Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

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As any pressure-cooker enthusiast — or perhaps, post-Instant Pot, I should say pressure-cooker evangelist — will tell you, there is almost nothing you can’t cook in one, and very often, not merely faster than by using traditional methods, but with better results, too. To discover the best pressure cookers from our test and get tips on choosing the one for you, see our Best pressure cookers guide. What we liked: This model pressurized the quickest and offered the best searing and sautéing experience, with a stable, non-spinning pot.

These are usually made of silicone, so are easy to clean after cooking, whether you pop it in your dishwasher or wash it by hand. Regarding safety features, I need to see an automatic safety release valve—something that will vent pressure if the main valve somehow gets blocked or stuck. You can also brown ingredients using the sauté button, saving you having to fry ingredients in a pan first.

These days, I use my countertop model almost exclusively, and my stovetop pressure cookers collect dust in the closet. Many modern electric pressure cookers also have pre-set cooking options for specific dishes, as well as features for making yoghurt, congee or broths. One feature was a small, weighted piston that moved up and released steam; a pressure-relief valve – and the original model for all modern pressure-cookers. Privacy Notice: Newsletters may contain info about charities, online ads, and content funded by outside parties.

However, if you want to be able to 'set and forget' your meal, and let a kitchen gadget do all the hard work for you, an electric pressure cooker might be a better option. Who better as a guide to using them, whether stovetop or electric models, than the Queen of pressure cooking. This column ends well, with an ideal pan of beans, cooked in a third of the usual time, using less than a third of the usual energy. Regardless of which style you opt for, it’s also worth noting the capacity and cleaning instructions.There are also some decent basic recipes for those starting out and a few good dump-and-go ones too.

It was a little runny when I removed the lid but after it sat for a couple of minutes the texture improved.

The popularity of electric pressure cookers has meant more people than ever are finding out how cooking this way makes life easier. Earlier in the day I made the char sui pork from the same book and used it in the ramen, absolutely beautiful. The machine will do the rest, including controlling the level of pressure, time and best form of steam release.