A few observations:
* People might tell you the pot can cook ribs in 20-22 minuets, but in actuality it takes ~10 mins to build the pressure from start and another 18-20 mins for natural pressure release at the end. So if the cook time is 20 mins, it actually takes 10 + 20 + 20 = 50 mins total.
* If you want the texture and flavor for the ribs you will need to brush sauce then roast in oven for another 5-10 mins.
* If you're cooking soupy stuff the pressure release time will take longer. Even after 30 mins, when I turned the pressure valve it took a while to release all the pressure.
* This pot is great for making chicken soup or similar, like chicken pho soup base. But for Taiwanese style spicy beef noodle, it can cook beef and tendons quickly but flavor infusion in the meat is a little lacking. Also since the pot is closed, you can't skim the scum like stove top during cooking. Need to do longer pre-boiling step on stove top for beef and pork.
* The saute function is great for onions and spices, or even meats before you pour liquid in to de-glaze.