Everything from mashed potatoes to bean soup to braised chicken. But while pressure cooker brands and enthusiasts love telling you that it’s the only appliance, you’ll ever need in your kitchen again, it has a few blind spots. It’s a method of cooking based off moisture, so there are certain things they’ll never be able to do well. Crispy is a texture you’re just never going to get out of your pressure cooker, so leave those dishes to your traditional oven. Where pressure cookers really excel is in tender, juicy meals that would usually take hours in the oven. (This also lets you get away with buying tougher cuts of meat, as it turns everything into a melt-in-your-mouth consistency.) As pressure cookbook author Lorna Sass told The New York Times, "People want to use their pressure cookers for everything, but they’re better for some things than others…Stick to soups, stews, beans and risotto. It makes fabulous risotto."