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Multicooker

A multicooker is an electric kitchen appliance designed to perform multiple cooking functions in a single unit, typically including pressure cooking, slow cooking, sautéing, steaming, rice cooking, and yogurt making, which automates meal preparation and replaces several standalone devices.^[1] These appliances feature a removable inner pot—often made of nonstick, ceramic, or stainless steel—for easy use and cleanup, along with digital controls for timers, temperature settings, and preset programs that adjust heat and pressure automatically.^[2] Common capacities range from 4 to 8 quarts, suitable for small families to larger groups, and many models include safety features like automatic shutoff and pressure release valves to prevent accidents.^[3] The origins of the multicooker trace back to the mid-20th century with the invention of the electric rice cooker in Japan during the 1950s, which laid the groundwork for multifunctional appliances by automating basic boiling and steaming tasks.^[4] Over the decades, advancements in electronic controls allowed for expanded capabilities, such as precise temperature regulation and pressure cooking, evolving from simple rice cookers into versatile devices capable of simmering, roasting, and even air frying in later models by the 2010s.^[4] A pivotal development was the 2010 launch of the Instant Pot by Robert Wang, who founded the company (initially Double Insight, later Instant Brands) in 2009, an affordable multicooker that integrated seven functions—including slow cooking and yogurt making—into one pot, quickly gaining traction through online sales.^[5] Multicookers have surged in popularity since the 2010s, driven by busy lifestyles and a demand for time-saving, space-efficient kitchen tools that reduce cooking duration by up to 70% compared to traditional methods through pressure cooking.^[3] By 2018, the multicooker market had grown 99% year-over-year, with Instant Pot capturing over 80% of the U.S. share and amassing millions of social media followers for its recipe-sharing communities.^[5] Despite Instant Brands filing for bankruptcy in 2023, the Instant Pot brand was acquired by Corelle Brands and remains a market leader as of 2025.^[6] Benefits include energy efficiency, minimized cleanup with dishwasher-safe components, and versatility for diverse cuisines, making them essential for modern home cooking while promoting healthier meals through steaming and reduced oil use.^[1]

Overview

Definition and Purpose

A multicooker is a versatile electric countertop appliance designed as an all-in-one cooking device that integrates multiple functions into a single unit, typically including pressure cooking, slow cooking, steaming, sautéing, and yogurt making within a sealed pot.^[7]^[2] This appliance operates automatically using programmable settings, allowing it to handle tasks equivalent to several specialized kitchen tools such as a pressure cooker, slow cooker, rice cooker, and steamer.^[8] The primary purpose of a multicooker is to streamline home cooking by consolidating various methods into one compact device, thereby reducing the need for multiple appliances and conserving space, time, and energy in the kitchen.^[9] It emphasizes automation through preset programs that deliver consistent results with minimal user intervention, making it ideal for preparing one-pot meals efficiently for busy households.^[10] By enabling faster cooking times via pressure and controlled low-heat processes, it supports healthier meal preparation while simplifying workflows for everyday users.^[11] Multicookers emerged in the mid-20th century as an evolution of electric rice cookers developed in Japan during the 1950s, expanding to incorporate additional functions in response to increasingly demanding modern lifestyles that required quick, hands-off cooking solutions.^[4] Key features include a sealed lid to retain pressure and steam for enhanced cooking efficiency, an adjustable heating element capable of various temperature ranges from high-heat sautéing to low simmer, and a digital interface for selecting modes, timers, and automated shut-off options.^[1]^[12] These elements work together to ensure safe, precise operation across diverse recipes.^[2]

