cook at a slightly higher pressure for canning. However, at the time of this writing it has not been certified for that use, and I would not use it for that purpose. Some of these features are nice, but the results when pressure cooking are no different from using a less expensive pot. These are mostly convenience features, and all of the extras make using the pot slightly more complicated to operate. Are the extras worth the additional complications and price? That is up to you. Editor’s note: When I started to write this article a few weeks ago this Instant Pot was selling for around $170 on Amazon. Now it is almost $50 more! Inflation, or tariffs, or dynamic pricing?

If you have to have an Instant Pot brand, and it has to be new, you may still be able to find the original Instant Pot Duo, which can be found for around $75-$90. It will do everything that most people need an EPC to do.

What do you really need?

Let’s talk about EPC sizes.

They range considerably, from 2 quart to massive units that are used in food service. For most families, a 6-quart pot is ideal. If you have a very large family or batch cook large amounts of food, an 8-quart should do it. If you cook for 1-2 or want a second EPC to make side dishes, consider a 3-4-quart pot. However, you can make smaller quantities in a 6-quart pot; it just won’t be as full. Its larger size will give those users some wiggle room on occasions where they need to make a larger quantity.

There are certain situations where a small EPC rules. A 3-quart EPC uses less power than 6 or 8 quart units, and may be a better choice for settings where power is limited/compromised, such as van life, dorm rooms, hotel rooms, and old buildings. It has smaller capacity, but that means it is smaller in size so it is easier to store.

My sister has a large 8 quart unit for family gatherings, but also purchased a 3 quart unit as she was unintentionally making huge quantities when cooking for her husband and herself with the larger pot. I have always use a 6 quart pot and it is more than sufficient to feed 5 adults, often with leftovers. I do have a 3 quart pot that I can use for side dishes, or when traveling in my adventure van.

Can you follow an Instant Pot recipe’s pressure cook times with a different brand of electric pressure cooker?

In most cases, yes. I have use Instant Pot recipes with my former Nesco, as well as a Mealthy and Ninja machine with no need to adjust pressure cook times. A number of users on the internet who had other brands of EPCs use the same times that Instant Pot recipes recommend with success. Research on this topic suggests slight variations with cooking temps between brands, however, this usually does not significantly impact cook times. You will get to know your pot, and it is simple to add a minute or two to a recipe time if necessary.

Features:

Programmed functions

When the Instant Pot came out its big advertising point was that it had a bunch of pre-programmed times for foods like poultry, stew, beans, and porridge. This sounds like a necessary function, but it really isn’t. Most printed recipes will tell you to manually put in the pressure cook time, so I have rarely used a programmed button because of this. Some Brand-X EPCs made for other markets have been rebranded for the US market, and can be bought at inexpensive prices. Some of these units lack a manual button for setting a pressure cook time. Fear not, just use a program button close to the recipe’s time and then the up and down arrows to get the pressure cooking time that the recipe calls for. For some of these pots the minimum time that you can set with this method is between 3-5 minutes. If you need less time just watch the pot and when it reaches the the appropriate time hit the cancel button and vent the machine. Likewise, some pots will have a maximum cook time of 60 minutes. Sixty minutes of pressure cooking is sufficient for 99% of all foods with the exception of a brisket or corned beef. In those cases cook to 60 minutes, press cancel, and pressure cook for 30 minutes more. It is not a big deal

Manual function

This button may be labeled “Pressure cook” or “Manual.” It is an important button as it allows you to set your pressure cooking time exactly for your recipe. However, if your machine doesn’t have a manual button see the above workaround.

Saute function

This is an important function. You can use your EPC just like a pot on the stove to soften onions or to brown meat prior to pressure cooking. Some EPCs do not have a saute button, but you can still saute by choosing a pressure cook program (like meat or soup) and leaving the lid off. The bottom of the pot will heat up and you can saute.

Keep warm function

All EPCs that I’m aware of will switch to keep warm after the cooking time has elapsed. This function can be switched off if desired.

Pressure levels

Some EPCs will allow you to pick a high or low cooking pressure for cooking. Some cooking programs on some machines may use a low pressure, but you can usually find a work around using high pressure. The vast majority of recipes use high pressure.

Converting from high to low, or low to high pressure times

To covert a high pressure time to a low pressure time, multiply the time by 1.5. Eg: If a recipe calls for 10 min at high pressure, 10 x 1.5 = 15 minutes at low pressure.

