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What about the pressure cooker makes them more practical? Reduced cooking time? Can you skip the rehydration process for dried beans? For me at least I think a lot of what limits me looking to beans is to go from "no prep" to "finished dish" for beans involves hours of soaking, then a long cooking process.

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> Reduced cooking time?

Yes, and if you have the time/patience to let the cooker naturally cool, all the flavors stay in the pot instead of evaporating.

For vegetables in 15mins at high pressure you have cooked even the most fibrous or stubborn down to the core. 30 minutes will blast anything.

> Yes, and if you have the time/patience to let the cooker naturally cool, all the flavors stay in the pot instead of evaporating.

Can you expand on this? I have a combo slow/pressure cooker and the few times I've used it I've been disappointed that everything seems to have the same kind of flavours. Your comment is making me think I'm making a huge tiny mistake somewhere.

Try cooking only one thing at the time. With pressure, the cooker is going to push water deep into what you put into it, yes, but the result is that everything mixes and will taste the same especially if you mix vegetables and meat.

Generally, vegetables together are "safer" taste-wise.

> Reduced cooking time?

Yep!

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