Types and Variations

Multicookers are broadly categorized into pressure-focused models, all-in-one units, and compact variants, each tailored to different user needs and cooking scales. Pressure-focused models, often with a 6-quart capacity suitable for families of four, prioritize high-pressure cooking to accelerate preparation of meats, beans, and grains while incorporating basic secondary functions like slow cooking and sautéing.^[13] All-in-one multicookers expand on this by integrating 10 or more functions, such as steaming, yogurt making, and warming, allowing versatile meal preparation in a single appliance.^[14] Compact models, typically 3-quart in size, target singles or small households with space constraints, offering essential modes like rice cooking and steaming in a smaller footprint.^[14] Capacity variations span from 1-liter personal units ideal for individual portions to 8-liter large-capacity options for batch cooking or entertaining larger groups, with most models falling between 4 and 8 quarts to balance versatility and storage.^[13]^[14] These ranges reflect evolutions in design, where smaller units emphasize portability and energy efficiency, while larger ones support meal prepping for multiple days.^[15]^[16] Advanced variations include air fryer hybrids that incorporate crisping and dehydration for healthier frying alternatives alongside traditional pressure and slow modes.^[14] Sous-vide enabled models provide precise temperature control for gentle cooking of proteins and vegetables, enhancing texture retention.^[14] Smart-connected multicookers feature app integration for remote monitoring, recipe guidance, and customizable presets, evolving from basic timers to Wi-Fi-enabled systems that sync with smartphones.^[14] Regional differences influence design priorities, with Asian models often emphasizing rice cooking and steaming functions to align with staple grain preparation and vegetable preservation techniques common in daily meals.^[17] In contrast, Western models typically highlight pressure cooking and slow cooking capabilities, catering to preferences for tenderizing tougher cuts of meat and one-pot stews over extended periods.^[18] These adaptations reflect cultural cooking habits while maintaining core multicooker efficiency.^[13]

History

Early Development

The development of the multicooker traces its roots to the 1950s with the invention of the electric rice cooker in Japan, which automated basic boiling and steaming tasks and laid the foundation for multifunctional kitchen appliances. In 1955, Ichiro Hayakawa of Toshiba introduced the first fully automatic electric rice cooker, using a simple thermostat to control heating. This innovation quickly gained popularity in Japanese households, evolving through the 1960s and 1970s with improvements in heating elements and safety features. Building on this, the concept expanded in the 1970s, when separate appliances like stovetop pressure cookers and electric slow cookers began inspiring multi-function devices. Stovetop pressure cookers, such as those produced by Presto starting in the 1930s and refined through the 1970s, allowed for faster cooking under sealed high-pressure conditions, while slow cookers like the Crock-Pot—introduced by Rival Manufacturing in 1971—enabled low-heat, long-duration cooking with removable ceramic inserts for easy serving.^[19]^[20] These precursors highlighted the potential for integrating multiple cooking modes into a single unit, addressing the need for versatile, hands-off meal preparation in busy households. In the 1990s, Japanese innovations laid the groundwork for the multicooker's automated capabilities, particularly through advancements in rice cookers that incorporated fuzzy logic for adaptive cooking. Panasonic (then Matsushita Electric) pioneered the first fuzzy logic rice cooker in 1990, using sensors to monitor variables like temperature and moisture, automatically adjusting heating cycles to achieve consistent results without manual intervention.^[21] Zojirushi followed with its Neuro Fuzzy rice cooker in 1997, enhancing this technology to mimic human decision-making for precise adjustments in rice texture and doneness, focusing initially on Asian markets where rice and stewing dishes were staples.^[22] These developments emphasized automation for everyday staples, setting the stage for broader multi-functionality. Early patents reflected this shift toward integrated, sensor-driven designs. For instance, U.S. Patent 5,048,400 (granted 1991, filed 1989) described a pressure cooker with integrated sensors for real-time monitoring of pressure and temperature, enabling safer multi-mode operation including pressure and steaming functions.^[23] Such inventions prioritized Asian consumer needs, like efficient rice preparation and gentle stewing, over Western baking or roasting. Key challenges in these early designs included ensuring safe pressure containment and accurate thermal regulation. Primitive seals in 1970s pressure cookers often led to leaks or explosions due to inadequate gaskets and valves, prompting innovations like improved rubber O-rings and safety interlocks by the 1990s.^[24] Similarly, imprecise sensors struggled with variable cooking conditions, but fuzzy logic integration allowed for dynamic adjustments, overcoming inconsistencies in heat distribution and timing.^[25]

