Japanese chestnut preparation

I find a pressure cooker the ideal way to prepare Japanese chestnuts (Castanea crenata) for eating or making flour. I allow my pressure regulator to “dance” for 3 minutes, max. 5 minutes before removing heat source. I use a rubber glove (otherwise the nuts are unbearably hot to hold) in one hand and a knife in the other.
If I pressure cook a large batch, say 3 kg of nuts, I leave them in the cooker to add heat during the peeling process as colder nuts are more difficult to peel. The hotter the nuts the easier they are to peel.