Use pressure to relieve pressure! Cook risotto in 7 minutes, artichokes in 9, even a whole chicken in 15; but where most shortcuts result in loss of quality, pressure-cooked food tastes better too—leaving food moist and succulent. The upsides go on: pressurecooked foods retain nutrients, require little to no fat and use half the energy. Cooks at both 8 and 15 psi. 6 qt. Cooks regular recipes in 70% less time than a regular stockpot. Stainless steamer basket and full color cookbook with recipes from rice to beans to beef, lobster and desserts, included.

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