I love my Kuhn Rikon stainless steel pressure cooker for nearly the past 3years and use it 2-3 times a week for a variety of things - Indian goat/chicken/lamb/goat curries (8-12 min), BBQ pulled chicken/pork, Thai shrimp curries (8 min), steaming veggies (1-3 min) - depending on veggies.
The taste is amazing for stews, curries - it's like the flavors of slow cookers but much faster! Kuhn Rikon is a bit pricer - there are cheaper stainless steel ones in the past I've used that are much louder. I've been using pressure cookers for over 10 years. You can get different size cookers - I like to cook 2-3 pounds of meat and 2-3 pounds of veggies in a 5 liter cooker at once so I have leftovers.
I use digital kitchen timers (I have 2 in the kitchen) to remind me to turn off the burners/oven/pressure cooker, etc. The better pressure cookers like Kuhn Rikon have so many safety valves and features that it's hard to explode it - it's in their manual. Cheap Indian pressure cookers - that's another story! I've had several friends and family have those go bust at normal cooking.
Back in the 1950's/60's cheap faulty American pressure cookers designed and some people were injured. The media hyped it - like everything so at least a generation of Americans lived in fear of pressure cookers - even though more people die or are injured from bees stings and other things. Europeans have continued to use and manufacture pressure cookers since the 1950s. American pressure cookers also improved dramatically from the 1950's. (If they didn't you'd be hearing media reports and lawyers after pressure cookers!) So while most of the world is using pressure cookers -and I would go with American or European sold ones (not Indian ones - they are sketchy) - American still live in dread fear of them!
Meat on the bone has delicious marrow especially in Indian curries that is softened in the pressure cooker with spices. My hubby and I lovingly fight over marrow tidbits! :)