In Which I am a Jerkass to People Who Don't Like Pressure Cookers

I'm on several Facebook groups devoted to pressure cooker recipes and tips, and every once in a while you get a naysayer in the group who complains that the Instant Pot isn't really "instant."  Their argument is usually that it takes time for the pot to come to pressure, or that you might spend some time waiting for the pressure to release naturally after cooking.  They usually say something about how misleading it is to say, for example, that you can cook corn on the cob in 2 minutes because it takes 5 or 10 minutes or whatever for the pressure to build.  Bitch, please.  Do you not also have to wait for a pot of water to boil if you cook corn on the cob on the stove?  Do you not have to wait for your oven or your grill to preheat for some recipes?  Do you not have to wait for meat to rest if you've cooked a whole chicken or a roast?  Yes, you do.  Shut up.  Because you know you wouldn't buy the product if the company called it the Moderately Faster than Your Usual Method Pot.

Besides, in many cases, the electric pressure cooker actually does save you a ton of time.  This is especially true with tough cuts of meat that need a lot of cooking time to become tender.  Like brisket.  Holy cats, do I have an awesome brisket recipe in the pipeline for you.  The next time I make it, I will definitely take some pictures and post the recipe.  Stew meat, or chuck roast (from which stew meat is sometimes cut) are other examples.  This goulash takes about 2 to 2 1/2 hours to cook on the stove top.  And that's just the simmering time; no prep time included.  I made this, start to finish, in about 1 hour.  That includes about 15 minutes spent cutting one half of a damn onion because I kept having to stop cutting to keep the baby from ripping pages out of his sister's book.  Add the time savings to the fact that you never have to stir a pot, or fiddle with the controls on your burner to get the simmer at just the right level.  Hands off cooking?  Every mother (hell, every adult) can appreciate that.

Hungarian Goulash

2 Tbs. oil
1 medium onion, or about half of a big onion, sliced
2 lbs. stew meat or chuck roast cut into about 1/2" cubes
1 1/2 cups water
3/4 cups ketchup
2 Tbs. Worcestershire sauce
1 Tbs. brown sugar
1 garlic clove, minced
2 tsp. Hungarian style sweet paprika
2 tsp. salt
1/2 tsp. dry mustard

Mix the ketchup, Worcestershire, brown sugar, garlic, paprika, salt, and dry mustard together in a bowl and set aside.  Turn your pressure cooker to saute mode and add the oil.  Once the oil is hot, add the sliced onion and a sprinkling of salt, and cook until the onions are softened.  Add the meat and cook until it is browned.  Add the water and ketchup mixture and stir to distribute the sauce all over the meat.  Turn the pressure cooker to the meat setting and set for 30 minutes.  When the 30 minute cooking time is over, do a natural pressure release for at least 10 minutes.  You can serve it right away, or you can thicken it at this point if you prefer.  To thicken, stir together 1/4 cup water and 2 Tbs. flour.  Turn your cooker back to saute and add the flour and water mixture slowly, stirring constantly.  Bring it to a simmer and let it bubble away for a minute or two until the sauce has thickened.  Serve over hot egg noodles.