Thomson Pressure Cooker Review: The Affordable All-in-One Kitchen Workhorse

In an age of hyper-specialized kitchen gadgets, there’s a growing appreciation for the humble, multi-talented workhorse. An appliance that can sauté, slow cook, steam, and pressure cook its way to a delicious meal without cluttering your entire countertop is worth its weight in gold. For years, this market has been dominated by big names with big price tags. But what if you could get that all-in-one versatility without breaking the bank? That’s the promise of the Thomson 6.5-Quart 9-in-1 Electric Pressure Cooker.

The Thomson brand positions itself as an accessible, affordable alternative to the premium players. It promises the same time-saving, flavor-infusing benefits of pressure cooking and the set-it-and-forget-it convenience of slow cooking in one budget-friendly package. But does “affordable” mean you have to compromise on performance, safety, or durability? We embarked on an exhaustive, month-long testing process to see if this appliance is truly the all-in-one kitchen workhorse it claims to be, or if the compromises are too great. This is the definitive review.

Unboxing and First Impressions

The Thomson Pressure Cooker arrives in a no-frills box, which aligns with its value-focused branding. Inside, the unit is packed securely. Our first impression is of its classic, functional design. The exterior is a mix of brushed stainless steel and black plastic. It feels sturdy and well-assembled, though it lacks the hefty, premium feel of more expensive models. The 6.5-quart size is a fantastic sweet spot—large enough for a whole chicken or a family-sized batch of chili, but not so massive that it monopolizes your counter space.

Inside the box, you get the essential accessories to get started:

• The main pressure cooker unit with the removable 6.5-quart stainless steel inner pot.
• A tempered glass lid (a fantastic inclusion for using the slow cook function).
• A stainless steel steam rack.
• A rice paddle and soup ladle.
• A measuring cup.
• The power cord and a user manual with recipes.

The standout here is the glass lid. Many budget multi-cookers omit this, forcing you to purchase one separately. Its inclusion immediately boosts the Thomson’s value proposition, making it a more complete slow cooker out of the box.

The Control Panel: A Tour of the 9 Functions

The Thomson’s digital control panel is straightforward and easy to decipher, with dedicated buttons for its core functions. Let’s break down what each one offers.

Performance Testing: The Function-by-Function Gauntlet

We put the Thomson’s most important functions to the test with classic, real-world recipes to see how this affordable workhorse performed under pressure.

Test 1: Pressure Cooking & Sautéing (Beef Pot Roast)

This two-part test is the ultimate trial for any multi-cooker. First, we used the **Sauté** function to brown a 3 lb chuck roast directly in the stainless steel pot. The pot heated up quickly and evenly, creating a beautiful, dark brown crust on the meat. We then added onions, garlic, broth, and vegetables, locked the lid, and set it to **Pressure Cook** on High for 50 minutes.

After a 15-minute natural pressure release, the results were spectacular. The roast, which would typically take 3-4 hours in an oven, was incredibly tender and shredded easily with a fork. The vegetables were soft but not mushy, and the flavor was deeply infused. This single test proved the Thomson is a legitimate, time-saving pressure cooker that can produce results identical to its more expensive counterparts.

Test 2: Slow Cooking (Classic Chili)

We used the Sauté function again to brown ground beef and onions, then added beans, tomatoes, and spices. We put on the included glass lid and set the cooker to **Slow Cook** on Low for 8 hours. The Thomson held a gentle, steady simmer the entire time. The chili was rich, thick, and flavorful, with the low and slow heat melding all the ingredients perfectly. The performance was indistinguishable from a dedicated slow cooker.

Test 3: Rice Cooking

We cooked two cups of long-grain white rice using the dedicated **Rice** preset. The machine automatically calculated the cook time. The result was perfectly cooked, fluffy rice. Each grain was separate and tender. It performed just as well as many standalone rice cookers, making it another function where it can genuinely replace a separate appliance.

Pressure Cooking 101: A Quick Primer

For those new to this cooking method, the Thomson is a great entry point. But what is actually happening inside? In simple terms, the sealed pot traps the steam created from liquid. This trapped steam builds pressure, which raises the boiling point of water from 212°F to as high as 250°F. This superheated environment forces liquid into the food, cooking it incredibly fast while making it exceptionally moist and tender.

This is a completely different cooking method than the “dry heat” used by air fryers. While an appliance like the Kalorik MAXX Air Fryer Oven excels at creating crispy surfaces, a pressure cooker excels at creating tender, moist results for roasts, stews, and soups. The two appliance types are perfect complements in a modern kitchen. In fact, for a complete countertop cooking setup, you might pair the Thomson with one of the models from our best digital air fryer guide.

It’s also a significant evolution from older stovetop models. While a classic like the one in our Presto pressure cooker review is effective, electric models like the Thomson offer the safety of built-in sensors and the convenience of automated, walk-away cooking.

Cleaning, Safety, and Durability

The Thomson is exceptionally easy to clean. The main inner pot is stainless steel and dishwasher safe. Unlike non-stick pots, you can use metal utensils in it without fear of scratching, and it develops a nice fond (the browned bits on the bottom) when sautéing, which adds flavor. The lid, silicone gasket, and accessories are also top-rack dishwasher safe.

Safety is a major concern for new pressure cooker users. The Thomson features multiple, redundant safety mechanisms, including a locking lid that cannot be opened under pressure, pressure and temperature sensors, and a backup pressure release valve. During our month of testing, it performed flawlessly and safely every time.

The Final Verdict: Is it the Affordable Workhorse It Claims to Be?

After a month of rigorous testing, we’re ready to deliver our final verdict. We’ve compared its performance to our experiences with countless other kitchen appliances, from simple air fryers like those made by Chefman to complex multi-cookers, and our conclusion is clear.

Frequently Asked Questions (FAQ)

How does the Thomson compare to an Instant Pot?

It performs the core functions (pressure cooking, slow cooking, sautéing) just as well as a base model Instant Pot Duo. The Instant Pot has a larger online community with more user-submitted recipes, but the Thomson often comes in at a lower price and includes a glass lid, offering better out-of-the-box value.

Is the stainless steel pot hard to clean?

No, it’s quite easy. Food can sometimes stick after sautéing, but a quick deglaze with a little liquid (wine, broth, or water) while the pot is still hot lifts everything right off. For tougher messes, a soak and a scrub with a non-abrasive cleaner like Bar Keepers Friend makes it look brand new.

Can this appliance also air fry?

No, this is a “wet heat” multi-cooker. It does not have the fan and heating element required for air frying. To get that functionality, you would need a “dry heat” appliance like the Power XL air fryer or a hybrid unit, which is typically much more expensive.

Disclaimer: As an Associate, we may earn from qualifying purchases. This review is based on our own independent testing and experience.