I'm so glad you are still using your Pots 
I think it really is one gadget that is truly useful and not just a one hit wonder. I did give up making so many cheesecakes, though, because as amazing as it is, it doesn't take the calories out of food, and they are just so easy to make that it can become a bit of a daily habit 
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You really can cook meat and chickens from frozen, by the way, quite safely, and they will be tender and beautifully cooked. The reason is that because it's a pressure cooker, it won't get to pressure until the water boils and turns to steam. It won't do that until it has defrosted the meat and brought it to ambient temperature, because otherwise, every time the stream comes into contact with the cold meat, it will cool the steam and it will turn from water vapour to water again. It's only once it is all at sufficient temperature that the steam can stay in that state and the pressure can build, so the cooking time can start. So starting with frozen meat just means a longer cooking time. There is no risk to health because the temperature is steadily rising then staying at a high heat.
For new users, the only difficult thing is direct contact with sugar on the bottom of the pan. Because the heating element is there, it gets tricky. So if you cook a tomato based dish, you always add the tomatoes last, and don't stir. If you are going to be adding sugar, do that last. If you need to use something sugary in a savoury dish that uses onions, put the onions in first as a base layer, so they can coat the bottom of the pan so that the element has something 'friendly' next to it.