The 7 Best Pressure Cookers for Quick and Easy Meals

If you’re nervous about bringing a pressure cooker home, don’t be. Most of today’s models are equipped with safety features to make the process easy enough for beginning home cooks to master, whether you’re cooking a meal for one or a big batch for the whole family.

You can choose from an electric pressure cooker or one for the stovetop. Many electric pressure cookers available today are also multi-cookers and programmed to handle slow cooking , steaming, and sautéing. Aside from pressure cooking, you can make everything from a big pot of chili and homemade yogurt to perfectly cooked rice. Some even come with additional settings and special features.

If you don’t have much time to cook but still want to put homemade food on the table, a pressure cooker will be your go-to kitchen appliance. Pressure cookers cook food under pressure created by trapped steam, significantly reducing traditional cooking times for soups, comforting stews , pot roasts , side dishes, and even desserts.

Not sure what to make in your pressure cooker? Barbara Schieving, author of ” The Electric Pressure Cooker Cookbook ,” says the appliance is terrific for making fatty meats tender and succulent, as well as dry beans, potatoes for potato salad, and spaghetti squash. “It also excels at making soups quickly that taste like they’ve simmered all day long,” Schieving says. “It’s the only way I cook rice now.”

The LCD display and control panel make it easy to navigate the settings. The pressure settings, temperature, and remaining cook time are displayed on the screen during cooking so you can monitor your recipes.

There are eight pressure settings, ranging from 1.5 psi to 12 psi, and a hands-free steam release to set to quick release, pulse, or natural. The slow cook function can be used on low or high, like a standard slow cooker, and cook time can be set 2 to 12 hours.

There are recipe-specific settings that will automatically set the cooking time and temperature for both pressure and slow-cooking modes. The pressure cook presets include rice, risotto, potatoes, stock, soup, legumes, casserole, pot roast, lamb shanks, bolognese, and pudding. The slow cook presets include stock, soup, beans, poultry, meat, bone-in meat, chili & stew, and desserts.

The multi-functionality of this cooker allows you to complete all steps in one pot. For a classic beef stew, you can brown the meat on the sear setting, add the rest of your ingredients, and either pressure or slow cook. Then you can use the reduce setting at the end of cooking to thicken.

Dual sensors in the top and bottom of the pot enable automatic adjustments to pressure and temperature for best results, whether you’re slow cooking a whole chicken or making a quick pressure risotto.

Breville is known for high-end appliances equipped with smart features, and the Fast Slow Pro Pressure Cooker is no exception. This model is designed to make pressure cooking safe and easy, but it also can be used to slow cook, saute, reduce, sear, steam, and warm.

“The dishes made in the Mealthy turned out identical to the ones we previously cooked in an Instant Pot.” — Danielle Centoni , Product Tester

The Mealthy MultiPot has recently been updated. The 2.0 version now has an auto-sealing lid, redesigned control panel, automatic and hands-free steam release for added safety, and 14 cooking presets. It comes with a stainless steel steamer basket, silicone mitts, a trivet, a measuring cup, a soup ladle, and a rice paddle.

Our reviewer put it to the test—making everything from stew from dried chickpeas, chicken coconut curry, lentils, sausages, yogurt, brownies, and steel-cut oats —and found each recipe turned out just as delicious as it did in other electric pressure cookers.

The Mealthy MultiPot features nine cooking options: pressure cook, slow cook, make rice, sauté, steam, and more. The main cooking pot is made from sturdy stainless steel, perfect for making everything, including chili, yogurt, and cakes.

If you like the idea of an electric pressure cooker, but you’re cooking for just a few people and don’t have extra space to spare, this 6-quart pressure cooker has all the features of larger units with a smaller footprint and a smaller cooking capacity.

“Don’t flour your meat before browning it. It can create a layer on the bottom of the pressure cooking pot that will prevent it from coming to pressure.” — Barbara Schieving, Author of ” The Electric Pressure Cooker Cookbook “

Due to its size, this cooker will take more counter space than an average-sized one, and it’s also much heavier. It comes with a steam rack, steam basket, rice scooper, and measuring cup.

