The cut of meat you purchase determines how tender it will be when it's pressure-cooked or slow-cooked. While leaner cuts of meat become tough and chewy with this cooking method, tougher cuts break down and become really tender. Tougher cuts of meat are usually less expensive, so they are ideal for this recipe. The Instant Pot generally gives the same result to the meat as a slow-cooker would. Because pressure-cookers seal before cooking, it retains the moisture. This unique feature of a pressure cooker makes it more convenient than other cooking methods. If using the default setting, you'll achieve a moderate tenderness with 35 minutes of high-pressure cooking. About 20 minutes of high-pressure cooking will result in a slight tenderness texture. Conversely, a longer cooking time, about 45 minutes, gives the fall-off-the-bone-texture. Many chefs strive to achieve this fall-off-the-bone texture but are unable to with traditional cooking methods. The Instant Pot is a blessing for most home cooks and busy parents looking to satisfy! This level of tenderness and flavor is now attainable in a fraction of the time it used to take!