@Corinthian Not saying the ring is defective. Saying you didn’t have it in correctly.
The liquid in that recipe comes primarily from the meat. You had plenty of liquid; it just ended up in the condensation collector because the ring didn’t create a seal.
@allyphoe I’ll make extra certain to seat the seal correctly on my next attempt. But as mentioned before, I have had this problem twice on this recipe and never with other recipes.
I use Costco eggs and they are usually fine. But I roasted one for Passover this year, maybe a little too violently, and it sort of crawled most of the way out of its shell in the oven, with beads of moisture covering the egg. It could have made a credible appearance in a horror movie. Looked more like one of the plagues than a symbol of renewal!
Never heard of roasted eggs!! Wow.
Made a bunch of stuffed peppers in the IP last night. The stuffing was ground turkey mixed with equal volume of finely shredded cauliflower plus onion, garlic, and spices. Placed the peppers in the pot, added 1/2 if a jar of pasta sauce plus a cup of water and then cooked for 20 min using Beans setting. Released the pressure and fed Mr. 
I’ve never used the beans setting - not even when I made beans before I don’t think! When do you decide to use that setting???
Your peppers sound delicious!
Thanks, abasket! This was not a recipe - I experimented with what I had in the fridge after a crazy weekend of doing taxes, taking kid to the airport, and hosting some folks for Easter. As far as the bean function, am just too lazy to set the pressure and heating ramp manually! this is high pressure and slow ramping so if the solid food is touching the bottom of the pot, it will not get scorched.
I am excited I found this thread. Our son started to use IP in college. He lives on campus, but brought it home while he is doing study abroad this semester, so we started using it ourselves just a few weeks ago.
We are not really “early adapters”, I guess, lol. We love it, but I always find myself changing recipes a little bit, not cooking times, but ingredients, mostly.
Best things we cooked so far (separately)were Moroccan lamb and a Buckwheat kasha with mushrooms and onions. Pot roast was decent too. Did anyone try using that fancy IP with a Bluetooth?
Made hard cooked eggs yesterday for a big Chef salad. Came out perfect.
Problem:
My seal ring smells! It smells of past savory meals and it bugs me to no end. I’ve tried everything: of course washing thoroughly after each use, soaking in vinegar, washing with fresh lemon juice, etc. It still smells.
I tried to order another one on my manufacturer’s web site, but they don’t sell individual parts, at least as far as I can tell. I have an off brand (Farberware 7-in-1).
Any ideas?
Unfortunately, that is the inherent issue of the seal ring material. I bought a second one that I use for non-savory things, but I have IP, so ordering was easy (Amazon). Try searching that jungle for a replacement ring - I found someone selling parts for our old faucet that is no longer made.
^^That’s what most people do - buy a second ring so one for savory and the other for non-savory!
When I am not using the Instant Pot, I put the lid upside down on top of the pot – (so the underside is exposed)-- and so far no issues with the sealing ring smelling. (But I’ve only had the pot a couple of months, so I don’t know if problems could develop over time)
That’s how I store it too, upside down, and the smell dissipates for the most part. It does not impart any taste to the food so not really an issue, though.
Me three.
Me four! But my nose is like GC/MS… so I still can smell it.
Attempted eggs again. Success just one egg with a hairline crack out of a dozen. Must have been the inexpensive Costco eggs.
I would like to try this - I could eat chicken/black bean/rice bowls 3 times a week!
http://cookfasteatwell.com/pressure-cooker-chicken-black-bean-and-rice-burrito-bowls/
I made a risotto bolognese last night that was a hit. http://www.pressurecookingtoday.com/pressure-cooker-risotto-bolognese/. Key was having the prep done in advance.
A while back, I put a five pound pork shoulder in the IP with a jar of very good barbecue sauce and cooked it for around two hours to make pulled pork. I divided it up into one-person and two-person servings and stocked the freezer. It’s been many different meals since then. Today’s lunch was a definite winner though: reheated the pulled pork with some onions and sweet pepper, heated some tortillas, and ate the pork-with-veggies wrapped in tortillas. Fast, easy, and VERY tasty.
We had friends over for dinner over the weekend. Did ribs, potato salad and a triple chocolate cheesecake in the pot. It could not have been easier. 
I did the Cheesecake the day before, potato salad in the morning and ribs late afternoon to be ready to finish just before dinner. Made a little cole slaw and it was done. Leftovers were great too. http://serenalissy.com/instant-pot-triple-chocolate-cheesecake/ http://www.pressurecookingtoday.com/quick-potato-salad-in-the-pressure-cooker/ Ribs were the recipe earlier in the thread.
I store my lip upside down also. I noticed that if I wash the sealing ring in the dishwasher, it doesn’t stink as bad.