The LED displays show cooking time, temperature, and pressure. There is a delay timer so you can start the cooking time later. The cooking time and pressure settings are adjustable, so you’ll always get the results you want. For easy cleaning, the cooking pot has a ceramic coating.

If you have a large family, this 10-quart electric pressure cooker can cook big batches of food every day. For convenience, it has 12 cooking presets that set pressure and time for the best results, including rice, multigrain, porridge, steam, soup, meat/stew, bean/chili, sauté, poultry, yogurt, slow cook , and eggs.

“It lets you fit a lot of jars into its tall pot for both pressure and boiling water-bath canning. If you keep it in good shape and have its dial gauge checked every year, it should keep steaming away for decades.” — Julie Laing , Product Tester

As for cleaning, do not immerse the pressure cooker lid in water, and be careful with the delicate dial gauge. Before using it for canning, test the gauge to ensure it’s accurate.

In its test batches, our reviewer found that this 23-quart stovetop canner ran like clockwork. The locking cover felt firm and secure, and the size was ideal for pressure canning quart jars of baked beans and turning a bumper crop of rhubarb into 13 12-ounce jars of sauce in a single water-bath batch. Just note that you will likely have to bring water to the canner rather than setting the canner in the sink, as it didn’t fit in the basin or under our tester’s faucet.

This canner is made from aluminum for even heating and can also be used as a water bath canner. It can also be used as a large-capacity pressure cooker. However, since it’s aluminum, you should avoid using it for acidic foods, like tomatoes. It includes a rack and holds up to seven 1-quart jars or two layers of 10 pint jars.

If you’d like to pressure can and cook in one appliance, this is a great option. It comes with a dial gauge to precisely monitor internal pressure, which is important when pressure canning and canning at a high altitude.

Pressure canners are best for low-acid foods like beans, corn, meat, and broth. Pressure canners must meet capacity, pressure control, and food safety guidelines set forth by the USDA. While you can use pressure canners for pressure cooking and canning, not all pressure cookers have been deemed safe for pressure canning.

Unlike some of the cheaper pots, this one is stainless steel rather than aluminum, so it’s appropriate for cooking acidic foods. Plus, it’s dishwasher-safe and includes a rack for keeping food lifted off the bottom of the pot.

If you don’t need all the extras and want to try pressure cooking, this budget cooker is just what you need. The pressure regulator maintains an even cooking pressure, and the cover lock keeps the lid closed and indicates that pressure remains in the pot.

“In terms of its straight-up ability to successfully pressure cook or slow cook a wide variety of foods, the Express Crock performs just as reliably as other electric multi-cookers we’ve tried.” — Danielle Centoni , Product Tester

With easy settings such as meat/stew, beans/chili, rice/risotto , yogurt, poultry, dessert, soup, and multigrain, you can cook up a whole feast of meals. With this purchase, you’ll also get a recipe book with plenty of ideas, a steaming rack, and a serving spoon to help put together dinner quickly. Our tester did wish for a few more features—like a medium temperature setting—but overall said that those extra features “don’t make a big difference in cooking performance.” Recall note: There was a recall on this product in November 2020 for lid issues when used on the pressure cooker setting. The recalled models are no longer being sold, but to be safe, check the model number on the bottom of the cooker. If the number is K196JN through K365JN or L001JN through L273JN, contact Crock-Pot for a free replacement lid.

From the name you’ve learned to slow cook with over the years comes this multi-cooker that can not only pressure and slow cook but also lets you brown, sauté, and steam. You can set these functions with a delayed timer to ensure a freshly done meal when you get home.

“You can’t go wrong with this model, which combines the proven performance of the iconic Instant Pot brand with an affordable price tag.” — Danielle Centoni , Product Tester

However, overall, you can’t go wrong with this model, and it successfully combines the proven performance of the iconic Instant Pot brand with an affordable price tag.

Our biggest quibble with Instant Pot’s design relates to its lid, as it’s not that easy to tell from across the room when the pot has naturally released its pressure. We also found the lid is consistently tricky to put in place.

The Instant Pot offers plenty of timer functions to make cooking fit into your schedule. You can choose to delay the start for up to 24 hours. The automatic keep-warm feature will hold cooked food for 10 hours, while the manual keep-warm feature can hold food for up to nearly 100 hours—more than enough for any potluck or party. This model is also available in 3- and 8-quart models.

