Sous-vide is better for some dishes because the temperature is controlled, and generally low.  If you want a rare steak, the  temperature should be 120 F (<a href="http:&#x2F;&#x2F;www.seriouseats.com&#x2F;2015&#x2F;06&#x2F;food-lab-complete-guide-to-sous-vide-steak.html" rel="nofollow">http:&#x2F;&#x2F;www.seriouseats.com&#x2F;2015&#x2F;06&#x2F;food-lab-complete-guide-t...</a>).  A pressure cooker, because it relies on steam, will always cook above 212 F.  That&#x27;s awesome for a lot of dishes (chili! <a href="http:&#x2F;&#x2F;www.foodnetwork.com&#x2F;recipes&#x2F;alton-brown&#x2F;pressure-cooker-chili-recipe.html" rel="nofollow">http:&#x2F;&#x2F;www.foodnetwork.com&#x2F;recipes&#x2F;alton-brown&#x2F;pressure-cook...</a>), but for many meat preparations it&#x27;s overcooking.<p>One dish that I have directly compared sous-vide against more traditional techniques is pork shoulder.  My &quot;traditional&quot; technique is oven-cooking, a process that takes 6 hours at 325 F.  In sous-vide, the shoulder takes longer, more like 24-72 hours, but the temperature is lower, 135 F (<a href="http:&#x2F;&#x2F;sousvidely.com&#x2F;sous-vide-pulled-pork&#x2F;" rel="nofollow">http:&#x2F;&#x2F;sousvidely.com&#x2F;sous-vide-pulled-pork&#x2F;</a>).  Also, it&#x27;s in a bag.  The sous-vide version is better in many ways -- it&#x27;s got more juice and color and tastes fresher -- and it&#x27;s way easier because I don&#x27;t have to turn and baste it every 2 hours.<p>But yeah, I don&#x27;t love the consumables of sous-vide.  I reuse bags and water whenever I can.