Best Pressure Cookers

Modern pressure cookers come in two flavors: electric multicookers (Instant Pot, Ninja Foodi) and traditional stovetop models. Electric units dominate the market because they automate the three things that used to trip people up; reaching pressure, holding it, and releasing it safely; and most also sauté, slow-cook, and steam. Stovetop pressure cookers still have advantages: they reach pressure faster, run at a higher PSI (so meat breaks down more quickly), and last basically forever with replacement gaskets.

The trade-off is you have to watch them. Capacity runs from 3 to 10 quarts. A 6-quart electric is the right choice for most households; 8 quarts makes sense if you batch-cook stock or feed more than four.

Look for stainless inner pots over nonstick; the nonstick coating on cheap units scratches and the cleaning savings aren't worth it. For stovetop, stick with three-ply stainless clad construction and a working-pressure rating of at least 13 PSI. We tested each cooker on bone-in short ribs, dried black beans from scratch, a classic risotto, and a full chicken stock.

Rankings cover time-to-pressure, hold reliability, pot design, controls, and cleanup.