My aunt had a terrible accident with an exploading pressure cooker when i was a kid so I am so anti them. All they do is speed up the time you have to cook the food so there is no real difference between an open pan and a pressure cooker.
I usually brown the meat on a high flame and then add the sauce and good on a medium flame with the lid on the pan for about an hour. The meat should be bubbling at this point so there is no way any germs can survive that heat.
As long as meat is cooked on a very high flame, it will be fine. You have to be more careful with chicken and never cook raw meat and nearly cooked meat in the same pan/grill.