The cooking insert is made from stainless steel with a three-layer base for even cooking, and there is an optional nonstick cooking insert available from the manufacturer. The steam rack can be used for steaming or as a lifting rack for larger foods.

The Instant Pot, a cult favorite, has everything you need in a pressure cooker and more. The seven functions of this 6-quart model are pressure cooker, slow cooker, rice cooker , sauté/browning, yogurt maker , steamer, and warmer. The control panel makes cooking easy with high and low pressure, three sauté temperatures, slow cook, and warming, all at the touch of a button. Our tester found that all of the temperature and pressure sensors delivered precise results no matter what she cooked.

Final Verdict

We found the Instant Pot Duo 7-in-1 Electric Pressure Cooker lives up to its reputation as the standard-bearer for design and performance. If you’re on a budget, the Crock-Pot 6-Quart Express Crock Multi-Cooker offers quality performance—albeit with fewer bells and whistles.

How We Tested

We purchased some of the top pressure cookers on the market to send to the homes of our experienced food writers so that they could spend weeks testing their capabilities. Our testers used the different models to make a wide variety of foods including soups, stews, curries, yogurt, eggs, sauces, pot roasts, grains, legumes, veggies, desserts like brownies, pasta dishes, and crowd favorite, pressure-cooked risotto.

The pressure cookers were evaluated on their value, design and accessories, versatility and features, capacity, and performance, as well as their ease of setup, use, cleaning, and storage. Some of the models we tested were inconsistent in their performance, while others yielded fantastic results every time. From the test results results, we compiled our list to recommend the best finds to you.

How We Test Products at The Spruce Eats

What to Look for in a Pressure Cooker

Stovetop or Electric

Stovetop pressure cookers tend to have fewer features and functions than their electric counterparts, but they are typically less expensive. With the lid off or not sealed onto the pot, the stovetop pressure cooker can function just like any other pot you own to simmer sauces, boil water, or make soup.

Electric pressure cookers tend to have more features, and they can be easier to use since they don’t require manually timing your cooking. You also don’t need to turn the heat off when cooking is done, since the cooker does that for you. Many electric pressure cookers can sear food, simmer, steam, and slow cook, making them versatile appliances.

No matter which you choose, you can start or finish your food using conventional cooking methods, so you can start with a slow-cook simmer and then finish with pressure if the food isn’t cooking fast enough. Or start with pressure cooking to tenderize tough meat, then add tender vegetables and cook without pressure to finish the dish.

Capacity

If you like to cook in large quantities, look at larger pressure cooker models. If you’re only cooking for one or two and you’re not fond of leftovers, smaller cookers will save you storage space and are less expensive. Remember that unlike your favorite stockpot or slow cooker, you shouldn’t fill the pressure cooker to the top; it’s important to leave space for pressure to build and to make sure food won’t block the pressure release valve or other safety features. Many pressure cookers include a safe-fill line, which leaves the cooker about 2/3 filled, but even if that line is absent, do not fill the cooker to its maximum capacity.

Settings and Features

Some pressure cookers operate at just one pressure, while others allow you to choose between two or even three different pressure options for cooking. In general, stovetop pressure cookers can cook at higher pressures than electric models. However, new technology has made electric models even more versatile, allowing you to choose a wide range of temperatures and settings.

Most electric models have searing, browning, and slow-cooker functions. Many have recipe pre-sets for various types of food such as beans, poultry, and yogurt. But many users say they use the manual settings far more than the pre-sets, so a limited menu isn’t necessarily a bad thing.

Types of Pressure Cookers

Electric Pressure Cookers

Electric pressure cookers are the new kids on the pressure cooking block, and they make pressure cooking easier than when done on the stove. With an electric pot, there’s no need to watch it to see when it has reached pressure since the pot senses the pressure. During cooking, if the pressure reaches above a safe level, the cooker will turn itself off. Many also have burn indicators and will turn themselves off if they sense that food is scorching on the bottom of the pot or when there isn’t sufficient liquid.

