We Tested 13 Pressure Cookers—These 6 Made Creamy Beans and Fall-Apart Brisket

I’d like to begin this review by singing, “Mmm num ba de / dum bum ba be / doo buh dum be beh beh.” And now that I know who all David Bowie and Freddie Mercury fans are, we can chat about the best pressure cookers. (Did I lose you? I was quoting the song “Under Pressure.”) Anyway! Stovetop pressure cookers, useful as they are, fell out of fashion in the US around the middle of the 20th century, thanks to a host of innovations like TV dinners and microwaves. They weren’t found in most American households until the Instant Pot hit the scene in 2010 (though they’ve long been a staple in Indian cooking). Yep, that useful little multicooker is, at its heart, a pressure cooker. 

Pressure cookers of either type offer a fast way to cook flavorful food, but quality can vary widely. If you’re going to invest in one, it should offer a variety of options for adjusting pressure (expressed as pounds per square inch, or psi), be safe and easy to use, and cook food evenly. We recently tested 13 stovetop and electric models and came away with six models we’d happily use any day of the week.

The Winners, at a Glance

The Best Electric Pressure Cooker:

Instant Pot Pro 10-in-1 6-Quart Pressure Cooker

$170

$95 at Amazon

$170

$120 at Target $170 at Home Depot

This electric pressure cooker is one of the best you can buy. It’s got lots of cool features and design elements, like a cup that collects excess condensation and a handled inner cookpot that can be used on a stovetop (a rare feature for electric models). It’s more versatile than most electric pressure cookers, with functions like bake, sauté, steam, and sous vide. 

The Best Electric Pressure Cooker for Control Freaks

Breville Fast Slow Pro Cooker

$330 at Amazon $330 at Sur La Table View on Crate & Barrel

The Fast Slow Pro pushes the envelope in terms of what pressure cookers are expected to do. The cook is in control here and can set their desired pressure from 1.5 to 12 psi. It’s the best option for precise cooking in an electric model. 

The Best Large Electric Pressure Cooker

Instant Pot Duo Plus 8-Quart Multi-Use Pressure Cooker V4

$160

$100 at Amazon $138 at Target View on Walmart

The Duo line has fewer special features than the Instant Pot Pro, but it works well and is reliable. We liked that this one had a larger capacity than the 6-Quart Pro and was more affordable, too.

The Best Stovetop Pressure Cooker

T-Fal Clipso Pressure Cooker

$130

$110 at Amazon $110 at Target View on Walmart

Aligning and locking stovetop pressure cooker lids can be annoying at best and dangerous at worst. This one does it at the touch of a button. The cookpot is made from stainless steel, which is more durable and heats more evenly than aluminum.

The Best Stovetop Pressure Cooker for Canning

Presto 16-Quart Pressure Canner and Cooker

$180

$142 at Amazon $168 at Walmart $189 at Macy's

This ginormous pot was made for canning, although we used it to cook delicious beans and brisket. It can hold up to 10 pint-sized mason jars, and includes a pressure gauge so you know exactly what psi you’re at.

The Best Budget Stovetop Pressure Cooker

IMUSA 7 Quart Stovetop Aluminum Pressure Cooker

$73 at Amazon $53 at Walmart

This moderately sized and low-priced pressure cooker worked better than we expected. We wished the lid was easier to secure when the pot was hot, and its maximum pressure was lower than the others we tested, but it’s a smart buy for occasional use. 

The Tests

• Dried Beans Test: We followed this recipe for Pressure Cooker Black Beans with Chorizo, testing the cookers’ ability to sauté sausage and aromatics as well as quickly and evenly cook dried black beans. We then cleaned the pressure cookers.
• Risotto Test: To test the pressure cookers’ ability to quickly make a time-intensive recipe, we made risotto. Again, we used the sauté function (with electric pressure cookers) or set the cookpot on the stove (with stovetop pressure cookers). Afterward, we timed how long it took the pots to pressurize and how well they made risotto, taking note of any excess liquid or scorched bits. Finally, we cleaned the pressure cookers.
• Brisket Test: We used this recipe to make brisket, evaluating the pressure cookers’ ability to sear a large piece of meat before cooking it. The best pressure cookers would turn out meltingly tender brisket in a fraction of the time it takes to braise or roast one. Once again, we cleaned the pressure cookers. (By this point, we had a good idea of which ones were fiddly to wash.)