To convert a low pressure recipe to using high pressure, multiply the time by 0.7. Eg: If a recipe calls for 15 at low pressure, 15 x 0.7 = 10 minutes at high pressure.

Yogurt/Ferment function

This function is on many EPCs and uses the appliance as a low temperature incubator, and typically does a pretty good job at making yogurt. You only need this function if you plan on making your own yogurt. What if you machine doesn’t have a yogurt button? There are many YouTube tutorials on how to make yogurt in a pressure cooker that lacks a formal yogurt function.

Rice function

You can use your EPC as an excellent rice cooker. However, this is just a programmed pressure cooker button, and you can manually set the pressure cooking time to achieve the same results. Some Instant Pot models cook rice on low pressure, but you can also make excellent rice on high pressure. There are many YouTube tutorials that can tell you how.

More or Less buttons

These just adds or subtracts a few minutes from a program’s set cooking time. By using this function the pressure cooker will cooks the food a bit more or less than the pre-programmed setting. However, you can easily do the same thing using the + and – keys, if you machine lacks these buttons.

Slow cooker function

Many EPCs have this function, but most are not very good at slow cooking. There is a workaround if you are desperate (see YouTube), but you are better off using a standard slow cooker when you want to slow cook a dish.

Sous Vide function

Some EPCs have added this feature turning the EPC into a controlled temperature water bath. This function works, but the temperature regulation is not as precise as a dedicated system, and the pot’s size limits the amounts of food.

Canning function

I know of one EPCs that can run at a higher pressure (The Instant Pot Pro Plus). However, it is not certified for canning. When canning, you need to use a proper canning pressure cooker that can maintain 15 PSI. This EPC can reach 15 PSI, but it can’t maintain that pressure. Although you may be able to safely water bath and high acid can, please play it safe and do not use this machine for canning.

Bottom Line

You buy an EPC to pressure cook, so the only two functions that you need are saute and pressure cook. The extras are only benefit you if you are sure that you will use them, but many cooks don’t. Any EPC that can pressure cook and saute will do everything that most need. More expensive ones may have a few unnecessary features, or some convenience features, but they cook no better than any other unit.

OK, let’s now look at some cost-effective options!

Buying used

Many jumped on the EPC bandwagon, but all fads run their course. That is good news for you, as there are quite a few EPCs available on the used market. Naturally, there is some risk in buying a used appliance. In a perfect world, you could test a unit by heating up a cup of water to pressure to see if the unit works. However, in most instances that will not be possible. A second alternative would be to check the unit for anything that could hamper it from reaching pressure, such as a dented lid. Plug it in and make sure that the display lights up and all of the buttons work. Make sure all parts are present and in reasonably good condition. Don’t buy a pot that shows any error codes on start up.

It is not abnormal to see steam coming off an EPC at the start of cooking. For some machines this amount will be minimal. Other machines may appear to vent quite a bit of steam for the first minute after reaching pressure. However, they will then reach equilibrium, and stop venting. If a unit is leaking steam around the lid and won’t reach pressure, the most likely culprit is the sealing ring. That is the silicone gasket that seals the lid onto the pot and allows the unit to pressurize. Sealing rings are not very expensive. They come in several different styles and sizes. EPC sealing rings typically have 4 dimples on their outer edge (stove-top units typically don’t). Some Chinese-marketed (and resold in the US) units may have the Midea-style ring with 4 “buckles” that attach it to the lid. These can be a bit harder to find, but with a little online searching, they usually can be located.

Manufacturers recommend replacing the sealing ring every 6 months to 2 years. However, with proper care, they can last much longer. I never changed the ring on my Nesco, which I had for many years. My Mealthy unit is still using its original sealing ring 8 years after I purchased it. I checked around the internet, and there were other reports of people still using their original sealing ring 4-8 years after purchasing their EPC. You will know to change it if it looks stretched, damaged or is unable to seal the unit (the unit won’t reach pressure and will leak stem around the lid).

What is the secret to my sealing ring longevity? I gently remove it after each use and either wash it on the top rack of my dishwasher, or in hot soapy water. I store it loose in the pot and carefully insert it when I need to use the pot again. If you do decide to store your unit with the ring installed in the lid, never lock the lid to the pot as long-term compression can deform and damage it.

