The high temperature and wet, steamy environment of a pressure cooker produces the same effects that long, slow braising would. Simon Hulstone uses one to cook duck legs in 30 minutes while Alyn Williams cooks oxtail with reduced red wine, beef stock and vegetables in this Beef and asparagus recipe for flavourful, flaky meat in only 40 minutes.
Pressure cookers are not just used for meat though; some recipes use pressure cookers for beans, risottos, poaching fruit or steaming puddings – Pascal Aussignac even uses one to sweat onions.
They are also a vital piece of kit for mountaineers as the boiling point of water increases at altitude, making it harder to boil liquid without a pressure cooker. For this reason, portable travel-versions have been made that are available in camping shops.