What We Learned

How Do You Use a Pressure Cooker?

Electric pressure cookers, often called multicookers, are easy to program and cook with. Use the control panel to set the specific amount of pressure you want; the Breville Fast Slow Pro can even be controlled in 0.5 psi increments. Once you’re done cooking, you have a couple of options to release pressure, which must be done before opening the lid. A natural release function slowly depressurizes the cooking chamber over time (typically around 15 to 30 minutes, depending on what and how much is in the pot). As the steam cools and converts back into water, the pressure will drop. You can also force the pressure to drop by using a quick-release valve or switch, located on the lid. Carefully slide the valve open and back off—hot steam will quickly escape upward. How do you know that your pressure cooker has been depressurized? The float valve will lower. Do not open an electric pressure cooker when the float valve is in the upright position.

Stovetop pressure cookers aren’t complicated, because there’s no automation involved. The pot portion can be used like any other stockpot. Just set it on the burner, add your ingredients—like broth and dried beans—then turn on the heat until it reaches a strong simmer. (You can also sear or sauté.) Close and seal the lid according to the manufacturer’s instructions. As the ingredients cook, pressure will build inside the pot. You’ll know that the pot has reached pressure when it whistles or when an indicator valve rises. Ready to depressurize? Perform a quick release by holding down a button or turning a valve, and wait until no steam escapes and the indicator valve is down. To perform a natural release on a stovetop pressure cooker, remove it from the heat and allow it to cool naturally. Natural releases are better for foods that benefit from a little extra cooking time, like dried beans, and starchy foods, like pasta. (The starch can create foam that clogs the valve.) Once you’ve depressurized the pot and checked your food for doneness, you can either proceed with your recipe or, if it needs more time, repressurize it and cook it for longer. 

If you’re the type to toss your appliance’s manuals as soon as you get them, don’t! Stovetop and electric pressure cookers’ manuals include important safety information, and they often have recipes and cooking instructions for common ingredients. 

Stovetop Pressure Cookers Were Better for Searing and Sautéing

You don’t have to sear or sauté in a pressure cooker, but doing so builds flavor and results in a tastier finished dish. And many recipes—like brisket and risotto, for example—call for it. You can sauté in both types of pressure cookers, but stovetop pressure cookers are more efficient. They have a wider base with greater surface area, so you likely won’t have to cook in batches or risk crowding the pan. Even more importantly, stovetop pressure cookers can get a lot hotter than electric pressure cookers—as hot as your stovetop will allow. That matters because high heat results in a harder sear, a better Maillard reaction, and less chance of sticking and burnt-on bits. The brisket stuck to the Instant Pot Pro 6-Quart Pressure Cooker’s not-so-hot pot, and it took double the time called for in the recipe to cook chorizo with the Breville Fast Slow Pro.

Electric Pressure Cookers Were More Convenient to Use

Electric pressure cookers can’t sear as well, but we can’t deny their convenience. They require little to no experience to use because presets walk cooks through the process. Some, like the Breville Fast Slow Pro, even offer automatic steam release. If the automatic feature is selected, the machine will choose whether to engage quick release, pulse, or natural release based on the ingredients selected in the beginning. There’s no need to monitor or even be near your appliance with that function. The Instant Pot Pro Plus 6-Quart Smart WiFi Multicooker, which didn’t make our winners list, has WiFi connectivity and an app. In theory, that gives the cook even more control, but we didn’t find it any more useful than programming the cooker with its onboard display. 

Electric pressure cookers also provide the option to customize or follow a pre-programmed recipe. You can set your desired psi with some electric cookers, which results in evenly cooked food that is less likely to require repressurization and additional cooking time. Of course, electric pressure cookers are called multicookers because they do more than just pressure cook. The Instant Pot Pro 6-Quart model and Instant Pot 8-Quart 9-in-1 Electric Pressure Cooker include around 10 presets that threaten to replace your egg cooker and rice cooker.

