These 6 Incredible Pressure Cookers Prove You Still Need One

Instant Pot Rio: The Rio is one of the latest models from Instant Pot and one that we evaluated during our most recent round of testing. What stood out the most with the Rio is all of the convenient presets, the pressure cooker has pre-programmed settings for chili and beans, soup and broth, and eggs. It also has settings traditionally found in pressure cookers like steam, rice and slow cook. We also noted that this model has a sleeker design compared to the standard look and shape of others from the brand, the Rio has a sleeker narrow bottom and comes in all black.

During testing, we found that it produced tender meat, though the vegetables were a bit too tender and overcooked. When making rice, we made note of the clear preheat signal and were impressed when it took just under nine minutes to come to pressure. The rice was slightly sticky before fluffing but it wasn’t overcooked, though we did notice some staining on the bottom of the bowl.

Chef iQ Smart Pressure Cooker: Like others on our list, the Chef iQ Smart Pressure Cooker offers a host of cooking capabilities, including pressure cooking, steaming, slow cooking, searing, sautéing and sous vide. It even has a built-in scale for precisely following a recipe. Unlike other models though, this one has a standout feature that’s particularly appealing to budding home chefs: more than 1,000 presets and access to more than 600 guided recipes and culinary how-to videos. Plus, you can control the appliance using your smartphone via Wi-Fi or Bluetooth, though the app occasionally lost connection during our tests. If referring to an app while cooking isn’t appealing to you, however, the smart features on this device won’t be useful.

Experts loved how easy the step-by-step instructions were to follow on the LCD screen. The Chef iQ earned one of the top pressure scores during our beef stew testing, pressurizing in 31 minutes. Compared to other machines, it was very easy to clean and assemble — removing and reinstalling the silicone ring was a breeze. The sleek matte black design is one that we wouldn't mind keeping out on our countertops. Just note the outer lid gets hot when cooking.

Ninja Foodi 10-in-1 6.5-Quart Pro Pressure Cooker Air Fryer Multi-Cooker: This is the latest model in the Ninja Foodi lineup. The device combines two popular cooking styles — pressure cooking and air frying — in one machine. It offers the same functionality as most pressure cookers (slow cook, make yogurt, etc.), plus some unique features like sous vide, dehydrating and, of course, air frying. But if you’re not interested in using all of these features, we’d suggest a simpler model that focuses on pressure cooking, like the Instant Pot Duo. This cooker is also bulkier than other models we tested.

We love that you can pressure cook and air fry the same dish: Roast chicken on the pressure cook function, for example, then swap the lid and air fry it for a golden brown finish. As was the case with the older models, some users found swapping the lid to be fussy. The cooking pot is dishwasher-safe and, according to our tests on the older machine, any residue or food splatter on the outside was easy to clean with a damp cloth. The older model also had one of the top scores for performance — during our stew tests, it came to pressure in just 25 minutes.

The pros in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab have tested and evaluated more than 53 pressure cookers and multi-cookers with pressure-cooking functionality over the years. In a recent side-by-side test, three new pressure cookers were evaluated using the following criteria:

• Stovetop pressure cookers are more traditional, but they’re manual and typically require more attention from the user. They need occasional heat adjustments to maintain the right temperature and pressure. Some pros opt for them because they can get a good sear on meats, reach high pressure levels and be used as a regular cooking pot.

• Electric pressure cookers more closely resemble slow cookers, so beginners and home chefs will likely find them to be more user-friendly. Though bulky, the countertop appliances are generally intuitive with easy-to-use controls, convenient presets and clear LCD screens. Some function as multi-cookers, doing everything from browning to slow cooking, or even air-frying with a specialized lid.

When shopping for a pressure cooker, keep the following in mind:

✔️ Size: Most pressure cookers have a 6-quart capacity — a suitable size for most families — but some are as large as 12 quarts. You can also find smaller models if you're cooking for one or a couple. Just remember: You can’t fill a pressure cooker to its full capacity — only two-thirds full — so a 6-quart model won’t actually yield 6 quarts of food.

