Which pressure cooker?

If you don't yet own a pressure cooker, here are a few reasons why you should at least consider it...

Health benefits
The best cooking method to preserve the vitamins, antioxidants and flavours of your ingredients is pressure cooking.
In a study, published in the March 2007 edition of the Journal of Food Science, pressure cooking broccoli was found to retain 92% of its vitamin C content, compared to 78% for steaming and 66% for boiling. Out of the 3 methods, pressure cooking was the only one which allowed the broccoli to retain its sulforaphane, one of broccoli's key health benefits, recognised in particular for its anti-cancer properties.
It is also the most efficient cooking method to make grains and legumes more digestible.
There has been many other scientific studies backing this up over the years, so the "healthy" argument is a strong undeniable one in favour of this cooking method.
In fact, for that reason, pressure cookers are strongly recommended for the preparation of babies purées and compotes.

Time
When considering that pressure cooking can reduce cooking time by up to 70% comparing to conventional cooking methods, this widens the range of recipes which fall in the "under 1 hour" bracket. Pressure cookers are versatile in that sense, and promote "quick and healthy meals".

Durability and price
Pressure cooker offer great value for money, they can last a lifetime, as spares are widely available and maintenance is very straight forward.
Nowadays, they come with many safety features, which should take away any fear of using them.
It is also important to remember that pressure cooking is the fastest and cheapest way to cook: reduced cooking time means reduced energy consumption.

If you are unsure which pressure cooker is best, here are my top product recommendations:

The Authentic one...            The Modern one...                 The electric one...