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Best Pressure Cooker 2019 • 0 Pressure Cookers Reviews

What is a pressure cooker?

A pressure cooker bears many names such as pressure cooker, steam pressure cooker, Papin pot or Kelomat in Austria. This is a cooking pot, which is cooked at higher temperatures than the normal boiling temperature, about 100 degrees. This shortens the cooking time. In addition, by increasing the boiling point, it is possible to seal the pressure cooker pressure-tight. The reason for this is that pressure is built up inside the High-speed cooker.

How does a pressure cooker work?

What is a pressure cooker test and comparison?A press-cooker consists of a thick-walled cooking pot whose opening offers an outwardly curved rim with a bayonet-like recess. This allows the lid to sit pressure-resistant on the pot. In addition, the lid has a rubber seal and offers a control valve as a fuse. Modern models from a pressure cooker Test have a valve integrated in the lid. The function behind the pressure cooker is now quite simple. Add the ingredients and sufficient liquid to the saucepan. Then close the device airtight with the lid. Pressure is now created inside the pressure cooker which cannot escape. This can result in an increased boiling temperature. Excess steam is released into the ambient air via the regulating valve. Before opening, you must let the compressed air escape.

The ingredients in a pressure cooker are cooked under pressure. In order for this pressure to occur, the respective pot must have a closure that seals the inside of the pot airtight. A pressure cooker is therefore a closed system with which heat is generated by pressure. This only requires a small amount of water , which must be converted into steam.

Gentle preparation

The more modern versions of the pressure cooker also have a valve that releases the excess air. This significantly reduces the oxygen content in the pot. The result is that the food, which is also in the pot, can be prepared more gently. In the process, more nutrients are retained.

Low energy consumption

Fissler vitavit premium 620 300 06 070/0 Pressure cookerThe mixture of pressure and water also ensures that the pot requires considerably less energy. Experts assume that not only cooking time but also energy consumption will be reduced. This can be reduced by around 70 percent. So the external analysis of a study.

This is not only due to the special cooking method made possible by a pressure cooker, but also to the specific nature of the kitchen appliance. Finally, the walls of the pressure cookers are made of stainless steel significantly thicker. This prevents the heat generated inside from simply escaping to the outside. The lid of the fast pot, which does not simply lie on top, helps to keep the heat and pressure under control. During the cooking process, the special lid sits firmly on the pot.

The lid

According to online product tests, the newer lids therefore have a specific rubber seal. They are also equipped with various safety valves. For example, the lids of the newer pots have a control valve and a safety valve with which the pressure is limited. The valves are usually firmly integrated into the lid and are also connected to the Lock of the lid .

Most lids can therefore only be opened at moments when no internal pressure exists. Before opening the pot, the pressure must be reduced. This is done either via the valves or by cold cooking . However, rapid venting is only suitable for solid food.

When cooking potatoes with the fast venting method they would burst, liquid food would even splash.

The manufacturers of pressure cookers have therefore equipped their appliances with different cooking levels in order to generate the appropriate pressure for the respective food. At the higher stage, the preparation time can be reduced by about 70 percent , like an examination. This time saving is not possible with the low level. This slower cooking is ideal for more sensitive food cooking.

New pressure cookers

When it comes to innovations for the household and explicitly cooking, IFA is the fair that introduces us to the latest pressure cookers every year. Also in the area Purge cooker test winner the latest technical achievements of well-known manufacturers such as WMF or Fissler were presented this year at IFA 2019.

Purge cookers: Back then, today and tomorrow

BEEM 1118316 Vitatherm pressure cookerWeighing things in mind, pressure cookers are cooking utensils with which food are cooked at higher temperatures than the water boiling point of 100°C. This not only makes the dish more gentle and nutritious, it is also many times faster compared to a normal pot. The principle behind the technology is simple: The rapress-cooking pot is sealed airtight, a higher pressure and temperature is created inside the pot and cannot escape. The first type and shape of the pot with the higher pressure was invented in 1679.

