Prime rib or standing rib roast in Pressure Cooker/Canner worth it?

I usually do Standing Rib Roast (beef, bone-in) in my rotisserie which I prefer to my oven for this, no contest. I was wondering if it was worth it trying with a pressure cooker.

The weight is either 4+lbs 2 ribs or 6+lbs 3 ribs, the quality is prime marbling, the time on the rotisserie is 1h20 or 1h50 not including a 20 mn rest rotating at the end, starting fridge cold to get dark exterior and medium-rare eye.

Knowing that Pressure cooking is usually 3x faster, but that I would probably need to spend 20 mn pan sear from the start or broil for 30 min at finish, I was wondering what amount of time you might have left yours in the PC at either 15psi (stovetop) or 12psi (electric), assuming it stands on a rack out of the usual 2 cups water.

I prefer the large end of the roast, smaller eye larger cap, fat not lean. I'm assuming PC gives a better eye but a less nice cap, although I'm not sure.

My manual says 3 pounds (therefore somewhat small) for 30 – 35mn, what do chowhounds say?