I’ve mentioned before that I like to make split pea soup with the simmer broth after cooking corned beef. Marjoram and carrot are nice.
I had a non-electric, stovetop pressure cooker blow on me about 10 years ago, while I was making Boston Baked beans. Now I will also admit that I was probably less rigorous than I should have been about cleaning it, but it does/did still happen a lot more recently than long ago. And I have an electric pressure cooker that has never given me problems, despite many starchy dishes!
Anecdote done. I wanted to mention that @Jeff_Lichtman’s version is very similar to mine ingredient-wise, though I use a mix of stock and broth, not just broth. And I find just a touch of acid at the end before serving is a must (lemon juice normally, but go with what you have, as long as it isn’t too strongly flavored). And I generally do mine in a slow-cooker, which means I don’t care if the peas are soaked, though occasionally I need a touch more fluid. It’s one of those things were you put everything in the pot in the morning, and dinner’s ready 8-10 hours later.
While in Morocco, I discovered all tagine dishes are actually cooked in pressure cookers. The tagine pottery is just for serving.