Multi Cookers and Pressure Cookers Reviews: A Complete Guide for Modern Kitchens

Pressure cooking has come a long way since the noisy, jiggling pots of the 1950s. Modern multi‑cookers and pressure cookers combine convenience, efficiency and safety, making them a must‑have for home cooks worldwide. In this guide you’ll learn how pressure cookers work, what distinguishes a multi‑cooker from a traditional stovetop unit, and which models earned top marks in recent testing. We’ll also look at the benefits, safety practices, real‑world usage examples, and answer frequently asked questions to help you decide which type fits your cooking style.

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Understanding Pressure Cooking Technology

How a Pressure Cooker Works

A pressure cooker is a sealed pot that traps steam and raises the internal pressure. As the liquid inside heats, steam forms and pressure builds, increasing the boiling point of water to around 250 °F (121 °C). This higher temperature cooks food faster than boiling; it also forces moisture into the food, which tenderises tough meat and enhances flavouredis.ifas.ufl.edu. Because steam cannot escape until the pressure is released, flavours stay concentrated. Modern designs include multiple valves and spring‑loaded locks to prevent lids from flying off — a far cry from the poorly designed models of the 1950sedis.ifas.ufl.edu.

Pressure Cooker vs. Pressure Canner

Although both devices use steam and pressure, they serve different purposes. Pressure cookers are designed to cook meals quickly, while pressure canners are built to process jars of food for long‑term storage. University of Illinois Extension notes that pressure cookers cycle and do not maintain appropriate heat and pressure to destroy harmful bacteria; therefore, pressure canning is not recommended in a pressure cooker extension.illinois.edu. The National Center for Home Food Preservation also cautions that electric pressure cookers have not been studied for safe canning, so food preservation should be done only in approved pressure cannersucanr.edu.

Electric vs. Stovetop Pressure Cookers

Stovetop pressure cookers reach higher pressures (around 15 psi) than most electric multi‑cookers (usually about 12 psi). Higher pressure yields higher temperatures, so stovetop models cook faster. Electric pressure cookers build up to 15 psi but maintain a lower pressure during cooking; the trade‑off is convenience and safety—digital controls allow you to set it and forget it while the cooker automatically regulates heatseriouseats.com. Electric models often include multiple functions—slow‑cook, sauté, rice‑cook, yogurt and even sous‑vide—earning the name multi‑cooker. The University of Florida’s IFAS Extension notes that Instant Pot® (a brand of electric pressure cooker) models come with advanced features like Wi‑Fi connectivity and voice assistantsedis.ifas.ufl.edu. Stovetop models, meanwhile, are lighter, easier to maintain and can brown food more effectively on a burner.

Benefits of Pressure Cooking and Multi‑Cooking

Time & Energy Savings

One of the biggest reasons pressure cookers remain popular is their ability to reduce cooking time by about 70 percent, according to UF/IFASedis.ifas.ufl.edu. The American Council for an Energy‑Efficient Economy reports that pressure cookers use 50–70 percent less energy than traditional cooking methods, a statistic highlighted by Illinois Extensionextension.illinois.edu. Electric models are even more energy efficient because their insulated housing prevents heat loss. Combined with the ability to prepare beans, roasts and stews in a fraction of the usual time, these savings translate into lower utility bills and reduced environmental impact.

Nutrient Retention & Flavour

Cooking in a sealed environment means little or no water is drained away, so nutrients stay in the food. UF/IFAS notes that because the water is usually not poured off, food retains most of its nutrients and natural flavoursedis.ifas.ufl.edu. The University of California’s Cooperative Extension points to a study showing that pressure‑cooked broccoli retained more vitamin C than when boiled or steamed. The closed environment also intensifies flavours, yielding tender braises and richly flavoured brothsedis.ifas.ufl.edu.

Versatility & Convenience

Electric multi‑cookers are prized for their versatility. In addition to pressure cooking, they can sauté, slow‑cook, steam, make yogurt and more. Andrea Nguyen’s pressure‑cooking guide lists the advantages of multi‑cookers: you can set it and forget it, cook different ways in one appliance and choose from a variety of built‑in programs. The downside? They’re bulky and take longer to build and release pressure. Stovetop models are lighter and easier to clean, and releasing pressure manually under cold water cools them down much faster.

Safety Features & Proper Use

Modern Safety Mechanisms

Early pressure cookers acquired a reputation for exploding lids, but today’s models include multiple safety valves, locking lids and automatic pressure‑release systemsedis.ifas.ufl.edu. Electric multi‑cookers often integrate sensors that prevent the cooker from pressurising if the lid is not properly sealed and automatically switch to “Keep Warm” after cooking.

