If possible, it is best not to simmer with water, so that nutrients and water will not be lost. The pressure cooker doesn't taste like a casserole. You don't mind using the pressure cooker unless the non-perishable ingredients are in a hurry. Good taste still takes time to brew.

The temperature inside the pressure cooker is much worse than that of the ribs stewed by normal fire, so it is easier to cook, but I think it has a great deficiency in nutrition, because too high a temperature will lead to protein, a trace element in meat, or cell rupture will affect the taste of some trace elements, but the ribs stewed by pressure cooker taste particularly bad, so I think it is easier to eat naturally with slow fire without losing any trace elements.

Extended data:

The pressure cooker stews ribs with great pressure, so the time is short and it will not destroy the nutrition of food. Compared with ordinary pressure cooking, pressure cooker has certain advantages in time and food nutrition preservation. But it is not omnipotent, it will cause the loss of vitamin C and is not suitable for cooking.

First, prevent fat from being oxidized: A study by the Nutrition Research Office of China Agricultural University found that stewing ribs in a pressure cooker hardly caused protein loss. In addition, pressure cooker cooking creates a vacuum-like environment, which reduces the contact between meat and oxygen, and can effectively prevent fat from being oxidized, thus reducing harmful substances produced when fat is oxidized.

Secondly, cooking in pressure cooker is beneficial to protect vitamins: It is found that when cooking coarse grain and miscellaneous bean ribs in pressure cooker, although the temperature is higher, the cooking time is shorter, which will not increase the loss of B vitamins.

Third, pressure cooker cooking is conducive to protecting antioxidant components: pressure cooker cooking can avoid food contact with too much oxygen, which is very conducive to preserving valuable antioxidant components in coarse grains, such as polyphenols.

Fourth, pressure cooker cooking is conducive to digestion: the study found that when cooking ribs with hard health care ingredients such as yam, lotus seeds, coix seed and red beans in pressure cooker, the digestion speed of these ingredients was obviously accelerated after 20 minutes of high pressure. Therefore, for people with indigestion and people with poor stomachs such as the elderly and children, cooking in a pressure cooker can help digestion and reduce the burden on the stomach.