Prestige Deluxe Stainless Steel Mini Handi Cooker

This mini pressure cooker is so convenient and easy to use. I like that is a stove top pressure cooker. I love it for making quick or side dishes like hard boiled eggs, steel cut oats, brown rice, parboiled rice, quinoa, vegetables. Easy to clean and easy to use, petite, stainless steel. Perfect for me.

It is really pretty! Gleaming, mirror finish, polished metal. Looking inside Prestige pot reminds me of the inside of a Thermos Bottle! Tri-clad bottom works great with induction stove. If it will conduct magnetic energy, that automatically qualifies it as a great conductor for all sources of heat. Start off with my induction stove set at 8 (about 2/3rds power). In about five minutes first blast of steam. turn it down to 4, (low-medium heat) to finish. The intervals between blasts are dependent on heat setting used. You don’t want to scorch food on bottom of pan. I did that and I had some gummy, semi-burnt stuff on bottom of pan. Food turned all right, not really burnt tasting. I put 1 inch of hot soapy water in pot and used rounded edge of a regular metal spoon to scrape off. Came off easily but left very noticeable permanent, swirly scrape marks on mirror-finish bottom of pan. Experiment what is best to use to get those funky blotchy stains that always appear after cooking. I found coarse, (not the abrasive cloth), synthetic plastic scrubbers work best. What really works good with burnt-on food is to put an inch of water with a few drops of detergent, bring to a boil and simmer for 5-10 minutes. It melts most of it off and makes what’s left much easier to clean. You should not use any metal in contact with this cooker. Best to use silicone spatulas and spoons for cooking with the prestige P.C. It is almost too nice-looking a cooking utensil. Use a soft cloth and a few drops of dishwashing liquid, rinse and dry with a soft cloth or paper towel and it literally gleams and sparkles – really!
I recall my moms old ugly industrial strength 10 quart ’50’s style Canner/Pressure Cooker. 3/16 inch thick aluminum and very heavy, easy to drop when full. The prestige is lighter gauge, especially the top. The bottom is thick enough to be an excellent heat conductor. Stainless is very strong. Certainly stronger than needed to withstand only 15 lbs of pressure and it has a double safety to release pressure if it gets too high. The periodic steam blasts do just that, releasing pressure in bursts instead of the jiggle-top steady hiss.
Tens of Millions of people in India use this type of cooking vessel. High temperature of 250 degrees insures complete protection against food borne pathogens. I decided to turn the heat down to maintain a five minute blast interval. Use trial and error to find cooking times comparable to what your used to with a non-whistling cooker and just time it like you always do. Every new cooking utensil has it’s own operating protocol that we must adjust to. I have a little hand-held battery-operated count-down timer with a loud beep at the end that I always use for everything I cook. Most people are not like me. The more scientific cooks are not necessarily the best cooks. The best cooks (Grandma, Aunt Mildred) don’t use time or measure, they cook by sight, sound and smell along with years of experience. That’s because they spent a large part of the day in the kitchen. Modern day cooks just don’t have the time. Pressure cookers are truly modern in the sense that they are real time savers.
One thing that I discovered is that when I filled the pot up to the brim and measured – 2.8 liters, or 3 quarts; that’s a little over 8 ounces less than advertised. I cooked up some large lima beans and the final yield at 2/3rds full was about two quarts. Just about right, with 2 or 3 regular servings left over in the fridge. There is just me and my wife, and I usually eat the bulk of it, so ounces-schmounces. Not such a big deal.
The prestige works just fine. It’s a Pressure Cooker -right? I cooked a half and half mixture of white and brown rice with a 1.8:1 water to rice ratio for 18 minutes and it turned out perfect! The Smaller size makes for faster startup and auto de-pressurize times. A saving of at least 10 minutes or more in overall cooking times compared to a 6 quart cooker. I bought it because my old 6 and 8 quart presto cookers just don’t get used after the kids are gone. I kept one, gave two others away to the Goodwill. If you want a small size, your only choice is to go Indian. Like Goldilocks and the three bears, it’s just right – for singles, couples with a baby. You can even get a 1 or 2 liter size!
The only complaint may or not be a complaint. The old-school ugly, dull-grey aluminum pots would get pitted, scratched, dinged, stained without a second thought; no big deal. But, the Prestige highly polished finish is so attractive I think most cooks would be loathe to mess it up. That means extra time and care must be taken to keep it brilliant and unmarred. Wholly doable, but not your Grandma’s P.C.

Top quality stainless steel with thick base. Plunger is exposed so you can hold it up to seal unit super fast, unlike electric or interlock units where sometimes they just sit there and hiss (due to internal plunger). Have multiple units from this company, works excellent.

Long time user of an old school alum. 6qt pressure cooker that sounds like a old time train chugging along.
It will take some time to get used to the big “Pshhhhhhhhhhh” release every now and again. But certainly makes it harder to forget about it on the stove.

Only made 2 rice efforts thus far but excellent both times. Straight up, 1-1/4 cups of water for 1 cup rice, a bit of butter or oil optional, stir a bit until starts to boil, lock it up and clock 3 minutes from the first release. Cut the heat, sit 8-10 minutes and ready to eat.

Second effort, put a can of Progresso SantaFe soup (1-1/4 cups by chance) in with a cup of rice, added 1/4 water to account for the solids in the soup. Same process but cracked it open after only 6 min sit time and it was good. Instant rice dish with chicken/peppers and such… 15min from fire to bowl!

Rice on the bottom of the pot can be a bit gummy to get off, but as long as you don’t let it sit a blue scrubby pad takes it off in under a minute.

I like that the “whistle” weight stays on the lid. One less part to keep track of.
Can’t speak to reliability but its a nice design and works great out of the box.

Love this pot. Great size for regular meals. Carrots never tasted better. Other foods also improved taste.