@RocketGuy I’ve made some really delicious Pork Ribs in mine. After cooking, I slather them in BBQ sauce then pop them in the oven usually under the broiler until they caramelize & get crispy. They taste almost like they came off the grill.
i also cook them in 2 cups apple juice & ¼ cup vinegar with a few dashes of liquid smoke.I tend to go heavy on the LS because it gives it a lot of BBQ flavor!!!
Another thing i do to cut back on the time it takes to reach pressure is that while preparing the ingredients, I turn on the cooker & let it start heating up. That way, by the time I’ve added all the ingredients, the liquids are hot & it only takes a couple of minutes after locking on the lid to reach pressure.
One thing I learned the hard way is that you should NEVER add too much liquid or it might never reach pressure. Back in the winter when I was making a lot of soups & stews, I over filled the pot which made it almost impossible to reach pressure. There is a MAX fill line & you really should stay below that line especially if you’re adding any pasta to the mix because they swell up really bad!!!
I’m also bad about forgetting to flip the lid into the “seal” position. it won’t ever reach pressure IF the steam is escaping!!!
BTW…CONGRATULATIONS on your major milestone today!!!