O congrats on getting over your fear, msolga! Childhood comfort food, to me, is the beef stew my mom made in the pressure cooker... Just a simple stew of beef, potatoes, carrots and onions, with an unthickened broth... then when it was almost done she would drop big spoons of biscuit dough on top, put the lid back on, and steam them into dumplings. Yum!
makes me want to go buy a P.C.!
All that saved energy, the GOODNESS of the food, the cleverness of it all! See, I'm a convert already. 
msolga- Good grief! I didn't know that people even used pressure cookers anymore. Years ago, I once made soup in my pressure cooker. I just threw in everything that I had in the house......a little of this, a little of that, many different vegetables, beans, some pasta, pieces of beef, etc.
My husband said that it was the best soup that he had ever eaten.There is something about a pressure cooker that amalgamates the ingredients in a way that cannot be duplicated by other cooking methods. About a week later, he asked me to make some again. For the life of me, I didn't have the foggiest idea of exactly what I had put in it!
What with all these busy people with so little time to cook wanting wholesome, homely food again. (Risottos, even!) And you should see some of the exquisite (& very expensive) little models on the market these days! I have yet to make one, but I'll report back when I do.
Things like sauce have the potential to plug up the steam vent, and I'm scared of that.
Have given it a couple of blasts with water & chopped up lemons & I think that did the trick ... But I think that episode has put me off lamb for life. Erk.
I want my spaghetti cooked, but not mushy. At 5,000', it needs a bit of salt to raise the water temperature. I would like to get away from that, and a pressure cooker should do nicely.
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