Some good tips/ideas from “seasoned” IP users!
https://www.nytimes.com/interactive/2017/02/01/dining/instant-pot-recipes-user-tips-pressure-cooker.html?smid=fb-nytdining&smtyp=cur
I will never boil eggs again. I saw a demonstration of hard boiled eggs done in the instant pot on YouTube, and the chef promised that the shells come right off when they are done. I always struggle with boiled eggs, don’t ask me why. I always end up with mangled eggs.
Given my history with something supposedly so simple, I was skeptical. But the shells did come right off!
I love this instant pot!
At first I thought you were saying you had an Instapot disaster with eggs - look at you - that’s great!
I’ve not done eggs but mostly because while I love eggs (have one every morning!) boiled is not my prep method of choice!
IP is worth it for me even if I only use it to make hard boil eggs.
When we got home the other day and needed to make a quick lunch, DH said how about tuna salad sandwich then he said, oh but the eggs will take too long. I said, not at all and immediately turned on IP. 5 minutes later, eggs are done!
I agree with you if talking about breakfast. I like to eat the whites for snacks, and last night I was making a big Cobb salad. DH would be sad if no boiled eggs in his Cobb salad, lol.
So far my instant pot is mostly a potato salad maker. But I love how fast the eggs are and how easy they are to peel. I can’t imagine going back.
Making a beef roast tonight! 
You can do poached eggs in the instapot
1c hot tap water in IP
Glass 3.5 ramekin, wiped with Pam
1 tsp vinegar, one-third cup tap water cool
put in egg
Place ramekin on trivit
2 min (HP)
QR
note: if you prefer the white a little harder do 1 min NPR then QR
Lifted eggs out with minimal sticking
Clean up a breeze
Intrigued after reading the NYT review. Does the pot do all meat “well done” or is it possible to have medium and rare too? Any suggestions for size? I’m mostly cooking for 3, so wondering if the 5 qt is better than larger sizes. Six qt seems to be the standard. Need to read the whole thread but I’d like to place my order soon.
@momsquad - there is an Instant Pot Community on Facebook with 380,000+ members where you can get more information than you would ever want.
There are just two of us, and I have the 6-quart, but we like having leftovers.
I’m not sure about the answer to your meat question, but I tend to cook more pork than beef. Most meat is braised (there has to be a certain amount of liquid in the pot for it to come to pressure). Hopefully, someone else will be able to answer.
My favorite thing to make in it is risotto!
@Hoggirl , what’s your favorite IP risotto recipe?
@momsquad you can cook it rare. Folks do that for a French dip type sandwich. The Facebook community that @Hoggirl mentioned has a good search feature. I’ve seen posts about it - I think they do something like a sear then a 2 min cook with a natural pressure release. Haven’t done it yet so don’t quote me.
I like the 6 qt duo. I make yogurt and proof dough in it. It’s the perfect size for a family of four. The 5 qt is a bit shorter which isn’t an issue until you try to cook a whole chicken in it. Or if you try to cook teriyaki chicken thighs and rice (rice in separate bowl) at the same time.
I would go with the 6 quart - you don’t have to fill it for things to cook well or efficiently.
I cooked a beef roast tonight - enough for maybe 4 people to have one serving. I browned it on both sides on saute, then added a cup of water and stirred to get the bits off the bottom of the pan, inserted the metal trivet thing and set the browned roast on top with a few whole red potatoes and baby bella mushrooms. Cooked on manual for 35 minutes and let it NPR.
Here is a basic recipe/method with some variations:
https://www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes/
I use her basic method for any risotto recipe I use.
This on is more labor intensive, but delicious:
http://www.pressurecookingtoday.com/pressure-cooker-risotto-bolognese/
My favorite is a Cajun crab risotto from Bob Warden’s pressure cooker cookbook. I think it’s called Great Food Fast.
There is also a pesto risotto in that book that’s very good.
HTH
I know hard boiled eggs should take only like 5 minutes, but at this point I seem to take so long researching how to cook in this thing that the expected time needs to be tripled at the very least! The manual that came with this thing stinks.
Meanwhile, I did make some yummy mashed potatoes to top off the shepherds’ pie tonight.
You don’t need the manual. Just hit beans button and set the time to 3 min. Perfect.
@DMV301, I hear you.
I tried several methods for boiled eggs; even kept a note book on my results. At the end, I find this simple method for well done eggs (for tuna or potato salad, etc):
1 cup of water in pot.
Eggs on the trivet.
Manual 2 min.
Natural release (can QR after 10 min).
Peel when cool (can put in ice if in a hurry but not necessary)
I bought mine last summer and got started to build my confidence by making nutritious chicken bone broth in there, along with soups and this recipe just dropped into my inbox via google alerts. Looks good, a little more fancy. http://www.blog.thezenofslowcooking.com/instant-pot-coq-au-vin-a-la-julia-child/
@musictherapymom I bought the Instant Pot IP-LUX60 6-in-1 and when I slow cook in it set the vent on the lid to VENTING. Works great.
This morning over breakfast DH told me to stop talking about this “magic pot” and just buy it. Yay! My Valentine’s Day gift. The tough chunks in last night’s goulash were the last straw for me. I’m not sure if Costco is using different cuts for the stew meat supply but the last few times I’ve used it the meat has been tough, even after hours in the Dutch oven on low heat. We love plain whole milk yogurt so that might be the first effort with the new pot, followed by risotto. I’ve had a package of arborio rice for awhile but have a vague memory of a gluey mess from a previous attempt. I’ll check out the Facebook site, thanks for all the tips!