re - the electric/digital pressure cookers ...

These enthusiastic reviews have piqued my interest . I just might buy me a PCXL .

I'd love to be able to cook up a large amount of meat all at once without heating up the kitchen, then freeze portions for quick-to-cook meals later. In cooler weather my slow-cooker is in use constantly, but with summer heat and humidity ... there's no way I want something that generates heat sitting on the counter for hours and hours

However .. I've read that these can take up to 30 minutes to come up to pressure, thus adding to the total cooking time. Is this so?


Thanks for any insight,

Doreen