My times were spitball estimates. I'm slow to chop, and also defrost my meat in the microwave so I can saute. There's probably an element of perceptual time co

My times were spitball estimates. I'm slow to chop, and also defrost my meat in the microwave so I can saute. There's probably an element of perceptual time compression involved too. Even if the total overhead time is actually 20 - 30 minutes, it might as well be 45 minutes. Manual depressurization is messy. Yes, I can use a towel over the release valve to keep brothy splatters going on the wall, but now I have a brothy towel that I could have avoided if I waited 20 minutes.