Easy-Sealing Lids Were Key

The lid is the most important part of a pressure cooker. If it’s not locked securely, the pot won’t pressurize. Worse, steam may unexpectedly and violently escape, and the lid can blow off the pot mid-cooking. I don’t mean to frighten you! This is rare, as most manufacturers have put safeguards in place. Unsurprisingly, we favored pressure cookers with easy-to-align lids. The T-Fal Clipso Pressure Cooker was our favorite. Ensuring it was on correctly was as easy as clipping it into place. (Hence the name “Clipso.”) We were surprised at how frustrating the Breville Fast Slow Pro’s lid was to align. Its safety-locking pin needs to be perfectly aligned for the cooker to work, something that must be done manually. There’s even a warning on the lid about properly situating the pin. The Instant Pots, which guarantee correct alignment when the lid is locked, worked better.

Which Should You Buy: A Stovetop or Electric Pressure Cooker?

Stovetop cookers get hotter and can be used in place of a soup pot or stockpot. But you can’t “set and forget” them, and they require manual pressure release. They’re a good fit for cooks who are confident with manual pressure cooking, and can create deeper flavor by giving a good sear. They also let you can food. Electric pressure cookers are better for cooks who want a versatile appliance and who like to use presets and programs to cook.

The Criteria: What to Look for in a Pressure Cooker

The best pressure cookers seal tightly without a fuss and hold that seal for as long as needed. Look for a stovetop pressure cooker with a wide base that can accommodate a lot of food and that can sear and sauté without crowding. Stovetop cookers should be easy to grab, with large and heat-protected handles. They should be compatible with a variety of cooktops, too. Electric multicookers should have multiple steam release options: ideally, quick, pulse, and natural. The ability to set a specific pressure or pressure level is helpful, and you can find that feature in most electric multicookers.

Our Favorite Pressure Cookers

The Best Electric Pressure Cooker

Instant Pot Pro 10-in-1 6-Quart Pressure Cooker

$170

$95 at Amazon

$170

$120 at Target $170 at Home Depot

What we liked: Of every electric cooker we tested, this one pressurized the fastest. And although it didn’t sear well, we liked that the pot didn’t spin when we stirred inside it. (That’s a common issue with multicookers.) We also liked that the stainless steel inner pot can be removed and put on electric, induction, and ceramic stovetops. That’s a design feature more multicookers should adopt, because it gives you the heat you need! The pot also has big handles that helped us lift it up and out of the cooker, even when it was piping hot; that’s a feature new to the Pro line. The push-button release and plastic cover around the valve made releasing steam stress-free and safe. And the condensation collection cup at the back of the machine? So smart. The control panel is easy to navigate; a dial and buttons that lie flush against the screen could be used without poring over the manual. 

What we didn’t like: Like all electric pressure cookers, this one didn’t sear well when used inside the cooker; food got stuck to the bottom of the pot because it wasn’t very hot. The risotto was drastically overcooked, with the grains of rice soggy and falling apart.

Key Specs

• Materials: Plastic, stainless steel
• Dimensions: 14.5 x 14 x 14 inches
• Capacity: 6 quarts
• Weight: 13 pounds, 11 ounces
• Induction-compatible: Interior pot; yes
• Warranty: Limited 1-year

The Best Electric Pressure Cooker for Control Freaks

Breville Fast Slow Pro Cooker

$330 at Amazon $330 at Sur La Table View on Crate & Barrel

What we liked: This pressure cooker/multicooker has tons of features and functions. Its biggest advantage is the manual control over the pressure and timing—cooks can set a more specific psi than on any model we tested, and can choose between 1.5 and 12 psi. It’s also the most accurate digital pressure cooker we tested. Most electric models have a temperature probe at the bottom of the unit to gauge pressure. But the Fast Slow Pro has two probes: one at the base and the other in the lid. That allows it to adjust the heat in real time, venting steam to keep the psi honest. As far as performance, we were impressed. The Fast Slow Pro made super creamy risotto without any scorching or extra leftover liquid; the texture was perfect. The beans were creamy with just the right amount of bite. The LCD screen was easier to read than the Instant Pot’s buttons.