The Spruce Eats / Danielle Centoni

When cooking time is done, the cooker turns itself off, sometimes switching to a keep-warm function so that you don’t need to lurk in the kitchen to turn off the heat. Some electric pressure cookers offer automatic pressure release at the end of the cooking time, making the process even easier. Most electric pressure cookers include extra cooking features such as searing, slow cooking, steaming, and more, so they’re useful even when you’re not cooking in a hurry.

Stovetop Pressure Cookers

Stovetop pressure cookers have been around for generations, and there’s a good chance you saw one puffing steam on your mom’s or grandmother’s stove. Earlier models suffered from weak-welded seams and fewer pressure release backups, so they were more dangerous than the ones made today. Those older pressure cookers sometimes ruptured at the seams, or the lid came off during cooking. Now, stovetop cooking pots are manufactured without seams and made with better and stronger materials, making them unlikely to rupture. Lids are attached with better safety locks, so they can’t be removed while there is pressure in the pot. 

All stovetop pressure cookers have a main pressure valve that releases pressure and steam during cooking to keep the pressure steady. If that clogs or fails, the pots have one or more safety release features, which allow pressure to release at higher pressures than the main valve. Of course, the cook is another safety feature—if the main valve stops releasing steam during cooking or steam comes out of secondary areas, the cook should know that there’s something wrong. 

Stovetop pressure cookers are the simplest type and can be used as standard sauce pots with the lid off or not sealed. Higher-end pots are made from stainless steel rather than aluminum and tend to have more and better safety releases, as well as lids that are easier to put on and take off. Aluminum cookers also won’t work on induction cooktops unless they have stainless steel bases to make them compatible. Depending on the pressure valve or regulator, you might be able to use one, two, or three different cooking pressures.

Stovetop Pressure Canners

Pressure canners have pressure gauges that allow you to see and regulate the exact pressure more precisely. This precision is required for the safe canning of non-acidic foods, which is one reason why standard pressure cookers aren’t rated for canning. Size is also important, and pressure canners are usually much larger than standard pressure cookers in order to hold quart canning jars on a rack. Most are aluminum, so they are lighter, although more expensive stainless steel canners are also available. Pressure canners are used for pressure cooking, but are often relatively big for standard-sized recipes.

Brands/Manufacturers

Instant Pot

While Instant Pot wasn’t the first electric pressure cooker on the market, it popularized the appliance, bringing it to the mainstream and making it almost as popular as slow cookers. There are several different models available, each with different pre-set cooking functions and features, and there are models in a variety of sizes as well.

The Spruce Eats / Danielle Centoni

Presto

The Presto company has been making pressure cookers for generations, and makes stovetop models, electric models and canners. Presto products tend to be affordable and reliable, but tend not to have all the features that other higher-end pressure cookers have.

FAQs

How does a pressure cooker work?

The magic of pressure cookers is in the name. The pressure cooker is completely sealed; when the liquid turns to steam, the pressure increases inside the pot, allowing the temperature of the liquid inside the pot to rise above the maximum boiling point. Because of that higher temperature, food cooks faster.

What can you cook in a pressure cooker?

Whether you’re trying to get beef stew done in time for dinner or you want to make rich soup stock in less time, a pressure cooker will get the job done. While speed is one of the major selling points, pressure cookers also cook some foods better. Corned beef and similar tough cuts of meat will become tender while remaining juicy, cheesecakes will remain smooth and creamy without excess browning, and risotto cooks to perfection without any stirring. Meanwhile, everything from dried beans to chicken thighs to sturdy grains will get done in time for dinner, even if you forgot to thaw that chicken before cooking (yes, you can even cook frozen meat in your pressure cooker.) 

A better question might be: What shouldn’t you cook in a pressure cooker? Most people don’t recommend pressure-cooking breaded meats or veggies (they’ll turn out soggy, not crispy), pasta (which gets mushy), or delicate cuts of meat. Dairy is usually a no-go because it will curdle, but there are some yogurt and cheesecake recipes specifically developed for pressure cookers with the appropriate settings.

How do you release pressure from a pressure cooker?

No matter what you’re cooking, you’ll need to release the pressure before removing the lid. Natural pressure release requires the temperature to come down to ambient pressure to remove the lid; for a natural release, simply turn off the heat and wait. You can do this with any pressure cooker.

