Kuhn Rikon 7-Liter Stainless-Steel Pressure Cooker

This heavyweight, stainless-steel beauty is a fine example of contemporary engineering and style. Its mirror finish gleams, and its black handles--including a loop handle for two-handed lifting--stay cool. Pressure-cooking traps steam to heat foods at temperatures higher than boiling. An aluminum disk in the base, sandwiched by stainless steel, speeds the process even more through fast heat conductivity. It's safe on electric, gas, ceramic, and induction stovetops. Little water is required, so nutrients, flavor, and color are not boiled away. Vegetables emerge vibrantly colored from the steamer insert. Stews, soups, beans--even meat loaf, pork chops, and desserts such as bread pudding--come out tasty and nutritious. (A booklet containing dozens of recipes is included.) You can brown meats in the pot before the lid is locked on, or use the pot without the lid. The stem of the operating valve shows high and low pressure so you can adjust heat for different foods. After cooking, the pressure can be reduced slowly (just let the cooker sit for a while), normally (press the pressure indicator), or quickly (run tepid water on the lid's rim).

Safety measures abound: the lid twists onto the pot; a rubber gasket ensures a tight seal. A vent releases steam if pressure builds too high, as does a valve that also locks the lid when any pressure whatsoever is inside the cooker. Cleanup is a bit involved: hand wash the pot, gasket, and lid with a mild detergent, then lightly oil the gasket. Normally the valve is self-cleaning, but if food passes through it, disassembly is required. Minor cleaning inconvenience, though, should not overshadow the major convenience of pressure cooking. --Fred Brack

Product Description
Want to speed up your cooking time and reduce your energy bill at the same time? With Kuhn Rikon's Stainless Steel Pressure Cooker, you can do both. By using their pressure cooker to prepare everything from risotto to roasts to cheesecakes, you'll reduce your cooking time by one-third and your energy use by 70 percent! The Swiss-made, 7-liter pressure cooker is equipped with a special spring-loaded valve that eliminates every bit of the guesswork. The integral lid-locking system comes with 5 safety steam-release systems that pretty much eliminate mishaps once associated with pressure cookers. The 18/10 stainless steel cooker won't react to foods being cooked, and the solid thermal aluminum bottom promotes even browning and rapid heat absorption. The bottom pan is dishwasher safe.

The pressure indicator has two thin lines that represent medium and high pressure. Kuhn-Rikon does give you the instructions that if it is too high turn the heat down or if it is too low, turn the heat up. This is exactly the same as the old gauge type cooker. The instructions also note that to really cool the unit down while cooking you should remove it from the electric heating element. These instructions are exactly the same that my grandmother used in the 30's with her antique cooker (she got it for her wedding in 1912).

Other brands such as Fagor, offer a pressure control that vents steam at the intermediate pressure, which means that your food does not come out mush and that you need not watch the pot while it boils nearly as much as you do with the Kuhn Rikon.

It is too bad that the quality construction is of a unit with an antique design. They call it the Mercedes of pressure cookers, but it must be a 1925 Mercedes.


Easy to Use   December 5, 2004
Patrick M. Mitchell (San Francisco, CA USA)
127 out of 129 found this review helpful

My grandmother and my mother both used pressure cookers frequently. When I was younger, one of the first kitchen items I purchased was a pressure cooker of my very own (a Hawkins Futura jiggle-type, which still works perfectly).

Recently, I decided to purchase the 7 liter Kuhn Rikon, primarily because it is larger than my Futura. Some other reviewers have noted that the Kuhn Rikon requires more monitoring than jiggle-type pressure cookers. This is only somewhat true. Jiggle-type pressure cookers release steam throughout the cooking process. This provides confirmation that the cooker is operating through sound. It IS convenient if this is what you are used to. However, these cookers require more liquid to achieve pressure and as a result, certain items can come out more watery than I prefer. You can boil away the excess liquid after releasing pressure, but then you lose some of the time saved.

The Kuhn Rikon uses an advanced enclosed system. As a result, the "sound of pressure", or hiss is missing. A small valve with two red lines provides confirmation that half and full pressure have been achieved. At this point in the cooking process, you must turn down the heat to maintain pressure only; if you leave the heat on high, pressure will continue to rise. Without sound to guide you, one must rely on visual clues. The Kuhn Rikon makes it easy. But, it IS different than listening for the hiss.

