Meat should not be submerged in a pressure cooker as pressure cooking meat only requires 1 to 2 cups of liquid which could be water or broth to create the steam that is needed to cook the meat.
Too much water or liquid can dilute the flavor and while not fully submerged, the large cuts of meat can be placed in a trivet in the pressure cooker, with the meat cooking in it's own juices.
Meat does not need to be fully covered or submerged in liquid in a pressure cooker, although when pressure cooking meat the meat does require a minimum amount of water or broth, which is usually between 1/2 cup to 1.5 cups of water or broth to create the needed steam for pressurization.
The meat in the pressure cooker can rest on a trivet above the liquid or water in the pressure cooker and allow it to steam instead of boil.
When cooking meat in your pressure cooker, you should always add at least 1/2 cup to 1 cup of thin liquid like water, broth or even wine if you want, to prevent burning and burn errors.
Meat does not have to be submerged or covered in the water or liquid and instead the meat can be placed on a trivet or rack in the pressure cooker, which also ideal for avoiding a boiling texture.
And large cuts of meat such as chicken, release their own juices, although you should still add a base layer of liquid when pressure cooking these meats.
And to get better texture of your pressure cooked meat, you should use a natural pressure release, which is letting the pressure drop on it's own, instead of a quick release, especially if your meat is not fully submerged.
Foods that should not be pressure cooked are delicate foods which turn into mush like leafy greens and fish, dairy foods and dairy products like cream, milk, cheese which can curdle and foods that are prone to clogging valves or foaming like applesauce, pasta and oats.
And even thick sauces, fried foods, breaded meats and rapid cooking vegetables should not be pressure cooked due to the safety risks and or poor texture.
Dairy products like, cream, milk and yogurt and cheese should not be pressure cooked or cooked under pressure because they will curdle, separate or even burn.
Delicate seafood should also not be pressure cooked as the delicate seafood like shellfish, shrimp and fish are just too fragile for high pressure cooking and will turn into rubbery, mushy or stringy bits.
Fried foods are unsafe to cook in a pressure cooker because the high pressure and steam of the pressure cooker will cause the oil to splatter.
And any breaded meats that are cooked in a pressure cooker will become soggy instead of crispy and thick liquids or sauces like gravy, should not be pressure cooked as they can prevent proper steam generation and result in burning on the bottom.
Foaming foods like cranberries, oatmeal, applesauce, split peas and pearl barely can also foam up and block the pressure release valve on the pressure cooker which is dangerous as the steam cannot escape the pressure cooker like it should.
Pasta and noodles should not be pressure cooked as pasta and noodles will cook too fast and often result in a gummy and overcooked texture.
And quick cooking vegetables like leafy greens such as kale, spinach, broccoli, and asparagus should not be pressure cooked as they will become instantly overcooked and turn into mush.
Cooking food in a pressure cooker can lead to overcooking and a mushy texture, loss of nutrients, flavor limitation, safety hazards, inappropriate for frying and can be difficult with timing.
When cooking foods in a pressure cooker, it's impossible for you to add ingredients during the pressure cooking process, and the time that is required to pressure cook and for pressure to build and release can also be inconvenient for foods that you need quick cooking times for.
If the pressure cooker sealing gasket is old or the vent on the pressure cooker is blocked, it can lead to the pressure cooker malfunctioning and can lead to hot food splashing out, which can be dangerous.
Pressure cookers are also not good for frying foods in such as French Fries, chicken etc with oil as the high pressure and steam will cause the hot oil to splatter.
And because the pressure cooker pot is sealed, it does not allow for evaporation, which can result in blander flavors and prevent sauces from thickening up.
And although pressure cookers are efficient, the high temperatures of the pressure cookers can destroy heat sensitive nutrients like folate and Vitamin C, which can make the foods less nutritious.
And cooking delicate foods like leafy greens, soft vegetables and pasta in the pressure cooker can result in the delicate foods easily turning into mush.
And cooking foods like eggs in the pressure cookers can result in the eggs cracking and create a mess.
Pressure cookers are great for some foods, like soups, stews and tough cuts of meats as long as the pressure cooker is operated properly and safely.
But pressure cookers are not good for all kinds of foods.
Even many top chefs don't use pressure cookers for reasons which include.
They are just hard to control and adjust, as compared to techniques chefs like.
Chefs are very used to constantly tasting and making small adjustments.
The braising liquid doesn't reduce in a pressure cooker, so you need a lot of time after to a usable sauce out of it.