What Pigeon Gets Right
Pigeon pressure cookers are designed for kitchens where reliability matters more than fancy features. They deliver consistent performance at prices that make sense for everyday households.
Built to Last Daily
Pigeon pressure cookers use thick aluminum or stainless steel construction that handles everyday cooking without warping or weakening. These aren’t decorative—they’re made to perform meal after meal, year after year.
Safety That Actually Works
Multiple gasket-sealed lids and pressure release valves mean you’re not guessing if it’s safe to open. The cooker tells you clearly when pressure has dropped, so you can focus on cooking instead of worrying.
Easy to Clean, Easy to Maintain
No complicated parts or hard-to-reach corners. The inner pot wipes clean quickly, and replacement gaskets are affordable and widely available when you eventually need them.
Built for How You Ride
Whether you’re chasing podiums, exploring back roads, or logging miles that matter—your tires should work as hard as you do. Every Corsa tire is designed around real riding, built to deliver exactly what you need when the pavement (or gravel) is under your wheels.
Heavy-Duty Non-Stick Deep Cooking Vessel with Secure Lid, 12 Litres
Heavy-Duty Non-Stick Deep Cooking Vessel with Secure Lid, 12 Litres
Heavy-Duty Non-Stick Deep Cooking Vessel with Secure Lid, 12 Litres
Heavy-Duty Non-Stick Deep Cooking Vessel with Secure Lid, 12 Litres
Heavy-Duty Non-Stick Deep Cooking Vessel with Secure Lid, 12 Litres
Heavy-Duty Non-Stick Deep Cooking Vessel with Secure Lid, 12 Litres
Heavy-Duty Non-Stick Deep Cooking Vessel with Secure Lid, 12 Litres
Heavy-Duty Non-Stick Deep Cooking Vessel with Secure Lid, 12 Litres
Born from Real Kitchens
Pigeon started in India over three decades ago with a simple idea: cooking shouldn’t be complicated, expensive, or stressful. We make pressure cookers and kitchen tools that actually work the way you cook—fast, reliable, and built to handle daily life. The kind of gear that doesn’t quit after a few months, doesn’t need a manual to figure out, and doesn’t cost more than it should.
We’re not here to reinvent cooking or sell you gadgets you don’t need. We’re here because pressure cookers save time, fuel, and effort—especially when you’re cooking for a family, meal prepping, or just trying to get dinner done before 9 PM. Our products are tested in real homes, not just labs, because we know the difference between something that works on paper and something that works when rice is boiling over and your toddler is crying.
Millions of kitchens across India and beyond trust Pigeon because we’ve never tried to be fancy. We focus on what matters: safety features that actually protect you, build quality that lasts years, and prices that make sense. Whether you’re a first-time cook figuring out dal or a veteran making biryani for twelve, we’ve got your back.
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Heavy-Duty Non-Stick Deep Cooking Vessel with Secure Lid, 12 Litres
Heavy-Duty Non-Stick Deep Cooking Vessel with Secure Lid, 12 Litres
Heavy-Duty Non-Stick Deep Cooking Vessel with Secure Lid, 12 Litres
Heavy-Duty Non-Stick Deep Cooking Vessel with Secure Lid, 12 Litres
Common Questions
A quick guide to help answer the most frequently asked questions about these products.
White rice usually takes around 6–8 minutes under pressure, while brown rice may need 15–20 minutes. Lentils generally cook in 8–12 minutes depending on the variety. Cooking times may vary slightly based on altitude and the specific model being used.
No. The pressure inside must be fully released before attempting to open the lid. Most models have a safety lock that prevents opening until it’s safe. Always wait for the pressure indicator to drop completely, or use the quick-release valve if the model allows it.
Many models are compatible with induction, gas, and electric stovetops, but it depends on the base material. Check the product specifications or packaging to confirm compatibility with induction surfaces before purchasing.
Whistles release steam intermittently to signal cooking progress, while weight-based valves maintain steady pressure and release excess steam automatically. Both are effective; the choice comes down to personal preference and familiarity with the cooking method.
It’s generally recommended to fill the inner pot no more than two-thirds full for most foods, and only halfway for items that expand significantly, like rice or beans. Overfilling can block the steam vent and create safety issues.
Have Questions?
Real Kitchens, Real Results
Join thousands of home cooks who’ve made the switch to smarter, safer pressure cooking.
I was skeptical about switching from my old cooker, but the safety lock on this one actually works every single time. My dal is done in 8 minutes flat, and I’m not hovering over the stove anymore worrying about the whistle.
Maria T.
Bought this for my college apartment and it’s been a lifesaver. Lightweight enough that I don’t dread pulling it out of the cabinet, but sturdy where it counts. Rice comes out fluffy, not musty like my roommate’s cheap one.
Rajesh K.
The gasket hasn’t needed replacing yet after nine months of near-daily use. That alone sold me. My mother-in-law actually asked where I got it after tasting my rajma—apparently the pressure distribution makes a difference.