The difference between a Pressure Cooker and a Slow Cooker is mainly the time it take to cook something.
I have been using a slow Cooker for many years now, but in the past I was a fan of the pressure cooker.
The slow cooker is great if you create your meal in the morning, and set it to cook for 8 hours while you are out.
The meal is then ready when you want it, after about 8 hours.
The Pressure cooker is the opposite. You want a decent cooked meal that would take 2 or 3 hours in the normal oven, but you want it quickly. The pressure cooker will get the job done in maybe 30 minutes.
Both methods are good for the cheaper cuts of beef, those that need some tenderising, and that would come out tough under normal cooking methods.
One example:
Take a piece of Brisket, the cheap but versatile cut of beef.
Slow Cooker:
2kg of Beef Brisket with 500 ml (2 cups) of water, a gravy mix and a can of diced tomatoes, cooked in a slow cooker for 8 hours, and it should be melt in the mouth tender, and tasty. Especially with some red wine to replace some (or all) of the water.
Pressure Cooker:
2kg of Beef Brisket with 2 cups of water, a gravy mix and a can of diced tomatoes, cooked in a Pressure Cooker for about 1 hour, and the result should be tender, but may not be as tasty as the slow cooker.
Normal Oven Method:
2kg of Beef Brisket will take about 3 to 4 hours at 160ºC (325ºF) in a normal oven.
Slow cooking wins for me, decent taste result, and tender.
A trip to the butcher is now called for 😉
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