The pressure cooker is the utility player of a well-equipped kitchen. It can cook stews, stocks, braised meats, even borracho beans in a third of the time it would take in regular cookware. Pressure cookers seal tight to trap steam, which builds pressure inside the pot to cook foods quicker. A pressure cooker can turn out a rich, flavorful chicken stock in under an hour, tender pork carnitas in about 40 minutes and perfectly al dente risotto in just five minutes. 

A great pressure cooker is simple to use, simple to clean and nearly foolproof. It should have a thick, wide bottom that conducts heat well for searing and sauteing, and be large enough to make a family-size pot of soup or hold a pork shoulder. The Instant Pot is terrific, but its electric heating element can’t get as hot as a pressure cooker on a stovetop burner. Extra horsepower results in better browning, richer flavors and quicker meals. That’s why we most often reach for the Fissler Vitavit 6.3-quart pressure cooker in our own kitchen.

Here’s another reason: The German-engineered Vitavit takes the intimidation out of pressure cooking. Pressure cookers have come a long way since the rattly, pea soup terrors our grandparents used. The Vitavit’s traffic-light system — color-coded pressure indicator rings that are easy to see from across the room — helps you adjust the heat source to a goldilocks level (green for just the right amount of heat, yellow for almost right, and red for back it down). It’s like having a wise old chef whispering over your shoulder, “Take it easy, kid. I got you.”

An adjustable dial helps you regulate the amount of pressure inside the pot, since delicate ingredients like eggs and fish need less than dry beans and tough cuts of meat. The lid slides on easily and lets you know it’s locked in place with both an audible click and an indicator window on the handle that turns green. The tri-ply base is thick and wide and can be used with gas, electric or induction stoves. It probably also works fine on a bed of coals, for those times when you’re at the deer lease and need a pot of chili or borracho beans in a hurry. We like that the combo kit adds a smaller, 2.6-quart pot that’s ideal for smaller tasks like pressure cooking risotto or steaming fish.

If you’re new to pressure cookers but not to cooking, you’ll be amazed what the Fissler can do. It can turn garlic, half a carrot and leftover rotisserie chicken into the best chicken soup you’ve ever made. Weekday tacos? A pork shoulder, a spoonful of adobo and some simple seasonings become carnitas in under an hour. Risotto? Brilliantly easy.

The Fissler Vitavit 6.3-quart pressure cooker is an exceptional stovetop tool. It’s not just another appliance; it’s a statement piece, conversation starter, a testament to the fact that the best meals come from not just quality ingredients but quality cookware too. It says, “I take my cooking seriously, and I have the tools to prove it.” Yes, the Fissler is pricey, but if you’re in the market for a pressure cooker, it’s money well spent.