Electric Pressure Cooker Reviews
Pressure cooking is a fast, energy efficient, healthy method to cooking; whether the objective is to maintain moisture and nutrients in vegetables, get the most out of your electricity bills, or just use the amazing kitchen appliance to prepare your meals in up to seventy percent of the time, giving you all the time you need to make sure that you have the final budget drafted for the early meeting tomorrow.
With a capability to cook numerous different types of foods, it’s no wonder that so many people all over the world have fallen in love with pressure cooking; no longer do you have to drag out umpteen different machines in order to prepare a three course meal, with an electric pressure cooker, you can prepare your starter, main and pudding all in the same pot (but at different times of course).
Electric pressure cookers work in a way similar to the more traditional stove top pressure cookers (pressure gauge, pressure release valve etc.) but there are several advantages that put the electric pressure cooker in particular, above and beyond the rest: safety – gas can be unstable, whereas if there is a fault with the electrics, some pressure cookers will automatically remember what program they were set to, how far they have cooked, and resume cooking from that exact point; multi-functionality – many of the best electric pressure cookers will operate as more than just a pressure cooker (such as slow cooker, rice cooker) giving you the best value for your money; and the electric pressure cooker is also easy to understand – very rarely is there any guesswork involved in your cooking and you don’t have to stand around the hob wondering what psi or kilo-pascals mean.
What To Watch For In A Great Electric Pressure Cooker
A good electric pressure cooker should be from a tough durable metal to allow the food to cook evenly (aluminium or stainless steel, and sometimes chrome are generally good metals for this purpose) with ample safety features, including heat resistant handles which makes it very easy for you to manoeuvre the pot around.
It should also come with a heat insulating stand or trivet to minimize the potential damage to your worktop from the heat (especially when you have it on either a low temperature and pressure, or a keep warm option) and last but certainly not least, a good quality product should either be from a brand you trust, or have lots of positive comments about it.
The quart size for electric pressure cooker: When selecting the size of the pot, you need know about the number of servings that you will cook. These good dishes as soup, rice or beans can make many people eat or do much to amounts frozen and use for personal. Another feature to note is just allowed to cook food with no more than 2/3 of the pot size. For floating foam food during cooking as beans … the just capacity allowed ½ the pot.
Textures and materials of best electric pressure cooker
Material of best electric pressure cooker is an important issue. Aluminum is lightweight but stainless steel has higher reliability. Stainless steel pot with thick bottom should be preferred than the pot shell made of aluminum or copper – materials capable guide and retain heat well. You must be attention to the handle, lid and lock the lid. Handle and lid must be securely attached to the boiler. With the kind of pot sizes from 6 liters or more, to choose one that has two handles for easy lifting and safe pot when the pot is hot and full of food. Should choose a pot with lid lock designed to prevent the lid to be opened when you are reducing the pressure of the pot. This is a common technical requirement in the modern product type.
Pressure regulators parts will be used to display the correct pressure level of the pot while cooking. This department always operate stably and are classified into the following valves: Jumping valve: This valve is generally used for the pot with medium mode and high pressure. Valve will move to a certain level when there is a low pressure pot and continue to jump to a new level when reaching higher pressures. To signal a change between the two pressure levels, people often design a line or marked by different colors on the clock display on the electric pressure cooker. Valve dumbbell (aka van pendulum): The parts of Pressure regulators are shaped like small pendulum, designed vents located on and will start swinging when the pressure reached is set previous preset. The advantage of this type of valve can see and hear the call when the pressure valve reaches the required level, very handy in case you can not constantly watch cooking pot. However, their drawback is prone to clogging caused by food spills in through vents. Therefore, prior to cooking, you should check and thoroughly hygienic valve. Valve dumbbell new style: This type of valve is attached to the vents, but instead of swinging as usual, they will gush episodic steam pressure to maintain stability in the pot. At steam begins to push out the time pressure levels were satisfactory.
With multi-function electric pressure cooker
Traditional style pressure cooker stew only feature, the soup must cook fire, water cultivation is being replaced by best pressure cooker. Not only make fast food soft, multi function electric pressure cooker even though cook porridge, cooking, soup, soup, steamed fish … Housewife just a few easy steps and saves about 1/4 the time compared to conventional boilers. Best Electric pressure cooker can interrupt automatic mode should in the meantime, you can still do other things.
