Comments: A pressure cooker is a wonderful thing. Yes, there is a learning curve, but if you put in a little effort – and especially if you use it with some regularity – it becomes intuitive. You may have to look at a chart or cookbook (included) to determine cooking time for each food, whether to use pressure setting 1 or 2, whether to use the included trivet, and whether to let the pressure dissipate slowly or release it quickly.
But you can save as much as 70% of the cooking time, and that is especially meaningful with foods that require long cooking, such as soups, roasts, stews, vegetables, potatoes, some cereals and grains, and dried foods. Also, because so little water is used and the pressure cooker is sealed, few nutrients are lost to the cooking water or dissipate into the air.
There are some rules: do not use a pressure cooker for cranberries, apple compote, rhubarb, oatmeal, barley, peas, pasta, or other foods that foam, which could block the pressure valve. Do not overfill – no more than two-thirds full normally, and no more than half full for foods that expand, such as rice and certain cereals.
The Kuhn Rikon pressure cookers are made in Switzerland to exacting standards, with multiple safety features. The pressure valve is built in, rather than a separate (old-fashioned) weight. It can be used as a regular pot, and is an excellent conductor of heat. The pan can be cleaned in the dishwasher, but not the lid.
It is hugely expensive, which is partly due to the strength of the Swiss franc and partly due to Swiss engineering. But if you can regularly save a huge amount of cooking time, fuel for your stove, and most of the foods' nutrients, it becomes much easier to justify.