Gosh, doesn't it make the best easy-peel hard boiled eggs ever?? I use it for meat, sometimes, although I'm still experimenting -- most recipes want me to cook the meat a really long time, so I've learned to start with half the recommended time (or even less). There's less guesswork with making stock, since longer cooking just gets more goodness from the bones.
Other than eggs, I really REALLY love it for making beans. Cooking 2 minutes at high pressure is like an overnight soak (I used to bring to a boil and let stand an hour rather than soaking overnight; this is faster). As with other methods, don't add salt or acid to dried beans until they soften. Not only is it faster than stovetop or crockpot methods, but the seasoning really gets all through the beans when cooked under pressure. I have some dried kidney beans and little red beans that I need to do with chili seasoning for us this week.
It makes great oatmeal, too. Forget the "porridge" setting, just cook on high pressure for 3 minutes for old fashioned rolled oats (not quick-cooking). Use 2 cups water to 1 cup oats, more water for soupier consistency, a quarter cup less water for "stiff" oatmeal.
I haven't tried steel cut oats yet but have read to do 1 cup oats to 2 cups water for those also, but do on high pressure (manual) for 4 minutes, followed by letting the cooker cool down gradually ("natural release")