What we didn’t like: As mentioned, the lid is tricky to perfectly align. The inner cookpot has a seven-inch diameter, making it one of the smallest we tested. The sauté function shut off when we were using it. It took longer to release steam than the other electric models we tested.

Key Specs

• Materials: Stainless steel, plastic, ceramic-coated pot
• Dimensions: 12.5 x 13.5 x 14 inches
• Capacity: 6 quarts
• Weight: 13 pounds
• Induction-compatible: No
• Warranty: 1-year

The Best Large Electric Pressure Cooker

Instant Pot Duo Plus 8-Quart Multi-Use Pressure Cooker V4

$160

$100 at Amazon $138 at Target View on Walmart

What we liked: The Duo 8-Quart has a bigger capacity than the other Instant Pot on this winners’ list, making it a good choice for large-batch pressure cooking. Like the Pro, this one sports a progress bar on the control panel that shows the user how far along in the process the pot is—preheating, cooking, or keep warm. The brisket was outstandingly good; tender, with a fall-apart texture. This Duo costs less than the Pro, even though it’s larger. Why? The Pro is a newer model with upgraded features: primarily a more powerful heating element, handles on the inner cookpot, and a flatter bottom that makes for more even cooking. (We did notice some scorching on the mirepoix with the Duo.) All that said, we think both models are good purchases, and if you want a basic electric pressure cooker with a handful of extra functions, you’ll be very happy with this one.

What we didn’t like: After using the Breville Fast Slow Pro, the lack of customization on any pressure cooker felt frustrating. There are only two pressure settings here: low and high. (The Instant Pot Pro has the same settings.) The beans were unevenly cooked, with some being very toothsome. The risotto took double the time of the stovetop and Breville models.

Key Specs

• Materials: Stainless steel, plastic
• Dimensions: 14.53 x 14.53 x 13.98
• Capacity: 8 quarts
• Weight: 15 pounds, 13 ounces
• Induction-compatible: No
• Warranty: 1-year limited

The Best Stovetop Pressure Cooker

T-Fal Clipso Pressure Cooker

$130

$110 at Amazon $110 at Target View on Walmart

What we liked: The Clipso is what you get when you take a great stainless steel pot and add the ability to pressurize it. It’s simple, basic, and reliably good. The heavy, perfectly flat bottom gave us gorgeous sears and sautéed without overcooking ingredients. If you own the 6.3-quart Clipso, there’s no need to invest in a stockpot unless you want something much larger. The two handles made it safe and easy to grab and lift. And the sealing mechanism was refreshingly easy to use. All we had to do was press a button to lock or unlock it. Releasing steam was as easy as turning a valve, which made it more akin to electric pressure cookers. (Many stovetop models require the user to continually hold down the valve to release steam.)

What we didn’t like: There’s no pressure gauge, so we didn’t know how much we were cooking with. The Clipso’s maximum operating pressure is 12 psi, a little less than most stovetop models and about the same as most electric ones.

Key Specs

• Materials: Stainless steel
• Dimensions: 11 x 15 x 10 inches
• Capacity: 6.3 quarts
• Weight: 7 pounds, 3 ounces
• Pressure release: Spring-loaded
• Induction compatible: Yes
• Warranty: 10-year limited

The Best Stovetop Pressure Cooker for Canning

Presto 16-Quart Pressure Canner and Cooker

$180

$142 at Amazon $168 at Walmart $189 at Macy's

What we liked: This stovetop pressure cooker includes all the details canners will want: primarily, a pressure gauge that goes up to 20 (and tops out with the well-placed warning, “Caution”). It’s big—16 quarts, to be exact—which makes it ideal for canning in batches. It can hold 10 pint-sized and seven quart-sized mason jars. But how did it fare in our recipe tests? Very well! It made the best-textured batch of beans with creamy centers and no split skins. Searing the brisket was faster because its cooking surface area was larger than any other model we tested. The meat was tender all the way through, with a small amount of broth leftover. When the Presto reaches 15 psi, it automatically releases some steam—that’s a super safety feature. The plastic handles stayed cool even when we were cooking on high.

