Last week I talked about (again!) my affinity for my Crockpot. One of my other "go-to" kitchen tools is my Pressure Cooker. I don't have a new-fangled fancy model. Actually, mine was my grandmother's. Probably circa 1960 or so.
I use it mainly to cook chicken breast that I've forgotten to thaw ahead of time. With only about 10 minutes of cook time, a frozen hunk of chicken is falling-apart tender. It's also great for turning stew meat into melt-in-your-mouth morsels. I've cooked beans in it, but since I like to check on their progress, it's not my favorite method.
I must admit that every time I use it, I think about it blowing up on me. That actually happened to Jamers (gotta blog about that, girl!). So far, so good for me. Just always remember to check the seals and vent pipe.
Here are some links to get you started:
Miss Vickie's Guide To Modern Pressure Cookery