The biggest boon of a pressure cooker is that you can cook something in 1/2 hour that on a good day should simmer for 3 hours. So last nite I got lamb stew done in no time, even though I didn’t start it till about 6:30. While onions caramelize in the bottom of the cooker , I tossed the lamb cubes with some flour, salt and pepper and the browned them also. I added carrots, herbs, paprika and beef base. Cooked under pressure in about 1/2 an hour. Very delish. Until I unwrapped the package though, I was convinced I had bought veal at the market. Huh?