Top positive review
Quick pressure & sputter-proof lid design make a great cooker (+basic cook times & links)
August 6, 2016
I'm an electric pressure cooker evangelist & have been using my cookers daily to weekly for about 3 years. I use them both at home and for catering. (I've also owned conventional stovetop pressure cookers for decades, but seldom used them for anything but canning because I found them too futzy & myself too easily distracted to use them regularly.)
I *really* like this cooker. It performed beautifully with good range of long- and quick-cooking pressure cooker basics: pulled pork (in an hour fresh/1.5 hrs frozen--but keep it under 3# with frozen roasts--natural release); unsoaked dried beans (25 min, natural release); sliced beets in 5 minutes, corn in 2--quick release; white rice (rinse until water runs clear, then 1:1 water) for 3 minutes, with 10 min natural release; and medium hardboiled eggs in 3 min with 3 min natural release.
2 features make this cooker really stand out to me: 1) it comes to pressure really fast-->5 min when pretty full, >10 minutes when emptier (e.g., steaming 4 beets with 1 cup water; and 2) the lid's gasket encircles an interior barrier lid (much like a nice rice cooker), which keeps the pressure valves much cleaner when you're cooking messier foods (e.g., fatty, sputtery foods like large roasts; starchy, foamy foods like beans & grains). My other cookers have the gaskets attached to the main lid, which makes the valves more vulnerable to gunk, making one more thing you have to remember to inspect/clean every time.
This cooker doesn't come with a steamer rack, but you can use the telescoping type or one of these cheapies, which fit perfectly, for $3: https://www.amazon.com/gp/product/B00BM28O6C. You'll want one for steaming veggies or hard-or soft-boiled eggs (pressure steamed hardboiked eggs peel much easier).
The one drawback of this machine is that the minimum settable cook time is 5 minutes. All of the presets have a suggested start time, but you can use the +/- buttons to go up or down in 1-minute increments--but it stops at 5 min on the low end. I frequently cook for fewer than 5 minutes (veggies, rice, eggs, etc.). However, since really short cook times always correspond to either a quick release or a timed natural release, you can't just walk away when you're cooking these anyway, so the workaround is just to wait till the timer gets to 2 (for 3 min), or whatever, and hit cancel. Not ideal, but given the benefits of this machine, not a significant detraction. If you mainly cook meats, beans, soups, etc., you won't even notice.
Besides everyday foods, I also use my pressure cookers to pressure can small batches of soups, produce, meats, dried beans & leftovers. Note that this is NOT recommended by USDA in electric pressure cookers, because they can only guarantee food safety tests for the small range of stovetop cookers they actually use in their tests (and the variety if electric cookers makes testing them all unrealistic). But if you're an experienced pressure canner, you should be able to apply the same techniques in the electric cooker (i.e., set the dial to release and vent a stream of steam for the recommended time before switching to pressure, etc.). I don't know if I'd recommend it to novice pressure canners, but if you know what you're doing and follow modern pressure canning procedures.... I've been canning safely in my electric pressure cooker for years. (Take that for what you will--I frequently see terrible, outdated canning methods advocated online with the assertion that "I've never had any problems.") If you choose to can, this machine will hold 4 pints, using the rack I linked without the legs (the fit isn't quite as tidy with the legs off, as the bottom of the pot is tapered a bit--you can also ziptie extra can rings together to make a rack).
For reference, other 2 machines are Maximatic Elites, and I frequently use my dad's cooker (can't remember the brand) as well.
My favorite pressure cooker sites are Pressure Cooker Recipes, Serious Eats, and Hip Pressure Cooking. Fastcooking.ca is also a great resource, with charts for specific veg and bean times (dried beans from soaked and unsoaked).