NWR- Pressure cooker vs slow cooker

A pressure cooker uses pressure to cook food quickly.

A slow cooker cooks food over a period of hours, so you can set everything up before you leave for work and have dinner ready when you get home.

I'm not sure about the maintenance of vitamin content in the food using one or the other.

They're 100% opposite items.

A pressure cooker creates a vacuum inside the pot in order to speed the cooking process. It's the only way to make artichokes in under 4 hours.

A slow cooker allows whatever is in the pot to stew for hours and hours, soaking in and melding all the flavors.

If you've never used a pressure cooker, odds are that you're not going to suddenly start. (Unless you like to cook a lot of indian food, which is great out of a pressure cooker.) You're more likely to use a slow cooker, but even that takes time and preparation. They usually come with recipe books. My DH likes his slow cooker a lot, and he makes things like jerk chicken in it or stews.

As far as vegetable minerals and the like, I think both will retain them, but I'm not sure. If anything, I'd imagine it's minimal change as long as you're using fresh ingredients.