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Pressure cooker

Kitchen equipment · Pressure cooker

Pressure cooker

A sealed pot that traps steam to raise the boiling point, cooking beans, rice and stews much faster.

Useful to have · Used on the stovetop · 39 recipes

Photo: Unknown author, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

A pot with a locking lid, a gasket and a pressure valve. As the liquid boils, trapped steam raises the pressure and the temperature inside above normal boiling, so food cooks in a fraction of the time. Stovetop models (common in Indian kitchens, where whistles mark pressure) sit on the hob; electric multicookers have built-in heating and timers.

What it’s for: Rapid moist cooking of tough or dense foods like dried beans, lentils, rice and meat.

How to use it

  1. Add food and at least the minimum liquid the maker specifies; never overfill (about two-thirds, half for beans and grains).
  2. Close and lock the lid and check the valve is clean.
  3. Bring to pressure over high heat or set the programme, then lower the heat to maintain it.
  4. After cooking, release pressure naturally or with the quick-release valve as the recipe says; never force the lid open.

Good to know

Tasks
cooking dal and dried beans, cooking rice, making stews and curries, making stock, steaming potatoes
Cooking methods
Pressure-cooked, Steamed, Boiled, Stewed, Braised, Slow-cooked
Materials
aluminium, stainless steel, rubber gasket
Care and cleaning
Remove and wash the gasket and clear the valve after each use. Replace worn gaskets. Do not soak or immerse electric bases.
Limitations
You cannot check or adjust food mid-cook; little browning without a sauté step.

Safety

  • Open only after all pressure has been released.
  • Foaming foods (beans, lentils) can clog the valve; do not overfill.
  • Keep the face and hands away from the valve during release.

If you don’t have one

Equipment guide

How it works: A sealed pot traps steam so pressure rises to about 0.7–1 bar above atmospheric. Water boils at higher temperatures under pressure, around 115–120 °C, so food cooks much faster: tough meat, dried beans and lentils soften in a fraction of the time. A valve controls the pressure, and in many Indian cookers a weighted whistle releases steam audibly.

MaterialGoodWatch out
Stainless steelNon-reactive, induction-friendly, durable.Heavier; thin bases can scorch dal.
AluminiumLight and heats quickly; common in Indian kitchens.Reacts with acidic food; not induction-compatible unless it has a steel base.
Hard-anodised aluminiumHarder, non-reactive surface.Not usually induction-compatible.
Stovetop whistle cooker
Weighted valve; counted by whistles.
Stovetop spring-valve cooker
Quieter; pressure shown by an indicator.
Electric pressure cooker (multicooker)
Programmable; typically runs at slightly lower pressure than stovetop models.

Buying guidance

Starting out: A 3–5 litre stainless stovetop cooker, or an electric multicooker of similar size.

Keen cook: Add a smaller 2–3 litre cooker for dal and a larger one for meat and stock.

  • Capacity: 3 litres for 2–3 people, 5–6 litres for families
  • Operating pressure stated (stovetop about 1 bar / 15 psi; electric often less)
  • Safety valve and replaceable gasket
  • Thick, induction-compatible base
  • Separator containers for cooking rice and dal together

No brands or prices — check current reviews before buying.

Techniques:SteamingPressure cookingSlow-cooked gravyStock makingBatch cooking

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Recipes that use it

27 more