Sous-vide is better for some dishes because the temperature is controlled, and generally low. If you want a rare steak, the temperature should be 120 F (http:

Sous-vide is better for some dishes because the temperature is controlled, and generally low. If you want a rare steak, the temperature should be 120 F (http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html http://www.seriouseats.com/2015/06/food-lab-complete-guide-t...). A pressure cooker, because it relies on steam, will always cook above 212 F. That's awesome for a lot of dishes (chili! http://www.foodnetwork.com/recipes/alton-brown/pressure-cooker-chili-recipe.html http://www.foodnetwork.com/recipes/alton-brown/pressure-cook...), but for many meat preparations it's overcooking. One dish that I have directly compared sous-vide against more traditional techniques is pork shoulder. My "traditional" technique is oven-cooking, a process that takes 6 hours at 325 F. In sous-vide, the shoulder takes longer, more like 24-72 hours, but the temperature is lower, 135 F (http://sousvidely.com/sous-vide-pulled-pork/ http://sousvidely.com/sous-vide-pulled-pork/). Also, it's in a bag. The sous-vide version is better in many ways -- it's got more juice and color and tastes fresher -- and it's way easier because I don't have to turn and baste it every 2 hours. But yeah, I don't love the consumables of sous-vide. I reuse bags and water whenever I can.