However, the principle was first marketed as cooking pot in 1927 under the name Siko (short for Sicomatic). Since then, the press-cooker has been one of the most popular kitchen appliances. Today, pressure cookers in the latest technology are far more than just simple cooking pots.

There are whole kitchen machines and helpers with which you can not only cook. Only cooking was yesterday. The cooking pots of today and the future are there to cook, deep fry, bake and produce yoghurt themselves.

Functions. Old and new

In the external pressure cooker Test, the individual appliances were also compared with regard to their functions and a winner was determined. It should be noted that the pressure cooker in congruence with its modern technical innovations does not differ in its basic function. Only the cooker types such as induction, electric or gas should be taken into account.

As a rule, the interior of the rapress-cooking pot is closed by a bayonet lock to create a water- and airtight room. Thus an increased water vapour pressure can develop, which enables a far higher temperature development than is the case in comparison to a regular pot. This means that food is cooked many times faster. In addition, the nutrients are stored much better and treated more gently. This makes the prepared food in the rapid-boiling pot healthier and more nutritious.

Basically, the new and old press-cooking pots achieve an absolute pressure of 1.8 bar. Thus they have a 0.8 overpressure, which is decisive for the gentle and nutrient-rich preparation of the food. This overpressure is also responsible for the fact that the water does not begin to boil at 100°C, but only at 116°C – such a test result of an external experiment.

New products at the IFA

WMF 0793896040 Pressure cooker set 2-piece Perfect PlusAt the IFA 2019 especially the Bosch AutoCook has crystallized as a true miracle helper in the kitchen. With it you can bake, cook, steam, gently fry and prepare your own sous-vide and yoghurt through over 50 programs. An additional Feature is the included and integrated app, which provides numerous recipes and cooking ideas. In congruence, the AutoCook is designed in such a way that it functions both as an induction cooker and as a pressure cooker.

The Cook4Me+ from Krups makes an equally good impression. It is an intelligent multi-cooker with an integrated cooking assistant. More than 150 recipes are pre-programmed for the device tested by Stiftung Warentest. The Cook4Me+ can also be controlled via a large Touch display and the individual programs can be called up. In addition, the Coom4Me+ has a fast cooking function. This allows you to boil and cook quickly under steam pressure. With the Cook4me+ from Krups you can cook interactively and intelligently in record time and with an energy-efficient approach.

The SkyCooker M800S-E by Redmond. The pressure cooker and SmartCooker are set via app and are also controlled via this app. He is the only one in the study to have an integrated calorie counter. Recipes and an exciting, varied cookbook are of course also included. What is completely new and unique about the appliance is the new and patented Double Chef technology. This technology enables simultaneous and different cooking in two containers, each with its own heating elements.


A pressure cooker is no longer just a “pressure cooker”. Rather, the appliances have developed further and have become completely new kitchen machines and clever helpers in the kitchen. They can not only be used for cooking, but also for cooking, stewing, frying, frying, baking and preparing yoghurt. This can no longer be called Hot water cooker. They all have the speed, these new cooking stations, that work with water- and airtight steam pressure technology. They all work particularly effectively under pressure and also very energy-efficient. The dishes are tasty and cook faster than a regular pot. In the new pressure cookers you can prepare not only fast, but also a lot of nutrient-gentle food. All manufacturers attach great importance to this. Pressure cookers are available for all stove types, as the evaluation of an external practical test showed.

The development history of pressure cookers

The very first pressure cooker was developed 1674. At that time the engineer Denis Papin, who was almost simultaneously involved in the development of the steam engine and the submarine, had the decisive idea. He wanted to create a pot with which pressure could be generated. This pressure, which was made possible by a special lid design , should allow significantly higher cooking temperatures.