Modern Popularization

The modern popularization of multicookers began in the 2010s with the launch of the Instant Pot by the Canadian company Double Insight, which introduced its first model as an electric pressure cooker via Amazon in November 2010.^[5] Initially met with modest sales of one or two units per day, the product gained traction through online word-of-mouth and food bloggers, evolving into a bestseller that reportedly more than doubled its sales annually from 2011 onward.^[26] By the late 2010s, Instant Pot had become synonymous with the multicooker category, driving widespread consumer interest in versatile, time-saving kitchen appliances.^[27] The category experienced explosive growth during the 2020 COVID-19 pandemic, as lockdowns encouraged home cooking and meal preparation. Sales of electronic multicooker devices, dominated by Instant Pot models, reached $758 million in the United States that year, reflecting double-digit increases driven by demand for convenient appliances.^[28] This surge aligned with broader trends in small kitchen electrics, where consumers sought tools for efficient, one-pot meals amid restricted dining options.^[29] Culturally, multicookers like the Instant Pot fostered a vibrant ecosystem of recipe sharing and community building, particularly through social media. The official Instant Pot Facebook group grew into a massive online hub with millions of members by the mid-2010s, where users exchanged tips, recipes, and adaptations for everyday cooking.^[30] This enthusiasm spurred a wave of dedicated cookbooks, such as those published in 2017 focusing on quick, healthy meals, which integrated multicookers into wellness practices like batch cooking and meal prepping for busy lifestyles.^[31] These resources emphasized the device's role in simplifying nutritious home cooking, further embedding multicookers in popular food culture. Globally, adoption expanded beyond North America into Europe and Asia, with brands tailoring models to regional preferences. In Europe, Moulinex introduced intelligent multicookers like the Cookeo series, featuring preset programs and app integration for family-sized meals.^[32] In Asia, Philips launched All-in-One multicookers, such as the Viva Collection, which combined pressure cooking with rice and stew functions suited to local cuisines.^[33] By 2025, smart features like Wi-Fi connectivity, voice control, and recipe apps had become common across these markets, enhancing accessibility and customization for international users.^[34]

Design and Components

Core Structure

The core structure of a multicooker consists of a robust main body designed to contain food and facilitate efficient heating. The inner pot, which serves as the primary cooking vessel, is typically made of food-grade 304 (18/8) stainless steel with a three-ply bottom for even heat distribution, available in standard capacities of 6 to 8 quarts to accommodate family-sized meals.^[35] Some models feature non-stick inner pots with ceramic coatings that are PTFE- and PFOA-free for easier cleaning and food release without compromising safety.^[36] The outer housing encases the inner pot and heating system, providing structural support and insulation to promote heat retention during cooking processes.^[35] The lid assembly is a critical component for creating a sealed cooking environment, featuring a locking mechanism that secures with a 30-degree rotation to ensure safety under pressure. It includes a durable, food-safe silicone gasket that forms an airtight seal to trap steam and build pressure, along with a steam release valve that allows controlled venting to regulate internal conditions.^[35] At the base, an embedded heating coil delivers consistent thermal energy, typically rated at 1000 to 1500 watts depending on the model size, enabling rapid heating that can elevate water to boiling points around 240°F (115°C) under pressure for accelerated cooking.^[35]^[37] Multicookers commonly include essential accessories to enhance versatility, such as a stainless steel trivet for elevating food during steaming, a measuring cup for precise ingredient portions, and a rice paddle for stirring and serving. These components are generally dishwasher-safe and designed for durability.^[35]

Control Systems and Sensors

Multicookers rely on sophisticated digital interfaces to enable user interaction and precise control over cooking parameters. These typically include an LCD display paired with physical buttons or a touchscreen, allowing selection of modes, timers, and temperature settings. Preset programs for staples like rice or soup automate common tasks by preconfiguring optimal conditions based on predefined algorithms. For instance, models from Morphy Richards feature intuitive LED panels with up to 10 presets, reducing the need for manual adjustments.^[38] Central to operation are integrated sensors that monitor and regulate internal conditions for safety and accuracy. A temperature sensor tracks heat levels, maintaining up to approximately 170°C (338°F) in high-heat modes such as sauté, while a pressure sensor ensures levels stay within safe limits, typically 10.2 to 11.6 PSI in devices like the Instant Pot to avoid over-pressurization. The float valve serves as a visual indicator of sealing status, rising when pressure builds to confirm an airtight environment. These components work in tandem with the microprocessor to adjust heating dynamically.^[39] Control algorithms enhance adaptability, with fuzzy logic systems adjusting cooking duration and intensity based on real-time sensor data, such as food volume or moisture content, to achieve consistent outcomes across varying loads. This technology, pioneered in rice cookers and extended to multicookers, mimics human decision-making by processing imprecise inputs like "slightly overcooked" states. In connected models, Wi-Fi modules enable app integration for remote scheduling and firmware updates, as seen in the Instant Pot Pro WiFi, allowing users to monitor progress via smartphone.^[40]^[41] Power management features prioritize efficiency and safety, incorporating auto shut-off mechanisms that deactivate the unit upon cycle completion or detection of anomalies, often transitioning to a keep-warm mode for up to 10 hours. Voltage compatibility varies by region but supports standard household supplies, such as 220-240V at 50/60 Hz in European models or 110-120V in North American ones, with some portable variants offering dual-voltage switching for global portability.^[41]

