NuWave Healthy Cooking Multipurpose Stovetop Pressure Cooker, 4-Quart
Last updated: February 17, 2023
Made from a durable stainless steel, the NuWave 6.5 Qt. Pressure Cooker is a welcome addition to any kitchen. Not only is it affordably priced, but it also works with just a small amount of oil. It's also equipped with three different safety features to prevent accidents.
We looked at the top Pressure Cookers and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Pressure Cooker you should buy.
Product Details
Key Takeaway: Users will be able to create their favorite recipes with this NuWave 6.5 Qt. Pressure Cooker, which works on gas, electric and induction stovetops.
In our analysis of 65 expert reviews, the NuWave Healthy Cooking Multipurpose Stovetop Pressure Cooker, 4-Quart placed 9th when we looked at the top 21 products in the category. For the full ranking, see below.From The Manufacturer
Made from the highest quality premium grade stainless steel, the 6.5-Quart NuWave pressure cooker allows you to prepare everything from soups to rice to full, flavorful meals in a fraction of the time. It was designed with three safety features to give you Peace of mind while you cook your entire meal in just one pot. By combining the fast heating of the PIC with the speed you only get from pressure-cooking, dinner will be ready up to 3 times faster than conventional cooking methods with the induction-ready, easy-to-clean pressure cooker
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