The forerunner of pressure cookers

In 1679, the inventor presented his Papin pot, which had a special steam boiler. The container is not only the forerunner of the modern pressure cooker, but has also contributed to the development of the steam engine. Dennis Papin could no longer experience the success of his pots. He died in 1712 completely poor. Its predecessor of the modern pressure cooker could not assert itself and in the kitchen the Papin'sche pot was not used. However, the few copies of the pressure pot were used for university experiments.

06-5-Silit-induktionskochtoepfe-Topf-Set-induktionsgeignetIt should take more than a century before the first modern pressure cooker was made. The company Silit presented 1927 a new pot, which also worked with steam and pressure. The vessel was called “Sicomatic” or “Siko“. The shorter name was an abbreviation for a characteristic of the saucepan with which the manufacturer wanted to convince potential customers. “Siko” stood for “Safety Cooking Pot“. After all, food should not only cook faster, but also be prepared much more safely.

Silit was not the only producer who inspired with new pots in the 20's of the last century. So a model became popular in Switzerland, which was manufactured by the Swiss company Sigg. The Flexsil pressure cooker had an innovative pressure relief valve, which was equipped with a special weight stone in juxtaposition to other pots.

Modern models

Now the development of pressure cookers has progressed rapidly. From then on, the manufacturers brought more and more modern models onto the market. In the thirties the practical pots therefore became extremely popular. The vessels were now actually used in the kitchens. With today's pressure cookers, however, the models at that time still had little similarity.

Although they generated steam and pressure, they were not yet as effective. This changed when Max Keller from Zurich further developed the pots. He therefore filed a patent with the Swiss Institute of Intellectual Property on 18 May 1946 to protect his novel pressure cooker.

More energy efficiency

Silit 8607602211 Pressure cooker Sicomatic econtrolHowever, the energy-efficient pots were still manufactured by other companies. In 1949, Kuhn Rikon launched its Duromatic on the market. In Austria, the Kelomat was presented almost simultaneously. Both models were so successful that the brand names are still used today as synonyms for pressure cookers.

In the 60's and 70's the pressure cooker market was revolutionized by the further development of the existing technique revolutionary. The newer models worked more reliable than the previous versions. By the turn of the millennium, more pressure cookers had been developed with new functions. This makes it possible to cook much more accurately.

The new cooking pots tested in the external pressure cooker test differ significantly from their predecessors. These models in juxtaposition no longer have much in common with Papin's pot, which initiated the development of the vessels. However, the basic idea has not changed. It's still a question of using pressure and steam to generate temperatures that allow faster cooking times.

Expansion of pressure cooker functions

After an inspection, pressure cookers are no longer just simple pressure cookers. The principle of water vapour pressure has been further developed and whole cooking stations have emerged from it. The classic rapid-boiling pot is characterized in its innovations mainly by the fact that manufacturers rely on its energy optimization. Otherwise, the principle is and was mature.

The functional expansion of the press-cooking pots has rather created completely new kitchen appliances: the multifunction cookers, like the Cook4Me+ from Krups or the SkyCooker M800S-E from Redmond. These devices are smart and have an intelligent control via App and Smartphone. This allows the devices to be excellently integrated into a Smarthome and achieve the best cooking results.

WMF 0793896040 2-piece pressure cooker set Perfect PlusHowever this makes the new pressure cookers not only special. Much more important of the new technology is the expansion of cooking processes. Because with the new pressure cookers put to the test, food can be prepared in very different and varied ways. The new Kitchen helpers offer the possibility with them not only to cook, but also to bake or produce yogurt. Steaming, deep-frying and frying are a matter of course.

At the same time, the new press-cooking pots are distinguished in their functional expansion by the fact that they can be used to prepare two different meals at the same time, but in separate heat chambers. So in one the vegetables can be steamed, while in the other the meat is bruzzelt before itself. The new press-cooking pots also have a variety of integrated cooking programs in the product test, which can only be selected at the push of a button. Then each dish is prepared at the push of a button, without having to worry about it any further.

