Hi Just got my IP and very impressed Thai chicken curry and rice on the plate 30mins from walking in the door ( OK DS did chop an onion and carrot for me) .
Made ... more Thai curry and a large spag bol so far (yummy )
I'm not scared it it and actually am a pressure cooker user of the old school but defaulted as I got a slow cooked and minding the thing like a baby them having to clean it was a pain.
sooo 2 1970's aluminium battered pressure cookers out for the " tap an" and new IP bought- the old battered baskets and trivet fit fine though LOL.
What do I really need to know?
I know that pressure cooking in IP is a lower pressure than the old stove top ones. I've just used manual high pressure so far and guessed the time pretty much ( 3mins high and NPR for the curry and rice as that seemed to be jasmine rice pot in pot timing and 15mins high and NPR for the spag bol )
So what would you use low pressure for?
How do i use the fancy setting- why use the porridge button for instance.