The cereal/decoction mash is in a pot, that goes into the pressure cooker. The pressure cooker has a false bottom and water under the false bottom. The goods never go over the steam temp, so no scorching, and no need to stir. I'm sure we all know this, but I think it's worth pointing out that the steam is under pressure and will be hotter than 212F. How hot depends on the pressure. Just to be clear.
Going to the NHC BJCP reception?
With a pressure cooked cereal mash you get to about 230f, and some caramelization but lots of melanoidin production. Mr. Renner is a good friend.
Already mentioned in reply 10.
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
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