I have a few questions about pressure cookers. Concerns, really. I mostly cook for 2, and while we have no objection to a 2nd serving of something, we don't like eating leftovers 3 or 4 times. Nor do we have the freezer space to store all those extra servings. So, we tend to cook about a pound of meat/chicken at a time. Because of this and my hatred of an over-heated kitchen, I just don't roast or braise except in really cold temps. Even the slow cooker is banished to the lanai in summer. But could a PC work for me?
I get that a PC is great for turning long-cooking things tender much faster. But can it handle ½ a small roast, say 1-1.5 lbs?
How small is a small PC, anyway? And is a small one better at cooking small amounts of food?