I use mine for beans, whole grains, and soups (makes a nice brown rice risotto type dish, as well). Basically I use it for about everything you might cook in a slow cooker, and although I have both, I tend to prefer the process and results of the pressure cooker. You can brown ingredients much more easily right in the pot, and of course, they are ready very quickly.

I also like to poach chicken or turkey breasts in the pressure cooker. With a flavorful poaching liquid, the breasts seem to come out much tastier. Maybe the pressure forces the juices in, I don't know. But it takes some practice to avoid overcooking them.

This is so funny, because I was in the process of posting something on my website about pressure cooking for vegetarians.

I think for meat eaters (I'm a former), the pressure cooker is an absolute must have. Literally a slow cooker on steroids. A couple pieces of chicken, a jar of simmer sauce, and dinner's ready in 7 mins.

As a meat eater turned vegetarian, I've used it for making risottos and quickly cooking up brown rice. Haven't tried beans yet, because I normally used canned. But I would like to try it. I have a Fagor set, which can be used as regular pots as well, which is convenient for space saving purposes.

I had never even seen one until a few years ago, my S.O. grew up mostly vegetarian (he is hindu) and so they ate a lot of beans and grains, so its something he brought with him when we moved in together. It is now something i heavily associate with Indian/vegetarian cooking because most of the dishes we prepare with it are things he grew up eating.

We never really cook meat in it because of his vegetarian upbringing. So usually things like curried chickpeas, various kinds of paneer, and a whole lot of veggies; okra, potatoes and peas, spinach etc come out of our pressure cooker. Usually accompanied with a nice gravy/sauce to keep things moist. My favorite pressure cooker dish is Sambar (an indian lentil soup) served with idli.

Thanks for the meat tips, maybe I will try cooking some in there.

I still cant get use to the whistle, freaks me out every time.

One more thing. That pressure cooker in the photo looks a bit scary.

I must say, I love the picture for this post! It looks like a pastel drawing of the pressure cooker--quite artsy! :)

Nothing better than a pot roast, some carrots, can of diced tomatoes, potatoes, and any sundry spices and veggies you can think of. I usually sear the pot roast first and then drop it in. Don't know that it makes a difference but that is how my grandma taught me.

I usually just cook pulses in my pressure cooker but tonight I used it to cook meat for the first time ever and the result was really delicious and quick). The meat (pork 'rolled' with a thin omelette, some slices of turkey ham and spinach) turned out tender and juicy.

I think the pressure cooker in the picture is missing the pressure regulator, a very important piece of equipment.

I use my pressure cooker weekly to make the best and richest tasting chicken stock in the world. It takes less than an hour, but it tastes like it's been simmering on the stove for hours.

I was pretty interested in a pressure cooker simply for making beans or chicken stock. But, now I am curious how some other things turn out- as good as, or better?

Particularly, things like a tomato sauce (does it get thick like a slow-simmered stovetop one) or beef bourguignon? How does a cheesecake turn out?