Since the pasta fiasco, I've made a few more things. Some good and some not so great.
Not so great:
I tried cooking frozen Zaycon chicken breasts for around 13 minutes. Tossed them in along with some salt, pepper, garlic powder and a little water and let it go. Due to the thickness of the chicken breasts, it was still raw in the middle. Pressure cooked it again for another 15 minutes or so and it came out done but it turned out dry (this could have also been because I was too quick to cut into the chicken and caused all the juices to spill out, drying it out). I didn't really get the seasoning either.
Better:
I wanted to use up some leftoever ribeye slices so decided to make an impromptu "french onion dip" - sauteed some onions, added garlic, and semi-caramelized them, added meat to brown, added rosemary, and then poured in almost a full bottle of Black Toad (dark ale I like from Trader Joes) and almost 2 cups of water. Let it go for about 10 minutes and it was good to go. I only had cheddar and sweet rolls, so it wasn't ideal, but you'll probably want to have a hoagie or two on hand + provolone haha. There was a good amount of au jus left for dipping too.
Pretty darned good:
My first attempt at pho (following several recipes that I googled). I used a combination of beef hind shank, beef neckbones, and oxtail. About 3lbs of meat to roughly 7 cups of water plus all other ingredients (rock sugar, toasted spices [star anise, coriander, cloves, cinnamon, white/black peppercorns], toasted onion and ginger, fish sauce....) and set it to manual/high pressure for 60 minutes. It took closer to 20 hours to come up to pressure and what not. Someone recommended letting it sit for the natural release but it felt like it was taking forever, so I quick-released it maybe 20-30 minutes into waiting. The broth came out pretty nice but I feel like it was still lacking a bit of body. I probably need to throw in a meaty chunk of chuck or brisket to get a more full flavor. It's fun making broth though :D The oxtail is crazy-delicious too - everything is fall-off-the-bone and the gelatin and marrow nearly melt right off the bone
Something interesting I've noticed, and maybe I'm just way to conservative about seasoning, but it seems even after I salt meat relatively well, it doesn't come out of the PC very flavorful. I'm sure it's the amount of water I'm adding too. But with the pho, I salted it pretty well I thought. Guess it's better to adjust *after* everything's done anyway, so as to not produce something overly salty (ugh that reminds of recently when my dad cooked vegetables and wanted to add sugar, so grabbed what he thought was sugar (which was actually the concentrated sea salt you can get at the Korean market intended for bland soup) and poured a ton of it in while sauteing the veggies. It was horrendous.