Author's Description:

Customer Review

I am a devotee of pressure cookers. I’ve used pressure cookers for over 40 years (I started young!) and think that this brand Kuhn Rikon is the best. I have 3 small and 3 large (tall) ones that cover small and large quantities. I’ve still use one of this brand I bought 30 years ago. I cook virtually all vegetables that are normally cooked in water/stock in pressure cookers. If I can give a tip from long experience, don’t put the veg on the shallow trivet supplied with the cooker, instead use a steamer basket that that lifts the veg well above the level of the water as this ensures that your vegetables are effectively steamed quickly and don’t get soggy. Things like cabbage, cauliflower, potatoes and swede are much nicer done this way than when boiled in water. Floury potatoes for mash aren’t soggy and fluff up beautifully when mashed.
Another benefit, is that once the pressure has been released, the veg can sit on the trivet above the hot water to keep warm until served without spoiling.
Suet puddings, such as steak and kidney, cook much more quickly than merely immersed in simmering water as do dried beans and cereals such as barley.
The only caveat to pressure-cooking is that timing is of the essence. You need to use timers with minutes and seconds. For example, broccoli florets need less than a minute (depending on taste) after full pressure is reached.

Product Specification

Stay cool plastic fittings
Capacity marks
Fully automatic lid locking system (prevents opening under pressure)
Flavour valve
Pressure indicator
Multiple over-pressure safety devices
Stainless steel
10yr and 3yr guarantee

Amazon Price