Hawkins 2 Litre Classic Pressure Cooker, Best Inner Lid Cooker, Small Cooker, Silver (CL20)

Absolutely love this pressure cooker! It’s sturdy, well-built, and cooks food faster and more evenly than my old one. The lid locks securely, and the safety features give me peace of mind while cooking. Perfect for making dals, rice, stews, and even one-pot meals. Easy to clean and looks great in the kitchen too. Definitely a great value for the price , highly recommend!

I’ve been using the Hawkins Aluminium 3 Litre Classic Pressure Cooker (Tall Design) for a few months now, and it works exactly as expected. The tall design is perfect for cooking soups, dals, and small family meals without worrying about spills. The inner lid safety mechanism gives me peace of mind, and it builds pressure quickly.The aluminium body heats evenly, and the build feels sturdy — typical Hawkins quality. I also appreciate how easy it is to clean.If you're looking for a dependable, no-nonsense pressure cooker for everyday cooking, this one is a great choice.

I used a smaller version of this cooker for 25 years and loved it, but this new cooker is horrible. It simply wont hold pressure. I even ordered a new gasket from Amazon, and the same thing. The steam escapes from all around the gasket, and not the regulator. This tells me that something is not right either in the construction of the pot or the lid. As I waited for the new gasket, and just now tried it again, it's too late to get a refund. Guess I'm just out of 35 Bucks. That steam you see in my photo is not coming from the regulator, but the gasket itself.

Good gualityFast cook timeA little too noisy lolBut overall good 😊

I really like this low capacity pressure cooker. Saves on fuel/energy. I can now efficiently cooks small servings of tasty beans.It must be said, even if you are experienced with pressure canners, make sure to read the instructions.The lid is a little finicky. Do a couple water test to help you figure out how to align the lid and make it seal properly.The cooker comes to pressure very fast. I suspect this is how people are damaging their cookers in the low rated reviews. It will come to pressure within 1 or 2 minutes after putting the weight. If you are using other pressure cooker brands, you expect a lot more down time before you start timing your cook.I don't see why people are saying this is poorly made. It's much sturdier than my presto and parts are easy to find.

Nice item. Very helpful when there is a small gathering and have to cook food. The capacity is very high. It helps save time and also keeps the same taste. Easy to clean.

Amazon can increase its selection of shippable pressure cookers. It’s a good value and I e used it successfully but the design leaves much to be desired. Compare it to Vinod pressure cooker design. This Hawkins: is a good size ( I would not buy anything smaller if you want to get a good pressure inside the cooker) but the lid design is strange and takes awhile to practice with. The top of the cooker is curved in so stacking containers inside is insanely tricky coupled with the way the lid has to be fitted in. Almost impossible to fit 2 containers inside. I purchased it when traveling and it does the job with the high pressure cooking needs plus it’s lightweight yet strong enough to pressure cook. Plus is it’s lightweight enough to put inside a suitcase and travel .

The media could not be loaded. I am very happy with this pressure cooker! Soaked peas/beans cook within 2 to 3 minutes after pressure builds. I've done red kidney beans (regular and small), chick peas, black beans, yellow split peas, and field peas (which are really beans). All dry.Soak peas/beans overnight with a pinch of baking soda. Put beans in cooker with the soaking water. The amount of water depends on how you're going to prepare the beans after pressure cooking. Fill to no more than halfway if the peas tend to foam (like split peas); up to two thirds with others like kidney beans.Put the lid on without the valve/weight. When it starts to boil (vapor and steam should be coming out of the center vent only and not around the edges. **If steam/vapor is coming out around the edges, turn flame off, remove cover, check that the seal is properly seated, and replace the cover.**Put the weight on, reduce flame to low (not as low as simmer) and set a timer (I use 1 and 1/2 minutes for small peas and 2 and 1/2 mins for larger ones like chick peas.)When the time is up, turn off flame and leave the cooker on the hot burner to cool down on its own. The beans will continue to cook. By the time it's cool enough to remove the weight and the cover, the beans are fully cooked.For the small cooker I have, that's about 12 minutes with a flame on.I've also cooked smoked pork neck bones in 20 mins vs the 40 mins and more that I saw in some recipes.I've seen at least one review complaining about having to stick the cover down into the cooker to open and cover it. With a few tries, I've managed to get it in at a minimal angle (see video. Sorry about the poor quality, I was recording with one hand and manipulating the cover with the other).