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What are pressure cookers called now?

Pressure cookers have been around for over 300 years, but they’ve undergone some changes in name and design over time. The earliest models were called “steam digesters” or “Papin’s digesters” after Denis Papin, who invented the pressure cooker in 1679. In 1938, the term “pressure cooker” became more common after the National Pressure Cooker Company began using it to market their designs. Today, you may also hear them referred to as “electric pressure cookers,” “multicookers,” or “Instant Pots.”

The Origins of Pressure Cooking

In 1679, French physicist Denis Papin invented what is considered the first pressure cooker. He called it the “steam digester.” It consisted of a sealed vessel with a tightly fitting lid that was placed over a fire. The steam that built up inside increased the internal pressure, allowing water to heat up past its normal boiling point of 212°F (100°C). This enabled food to cook faster. While primitive compared to modern designs, Papin’s steam digester established the basic principles used in pressure cookers today.

Advancements in the 1800s

In the 1800s, several inventors continued to improve pressure cooker designs. In 1874, American inventor Alfred Vischer patented the “self-regulator steam cooker.” It included a safety valve to prevent excess pressure buildup. In 1875, Cannelle and Matignon introduced the “autoclave domestique” in France, which separated the functions of pressure regulator and steam release into two different valves for improved safety and functionality. These early designs paved the way for more widespread adoption of pressure cooking.

The Rise of Electric Pressure Cookers

While stovetop pressure cookers existed since the 1600s, the electric pressure cooker was invented more recently. In 1991, the German company Fissler introduced the first electric pressure cooker, the “Vitaquick.” It used an electric heating element instead of direct stovetop heat. This made pressure cooking more convenient and gave cooks more control over temperature settings.

In the early 2010s, startups like Instant Pot began selling newer generations of electric pressure cookers. They came with more safety features, digital interfaces, and pre-programmed settings. The “Instant Pot” brand, in particular, became synonymous with electric pressure cookers. Their rise in popularity helped bring pressure cooking back into the mainstream.

Key Milestones

  • 1679 – Denis Papin invents the steam digester, the first pressure cooker
  • 1874 – Alfred Vischer patents the self-regulator steam cooker with a safety valve
  • 1991 – Fissler introduces the first electric pressure cooker, the Vitaquick
  • 2010s – Instant Pot brand drives popularity of new electric pressure cookers

What Are Pressure Cookers Called Now?

Today, there are a few common modern names for pressure cookers:

Electric Pressure Cookers

Electric models powered by an electrical outlet are now very popular. The terms “electric pressure cooker” or just “pressure cooker” often refer to these.

Multi-Cookers

“Multi-cooker” is another common term, since many electric pressure cookers offer other cooking functions like slow cooking, rice cooking, sautéing, and more. The Instant Pot is one example of a popular multi-cooker brand.

Instant Pots

“Instant Pot” has become almost synonymous with electric pressure cookers. It’s a leading brand, though there are others like Ninja Foodi, CrockPot Express, and more.

Stovetop Pressure Cookers

Traditional stovetop pressure cookers powered by a cooktop burner are still around. When distinguishing, people may call them “stovetop pressure cookers.”

Popular Brands of Pressure Cookers

While “Instant Pot” may be the most well-known, there are many brands manufacturing high-quality pressure cookers today. Here are some top options:

Brand Type Notable Features
Instant Pot Electric multi-cooker Market leader; many models and sizes; apps and recipes
Ninja Foodi Electric multi-cooker Integrated air frying lid; two basket sizes
CrockPot Express Electric multi-cooker Budget-friendly; manual pressure release
Fissler Vitaquick Electric pressure cooker First electric model; German quality
Presto Stovetop pressure cooker Classic American brand; various sizes
Kuhn Rikon Stovetop pressure cooker High-end Swiss brand; sleek designs

Pressure Cooker Sales Statistics and Trends

Pressure cookers, especially electric models, have seen immense growth in popularity over the last decade. Here are some sales statistics and trends:

  • In 2010, only about 2% of U.S. households owned an electric pressure cooker. Today, over 39% of households own one.
  • Electric pressure cookers generated an estimated $2.6 billion in sales worldwide in 2020. This is expected to grow to over $3.7 billion by 2025.
  • Instant Pot dominates electric pressure cooker sales, with nearly 80% market share in the U.S. as of 2020.
  • Millennials are now the biggest purchasers of electric pressure cookers in the U.S.
  • While stovetop pressure cookers used to outsell electric ones, electric models became the majority in 2019.
  • China exported an estimated 33 million pressure cookers worldwide in 2019.

