We have one, it's huge though (for canning) but I do chickens for soup and chicken and dumplings - that's all I've done with it so far.
I can't stress enough how important it is to read the manual/recipe book that comes with it and never leave it unattended - you don't want the pressure to get to high and you don't want to ever take the top off until the pressure has been all
the way down for several minutes.
