Pressure Cooker Feast (Promo/Wide)

The Kitchen King Feast Promo/Wide is the wide-body version of our most popular stovetop pressure cooker — redesigned with a broader base diameter that delivers more even heat distribution across the full cooking surface, and a larger capacity for families cooking medium-to-large batch meals daily.

Available in 7-liter, 9-liter, and 11-liter sizes, the Promo/Wide is the go-to pressure cooker for families of 4 to 10 people cooking biryani, nihari, whole chicken, daal, mutton karahi, and large-batch stews that need consistent pressure and even heat from bottom to edge.

Key features:

• Wide-body design — broader base gives more even heat distribution than standard round pressure cookers, especially important for rice and layered dishes like biryani
• Precision weight valve — maintains optimal cooking pressure throughout
• Heavy-gauge body — food-grade, non-toxic (lead & cadmium free), even heat from edge to edge
• Heat-resistant double-riveted handles — stay cool during cooking, secure ergonomic grip
• Easy lock-and-release lid — locks tightly under pressure, opens smoothly after depressurizing
• Compatible with gas and electric stovetops

Why wide-body matters for pressure cooking:

Standard circular pressure cookers concentrate heat toward the center of the base, which can cause the bottom layer of food (especially rice in biryani) to cook faster than the top. The Feast Promo/Wide’s broader base spreads heat more evenly across a larger surface area — so layered dishes cook uniformly, rice doesn’t stick or burn on the bottom, and meat in the center reaches the same temperature as meat at the edges simultaneously

What you can cook:

• Biryani — the wide base means even steam distribution and no burnt bottom layer
• Nihari — slow-braised shank benefits from even pressure and wide surface area
• Whole chicken or leg of lamb — fits more comfortably in a wider pot
• Large daal batches — 9L and 11L sizes handle family-sized daal in under 15 minutes
• Mutton karahi — pressure-cook the mutton first in minutes, then finish as karahi
• Chickpeas and kidney beans — large-batch legumes from dry in 25–30 minutes