This data shows the incredible growth pressure cookers, especially electric models, have seen over the past decade. Instant Pot and other brands have helped bring them into the mainstream.

How Pressure Cookers Work

So how do these things actually cook food so quickly? Here’s a look at the science behind pressure cooking:

Trapping Steam and Pressure

A tight sealing lid traps steam and allows pressure to build up inside the cooker. The steam can’t escape, so the pressure increases well above normal air pressure.

Increasing the Boiling Point

This increase in pressure causes the boiling point of water to rise. At sea level, water normally boils at 212°F (100°C). But under pressure, the boiling point can go up by as much as 50°F.

Cooking at High Temperatures

Since water can get significantly hotter before boiling, foods end up cooking at temperatures around 240°F to 250°F. These high temperatures cook foods incredibly quickly.

Adjusting Pressure for Food Type

Electric pressure cookers allow users to choose different pressure levels (measured in PSI or kPa). Higher pressures create higher boiling points to customize cooking times for different ingredients.

Benefits of Pressure Cooking

Why have pressure cookers seen such a resurgence? There are many benefits driving their popularity.

Faster Cooking Times

The pressurized environment allows food to cook up to 70% faster compared to conventional methods. Whole meals can cook in minutes.

More Flavor and Nutrition Retention

The accelerated cooking retains more vitamins and nutrients compared to boiling or slow cooking methods. Food also tends to retain more flavor.

Energy Efficient

Electric models use less energy than continuously heating food on the stovetop or in the oven. They only reheat slightly to maintain pressure levels.

Versatility

Multi-cookers can pressure cook, slow cook, sauté, make rice, and more. This replaces many other appliances.

Safety Features

Modern pressure cookers have an array of sensors and fail-safes to prevent accidents. Stovetop versions also have backup release valves.

Tips for Using a Pressure Cooker

Pressure cooking may seem intimidating for beginners. Here are some tips for getting the most out of this time-saving appliance:

Read the Manual

Each brand may operate a bit differently. Read the included instructions to understand your model’s features, safety mechanisms, and proper use.

Adjust Liquid

Having the right amount of liquid is key. Pressure cooking requires 1/2 to 1 cup liquid for most dishes to generate steam.

Layer Food Properly

Place vegetables, meat, beans, etc. in order of cook time. Put food that cooks slower on the bottom and delicate quick-cooking foods on top.

Allow for Natural Release

Don’t rush to open the cooker after cooking finishes. Letting pressure release naturally prevents spattering accidents.

Embrace the Learning Curve

It may take a few tries to nail timing, liquid amounts, and adapting recipes. But after practice, you’ll have delicious fast meals!

Common Pressure Cooker Recipes

Pressure cookers allow you to make a huge variety of foods in a fraction of the normal cook time. Here are some popular recipes to try:

Soups and Stews

Chicken noodle soup, beef stew, split pea soup, butternut squash soup, minestrone, etc.

Beans

Chili, hummus, refried beans, lentils, etc. Beans cook perfectly under pressure.

Rice Dishes

Risotto, cooked rice, rice pudding, etc. Electric cookers have rice cooking settings.

Meat Dishes

Pulled pork, beef brisket, shredded chicken, ribs, etc. Cook tough cuts quickly.

Vegetables

Steamed veggies, mashed potatoes, sweet potatoes, artichokes, etc.

Desserts

Cheesecake, flan, bread pudding, poached fruit, etc.

Conclusion

From Papin’s steam digester in the 1600s to the Instant Pot craze of today, pressure cookers have evolved substantially while staying true to their quick-cooking roots. Thanks to electronics, safety advances, and clever marketing, they are now one of the hottest kitchen gadgets. Models from Instant Pot, CrockPot, Ninja, and others now offer fast, flavorful meals at the touch of a button.