Updated November 27, 2020 by Fred Naumann

The 10 Best Electric Pressure Cookers

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This wiki has been updated 24 times since it was first published in July of 2015. Keep your cool in the kitchen with one of these energy-efficient electric pressure cookers that use the power of pressurized steam to simulate the effects of long-simmering, braising and other slow-cook methods in a fraction of the usual time. They're ideal for preparing rice, meats, chili, vegetables and soups, but with a little creativity, you can use them to prepare almost any meal. When users buy our independently chosen editorial recommendations, we may earn commissions to help fund the Wiki. If you'd like to contribute your own research to the Wiki, please get started by reviewing this introductory video.

1. Instant Pot Duo Evo Plus

2. Mueller 10-in-1 Pro Series

3. Mealthy MultiPot

Editor's Notes

November 24, 2020:

The basic technology that lets electric pressure cookers prepare food so speedily hasn't changed much in recent years, so the real differences between different models tend to lie in their versatility and ease of use. We feel the Instant Pot Duo Evo Plus offers the best bang for your buck in those categories, with a highly readable display, a wide variety of preset options, and a user-friendly switch for sealing and unsealing the vents. It also includes wide handles on the inner pot that stay cool even while the machine is in operation, so you can lift and carry it easily.

The Instant Pot Duo Evo Plus is replacing the older IP-Duo Plus from the same company, which is still a decent option but lacks some of the innovative features of its newer cousin. We also removed the Instant Pot IP Smart, which offered an interesting app-based control system that was unfortunately plagued by frequent reports of connectivity issues. And we dropped the Crock-Pot Express based on a number of reviews indicating that the interior coating was prone to flaking off into users' food. The sturdy and easy-to-clean Presto 02141 represents a better budget pick, especially since it's great for cooking meat, a task with which many comparable multi-cookers struggle.

Another noteworthy addition to the list is the Ninja Foodi FD401, which can double as an air fryer and a food dehydrator, making it one of the most versatile options available. Its main drawback is its bulk, and the fact that the crisper lid can't be detached when you just want to use it as a pressure cooker.

Those interested in expanding their kitchen capabilities may want to look at our lists of the best sous vide cookers, double boilers, and rack-equipped roasting pans. Safety-conscious cooks should also consider a dependable set of oven mitts.

May 10, 2019:

Top marks in this category go to devices with multiple safety features and a wide range of programmable automatic settings, so busy families and less-experienced cooks can enjoy the set-it-and-forget-it ease of use, while more adventurous home chefs can play around with the parameters to produce all sorts of culinary magic. Although the Instant Pot still dominates, rival products from Mueller, Mealthy and Cuisinart are competitively priced and offer appealing perks like included accessories and nonstick cooking surfaces.

4. Instant Pot IP-Ultra

5. Presto 02141

6. Cosori CP016-PC

7. Breville Fast Slow Pro

8. Ninja Foodi FD401

9. Cuisinart CPC-600N1

10. Black + Decker PR100

The Advent Of The Pressure Cooker

They produced their own pressure cooker and displayed it at the 1939 World's Fair in New York.

Pressure cookers were first developed in the late 1600s by a French physicist named Denis Papin. He is most known for his studies on steam pressure, and is the one to have first suggested the concept of a cylinder and piston steam engine. He also created a paddle-wheel-driven steamship, but for the chefs of the world, none of his inventions are more important than the pressure cooker. In his attempts to make food cook faster, he devised a way to use steam pressure to raise the boiling point of water. He named his invention the Steam Digester.

The first US patent for a pressure cooker was issued in 1902, with the first models being huge industrial-sized versions. At the time they were called canner retorts. In 1915, the term pressure cooker made its first appearance in print, and in 1917, the United States Department of Agriculture decided that they were the only safe method for preserving low acid foods and meats.

Alfred Vischer started selling the Flex-Seal Speed Cooker in 1938, which he actually patented in 1919. It was the first pressure cooker ever developed for home use and its success led to intense competition from other manufacturers, most notably National Presto Industries. They produced their own pressure cooker and displayed it at the 1939 World's Fair in New York. They called it the Presto because of its ability to cook food so much quicker than traditional methods.

The Science Behind Pressure Cookers

If you have done much cooking, especially at different elevations, you may have noticed that sometimes cooking times are different at high elevations than when compared to sea level. Most of us know that water boils at 212°F, but this is an estimate and only applies to water being boiled at sea level. At 4,000 feet up, water boils at 204.3°F, and at 8,000 feet up it boils at just 196.9°F. This is due to the lower pressure at higher elevations, which allows water molecules to escape the surface more easily.

This is the principle pressure on which pressure cookers work, and because the water is hotter, they are able to cook food faster.

If you were to try and apply more heat to water boiling at 212°F when it is at sea level, it won't increase the temperature of the water, it only increases the rate at which it escapes the surface. Nothing can make the water hotter than 212°F at normal atmospheric pressure, since once it surpasses that, it evaporates into steam.

Now if you were to take that same water and bring it to a location where there is a higher atmospheric pressure, like the inside of a pressure cooker, it would be able to get hotter before boiling. This is the principle pressure on which pressure cookers work, and because the water is hotter, they are able to cook food faster.

As heat is applied to the closed container of a pressure cooker, the water begins to boil and releases steam into the air. This, in conjunction with the external heat source, cause the molecules in the air to vibrate more rapidly, which causes more pressure on the surface of the liquid. A typical device increases the atmospheric pressure inside the container by 15 pounds over where it would normally be at sea level. This pressure difference increases the boiling point of water from 212°F to 250°F.

Benefits Of Using A Pressure Cooker

The benefit of a pressure cooker comes down to one thing; speed. Considering that time is one of our most precious resources, this is invaluable. For most of us who barely get home from work in time to cook a healthy meal for ourselves or our family, the idea of cooking a pork belly, a brisket, or any other cut of meat on a weeknight is out of the question. By using a pressure cooker, one can cook a beautiful and perfectly tender pork belly in just 40 minutes, as opposed to the three hours or more required by the traditional method.

Being able to cook cuts of meat for which we would not normally have time is also a big money saver. Consider the average prices for different cuts of meat. If you wanted a nice, tender steak for dinner, you would most likely choose a tenderloin or a rib-eye. Cuts like this can get quite costly, but in a pressure cooker, you can render an inexpensive chuck steak as tender as a tenderloin. This makes feeding a family much more affordable. In addition to saving money on the cuts of meat you are buying, you will also use 50% to 75% less energy to cook your meal because of the shorter cooking times.

Electric pressure cookers offer more fine-tuning of temperature and pressure than older stovetop models. This makes them better at cooking delicate foods like puddings or risottos than a traditional pressure cooker. They can also be used to quick soak beans at lower pressures, before increasing the pressure for cooking.

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Fred Naumann
Last updated on November 27, 2020 by Fred Naumann

Fred is a freelance writer and editor based in Chicago, and a lifelong bookworm with a love of genre fiction. Since receiving his degree in Biology from the University of Vermont, he’s worked as a student loan counselor, a remittance processor for an industrial supply firm, and a traveling farmhand. A passion for the laughter of strangers has given him several years of experience performing and teaching improv comedy, and much of his free time is spent inventing absurd scenarios on stage. Fred also hikes, skis, and records a weekly Dungeons and Dragons podcast with a group of longtime friends. His areas of expertise include gaming, gardening, outdoor gear, literature, and pop culture

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