Kuhn Rikon 30330 Pressure Cooker Braiser Review




Kuhn Rikon 30330 5 Quart Pressure Cooker Braiser is dubbed as the “Cadillac” of pressure cookers for a very good reason. It’s a perfect kitchen tool for braising a tough cut of meat, caramelizing onions and other root vegetables and to serve the entire pot of goodness from stove to table beautifully.

Braising is an age-old cooking method that allows ingredients to simmer over long hours and on low heat. With the Kuhn Rikon braiser, you can cut the long hours by 70% and still yield the mouth-watering meal that will satiate the stomach and please the soul.

Table of Contents (Click a title to jump ahead)

IntroductionSize, Capacity and Material | Safety Features | Easy to Use and Clean | Consumer Ratings | Pros | Cons | Warranty and Replacement Parts | Price |

Size, Capacity and Material

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This family style braiser is 11 inches in diameter and 4 inches deep without the lid. It has a liquid capacity of 5.25 quarts that can easily feed a family of 6 to 8 people.

The cooker is made of 18/10 stainless steel with a disk of aluminum for optimal thermal transfer and absorption.

The pot has a very unique waffle-textured base that prevents foods from sticking and allows you to use less fat in cooking. The wide base is designed for maximum contact with heat for browing and sautéing before pressure cooking to seal the juice in meats and vegetables. This also enables the cooker to come to pressure faster.

The shallower sides provide you with great visibility and access to the food during the cooking. You can easily monitor the consistency of the sauce and adding a bit more seasonings is just as easy. Two short handles take less space on the stovetop as well as in the kitchen cabinets.

This braiser style cooker can be used on all cooktops such as gas, electric, ceramic and induction.

Safety Features

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This family style braiser is equipped with the Kuhn Rikon’s signature five-part safety systems to release excess pressure. First of all, the automatic lid locking system ensures the lid will be locked once the pressure is built up in the cooker. It remains to be so throughout the cooking process. You can only open the lid after the pressure is completely released from the cooker.

The primary pressure release valve is a precision spring valve with a vent stem. In addition, a secondary safety measure of safety holes in the rim of the lid will be ready to step in if the primary valve is clogged with food particles. Another spring-loaded valve acts like the third-line of defense. The last measure if everything else fail is the gasket will be forced out through the flanges in the lid where excess pressure will be released through a downward motion.

The pressure is indicated through two red bands in the vent stem. When the first red band is shown, it means 8 psi (pounds per square inch) is reached inside of the cooker and the second for 15 psi. The 8 psi is often used for cooking delicate seafood, fruits and vegetables while the 15 psi is the standard in pressure cooking. Many recipes are written in 15 psi. 

3 Pressure Release Methods

There are three ways to release the pressure. The first one is to gently tap the vent stem to release the pressure quickly. Precautions are always recommended such as using a kitchen mitt to tap the steam. You may also use either the “natural” or “cold water” method. The natural method is to remove the cooker from the hob and let it cool off naturally. The cold water method is where you take the cooker to the sink and run cold water over the lid for a few minutes. Different recipes call for different release methods.

Easy to Use and Clean

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The first advice is to read the User Manual from cover to cover. Even though the pressure cookers are made by the same manufacturer, each individual model may have unique features when it comes to safety and pressure regulation. Never use the cooker to its full capacity. Fill the pot half full if cooking foamy foods such as rice and beans and 2/3 for other types of foods. The cooking pot has marked lines inside for your convenience.

The Kuhn Rikon pressure cookers in general require very low heat to maintain the operating pressure. Depending on the heat source you have at home, you might want to experiment a few times to gauge the heat level once the pressure reaches to the desired level.

Cleaning a pressure cooker takes a bit more time and effort as there are a few extra parts such as the gasket, the pressure regulator, etc. Follow the instructions to dissemble certain parts for cleaning.


A Quick Cuisine Cookbook valued at $14 is included.

Consumer Ratings

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5.0 out of 5.0

It’s very rare for a product to get straight 5-star ratings.

One gentleman said although this Kuhn Rikon’s pressure cooker is more expensive than many others on the market, the quality, shape and design couldn’t be matched…Read More
Another customer shared buying this pressure cooker braiser was the best investment in a cookware. After 10 years, the cooker is used for making all sorts of dishes such as Osso Bucco and venison stews…..Read More


  • It’s made in Switzerland with high quality material.
  • The wide bottom and the shallower sides make it a perfect pan for cooking a pork loin or a pot roast.
  • The stylish design and the shiny stainless steel allow you to serve the meal from the burner to the table.
  • It’s so quiet and safe to use even for a newbie in pressure cooking.
  • The two short handles surely save space on the stove and in the kitchen cupboard.


  • It’s pricey.

Warranty and Replacement Parts

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10-year warranty


It’s not a cheap piece of cookware for sure. But you will be paying for safety features, elegant design and energy-efficiency. By the time you add up the savings from cooking time, reduced energy bill and healthy eating, this would be a great investment.

Consider buying this pressure cooker if you would use it for braising cheaper cuts of meats, shanks, ribs, vegetables, rice and beans. You may also use it for stews and soups.


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