The first few times you use the cooker, you will need to determine how far to lower your cooktop temperature to maintain the pressure in the cooker. This does require monitoring and a little guess work. However, once you determine how your cooktop and pressure cooker interact, it is the same every time. From that point on, you simply wait for the red line to appear and turn your cooktop down to your pre-determined setting. Set the timer and you're almost done. Easy. In addition:

1. The enclosed system is virtually silent;
2. The enclosed system allows fast, high temperature cooking without heating up your kitchen;
3. The benefits of a lower liquid requirement to achieve high pressure can not be overstated.

The Kuhn Rikon system is different but produces superior results. For those who possess even a modicum of patience, I highly recommend this pressure cooker.



Great pressure cooker!   May 31, 2000
79 out of 81 found this review helpful

I bought the Kuhn Rikon pressure cooker after the New York Times called it 'the Mercedes Benz among pressure cookers'. And even though I haven't tried any other cookers (so I can't compare) I am totally happy with it. I'm actually spoiled, I got two of these! I use them all the time! I usually make recipes out of the cookbooks 'Great Vegetarian Cooking Under Pressure' and 'Complete Vegetarian Kitchen'. Both books are by Lorna Sass. She is an expert on pressure cooking and gives a lot of nice helpful pressure cooking recipes, tips and charts in these books.

If you want to buy a flame tamer for your cooker (highly recommended), please get the Kuhn Rikon one! It's a bit expensive, but the two other ones I tried ended up in the trash can.

I also recommend buying an 'Ohsawa Pot'. When you make rice straight in a pressure cooker it is very sticky and can get stuck to the bottom. With this pot (which you place in the pressure cooker), you get absolutely delicious rice (especially brown and wild rice turn out great!).


WOW! NOW you're cooking with steam! This POT Rocks!   September 11, 2005
Paul Galioni (Susanville/Nevada City, CA, USofA)
78 out of 80 found this review helpful

And I thought I knew what a `good' pressure cooker was! And boy does this save energy!

A friend recommend this model to me when I was looking at new pressure cookers. My old family hand-me down Presto worked, but the cap with the white lines that popped up wasn't popping up - and I detest the `rocker' pots - noisy, and to me, dangerous. So I was looking for a new PC and I was on the fence between this model and the one without the long handle. GET THIS ONE. It might seem a bit awkward at first, but if you have ever lifted a pot of pot roast or 6 Liters of Bean Soup, you know how heavy it can be! - and the long handle saves the day! And I have to say that I own several `large' pressure cookers for canning, but only had the 1940's-early 1950's pressure cooker from my grandmother for cooking.

Before I go too far I also have to say that I went to school with a friend who became a beach-bum in the South Pacific - Degrees in Environmental Engineering and Enviro. Planning from UC and she's a beach bum on a sail boat in the South Pacific while I had to teach! - Well she points out that on a sail boat, energy is precious, more so than gold sometimes - and that one of the greatest presents she ever got was a Kuhn Rikon pressure cooker - given to her by a Scandinavian who was about to declare his boat open salvage for anyone who chose to come and take stuff - and she says that this pressure cooker saves them hundreds of dollars a year in gas. WOW!

And I've noticed the same thing - this puppy is so tight that I can put in, literally, 2-4 tablespoons of water and cook two large artichokes in about 15 minutes! Once the water boils (about 3 minutes) I can lock the top, turn the gas down, and in 15 minutes on a bare simmer I can get perfect artichokes! Carrots take 5 minutes, Broccoli about 3. A pot FULL of close to seven liters of whole potatoes will cook perfectly with less than a quarter cup of water and about 30 minutes on low flame! You can have an entire pot-roast dinner in under an hour - and that includes browning your meat in the pressure cooker, adding the veggies and spices, and bringing it up to pressure and turning it down to simmer. And it is KILLER pot roast.

YOU WILL WANT A FLAME-TAMER (or if you have hung around bio. or chem. labs, a `flame spreader') it's one of those things you put on top of a burner that has lots of holes in it and `spreads out the heat' so you keep from scorching the bottom of cheap pans, or cook cast iron with thick tomato paste low enough so it can cook all day and not burn the tomato to the bottom of the pan. Others have mentioned this and the reason has been mentioned by others, this pot is SO energy efficient that most stoves today just don't go low enough to keep the pressure where it belongs. Older stoves do, but newer stoves don't. This is particularly true if you are cooking using very little water.

I took out my personal camping stove - an MSR Dragonfly - and using a home-made stand, was able to make about a gallon of bean soup in an hour! And my Dragonfly was not on `scorch' - even IT was turned down to a medium flame! I tried an old soviet gasoline stove modeled after the ever famous Seva known to back-packers and campers world wide - and I made 7 liters of chicken and dumplings in an hour and 20 minutes!! WOW!

