Yeah, I thought the same thing about the foaming beans, but haven't tried making any yet because the weather is too hot. I think the idea is to not overfill the pot (if anything foams or expands) so that there will be enough air space for the needed pressure. Also, I would think if the foam goes up into the pressure relief valve, it might clog it up some.
I made fresh corn on the cob after I first got it, and it was very easy and fuss free and quick. The whole ears were very tasty. I think I set the time for five minutes because I didn't believe they would cook in 2 or 3 minutes, but I believe it now. At five minutes they were slightly overcooked, but the taste and appearance was very good. You'll have to try fresh corn on the cob at least once this way, and you'll probably have to break them in half to fit them.
I made a roasted whole turkey breast in it the other night (a little over 7 pounds that I got on a special). Since I didn't think it would brown on it's own, I just put a bit of oil in the pot, turned on the browner, and browned the top of the breast ... then turned it over, added a little over a cup of water, then cooked on high for 1 hour ... released pressure, added large potato halves ... cooked on high another 12 minutes ... released pressure and it was done. That only took 1/3 of the cooking time of the regular roasting method ... and it was sooooo tender! I made gravy out of the liquid in the pot, too (although it wasn't very flavorful because it was just the breast/little fat). The turkey sandwiches the next day were a treat, too.
I also made chicken and dumplings ... so easy ... the chicken just fell off the bones ... but at the end, I suggest you turn it off, then turn on the browning feature, then drop the dumpling dough as soon as it starts bubbling (which is really fast), then just cook it that way until the dumplings are done.
I can't wait to try tougher cuts of meat, like venison and elk, as I've never been good at figuring out a way to cook those to a tender state, but maybe now ...
Fifty degree winter nights are cold? That's kind of balmy.
We get between 10 and 35 degrees in the winter where we are in OR, so 'comfort food' recipes will be nice to have pretty soon. DH loves navy bean soup, so that'll be the first bean recipe I'll try.
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