✔️ Pressure levels: Pressure is measured in PSI (pounds per square inch). Most electric pressure cookers have both low and high PSI settings. Though specific PSI can vary by model, low is generally somewhere between 5 and 7 PSI, while high is typically around 10 to 12, but some high-end models may reach up to 15 PSI. The low setting is more suitable for rice and foods with a lot of starch that can splatter and overflow, while high is preferred for the quickest results and tough meats. Models with PSI upwards of 15 are considered very high and are best for canning or developing concentrated, intense flavor (think: bone broth).

✔️ Additional features: As long as a pressure cooker has both high and low settings, it can complete most tasks without presets like "chicken" or "rice." That said, newbies may prefer models with pre-programmed settings since it takes a lot of the guesswork out of the equation and can help you learn the ropes. More advanced models usually have additional nice-to-haves like multi-cooking functionality — many can slow-cook, steam, sauté and even air-fry or sous vide. Today, some models also have smart functionality, allowing you the freedom to control your pressure cooker via Wi-Fi or Bluetooth, which can be a convenient feature for busy professionals or parents.

A pressure cooker is a basic pot at its core — but it also has a lockable lid and a valve that controls the amount of pressure that can build up inside the pot. When heated, the pressure cooker builds steam that gets trapped inside, creating pressure. The high pressure increases the boiling temperature of water from 212˚F to 250˚F.

The higher cooking temperature allows food to cook faster, reducing cook time by up to 70%, as touted by many manufacturers. When the cooking is finished, you can either release the pressure quickly via the manual pressure release valve or let it drop on its own using natural pressure release.

When you think of a pressure cooker, you likely picture the Instant Pot. It’s quickly become a go-to appliance in kitchens throughout the country — but there are different types of pressure cookers on the market today. You’ll find everything from the relatively bulky electric countertop cookers to more traditional stovetop versions, all with varying bells and whistles.

When using a pressure cooker, safety is of the utmost concern — remember, a pressure cooker works due to pent-up steam, which can pose a safety hazard if handled improperly. Always consult and familiarize yourself with the owner’s manual of your particular model before cooking.

In general, browning food first is an additional step that’s worth the effort, since it adds depth of flavor to whatever you’re cooking.

Then, make sure to add enough liquid like water or broth to allow the pressure cooker to heat, build steam and create pressure. Typically, ​​pressure cookers require somewhere between 1/2 cup to 1 cup of water, but be sure to consult your owner’s manual and the recipe. It’s important to note: While you need enough liquid, you don’t want to go overboard. A pressure cooker should never be more than two-thirds full since you need to leave enough room for steam to build.

Cooking time also varies. The exact amount of time is dependent on the recipe, but you can expect less time for quick-to-cook foods like rice and more time for tough meats and big soups with a lot of ingredients.

When cooking is complete, it’s important to release the pressure prior to opening the lid. Many pressure cookers have a quick-release valve to speed up this process, but others require natural release, which can be a lengthy process upward of 20 to 30 minutes. To confirm it’s safe to open the pressure cooker, be sure to check the pressure regulator valve, and don’t be surprised if a small amount of steam escapes with a slight hiss when you open the lid.

Good Housekeeping Institute Product and Reviews Updates Editor Raena Loper works closely with the experts in the Kitchen Appliances and Innovation Lab to test products such as food storage containers, measuring cups and more. In the most recent Lab pressure cooker test, she worked alongside Nicole Papantoniou conducting tests on 12 pressure cookers. As someone with a large family, she understands the importance of cooking tasty meals quickly and efficiently.

As Director of the Kitchen Appliances and Innovation Lab, Nicole Papantoniou has tested dozens of multi-cookers, slow cookers, and air fryers. Previously she worked in product development for small kitchen appliances and tools as well as in several test kitchens, where she tested and developed recipes and food content starting in 2012. Papantoniou lent her expertise to the reporting and editing of this story, as well as oversaw the testing process.

Samantha MacAvoy is an assistant food editor in the Good Housekeeping Test Kitchen. She consulted with Loper and Papantoniou on the most recent update of this story. MacAvoy has nearly five years of experience in the Test Kitchen, where she reviews products such as kitchen torches and cutting boards. She also writes about the latest food trends and home cooking tips.