So - is this a wonder cooker or what? Here's the deal - is it worth almost TWO HUNDRED DOLLARS FOR A PRESSURE COOKER!? - well, simply put, yeah, it is!

Why? Because it cooks FAST, it uses very little fuel, you can cook with nearly no water for extended periods of time because there is nearly no water lost through venting - thus the FIVE part safety valves - the friend who recommend it to me had a pressure cooker blow up on her once and was a scaredy-cat. And she loves hers and is comfortable with it. I can tell you that there are enough safety features on this pot that even if you were stupid you wouldn't be able to burn yourself or have it blow up in your face - or blow up unattended in the kitchen - it would simply blow out multiple valves and not vent stuff up onto your ceilings like older designed cookers do. (I've made the mistake of taking the top off of a pressure cooker too soon - and know how scary it can be - this cooker seems to `lock' the lid until the pressure is right enough for me to take the lid off and not have the contents blow-up in my face.

So -- this pressure cooker rocks! - and if you have never used one before - THIS IS THE MICROWAVE OF THE PAST - only it actually cooks food so that it tastes like it should! I've had mine about two years now - and I can say that it is a very rare week when I don't use it for at least steaming veggies - and in the winter - well - you can have amazing home made soups in well under an hour from start to finish - using far less than a quarter of the fuel that you would normally use! - This is a Pressure Cooker for a New Age of Environmentally Friendly and Healthy cooking! I think I have probably saved the cost of the pot in natural gas over two years -- not to mention the vitamins that are retained because you cook with so little water they stay IN the food you are cooking! (not in the water you take the 'food' out of as in older types of pressure cookers) --

This pot rocks!


Kuhn - Rikon is truly the best manufacurer   June 12, 2001
Kathi (Short Hills, New Jersey USA)
61 out of 64 found this review helpful

Kuhn-Rikon has triple insulated, stainless steel construction. Aluminum PC's I caution against due to aluminum leaching into the foods with acid veggies like tomatoes, etc. Aluminum and acid cannot mix. I RATE THE 7-LITER WITH 4 STARS ONLY DUE TO IT'S SHAPE. It is awkward to use that size with one handle and, by comparison to the 8-liter, it is tall and narrow. I recommend going for the 8-liter two-handled PC. The dimensions are wider at the top by an inch or two and less deep, therefore, it allows for easy access for turning roasts and has the needed 'head room' for the best stocks you ever tasted. One consideration is the amount of liquid required by the different manufacturers of Pressure Cookers. Only Kuhn-Rikon has the ability to come to high pressure with the least amount of water required. For example, the 2.5 liter honey-comb bottomed fry pan pressure cooker only needs 2 to 3 TABLESPOONS of liquid to come to full pressure. Other manufacturers of PC's require 2 cups or more of liquid which forces everything to come out like stew or soup. Have you ever thought you can make RARE LAMB CHOPS in a pressure cooker? Well, try this fry pan. It is a recommended addition to the 8-liter 'hotel' two-handled pressure cooker so that while a roast is in the big pot, a side dish is in the small pot. Voila! A Complete Dinner within an hour, start to finish. The one thing that is finally available in this country is the Japanese Ohsawa Rice Pot which fits into the pressure cooker. It makes the best brown rice and whole grains you ever tasted without the potential problem of foaming up and clogging the steam vent. The Kuhn-Rikon also has a TW0 pressure indicator rod that makes regulating a cinch. Kuhn-Rikon has its own flame-tamer which is the widest available (I believe it is approx. 10 or 11 inches) used to prevent scorching the food in the bottom of the pot when highest heat is needed to bring it up to pressure and it also prevents flame from 'licking' up the sides of the pot. If that should happen it would ruin the shiny finish of the stainless steel. Their flame-tamer is highly recommended to purchase when you buy the pot. The newest addition to the Kuhn-Rikon line is the 5-liter Duromatic Thermal Pressure Cooker. It Pressure cooks, comes with a serving lid and a serving disc that goes directly from the stovetop to the table without scorching or damaging your table top and keeps the food 'piping hot' for a minumum of two hours. I take it to the swim club when we want to get away from the standard bar-b-q supper. It is a tremendous addition for anyone you likes healthy food prep that is so fast and transportable. Kuhn-Rikon is called the 'Mercedes Benz' of pressure cookers. I certainly endorse this statement.