Cooking Functions

Pressure and High-Heat Modes

Pressure cooking in multicookers involves sealing the lid to trap steam generated from the liquid in the pot, which builds internal pressure to 10.2–11.6 pounds per square inch (PSI) on high settings. This pressure elevation raises the boiling point of water from 212°F (100°C) at sea level to approximately 239–244°F (115–118°C), enabling food to cook at higher temperatures without evaporation exceeding the sealed volume.^[39]^[42] The process leverages the principle that increased pressure requires greater thermal energy for water molecules to transition to vapor, as the external force suppresses bubble formation at the liquid's surface; this conceptual application of pressure-volume relationships allows for efficient heat transfer deep into ingredients.^[37] This high-pressure environment significantly accelerates tenderization and breakdown of proteins and starches. For instance, tough meats like beef roasts, which require 2–3 hours in a conventional oven, can achieve similar results in 20–40 minutes under pressure.^[43] Dried beans, typically needing 1–2 hours on the stovetop after soaking, cook thoroughly in 25–40 minutes without presoaking, preserving nutrients due to shorter exposure times and minimal water use.^[44] Overall, pressure modes reduce cooking durations by about 70% compared to traditional methods for many dishes.^[45] Complementing pressure functions, multicookers include open-lid high-heat modes such as sauté or browning, which heat the inner pot to 320–410°F (160–210°C) depending on the selected level. These settings facilitate direct contact searing of ingredients like meats or onions, promoting browning reactions that develop complex flavors before transitioning to pressurized cooking; this step is particularly useful in stews to avoid a boiled texture.^[39] Pressure and high-heat modes are especially suited for preparing beans, stocks, and roasts, where rapid gelatinization of collagen in meats or hydration of legumes yields tender outcomes efficiently. During operation, integrated sensors monitor pressure buildup to maintain safe levels, while automatic safety valves provide an additional release mechanism if thresholds are exceeded.^[46]

Slow and Low-Heat Modes

Slow and low-heat modes in multicookers provide gentle, extended cooking options designed to develop deep flavors through prolonged exposure to consistent, sub-boiling temperatures. These modes emulate traditional slow cookers, allowing users to prepare dishes that benefit from gradual heat infusion without the risk of scorching or drying out ingredients. Typical slow cooking settings include a low option operating at 190–200°F (88–93°C) and a high option at 200–210°F (93–99°C), with cooking durations ranging from 4 to 10 hours depending on the recipe and food volume.^[47] This range ensures even cooking for items like braises and chilis, where connective tissues in ingredients break down slowly into gelatin, enhancing tenderness and mouthfeel.^[48] The keep-warm function activates automatically after many cooking cycles or can be selected independently, maintaining food at approximately 165°F (74°C) to safely hold it without further cooking or bacterial growth risks.^[47] This mode, often lasting up to 10 hours, prevents overcooking while keeping meals at serving temperature, making it ideal for delayed consumption in busy households. Temperature precision in these modes relies on integrated sensors and digital control systems that adjust heating in small increments, avoiding fluctuations that could lead to boiling or uneven results.^[49] These functions excel in applications involving tough cuts of meat, such as brisket or shoulder, where low heat facilitates collagen breakdown over hours, yielding fork-tender textures.^[50] They also suit soups, stews, and even oatmeal, as the steady low temperatures allow flavors to meld and starches to hydrate fully without agitation.^[51] By prioritizing time over intensity, slow and low-heat modes promote nutrient retention and complex taste profiles in dishes that would otherwise require constant monitoring on a stovetop.

Specialized Modes

Multicookers offer specialized modes that extend beyond basic pressure and slow cooking, enabling functions like steaming, yogurt incubation, and simulated baking through precise temperature control and the device's sealed environment. These modes leverage the appliance's sensors to maintain consistent conditions, allowing users to perform tasks typically requiring dedicated equipment.^[52] In the steaming mode, a rack is placed inside the pot with water below to generate steam at approximately 212°F (100°C), cooking items such as vegetables or dumplings in 10-20 minutes while preserving nutrients better than boiling due to minimal water contact and shorter exposure to heat. This method retains water-soluble vitamins like vitamin C more effectively than other techniques.^[53]^[54] Yogurt making utilizes a low-heat setting of 100-110°F (38-43°C) for 8-12 hours to ferment milk with bacterial cultures, transforming it into yogurt; this mode also supports dough proofing at similar temperatures for consistent rising. The process relies on the multicooker's ability to hold steady warmth without direct heat application.^[53]^[55] Additional specialized functions include rice cooking, which employs absorption ratios such as 1:1 (rice to water by volume) under pressure for fluffy results in about 12 minutes, and sous-vide simulation at 140-180°F (60-82°C) for extended periods to achieve even, low-temperature cooking of proteins and vegetables. For baking, the sealed pot creates a humid environment that promotes even moisture distribution, allowing cakes to bake at around 300-350°F (149-177°C) without an oven, resulting in tender textures.^[53]^[13]

