The Best Stovetop Pressure Cooker for Instant Pot Haters

Pressure cooking has been a quick, convenience-driven kitchen technique for decades. Of course, it has recently become more mainstream thanks to the proliferation of the electric pressure cooker (You know, that Instant Pot thing you've heard about a few times?). But what about the stovetop pot? In the Era of the Instant Pot, has it gone the way of the cassette player? Or does it have its own kind of magical, purist appeal, like a record player or Polaroid camera? I wanted to give the old-fashioned pressure cooker a second thought, so I tested five top-ranking models. Read below to see my pick for the best stovetop pressure cooker. For details of the testing methods and criteria I was on the hunt for—as well as a note on whether or not you should consider a stovetop pressure cooker—scroll to the bottom of the page.

Best Stovetop Pressure Cooker: T-fal Stainless Steel

There are many reasons to love the T-fal cooker, but the biggest is that the steam release valve shoots upward, into your hood—not onto your wall. You'd think that would be a given, and yet, in testing five stovetop pressure cookers, I spent a lot of time dodging streams of steam and wiping aquafaba and tomato sauce off my walls and counters.

It may seem like a small thing, but the direction of the venting steam was important. Pressure cookers expel a moderate amount of steam under high pressure during the cooking process—and the steam is forced out of a small hole on the lid rather than naturally wafting upwards as it would in cooking in a regular stock pot. Since the T-fal shoots steam up and not out like most of the other pots we tested, there is very little chance of someone walking by and getting burned, nor will your wall, backsplash and counter get covered in food debris. The steam gets vented out of your kitchen through your hood, as well.

The T-fal was also the quietest of all the models, no matter if I was cooking at high or low pressure. All of the other models howled like steam engines, whereas the T-fal let out a welcome purr that lets you know it's doing its job, rather than a roar and can be heard throughout the house. This is due to a lentil-sized regulator over the release valve that blocks the steam and creates the soft purring sound rather than a roaring, rattling steam sound.

The pot was the heaviest of all of the models I tested. Pulling it out of the box it felt substantial and well built with a heavy bottom—qualities that may sound unappealing in other kitchen tools, but that you definitely want in a pressure cooker. The weight comes from its triple-layer base which evenly distributes heat and prevents hot spots that can scorch and burn your food. And at around 50 dollars on Amazon, it's a high-quality pressure cooker offered at a modest price point that impressively beat out models almost four times as expensive.

A Close Second: Zavor Duo

The Zavor was a front runner during most of the testing process. Initially there were a few design elements that gave it the edge over the T-fal and made it easier to use. For one, the markings on the lid are much easier to understand. The Zavor valve has labels that clearly indicate the pressure level (It's labeled, simply, “High” for high pressure, “Low” for Low pressure, “Release” to quickly release the pressure, and “Clean” to disassemble the valve for cleaning). Other models I tested used confusing labels. For example, the T-fal valve is labled “2” for high pressure, “1” for Low pressure, and has a picture of a puff of air as an indicator to quickly release the pressure and a pink ring to disassemble the valve for cleaning. It’s a small design element but it makes Zavor more user-friendly and makes it possible to use the machine without having to crack open the manual to confirm the correct setting for high pressure.

The Zavor lid was also the easiest of the five to close, lock, and open. Lid placement is clearly marked, making it easy to position the lid so it will properly seal the pot. Then, the machine clicks and locks when it is in place and properly sealed.

So why didn’t the Zavor win the top spot? It all comes down to the steam valve. First, it’s loud. I cooked a 4-pound pork shoulder for an hour at high pressure and thought I could watch a movie while it was cooking. I couldn’t—the sound of the machine completely drowned out the TV. It was so distracting I gave up and started to do some work but even that was difficult with the equivalent of a loudly hissing tea kettle blaring for over an hour. The Zavor's valve is too large, and the machine's regulator diverts the steam, shooting it outward instead of upward. That creates the hissing sound—and, again, makes the machine more dangerous and mess-prone. It's also fairly easy to accidentally redirect piping hot steam to shoot out directly in your direction when you turn the valve to release the pressure. This makes the machine dangerous, and makes it only an acceptable choice for highly-experienced pressure cooker enthusiasts.

So, Should You Buy a Stovetop Pressure Cooker? Or Is An Electric One The Way to Go?

Stovetop pressure cookers require you to be more hands-on than an electric pressure cooker. With the Instant Pot, you can basically set the machine to cook and walk away (though you do, in most cases, need to be there to release the pressure when the time comes.) Still, for people who are really on board for the pressure cooking way of life, the stovetop pressure cooker has major advantages. Arguably, it's better at pressure cooking than the electric variety: it can generally cook at higher pressure levels and is better at searing foods. Since they can cook at higher pressure, stovetop pressure cookers are also faster. Higher pressure means higher boiling points, thus your food will be cooked more quickly. It's better at searing because it sits on your stovetop. Your stovetop is much more powerful and better at conducting heat than the electric heating element in an Instant Pot. And, of course, if you're using your pressure cooker to cook things like beef, that better searing ability is a big deal—it means more savory depth and flavor. Stovetop pressure cookers are basically stock pots with slightly weird lids, so they're way easier to store in your regular cabinet with the other pots and pans than a bulky electric pressure cooker.

