I love my pressure cooker. It makes cooking large cuts of meat (i.e. roasts) really quick and easy. The secret is to let it cool down naturally or the meat will seize up and be really dry and tough.

My most recent dish in it is beef tongue in a sake-soy-ginger type broth. Then reduced the leftover broth from cooking the tongue into a glaze with caramelized onions and julienned sweet peppers.

It's one of the most used pieces of cookware I have in my kitchen. I par-cook ribs, trotters, ear and makes lots of lentil and beans.