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 in the kitchen?
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.
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:
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.