Operation and Usage

Basic Setup and Programming

Upon receiving a multicooker, the initial setup begins with unboxing the device, which typically includes the main unit, inner pot, lid with sealing ring, steam rack, measuring cup, and accessories such as a ladle or spatula, depending on the model and brand.^[56] All removable parts, including the inner pot, lid, sealing ring, and accessories, should be washed with warm soapy water before first use to remove any manufacturing residues, and then dried thoroughly; most components are dishwasher-safe on the top rack.^[39] Many models recommend running a water test cycle (e.g., 2 cups of water on steam mode for a few minutes) to clean the unit internally before cooking. For pressure cooking functions, at least 1 cup of liquid (such as water or broth) is generally required in the inner pot to generate steam and prevent dry operation, though the exact minimum varies by model and brand—consult the user manual for specifics (e.g., 1 cup for smaller 3-quart pots and up to 2 cups for larger 8-quart models in some brands).^[39] ^[57] The unit must be placed on a stable, level, heat-resistant surface away from edges, walls, or combustible materials to ensure safe operation and proper functioning.^[39] Programming a multicooker involves using the control panel or companion app (if available) to select a cooking mode, such as pressure cook, slow cook, or sauté, typically by pressing the corresponding button or navigating menus. Cooking time is then adjusted using plus/minus buttons, a dial, or touchscreen, typically ranging from 1 minute to several hours depending on the mode—for instance, setting 20 minutes for a pressure cook cycle—and the pressure level can be toggled between low (typically 5-8 psi) and high (typically 10-15 psi) where applicable, to suit the recipe's requirements; exact levels vary by model.^[39] ^[57] Some models allow customization of default settings for repeated use, saving the last programmed time and pressure for efficiency.^[35] Always refer to the user manual for model-specific controls and options. Once programmed, the startup sequence commences when the start button is pressed or automatically after settings are confirmed; the unit enters a preheating phase lasting 5 to 20 minutes, during which the display may show an indicator like "On" and the device heats the inner pot until a beep signals the cooking cycle has begun.^[39] ^[57] The countdown timer activates only after pressure is achieved in pressure modes, followed by the programmed cooking duration, after which the multicooker beeps to indicate completion and switches to a keep-warm mode, with duration varying by model (often up to 10-24 hours).^[39] Pressure release options include natural release, where the valve remains sealed and pressure dissipates gradually over 10 to 30 minutes, or quick release, involving manually turning the valve to vent steam for immediate depressurization; some models also offer automatic release.^[39] Error indicators displayed during setup or operation help diagnose issues, but codes and meanings vary by brand and model—always consult the user manual. For example, in Instant Pot models, a "Lid" error indicates the lid is not properly locked or the sealing ring is missing or misaligned, requiring verification of the lid's position and components before retrying.^[39] An "Overht" or similar overheat indicator signals potential dry cooking or insufficient liquid, often resolved by ensuring at least the minimum liquid volume is added and the inner pot is correctly seated.^[39] In other brands, errors might appear as "E4" for lid issues or "E6" for overheating. If errors persist, unplugging the unit for 10 minutes can reset the system in many cases, but consultation of the user manual is recommended for model-specific troubleshooting.^[39] ^[58]