MaxiMatic EPC-807 Pressure Cooker
The MaxiMatic EPC-807 is an ingenious little machine designed for all of your theoretical culinary needs. With fourteen multifunctions (reheat, brown rice, white rice, wild rice and grains, vegetables and fish, desserts, potatoes, pork and ribs, chicken, beans, stew, beef, soup and browning or keep warm) that control the temperature and pressure to such a high level of accuracy that each individual function has the optimum conditions to ensure that your meals come out perfect time and time again.
The twenty four hour delay timer allows you to function the best time for the cooking to start so that it’s always ready for your convenience: after work, for breakfast, before lunch so that you can take it with you etc.
With a stainless steel cast and non-stick interior with an eight quart capacity for food and liquids to make the meal as filling and hearty as you need it, or just ideal for leftovers so that you’re not needlessly running around in the morning gathering your packed lunch together – with the MaxiMatic EPC-807 you’ll only need lunchboxes.
Cuisinart CPC-600 Pressure Cooker
The Cuisinart CPC-600 1000-Watt 6-Quart Electric Pressure Cooker, Brushed Stainless and Matte Black is the electric pressure cooker for you if you’re looking for a simple to use, medium size that includes safety features to reduce heat conduction and risk of burning – including cool-touch handles and a trivet to protect your precious countertop.
With a range of functions that include browning, simmering, sautéing, warming and pressure cooking – with both a low and high pressure for maximum control; that allows you to produce mouth-watering dishes such as chili, soup and even a traditional pudding and custard!
With dimensions of twelve point two inches wide by twelve point two inches high and thirteen point two inches deep, the Cuisinart CPC-600 electric pressure cooker is the ideal size to fit on your worktop, and with a dishwasher safe interior, it’s also ideal to fit inside your dishwasher saving you time – and money in the form of your water utility bill.
Never mind the fact that the Cuisinart CPC-600 also comes with a limited three year warranty, giving you peace of mind when you cook, knowing that you’ll have it working in its best condition for a long time.
Cuisinart EPC-1200PC Pressure Cooker
If you’re looking for an electric pressure cooker that gives you the freedom to be able to cook multiple dishes; one dish entrees, casseroles, roasts etc. then look no further than the Cuisinart EPC-1200PC.
The Cuisinart EPC-1200PC is a six quart capacity electric pressure cooker with the revered capability to be able to reduce the cooking time by up to seventy percent.
With an easy to read digital display so that you always know how far along in your cooking you are, push button controls (for browning, simmering, sautéing, warming and pressure cooking – with both low and high pressure) that keeps a tight control on the precision thermostat, for accurate and delicious results; and a lid that stays locked until the pressure inside the cooker has decreased to a safe amount (close to environmental pressure).
The Cuisinart EPC-1200PC also has cool-touch handles and a timer to delay the automatic cooking (once it has been programmed by you) to the most opportune moment for you to have your meal ready and waiting at the dinner table, or just piping hot porridge waiting for you in the pot when you get up – either way you will find the integration of the Cuisinart EPC-1200PC into your household, the most natural thing of all.
1.Instant Pot IP-DUO60 7-in-1
2. Presto 01781 23-Quart:
With the Presto 01781 23-Quart you do get a more sturdy construction. A must-have canner for serious kitchen lovers. With a range of functions that include browning, simmering, sautéing, warming and pressure cooking – with both a low and high pressure for maximum control; that allows you to produce mouth-watering dishes such as chili, soup and even a traditional pudding and custard!
3. Instant Pot IP-LUX60 6-in-1:
The Instant Pot IP-LUX60 6-in-1 is cheap and cheerful – quite literally. It’s modern design compliments its safe and powerful cooking capabilities. The Instant Pot IP-LUX60 6-in-1 work in a way similar to the more traditional stove top pressure cookers (pressure gauge, pressure release valve etc.) but there are several advantages that put the electric pressure cooker in particular, above and beyond the rest: safety – gas can be unstable, whereas if there is a fault with the electrics, some pressure cookers will automatically remember what program they were set to, how far they have cooked, and resume cooking from that exact point; multi-functionality – many of the best electric pressure cookers will operate as more than just a pressure cooker (such as slow cooker, rice cooker) giving you the best value for your money
4. Cuisinart CPC-600 AMZ:
Cuisinart CPC-600 AMZ is known as the superior pressure canning brand. However, the rather large price tag. But, if you have money to buy it we think you will be glad by all. The twenty four hour delay timer allows you to function the best time for the cooking to start so that it’s always ready for your convenience: after work, for breakfast, before lunch so that you can take it with you etc. With a stainless steel cast and non-stick interior with an eight quart capacity for food and liquids to make the meal as filling and hearty as you need it, or just ideal for leftovers so that you’re not needlessly running around in the morning gathering your packed lunch together – with the Cuisinart CPC-600 AMZ you’ll only need lunch boxes.
