you can google; "recipes instant pot" and you'll get zillions. If you don't eat so much meat, do you eat beans? Instant pots are BRILLIANT for cooking beans. Oh and, you know you can throw frozen meat in the IP and cook it? If you want to save money (and avoid additives) try making your own sauces or spice mixes: very satisfying. (I even made mustard a few months ago: easy peasy!)

online - too many special ingredients. I know, that's just me. I didn't know about cooking frozen meat (and my lousy manual certainly won't tell me. So its a Google and then I get these long-winded blah blah blah. Some try to sell me a cookbook and I don't know if it will "fit" my particular model.

The manual that came with it is really lousy. So I'm struggling with even the basics.

Beans - I've gotten sick of them, though with the exception of chili beans -- I use a small amount as kind of a gravy or topping. (From a can). I used to slow-cook them all the time from my slow cooker.

Remember: for recipes and info about ANYTHING, google is your friend -- even for how long to cook pre-soaked beans in an IP! You're gonna love cooking beans in an IP: so fast!

Don't limit yourself with Campbell sauce meals. There are so many great recipes for the Instant Pot.

Here's a really good source. Recipes are tested before they add to their list. When I'm looking for a particular recipe, I check out this site first.

https://www.pressurecookrecipes.com/

Good luck with your Instant Pot. Once you get the hang of it, you too will be using it all the time.

There was a thread on that not too long ago that I'll have to review
https://www.democraticunderground.com/1157133353

Place the trivet that came with your instant pot in the bottom of the cooker.

Pour two cups of water into the cooker. Place one or a dozen eggs in the cooker.

Place lid on cooker and make sure the vent is closed for cooking.

Set cooker to steam and set time for 5 minutes.

While the eggs are cooking prepare a bowl large enough to hold the number of eggs you are cooking with water and ice for an ice bath.

When the timer signals end of cooking unplug, or turn off the cooker and let stand without opening the lid for an additional 5 minutes.

After the eggs have been sitting in the closed cooker for the 5 minutes release the remaining pressure and move them to the ice bath for an additional 5 minutes.

You can now peel them or place them back into the egg carton for peeling and using later. Make sure to mark the carton that it contains boiled eggs.

5, 5, 5

Hope this helps.

the only thing is 5 minutes in the ice bath is a long time -- the eggs were room termperature on the inside. I may just cut the ice bath time to near nil if I want to consume hot eggs right away. But as you mentioned, its for using the eggs later --

"You can now peel them or place them back into the egg carton for peeling and using later. Make sure to mark the carton that it contains boiled eggs."

Other than that it worked great.

I don't have a "Steam" button or a "Manual" button like some IP recipes talk about. But anyway the "egg" button worked fine. It's default, BTW, is 5 minutes and high pressure.

It took 8 minutes to preheat (I used 2 cups of water as you suggested), 5 minutes cooking phase, 5 minutes "let it sit" phase for a total of 18 minutes. Additionally there's the ice bath time, which I might reduce to like 30 seconds.

Thanks again.

You’ll never make them any other way. I bought an egg rack or you can just put them in the steamer basket. Add 1 cup water to the IP and cook on regular pressure for 5 minutes. I let mine stay in there a while and then put the eggs in a bowl of ice water for about 10 minutes. Shells slip right off no matter how “young” the eggs are.

Here's the "recipe" that I used.

https://www.pressurecookrecipes.com/instant-pot-hard-boiled-eggs/

and I thought, HMMMM, I can make a potato salad from it, and I wished I had made an extra hard-boiled egg this morning to use as an ingredient. Well, I can make one with very little effort now.

Edit: interesting that your recipe doesn't have a "let it sit" for ___ minutes phase, but i see that your cook time is longer (8 minutes if high pressure, or 12 minutes if low pressure) than the "5 5 5" method.

Edit: done with eggs. I put one (chopped) in my potato salad and it definitely enhances it.

I did appreciate the actual discussion though. My sister has advised me about all the good stuff she has made in her insta-pot. She still likes to give her little brother advice, even though I am approaching 60 and have been cooking almost every day since I was 25.

The Mitt Romney anecdote gave me a good laugh.