How to choose (and use) a pressure cooker

How it works

Boiling liquid inside the tightly sealed pot produces steam that gets trapped inside the pot and creates pressure. In a pressurized environment, steam can reach temperatures hotter than boiling water, which reduces cooking time. The super-hot steam quickly breaks down tough food fibres, making it an ideal cooking method for tough cuts of meat and dried legumes.
Read on for our editor's pressure cooker picks, and five easy recipes!

Tips

For best results
1. Choose pressure cookers that have a rubber ring around the inside of the lid for a tight seal.
2. Read the manual before you use it for the first time. All cookers act differently.
3. Fill pressure cooker just to its maximum line, allowing space for building pressure.
4. Begin cooking time when pressure is reached and cooker starts to steam.
5. Do not open lid while cooking. Be sure valve has dropped before opening.
6. Open lid away from your face for safety. Pot and lid will be very hot when cooking is finished.

Chef-worthy

Coolest features: Four pressure-releasing functions, including an automatic cover lock and a pressure regulator, for utmost safety.
Why we love it: Easy-grip, heatproof handles and a bright red lid-release switch that pops up when the cooker is under pressure and drops when it's safe to open.
Capacity: 6 quarts
Price: $120 Fresco Pressure Cooker, Model FPC6075, The Shopping Channel.

Very versatile

Coolest features: Rocks back and forth, giving a visual cue when pressure's reached.
Why we love it: Lid clicks into place and won't open if the unit's under pressure. Has an additional safety feature that automatically lets off steam if the vent pipe is clogged and cannot release pressure normally.
Capacity: 6 quarts
Price: $100 Presto 6-Quart Stainless Steel Pressure Cooker, Home Hardware.

Fab find

Coolest features: Designed with two handles, this unit is a breeze to lift and tote. An easy twist-and-lock knob secures the lid without the hassles of traditional handle mechanisms.
Why we love it: While we were wary of the plumes of warm (not hot) steam released every 3 min, we were impressed by its consistent cooking results.
Capacity: 6 quarts 
Price: $50 Ikea Dillkött Pressure Cooker, Ikea.

Easy Vietnamese beef pho

Add a little world cuisine to your dinner plans with this show-stopping (and simple!) noodle bowl. Get the recipe. 

Awesome osso bucco

Full and flavourful, this is an easy and delicious Italian dish. With gremolata sprinkled over top, and a side of creamy risotto — dinner is served.
Get the recipe.

Instant creamy risotto

Melt 2 tbsp butter in a 6- to 7-quart pressure cooker pot set over medium. Add 1 finely chopped onion and cook until soft, 2 to 3 min. Add 1 cup arborio rice. Stir until rice is glossy, about 30 sec. Add 1/3 cup white wine. Stir until rice has absorbed all of the liquid, 1 to 2 min. Add 2 cups vegetable broth. 

Cover, and lock lid according to manufacturer's instructions. When steam starts to come out of the vent pipe, reduce heat to medium. 

Cook for 6 min. Remove from heat and let pressure drop naturally before unlocking lid. Stir in 1/2 cup grated parmesan. 

Serve immediately.

Faux-tisserie chicken with dilly potatoes

Ready in under an hour, this pressure cooker phenom is deliciously simple.
Get the recipe.

Black rice pudding

Dark and dramatic, this cinnamon and coconut-imbued pudding is ready in just 35 minutes.
Get the recipe.

Dulce de leche ice cream

This golden, decadent sauce — served over ice cream — is the perfect finish to an evening meal. 

Instructions 

Remove label and top from a 300-mL can of sweetened condensed milk. Cut 2 large pieces of foil. Place 1 piece over opening and wrap tightly around can. Place wrapped can on second piece and wrap tightly. Place can on bottom of a 6- to 7-quart pressure cooker and set over high. Pour in water until it reaches 1/2 in. from the top of the can, about 8 cups. If the can starts to float, remove some water. 

Cover, and lock lid according to manufacturer's instructions. When steam starts to come out of the vent pipe, reduce heat to medium. 

Cook for 45 min. Remove from heat and let pressure drop naturally before unlocking lid. Use tongs and oven mitts to remove can from water. Remove foil, scrape Dulce de Leche into a small bowl and whisk until smooth before using. It will thicken as it cools. 

Store, covered, in refrigerator for up to 3 days.

Related:
11 best tips for big-batch cooking
Moroccan vegetable stew in the slow cooker
14 slow cooker tips and tricks