5. All American 921 21:
The All American 921 is sturdy construction, best, nice and suitable for every kitchen. If you buy it, we sure that you will love it. Because it is comfortable to cooking, make many good dish. The All American Pressure Cooker/Canner immediately makes its presence felt with its large size and heavy duty industrial look. In some ways it looks like it would be more at home in a commercial kitchen than the home, but this is just one of the things that we love about the 921 because it exudes quality and sturdiness. One of the first things that customers will notice about it is the looks. With 6 individual locking nuts surrounding the top edge, it is obvious that this cooker was made to last. There’s also a heavy duty pressure gauge included so that you can make sure your food will be cooked to perfection, or that your next canning batch is going to be safely sterilized no matter what altitude you are at.
above are 5 suggestions on the best product for you. Wish you purchase your lifestyle.
Pressure Cooker Buying Guide
A pressure cooker is a life saviour at times when you do not have the time to cook a conventional stovetop dish. They take a fraction of the actual time required to cook but to do this they use higher pressures to produce a higher temperature. At the highest point, a pressure cooker can maintain 15 pounds of pressure or 121 degree Centigrade. Now, such high pressures can be dangerous if the pressure cooker is not built ruggedly or designed to handle it. Not to worry, these tips will ensure that you purchase a reliable and sturdy pressure cooker.
Three-Ply Bottom Design With Stainless Steel
Only prefer pressure cookers that are constructed out of high quality tensile stainless steel. There are many different compositions of stainless steel. Search for a stamp of 18/10 stainless steel as it indicates a healthy ratio of chromium and nickel in the steel that provides it with many advantages. For starters, the steel resists corrosion and staining because of the presence of Chromium. It also derives additional strength from Chromium and Nickel provides the shine that also helps in forming a protective layer for the steel.
Pressure Indicator & Quick Release Valve
Any pressure cooker that can reach 15psi of pressure is considered to be a standard pressure cooker that can make almost any kind of recipe. However, when we purchase a pressure cooker, we take this fact for granted and do not even bother checking out whether it really can reach 15psi or if it falls short by a couple of psi. Having some kind of indication to let you know that the desired pressure has been reached is a good benefit too. Also, find a pressure cooker that provides a quick release valve built into the regulator. This helps in maintaining the heat inside while venting the pressure to a certain point wherein it becomes safe to open the lid. This is great for recipes that require additional ingredients midway through the cooking.
Today’s pressure cookers are much safer than those of the past. When the pressure reaches a high point, it gets vented out from a valve with a hissing sound to indicate its release. In fact, when the pressure does not drop and continues to increase even after venting, a safety gasket pops out thus eliminating the seal and venting the entire pressure. These are a few safety features that you should ensure your pressure cooker has before purchasing.
The Size Of The Cooker
The size of the cooker does matter in the long run. A 4 quart cooker will cook less quantity of food than a 6 quart or 8 quart but it also comes much cheaper than the others. You have to decide the quantity of food you prepare, your budget and storage space before actually purchasing a pressure cooker. However, a 6 quart cooker is like the basic size for any kitchen and a 8 quart becomes a large unit that is useful to have around for special occasions. Regardless of what size you ultimately consider purchasing remember that only two-thirds of the cooker can be used for cooking since the rest is used by the water to develop steam and pressure.
Warranty & Accessories
Almost all good quality pressure cookers stay for decades but it is the components that make a huge difference in future. Getting gaskets, replacement parts after fifteen years is going to be hard. Only the most reputed companies tend to stand behind their creations. Even if you have a long warranty, it is not going to cover replacement components such as gaskets. So choose a brand based on what is available in the market.
