REVIEW: 4 new pressure cookers to whip up delicious, hearty meals quickly

FISSLER VITAVIT PREMIUM 6L

1/4

[Editor's Rave]

$999, from Isetan Scotts

USING IT

• The standout feature is the pressure vent, where the steam inside the pot is expelled in a V direction away from you. This makes depressurising less scary.

• It is the only one with visual cues about the heat. Yellow indicates that it’s reaching optimal pressure. Green: Pressure-cooking has started and you should lower the flame. Red: The temperature within is too high and you should turn down the heat or take it off the stove.

• Thanks to the Close tab on the lid, this one was dead easy to secure.

THE FOOD

• Beef stew came out almost fork-tender after 30min at high pressure, and the broth was beefy without being gamey. But the carrots and potatoes were a tad mushy.

• Chicken soup was robust and the breast meat was still moist after cooking.

VERDICT 

9.5/10. A dream to use in every way, it’s worth the premium price tag.

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WMF PERFECT PRO 6.5L

2/4

[Great Find]

$459, from major department stores

USING IT

• The pressure vent points away from you, which feels safer than having steam spurt out in all directions when you depressurise the pot.

• It was fairly easy to monitor the pressure level. When you see the first orange ring, the pot has hit the pressure to cook veggies and fish; when you see the second ring, the pressure is good for meats.

• It’s easy to check and change the pressure setting with the knob on the handle.

• It took me a while to align the lid. Having to struggle with this over a hot stove stressed me out.

• Some liquid dripped at the point where the lid meets the handle. It didn’t affect the cooking but was messy.

THE FOOD

• Beef stew was stellar on flavour, and only slightly less tender than the one cooked in the Fissler. The carrots were mushy, but potatoes had better bite.

• The chicken soup beat the Fissler one by a small margin, with the onions and carrots balancing the taste of the chicken better.

VERDICT 

9/10. An above-average pressure cooker. All you need is practice fitting the lid.

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TEFAL CLIPSO+ PRESSURE COOKER 6L

3/4

[Best Value]

$379, from major department stores

USING IT

• The steam-release vent was intimidating. I used a wooden spoon to turn the pressure adjustment dial, and steam spurted out vigorously in all directions.

• The lid was the easiest to close – just push down the top handle to lock it. No alignment to fuss over.

• It was easy to monitor. At optimal pressure, a red ball bobs up.

• The handles can be folded down to save space.

THE FOOD

• The beef stew was flavourful but could have used another 10min on the stove for a more tender bite. Like the Fissler and WMF pots, the potatoes and carrots were a little mushy.

• The chicken soup was the best of the lot. It had good depth and struck a perfect balance between savoury and sweet. It was also surprisingly light and not oily.

VERDICT

8.5/10. A budget-friendly workhorse that gets the job done efficiently.

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ASD PRESSURE COOKER 6L

4/4

$139, from major department stores

USING IT

• The steam release vent works in the same way as the Tefal, which made me nervous.

• The lid’s indicator arrow helps with alignment, making it easier to lock it into place.

• Like the Tefal, a red ball bobs up when it reaches the right pressure.

THE FOOD

• The beef stew developed very good flavours, and the potatoes and carrots had the best texture, but the meat was quite tough.

• The chicken soup came out well – tender meat in a tasty, non-oily soup.

VERDICT

8/10. A good buy if you don’t mind spending a little more time cooking.

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