The latest functional enhancements refer to the accurate determination of food. Calorie values can be determined as well as the exact gram number of the meat and the resulting cooking or roasting time to the second. In the quick pot, meals are prepared which are characterised by a particularly high nutrient content and a unique aroma.

These master dishes can no longer be compared with cooking in a regular pot or in a classic pressure cooker. This is where tasty, juicy roasts cooked to the exact point and creamy yoghurts are made if you want. All this at the push of a button and without further ado.


The pressure cooker Oxid7 -cooking pot 6L induction bottom has plenty of room for delicious food.In agreement pressure cookers have already revolutionized German kitchens at their introduction. So also their extension to the multifunction cookers, to which the principle of steam pressure cooking has developed. Because the principle has remained the same. A vacuum is generated in the interior of the High-speed cooker, through which the boiling temperature of water moves upwards from its original 100°C. The vacuum is then released into the water. Classic press-cooking pots increase the boiling temperature to 116°C. Multi-cookers increase the temperature again; by how much is different from device to device. It is important that the higher the boiling temperature, the faster a meal is cooked and ready. The quicker a meal is ready, the less energy is consumed and the better the cooking result is.

The new multifunction cookers in the online product test always have a large number of programs to choose from and also provide numerous recipe ideas and suggestions. In addition, all models, regardless of manufacturer, have smart operation. So that with App and Smartphone the multi-cooker can be controlled, programmed and used. That is technology, the man and woman today want and make the operation so wonderfully simple and uncomplicated … and that's what cooking should be: uncomplicated, fast and still delicious.

Advantages of a pressure cooker

Basically the use of a pressure cooker offers many advantages.

  • The biggest advantage is certainly the time saving. After all, numerous dishes can be prepared much more quickly. Carrots do not need fifteen minutes more until they are soft and edible. In a pressure cooker, the orange coloured vegetables need only five minutes. Other foods look similar and some foods can be prepared even faster. A roulade can be eaten after about 15 minutes if it is prepared in a pressure cooker. With conventional preparation, it can take up to 90 minutes for the roulade to be edible.
  • When you use a pressure cooker, you not only save valuable time, but also energy. Various analyses assume that a lot of energy can be saved by using a pressure cooker. There are various numbers circulating where electricity savings of 50 to 70 percent are possible. Further savings can be made by using a more modern pressure cooker.
  • Many devices have several levels on which different dishes can be prepared at the same time. While on the lower level, for example, a roast stews on the bottom of the pot, the steam ensures that the vegetables above are gently cooked. In this way you can not only save an entire pot, but also the energy of a stove plate. Also washing the pressure cooker requires considerably less work.
  • Energy can therefore be saved when preparing food with a pressure cooker. At the same time, the valuable vitamins are preserved. Finally, the food is prepared without oxygen, which prevents oxidation of the food. The newer pressure cookers also have special inserts that prevent food from coming into contact with the water it needs. Thus, the vitamins and the taste of the food are not released into the water. The original taste of the food is preserved and the difference can even be tasted.
  • When using a pressure cooker, there are no odours because the food is in a closed system.
  • The practical pots are not only suitable for cooking. With a pressure cooker, deep-frozen products can be thawed much faster.
  • The devices are also suitable for preserving fruit or vegetables. The pressure cooker can also be used to make tasty jams.

Difference between conventional pots and pressure cookers

In order to present the differences between pressure cookers as well as modern pressure cooker cooking stations and conventional pots, it is important to take a closer look at the design, function and safety aspects of the pressure cooker around Vorfeld. Only then can a precise comparison be made between pots and pressure cookers.

The most important difference, however, is the temperature difference. While in normal pots the water begins to boil at 100°C, the pressure generated in the rapid-boiling pot increases the boiling temperature of the water to 116°C. The water is heated to 116°C by the pressure generated in the rapid-boiling pot. This leads to a very gentle preparation of the food, as well as to a time-saving and faster preparation of the same.

