The other pressure cooker thread drifted so, for those of you who are still wavering about whether or not to get one, it's a quick cooking
saucepan that, for many recipes
, is faster than a microwave. (1 potato in a microwave, 4 minutes; 10 potatoes in a microwave, 40 minutes; one to 10 potatoes in a pressure cooker, 10 minutes.) A pressure cooker, used with or without pressure, also serves as a stovetop oven
, canner and steamer. Underway, with the lid locked on, it won't leak even if capsized.
Look in old cookbooks and you'll find fascinating recipes
for steamed puddings and breads. You can improvise a steamer ( like maybe a coffee can). I found a real one one in a junk shop, a little pot with a vented, lock-on lid for making steamed puddings. Try Boston Brown Bread, plum pudding etc. etc. In the old days these foods steamed for hours so you'll have to guess-and-gosh about times under pressure, altho some old pressure cooker cookbooks have recipes for steamed puddings. Never heard of Spotted Dick? Look it up.