The pressure cooker is awesome for tough flavourful cuts but you actually don't save that much time overall as the secret to cooking tough muscle cuts is to let it come off pressure naturally as opposed to quick release or cold water method. The quick release causes the muscle meat to seize somehow and become dry and tough. If planned properly, the pressure cooker is awesome for parcooking.

For our Turkey Day celebrations our pressure cooker sides are porcini mushroom risotto, smashed herbed potatoes and curried warm lentil salad.