The 10 Best Electric Pressure Cookers

Updated April 19, 2018 by Lydia Chipman

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We spent 46 hours on research, videography, and editing, to review the top choices for this wiki. 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, soups and more. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best electric pressure cooker on Amazon.

10. Cosori Premium

The versatile Cosori Premium can replace a variety of other cookware and turn your kitchen into a bustling hub of rapid meal preparation. Make soups and sauces without breaking a sweat, or set it and forget it for the pleasure of eating as soon as you get home.
  • choose from 6- or 8-qt size
  • glass lid for slow cooking included
  • may overheat if improperly sealed
Brand COSORI
Model CP016-PC
Weight 17.8 pounds
Rating 3.8 / 5.0

9. Breville Fast Slow Pro

With a nontoxic removable ceramic-coated bowl, a color-changing LCD to indicate where you are in the cooking process and easy-to-use dials to adjust settings, the Breville Fast Slow Pro is just the ticket to whip up gourmet dishes on the fly without a complicated setup.
  • insert is ptfe- and pfoa-free
  • 11 preset cycles and manual program
  • tends to retain food odors
Brand Breville
Model BPR700BSS
Weight 18.3 pounds
Rating 3.8 / 5.0

8. Crock-Pot Express

It would not be totally crazy to imagine a generation raised on one-pot meals from this slow-cooker jumping up and down in celebration of the Crock-Pot Express, an updated version of the familiar device with 21st-century functionality and ease of use.
  • eight one-touch cooking cycles
  • 6-quart capacity
  • limited adjustment options
Brand Crock-Pot
Model SCCPPC600V1
Weight 16.4 pounds
Rating 3.5 / 5.0

7. Cuisinart CPC-600

With its push-button control functionality and easy-to-read digital display, the Cuisinart CPC-600 takes all the guesswork out of speedily preparing delicious food. Its cool-touch handles keep your skin safe even as things heat up.
  • capable of browning and simmering
  • cuts cooking time up to 70 percent
  • bpa-free with brushed steel housing
Brand Cuisinart
Model CPC-600
Weight 14.1 pounds
Rating 4.5 / 5.0

6. Black + Decker

Bringing the brand's well established small-appliance expertise to bear on the task of meal preparation, Black + Decker offers a reasonably priced and user-friendly option to get dinner on the table as quickly and effortlessly as possible without ordering takeout.
  • adjustable settings
  • nonstick interior surface
  • browning function for searing meats
Brand BLACK+DECKER
Model PR100
Weight 13.6 pounds
Rating 4.1 / 5.0

5. Instant Pot IP Smart

Supported by a lively and resourceful online community eager to exchange recipes and troubleshooting tips, the Bluetooth-enabled Instant Pot IP Smart offers 3 temperature settings, 14 built-in programs and smartphone integration for transforming you into a culinary wizard.
  • stainless steel pot and steamer rack
  • comes with silicone mitts
  • ul certified with 10 safety features
Brand Instant Pot
Model Smart 60
Weight 16 pounds
Rating 4.0 / 5.0

4. Mueller 10-in-1 Pro Series

Using a rubber sealing gasket instead of the silicone popular on other models, the Mueller 10-in-1 Pro Series is engineered to produce consistently delicious and perfectly prepared results at the touch of a button, and a ceramic-glazed interior makes short work of cleanup.
  • reliable microprocessor control
  • preset risotto and curry programs
  • 3-ply bottom for even heating
Brand Mueller Austria
Model pending
Weight 15 pounds
Rating 4.1 / 5.0

3. Instant Pot IP-Duo Plus

The Instant Pot IP-Duo Plus has a user-friendly blue LCD interface with 15 built-in programs, including egg, cake and sterilize functions, and adjustable settings for creating your own recipes from scratch. Instructions are provided in English, Spanish, Chinese and French.
  • hundreds of recipes and tips online
  • 3-ply stainless steel pot insert
  • multiple accessories available
Brand Instant Pot
Model Duo Plus 60
Weight 14.4 pounds
Rating 4.6 / 5.0

2. Mealthy MultiPot

Bundling many of its rivals' best features with an impressive complement of useful accessories, the Mealthy MultiPot also has its own app and website, where you can find thousands of recipes and videos to walk you through making the most of your intelligent cookware.
  • spare gasket included
  • comes with steamer basket
  • easy-touch lcd panel
Brand Mealthy
Model pending
Weight 16.2 pounds
Rating 4.7 / 5.0

1. Instant Pot IP-Ultra

Available in three-, six- and eight-quart sizes to meet the gastronomic demands of lone rangers and growing households alike, the Instant Pot IP-Ultra is a viable replacement for as many as ten different kitchen appliances to serve up one home-cooked meal after another.
  • precise custom programming
  • steam release reset button
  • turn-and-press control dial
Brand Instant Pot
Model Ultra 60
Weight 16 pounds
Rating 4.9 / 5.0

The Advent Of The Pressure Cooker

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.

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 as 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 principal pressure cookers work on 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. The average pressure cooker increases the atmospheric pressure inside the container by 15 pounds over normal sea level pressure. This pressure difference makes it so that the boiling point of water increases 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 three hours or more in the traditional method.

Being able to cook cuts of meat that we would not normally have time to 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. In bulk shopping store like Sam's Club, tenderloin steaks run about $14 a pound, and rib-eyes run $9 a pound. It's not uncommon to see double that at your standard neighborhood grocery store. In a pressure cooker, you can make a chuck steak that comes out just as tender as a tenderloin, but it will only cost you $5.50 a pound at Sam's Club as opposed to spending $14 for the tenderloin or $9 for the rib-eye. 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 are ideal as many of them allow for the user to adjust the pressure. 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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Last updated on April 19, 2018 by Lydia Chipman

An itinerant wordsmith with a broad constellation of interests, Lydia Chipman has turned iconoclasm into a livelihood of sorts. Bearing the scars and stripes of an uncommon diversity of experience—with the notable exceptions of joining a religious order or becoming an artist—she still can’t resist the temptation to learn something new.


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