Design, function and safety

Pressure cookers are primarily thick-walled cooking pots made of stainless steel, which can be closed tightly, watertight and airtight with a lid. This is made possible by a rubber ring seal integrated in the cover. In addition, there is a control valve on the cover with which the pressure inside can be checked. A safety valve is also attached to the pot lid. Both the rubber ring seal and the two valves are not required for a normal cooking pot.

When cooking with a normal cooking pot, no pressure is generated that would make such devices necessary. With regard to the valve for pressure regulation, much has also changed in the modern, intelligent press-cooking pots. Because they now function highly automatically via the selected program, so you no longer have to worry about too much pressure inside the pressure cooker. In both old and new pressure cookers, the lid can only be removed if the pressure has been allowed to escape beforehand; a precaution designed above all to prevent accidents.

Depending on the cooking project, there are different inserts: unperforated and perforated. There it makes also no difference between the older High pressure cooker models and the new Hightech devices. The only difference is that for the new, intelligent pressure cookers and cooking stations there are more inserts which also allow easy frying and the preparation of yoghurt. Such inserts are usually less needed when cooking with regular pots, even if there are special inserts for steaming which can also be used with a regular pot.

In the external survey of the functioning, differences between pots and press-cooking pots can also be found in the online goods test. Finally, the pressure cooker works with pressure, while this is simply omitted when cooking with regular cooking pots. In the pressure cooker, the cooking vessel is sealed airtight and watertight by means of a bayonet lock. Thus water vapour can develop under pressure, which leads to the water not boiling at 100°C but at 116°C. Meanwhile, there are also quick boilers, which have extended the boiling temperature even further. The higher the boiling temperature, the more nutritious the food and the shorter the cooking and preparation time.

Advantages and disadvantages

If you cook with a pressure cooker, you can best save up to 70% of the time you would otherwise need for cooking a dish. The lid closes the food inside and also prevents heat and steam from escaping. This makes it much hotter and more effective to perforate than a regular pot. The higher the pressure in the pot, the faster the food is cooked. So you can save a lot of time if you cook with a High-speed cooker. 1 to 0 for the pressure cooker.

But now that you can conjure up a warm, delicious and above all even cooker result on the table so quickly and efficiently, you also save a lot of Energy. You are 70% faster and save as much as 60% of expensive energy. Isn't that wonderful? If you cook a lot with the Purge cooker , you can really save money compared to cooking with a normal pot and you eat much healthier. 2 to zero for the pressure cooker.

Now the highlight already mentioned at the margin comes in agreement: Because the food is cooked in a shortened time, it rather receives its typical nutrients, minerals, trace elements and vitamins. All these nutrients are quickly lost during regular cooking and dissolve with the water in steam. You will eat a much healthier diet if you cook with the pressure cooker. Not only do the dishes retain their minerals, trace elements and vitamins, they also retain their aroma … and therefore it tastes much more aromatic when cooked with a pressure cooker. 3 to 0 for the pressure cooker.

The Purge cooker is mainly used when you want to prepare food that has a very long cooking time. For dishes with an already short cooking time, a normal cooking pot is also ok and fulfils its services. Soups, rice, noodles and dumplings are prepared in the twinkling of an eye. But what about lentil soup, vegetable dishes or meat dishes? This is where the Purge cooker handle is the right one.

The new modern pressure cooker systems now also have Purge cooker programs, with which rice and noodles can also be cooked quickly and reliably. 4 to 0 for the pressure cooker.


The winner is determined: The press-cooker. Especially in its modern extension to a multi-cooker, it simply performs better than the regular cooking pot in the external test report. If you still cook with a classic pressure cooker, you should use the regular cooking pot for some dishes. Especially when it comes to preparing quick meals such as noodles, rice or dumplings. You just have to know when which pot is the right choice … then every dish becomes a real tasty miracle.