What is the difference between Aluminum and Stainless steel pressure cookers?
Aluminum pressure cookers: these pressure cookers are lightweight, low cost. Aluminum is great at conductor of heat. Drawback for this type of pressure cookers is the intrinsic weakness of Aluminum, due to this reason these pressure cooker can’t work at extreme high pressure like Stainless steel cookers.
Stainless steel pressure cookers: This type of pressure cooker is slightly heavier, and more expensive than aluminum pressure cookers. With extremely durable nature of stainless steel, you can use these pressure cookers for a long time. However, by itself, heat conduction of heat stainless steel is not as good as Aluminum.
What size pressure cooker is right for your need?
Most pressure cookers are sold by the size of their total liquid capacity, but you have to notice that the real usable capacity is only one half or two thirds of its size, depending upon the food being cooked. Most popular sizes for pressure cooker are 4-quart, 6-quart, and 8-quart liquid capacites.
4-quart: this size is good size for singles or couples, or for making one course for a family.
6-quart: the most popular pressure cooker size. This size is goof for many families with two or more persons.
8-quart: this size is the best choice for larger families.
NOTE: There are larger size for pressure cooker/canners (16- , 18- ,… and 23-quart models, for example) are also available and are mostly used for pressure canning vegetables, meats, and low-acid foods in pint and quart jars. For pressure cooking, these big sizes are really good if you have to cook for a large group.
Non-stick pressure cookers are not all that great. Regardless of what material is used for the non-stick coating, it cannot stay forever. Moreover, non-stick coating can degrade over time and mix into your food. Being made from chemicals, it is definitely not safe to savour even in the tiniest of quantities. Besides the high pressures developed in a pressure cooker tend to wear out non-stick coating faster than on a skillet or open pot.
Recipes with pot brewing
Differences between Thermal Cookerand Electric pressure cooker
Pressure cookers, should or should not to use?
Pressure cooker are preferred by housewives because of the quickness, especially in the stew. However, it often explodes, causing fire or burns if used incorrectly. In the past the pressure cooker is considered because its dangerous. Some will explode and cause a fire. Now pressure cooker is relatively safe when you know how to use them correctly. Food is put inside the pot with a small amount of liquid. The lid is clamped shut under the manufacturer instructions and be set on fire. When the temperature increases so does the pressure in the pot because the steam and heat have no place to go as it in pots often. If the pressure is dangerously high, it will have a small valve opens or a weight which opens to release steam and stop the pressure from getting any higher. This allows the food to be cooked with high temperature and non-flammable. Foods cook faster in a pressure cooker for 70% more than in a normal pot. You may see some people put pressure cooker under cold water and let it run for a while. When you move the pressure cooker from the stove, it still continues to cook because the steam remains in the pot.
Electric Pressure cooker, should or should not to use?
There are some other benefits from the use of an autoclave. It’s used high temperatures during cooking so it cleaned of bacteria or germs what exists in the food. In addition, the vegetables retain color when cooked in a pressure cooker. Meat will always be sweet, fragrant and soft when cooked in a pressure cooker. And when you active the valve function, just wait a minute or two, to release the steam pressure cooker during cooking. Note always open the lid away from you. This will ensure that the food will not come flying out and burn you. Currently, there are many kinds of pressure cooker with large volume of about 6 liters to 12 liters. It suits the needs of the family. In particular, the pot is made of aluminum, polished inside and outside. This is an advantage in cooking, safe for health.
Finally, you can see the electric pressure cooker is a good choice for cooking. It is also environmentally friendly because using less energy and less time. With modern technology, today’s pressure cookers are limited compared to the previous errors. It is quite safe to use.
A Beginner’s Guide to Pressure Cookers
There’s nothing new about the pressure-cooker concept—it dates at least to the 17th century. Indeed, it carries the whiff of an old-fashioned, fusty method used long ago by addled cooks who caused occasional minor explosions. The old cookers had pretty simple safety valves on them and a reputation for potential disaster. So before I get cooking with my mother’s new machine, I look for reassurance from Michael Schlow, a man who knows a thing or two about cooking under pressure. The James Beard award–winning chef and owner of four restaurants, including Boston’s Radius, competed on last year’s Top Chef Masters.
