Fissler Pressure cookers on Woot

They are great for making stocks, red beans and short ribs.

Not only do these things come out great, they also take about a third of the time to cook

We use a Kuhn Rikon Duromatic a lot. It's 8.5 quarts and about 10.5" inside diameter. It has a glass lid (accessory) so you can store stuff in the fridge in the same pot.
Things we cook:
10-11 lb turkey
Ribs of all kinds
Beef roast (chuck/Rump is a little better)
All kinds of stock
Brisket (regular and corned)
Boston butt
Jumbo peanuts (4-5 lbs)(35 min!)

There are way more possibilities. I'm a big fan because nothing takes more than 60 min (turkey was 35 min)and the meat is more tender than anything I've done in the oven (better than slow and low). Sometimes we cool smoke the meat first and reduce the time under pressure. Sometimes we'll de-pressure and throw in potatoes/carrots/onions/turnips/whatever for the last 10-15 min under pressure.

Lean meats like pork loin don't do as well. Meat needs a little fat imo.

At the 15 psi cooker pressure the boiling point of water is 250F vs 212F at atmospheric pressure and you're cooking with steam heat so things stay moist. It's a great tool.