I bought it for canning and quick cooking but I chickened out of the canning part and just use it to cook things faster on the stovetop.
It makes cheap tough cuts tender.
I have adapted some of the nomnompaleo recipes to it like the chicken and gravy and the pho soup. I cook chili in it to tenderize the meat even if I’m using ground beef.
Right now I’ve got a thing for Carroll Shelby chili of all things. It’s the only chili I can stand other than a knockoff of Tommy’s in L.A.
When I was a girl my grandfather would make grilled cheeses & Campbell’s chili w/ beans. I loved it so much & haven’t seen it in forever. I mean it was seriously delicious.