re: Pressure cooking

We got one a few months ago. It's a 8 qt (Kuhn Rikon) and the inside D is 11" so you can do large pieces of meat. I pre-sear the meat sometimes but usually don't bother. We do chuck roasts in an hour that are fall apart tender. Add potatoes/carrots/cabbage/ etc after about 45 minutes and 15 min later we have beef stew. Ribs are great and we can do 5 lbs of boiled green peanuts in 35 min.

We've cooked whole turkeys in a large canning pressure cooker in 45 min. The meat falls off the bone but it's fork tender.

Lots of recipes on the net (cheese cake anyone?).