: What is the benefit of Pressure Cooking (other than faster cooking)? What are some of the benefits of a Pressure Cooker over a Slow Cooker (crock pot) besides that it's much faster, less nutrient loss (maybe) and less heat

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I do not know that there are any benefits aside from what you have already mentioned. Pressure cooking is a technique, like using the slow cooker. It is similar to a debate on broiling vs. pan-searing. They both do something similar in slightly different ways.

The only other (and totally subjective) advantage I have seen, since I primarily use the pressure cooker for stocks, is better gelatin extraction from the bones and tendons with the pressure cooker. My stocks are thicker than the old-school "simmer it all day" approach, but it may just be I'm getting better at making stock since I gave up using anything but a pressure cooker for stock years ago. Therefore my case series is a retrospective review and subject to inherent biases from the study methodology.

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Pressure cooking preserves more nutrients, especially heat sensitive nutrients,it uses less heat and the heat is used more efficiently which is why you have a shorter cooking time.

Here is 1995 study:
www.ncbi.nlm.nih.gov/pubmed/7792260
Basically,

Boiling food had up to a 60% loss of nutrients. Roasting and steaming 10% - 50% loss in nutrients. Pressure cooking 5% - 10% loss in nutrients.