Add water Water, Vinegar, Cumin and Nutmeg to your Pressure Cooker cooking pot.
Toss in the hotdogs.
Lock on the lid and close Pressure Valve. Cook on Low Pressure for 2 minutes. When beep is heard, wait 10 minutes and then release the rest of the pressure. (The longer the dogs sit in the water, the better.)
Serve on Hot Dog Buns, allowing some of the water to drain onto the bun.
If you like, freeze leftover water for next time. :)If using High pressure, cook for 1 minute with full Natural Pressure Release.