By the way, pressure cookers do not produce overcooked, mushy vegetables if you know what you're doing. Not everything you put into a PC has to be boiled to a fare-the-well. In fact, most things (other than soups and stews, of course) do not come into contact with the liquid at all. They are steamed above the liquid. The key to success it to pay careful attention to a) when you've reached full pressure, b) carefully timing the pressure cycle -- which in some cases is zero -- and c) following directions for the proper release of pressure.
I do all my vegetables via pressure-steam. With the delicate ones, such as cauliflower and broccoli, timing is critical. I bring to full pressure, immediately remove from heat, use the cold water release, and as soon as the pressure drops, remove the lid. Colors are vibrant and texture is perfectly al dente. Total time: no more than 5 minutes, with a 4qt cooker. (larger pots take longer time to come to pressure, but everything else stays the same). You don't have to believe me...try it for yourself.
My pressure cooker is a veggie steamer, rice cooker, minnie oven, and "slow cooker on steroids". Saves me time and energy.
I sure do miss our social groups, Nicko...any chance they might come back?