I have cooked a whole chicken in the pressure cooker for 20 minutes. Although it came out white, it was moist, tender and tasty. I have cut up a shoulder of pork into one inch cubes, cooked for 15 minutes, left to depressurise naturally, they came out pulled pork tender and tasty.
Today, it was a 1.3kg joint of gammon. It was soaked for one hour, put in with 3 mugs of water, brought up to pressure and cooked for 37 minutes. After leaving it to lose pressure naturally, it was ready. Again, beautifully tender and moist. I had some with cauliflower cheese, DB had his with swede, squash and carrot cheese.
I think pressure cooking meat is going to be my normal method most of the time from now on.