Pressure cookers

Pressure cooking saves you time, saves energy and preserves the best of your ingredients. In pressure cooking, ingredients are cooked quickly and gently in pressure cookers, also known as steam pressure cookers or pressure steam cookers. Vitamins and flavor remain largely preserved compared with conventional cooking.*

Pressure cooking is modern and fits perfectly with a mindful lifestyle. Cooking in a pressure cooker is ideal for:

• healthier meals
• seasonal and regional ingredients
• preparing legumes
• braised dishes
• stews
• soups
• vegetarian and vegan dishes

The benefits of pressure cooking at a glance

Save time

Cooking with a pressure cooker gives you time for what matters. The pressure created in the pot reduces cooking time by up to 70%.*

• After the lid locks securely into place, signaled by a click in the handle, and the pressure builds up, cooking begins.
• Pressure builds inside the pot, raising the boiling point of liquids from 100 to up to 116 °C.

This rise in temperature means the cooking time is more than halved compared with a conventional pot.

Save energy

Shorter cooking times and lower energy consumption* make Fissler steam pots your kitchen companion.

• The shortened cooking time uses less energy.
• After heating up, Fissler pressure cookers deliver full performance even at medium heat. This allows you to reduce energy consumption while cooking by up to 50%.*
• With a steaming insert, you can even cook several dishes at the same time. That also saves energy.

The Vitavit® Premium also features the CookStar® base made in Germany. It has high thermal conductivity. It is suitable for all hob types and optimized for induction. The Vitaquick® pressure cooker is equipped with the Superthermic® base, which is also suitable for all hob types.

The proven Fissler CookStar® base (Vitavit® Premium) is extra thick and solid, allowing it to absorb, distribute and retain heat optimally. The integrated star-shaped expansion joints in the CookStar® base offer another advantage. The joints ensure base stability, so the pressure frying pan always sits flat on the hob when heated and the ingredients are cooked evenly.

To the pressure cookers suitable for induction

Cook healthily

Vitamins, nutrients and aromas remain almost completely preserved under pressure cooking.*

• Little liquid and high boiling temperatures ensure that, as the pot heats up, oxygen is almost completely displaced from the pressure cooker by the steam that forms.
• Wenn das Ventil schließt und die Garzeit beginnt, befindet sich im Topfinneren kaum noch Sauerstoff, der die in den Lebensmitteln enthaltenen Vitamine und Nährstoffe zersetzen würde.

Besonders für empfindliche Vitamine ist diese schnelle Art der Zubereitung schonender als Kochen in einem herkömmlichen Topf. Wertvolles Vitamin C beispielsweise bleibt beim Schnellkochen bis zu 90 % erhalten.*

Außerdem behalten die Zutaten ihre natürliche Farbe. Darum sind unter Druck gegarte Speisen nicht nur geschmacklich, sondern auch optisch ein echter Genuss.

* Basierend auf Kochtests, bei denen Kochen in einem Fissler Schnellkochtopf mit dem Kochen in einem herkömmlichen Topf verglichen wurde. Die Ergebnisse variieren je nach Lebensmittel, Menge, Herdart und Zubereitungsmethode.

Pressure cookers generate pressure in a tightly sealed pot using steam in the pot. This allows higher temperatures for faster cooking.

Using pressure, the boiling point of the liquid is increased from 100 °C to up to 116 °C. The lid with the safety system featuring patented technology and the Fissler sealing ring seals the pot securely and airtight .

When heated, steam is created, which allows oxygen that is harmful to vitamins to escape from the pot.

Here's how to use your pressure cooker:

1. Fill the pressure cooker with the minimum amount of liquid. How much liquid you need depends on the recipe. Use the fill level indicator in the pot to measure liquids correctly. Do not exceed the maximum fill level stated in the instructions for use.
2. Close the lid. When bringing it up to pressure, the pot is sealed hermetically
3. Boiling water creates steam. Oxygen escapes.
4. Once the oxygen has escaped, pressure builds up. The pressure in the pot creates higher temperatures.
5. The cooking indicator shows the pressure in the pressure cooker.
6. As soon as the first ring on the cooking indicator appears, the heat can be reduced and the cooking time begins.
7. Food cooks at up to 116 °C.
8. At the end of the cooking time, the pressure cooker can be depressurized via the steam-release function on the cooking crown or handle be released. This safely lets the steam escape from the pressure cooker. Depending on the model, there are different options for this, which you can read about in the instructions for use.