The Spruce Eats / Danielle Centoni

Stovetop models allow a super-rapid release by placing the cooker in a sink and running cold water over it to quickly cool the pot to reduce the pressure, which means the pot will have to fit comfortably in your sink. It might not be convenient with a large pot, or if the manufacturer recommends against it.

Quick-release works for both electric and stovetop models by manipulating the pressure valve to allow the steam to release quickly through the valve. Since pressure release is a big concern for some cooks, some models have a function that releases pressure by pressing a button rather than touching the valve; this function allows the cook’s hands to stay safely away from the hot steam. If you’re skittish, it’s worth looking for a cooker with a remote release.

Can you use a pressure cooker for canning?

Although you can use pressure canners for regular pressure cooking, standard pressure cookers can’t be used for pressure canning. If you’re serious about canning meats, broth, or other low-acid foods, a pressure canner is what you need; there are currently no electric pressure cookers rated for canning.

What are must-have pressure cooker accessories?

While some pressure cookers don’t have come with any, some include beneficial accessories like steamer baskets and racks. Other items, like measuring cups and spoons, can be handy, but you may already have those items in your kitchen. 

The Spruce Eats / Danielle Centoni

Because of the popularity of the Instant Pot, third-party vendors offer additional accessories, including stacking cooking racks, steamers, egg-bite pans, and other cookware that can fit inside electric pressure cooker pots. Some manufacturers sell brand-name replacement sealing rings, extra cooking pots, glass lids for slow cooking, and other tools specific to their appliances. Again, many of these are also available from third-party vendors. With the popularity of electric pressure cookers, there has also been an increase in pressure cooker cookbooks.

How do you clean a pressure cooker?

As with any pots and pans, pressure cooking pots are made from different materials that impact cooking performance and cleaning. It’s always a good idea to read the manual for instructions on maintaining any product you buy. You can put your Instant Pot lid, inner stainless steel cooking pot, sealing ring, and steam rack in the dishwasher. However, because of the heating element, the cooker base should be cleaned with a damp cloth and never submerged in water.

Other electric pressure cookers will have a nonstick-coated inner cooking pot. Nonstick pots are less likely to be dishwasher-safe (and are susceptible to damage by metal utensils), but they’re also less prone to having food stick and burn and are easier to clean by hand.

Stovetop pressure cooker pots made of aluminum should be washed by hand with non-abrasive cleaners, while those made of stainless steel are dishwasher-safe (as well as stain- and corrosion-resistant). Regardless of material, do not submerge stovetop cooker lids in water.

What is the warranty of an Instant Pot or pressure cooker?

Most pressure cookers come with a warranty. Stovetop models generally have a longer warranty because there isn’t as much that can break. Electric pressure cookers have an average warranty of one year (as is the case for the Instant Pot). However, the length and coverage will vary, depending on the model and manufacturer. While warranties tend to cover manufacturing defects, there are replaceable parts like sealing rings or valves that might need to be replaced at the user’s expense during the lifetime of the appliance due to normal wear and tear that is not covered by a warranty.

How We Researched & Tested

To compile this list, our team of editors and contributors spent hours researching the best products on the market in this category, evaluating their key features—like ease of use, material, or price—in addition to reviews from customers and other trusted sources. Our team also incorporated their own personal experiences testing products in their own lives. We then used these insights from our research and testing to assign a star rating from one to five (five being the best; one being the worst) to certain products on the list.

Why Trust The Spruce Eats?

Donna Currie is a cookbook author, as well as a writer and product tester for The Spruce Eats, specializing in all the latest kitchen gadgets. Danielle Centoni, who personally tested three of the pressure cookers on this list, is a James Beard Award-winning food writer who has authored five cookbooks and contributed recipe testing for even more.

This roundup was updated by Katya Weiss-Andersson, a writer and editor who has nearly a decade of experience as a professional chef, and Katrina Munichiello, a writer and editor who specializes in the tea and food industries.

Rachel Werner, cookbook reviewer, culinary writer, and former World Food Championship judge, interviewed Barbara Schieving, author of “The Electric Pressure Cooker Cookbook,” for this roundup. Rachel’s lifestyle content, food styling, and photography have appeared in various regional and national publications, including Fabulous Wisconsin, BRAVA, and Hobby Farms Magazine.