I have three sizes of pressure cooker(*), but for some things, including carne asada, I still prefer slow cooking, as you get a better combo of flavor and texture.
(*) The largest was for when I had an apple tree as it was used exclusively for applesauce. The mid-sized is for dinners of three or more, and the small one is just for single person and specialty dining.
I’ve thought of getting an extra large, just for canning, but I’ve no ambition to can anymore.
We may ALL be canning soon if the economy and inflation gets any worse!.................