Higher temperatures in the pressure cooker can reduce cooking times by up to 70%.*

* Based on cooking tests comparing cooking in a Fissler pressure cooker with cooking in a conventional pot. Results vary depending on the food, quantity, type of hob, and preparation method.

For us, "Made in Germany" means creating value. Through a combination of leading technology, craftsmanship, and high-quality materials, we make the finest cookware.

In 1953, Fissler invented the first multi-stage safety cooking valve, made the pressure cooker safe, and "tamed" it for home use. The three-stage safety system with patented technology ensures that the pot can be used safely . Today, thanks to Fissler, you can use pressure cookers easily, comfortably, and safely on your home stove.

More safety on the stove with Fissler pressure cookers

All Fissler pressure cookers feature a safety system with patented technology and meet strict quality and safety guidelines. For example, they regulate themselves if the pressure inside becomes too high. You can only open the pressure cooker when there is no more pressure inside. In addition, pressure can only build up once the pot is properly sealed.

Fissler pressure cookers offer easy handling and safe operation. This is ensured, among other things, by the multi-stage safety system with patented technology, which is continuously being improved. To guarantee the safety and high quality of our pressure cookers, each Fissler pressure cooker undergoes a manual inspection before it leaves our factory in Rhineland-Palatinate.

Thanks to the cooking levels in the pressure cooker foods with different heat sensitivities can be cooked to perfection . Our cooking time finder helps you do that.

Depending on the model, several cooking levels are possible with pressure cookers. These affect the cooking time. The rule of thumb for the cooking time in the Vitavit® Premium (also for previous models) is:

Level 3 (116 °C, express cooking level)

• Roughly corresponds to ⅓ to ½ of the cooking time with a conventional pot and is ideal for meat or stews.*

Level 2 (113 °C, quick cooking level)

• About 25 % longer than Level 3 and well suited for less delicate vegetables.*

Level 1 (110 °C, gentle cooking level)

• About 50 % longer than Level 3 and well suited for delicate vegetables or fish.*

The time savings with the short cooking times are up to 70 % for stews or braised dishes and 20 to 50 % for vegetables.

The Vitavit® Premium also has a pressure-free cooking level for gentle steam cooking in the insert. The previous model of the Vitavit® Premium has only two cooking levels, which correspond to those of the Vitaquick® Premium.

The rule of thumb for cooking times in the Vitaquick® Premium is:

Level 2 (117 °C, express cooking level)

• Roughly corresponds to ⅓ to ½ of the cooking time with a conventional pot and is ideal for meat or stews.*

Level 1 (109 °C, gentle cooking level)

• About 50 % longer than Level 3 and well suited for delicate vegetables or fish.*

* Based on cooking tests comparing cooking in a Fissler pressure cooker with cooking in a conventional pot. The results vary depending on the food, quantity, type of hob, and preparation method.

Fissler pressure cookers are available in different sizes. Depending on the dish and portion size, you’ll find the right model at Fissler:

• 2.5 litres: 1-2 people
• 3.5 litres: 2-3 people
• 4.5 litres: 2-3 people
• 6 litres: 3-4 people
• 8 litres: 4-5 people
• 10: more than 5 people (Vitaquick® Premium only)

To keep your pressure cooker in good condition for a long time, it is important to clean it properly. Since pot body and lid (with the exception of the attachments) are dishwasher-safe, cleaning only takes a few simple steps.

For the lid attachments you should proceed as follows:

• Remove the sealing ring, cooking crown and lid handle, and clean them by hand with a damp cloth.
• To loosen the lid handle, turn the fastening screw on the inside counterclockwise. To loosen the cooking crown, turn the bell nut on the inside counterclockwise.
• After cleaning, reattach all attachments securely to the pot. Make sure the cooking valve seal sits in the intended notch and rests tightly against the cooking crown. The sealing ring must also be reinserted into the intended notch in the rim of the lid.

Regular use of the stainless steel care product also helps preserve the stainless steel surface.

Important: Wear parts (e.g. the sealing ring) must be replaced after 400 cooking cycles or 2 years.

Fissler offers practical pressure cooker sets consisting of several products. This ensures you are perfectly equipped for any type of cooking and any dish.