to the vegetarian, it is indispensable. my curiosity was piqued because they were running rampant on every chef/competition show on television, and when i found this bottom-of-line model at bed, bath, and beyond about a month and a half ago for $16 (with a coupon) i thought it sufficiently cheap to experiment with.and i love it. i can't even see the need for a more expensive one unless i needed a thicker bottom for searing off meat, but i'm not going to be doing that anytime soon.
my favourite thing about it is it allows me to come home from work, decide i want to cook dried beans (not having soaked them the night before), and eat before eleven o'clock. it's so simple. i just use the 'quick soak' method, wherein beans are put in a pot full of cold water, brought to a boil, and then lidded up, the heat killed, and the whole thing left to soak for an hour. after that, a mere 20-30 minutes under pressure has the beans perfectly done. not 'almost done' - perfect.
also tomato sauces can be tossed and a cooked for half an hour that come out tasting like they've simmered for 3 or 4 hours. amazing. i even bought one for the hospital christmas grab-bag ($20 limit - no problem).
be sure to read instructions so as not to put anyone in danger. especially with beans. always soak them (even just a quick soak) - as this will stop them from foaming up, which can clog the vent, and don't fill the cooker more than halfway.
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