Cooking Processes and Tips

When preparing dishes in a multicooker, effective layering begins with adding liquids at the bottom of the pot to create sufficient steam for pressure buildup, followed by denser solids like meats and root vegetables, and lighter ingredients on top to ensure even cooking and avoid scorching the base; specifics may vary by model.^[59] For the sauté function, coating the pot with a thin layer of oil or butter before browning ingredients such as onions, garlic, or meat allows flavors to develop through Maillard reactions without sticking, enhancing the overall taste profile.^[60] This initial step also permits deglazing with broth, wine, or water afterward, scraping up browned bits to incorporate them into the dish and prevent residue from triggering a burn notice during pressurization.^[61] Timing adjustments are crucial for adapting recipes to multicooker modes. In pressure cooking, reduce the liquid volume compared to stovetop methods—typically by straining excess from canned ingredients or using about one cup minimum—to compensate for minimal evaporation and yield concentrated results rather than soupy textures.^[61] For frozen ingredients, extend the cooking time slightly as specified in recipes, often by several minutes, to account for thawing under pressure while maintaining food safety.^[62] In slow cooking, position longer-cooking items like potatoes at the bottom and add quicker-cooking vegetables toward the end to preserve textures. Always adjust based on the model's guidelines. Common recipes exemplify these processes. For one-pot chili, sauté ground beef and aromatics in oil for flavor foundation, deglaze with stock, layer beans and spices in the middle, top with tomatoes without stirring, and pressure cook on high for 10 to 20 minutes followed by natural release.^[59] Risotto benefits from sautéing Arborio rice in butter until lightly toasted, deglazing with white wine, adding broth, and pressure cooking on high for 5 to 6 minutes with a 10-minute natural release to achieve creamy consistency without constant stirring.^[60] A simple vegetable stew involves layering root vegetables and broth in the pot, then slow cooking on high for about 4 hours to tenderize ingredients gently while retaining nutrients.^[62] Times and methods should be adapted per the user manual and recipe for the specific multicooker. Troubleshooting common issues improves outcomes. Burnt bits often result from insufficient liquid during pressure buildup, which can be mitigated by ensuring at least one cup of thin liquid and thorough deglazing after sautéing to lift fond from the pot bottom.^[61] To enhance flavors post-sauté, deglaze promptly with an acidic or liquid component, stirring to dissolve residues before sealing, which also reduces the risk of uneven heating or error alerts in subsequent modes.^[63]

Advantages and Limitations

Key Benefits

Multicookers provide significant versatility by combining multiple cooking functions into a single device, effectively replacing 7 to 10 traditional kitchen appliances such as pressure cookers, slow cookers, rice cookers, steamers, and sauté pans, which reduces kitchen clutter and storage needs.^[14] For instance, models like the Ninja Combi offer up to 14 functions, including simultaneous steaming and air frying, enabling preparation of diverse cuisines from soups to desserts without switching equipment.^[14] In terms of time savings, the pressure cooking mode in multicookers can reduce meal preparation by 50% to 70% compared to conventional stovetop or oven methods, as the sealed environment allows higher temperatures and faster heat transfer.^[55] This efficiency is particularly evident in tasks like tenderizing tough meats or cooking grains, where a recipe that might take hours on a slow simmer can be completed in under 30 minutes.^[55] Energy consumption is another key advantage, with multicookers typically using 700 to 1,000 watts—far less than a conventional oven's 2,000 to 5,000 watts—resulting in up to 70% to 84% lower electricity usage per cooking session, often around 1 to 2 kWh for a full meal.^[64]^[65] This makes them a more sustainable option for daily cooking, especially in smaller households where full ovens waste energy heating unused space.^[66] Convenience is enhanced through automated programming, including built-in timers, presets, and sensors that ensure consistent results with minimal user intervention, making multicookers accessible for beginners and busy individuals.^[55] Features like customizable LCD interfaces and step-by-step guidance, as seen in the Breville Fast Slow Pro, allow for hands-off operation where meals can be set in the morning and ready by evening without constant monitoring.^[14] From a health perspective, multicookers promote nutrient retention through methods like steaming and pressure cooking, which preserve 90% to 95% of vitamins and minerals—higher than boiling—by minimizing exposure to air and water.^[67]^[68] Additionally, functions such as air frying and sautéing require little to no added oil, supporting lower-fat meals while maintaining flavor, which aligns with dietary recommendations for heart-healthy cooking.^[14]

