I don't have any electric models. But the two different models that I have are both stove top models - Fagor & Kuhn Rikon.
Basically, they all pretty much operate the same way; You put your food in the cooker, add water and seasonings, put the lid on, turn it so that it locks on, turn on the burner or in your case, the electric control, wait for the pressure to come up, and when the control begins to jiggle, if there is one, you start counting down the cooking time from there.
Be careful not to let the cooker stay on longer than planned, or you could end up with overcooked food. They are fast, quick and efficient.
What actually happens inside is that all of the air is allowed to escape and is replaced with pressurized steam from the liquid, which helps cook the food super-fast.
Usually, the amount of pressure that builds up inside the cooker is about 15
psi (pounds per square inch). For instance, soaked dried pinto beans usually take about 45 minutes in the pressure cooker, as opposed to about 4 hours
being cooked in a regular pot.
Pot roast and stew beef takes about an hour or so instead of two or three hours cooked the regular way. Try something simple & easy first like beef stew. Keep it simple to your level, then slowly expand to bigger and better things as you become more comfortable with your unit.
But DO NOT try to defeat the safety features. Follow the instruction manual to the letter. And when you feel better aquainted, you can add more stuff to cook at you leisure. I hope this helps.
Corey123.
