I mostly use it to make free stock every week.

I get a box of vegetables delivered weekly from Riverford. Part of their minimal packaging policy is to let the vegetables keep the natural "wrapping" that supermarkets trim off so that more of the vegetables will fit neatly on their shelves.

Others might throw these extra leaves away but I scrub them, add some dried mushrooms and herbs, and put them in the pressure cooker, bring to the boil and then simmer at the very lowest gas setting for 45 minutes.
Once the cooked vegetables (except those shiitake mushrooms which I slow braise with soy sauce) are squeezed dry they go into the compost bin, nice and compact. The resulting stock is perfect for making quick and delicious soups; ideal for someone who makes bread.

Pressure cooker is great for beans (another great accompaniament for good bread) . As well as making hummus, there are a ton of typical Spanish dishes (such as Olla Gitana) that can be cooked in the pressure cooker. Pressure cooking is extremely popular in Spain, mine came from there and was a wedding present to my parents back when Franco was still running the country. So long as the rubber gasket is changed periodically I have no reason to doubt that my own daughter will use it.

Nice article with more information and suggestions here:
http://justhungry.com/pressure-cooker-love

I'd personally be very interested in learning which other countries besides Spain have a high usage of pressure cookers in people's homes. It's not an obvious question and requires a fair amount of local knowledge. From the cuisine, I would have thought South Korea would be a contender (and I am sure they are worth their considerable weight in gold in North Korean cities where energy for cooking can't be depended on - for similar reasons I've considered taking the pressure cooker out camping)