This is something I got into decades ago, pressure cooking food and slow cooking food. Of course, each to their own, some may prefer one over the other, and some may use both, I fit into that category.
While I love slow cooking food for that ultimate tender pull off the bone greatness for making my soups, stews, and meats, I find my Instant Pot just as useful for making foods like Quinoa, Couscous, Rice, Artichokes, potatoes, etc., at the fraction of the time compared to cooking on the stovetop.
There are some kind of Myths going around out there that I have fallen prey to. The 'al Dante' 3-minute Rice for example, and no they didn't mention this was al Dante', that just was the end result. It mentions preboil water or stock and then cook everything in Instant Pot for 3 minutes and then let it natural release.
Ok, it was edible, but it wasn't that soft fluffy Chinese rice that I love. This is where eyeglasses would have been helpful, as I noticed the 'RICE' button feature after the fact which cooks the rice 10-13 minutes (once it reaches pressurization) followed by a 10 to 15-minute natural release. What works for me is 1 cup of rice mixed with 1 cup of stock and 2 TBSP of water. (Also curious why this works so well when stovetop requires 2 cups of liquid, should have not dozed off in Nutrition class)
Now about pressure cooking meat. This is where I am curious of other people's experiences and preferences here. I have tried pressure cooking meat, but maybe I am too picky or set in my ways, but I can tell the difference how much more tender slow cooking is. Hmm, I guess there is an exception.
Have any of you tried velveting meat and then pressure cooking it. For those that are not familiar with this process, Think Chinese Food. Velveting is the process of marinading meat in a tenderizer. For example , cornstarch and egg whites (some variants use Rice wine vinegar) and letting it sit in the fridge for 30 minutes to an hour, or another way to velvet meat is using Baking Soda and either water or Rice Wine Vinegar.
I have not tried this method as of yet, and it won't be this week either as I am slow cooking chicken stock as I write this thread. BUt I am very curious if anyone has tried this method and if it will make a huge difference, as it does when using the boiling method, then stir frying it.
I love being able to cook Artichokes in under 20 minutes including time it takes to pressurize, vs the 45 minutes to an hour steaming it on the stovetop.
What foods do you all prefer to use pressure cookers for and what do you guys n gals prefer to slow cook?