I am a long time macro, and I agree with LNdolls in this advice. I found, in my personal experience, although pressure cookers are advocated in macrobiotic cooking, -- it made the rice too YANG for me (which is a daily staple food, so it is important the effect it has on your body and health).
I agree with LNdolls exactly, I think that pressure cooked rice creates a very yang condition, very yang personality changes, and also health problems in macros. One of those problems is that the yang rice causes any tumors one might have (known or unknown) to harden. Thus, they cannot be removed from the body as easily, by natural means. This is a very serious outcome. Yang personality changes are reflected in irritation, anger, stubborness, egotism, inability to be flexible or change for the better, etc.
It is easy to make a perfect pot of rice, boiled. 1 part rice to 2 parts water. If you like your rice even softer, add more water, bring to a boil, then set to simmer until done. No cooked staple food is easier to prepare. Rice is hypoallergenic, no allergies. This is why people of third world countries can eat rice all day long, every day.
The reason pressure cooking has long been advocated in macrobiotics, is because many people turn to macrobiotics to reverse disease states that are caused by a body crippled by eating too many acid foods which create an acidic blood condition. The yang of pressure cooking will initially balance this, but often it is taken too far over too many years. When that happens it does indeed create health problems for macros, and unbending states of mind.
All the nutrition in food is also kept within the pot in pressure cooking, nutrients are not lost in steam or other methods of cooking. Always use steam water (from vegetables, etc.) in soup or a hot or cold vegetable drink, and you will be drinking the nutrients, otherwise lost.