Safe Operation: Step‑by‑Step

1. Read the manual – Familiarise yourself with your specific model. Follow manufacturer instructions for liquid minimums and maximum fill lines.
2. Inspect the components – Check the silicone gasket, locking lid and valves for cracks or debrisedis.ifas.ufl.edu.
3. Add liquid – Pressure cookers require at least one cup (or more, depending on recipe) of liquid to generate steam. Do not overfill; most manuals recommend filling no more than two‑thirds full.
4. Select the program or heat level – For electric models, choose a preset (e.g., pressure cook, slow cook, rice). Stovetop models should be heated over high heat until reaching pressure, then lowered to maintain pressure.
5. Release pressure safely – There are three methods: natural release (letting the pot cool down on its own), quick release (using the vent valve) and cold‑water release (running the stovetop cooker under cold water). Natural release leads to carry‑over cooking, quick release stops the process quickly but can cause vigorous boiling, and cold‑water release cools without splatter but is used only with stovetop cookersseriouseats.com.
6. Tilt the lid away from you when opening to avoid steam burnsedis.ifas.ufl.edu.

Food Safety

While electric multi‑cookers have a “Keep Warm” function, leaving food in the cooker on the counter all day can allow bacteria to multiply. UC Cooperative Extension warns that the slow‑cooker setting is not the same as pressure cooking; you should not leave food in an electric cooker to be pressure cooked later. Instead, refrigerate foods if they are not going to be cooked right away. Always use a food thermometer to verify that meats have reached safe internal temperaturesedis.ifas.ufl.edu.

Cleaning & Maintenance

UF/IFAS provides detailed cleaning advice: do not immerse the base or heating element in water; instead, wipe them with a damp clothedis.ifas.ufl.edu. Dishwasher‑safe parts (inner pot and lid) can be washed in the dishwasher, while the sealing ring and anti‑block shield should be hand‑washed and inspected for cracks. Check the steam release valve regularly for clogs, empty the condensation collector to prevent mold growth and replace worn gaskets to maintain a proper sealedis.ifas.ufl.edu.

Top Multi‑Cooker and Pressure Cooker Picks for 2025

Choosing the right appliance depends on your cooking style, budget and counter space. The following models received strong recommendations from reputable sources.

Best Electric Multi‑Cooker: Instant Pot Pro

The kitchen‑equipment testers at Serious Eats crowned the Instant Pot Pro their favourite electric pressure cooker and multi‑cooker. In head‑to‑head testing, it performed consistently well and offered a wide array of functions and cooking modesseriouseats.com. The Pro has a stainless‑steel inner pot with handles, 28 customisable smart programs and a max temperature option for better sautéing. Serious Eats praised the Pro for producing perfectly cooked beans, risotto and braised brisket, noting that electric multi‑cookers like the Instant Pot make pressure cooking simple because you can press one button and not worry about monitoring heat. The downside is that electric multi‑cookers operate at lower pressure, so cooking times are slightly longer than with stovetop modelsseriouseats.com.

• Capacity: 6 qt or 8 qt

• Functions: Pressure cook, slow cook, sauté, sous vide, rice, steam, yogurt, bake and sterilise

• Pros: Wide range of cooking modes; customisable temperature and pressure; automatic steam release; easy‑to‑clean stainless‑steel pot

• Cons: Bulky footprint; pressure release takes longer than stovetop models

• Read more about multi‑function cooking in our kitchen‑appliance reviews at FrediTech.

Best Stovetop Pressure Cooker: T‑Fal Clipso / Trendy

Serious Eats selected the T‑Fal Clipso as the top stovetop pressure cookerseriouseats.com. Andrea Nguyen’s 2025 review also praised the T‑Fal Trendy (8.5‑quart), noting that it heats quickly, offers both low and high pressure settings and works on induction, electric and gas stoves. Stovetop cookers like the Clipso and Trendy are lighter than electric models, easier to maintain and allow for faster pressure release by running cool water over the lid. They are ideal for searing meats because they can reach higher temperatures on a burnerseriouseats.com. However, they lack the multi‑cooker versatility and require more attentive heat management.

• Capacity: Clipso: 6 qt; Trendy: 8.5 qt

• Pressure settings: Typically 8–15 psi (depending on model)

• Pros: Lighter and easier to store than electric multi‑cookers; quick pressure release; superior browning; excellent for canning when using dedicated pressure canner models

• Cons: Requires manual monitoring; can only pressure cook (no slow‑cook or yogurt functions); handle and locking mechanisms may wear over time

• Explore our latest cookware reviews to see how pressure cookers perform alongside other kitchen gear.

Other Notable Models

• Presto 6‑Quart Stainless‑Steel Pressure Cooker – Affordable and durable, a good option for those who want a simple stovetop model.

• Breville Fast Slow Pro – A premium multi‑cooker with a large LCD display and sensors that automatically adjust pressure settings. Consumer testers appreciated its built‑in safety features and flexible programming (external link to manufacturer).

• Ninja Foodi TenderCrisp – Combines pressure cooking and air frying. Great for home cooks who want crispy finishes after pressure cooking.

For detailed reviews and rankings, visit our kitchen gear round‑ups.

