Originally Posted by callmaker60
They do tenderize what you put in them, but i think they take the flavor of what you have in, and the flavor is now in the liquid.
I haven't found that to be the case. Much of what I have cooked in it has been soups, stews and braised meats where the "liquid" is the sauce or broth served with the meat; the pressure seems to infuse the flavors in the liquid into the meats and veggies. Polenta was perfectly cooked in 15 minutes with no stirring; ordinarily it would take 45 minutes to cook with frequent stirring necessary to prevent scorching.
Also, hard-boiled eggs and cheesecake are perfectly cooked in a short time, on top of the trivet that came with the machine, with water in the pot to provide steam for pressure. There are a lot of recipes for "pot in pot" cooking that use that method, so you're cooking something in a shorter time but the extra liquid for create steam is not part of the food.