Lorna Sass has so many wonderful sounding dishes and her book lists both the directions for cooking in a pressure cooker and for cooking on a regular stove top. And the pressure cooker times are ridiculously shorter then the regular stove top times. For example, I once had a cup of french onion soup from a vegetarian restaurant in Cleveland (I can't remember the name, sorry) that was made with mushroom broth instead of beef broth; it was absolutely to die for. Sass has a recipe for mushroom broth that takes 15 minutes in the pressure cooker and 40-50 minutes on the stove top.
I don't even really know what a pressure cooker is, but it is apparently time to find out.