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I've been experimenting wiht both pressure cooking and slow cooking lately and wanted too see what everyone else thinks about the pros and cons of each. Pressure cooking obviously wins on speed; you can have a flavorful meal in a fraction of the time it takes in a slow cooker. But I find the flavor can sometimes be a bit "one-note" and it's definitely less forgiving if you overcook something – mushy vegetables are easy to achieve!
Slow cooking, on the other hand, seems to develop more complex flavors over time and is great for tougher cuts of meat. The downside is the obvious time commitment; it's not something you can decide to do an hour before dinner.Plus, keeping something simmering all day can use a fair amount of energy depending on your cooker.
I'm curious, for those of you who use both, what are your go-to recipes for each method? And do you find one is substantially better than the other for specific types of food, like beans or stews? I made chili in the pressure cooker recently and it was good, but I wonder if the slow cooker version is ultimately better.