What are you planning on pressure cooking?
I’m anxious to see how it does a whole chicken. Husband has a barbacoa recipe he wants to adapt to it. And I like beans, and look forward to cooking them faster. Also, faster bone broth!
I’m initially looking forward to hard-cooking eggs that are easy to peel - I think I’ve done several threads on that, and have tried many techniques; but I’ve never mastered peeling eggs that reliably look nice for deviled eggs.
(The best trick I’ve tried so far is to put some olive oil in the boiling water; but still not ideal.)