This Midea sealing ring has 4 protruding “buckles” around its edge. This is a different way to attach a ring to the lid from an Instant Pot, which lacks the buckles. To buy a sealing ring, measure the ring’s inner diameter, as the replacement will list this in either centimeters or inches. For many (not all) 6 quart pots the inner diameter of the sealing ring is 22 cm. Note the style of the ring. Ideally, use the manufacturer’s ring, but that is not always possible.

I purchased an Instant Pot 3-quart Mini at a thrift store for $20. It was used, but in like-new condition. New, it sells for over $70. I use it mostly to prepare side dishes and in my camper van.

The following pots were for sale on Marketplace.

I saw this higher-end 6-quart Instant Pot Ultra selling for $35 on Marketplace.

This 3-quart “Go Wise” unit was on Marketplace for $12.

This 6-quart Crock Pot EPC was being sold on Marketplace for $25.

How about buying new but cheap?

There are quite a few Brand-X 6-quart EPCs selling new for under $70, some in the $50 range. Why are they so inexpensive? Are they worth purchasing? I got an offer from eBay for a NEW 6-quart Bluebow unit for $38, including shipping. I decided to purchase it for this post. Would it be any good? What limitations would it have?

This is the unit that I purchased. It looks pretty fancy, but it does have some minor quirks. However, none of them significantly limit the unit’s basic pressure-cooking functionality.

I made this mushroom risotto using the $38 Bluebow EPC and an Instant Pot recipe, and it turned out delicious!

Construction seems on par with my Mealthy unit, which is good. The touch panel uses photos with lights behind them rather than a true digital screen; however, this does not affect the unit’s functionality.

Like many of these brand-X machines, the Bluebow has its own set of eccentricities. To use low pressure click on the Rice button and use the up and down arrows to adjust the minutes. The Pressure Cook button has a range of 1-60 minutes, but you can go up to 80 minutes of pressure cook time if you use the Soup function. To get the most out of these machines it is important to read the manuals that come with them; despite the fact that they are often in a poor English translation.

This cooker uses a standard 22 cm sealing ring, so I’m guessing you can use an Instant Pot 6-quart-compatible ring if you need a replacement. However, I did not test this.

Lastly, the inner pot is stainless steel. That may be a plus or a minus for you. I like stainless for its durability, and non-stick for its ease of cleaning.

This $38 electric pressure cooker will do all the “pressure cooking” functions that a pot costing 5 times as much will. It won’t have as fancy a display, or some niceties like handles on the inner pot. It won’t have a sous vide function, or yogurt function. Honestly, those are not primary functions for a pressure cooker.

The bottom line is that all EPCs are best suited for pressure cooking, and with the exception of yogurt making, it is better to use a separate device for non-pressure cooking functions.

I’m not recommending this unit over some other Brand -X unit. There are many out there, and I have only tested one. If you want new, but don’t have the cash, you could consider one of these. All you really need is a pressure cook function, some way to adjust the cooking time, and a way to saute. As far as I know, all electric pressure cookers can do those things, although some, like the Bluebow that I tested, required a simple workaround to adjust different cooking times, and others have you use a pressure cooking function with the lid off to saute. However, I have not researched every EPCs on the market, so do your due diligence.

If you prefer a brand name, consider the original Instant Pot Duo, which you can find for around $75-$90 with a bit of hunting. The Duo originally sold for $100 when it was introduced in 2013. That is $143 in cash in 2026. The Duo is a known commodity, and replacement parts are available should you ever need them.

During my decades of pressure cooking, EPCs have become my one-and-only “must-have” cooking appliance. They are amazing, and now they are now relatively inexpensive if you do a little hunting. Happy hunting!

Editors Note: When I was researching this topic I went back to the Amazon and Walmart websites multiple times to check on prices and features of various models. The more I went back to each site the greater the prices increased. Models that were selling for $49 jumped to $59, then $69! It is likely that the websites were using some sort of dynamic pricing. I started this post awhile ago and then got involved in other things. I looked back at those websites today, and, lo and behold, many prices had gone down again. Personally, I think such practices are wrong and it is my hope that state governments ban dynamic pricing schemes which seem predatory to me.

Forty-nine dollars is an excellent price for a 6 quart pressure cooker. When I was researching this post I kept on going back to the page and the price went up to $59, then $69! Guess what? It is now back to $49 on Amazon. Dynamic pricing?

Mike

Images are my own or from websites and are used for educational and informational purposes only.