“Here’s the thing,” says Chef Schlow after I’ve filled him in on my mounting fears about pressure cooking. “It might be time to retire grandma’s pressure cooker and invest in a modern one. The modern ones have gaskets on the outside, locking handles, and pressure release valves, so they won’t explode on you. As long as you carefully follow the directions, you really don’t have to be afraid of it.”
readmore: watch best pressure cooker
What’s more, he finds its uses are myriad. “While I’m a big fan of lch ow and slow cooking, there are times when you need to get something done in a hurry, and that’s when a pressure cooker really comes in handy,” he says. “Speed is its main calling card, but it’s also that one-pot, no-mess idea. Fall is coming up, and a pressure cooker is a great way to put out cool-weather dishes like braised lamb and osso bucco without having something on the stove for five or six hours.”
Schlow says when you’re dealing with any sort of braise, normally you wouldn’t want the ingredients to boil away fiercely, as it could result in tough, dry meats. “But somehow the pressure cooker throws that ideology out the window, creating instead a moist, delicious stew.”
Nice advice, but Schlow’s a pro and I wanted to hear from a home cook about cooking under high pressure. I called Patti Erickson, a teacher and avid home cook from Denver, whom I found at Cooking Light‘s Facebook fan page. Patti has been using a pressure cooker for almost 20 years. She switched to a new model five years ago.
“I mostly use mine for Mexican food because it’s so quick and it makes the meat incredibly tender,” she says. “I make big batches—fiesta cooking for friends, like chicken for tacos, refried beans, and green chili. But you can also use it for one person; just throw in a chicken breast, and it works beautifully.” Patti also mentions that you can cook foods from frozen, which I find particularly practical. “Don’t be afraid, Amy,” she coaxes. “It’s easy and it’s fun!”
It’s time to get pressure-cooking. I read over my simple recipe 27 times before feeling confident enough to scrub some beets. I add them and some water to my mom’s 6-quart pressure cooker; I line up the handles and lock the lid in place with a reassuring click. Then I crank up the heat on my stove and run clear across the kitchen.
As the water heats up, the cap on the lid starts to rattle and release little sputters of steam. This is alarming. It is also normal as pressure continues to build inside. Eventually I tiptoe back over to the stove to regulate the temperature. This is all done by instinct, as I had the instruction manual with my mom’s pressure cooker, but what she told me is that the temperature has to be kept high enough so the pressure valve continues to sputter and release steam every so often. In other words, if my stress level went down, the heat likely wasn’t high enough. Within moments the air is filled with the earthy scent of cooking beets as the steam perfumes the kitchen—and just 10 minutes after that, my timer goes off.
I move the pot off the burner to let it cool for about 10 minutes before pulling on the pressure-release knob to immediately release a plume of steam that helps to further stop the cooking process. (Some people, though, use the secret trick, which Chef Schlow mentioned, of placing the closed cooker under cold running water to cool it down even more quickly.)
I triple-check that the pressure indicator has dropped down—visual proof that there’s no more pressure in the pot and that the lid is no longer locked onto the base. I carefully unscrew the lid and open it so that the remaining puffs of steam escape safely at the back of the cooker. I touch my face, hands, and legs: I’m still alive. I finish the recipe by running the beets under cold water and peeling and slicing them before tossing the 10-minute-cooked beets with my zippy dressing along with some fresh dill and walnuts. I am eating my beet salad moments later. And it’s delicious—the fresh dill totally makes it. Shaving 35 minutes off the cooking time didn’t hurt, either.
The next day I make a chickpea and chorizo soup. This recipe calls for sautéing onions, garlic, and chorizo in the open pressure cooker pot. Then I add the rest of the ingredients, including chicken broth and dried chickpeas, to the pressure cooker, screw on the lid, and bring it up to pressure. I’m now feeling confident enough to watch an episode of Modern Family while the chickpeas cook, occasionally checking back to make sure the pressure level is maintained by listening for and watching that telltale pressure release valve. It’s that simple: A stew made from dried chickpeas that would have taken nine hours (including chickpea soaking time) has magically taken only one.
And it’s amazing how much flavor the pressure cooker has wrought from garlic, chorizo, and chickpeas in 60 minutes. The chopped escarole stirred in at the end is a perfect foil, the pleasantly bitter greens making the dish especially satisfying.