For dinner tonight, I am using the pressure cooker to quick-cook some country pork ribs (boneless), with mashed potatoes and a nice green salad. The sauce from the ribs should make a nice gravy for the poatoes.
Right now, I'm waiting for the potatoes to fully cook and the pressure cooker to depressurize.
This should come off loads better than my Grandmother's green beans, which she cooked in a pressure cooker until they had died a thousand deaths. (That's what the steam thingie on top of the cooker does - it counts off each of the deaths. When you're using the pressure cooker to cook green beans, that is.)