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Walk into almost any Indian kitchen and you will hear it before you see it: the whistle of the pressure cooker. It turns dried chickpeas into soft chana in under an hour, cooks dal in minutes and makes tough cuts of meat tender in a fraction of the usual time. Curries like Jamaican curry goat that normally simmer for hours are ready by dinner.
Stovetop or Electric?
Stovetop pressure cookers (the classic whistling type) reach pressure quickly, last for decades and are inexpensive. You control the heat and count the whistles.
Electric multi-cookers such as the Instant Pot are hands-off: set the time and walk away. They also sauté, slow cook, make yogurt and cook rice, so one appliance can replace several.
| Stovetop | Electric (Instant Pot type) | |
|---|---|---|
| Speed to pressure | Faster | Slower |
| Hands-off | No – watch the whistles | Yes – set and forget |
| Extra functions | None | Sauté, slow cook, rice, yogurt |
| Lifespan | Decades | Several years |
| Price | Low | Medium |
What to Look For
- Size: 3 litres for 1–2 people, 5 litres for a family of four, 6–8 litres for big batches and biryani.
- Material: stainless steel is durable and safe with acidic tomato masalas. Hard-anodised aluminium heats very fast and is lighter. Avoid plain uncoated aluminium.
- Induction compatible: check for a steel “sandwich” base if you have an induction hob.
- Safety features: a safety valve, a gasket release and a locking lid are essential.
- Spare parts: gaskets and whistles wear out – choose a brand where they are easy to buy.
Our Recommended Pressure Cookers
1. Stainless Steel Stovetop Pressure Cooker (Hawkins or Prestige)
Hawkins and Prestige are the names you’ll find in kitchens across India. A 5-litre stainless steel model is the most versatile size for dal, chana, rajma and meat curries.
Why we like it:
- Very fast
- Lasts for decades
- Spare gaskets and whistles are cheap and easy to find
Keep in mind:
- Takes a little practice to judge the whistles
- You need to stay nearby while it cooks
See Stainless Steel Stovetop Pressure Cooker (Hawkins or Prestige) on Amazon →
2. Electric Multi-Cooker (Instant Pot style)
The easiest way to start pressure cooking. Sauté your onions and spices in the pot, add the rest, lock the lid and set the timer. Brilliant for busy weeknights.
Why we like it:
- Completely hands-off
- Sauté, slow cook and rice in one
- Keep-warm function
Keep in mind:
- Slower to reach pressure
- Takes up counter space
See Electric Multi-Cooker (Instant Pot style) on Amazon →
3. Hard-Anodised Pressure Cooker
Lighter than steel and very quick to heat. A 3-litre hard-anodised cooker is perfect for daily dal for two.
Why we like it:
- Lightweight
- Heats very evenly
- Good value
Keep in mind:
- Not always induction compatible
- Hand-wash only
See Hard-Anodised Pressure Cooker on Amazon →
Pressure Cooking Times for Curry Staples
- Toor or masoor dal: 2–3 whistles (about 8–10 minutes on high in an electric cooker).
- Chana or chickpeas (soaked overnight): 5–6 whistles (about 25 minutes).
- Rajma or kidney beans (soaked): 6–7 whistles (about 30 minutes).
- Bone-in goat or lamb curry: 5–6 whistles (about 25–30 minutes).
- Bone-in chicken curry: 1–2 whistles (about 6–8 minutes).
Always let the pressure release naturally for meat and beans – it keeps them tender. Cooking rice in your multi-cooker too? See our guide to the best rice cooker for basmati rice.
Frequently Asked Questions
What size pressure cooker is best for a family of four?
A 5-litre stovetop cooker or a 6-quart electric multi-cooker is the right size for curries and dal for four, with leftovers.
Is an Instant Pot good for Indian food?
Yes. It is excellent for dal, chana, rajma, biryani and meat curries. Sauté the masala first, then pressure cook.
Is stainless steel or aluminium better for a pressure cooker?
Stainless steel is more durable and works with acidic sauces and induction hobs. Hard-anodised aluminium is lighter and heats faster.
