Why Use A Pressure Cooker?

There are many reasons, but some of them are the most popular:

Time: Because a pressure cooker increases temperature and pressure, the cooking time is a fraction of the time it would take to cook in a normal cooking setting, such as on the stove or in the oven. For example, tough baked potatoes and potatoes that typically take hours in the slow cooker or simmered in the oven may be tender and ready to serve within an hour. Brown rice and dried black beans take about 15 minutes. Rice, 3 minutes. And quinoa? Wait a moment. one.

Result: The high pressure environment forces the liquid to quickly enter the food and soften it at an alarming rate. Tough cuts of meat came out tender and moist, and things like potatoes (my favorite one to cook in the pressure cooker) and vegetables were well cooked.

Flavor: Less liquid is required and everything is trapped in the cooking environment, so food is tastier and more concentrated than other cooking methods.

Energy and Savings: Food doesn't take long to cook, so there's less time for burners to be on and appliances to run. It's also a great summer option if you want a slow cooker without an oven, or even a steaming crock pot for hours. It also allows you to buy less expensive cuts of meat (the tough stuff) and quickly tenderize them.