Pressure cooking is once again in vogue, thanks to the rise of the electric multicooker. This technique cooks food incredibly quickly, and the tightly sealed pot traps volatile flavor molecules, producing dishes with exceptional depth. Another benefit is that flavorful browning happens inside the 250-degree pot that wouldn’t occur during a regular stovetop simmer. As a bonus, the sauté function of a multicooker means that there are fewer dishes to wash, and because it’s electric, you don’t even have to turn on the stove. Finally, most multicookers also have built-in timers, making it supereasy to accurately control cooking times.