Asia had multi-cookers for a long time, for some reason US audience isn't yet "disrupted" with those. It's basically the same, but without handing high pressur

Asia had multi-cookers for a long time, for some reason US audience isn't yet "disrupted" with those. It's basically the same, but without handing high pressure, which makes them much lighter, simpler, easier (just a simple click-in lid). High temperature destroys many vitamins and useful nutritions, it's only makes sense when you need to cook something ASAP. Other than that it's healthier to go slower.