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A controlled method of cooking foods by heating the air within a lidded pot to a very high temperature (above the boiling point), allowing air pressure and steam to build inside and cook foods faster at higher temperatures. As the pressure increases the hot steam is forced through the food to cook it thoroughly. Since this process allows a higher temperature to be maintained, it results in faster cooking times that are typically only one-third of what conventional methods require. Nutrients and flavors are retained and higher temperatures may eliminate potential bacterial dangers when vegetables and meats are cooked using this method. A pressure cooker is the utensil used for cooking foods with this method, which works well for tenderizing some cuts of meat or to make steamed puddings, desserts, soups, and various types of stew.