I caught this at a good sale price, but it would be a good value at full price. You just pour in the ingredients, set the pressure and the time, and let it cook.
It also has very useful options of sauteing and browning, which avoids having to use a separate skillet. It doesn't have a lot of buttons like some other units, but pressure cooking boils down to [pun intended] pressure (=temperature) and time.
Two minor things I wish could be improved:
1. It's a bit tricky to position the pressure limit valve in the right place. Some venting is necessary at the beginning to purge out the air. You'll hear steam blowing out until you learn the correct (non-obvious) place to orient the valve. Once the unit starts cooking, there is very little venting. Better marking on the unit, or an obvious "click" in place would help.
2. The gasket picks up quite an odor from garlic, spices, etc., and the dishwasher doesn't remove it. I keep baking soda in the cooker between uses, which helps.
A little geek-speak here re pressure cooking in case anybody else on the planet also finds this interesting!
Cooking is basically a lot of complex chemical reactions. There's a very approximate rule of thumb in chemical reactions that a 10°C (18°F) rise in temperature doubles the reaction rate (halves the time). Not precise, more a guesstimate. Higher pressures mean water boils at a higher temperatures, thus faster reactions. At atmospheric pressure water boils at 212°F. At 7 psi it's 233°F. At 15 psi it's 250°F. At each of the two steps, the reaction rate approximately doubles, hence the faster cooking. The pressure holding in moisture also helps in the quality of many foods.