I've got an old Presto kitchen p-cooker and a larger aluminum one about 8 qt. Also a compact one intended for use on a campstove on expeditions, where locally-available beans, rice, etc. don't cook very well at high elevations.
The one cautionary note is that someone should be watching the p-cooker and adjusting the temp at close intervals— the semi-chaotic nature of cocktail hour and river cookery is quite often at odds with this. I'd designate a pressure-meister for every use.
If it blows up, severe punishment and humiliation is in order.