Pressure cookers are characterized by hermetic structures, and the principle of operation is reduced to heat treatment of products at elevated pressure and temperature. High rates save time spent on cooking and give it a special taste. For example, the fish backbone can become softer. An undoubted advantage of a pressure cooker will also be an increase in the shelf life of dishes after such heat treatment.
In these types of multicookers, safety during operation will be ensured by a safety valve. The range of possible dishes in pressure cookers is as varied as in simple multicooker models.