A couple of days ago I tried "country style ribs" using slow-cooker mode. This happened because I'd rubbed and vacuum-sealed said ribs in preparation for sous vide, and then my new circulator failed. 
(A new one is on its way. 
) We wondered how accurate the temperature settings were for 'low', 'medium' and 'high' slow cooker mode, and took measurements. When 'low' got too hot - that is, it cleared 180F and was still going up - I switched to 'keep warm' and probably still managed to overcook the ribs. Those portions of the ribs that actually had rib and fat in them were pretty good, but the leaner sections were IMO like cotton. Incidentally, my measurements say that at 'low' the IP holds the water in the pot at 168F. Still a bit warm for the sous vide I wanted.
We ate what we wanted from the ribs, and saved the rest for leftovers. I wasn't wild about the prospect, but thought I saw an opportunity.
The next day it was time for beans. Somewhere uptopic someone - @Mmmpomps? - waxed ecstatic and pronounced that she'd made the most 'righteous beans' using her IP. I can't find that post, but it lured me in.
Following instructions I pressure cooked a cup worth of cranberry beans in the prescribed amount of water, fiddled around with the steam vent, then set the pressure cooker to 'more'. (I think I used that setting because of something I read, but I won't do it again.They were a touch overcooked.) I do very much like the 'set it and forget it' aspect. As the beans cooked I chopped onions, stripped the kernels off stray ears of corn, and cut the leftover meat into chunks. After the beans were done I emptied the pot, strained the beans, saved the liquor, and started sauteing: onion until golden and soft, then a small time for the corn, then the meat, and finally the beans and the liquor. Boiled it down. The spices from the original ribs were plenty.
Dishes used: the IP, a measuring cup, a strainer, and the corn-stripper and onion-chopper. Time: less than an hour. This was a revelation; I'm known for covering the counter with stray dishes and taking hours to cook meals.
It was so good we're having it again today. It may not be the most photogenic meal I've made, but it had the right amount of spice, a good thick consistency, light crunch from the corn and meaty flavor from the pork. We aren't sure the pork was needed, but the stew was a great way to use it to best advantage.
OK, enablers: thanks, I think!
