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Xiaomi Unveils Smart Pressure Cooker That Cooks Meat Up to 40% Faster

Author profile image Ruth Rodrigues
Written by Ruth Rodrigues Published on 27/06/2026 at 13:09
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O outro, feito de material antiaderente, é ideal para cozinhar arroz e outros grãos, evitando que os sabores se misturem.

Além disso, a Mijia Smart Pressure Cooker 2 Pro oferece conectividade com o HyperOS, permitindo que os usuários controlem e monitorem o processo de cozimento através de um aplicativo no smartphone.

Com essas inovações, a Xiaomi busca proporcionar uma experiência culinária mais eficiente e prática, atendendo às necessidades dos consumidores modernos.

The other one has a ceramic coating free of fluoride and was developed for rice, desserts, and other recipes that require greater flavor preservation.

According to Xiaomi, this separation prevents a meal from leaving aroma residues in the next one.

Safety and connectivity are also part of the project

In addition to performance, the manufacturer claims that the equipment incorporates 18 safety mechanisms and an automatic cooling system that allows the lid to be released approximately 88 seconds after preparation.

The appliance is also part of the HyperOS ecosystem. Among the available features are voice control with the XiaoAI assistant, recipe scheduling up to 24 hours in advance, and access to more than 100 recipes stored in the cloud.

New intelligent pressure cooker from Xiaomi uses induction heating, connected features, and promises to speed up meat preparation by up to 40%.
New intelligent pressure cooker from Xiaomi uses induction heating, connected features, and promises to speed up meat preparation by up to 40%. Source: Xiaomi.

How much does the new Xiaomi cooker cost?

The Mijia Smart Pressure Cooker 2 Pro has a capacity of five liters and started being sold in China for 899 yuan, equivalent to about R$ 684 in direct conversion.

So far, Xiaomi has not informed whether the intelligent pressure cooker will be available in other markets.

Source: Tudo Celular

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Ruth Rodrigues

Graduated in Biological Sciences from the State University of Rio Grande do Norte (UERN), she works as a writer and science communicator.

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