I really find I like it best when I've done stews, pork shoulder, red sauces, and stocks. It pretty much works the same for all of them. I get all my aromatics

I really find I like it best when I've done stews, pork shoulder, red sauces, and stocks. It pretty much works the same for all of them. I get all my aromatics roughly chopped, saute for a couple minutes just to brown them up, then I put them in the blender and transfer to the IP for an hour or so. I just submerge the meat and guess at a time that matches a stove top pressure cooker. So I get what you mean about the hassle of multiple steps. I feel like I save time on the prep and stove managing. I only chop roughly and I'm not obsessing over doneness on the stove. I mostly do it, because the results are just better. Stews really are better under pressure imo.