Pressure cookers were big in the 1950's. The only problem here in SF is that electricity is too expensive to use them . We pay around 3x the national average for a kilowatt.
That's true. I think part of their appeal was making inexpensive tough cuts of meat tender. There are always gimmicky fads.
Today I like steaming vegetables separately. Preserves the taste & nutrients, versus boiling in water. And can produce a nice al dente.
And some I even microwave whole. Like ears of corn & potatoes. And enclosed frozen plastic bags of many kinds of vegetables, from companies like Swansons. The results are quick and remarkably good, with no clean-up. Plus saves lots of those pricey kilowatts using the microwave for 2 minutes.
For most meats and fish I prefer grilling or broiling. I dislike pan frying, except for eggs. It's only for a stew I want the slow cooker. Let the flavors blend over hours, the meat practically dissolve - UMMMM!
When my husband makes his caponata (he likens it to a kind of mushy Italian ratatouille, suitable for spreading on crackers or with entrées, also as an appetizer, although I don't see the analogy), it takes him days. He makes mass quantities and cans it, upwards of 50-60 jars at a time, and then gives most of them away to our friends.
After he cuts up the vegetables in our oversized Cuisinart food processor, he bakes them in 3 large trays in the oven for hours. So they "reduce down". Then he puts the results in a huge commercial pot that goes into the refrigerator (we have to clear it to make room) for several days. That's so the ingredients "cure" or blend in some way that mystifies me, with regular stirring.
Finally the glass Ball jars get filled, capped, and immersed in boiling water for a prescribed time to complete the canning process. Not something you do on a tight modern schedule. But the results are spectacular, and people clamour for his caponata. I put labels I designed on each jar, with his custom logo, although he doesn't charge for them, purely gifts because he loves to cook.
Some recipes take time to mature their flavors. I'm always dubious of quick cooking solutions.