Pressure cookers are better compared to the regular cooking pot. They bring time, they can save a lot of energy and therefore also money. In addition, the food is prepared more gently and therefore healthier for us … and what's healthy tastes better. If you cook dishes with a longer cooking time with the Purge cooker, you will not only preserve the contained vitamins, minerals and nutrients, in a natural way, but also the aroma. This makes the food particularly tasty.

Different manufacturers of pressure cookers

At the beginning of the development of pressure cookers, there were only a few companies that produced them. Some kitchen companies were even able to make a name for themselves with the pots.

  • Kuhn Rikon
  • Silit
  • WMF
  • Tefal
The kitchen manufacturer Kuhn Rikon is still known today for its pressure cookers, although the company now also manufactures other kitchen appliances. In the online pressure cooker test, a current model of the well-known manufacturer was put to the test and given the best test mark.
The renowned brand Silit still stands for pressure cookers today. Finally, as early as 1927, an innovative pressure cooker of the brand came onto the market, which was to become a long runner. The first German pressure cooker is no longer available today. Other models are offered in the tradition of the very first pressure cooker. An exact inspection of such a model was carried out in the online pressure cooker test .
The most renowned manufacturers (WMF, Fissler), who have specialized in kitchen utensils, now also offer pressure cookers. One example is the pressure cookers of the Württembergische Metallwarenfabrik (WMF). The group has become known above all for its high-quality knives and its fine fully automatic coffee machines, which are mainly used in the catering trade. However, the company also produces various pressure cookers, some of which have been tested and appear in a comparative table.
Another manufacturer producing pressure cookers is the renowned Tefal kitchen group. This company is best known for its pans with non-stick coating. In the meantime, the French group has become a global pioneer specializing in the sale and marketing of Teflon-coated cooking appliances. The kitchen company also offers its own pressure cookers. One appliance was put under the microscope in the online pressure cooker test and received a very good test mark.

For all pressure cookers, a specific methodology was used to obtain an objective test result.

The Test Methods

The best-known pressure cookers from renowned manufacturers were tested and listed in a clear test report with a comparison table.


In the external suitability test, the packaging and design of the device were examined, among other things. The devices were then used in the online practical test.

time saving and operation

Various dishes were cooked with the pressure cookers in an external test run. It was not only a question of saving time, but also of operating comfort, which differs from pot to pot. The comfort of operating the pot was therefore also taken into account during the inspection. The devices that were easy to use were rated better.

Energy savings

In addition, according to an external survey, the energy saving with the respective device was important for the evaluation. Therefore, attention was paid to the time needed for the tested pots to be edible. Food was also thawed and other food was cooked to check the other functions of the kitchen appliance. The time required and the amount of energy used were included in the comparison result. Not only were the various pressure cookers compared, but attention was also paid to whether any relevant time savings were possible at all.

Simple operation

In the suitability test it was also tested whether the respective pressure cooker can also be used by a layman. Even more important than simple operation, however, was safety. The Ventiele were tested among other things extensively. Only if these actually released the pressure when required could the devices score in the external test run. The devices that failed in this relevant area were rated worse. After all, the shortened cooking time is of little use if the appliance cannot be used safely.


The online pressure cooker test and comparison did not end with the preparation of various dishes. Finally, attention was paid to how easy it was to clean the respective pot. The kitchen helpers, which can be cleaned in the dishwasher, were more convincing in this respect. Some devices had to be disassembled during the inspection. An external control of the handles was also carried out.


The accessories supplied and the warranty conditions were also included in the online pressure cooker test. The pots, which were delivered with recipes and other helpful cooking tips, were able to collect plus points in this area.

Some test equipment could surprise in the external test. And another pot rather disappointed in various tests. All test results can be found in detailed product reports of the online pressure cooker tests and comparison tables.

Tips for buying a pressure cooker

If you want to buy a pressure cooker, you can use various shopping possibilities. Individual Discounter offer the practical vessels from time to time. These pots are often offered as cheap bargains. Unfortunately, this is a quick pot, which was not manufactured by a well-known manufacturer.

