The safety features of the pot make it safer to use.

A typical pressure cooker is a large pot with a locked lid. When the water or other liquids in the pot boil, the steam that cannot escape is compressed. Water usually boils at 100 ° C (212 ° F), but under pressure, the boiling point rises to about 121 ° C (250 ° F). Higher temperatures greatly shorten the cooking time, while wet steam can soften other ingredients, anything from dense meat to whole vegetables. This effect mimics what happens when these foods are slowly simmered for several hours: protein breaks down and flavor is released. Most dishes cooked with this equipment taste like they have been cooking for hours.
Different settings
Very traditional pressure vessels are usually simple pots with lock covers. This requires the cook to pay attention to the time and external heat, so as to know when the food is finished; Most of them are learned through experience or passed down from other family members. Modern appliances sold in standard kitchens often have more barriers that allow users to specify different settings or temperature measurements and card readers. Therefore, people can adjust according to different weight or density of food, and can add frozen or semi cooked ingredients.
For everyday cooking,
Pressure cookers can be used to prepare all kinds of food. The most common are soup and stew. These foods need a lot of time to stew to get the right taste. But vegetables and even some pasta are also good choices
As a method of preservation,
Sometimes people also use cooking utensils to preserve food, basically using pressure to seal bottles and jars of sauces, jams or fruits and vegetables. Pressure cans are usually recommended for foods with high acid content. Like tomatoes, canning these foods in an ordinary water bath may not make them hot enough to kill harmful bacteria, which will make the final result very dangerous. Canning in a pressure cooker can play a role, which is not recommended by most experts. A separate device called a pressure tank is usually safer and easier to use.
Release pressure
Commercially produced cookware usually comes with a manual that outlines several different ways to release pressure to complete the cooking process. This can be dangerous because the steam released is usually very hot. Generally speaking, there are three main methods: cold water method, which needs to pour cold water slowly on the outer surface of the cooker; Manual method, that is, the user opens the cover or releases the valve, allowing all the steam to be discharged at once; Or natural law, in which the equipment is not heated but cooled by itself. Each method has its advantages and disadvantages. Choosing one is usually a matter of cooking food and personal preference.