The ideas are simple really. Other than raw food, pressure cooking is one of the most efficient methods of cooking (it cuts cooking time by as much as a third). Also, shorter and hotter cooking times use less fuel (energy) to cook as much as 70% less energy and water. In terms of health benefits, the shorter the cooking time, the more vitamins that remain preserved in your food. For example, pressure cooked food retains approximately 95-90% of its nutrients, compared to 90-75% for microwaving or steaming and 40-65% for boiling. And, its easy.