Why Pressure Cookers Are Back: The rise of electric models and safer designs

Electric pressure cookers brought pressure cooking back into mainstream kitchens by replacing stove-top heat with internal heating elements, adding programmable controls, and introducing layered safety systems like locking lids and pressure sensors. Modern units often have removable inner pots and dishwasher-safe parts; stainless steel inserts are more durable while non-stick finishes ease cleanup. For legacy mentions such as the "ultrex" device, consult manufacturer documentation for exact specs.

Pressure cooking has returned to mainstream kitchens, driven by the rise of modern electric pressure cookers and a thriving online recipe community. What fell out of favor in the 1990s has been renewed by programmable, countertop units that make fast, hands-off cooking practical for weeknights and meal prep.

How modern electric pressure cookers differ

Unlike older stove-top models that relied on a range burner, most modern electric pressure cookers use an internal heating element and plug into a wall outlet. That makes them true countertop appliances: you don't need a free burner, and the unit controls temperature and pressure automatically.

Many people associate the mainstream rebound with brands that became widely popular in the 2010s and the communities that formed around them. Electric models now combine pressure, slow-cook, sauté, rice and steam functions in one pot, and they run programmable timers and pressure settings so you can walk away while food cooks.

Safety features you should expect

Today's electric pressure cookers include multiple safety mechanisms beyond the single steam vent common in older designs. Typical features include a locking lid that prevents opening while pressurized, automatic pressure and temperature sensors, controlled or manual steam-release options, and overheat protection. These layered systems reduce risk when users follow the manufacturer's instructions.

Always wait for the pressure indicator to drop or use the prescribed release method before opening the lid. Never try to force the lid open while the cooker is pressurized, and keep the steam-release path clear of debris.

Materials, cleaning and durability

Inner pots come in stainless steel and non-stick finishes. Stainless steel inserts are durable and preferred by many for high-heat searing and for avoiding long-term wear concerns with non-stick coatings. Non-stick inner pots are convenient for low-fat cooking and easier cleanup, but follow the manufacturer's guidance about utensils and temperature.

Most modern units have removable inner pots, sealing rings, and steam caps so you can clean individual parts. Many of those parts are dishwasher-safe, though manufacturers often recommend hand-washing the sealing ring and small components to prolong life and prevent odor retention.

About the original "ultrex" reference

The older article singled out an "ultrex pressure cooker" and described features like a glass lid and a plug-in heating element. That brand and those specific features are not commonly referenced in current mainstream lines. If you are researching a legacy model named Ultrex or similar, check the original manual and current manufacturer resources for exact specifications and safety guidance.

Bottom line

Pressure cooking is safer and more flexible today. Electric models offer programmable controls, multiple safety systems, and removable parts that simplify cleaning. Choose a model with the materials and safety features that match your cooking habits, and consult the manual for care and operation.

1. Confirm whether a brand named "Ultrex" produced an electric pressure cooker with a tempered glass lid and internal heating element, and locate original product documentation if available.