Yes. It’s a lost art. I can do a roast in 45 minutes that is fall off the bone tender, just like it cooked all day. Same thing with beef stew. I wouldn’t take a gold monkey for my pressure cooker (or my pressure caner either, for that matter).....
Pressure cookers make great “bush fridges”. We used to live in a very remote Uganda village. We’d cook a big pot (pressure cooker) of beans, onions & beef for supper.
After dishing out everyone’s portion, we’d put the lid back on the pressure cooker, heat until the weight jiggled then set it off the fire.
Presto, sterilized & “canned”. We could make a meal safely last several days.
What type of pressure cooker do you use, which brand & model, any special features?