Real‑World Cooking Examples

Pressure cookers are not limited to stews and braises. UF/IFAS notes that they cook rice and pasta in as little as five minutes, dried beans in about 30 minutes and soups or stews in under an houredis.ifas.ufl.edu. Here are a few dishes you can prepare using pressure‑cooking or multi‑cooking functions:

1. Creamy Mushroom Risotto (Electric Multi‑Cooker)

1. Sauté: Set the cooker to sauté. Add butter and olive oil; sauté diced onion and garlic until translucent.
2. Add rice: Stir in arborio rice and toast for 2–3 minutes.
3. Deglaze: Pour in white wine, scraping up browned bits.
4. Pressure cook: Add broth and mushrooms; lock the lid and pressure cook on high for 6 minutes.
5. Release: Use quick release; stir in Parmesan and herbs. The sealed environment creates a creamy texture without constant stirring.

2. Tender Beef Stew (Stovetop Pressure Cooker)

1. Brown meat: Heat oil in the pressure cooker over medium‑high; brown beef cubes in batches.seriouseats.com notes that stovetop models achieve higher temperatures, making browning more effective.
2. Add aromatics: Sauté onions, carrots and celery; deglaze with broth or wine.
3. Pressure cook: Return beef to the pot, add potatoes and broth; lock the lid and cook at high pressure for 30 minutes.
4. Release: Use natural release for 10 minutes, then quick release. The meat will be fork‑tender and the vegetables perfectly cooked.

3. Quick Chickpea Curry (Electric Multi‑Cooker)

1. Sauté spices: Use the sauté setting to bloom cumin, coriander and turmeric in oil.
2. Pressure cook: Add chopped tomatoes, soaked chickpeas and coconut milk; cook under pressure for 10 minutes.
3. Finish: Stir in spinach and season. Serve with rice or naan. Electric cookers lock in spice aromas and reduce cooking time dramatically.

Step‑by‑Step Guide to Choosing the Right Cooker

1. Assess your needs: If you value convenience, multi‑functionality and hands‑off cooking, an electric multi‑cooker is ideal. If speed and browning are priorities, choose a stovetop model.
2. Determine size: Families of four often prefer 6‑quart models. Larger households or those who meal‑prep might opt for 8‑quart pots. Stovetop pressure cookers also come in 4‑quart sizes for singles or couples.
3. Check features: Look for adjustable pressure settings, stainless‑steel inner pots, easy‑to‑clean parts and safety mechanisms. Multi‑cookers with Wi‑Fi or app connectivity offer additional convenienceedis.ifas.ufl.edu.
4. Budget considerations: Electric multi‑cookers range from $80 to $200. Stovetop models cost between $50 and $120. Higher‑end cookers often have better build quality and features; however, even budget models can cook efficiently.
5. Read reviews: Consult trusted sources like university extension services or professional equipment reviews. Serious Eats’ testing found that the Instant Pot Pro outperformed other electric modelsseriouseats.com, while T‑Fal’s stovetop cookers earned praise from multiple reviewersseriouseats.com.

Frequently Asked Questions (FAQ)

Are pressure cookers and multi-cookers safe?

Yes. Modern pressure cookers include multiple fail-safe mechanisms and locking lids. Always follow manufacturer instructions, use the proper amount of liquid, and release pressure according to guidelines. Never force the lid open.

Can I use my multi-cooker for pressure canning?

No. Pressure cookers do not maintain the constant heat and pressure required to safely kill bacteria. Extension services warn that electric pressure cookers have not been tested for safe canning and should not be used for this purpose.

Do pressure cookers really save energy?

Yes. Pressure cooking reduces cooking times by about 70%, with energy savings of 50–70% compared to conventional cooking. Electric models are insulated, which makes them even more efficient.

Is an Instant Pot the same as a pressure cooker?

An Instant Pot is a brand of electric pressure cooker, categorized as a multi-cooker because it can also slow-cook, sauté, steam, make yogurt, and more. At its core, it still pressure cooks but offers additional preset functions.

How long does it take to release pressure?

Natural release takes 10–30 minutes depending on food volume. Quick release vents steam immediately but can cause vigorous boiling. Cold-water release is used for stovetop models but is not suitable for electric cookers.

Can I cook frozen meat in a pressure cooker?

Yes, but you should add extra liquid and increase cooking time. Always use a food thermometer to confirm that the meat reaches a safe internal temperature.

Why are electric pressure cookers slower than stovetop models?

Electric models operate at around 12 psi, compared to 15 psi in stovetop versions. Lower pressure means lower cooking temperature, so food takes longer. The trade-off is that electric cookers regulate heat automatically and are easier to use.

Conclusion

Multi‑cookers and pressure cookers have revolutionised home cooking by delivering quick, energy‑efficient meals without sacrificing flavour or nutrition. Understanding the science behind pressure cooking, recognising the differences between electric and stovetop models, and following safety guidelines will help you get the most out of these versatile appliances. Whether you choose a feature‑packed multi‑cooker like the Instant Pot Pro or a traditional stovetop cooker like the T‑Fal Clipso, the key is to match the appliance to your cooking needs and lifestyle. With proper use, you’ll enjoy tender roasts, creamy risottos and wholesome soups in a fraction of the time.

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Author: by Wiredu Fred: an experienced technology and culinary writer for FrediTech. With years of researching and reviewing kitchen appliances, they combine technical expertise with practical cooking experience. All recommendations are based on reputable sources, including university extension services and professional equipment reviews.