If Rube did, it would actually be easier to use.
Maybe its a lifestyle thing or a just a difference in cooking style, but personally I see no advantage to using a pressure cooker.
I don’t need rice in 10 minutes. I can wait an extra 20 minutes for my Zojirushi to make perfectly fluffy rice.
For things like stews and braises, as I mentioned up above, I like to season as I go. And for me there is no one set number of hours, or amount of seasonings that go into, for example, a braise. The type of meat, the various accoutrements, etc. all will vary the time and seasonings that are needed. Using a pressure cooker makes adjustments simply impossible. It’s like one shot to hit the gravitational orbit of Jupiter, or you go flailing into space. I prefer to be able to pilot my ship, with thrusters and and what-not. Plus, when I make a stew or a braise a good part of the reason for doing it is to make my kitchen smell like the primal, aromatic promise of a hearty comforting meal.
And rarely, if ever, do I need stock in an hour. Stock just isn’t something I make when I need it. I make it when I have enough of the ingredients on-hand. If for some reason I actually find myself needing stock in an hour, I’ll just make something else. Or order out. Or just go out to eat.