On the control panel are buttons to activate preset cooking modes. Among them are programs for beans, meat, rice, soups and stews. However, you can't adjust the pressure level as you can with other products. 

On top of its lid is the steam release valve. You use it to seal pressure inside the appliance or set it to vent steam.

St. Louis cut pork ribs can take up to 8 hours to cook in a conventional oven or smoker. In the Black & Decker pressure cooker, they were done in 3 hours or less.

Pork ribs cooked under pressure may not have the smokey delicious taste created by a barbecue smoker, but they cook much faster.

Pork shoulder came out tender too. It took 3 hours for a 4-pound cut to cook.

To cook brisket I seared the outside of the meat first, then added water to steam it under pressure.

Beef brisket took about two hours to come out nice and tender.

This pressure cooker handled rice well thanks to help from the manual.

I was able to use the Black & Decker pressure cooker's browning mode to saute ground beef and onions for chili.

The chili I made came out well, but it didn't have the same intense flavors as when I cooked this dish in an Instant Pot.