@shellz Did the soup with barley expand way above the max line?
The max line in the IP is for the slow cook function. When foods are cooked in liquid in the pot and brought to pressure, generally it should be no more than 2/3 full.
I like the optimistic intro to the recipe - “spring is here”! 
Jan 5, 2018. lol. But I love cabbage in soups! I bet ground turkey would work, too.
For anyone who hates chopping cabbage - TJ sells packages of shredded cabbage.
@gearmom It was fine! I guess I lucked out. I think I’ll be a bit more cautious in the future. Would hate to have a mess on my hands!
@calmom I lucked out, I guess. Up to the line, and no issues with expanding Barley. Phew!
Pasta. Any tips? I tried it did not come to pressure fast enough so I stopped it and it was a gelatinous mess.
My suggestion is to concentrate on using the IP for longer cooking dishes where timing is not so crucial, at first, to get some successes. Almost anything you do with a pork butt and the IP will taste good. In soup, with beans, braised, stewed… it,s hard to go wrong.
@“Cardinal Fang” That it what I thought. I gave up and cooked it on the stove al dente.
Was it you who did the pasta?
Nope. 
I don’t own one, but gave one to D1 for Xmas.
Were you the one who did pasta?
Someone here posted how they did pasta…the browned the meat, put in the sauce…and put in 3/4 pound of pasta…and set it for half the amount of normal past cooking time so 4 or 5 minutes. Immediate release of pressure.
Said it was perfect.
Does that ring a Bell??
I’ve done sauce but never pasta! Yes it does ring a bell but I don’t remember the timing and such.
@thumper1 I think it was @Singersmom07 - way back in comment #359 who made the pasta to which you are referring?
Pasta post 359…it sounds easy…and good.
And post 506…that was the one!!
I have a pork loin ready to be cooked - anyone have a spectacular recipe?
I have done one pot pasta. It isn’t fabulous, but it’s easy and good “enough.” I always rinse my pasta first. Seems to help with gummy-ness. I use about 8-12 oz of pasta, 1 lb of browned ground meat, and 1 jar of sauce + 1 jar of other liquid (usually a mix of broth/water/wine). I like to use Italian sausage. Sometimes I add a browned onion and/or mushrooms. Add extra seasonings. Make sure the liquid completely covers the noodles, but don’t necessarily stir. Cook half the time on the package of pasta minus one minute.
@Hoggirl I wonder if whole wheat pasta might work well. It’s not as gummy.
@thumper1 - idk. I use gf pasta.
My Dh loves the one pot pasta. It’s not my favorite, but it’s okay.
@michiganbuckeye I usually make a lazy version of this for pork loin. http://emerils.com/127403/orange-cumin-and-cilantro-grilled-pork-loin As long as I have some sort of marmalade (even grapefruit), minced garlic and cumin to mix up for the glaze. I have not tried in the IP yet.
I’ll let you all know…after I finish my leftovers…I’ll try a IP pasta…with WW pasta and see how it is.
I will say…it’s not going to save me any time!