What we didn’t like: It would take a lot of practice to nail the perfect psi. When cooking over a low, medium, or high stovetop, our psi reading was typically a couple of points off. That’s the sort of thing cooks can learn with time, and by getting to know how a piece of cookware reacts with their stovetop. There’s no quick-release function for depressurizing. That doesn’t matter if you’re canning, because a quick pressure change can cause cans to shatter. But it’s mildly annoying if you’re using it to cook dinner.

Key Specs

• Materials: Aluminum, plastic
• Dimensions: 13.5 x 17.25 x 12 inches
• Capacity: 16 quarts
• Weight: 10 pounds, 8 ounces
• Induction-compatible: No
• Warranty: 12-year limited

The Best Budget Stovetop Pressure Cooker

IMUSA 7 Quart Stovetop Aluminum Pressure Cooker

$73 at Amazon $53 at Walmart

What we liked: Seven quarts is a moderate, useful size: It’s large enough to cook big batches and use as a stockpot when it’s not being used to pressure cook. We were duly impressed by how well this pressure cooker worked, considering it was the lowest-priced one we tested. The reason why it’s so affordable is the cookpot material and the lower pressure ceiling. Aluminum is cheaper than stainless steel. And while it doesn’t heat as evenly, it’s much more responsive to temperature changes, meaning it heats up fast. It also sautéed well. 

What we didn’t like: The jiggler-style release mechanism must be pressed down the entire time steam is releasing. That’s not a deal-breaker, but it’s cumbersome when judged against more user-friendly designs like valves. The bottom is convex, so it’s tough to get an even sear on large cuts of meat. The maximum psi is 10—that’s low, but not bad if you plan to primarily pressure-cook delicate foods like vegetables, eggs, rice, and pasta.

Key Specs

• Materials: Aluminum
• Dimensions: 10.25 x 17 x 9.5 inches
• Capacity: 7 quarts
• Weight: 3 pounds, 13 ounces
• Induction-compatible: No
• Warranty: 1-year limited

The Competition

• All American 10.5-Quart Pressure Cooker: This pressure cooker is pretty and comes in a bunch of colors, but locking the lid was such a pain. To secure it, we had to align it on the pot and twist the two handles. That was really tough when the pot was hot from searing and preheating!
• Instant Pot Pro Plus 6-Quart Smart WiFi Multicooker: The natural, plus, and quick-release steam settings, plus the ability to can in this electric pressure cooker, were nice. But it’s essentially the same model as our overall favorite, with WiFi connectivity. We don’t think the upgrade is all that useful.
• Zavor DUO 6.3 Quart Multi-Setting Pressure Cooker: This pressure cooker was a longtime winner, but went out of stock for ages. It appears to be on the market once more, and we have plans to re-test it for a future update.
• Buffalo Pressure Cooker 8 Qt Stainless Steel: The Buffalo cooker burned our beans.
• Presto 01362 6-Quart Stainless Steel Pressure Cooker: This was a fine cooker, but it couldn’t compare with the larger, more feature-heavy Presto 16-Quart pressure cooker.
• Kuhn Rikon DUROMATIC Pressure Cooker: The lid was finicky to attach. The size we tested is out of stock, although other sizes are available.
• Fissler Vitaquick Stovetop Pressure Cooker: The tapered design meant there was less room to sear and sauté.

FAQs

Why use a pressure cooker?

Pressure cookers cook food faster than it would take in a regular cookpot. The pressurized chamber also concentrates the flavors, making food taste better. You can also use a pressure canner to preserve low-acid foods, like corn, green beans, carrots, and beets. (High-acid foods, like stone fruit, apples, and pickles, can be preserved with either a regular boiling water bath or a pressure canner.)

How much pressure is built up inside a pressure cooker?

Stovetop pressure cookers can safely handle 15 psi, although some can only go up to 10 or 12. Most electric pressure cookers max out at 12 psi.

Why We’re the Experts

• Rochelle Bilow is an editor at Serious Eats. Previously, she worked at Bon Appétit and Cooking Light magazines.
• Rochelle is a culinary school graduate and former restaurant cook, and used to work on a farm where she canned an endless amount of tomatoes and green beans.
• For this story, we used two types of pressure canners—electric and stovetop—to cook dried beans, risotto, and brisket, and evaluated them on their performance and design.