Immediately put it into action for lunch as I did some pork ribs rubbed in cumin, Szechuan peppercorns and Guilin chili paste - browned the outside of the meat on all sides, then added in some carrots, onions and hoisin sauce, sealed it and pressure cooked for about 15 minutes. The ribs came out very well with a great spicy flavour and the meat incredibly tender - better results than I've achieved when trying to braise or grill.
For dinner I just had to use the pressure cooker again (after the success I had with the ribs at lunch), so made channa masala. Threw a cup of dry chick peas into the pressure cooker, added water and cooked under pressure - in 8 minutes the chick peas were almost done and just a little firm on the inside. Pulled them out, drained them, then cooked a masala base of cumin, onion, tomato, ginger, garlic and a mix of Indian spices in the cooker. Added back the chick peas to the masala, covered and pressure-cooked for another 5 minutes. Dinner (with an 04 Schlossgut Diel Pittermannchen Spatlese on the side) was fantastic.
I'm going to have a lot of fun cooking this weekend.
