Pressure Cooker vs Air Fryer: What to Use and When (With Cooking Time Conversion Chart)

[sambillings]

When it comes to modern kitchen gadgets, two appliances often stand out: pressure cookers and air fryers. They both save time, use less energy than traditional cooking methods, and make delicious meals. But they do it in very different ways. If you’re wondering which one to use — or when to use each — this guide is for you.

We’ll explain the differences between pressure cookers and air fryers in simple words. You’ll learn what foods work best in each, what the benefits are, and how to choose the right tool depending on what you're cooking. Plus, we’ve included a helpful cooking time conversion chart to make your life even easier.

---

What Is a Pressure Cooker?​

Pressure cookers use steam and high pressure to cook food faster. Once the lid is sealed and the cooker heats up, steam builds inside. This pressure increases the boiling point of water, which allows the food to cook quicker — sometimes up to 70% faster than normal.

They are perfect for foods that usually take a long time, like beans, rice, stews, roasts, or soups. You can also use them to make bone broth, risotto, curries, and more.

Key benefits of pressure cookers:

• Fast cooking for slow-cooked dishes
• Great for tough meats, grains, and legumes
• Saves time and energy
• Helps retain nutrients

---

What Is an Air Fryer?​

An air fryer is like a small convection oven. It cooks food by blowing hot air around it using a fan. This creates a crispy layer on the outside while keeping the inside moist. Air fryers are popular for making foods like chips, nuggets, wings, and roasted vegetables — all with little or no oil.

Unlike pressure cookers, air fryers are dry heat appliances. They don’t need water or steam to cook and are ideal for creating crunchy textures.

Key benefits of air fryers:

• Crispy food with less oil
• Quick and easy to use
• Perfect for snacks, sides, and small meals
• Easy cleanup

---

Pressure Cooker vs Air Fryer: What’s the Difference?​

Let’s look at the main differences in a simple comparison:

Feature	Pressure Cooker	Air Fryer
Cooking Method	Moist heat (steam/pressure)	Dry heat (hot air circulation)
Cooking Speed	Very fast for wet meals	Fast for dry meals
Best For	Stews, soups, rice, meat	Fries, chicken, snacks
Texture of Food	Soft, tender, juicy	Crispy, browned, crunchy
Water Needed?	Yes	No
Oil Needed?	No or little (depends)	Light oil spray
Common Meals	Curries, roasts, beans	Wings, chips, vegetables

---

When to Use a Pressure Cooker​

Use a pressure cooker when you're cooking meals that require moisture or longer simmering time. It’s best for recipes that involve boiling, steaming, or braising.

Great for:​

• Tough cuts of meat like brisket or stew beef
• Beans, lentils, and chickpeas (no soaking needed)
• Stews and soups
• Whole chickens
• Brown rice and risotto
• Bone broth and stock

Not ideal for:​

• Foods that need to be crispy
• Baking or roasting
• Foods with delicate textures (like fish fillets)

---

When to Use an Air Fryer​

Use an air fryer when you want food to be crispy or golden brown, or when you’re making a quick snack or side dish.

Great for:​

• French fries (frozen or homemade)
• Chicken wings or nuggets
• Roasted veggies (like carrots, broccoli, or courgettes)
• Toasted sandwiches
• Onion rings, cheese sticks, or samosas
• Reheating leftovers (crispy, not soggy!)

Not ideal for:​

• Soups, stews, or broths
• Cooking large meals in one go
• Foods with lots of liquid

---

Can You Use Both Together?​

Yes — and many people do! Pressure cookers and air fryers can work as a team in your kitchen.

Some modern multi-cookers even have both pressure cooking and air frying functions. But even if you have two separate appliances, you can use one after the other. For example:

• Pressure cook your chicken until it’s tender, then air fry it to make the skin crispy.
• Make a stew in the pressure cooker and cook crispy bread or garlic toast in the air fryer to serve on the side.
• Cook rice or quinoa in the pressure cooker and roast vegetables in the air fryer.

Combining both tools can make mealtime faster and more fun.

---

Cooking Time Conversion Chart​

Here’s a helpful chart to understand how cooking times compare between pressure cookers, air fryers, and ovens. This will help you plan meals and make smart choices.

Food Item	Traditional Oven	Pressure Cooker	Air Fryer
Chicken Breast	35 mins	8-10 mins	18-20 mins @ 175°C
Frozen Fries	30 mins @ 220°C	Not suitable	18-22 mins @ 190°C
Beef Stew	2 hours	30 mins	Not suitable
Rice (white)	25 mins	5-6 mins	Not suitable
Whole Chicken	90 mins	25 mins	40 mins @ 180°C
Veggies (roasted)	35 mins @ 200°C	Not ideal	20-25 mins @ 175°C
Baked Potato	60 mins	15 mins	35-40 mins @ 180°C
Wings	45 mins	12-15 mins	25 mins @ 190°C

Note: Air fryer times may vary slightly depending on your appliance’s model and basket size. Always check food for doneness.

---

Cooking Tips for Each Appliance​

Pressure Cooker Tips:​

• Always add enough liquid to build pressure (usually 1 cup or more).
• Don’t overfill — most cookers have a max fill line.
• Release pressure carefully after cooking (use quick release or natural release depending on the recipe).
• Use high pressure for meat and beans, low pressure for delicate items.
• Sear or sauté first inside the cooker for added flavor.

Air Fryer Tips:​

• Preheat for 2-5 minutes if your model doesn’t do it automatically.
• Don’t overcrowd the basket — give food space to crisp.
• Shake or flip halfway through cooking.
• Use oil spray for extra crunch (but don’t soak it).
• Clean the basket regularly to avoid smells and smoke.

---

Which One Is Healthier?​

Both appliances support healthier cooking, but in different ways:

• Pressure cookers keep nutrients locked in and don’t require much oil. They’re great for whole foods like beans, grains, and veggies.
• Air fryers cut down on oil use by giving you the crispiness of frying without deep frying. Great for lowering fat intake.

So the winner? It depends on your recipe and what you consider healthy — whether it’s less fat or more nutrients.

---

Which One Saves More Time?​

• Pressure cookers are faster for cooking tough foods — beans, meats, and whole grains.
• Air fryers are quicker for crispy items, snacks, or small meals.

You’ll save time with both, but in different situations. If you’re cooking dinner after work, you might pressure cook a main dish while air frying a side — and still eat in under 30 minutes.

---

Which One Should You Buy First?​

If you’re on a budget or only want to start with one appliance:

• Get a pressure cooker if you enjoy soups, stews, curries, rice, or bulk meal prepping.
• Get an air fryer if you love crispy food, quick snacks, or reheating leftovers.

If you have space and budget for both, they make a perfect team!

---

Final Thoughts​

Choosing between a pressure cooker and an air fryer doesn’t have to be hard. Think about the kind of food you cook most often. If you love hearty, juicy meals like stews, soups, or rice dishes, the pressure cooker is your best friend. If you prefer quick, crispy foods or sides with less oil, the air fryer is your go-to.

And remember, you don’t always have to choose one or the other. Many people use both in the same kitchen for different parts of a meal.

By understanding how they work, what foods they’re best for, and using our cooking time conversion chart, you’ll cook faster, eat better, and maybe even enjoy meal prep a little more.