I've abstained from ever buying a pressure cooker because I enjoy the satisfaction of reaping the results from patient cooking. I love to take the time to cook, spending hours just to select the ingredients and pre-plan in my head what I'm going to do. That is WHEN I have the time.
Well, there are times, when I feel like cheating. To obtain a juicy chicken in a fraction of the time it takes from the slow method from the dutch oven or stock pot. I'm not moving towards the dark side of cooking, but again, on occassion it helps to have the ability to produce a stew or tender-cooked meat under a time crunch.
This might be a stupid question but I can't answer this myself with confidence since I've never pressure-cooked, but are there any sacrifices to flavor under the pressure cooking method? What are some of the trade-offs I might encounter in regards to the quality of the dish vs the slow cooking method?