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My first attempt with the IP other than the initial cup of water test was split pea soup. I had two recipes that were basically the same except one called for 12 oz of dried split peas and the other the whole 16 oz bag. Three cups of water/broth were included with carrots/onions/celery/spices/ham, etc. I used the 16 oz bag and a quart of chicken broth (4 cups). I could NOT get it to come to pressure and I kept waiting while the release valve kept spitting for over 30 minutes! Finally, I got a "BURN FOOD" error and did a quick release and the whole pot was full of cooked peas and NO liquid. The bottom was scorched but I was able to spoon out the peas into a pot and I added at least another quart of water to warm it up on the stove. It turned out fine and I figured out that I had failed to be sure the valve was in pressure mode and not VENT mode. The so-called instruction book is worthless! I learned on this model the valve automatically sets for seal when you put on the lid. I had tried to push it down when it kept spitting not realizing I was venting it the whole time!

The second thing was the rice and chicken dish that I should have not used basmati rice in the recipe. The flavor was good but the rice was mushy from cooking too long.

Then the Chicken Pad Thai which I really liked. I'm still eating it as my husband decided he didn't like the flavors even though he LIKES Pad Thai Shrimp.

Lastly, I made a cheesecake today and it turned out GREAT. I'm sure it will be even better tomorrow after it chills thoroughly. My 7" springform pan was not quite deep enough but it still worked out okay. I'm doing a pot roast tomorrow.

I've been watching YouTube videos (Pressure Luck, for example) and bought a 500 recipe cook book. I'd love to hear of some more recipes y'all have enjoyed. Thanks!

I haven’t tried cheesecake yet, but it’s on the list. (It’s hard to find an 8-inch springform pan in the thrift store - but if I think I can eventually find something there, I’ll wait instead of paying twice or more elsewhere :-)

I think we got the ‘burn food’ notice on one of our first forays, too. There’s a slight learning curve, but after that, lots of good results. We especially like it because it’s so fast; we’ve often used it on weeknights to make things we’d never otherwise make until the weekend.