Electric pressure cookers ar great for soups, stews, ribs, etc,but you have to have some water to create steam pressure. I bought one and have used it a few times and the meat dishes were good but don't try mac and cheese, no matter what the book says! I actually find more use for my crock pot than the pressure pot. It is quick which is it's greatest advantage. The instructions that came with mine were useless. You can get free cookbooks for them from Amazon if you have a Kindle, or order from the regular bookstore. They have lots of cook books.

you can use paper towels after you skim as much as you can.Just lay on top.till they are saturated

thanks for all the suggestions about the fat. Some I've tried with little success but will try the others.

A regular pressure cooker is totally different than the pressure caner. The caner has a heat regulator on it & the cooker dose not. You can fix meals in the caner, but you can not can in the cooker safely.

Just watched the infomercial on this product and was tempted to pick up that phone, but I didn't.......not this time anyway.....

I finally got an Instant Pot and made a whole chicken. I found a recipe online. We loved it. It isn't a crispy skin
version but the chicken was tender,juicy and flavorful. I only added a cup of liquid but it made about 6 cups of delicious broth. Brought up to pressure, cooked 25 minutes and used natural pressure release

..curious, how long does it take to "bring up to pressure".... Never mentioned on infomercials

my book says between 10 and 40 minutes. This recipe took mine about 20

Make ahead just like you do now and skim fat.