Take a look at THIS OLD GAL'S website. There is also a Facebook Group for IP users that you can join. I don't have any to share-- many of them are like crockpot recipes and those definitely aren't our thing.

I just tried some very dry pintos in the Breville on the pressure cook beans setting and they're quite over cooked. Fine for my purposes where fast was more desireable, but still... I don't know enough about pressure cooking to exert my will over it.

I'm surprised no one mentioned Hip Pressure Cooking.

I like making beans with it. I have made this vegan black bean chili many times (but top it with cheese): LINK. I also made a veggie cannelini bean and kale stew that served as a topping for bruschetta. It would have been improved with some pork fat :)

I tend not to like braised meets and stews in the pot. Yes, it's a bit quicker but then you've got to reduce down the liquid or it won't taste right. I did this last night with Barbacoa for some tacos. The meat came out nice but it really needs a final broiling step or reduction. I think I prefer a rondeau/braiser or dutch oven for certain meat dishes, even if they take a bit more cooking time.

Does Instant Pot not have the reduce setting?

Walnut Creek, our Canadian Tire has them for $129, and I'm starting to do more reading up on it. How are you liking yours, now that you've had it for a couple of months??

Actually, I haven't used it yet. Waiting for kitchen mini-renovation to be completed, then got so sick the doctor wanted to put me in the hospital. I have just now started feeling like my old self and just this morning was thinking I need to use that Instant Pot today or tomorrow.

I am making this message thread a favorite and will update. I have high hopes for it.

This is DH's favorite thing to make in the Instant Pot:

FALL
OFF THE BONE RIBS

Ingredients:
3-4 Lbs. Rack Baby Back
Ribs (2-3lbs time drops to 20-25min)

4 cups
apple juice

1/2 to
1 cup apple cider vinegar

BBQ Sauce

Total Prep
and Cooking time 1 hr.

In the
pressure cooker make the braising liquid “The Bath” with 4 cups apple juice and
1 cup apple cider vinegar. Start to apply heat until the liquid is beginning to
steam or boil.

While
the braising liquid is heating up, pull the membrane off of the bottom of the
ribs and cut the rack in half so it fits into the pressure cooker.

Once the liquid is boiling; add the ribs
(thickest side down) and set the Pressure cooker to High Pressure (meat/stew
setting) for 32 minutes.

After
32 minutes are up; begin to preheat the oven at 400 degrees. Leave the ribs in the cooker for an
additional 5 minutes to allow for a little extra steaming and then use the
release valve to release the steam.

Carefully
remove the ribs with tongs and a spatula to a roasting pan and then slather the
ribs with BBQ sauce. Coat the bottom of the ribs first, flip them over and coat
the top. Place them in the oven
for 5-10 min to allow the BBQ sauce to properly caramelize. Remove
from oven and carefully plate as these ribs are fall off the bone.

Note: An alternate method for finishing can also be done on a hot
grill, 5-10min.)