Potential Drawbacks

Multicookers often present a learning curve for users, particularly due to the inaccuracies of preset programs when adapting non-standard recipes, necessitating experimentation to achieve optimal results. For instance, presets designed for common dishes like rice or beans may incorporate extended soaking or heating times that prove inefficient or overly long for customized preparations, requiring manual adjustments to pressure levels and durations. This trial-and-error process can be frustrating for beginners, as the multitude of functions may initially seem confusing without prior multi-cooker experience.^[55]^[69]^[70] In terms of flavor development, pressure cooking in multicookers can mute subtle tastes by limiting exposure to air and evaporation, resulting in less nuanced profiles compared to traditional methods. The sealed environment reduces opportunities for the Maillard reaction during initial stages, as electric sauté functions typically reach lower temperatures than stovetop searing, leading to inadequate browning and potential sticking of ingredients. Consequently, multicookers are not ideal for producing crispy textures, often yielding soggier outcomes in dishes like risottos or fried items unless supplemented with specialized attachments.^[71]^[55] Size constraints pose another challenge, with many multicookers weighing 10 to 15 pounds and occupying significant countertop space, making them bulky and impractical for small kitchens. Larger models, such as 8-quart capacities, can rival the footprint of a dish rack, complicating storage in compact living areas. Initial costs range from $50 for basic models to $200 for advanced units, with additional expenses for accessories like extra lids or inner pots further increasing the investment.^[14]^[55]^[72] Reliability issues occasionally arise, particularly in budget models, where lid seal failures or sensor malfunctions can disrupt operation and trigger error codes. Tricky lid alignment in some designs exacerbates sealing problems, while electronic components are often non-repairable, rendering the unit obsolete after failure. These concerns are more prevalent in lower-end variants lacking robust build quality, potentially leading to uneven cooking or safety interruptions.^[71]^[14]^[73]

Safety and Maintenance

Built-in Safety Features

Multicookers incorporate pressure regulation systems to maintain safe operating levels during high-pressure cooking modes, typically operating at around 12 psi with an automatic steam release valve that vents excess steam at up to 15 psi when this threshold is reached.^[42] This valve, often combined with a pressure sensor, monitors and adjusts heating to prevent over-pressurization, suspending the cooking cycle if pressure exceeds safe limits.^[74] Additionally, a locking lid mechanism engages automatically once pressure builds, physically preventing the lid from opening until pressure fully releases, thereby avoiding scalding steam exposure.^[74] Overheat protection in multicookers includes thermal fuses that cut electrical power if internal temperatures surpass predefined safety thresholds, such as during dry-boiling when liquid levels drop too low.^[74] A dedicated sensor detects insufficient liquid by monitoring bottom pot temperature—triggering around 284°F (140°C) in some models to halt heating and issue an alert, preventing potential fire hazards from prolonged empty operation.^[75] This system works alongside automatic temperature control, which regulates the heating element to keep the inner pot within operational ranges and lowers power if scorching or starch buildup occurs.^[74] Multicookers adhere to rigorous certifications for electrical and pressure safety, including UL/cUL and ETL listings, ensuring compliance with standards for household cooking appliances that include tests for overheat, electrical faults, and pressure integrity up to 15 psig without leaking or failing.^[76] Modern models often feature child-lock functions on control panels, disabling buttons to prevent accidental activation by children.^[77] Fail-safe mechanisms further enhance security through multi-stage interlocks, such as the float valve, which rises under pressure to reinforce the lid lock and visually indicate when the unit is pressurized.^[74] Audible alerts signal anomalies like pressure buildup failures or overheating, while an electrical fuse interrupts power in cases of current overloads.^[74] These integrated features, often totaling over 10 per unit, collectively minimize risks from common malfunctions.^[77]

User Precautions and Cleaning

Users must exercise caution when operating a multicooker to prevent accidents and ensure safe performance. Never attempt to force the lid open, especially during or immediately after pressure cooking, as the contents may be under high pressure, potentially causing burns or spills.^[78] Always use heat-resistant mitts or gloves when handling the hot inner pot, lid, or steam release components to avoid burns from surfaces that can reach high temperatures.^[78] To prevent overflow and pressure buildup, avoid overfilling the inner pot beyond the maximum fill line, typically two-thirds capacity for pressure cooking modes, particularly with foods that expand like rice or beans.^[78] Proper storage practices help maintain the multicooker's functionality and prevent issues like mold growth. After use and cleaning, ensure all components, including the inner pot and sealing ring, are completely dry before storing to avoid moisture-related damage or odors.^[78] Store the lid ajar or separately from the base to promote air circulation and reduce the risk of trapped moisture.^[78] Regularly inspect the sealing gasket for cracks, tears, or deformation on a monthly basis, as wear can compromise the seal and lead to leaks or pressure failures.^[78] Cleaning routines should follow manufacturer guidelines to keep the appliance hygienic and operational. The removable inner pot is typically dishwasher-safe on the top rack, allowing for easy removal of food residues.^[78] For the lid and sealing ring, hand-wash with a mild solution of equal parts water and white vinegar to clean seals effectively and eliminate odors without damaging rubber components.^[78] If mineral buildup from hard water occurs, descale the inner pot by filling it with a vinegar-water mixture (one part vinegar to three parts water), heating on a low setting, and then rinsing thoroughly, or use a citric acid solution for tougher deposits as an alternative natural descaler.^[79] To extend the multicooker's lifespan, implement regular maintenance habits. Replace the sealing gasket annually or every 12-18 months, depending on usage, to ensure reliable pressure sealing and prevent degradation.^[78] Avoid using abrasive cleaners, scrubbers, or harsh chemicals on non-stick surfaces, as they can scratch the coating and reduce its effectiveness over time.^[78]

