Oh--you asked for recipes. Here are two from Lorna Sass, either of which would justify the purchase of a PC: Curry in a Hurry This recipe from Lorna Sass’s Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. This is another recipe that’s ridiculously easy yet produces delicious food. If you don’t want to mess with the yogurt, peas and cilantro, don’t bother—the dish will still be very tasty, but the sauce won’t be as rich or velvety-smooth. ( I personally don’t like cilantro, so I don’t use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. –Once you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons Patak’s Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 ½ cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn’t tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices and Cooking times Chicken (see notes above) 8 min high pressure, 4 min of natural release, then quick release Beef (boneless chuck, 1” cubes) 8 minutes high pressure, then natural release Pork shoulder (1” cubes) 8 minutes high pressure, then natural release Lamb (boneless, 1” cubes) 12 minutes high pressure, then natural release If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1” cubes before cooking.. Osso Buco alla Milanese (Braised Veal Shanks, Milan-style) Serves 4 This recipe for Osso Buco is from Lorna Sass’s Cooking Under Pressure. I have made Osso Buco both as a slow braise (traditional), and made it in the pressure cooker. I actually prefer the pressure cooker version. Even if you’re only cooking for two and using just two veal shanks, don’t halve the remaining ingredients; the sauce is wonderful by itself, and any leftover sauce will make a great pasta sauce for the next day. Once you get the Osso Buco started in the cooker, cook up some pasta or rice to soak up the sauce. The gremolata garnish is traditional, but I don’t care for it; some authorities, such as Marcella Hazan, don’t use it. 4 veal shanks, about 10 oz each 2 tablespoons all purpose flour 3 tablespoons olive oil, divided 1 large onion, coarsely chopped ½ cup dry red wine or dry vermouth 1/3 cup beef or chicken stock or bullion 2 medium carrots, coarsely chopped 1 stalk celery, sliced thinly 1/2 pound mushrooms, thinly sliced One 14 oz can tomatoes, coarsely chopped, including juice 1 teaspoon dried basil 1 teaspoon dried oregano ¼ teaspoon grated nutmeg (optional) ½ teaspoon salt, or to taste (less if using canned bullion) Freshly ground black pepper to taste Gremolata: (optional) 1 tablespoon finely minced garlic 2 tablespoons grated lemon zest ½ cup finely minced fresh parsley Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off excess flour. Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter. Add the remaining oil and sauté the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick-release method (venting the steam or putting the cooker in the sink and running cold water over it). Remove the lid, tilting it away from you to allow any excess steam to escape. Prepare the gremolata, if used, by combining the garlic, lemon zest, and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust seasonings and serve. Note: if using smaller shanks, check for doneness after 15 minutes of high pressure.

I am not an expert. I do not have a mulit-cooker. High pressure for cooking is 12 psi. A stove-top one can get to 15 psi. All that means is that an electric device takes longer to cook the food but it's measured in minutes. Not a deal breaker but be aware that using recipes from other sources will mean adding time. I have not come across an electric PC that reaches 15 psi. You need to fill the inner pot at least 1/5 full to use it. It may not be able to PC small amounts. I don't know if the max and min or marked on the pot, though. Stews will need 5-6 cups of liquid to prevent burning. Looks like you you 19 cups of volume available for foods that don't expand while cooking. 14 cups for those that do. From the manual: Be aware that certain foods,such as applesauce,cranberries,pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth, sputter, and clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker. It says that you can use this to pressure can. I would not advise this since elevation plays a key role and you don't know how it would affect the amount of pressure you can achieve. I can't imagine that it holds 4 qt jars, which is the starting point for USDA recommendations. I use non-stick for certain things. I follow the guidelines and really don't worry about it. Each person needs to make that decision for themselves. I don't worry about aluminum, either, but then I eat out and use induction so I don't have the option at home.

I have several and all of my family members have them too, being Cajun we eat a LOT of rice so having the rice cooker comes in very handy, and frees up one more burner and pot for all those big meals. Can I cook perfect rice with out it, I sure can so can all my family, it is one of the first things we learn LOL but do I love my rice cookers I sure do and use them almost daily. They do so many things besides cook rice, if you do a search for rice cooker cookbooks you will be amazed and they are good recipes. Most of the ones I now own are Aroma brand I also have a couple of the microwave type and like those too, they are especially handy for steaming veggies. but they work equally well at cooking rice. I appreciate technology and consider the rice cooker a nice step.

you guys need to hop a plane and come to dinner ! I love to cook for crowds ! You are, as usual...sweeties ~ rcvt: thank you and if there is anything that I can help with as far as cookbooks or recipes or techniques please let me know. We have been cooking curries for a long long time. c