That would depend how hungry you are!
We rarely have Brussels with it, as MrB's view of those is not allowable here, without burning out the profanity filter.
We'll often have it with a shredded cabbage concoction, and MrB will also often have some mash.
We can be a bit approximate when it comes to weighing, but in this hacienda, it usually does 3 portions. Me the hungry horse, MrB, plus one left over for when one of us is on our own, or MrB might have it with a jacket spud, if I really feel the need for fish. (Fish is a cruel form of Russian Roulette for him. Quite binary - perfectly fine and chipper, or full-time occupation of a small room for a long time.)
In terms of texture, it is usually well cooked and very tender. If you feel concerned, give it a little longer. I'll sometimes do the cooking, then after a while, when all the pressure has released naturally, I'll open the pot and if I want the meat softer, I'll give it just a few minutes longer.
The natural pressure release is really key for meat dishes, else they can end up tough. In the above case, where I might give it a minute or two longer the natural release is less key.
As using the pressure cooker is a modification of the original recipe, I halve the water and wine by 50%. It the sauce is a bit runny at the end, for your liking, then just saute it a bit to reduce it until a texture you prefer.
If shin is a step too far, it'd work fine with stewing or braising steak, although the sinews breaking down add to the richness.
