“Could this b consider a fast cooker Also the inside of this cooker is it stainless steel”
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All pressure cookers, whether manual or electric, cook faster than other methods of cooking. But you do need to add time for the pot to come up to pressure and for it to release pressure after cooking is done. I have found that I need to add 15-18 minutes to come to pressure (depends on the amount of liquid you use). The time at the end depends on whether you manually release pressure or allow it come down on its own. Most recipes will tell you how long to cook your food and how to release pressure at the end of cooking that particular dish. So you need to add up the time to build up pressure, the time to actually cook, and the time to release pressure. My first time using it had the meal on the table a little late because I didn't figure it would take as long to come up to pressure as it did. The removable liner inside (that's what you put the food in) is not stainless steel. It is some kind of non-stick material and cleans up easily. The stationary, attached liner that the removable liner fits into is also not shiny stainless steel. It is some type of metal and is fairly thick. That's probably why the outside of the cooker doesn't really get hot to touch while cooking. I was surprised it didn't add heat to the area surrounding it.
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