If you run a boiler dry, any boiler, there is the risk to damage it, so the next time you make steam, it could explode.
That's why "real" boilers always have a means of knowing how much water is in there, and a
feed pump to replenish the water in the middle of a run.
That either means constant, and I mean constant supervision, or a lot of technology and automation.
I personally would not be comfortable with an aluminum boiler, since a rocket stove can easily produce temperatures that melt aluminum.
The presence of the water is what prevents that from happening when the pressure cooker is on a conventional stove.
pressure safety valves don't work the same way on boilers that they do on water heaters. If a boiler fails, and the pressure drops suddenly, ALL the water wants to turn to steam more or less instantly. That's a steam explosion. The safety temperature/pressure valve has to be able to port the steam/water/explosion force out of the building. That's very different that the function on a
water heater T&P safety valve. Mostly, it means bigger and more expensive.
Boilers are sensitive to water chemistry, water hardness and pH. If the water isn't right, it can cause corrosion and/or scale in the boiler, and then you're back to explosion
city or reduced efficiency with scale.
Boilers have to be periodically tested hydrostatically to make sure they can withstand (I forget exactly) double or triple their rated capacity.
Pressure cookers and canners generally work in the 12-17 psi range. For various reasons, efficient steam power usually means 70-200+ psi. That doesn't mean you can't get electricity out of low pressure steam, it's just going to be fairly inefficient.
Again, not meant to be discouraging, but there are definite hurdles with steam power.
troy