If your only experience with a pressure cooker is the heavy and loud stovetop versions that your grandparents used, then you might be wondering if a pressure cooker even has a place in your modern cooking. The short answer is yes—especially as electric pressure cookers have become widely available and stovetop versions are lighter and quieter than ever before. Pressure cooking isn’t without some downsides though, so here’s what you’ll need to know and whether you’ll want a stovetop or electric version for your kitchen.
Pro: Pressure cookers cook food quickly.
Thanks to their tight seals, pressure cookers can reach temperatures beyond boiling. This helps cook foods faster, often cutting the cooking time in half. They’re great for things like dried beans and large roasts, as well as soups, broths, and stocks.
Con: ‘Cook time’ isn’t always what it seems.
A pressure cooker takes time to come up to pressure before the actual “cook time” begins, especially when filled to their max capacity. And then it also takes time to depressurize. So while a pressure cooker recipe might say it only takes 30 minutes to cook a whole chicken, the actual time is probably closer to 60 minutes.
Pro: Pressure cookers are highly efficient.
Pressure cookers require less energy to reach cooking temperature than your stove (whether you have an electric or a gas range). They also use less energy to cook because the pressure forces moisture into foods and helps them cook in less time.
Con: Pressure cooking is a technique that takes time to learn.
What PSI do beans cook at? Is that the same for a beef pot roast? Does your elevation impact the pressure inside your Instant Pot? These are all questions that you might have as you begin pressure cooking. Following the directions that come with your model and using reputable recipe resources will help you get the hang of this new technique, but it will definitely take some time—and you’ll almost definitely overcook some foods in the process.
Pro: Pressure cookers make many foods taste better.
Once again, the tight seal of the pressure cooker and the power of pressure steaming means that flavorful cooking liquids are trapped in the pot and forced into whatever you’re cooking. Get ready for the best chili of your life—plus pork carnitas and spaghetti with meat sauce.
Con: You can’t check on food as it cooks.
Most home cooks have learned to check their food as it cooks, giving it the occasional taste test and adding more seasoning as needed. Unfortunately, you can’t just pop open the top of the pressure cooker as you cook; a pressure cooker needs to be released to depressurize before you can open it. You’ll have to learn to just trust the recipe and the process.
Pro: You’ll save money by cooking more staples at home.
Turning kitchen scraps into cooking broth and making flavorful beans from cheap dried beans are just two of the ways you can save money with a pressure cooker. It also allows you to buy tougher, harder-to-cook cuts of meat (think stew meats, whole chickens, ribs) that are friendlier on your wallet.
The bottom line
Pressure cookers are brilliant for cooking dry beans, hearty grains, and large and tough cuts of meat, and for making delicious stocks and broth. They come in many sizes for single cooks and big families alike, don’t take up a ton of storage space, and will save you money. On the other hand, they do take a little time to get used to—and because they take time to come to temperature and to release pressure, the cooking time is usually a little longer than advertised.
Still, as a food editor and mom, my advice is to get one. Even if you only pull your pressure cooker out for soup season, it’s a worthwhile investment.
So, which pressure cooker should you buy?
Whether you choose stovetop or electric comes down to your budget and how you plan to use the cooker. Stovetop pressure cookers are generally cheaper and more efficient, especially for gas stovetops, and they also have a higher max pressure—but they do require more learning. Electric pressure cookers cost a bit more but have programming built in so they are easier to use right out of the box. You can also use many electric pressure cookers, like the Instant Pot, for slow cooking as well as yogurt making and rice cooking.
Most home cooks should look for a pressure cooker with a 6-quart capacity. And while bells and whistles might sound nice, I recommend models without bluetooth technology and with an easy-to-read pressure gauge or digital readout.
Best stovetop pressure cooker for beginners: Presto Stainless Steel Pressure Cooker, $62 at Wayfair
Best all-purpose, anyone-can-use electric pressure cooker: Instant Pot Pro Multi-Use Electric Pressure Cooker, $130 at Wayfair
Best stovetop pressure cooker for pro home cooks: Kuhn Rikon DUROMATIC® Pressure Cooker, $218 at Amazon
Best electric pressure cooker for small families: Instant Pot Duo 7-in-1 Electric Pressure Cooker, $84 at Amazon
