Stove-top vs. Electric: The first thing to consider is whether to go for a stove-top or an electric option. Stove-top ones are much cheaper, and food generally cooks much faster in these as they can achieve higher pressures. But electric ones are easier to use and they can time your cooking for you, so you can just set it and forget it.Material: For stove-top pressure cookers, the material it’s made from is extremely important. Stainless steel is best for durability but it can be more expensive. Aluminum is cheaper and lighter, but it’s not as sturdy as stainless steel so may not last as long. Aluminum is also highly reactive to acidic foods so make sure you get one that’s anodized.Functions: For electric pressure cookers, it’s all about the number of functions it has—but obviously this will affect the price. Ideally, you’ll want one that has a sauté function, so you can brown any meat in the same pot before you start pressure cooking to improve the flavor of the dish. Some models have an automatic pressure release, which means the entire process is automatic, saving you time and hassle. You may also want a delayed cooking or warming function, so the cooking can fit into your busy schedule.
