I don't often use a paring knife for paring, but it's just much easier to manipulate than a larger knife for jobs like de-ribbing large greens, trimming the eyes from potatoes and sweet potatoes, etc. For actual paring, you want a ceramic peeler. Oh yeah, you need a ceramic peeler. While we're on ceramic, make sure the burr of your pepper grinder is ceramic, too.

As for pot and pans - besides the pressure cooker, I'd go with one cast iron skillet and one enameled cast iron pot ("oven"). I'd say you want the big pot to be at least 3 quarts and probably larger. I'm all about one-pot meals and making enough for a few days. (I like leftovers for lunch more than I do for subsequent dinners.) You want to be able to simmer pasta sauces, soups, stews, etc., that would just turn into a few quarts of rust if you did it in bare cast iron.

But you can always use the "pot" part of a stainless steel pressure cooker as a regular pot - lots of them come with a non-locking lid for that purpose.

And silicone. As a substance, that's totally indispensable in the kitchen. A couple of silicone potholders (make sure they're easy to manipulate, I have a few that I don't use because they're just too stiff and large). A couple of silicone scraper/stirrers - the large ones that are sort of half shaped like a spoon are my favorites. If you bake at all, a cookie sheet for support, plus baking pans in silicone in whatever sizes you use, and/or a Sil-Pat mat or two.