I'm surprised at your experience, as mine has been the opposite. I use my pressure cooker as for probably 80% of my meals at home (not always for the main dish)

I'm surprised at your experience, as mine has been the opposite. I use my pressure cooker as for probably 80% of my meals at home (not always for the main dish). I've never had a sub-par experience. I find the pressure cooker is the better bet for soups, anything bean-related, most things with chicken, ribs, hard-boiled eggs, and vegetable medleys. You are right that the timing involved on many sites is misleading, yet I find that without fail the "active time" when using the pressure cooker is WAY lower while the total time is roughly the same or slightly shorter than a normal recipe (much shorter if making something with beans). That's the big win for me. You can experiment all you want, but I don't. I just take recipes from others and use them, with some adaptation. There's a lot of resources, and most people have already workshopped anything I'm interesting in making.