Pressure cooker cooks in a lot less time than standard stove top, oven cooking. You can cook a 2 hr casserole for example in 20-30 minutes. Just one of those things that can save you time.
I definitely save money - I'd say around $50 per week. That is partly because I'm cooking from scratch so saving on so much packaged crap (and with three kids and a husband who thinks 8 scotch finger biscuits with his morning cup of tea is normal, biscuits seriously add up!), but also because I'm (A) not buying takeaway ever - those nights when I'm too tired/too late from work/too whatever I now will throw something in thermie to cook, and (B) I tend to do more stuff with the TMX than I would have previously so I'm less likely to throw out any vegies.
For me though, while the money is nice, I'm loving the time and health factor. For instance today I made a cake, biscuits, slice, scones, sweet and savoury scrolls that are now all in the freezer. They will do the kids for school lunches and snacks for a good couple of weeks. They're preservative free, using more whole foods than over refined, over processed stuff etc. I also use it to make up heaps of fruit puree things for DD3, who for whatever reason flat out refuses to eat an actual piece of fruit, but sucks down those fruit pouches in 0.3 seconds. Now I make my own, put them in re-usable pouches, and save a fortune.
I got my TMX just before Christmas on the 12 month interest free plan they have from time to time, and while I'm nowhere near as good as Rouge is with what she does, I more than cover the monthly payment in the savings I make.
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