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Jan 25, 2013 12:09 PM

Kuhn Rikon Fancy Pressure Cooker Questions . . .

From what I understand, to "quick" release steam, you need to press down the button at the top AND HOLD IT THERE FOR ABOUT 2 MINUTES till all the pressure is released.

That sounds like a total pain in the neck. I don't see myself wanting to run cold water over it.

Alternatively, I believe this design allows you to turn the dial to release and allow the steam to exit WITHOUT HOLDING a button on the pressure cooker:

I really like the idea of having a shallow AND deep pot (with the combo pack) because it seems like it would be much easier to brown and flip a 3 pound chuck roast. I had the hardest time, and nearly burned myself trying to do that in the deep / hot 6L pot.

So, what do you think? Is the flexibility and affordability of getting a shallow and deep pot for $260 worth the inconvenience of having to hold down the pressure release button?

Or, should I get the a press & hold shallow one for $174 AND a turn-to-release-steam deep one for another $179?


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  1. Why wouldn't you want to run cold water over it? It's quick and easy. Much easier that holding the steam release valve that's for sure.

    We have th KR 6 pc set and use it regularly (at least once a week). There's two of us in our household. I have to admit, if I could get a bigger PC for stock I would. Having said that I wouldn't give up my KR set either.

    Really if the steam release is such an issue for you I would spend the extra and get the turn and release. Personally speaking I don't think it's worth the money. Using cold water is just as quick and effective in my books.

    Either way, I'm confident you won't regret your purchase.


    8 Replies
    1. re: lyndak

      Thanks for the reply lyndak.

      Do you think a 3 pound chuck roast could be done in the 2.5L model?

      It's really hard to judge scale, not seeing it in person.

      From what I understand, you can't fill more than 2/3rds, and the roast is probably 3 inches tall. If the roast and 3 large potatoes could fit in the 2.5L model, I'd probably use that nearly all the time as it seems like it would be much easier to handle and clean.

      Thanks a bunch,


      1. re: mike2401

        I think it would have to be a pretty flat roast (like a brisket) to work well in the 2.5 liter model. The 3-pound chuck roasts I see in my local grocery stores are generally taller than three inches.

        1. re: mike2401

          i have to admit the smaller pot we use mostly for frying (it's actually a really good quality frying pan) we have used it for rice and beans but you're really limited with the size. I would say a 3 lb chuck would be too large for the smaller pot.

          As for the larger pot, I can see why people would have concerns carrying it across the kitchen to cool but the pot does have one long handle and a smaller handle on the other side. Even when it's full I feel very comfortable picking it up with both handles and carrying it to the sink (and I tend to be a wimp about these things...)

          1. re: lyndak

            When you say frying, you mean pressure-frying, right?

            I can't wait to get my manual to understand how that works.

            I thought you can't put much oil in a pressure cooker for fear of it catching on fire at the higher temperature.

            How much meat or chicken might fit in the smaller one? (It's soo hard to judge with just a picture on the internet).


            1. re: mike2401

              Pressure frying is different and not to be done in a pressure cooker

              1. re: mike2401

                I hope lyndak did NOT mean pressure frying. Some people do pressure-fry in regular pressure cookers, but it's supposed to be quite dangerous. From what I've read, the only models that should even be considered for pressure frying at home are the type that have a screw-down clamp across the top and operate at a lower pressure than 15 lbs.

                1. re: mike2401

                  no, sorry for the miscommunication. I use it as a standard frying pan. _Please_please_ don't use it to pressure fry, that's a whole different ball of wax!

                  The frying pan is no taller than 3", so as I mentioned earlier it is very limited with what you can do... swiss steak or smaller amounts of beans are fine but larger roasts should be saved for the larger pot.

                  1. re: lyndak

                    ok. thx.

                    I ordered it Sunday and it will arrive Tuesday. I'm soo excited!


          2. I have no idea where the little manual it came with got to, so I don't know what the official word is, but where are you getting the 2 minute period from? When I use the button on my 5 qt PC, it takes maybe 30 seconds to vent. I tend to do it in bursts to avoid a huge cloud of steam so it may take a few seconds further still, but even then, it doesn't take an annoyingly long time.

            2 Replies
              1. re: mike2401

                Huh - I don't know what I'm doing differently, maybe I press the button down harder than she does?? (I did discover for myself that you can lift the valve up, as well, but I don't normally do it that way.)

            1. <So, what do you think? Is the flexibility and affordability of getting a shallow and deep pot for $260 worth the inconvenience of having to hold down the pressure release button?>

              I don't have Kuhn Rikon. In my Fagor, I can either press-release the build up pressure, or I can turn a knob to release the pressure, or I can do both simultaneously.

              I know a lot of people run cold water. I don't. I find the idea of moving a pot back and forth is not my style.

              I don't feel holding the pressure release valve is a big issue for me. 2 minutes seems a bit longer than I remember. Good luck.

              1. I have the dble set..........and can take a bit to release the steam.I just use a long handled a kitchen serving spoon that I more than likely wiill use to get the stuff out.

                4 Replies
                1. re: FriedClamFanatic

                  Cooks Illustrated did a head-2-head test of 12 pressure cookers and the fissler came in first, and the fagor duo came in a very close second (at 1/3rd the price).

                  Sadly, the Kuhn Rikon did NOT get a very good review :-(

                  I ended up buying this one


                  Thanks everyone for the replies and info.


                    1. re: mike2401

                      Good choice. I have a Fagor Elite (same valve but only one pressure level) and like it a lot. However, I don't agree with CI's opinion about the Kuhn Rikon. I have one of those too: it's very easy to use, performs beautifully, and I've never had a problem with scorching. Mine is the 5-liter size, so not as tall and deep as the one they tested; but some people like the tall, deep shape as it allows you to stack diffferent foods and cook them at the same time. I also have a small Magefesa Practika Plus (yes, I have too many pressure cookers) and am really surprised that CI rated it "Not Recommended." Mine has always performed very well, with no significant fluctuations in pressure that I can detect, and I don't find its pressure indicator at all difficult to see or interpret. For me, CI's reviews are a useful starting point but by no means definitive.

                      1. re: Miss Priss

                        My foodie friend swears by anything CI.

                        Me, I'm a cooking novice and was initially swayed by the amazon reviews for the Kuhn, and was shocked when my friend showed me the CI review.

                        In any event, I'm looking forward to having a small & big pressure cooker with steamer insert and shared lid. That should be great for me in my small kitchen!

                        Thanks again to everyone, I really appreciate this website when I have a cooking question!


                  1. Mike, you should get the one you think will work best for you; but I have the basic K-R model and have never found the stovetop pressure release to be a problem. Yes, you have to hold the button down manually, but it's not a big deal. I just put on an oven mitt and do it with my hand. In fact, I prefer it to the turn-the-knob kind because it's easier to control and you don't get a huge blast of steam shooting out of the valve. (Laura of hippressurecooking says you can pull the button UP for faster pressure release, but I haven't tried it.) However, I find I don't use the quick-release feature very much anyway. For foamy foods like grains, beans, or pasta, you really have to use the cold-water method. For meat and poultry, I'll let the pressure drop naturally for a while, then finish it off with the quick-release. I've never had to stand around holding the button down for anything like two minutes.