Love mine too, all 4 of them ;) The only one I cook actual food in (and not use to can in) these days though is my electric multi function Fagor.

Tamara gave you the right advice, begin timing when it's up to the designated pounds of pressure.

Well, since this is True Confessions....I have three. Shhh....

And if your thingamagiggie pops up instead of jiggles, same rule applies. Pop up, start timing!

I only have one but it gets used often!

I have had my stainless steel pressure cooker for almost 52 years....I have had to replace the rubber ring several times but it still works well.
And I inherited a larger aluminum pressure from a relative.

I figured it was right to start timing from "jiggling" because sometimes it takes quite a while depending on what was put in the cooker. I've had mine a couple of years but still consider myself a rookie.

I just did a pork shoulder roast tonight. What do y'all like to make?

Love my PC!

I haven't boiled a pot of water for pasta in forever. I use my pressure cooker for general cooking - i.e. pasta, potatoes, rice, veggies, etc. It makes a fantastic pot roast, from pot to table in under two hours. And, I love it for quick, easy meals like chili mac or chicken soup. I've never been a fan of stovetop mac and cheese because, imho, nothing can replace a true baked and bubbly macaroni and cheese. But, I found a PC recipe that is super easy, amazingly fast and everyone loves it. This is one recipe that can be on the table in less than 30 minutes after locking the lid.

Pressure Cooker Macaroni and Cheese

(Adapted from: America’s Test Kitchen Pressure Cooker Perfection)

1 pound dried elbow macaroni

2 tablespoons butter

1 tablespoon yellow mustard

1 teaspoon hot pepper sauce

1 tablespoon Kosher salt (or 2 teaspoons table salt)

4 cups water

1 – 12oz can evaporated milk

16 ounces shredded extra-sharp cheddar cheese

6 ounces shredded Parmigiano cheese

Stir the macaroni, butter, mustard, hot pepper sauce, salt, and 4 cups water in the pressure cooker pot. Lock the lid on the pressure cooker and bring the cooker up to high pressure. Cook on high pressure for 4 minutes (both stovetop and electric), then quick release the pressure and remove the lid. Do NOT drain the pasta.

Turn the heat under the pot down to low (or turn the electric pressure cooker to simmer). Add evaporated milk and stir well. Test a piece of pasta by taking a bite – it should be al dente, but cooked through. If the pasta is still tough in the middle, simmer it for a few minutes, until it is tender.

Stir in the cheese one handful at a time, stirring constantly and waiting for the current handful to melt before adding the next handful.

Remove from heat and serve. Enjoy!

(I usually just do a squirt of Sriracha sauce for the pepper sauce. I don't care for mustard, but in this recipe, the mustard and pepper sauce just add a depth of flavor.)

Tamara, I will try that but have a question....when do you add the evaporated milk? I presume before you add the cheese, as I've made a similar recipe.

Oops! Yes, before the cheese. I edited. Thanks, dees!