What do you use?
I often use a tall trivet (the ones that you can easily find in Chinese supermarkets) and and a bowl to steam (round or squared), or a terrine with lid. Although this often means I'm doing small quantities. I have a 6 L Kuhn Rikon 22 cm, so not a huge diameter.
I only pressure cooked in a jar once and found that the plastic part (inside by the rim) of the lid melted a bit. What do you use if you want to pressure cook in jars or you are dealing with bigger quantities using a pot in a pot situation?
I already checked at Hip pressure cooking for suggestions but I'd like to know what do you like and why. Do you have more than one steaming basket? Do you use silicone baskets or bamboo?