Pressure cookers are best for meats that normally need to go low and slow because of connective tissue (Collagen) When you raise the pressure, ie PV=NRT, the temp inside as a whole increases and collagen breaks down much much faster.
OX Tail stew in about an hour.
Beef shanks, about the same.
Chuck roast for pot roast, about 40 minutes.
Dry beans, no soaking, about 30 minutes.
Chili that tastes like it has been on all day including browning the meat etc... 25 minutes.
Anything braised takes about 30% of the normal time.
Soups and sauces taste like they have been on the stove simmering all day in 20 minutes.
Flavor impact is there is more of the fresh flavor of whatever went in, but it is cooked very well.
Nutritionally I don’t know, but less time at temp has to keep stuff from breaking down.
One of the articles I read was by a chef who said he wouldn’t cook artichokes any other way, because the pressure cooker retains so much flavor that is lost otherwise. That’s one of the things I want to try.
-JT