Through my searching I have read that Modernist Cuisine recommends the Rikon as does the team over at Cooking Issues because it will not vent at cooking pressure which means it heats up more quickly, preserves volatile compounds from escaping and does not have as much evaporation during long cooking.
What the authors are referring to is a pressure cooker with a spring-valve, as opposed to the older generation pressure cookers (which are still being sold, by the way) with jiggler and weight-modified valves which retain pressure by releasing vapor. So when you are researching a pressure cooker look for the word "spring-valve" in the specs.
Kuhn Rikon, Fagor, Fissler - they will all get you to your destination (pressure cooked food), two have "leather seats", one has an extra-fine polish, and one is an economy car. But in all of them the result will be = pressure cooked food!
Just one note on Fagor: they have about three models with only ONE pressure setting "high" while their Futuro and Duo models have two pressure settings (which are standard for Kuhn Rikon and Fissler). I only mention this because I just published a recipe for pressure cooking eggs, and some of my readers cannot use the method because they have a Fagor which only reaches High pressure.
Be judicious with your budget, but don't get these ultra-economy models with one pressure setting!
I have a Fissler blue point I bought a couple of weeks ago. I LOVE it...I've used it 4x in the past two weeks for soup, chicken, etc. It's made so well, everything comes apart to be washed, and it's so quiet. It's more expensive, but like you said, you should only have to buy it once.
So glad to hear your pressure cookers arrived! Did you try the whole chicken in the pressure cooker, recipe or something else? Aren't the Fisslers easy to clean?