Pressure cooking beef can indeed result in a similar collagen-to-gelatin breakdown as slow cooking, resulting in tender and fall-apart beef bites. The process of converting collagen (a tough protein) into gelatin (a soft, jiggly substance) requires heat and moisture, which are both present in pressure cooking.
When you pressure cook beef, the high pressure and high temperature inside the pot help break down the collagen in the meat more rapidly than traditional slow cooking methods. The pressurized environment raises the boiling point of water, allowing the cooking liquid to reach higher temperatures. This increased heat and pressure lead to faster breakdown of collagen, resulting in tender meat in a shorter amount of time compared to traditional slow cooking.
While slow cooking can take several hours, pressure cooking can achieve similar results in a fraction of that time, often reducing the cooking time to a matter of minutes or an hour, depending on the cut of beef and the specific recipe.
Pressure cooking is an excellent option for those who want the tenderness and flavors of slow-cooked beef in a shorter amount of time. However, it's essential to note that some flavors and textures achieved through slow cooking might still be different from pressure cooking, as the longer cooking times in slow cooking can create additional depth of flavor and caramelization that pressure cooking might not achieve in the same way. But in terms of achieving tender, fall-apart beef, pressure cooking is highly effective.