Presto 01264 6-Quart Aluminum Pressure Cooker, Silver

Same great quality as the Presto Pressure Cookers I used 45 years ago for canning & cooking. This one is a 4 qt capacity. Instructions easy to read, also clean easily. Noise level is quieter than the older models. I use these for dried soaked beans and fresh/frozen veggies. Used to pressure cook meats way back in the day which turned tough cuts into fork tender. I just wish they still manufactured the 2.5 quart, that was really handy for small amounts especially brown rice.

Very fast shipping, great seller, good item, works flawlessly and exactly as described, highly recommended ⭐️⭐️⭐️⭐️⭐️

If you don't have a pressure cooker and have been considering it, you really can't go wrong with this one. I own Presto brand aluminum pressure cookers in three different sizes, this 4 quart being my most recent purchase. The 4 qt. does not have the additional "lip" on the opposite side that the 6 qt does (which in my opinion makes it easier to handle) however it is a bit smaller so it's not that bad. Just be careful when lifting it into the sink to apply cold water before letting it cool down to open. This 4 qt size is perfect for a single person, or making small meals. I used it the day it arrived to cook chicken in. The chicken was cooked to perfection, and falling off the bone in just 25 minutes! If you haven't used a pressure cooker before, and this will be your first time, I offer the following tips: Get your food in, seal it up, and set it on the burner you want to use. Turn the burner up to high. It can take up to 15 minutes for the knob on top to start rocking. Once it does, turn down the heat about halfway. It may be a little noisy to some if you are standing right next to it, but it is nothing to be alarmed about. It's normal. Don't turn the heat down until after the knob starts rocking or you will either delay your cooking time or end up with less than tender meat. I didn't know this the first time I used one of these, and of course I was cooking a very thick roast. Still even with the "refire" a roast that would have taken several hours in the oven only took about 75 minutes to be perfectly done. My first purchase was of a 23 quart for canning/jarring. Second was of a 6 quart a year after which since I purchased I have used every single day. And most recently this 4 quart which I used the day it arrived, and will use several times a week undoubtedly. If you have a busy lifestyle like me you really cant live without these. They greatly reduce your cooking time while still producing a fabulous meal. I've always loved to cook, and really cant fathom why I didn't incorporate these into my life years ago. I've gotten rid of several of the pots I had prior to purchasing these because they double as pots too. I could truly get by with these, and just one square griddle. I wouldn't hesitate to buy more, and will likely replace the ones I have with the stainless steel versions at some point. I will say that the aluminum versions do tend to rub black all over you for several cleanings. Also they tend to stain a lot easier. While the stainless steel are double the price if you can afford it they are worth it. If you cant at least get the aluminum for the convenience, and just upgrade to the stainless steel when you are able to. In closing I recommend you stop thinking about it, and just get one. They aren't that expensive, and they pay for themselves quickly. Because of course time is money.

Overall the product is great. It works well, but does require a quick glance at instructions to get it right. The main thing is that a lot of pressure cookers don't actually continuously release steam, it only happens in bursts. This one is different and once it starts releasing, it doesn't stop and that's how it actually cooks. You'll have to reference either the manual or online documentation to understand how long things take. Overall, it makes stuff very quickly though. The main reason I'm docking a point is that I find it hard to believe that they still haven't figured out how to prevent water or foam from escaping directly. There's got to be a way. Directions mention something like aluminum foil or some stuff, but I'm not convinced. There has to a proper mechanical solution to this problem some day.

I bought this about a year ago, and for the vast majority of that time, it sat in my cupboard waiting to be used. I really wish I had used it sooner. I'm the family cook and time in the kitchen is always a hot, steamy affair. Considering I hate to sweat, the less time I spend sweating in there, the better. We've started going to stews and lower quality cuts of meat (gotta love food-for-fuel-caused increases in prices!) for our dishes and that involves way too much time sweating. So I finally decided to check out the pressure cooker laying fallow in the cupboard in the hopes of making my time in the kitchen both shorter and more productive. And boy did it deliver! If you look at my other reviews, I almost never gush. I'm a hyper-critical son of a female dog (sorry, Mom!) and can find fault in just about anything. But this thing is amazing. The 6qt bucket cooks 3-5 pounds of meat in under an hour. With the right spices, the meat is extremely flavorful, and it's always falling apart tender. The spice combinations can be complicated, or as simple as salt and pepper - it's up to the cook. Use is simple, with the only real consideration being the amount of water in it and the cooking time (in general, if you want it to cook longer, use more water, less if cooking for less time), the charts for which are freely available on the Internet. It makes cooking rice, barley and meats - usually things that can take a lot of time - insanely fast. That the results are generally more flavorful and aromatic only adds icing to the pressure-cooker cake. Instructions included are kind of rudimentary, but the idea is to heat it up on high until the top knob starts to dance, then turn the heat WAY DOWN, to a point just enough to keep the dance going. If you've ever simmered anything in a covered pot, you have an idea of how low that heat may be. It depends on your stove, of course, and some fiddling to find the "sweet dance spot" may be required. Once you know the SDS, you can walk away for the requisite amount of cooking time until it's time to take it off the burner. Once you get the hang of it, you will wonder why you ever lived your life without one. We're converting toward pressure cooking (it uses a lot less electricity cooking due to the faster cooking times on lower heat) because you can take inferior products and make gourmet-tasting meals. Now, least you think I'm shilling here, some down-sides to the 6qt model I got. -Learning curve. If you cook a lot, you'll learn how to use this quickly. If you don't, chances are you're going to have a lot of overcooked food. Note cooking times and water to avoid that. -The screw holding the handle to the pot comes loose occasionally. A screwdriver fixes that. -It's enormous, so if you have an older dishwasher, likely you'll be washing it by hand. Finding storage space in small apartments for that size may be an issue as well. You might want to consider your actual use needs before getting one this large (I needed large). -It can be a bit "loud". My wife hates the sound of it, even if she loves the results of what it cooks. I don't find it that annoying, so your mileage may vary there. And that's pretty much it as far as negatives go. I can easily deal with all of them, and even with my hypercritical, ready-to-objectively-bash-everything attitude, I can't find any credible reason not to give this thing less than the five stars it deserves. An absolutely stellar product.

Me gusto mucho esta compra; el tamaño es perfecto para mi marido y para mi; el material es fuerte y resistente.

Best cooker ever!

Best pressure cooker ever. Simple. No gadgets

Good size for small family

Excelente