I live at 7000 feet and would like a pressure cooker.
However, being at this altitude, a pressure cooker with the standard pressure capacity (15 psi) only reaches an absolute pressure of about 26 psi, as opposed to the ~30 psi that such a pressure cooker would achieve at sea level (for which all pressure cooker recipes are typically designed).
Does anyone make a pressure cooker designed for high-altitude use?
Technically, you can use any ol’ pressure cooker, and it will perform exactly the same irregardless of altitude. Even at only 15 psi, you are still looking at the boiling point being raised to approximately 130 C, which is sufficient for just about any purpose. At 7000 feet, you only need 13.5 psi (internal) to reach the typical 125 C operating temperature.
IIRC, most typical consumer pressure cookers only go from 6 to 10 psi on average. You can give a shot at a higher end one, like a Fagor dual pressure cooker.
At the very worst, you might have to add a bit of time to the cooking cycle when it is up to temperature, but it should work fine.
For the record, I absolutely love my pressure cookers, and I’m soooo glad they have started making them so much nicer (and safer) then the wobbly snap-lid my grandmother had (which usually launched the thanksgiving carrots to the ceiling every year).