After sufficient time has passed that your food should be cooked (either your recipe will say how long it should be or your electric pressure cooker will have finished its countdown), the pressure valve needs to be opened to allow the steam to escape. I have a standard stove top pressure cooker. Absolutely fantastic. Constantly in use. I do stews and add potatoes towards the end for a one pot dinner."(Advice from Mumsnet user billy1966) For the purposes of our tests, we asked Which? members which programs they would most use on a multi cooker and from this defined a multi cooker as: an appliance with at least five different modes of cooking; one of these needs to be air frying or roasting/baking; and at least one other function from pressure cooking, slow cooking or steaming. No matter which you choose, you can start or finish your food using conventional cooking methods, so you can start with a slow-cook simmer and then finish with pressure if the food isn’t cooking fast enough. Or start with pressure cooking to tenderize tough meat, then add tender vegetables and cook without pressure to finish the dish.

Stovetop pressure cooker pots made of aluminum should be washed by hand with non-abrasive cleaners, while those made of stainless steel are dishwasher-safe (as well as stain- and corrosion-resistant). Regardless of material, do not submerge stovetop cooker lids in water. I've got a Lagostina stovetop pressure cooker. Very easy to use and good safety features.” (Recommended by Mumsnet user HardasSnails) Our verdict Ensure that the liquid in the pressure cooker meets the minimum required amount before cooking. This is usually stipulated in the instructions or marked by a minimum fill line in the cooking pot. Make sure not to overfill the cooker, either – there will be a maximum fill line, so ensure that the food sits comfortably below it. I have had a cheap Tower pressure cooker from Argos. It’s been excellent and I have no complaints at all! I use it most weeks as a pressure cooker and also the large pan size is useful for cooking other things.” (Tried and tested by Mumsnetter MissingFriendandSad) Our verdict The magic of pressure cookers is in the name. When the device is completely sealed, the liquid turns to steam and the pressure increases inside the pot, allowing the temperature of the liquid inside the pot to rise above the maximum boiling point. Because of that higher temperature, food cooks faster.Much like a slow cooker, a pressure cooker can save you money by taking cheap ingredients and transforming them into bulk-cooking tasty meals. Unlike a slow cooker, though, you won’t have to cook for hours to get the food out. Prepare your ingredients and put them into the cooking pot. If you plan on sautéing first, heat the pot up with the lid off and brown the ingredients before adding in the rest of your ingredients. Most electric pressure cookers have a sauté program for this. Equipped with a pressure regulating system, this pressure cooker allows the release of pressure with a simple finger tap to prevent the steam vent from clogging. We love these top-of-the-range stovetop pressure cookers from Swiss brand, Kuhn Rikon, available in a four- and eight-litre capacity. It depends on what you're looking for - in terms of budget options you can't beat the Tower 4L Pressure Cooker, but for something a bit more stylish the Lagostina Mia Pressure Cooker is a solid, reliable option. In terms of large-scale cooking, opt for the Kuhn Rikon Pressure Cooker. How we chose our recommendations

Regular Mumsnet visitors will know that one of the most recommended products on our forums is the Instant Pot Pressure Cooker (and has been for years). A better question might be: What shouldn't you cook in a pressure cooker? Most people don't recommend pressure-cooking breaded meats or veggies (they'll turn out soggy, not crispy), pasta (which gets mushy), or delicate cuts of meat. Dairy is usually a no-go because it will curdle, but there are some yogurt and cheesecake recipes specifically developed for pressure cookers with the appropriate settings. Stovetop pressure cookers are usually made from stainless steel. They tend to work at a higher pressure than electric ones, so they may require a little more liquid to be added. Because they have higher pressure, they are faster than electric cookers and, because of their design, they can make more of a noise and may appear to rattle as they reach their peak.Although you can use pressure canners for regular pressure cooking, standard pressure cookers can’t be used for pressure canning. If you’re serious about canning meats, broth, or other low-acid foods, a pressure canner is what you need. There are currently no electric pressure cookers rated for canning. Mentioned on the Mumsnet forums almost as much as the Instant Pot is the Pressure King Pro, another outstanding performer in the world of pressure cookers. Plus, it's so compact that you can simply pop it away in the cupboard next to your food storage containers when you're done.

If we’ve piqued your interest in a stovetop pressure cooker but you’re looking for something a little more high-end than the Tower 4L Stainless Steel Pressure Cooker, then take a look at this gem from Lagostina. Our tests investigate how effectively they cook, how easy they are to use, how smoothly they release steam and other need-to-knows if you're thinking of buying. Multi cookers that can air-fry give better results for roasting and baking They gave crispier and more even results, usually in less time than multi cookers that couldn't air fry. This makes them far more energy efficient than other ways of cooking. The least energy-efficient pressure cooker we tested costs around 13p an hour to use, whereas an oven costs roughly 30p an hour. Are pressure cookers healthy? Happy customers report that their Lagostina pressure cookers are still going strong after more than 30 years, which is a testament to their quality.Say goodbye to hours of cooking time with our famous Prestige Pressure Cookers, helping you to save energy and cut costs on bills. Stovetop pressure cookers tend to have fewer features and functions than their electric counterparts, but they are typically less expensive. With the lid off or not sealed onto the pot, the stovetop pressure cooker can function just like any other pot you own to simmer sauces, boil water, or make soup. Pressure cookers have had negative press in the past, with stories of them exploding and throwing their contents across the kitchen. However, today’s models have built-in safety features to give you peace of mind while you’re cooking.