Therefore, nasty surprises may occur if the device does not perform as expected or has been tested by Stiftung Warentest, for example. The pots of the brand manufacturers are also offered via the traditional retail trade. There, however, the devices have a significantly higher price than in other places.

Purchase on the Internet

The cheapest way to buy a pressure cooker is certainly to buy it over the Internet. There the kitchen appliances are clearly cheaper available, because they do not have to be shipped to a supermarket first. There are no delivery routes that would make the kitchen helper more expensive. When ordering from the net, the pressure cooker goes directly from the warehouse to the kitchen. The reduced transport costs are clearly noticeable in the price.

However, you should not buy blindly just because a pot is particularly cheap. Finally, the pots have similarity, but the respective vessels clearly differ from each other. Compare Product reviews from pressure cooker tests on the Internet. This will tell you exactly which pressure cooker is suitable for your purposes. In this way you can compare, test and inform yourself about any weaknesses of the respective device. The external pressure cooker test can help you make the right choice.

Questions and answers about the pressure cooker

What cooking times apply to the pressure cooker?

The cooking times for the pressure cooker depend on the respective Gar-Gut. Here is a table with guide values:

Cauliflower 5 minutes
Kohlrabi 6 minutes
Beans (green) 5-6 minutes
Maize (whole cobs) 12 minutes
Carrots (carrots) 5 minutes
Broccoli 4 minutes
Peas 12 minutes
Potatoes 7 minutes
Pumpkin 7 minutes

Purge Cooker Cooking Quick Start Guide

Open pressure cooker

Cooking with a pressure cooker is very easy. Some people, however, have an inhibition threshold when they stand in front of a pressure cooker for the first time. This is primarily due to the special lid closure. Pay attention to the markings and symbols on the lid. These show you, for example, where the lid must be placed. Usually you have to push or push a knob and turn it at the same time. If you have tried this once or twice, you will see that the locking system is easy to use for all pressure cookers from the ReviewInstitute Bestenliste.

Opening and closing the pressure cooker lid should be easy. Close and open the lids never by force. Pay attention to the symbols on the pot and pot lid.

Fry and fill in ingredients

You can fry meat and onions wonderfully in a pressure cooker. Fry the meat just as brown as you would like to eat it afterwards. If different vegetables or lentils are added to meat and onions, it is advisable to fry them briefly as well in the next step. This gives a good taste. Then add water.

If the recipe does not provide for browning, you can simply pour the ingredients into the pressure cooker and cover with water. (Do not forget salt.)

minimum amount of water

200 to 300 ml of water or broth are usually the minimum. In addition to salt, you can also add all spices. Even larger spice inlays such as bay leaves, ginger pieces or a whole chilli pepper can be easily cooked in a pressure cooker dish and subsequently removed from the food. The hob should initially be at the highest level.

Close lid

The lid is now closed with a light “click”.

Set cooking level

Depending on the model, you can choose between different cooking levels, which can usually be adjusted on the lid.

Cooker plate temperature set down

The pressure cooker shows you when the desired cooking temperature has been reached. Now set the hob to the lowest flame and measure the cooking time from this point on.

Three Methods of Evaporation

There are three ways to steam off the pressure cooker after the cooking time has ended:

1. you take the pot early from the hob and use the slow cool down

2. you open the steam trap on the lid of the pot in the prescribed way

3. you can hold the closed pressure cooker under running water for rapid steam extraction. Then open the steam trap.

Open lid

You can see from the display that the pot is completely steamed off. Depending on the model it looks a bit different. Either the red pen has disappeared completely, or a green color appears. In any case, it is very easy to see that the lid can now be opened with a light movement of the hand.

1 Stern2 Sterne3 Sterne4 Sterne5 Sterne (331 Ratings. Average: 4.70 von 5)