The thing about pressure cookers is that they are basically a time saving device; what you get out of them is similar [1] result to what a long, slow cook in th

The thing about pressure cookers is that they are basically a time saving device; what you get out of them is similar [1] result to what a long, slow cook in the oven would have been. They cook at higher heat without boiling. You aren't going to roast in them, or anything like it. But a stew that would have taken 3+ hours can be done in less than 1. Typically you should be using different cuts of meat for these applications. [1] the big caveat is you don't lose moisture, so liquid amounts all need to be adjusted