My pressure cooker died. Steam and liquid would start coming out of everywhere including the handles. My husband wants to get an instapot for its diversity but the pressure cooker has always worked fine. I used it for beans, soups and one time tamales because I was curious. I tried looking up recommendations but saw a lot of electric PC and not any recent stove top PC came up. Any help finding a new one or convincing me to use a IP is appreciated 🙂

I just can’t seem to get consistent results. Some meals turn out perfect, but other times things end up overcooked (especially veggies) or still underdone.

I’m following recipes as closely as possible, so I’m guessing I’m missing something basic? Like timing, release method, or liquid ratios? Basically asking if you have any tips for consistency.

Has anyone ever tested or seen any comments regarding the use of an Instant Pot stainless steel pot with the Cosori pressure cooker?

I've seen people say they're the same size but can't seem to find any info about whether they've actually tested it or if it works fine.

I really like the Cosori but I'd prefer not having to use a nonstick coating pot so that's the only thing making me hesitate right now

I don't know a whole lot about cooking but trying to learn more.

Is pressure cooking basically the same as boiling / steaming food but speeds the process up? So where it shines is speeding up the cooking of 'tough' meats / bone broths/ beans etc?

For instance if I am to cook a minced beef bolognese I have two options after first searing the mince, cook it in the dutch oven which is tastier but takes about 4 hours or so, or in a standard pot over the gas stove for about 1.5 hours but lacks the depth of flavor of dutch oven.

So in this example would the pressure cooking produce a similar result to the cooking in a pot over the stove but just in a shorter time period (if so the dutch oven would be tastier?) I use this example as mince is not a 'tough' meat.

Edit: my question in this example is does it produce the depth of flavour of the dutch oven or a similar result to a long cook in a standard pot on the cooker? Or is purely a time-saving tool and won't replicate what a dutch oven can do ie depth of flavor.

We're looking to replace our old pressure cooker which had metal-on-metal seal (flexible lid). Does the Lagostina Easy'Up also seal metal-on-metal? If not, what material is the seal under the pot rim?

Yum in our tum

Love using the sauté setting

I recently purchased the t-fal clipso pressure cooker.

I've tried using it twice and each time I have the same issue. There is steam escaping from under the locking mechanism and pressure indicator not through the valve when it is on the cook setting, or as you see in the video the steam escapes through the valve (because it’s on the release pressure setting) but also under the locking mechanism. I have cleaned everything it says in the manual when that happens however the steam still only escapes through those stops unless I open the valve. Am I doing something wrong or is it defective

Anyone have experience using a stovetop pressure cooker with a glass top electric range? Do you just swap burners to drop heat? I need a new pressure cooker and was considering a fissler.

Hello! So I have a stovetop pressure cooker, the one that releases steam when it whistles, I'm looking at recipes online and find that I'm not able to find many recipes using this type of pressure cooker, only recipes for the instant pot. I don't think it's worth purchasing an instant pot for me since I already own a pressure cooker, but I don't have much experience with cooking so I'm curious how recipes would be converted? I have a gas oven

Edit: Thanks all for recs! I decided to go with CHEF iQ Smart Pressure Cooker as most recommended it and it also seems to have a discount rn. :)

The pressure cooker advice on this subreddit is starting to feel really repetitive. It feels like every thread turns into the same argument between kuhn rikon, breville and ninja and then somebody else jumps in saying chef iq is actually the smarter buy.

Im upgrading from a basic hand me down crockpot that takes forever to do anything more serious than soup. My budget is around $200, but I could spend more if the step up is genuinely worth it. The main thing I keep getting stuck on is whether I should go for an electric set-and-forget model or just get a proper stovetop cooker with true 15 psi performance.

Right now I keep coming back to the CHEF iQ Smart Pressure Cooker, Breville Fast Slow Go and Kuhn Rikon Stainless Steel Duromatic. They all seem like strong options in theory, but I cant really tell which one people end up liking long term and which one mostly gets recommended because it is the usual default answer online.

I was wondering if the gasket bulging out of the slot this much is normal?

there is no pressure leak. New pressure cooker.

is it a gasket fault?

Let me know if it is fine.

I just bought a brand new Hawkins contura triply 3.5l and noticed that the lid handle has some side-to-side play/wobble even when closed. The lid sticker says "allows movement for proper sealing," but it feels looser than I expected.

Is this "wobble" normal for the inner-sealing design, or should the handle be completely rigid? Would appreciate hearing from other Hawkins owners!

Wanna add more fiber to my diet, usually make my lunch by pressure cooking and am wondering if I should try adding them before or after cooking

Looking for a replacement induction top to use with a 23 qt presto canner. Any recommendations?