Market Impact

Major Brands and Models

Instant Pot has emerged as a dominant player in the multicooker market, with its Duo series serving as a flagship line offering seven core functions including pressure cooking, slow cooking, rice cooking, steaming, sautéing, yogurt making, and warming. Priced typically between $80 and $120, the Duo models are praised for their versatility and user-friendly interface, making them suitable for everyday home use. The Instant Pot Ultra model builds on this with advanced features like sterilization for baby bottles and jars, enhancing its appeal for health-conscious families.^[72]^[80] Crock-Pot, renowned for its longstanding heritage in slow cooking since the 1970s, offers multicookers that integrate pressure cooking with traditional slow-cook capabilities. The Crock-Pot Express Crock Multi-Cooker, for instance, combines these functions in a compact design priced from $50 to $100, emphasizing reliable, no-fuss meal preparation rooted in the brand's classic stoneware pots. This focus on slow-cook origins differentiates Crock-Pot models, appealing to users seeking familiar, durable appliances.^[81]^[82] Other notable brands include Philips, whose All-in-One Cooker integrates with the HomeID app (formerly NutriU) for recipe guidance and remote control, enabling customized cooking programs via smartphone. Mealthy provides budget-friendly options like the MultiPot with add-on air frying capabilities through its CrispLid accessory, allowing users to upgrade existing multicookers for under $100. Cuisinart's stainless steel models, such as the Cook Central 4-in-1 Multicooker, feature durable construction with functions for slow cooking, steaming, and sautéing, often in 4- to 7-quart capacities starting around $130.^[83]^[84] In 2025, multicooker innovations emphasize safer, connected cooking, with trends including PFOA- and PTFE-free nonstick coatings from brands like Ninja Foodi to reduce chemical concerns, as seen in models free of such substances for healthier searing and sautéing. Bluetooth and Wi-Fi integration in select multicooker models allows for precise monitoring and recipe syncing, enhancing user convenience in multi-function appliances.^[85]^[86]

Adoption and Trends

The global multicooker market reached a value of USD 910.2 million in 2024 and is projected to grow at a compound annual growth rate (CAGR) of 9.04% from 2025 to 2033, reaching USD 2,062.6 million by the end of the forecast period, driven by demand for versatile kitchen appliances.^[87] North America holds a significant share, accounting for approximately 47% of the global market in 2024 with a value of USD 425.4 million, reflecting strong consumer preference for time-saving cooking solutions in busy households.^[88] Key trends in 2025 include the increasing integration of smart features, such as compatibility with voice assistants like Amazon Alexa, allowing users to control cooking functions remotely via apps or voice commands for enhanced convenience.^[89] Eco-friendly models are gaining traction with built-in energy-efficient modes that reduce power consumption compared to traditional ovens, aligning with broader sustainability goals in household appliances.^[90] Post-pandemic, there has been a notable shift toward hybrid multicookers that combine pressure cooking with air-frying capabilities, boosting popularity as consumers seek healthier, oil-reduced frying options without additional appliances. Multicookers are particularly popular among millennials, with surveys indicating high adoption rates for meal preparation, as 95% of this demographic cooks at home weekly and favors multifunctional devices for batch cooking and quick meals.^[91] In emerging markets like India, growth is accelerating due to rising electric appliance adoption, with the electric rice cooker segment—a close analog to basic multicookers—valued at USD 61.95 million in 2024 and projected to expand at a CAGR of 18.35% through 2030, fueled by urbanization and dual-income households.^[92] Looking ahead, the future outlook for multicookers by 2026 emphasizes AI-driven features in kitchen appliances, with potential for personalized recipe suggestions based on user preferences and inventory to streamline meal planning.^[93]

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