This isn't the pot but the pan and can be done in ten minutes, sooo good, add a veggie and baked potato. Yum time.

1. Turn broiler on.
2. Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
3. Broil
   6 to 8 minutes or until scallops start to turn golden. Remove from oven
   and serve with extra melted butter or margarine on the side for
   dipping.

I do ribs ..So easy. https://www.pressurecookrecipes.com/easyrecipe-print/4067-0/

I also like to make these in advance to grab for a quick breakfast (modified with no potato and sausage instead of bacon) https://thisoldgal.com/pressure-cooker-frosted-egg-cupcakes-frittata/

Love my Instant pot! There are wonderful recipes on Skinnytaste.com.

Thank you! Yayagal and 4boys2 those sound delicious!

jb1586 thanks!! This is very helpful!

The thread title had me anticipating something else lol! You know how this Conversations side can get... ;)

The blog Hip Pressure Cooking (Laura Pazzaglia) has some good recipes

https://www.hippressurecooking.com/

I've had good success with this veggie chili:

https://www.chowhound.com/recipes/pressure-cooker-vegan-black-bean-chili-30307 

I've also made some nice meat-based dishes as well.

There is a thread on the kitchen table forum with the same title lol! You should check it out. I posted on it I have the Aroma multi cooker which does pretty much all the same functions. It doesn't do press cooking but does sauté and simmer, slow cooker, soup, rice various ways, Oatmeal, lots of features. I absolutely love them I have a few actually one lives in the RV and I have 2 in my kitchen. I have a lot of recipes many I have created from scratch. But pinterest has tons of them just search for rice cooker recipes or instapot recipes. The Aroma website has pages of recipes. I made a cheesecake in mine, Google it, and it was excellent and very pretty. I just bought a new package of steal cut oats to cook in it. So good!

I love the saute and simmer feature. You can put your meat and vegetables in and brown them then add your other ingredients to the pot and shut the lid and it will cook the meal perfectly. It senses when it's cooked and it's always right. Then it turns to keep warm.

They have this model at Costco now for under $40 which is a steal. I bought one for my neighbor and she has thanked me multiple times for it she loves it. It is a cool exterior device so it doesn't heat up the house and it won't burn little hands.

Cheesecake made in the multi cooker. And mine was very good. I had never made a cheesecake. I don't have a picture here of mine but they really are that pretty.

http://ths.gardenweb.com/discussions/4734360/question-about-instant-pot?n=24

Oh and never boil an egg again! Put them in the Steamer basket and a little water to the pot, turn it on steam for about 15 minutes and perfect eggs that peel perfectly after cool.

https://www.pressurecookrecipes.com/instant-pot-users-common-mistakes/

Agree with the recommendation of the Hip Pressure Cooking web site. I also have her cookbook. There is a section in the back that tells you timing for cooking just about anything. That itself is worth the price of the book.

If you want to see a demo of the different models of instapot's CHef AJ is doing one on facebook today at 2:30 pacific time. you can watch the replay later. - It will be vegan cooking (whole food plant based no salt oil or sugar)

I love this recipe for the instapot. DH does too. Vegan bolognese sauce

and this is a good book plant based Instapot recipes

Sorry I missed the responses! Gooster - thanks! There are some good recipes on those links! I think I found one I want to try!

Raven - that cheesecake looks amazing! I like that you can use one pot for everything too! The commonmistakes link will be very helpful!!

sas95- thank you! The timing is the biggest variable with the instantpot so that will be good information!

Boopadaboo - thanks! I will check these out! I'm trying to eat less meat, or only free range if necessary, so these will be helpful. Plus believe it or not, I have never cooked raw meat. I am a little nervous! Isnt that silly?

My DH's family used pressure cookers and I always thought the food that came out had a weird texture and was tasteless, no matter how much salt and pepper was added. How is the insta pot food different?

Like any other cooking method, the results are dependent on the skill of the user. Tasteless food is a function of the (lack of) seasoning you use, not the cooking vessel.

By the way, we have had good success with a number of the pressure cooker recipes on Serious Eats. They are a bit more labor-intensive than some, but great flavors.

Serious Eats Pressure Cooker recipes

sas - I should have added that my inlaws are good cooks so I attributed the bad results to the pressure cooker and not the cooks. Everything else that came from the kitchen was fine. And the manner of cooking in the pressure cooker - high heat and condensation, isn't that basically boiling your food? Wouldn't that explain the texture issue?

Again, just wondered how the instapot was different?

Not silly at all Rockybird!

d_gw - was it meat that had a strange texture? I have never used a stovetop model so I cant say. I hve never cooked meat in the instapot but DH has and it seems like people love it!

I forgot the the veggie queen - a great reference for cooking times for bean, rice and lots of basics as well as recipes...

Rocky, yes, it was meat. Can't have a meal at my inlaws without meat :)

A pressure cooker isn't best, or even good, for everything. As far as meats go, I think that a it is best for those meats/cuts that generally take a long time to cook. So I'd more likely use it for a stew or short ribs than a chicken breast. I'm not sure what your inlaws were cooking in it, d_gw, but I don't notice any difference in texture between a pressure cooker beef stew and one cooked the traditional way.

We are pretty serious cooks, and use our pressure cooker (not an instant pot, but another brand of electric) mostly for beans, soups and stews. And hard boiled eggs, for the reason someone mentioned above. For soups, it is really amazing to be able to make a complex-tasting stock in no time, or a soup that tastes like it has been simmering all day in a matter of minutes.