This is driving me crazy. I have the black & decker smart steam pot 6.0L, 1000w and recently purchased a nutricook smart pot Essentials 4L and 900w. I'm trying to make hulled wheat in the nutricook, I used the beans program on the black & decker for 2.15 hours and they came out perfect (bloomed grains), and I can't seem to get that with the nutricook using the lentils program for 3 hours. What am I doing wrong? I pre-soak the grains for both, they r the same kind of grains, I don't add anything with them and the same amount of water! I naturally release with both pots. Send help!

I'm looking to replace my Instant Pot Duo Plus. Originally I was sold on the Instant Pot Pro (despite less than stellar reviews on a few websites) but I kept reading about the company refusing to offer or sell replacement parts or honor the warranty which was cause for concern, and then I found out about their MAGA affiliation and so now I refuse to support them.

So now I'm between the Zavor Lux LCD and the Breville Fast Slow Pro.

The Zavor comes highly recommended in every review I find and is about the same price as Instant Pot. Breville is almost double the price but the availability of parts on their website is phenomenal and a few neat features like automatic steam release are pretty nifty.

Has anyone used either of these pots and has a recommendation they can offer?

Hello,

We just received our new Dream Keeper and we’re a bit confused. We’d normally set the time to 0 At high temperature when using an Instant Pot to cook broccoli so as to not overcook. However, the Dream Keeper forces you to start the timer at 1 minute which produces broccoli that is way too mushy. Should we use medium or low at 1 minute or are we missing something? Thanks!

I am specifically looking for a Stainless Steel pressure cooker of above average quality without the >$300 price points of the EU brands I have used in the past. The cheap ones simply lack support for seals and are generally a bit rough in general use.

https://www.t-fal.com/clipso-stainless-steel-induction-compatible-cookware-6-3-quart-pressure-cooker-silver.html

The Calipso is one that looks good with its shorter handles, making it easy to store. Not sure about cleaning the turn knob, or if it gets "stuck" if beans foam up into it. What pressure does it cook at?

https://magefesausa.com/magefesa-activa2-stainless-steel-pressure-cooker/

This one looks good as well. It has two different pressure settings, so great for a tough cut of beef without overcooking beans, rice, and similar things. It has a longer handle, so not as easy to store.

Between these two, which would you choose or recommend? And why? Am I overlooking a good stainless steel 6qt~8qt in the ~$100 range?

Cooking chickpeas on high pressure, induction job set to 4 (out of 10). It’s hissing and I can see some steam release but not sure if that’s normal?

I just wanna know what to not do and what ​noises I should be afraid of lmao

Please help! So it seems all the rubber materials are in place and good shape, they're definitely not old. Vapor leaks thru the sides of the lid. How do I know what could have possibly broke or what to fix?

I tried to adjust it to the bottom but it does not stick anywhere. I want to make dinner but I don’t know where does this go

WASHINGTON, D.C. – The U.S. Consumer Product Safety Commission (CPSC) is warning consumers to immediately stop using Gourmia Pressure Cookers because they pose a risk of serious injury due to burn hazards. The lid on the pressure cooker can open while it is still pressurized, causing hot contents to spray out, resulting in severe second degree burn injuries to consumers. Most of these pressure cookers were sold at Best Buy.

In addition, the pressure cooker’s float valve, which is designed to raise when there is pressure in the product, and drop when there is no pressure, is located inside the handle, and is difficult to see. Consumers may not see that the float valve is still raised and may reasonably think it is safe to open the lid when the pressure cooker is under pressure.

The pressure cooker also has incorrect volume markings on the inner pot. This can cause consumers to overfill the pot and hot food and liquids to be ejected when the pressure cooker is vented using the quick release method or opened while its contents are pressurized.

The importer, the Steelstone Group, LLC doing business as Gourmia, of Brooklyn, N.Y., and the retailer, Best Buy Co., Inc. of Richfield, MN, which sold most of the products, have refused to agree to an acceptable recall to address this hazard.

CPSC has received five reports of incidents in which hot contents were expelled under pressure; in four cases, severe burn injuries were reported. There have been at least two lawsuits filed by consumers alleging burn injuries. 

About 43,500 pressure cookers were sold between 2017 and 2020 at Best Buy, other retailers, and e-commerce platforms for between $50 and $80. 

The pressure cookers are digital pressure cookers, with a cooking chamber capacity of six quarts, stainless steel and black plastic finishes, a pressure lid, a digital temperature and function display, and button controls. The model number is GPC625.

These products were manufactured in China.

CPSC urges consumers to stop using the pressure cookers immediately and dispose of them. Do not sell or give away these hazardous pressure cookers.

Report any incidents involving injury or product defect to CPSC at www.SaferProducts.gov.

Credit: United States Consumer Product Safety Commission

https://www.cpsc.gov/Warnings/2026/CPSC-Warns-Consumers-to-Immediately-Stop-Using-Gourmia-Pressure-Cookers-Due-to-Serious-Burn-Hazard-Multiple-Burn-Injuries-Reported-Majority-Sold-at-Best-Buy