So: if the best pressure cooking is what you're after, it is worth it to consider a stovetop pressure cooker because it will give you tender, flavorful meat dishes that are superior in quality and done faster. An electric pressure cooker is better for convenience and ease. And, in the case of many of the varieties—most notably the Instant Pot—it offers a wider variety of functions like slow cooking and yogurt-making. If you want a more hands-off appliance and convenience is the name of the game, opt for an electric multi-cooker like the Instant Pot.

How I Tested

The first round of testing, I simply filled the machines with three quarts of water and cooked at high pressure for an hour. This gave me a basic understanding of each machine's overall features and limitations. As a second test, I cooked dry, un-soaked chickpeas until they were tender. Dry chickpeas should take about 35–40 minutes to cook at high pressure. But in order to check the doneness, you have to release the pressure, remove the lid and taste. If they need more time, you have to reseal the pot, return to pressure and continue cooking, making this a great way to learn how easy and messy it was to release the steam and open up and seal the pots. The three winners of this test went on to make chicken soup using a whole, five-pound bird. I filled the pots to their max with water, chicken, and vegetables and tested how long they took to come to high pressure and to see how comfortably a large chicken would fit into each pot. The two finalists from this round went on to the ragù test, where I browned four pounds of pork shoulder and onions then cooked it with peppers and tomatoes for an hour at high pressure. Finally, I cooked whole peeled tomatoes on high pressure until they were scorched and stuck to the bottom of the pan to see how easy each pot was to clean.

Factors I Evaluated

Ease of use

This is one product where it's very important to actually read the manual. Each model is constructed differently and should be operated according to the manufacturers’ specifications. But, you should also be able to perform basic functions like taking the lid on and off without having to pull out the manual—and its nice if the machines features are as intuitive to use as possible, like clearly-labeled settings indicating the pressure level and release.

Performance

Does the machine adequately cook chickpeas in the amount of time they should take? How does it handle making a chicken stock? Does it make tender fall-apart ragù that's flavorful? And, does it do all of this in the correct amount of time? Pressure cookers are used for their ability to create tender, fall-apart, flavorful meat dishes in a short amount of time, so the machine needs to hold up on that claim.

Durability and Quality

The pressure cooker should have some heft, feel durable and well-constructed with a heavy bottom for proper heat-conduction and effective browning.

Cleanup

At some point, you will likely burn something in your pot and shouldn’t need a chisel to scrape it off. Plus, ideally the machine has few nooks and crannies that are hard to reach when you're cleaning?

Safety

Pressure cookers can be dangerous. You should feel secure knowing that neither you nor a person passing through the kitchen are going to get burned from a jet of steam—meaning the steam vent should not propel steam horizontally out of the pot. The machine's instructions and operation should be easy enough to understant to prevent any dangerous mishaps that can happen when you're operating a machine at high pressure.

Price

Stovetop pressure cookers are available in a wide range of prices—I tested models ranging in price from $39 to $199. I found that an economical option worked better than many of the most expensive models.

Other Products We Tested:

After the first round of testing, I eliminated the Presto 6-quart Stainless Steel pressure cooker. It required assembly out of the box—pressure cookers should be sturdy and with factory installed handles that are riveted into the steel, not screwed on by hand. When I cooked water in it at high pressure, I found that the valve jostled and danced around the top of the pot from the venting steam. It also lacked a quick-release venting function. So, to quickly release the steam, you have to move the hot pot to the sink and pour cold water over it until the pressure and temperature drop.

The Fissler 6.4-quart stainless steel model was a beautifully designed pressure cooker with many great features. But the steam vent kept it out of the top spot. This model, unlike the Zavor that shot a single jet of steam horizontally away from the pot, shot two jets of steam horizontally away from the pot, making handling the pot without getting hit by steam extremely difficult. It vents the steam directly in the path of anyone that passes. The only safe way to orient the pot is to position the handle over the back burner which then means it cannot be used. Deal breaker.

The last model I tested was the Kuhn Rikon 6.3-quart stockpot pressure cooker. I loved the shape and design—it was the only model that did not have a long handle but rather two smaller handles on opposite sides of the pot, like a stockpot or Dutch oven, so it takes up less space on your stovetop and it is easier and safer to transport heavy foods with a firm and balanced grip on both sides of the pot. We also loved the Kuhn Rikon’s easy-to-read high/low pressure indicator. However, the deal breaker is that you have to hold down the release valve until all the steam is evacuated, which takes about three minutes. I tried using my hand and lasted about 30 seconds until the heat was unbearable. I tried using a towel to press it down but it just got hot and wet from the steam. I tried using a wooden spoon and it worked but that's super inconvenient—why can’t the valve lock in the open position like the other models?

The Takeaway

For a stovetop pressure cooker that's effective and safe and great for beginners, buy the T-fal. At around $50, it gives you the best bang for your buck with all the features of the +$200 models. It’s quiet, safe, and the steam vents into your hood rather than onto your walls and counter. For more experienced and dedicated pressure-cooker fanatics, buy the more expensive, better-designed Zavor Duo. It's an easy-to-use, highly-effective, high-quality pressure cooker. But its slightly dangerous steam valve makes it a bad option for inexperienced cooks. Think an electric pressure cooker is more your style? Check out our Instant Pot buying guide.