A few quick buying tips:

1. Go with a spring valve for quieter more efficient operation or finger-tip pressure release that prevents clogging of the steam vent.
2. You can also go for one with two pressure levels (High and Low) to keep you from pulverizing fish and veggies while you’re infusing them with great flavour
3. I prefer the black hard anodized stovetop model over the electric one. Particularly because it makes the pressure cooker absorb heat faster making it more energy-efficient. And the pressure cooker stays looking new for years.
4. Start with a 5-6L (that is the most versatile size) but if you can afford it get a set that uses the same pressure cooking top with a smaller 3-4L pan (for making side dishes, rice for one, pasta sauces, etc).

Are high-end pressure cookers worth the money?

Yes, and no. You get what you pay for and if you pay a lot you get a lot of hard anodized metal, stainless steel, bells & whistles and accessories. This extra metal retains heat like you wouldn’t believe and needs less energy to operate and makes things stick a little less.

No, in the sense that all that extra metal takes a few minutes less to reach pressure. And, as for extra accessories for extra money like a steaming pan,  you might already have it in your kitchen. The end the result is the same: pressure cooked food. Do not let budget get in the way of getting your first pressure cooker!