What is the difference between a multicooker and a pressure cooker

What is the difference between a multicooker and a pressure cooker?  Can you get a perfect combination of a pressure cooker and a multicooker?

The pressure cooker‘s core function is high-pressure cooking.                                                                                                                                                                                                                                             It can operate at higher temperatures (typically 110°C – 120°C) in a sealed, pressurized environment. The biggest advantages are “fast” and “soft” – greatly shortening the cooking time (especially stewing meat, beans, tendons, etc.), and making it easy to cook food until it is soft and tasty.

The multicooker does not have this function. It usually works under normal pressure or micro-pressure, and the temperature control is more precise (such as accurately simulating the different temperature stages of firewood rice). The biggest advantages are “precision” and “specialization” – cooking high-quality rice, and being competent in a variety of cooking that requires fine heat (such as soup, porridge, yogurt, cake, etc.).

1. Main advantages:

• Pressure cooker:

Extreme cooking speed: The biggest advantage! The time for stewing hard-to-cook ingredients such as meat, beans, tendons, etc. is reduced by 50% – 70% or even more. For example, it may only take 30-45 minutes to stew a pot of beef (common pots take 2-3 hours).

Extreme tenderness: High pressure and high temperature can easily break down connective tissue, making meat, tendons, and beans melt in your mouth, and bones can also be stewed crispy.

Energy saving: Because the time is greatly shortened, it is relatively more energy-saving.

Retaining nutrients and flavor: The sealed environment reduces the evaporation of moisture and flavor, and may better retain some nutrients.

• Rice cooker:

Rice cooking expert: The biggest advantage! Designed specifically for cooking, especially models with IH heating and pressure function, can cook high-quality rice with distinct grains, sweet and chewy or soft and sticky, far exceeding the cooking effect of pressure cookers.

Multi-function and refined cooking: The functions are very diverse and targeted: fine cooking/fast cooking, various porridges (white porridge, multi-grain porridge), soup (clearer), clay pot rice, cake, bread, yogurt, fermentation, heat preservation, etc. Functions that require high temperature control (such as yogurt, cake) are the strengths of rice cookers.

Simple and safe operation: One-button operation, basically no safety concerns (although the pressure cooker has perfect protection, the user may still have psychological pressure).

Good heat preservation performance: Excellent long-term heat preservation function to maintain the taste of rice or porridge.

2. Main functions:

• Pressure cooker: The functions usually revolve around “high pressure”:

Core: high-pressure fast stewing/braising/cooking (meat, soup, porridge), tendons, beans/tendons, rice cooking (average effect, fast speed), waterless cooking (using the moisture of the ingredients themselves), steam (steaming vegetables), disinfection (using high-temperature steam), frying (some models).

Although it can also cook rice, soup, and porridge, the effect is usually not as good as a professional rice cooker (especially the taste of rice and the density of porridge).

• Rice cooker: It has a wider range of functions and focuses on precise temperature control.

Core: fine cooking/fast cooking, porridge/porridge (excellent effect), soup (clear and slow stew), cake, bread, yogurt, heat preservation, steaming, stew, baby porridge, multi-grain rice, etc. Models with micro-pressure or pressure function can also improve the stewing effect (but the speed and softness are still not as good as pressure cookers).

3. Applicable scenarios:

• Choose a pressure cooker when:

You often need to quickly stew meat (beef, pork, lamb), tendons, brisket, ribs, etc.

You like a soft and tasty taste.

You need to cook beans and grains (red beans, mung beans, kidney beans, etc.) and want them to be soft and ready quickly.

You want to significantly shorten the time for making soups and stewing dishes.

You need a high-temperature steam sterilization function.

• Choose a rice cooker when:

The quality of rice is the primary consideration, and you pursue the best taste and aroma.

You often cook various porridges and want them to be dense and smooth.

You need to slowly stew clear soups.

You like to make temperature-sensitive foods such as yogurt, cakes, and bread.

You need to keep food warm for a long time.

Daily cooking focuses more on diversified and refined home-cooked dishes.

But now, a multi-function pressure cooker is a perfect combination of a pressure cooker and a multicooker.

Our multi-function pressure cooker can work in 40-70kPa, and it can work as a pressure cooker. When you need to deal with food that needs pressure and want to shorten the cooking time. However, the cooker supports basic functions, which are handled by the multicooker.

You can easily handle different ingredients.

One product = Slow cooker, Pressure cooker + Stainless steel steam cooker + multicooker + Hotpot + BBQ oven..

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