I have used my pressure cooker/canner for everything from apples to zucchini and it's a blessing to own one. I like it better than my microwave.

Dry beans can be cooked in 15 minutes. Use the same bean to water ratio as usual but cook at 15 psi for 15 minutes (time starts after desired pressure is reached.

Try putting your favorite meatloaf in the pressure cooker, it's done in 10 minutes. :)

Swiss steak is good, so is corned beef.

Any tough cut of meat will be tender and juicy in a pressure cooker.

General rule of thumb, cook meats and beans 15 minutes at 15 psi and veggies 5 minutes. In mixed food dishes, cook for the logest time ingriedient and keep oil to a minimum. Also, since there is very little evaporation, use a little less salt and other spices than normal.