Add the ingredients and liquid, lock the lid and bring the cooker to pressure using the stovetop or electric setting. Once cooking is complete, release the pressure exactly as the manufacturer directs before opening the lid.
Tender curries, pull-apart meats and rich, slow-cooked flavour need not take all day with a pressure cooker standing by. Since 1977, Peter’s of Kensington has been home to premium pressure cookers and multi-cookers, turning tough cuts and everyday ingredients into tender weeknight fare. Choose a classic stovetop model or an electric cooker that takes the hands-on work off your plate.
Why a pressure cooker earns its place in a busy kitchen
Load it up, lock the lid and let the pressure cooker work its weeknight wizardry. Tough cuts become tender meat, while a few fridge staples, a splash of stock and a spoonful of spice emerge as a glossy curry, silky soup or sauce of your dreams. One pot handles the lot, delivering slow-cooked flavour on a fast-moving clock, with pressure on the food and none on you.
Stovetop or electric: how to choose the right pressure cooker
Stovetop cookers from brands like Tefal reach high pressure quickly and give confident cooks direct control over heat. Electric multi-cookers trade some speed for set-and-forget convenience, with programs for pressure cooking, steaming, rice and more.
The best pressure cooker for one or two people sits around 4 litres; families will get more mileage from 6 litres while 8 litres and above leaves room for batch cooking and bigger gatherings.
Complete your cookware collection
Give your pressure cooker a few capable companions. Reach for roomy stockpots, dutch ovens and stewpots when dinner needs a slower simmer, dependable saucepans for sides and sizzle, and French ovens for braises and bubbling bakes. A good-looking cookware set rounds out the whole stovetop squad.
Frequently Asked Questions
How to use a pressure cooker?
What are some pressure cooker recipes?
Try beef bourguignon, lamb curry, pulled pork, chicken soup, mushroom risotto, chilli con carne or dhal. Pressure cookers are especially brilliant for recipes built around tough cuts, beans, pulses and brothy sauces that usually need a long, slow simmer.