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http://www.seriouseats.com/2015/09/pressure-cooker-recipes.h... is a great resource. The Texas chili is incredible: it's about ~10 mins of prep (saute beef; prep chilis), 30 mins under pressure and ~10 mins to boil off the excess liquid at the end and thicken. When compared to the hours it'd take in a dutch oven or slow cooker, it turns "weekend meals" into weekday ones.

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Some of the instructions seem unsafe--how do you "heat oil in a pressure cooker until it's smoking"? You're generally supposed to only heat stuff with the lid closed, and at that point you leave it closed until it's done.

I have a stovetop one and without the lid on it's just a big pot. You can brown meat and cook normally in it. The electric ones may have restrictions on that.

There's a sauté button and you just use that.

The IP has a saute function that you use with the lid open

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