Well, you scared me! We also bought a Unit pressure cooker. The gum smelled, but at the time of reading this topic I had not cooked anything in it yet. Yesterday I rushed home - the first thing to do to the elastic band on the lid - to sniff. It stinks. I washed it with cool water and soap. It smells. During the first use of the pressure cooker (stewed meat), sometimes, it seemed to me, there was a chemical smell around. But the meat smelled like meat. I did not cover the pressure cooker with a lid after turning it off - let it fade further. In the morning I sniffed - the gum smells of meat and allspice with a barely perceptible admixture of chymosis. I hope that it will finally fade away.
And the first dish was like this: BUCKWHEAT PERISH WITH MEAT.
the pork is cut into small pieces - salt and pepper, pepper-peas, lavrushki, put in the bowl of the pressure cooker. poured 6 cups of water. (probably less could have been, but I decided to follow the recommendation - the minimum load is 1/5 cup). included "meat and beans". after the end of the program, I filled up 3 cups of buckwheat and turned on the "rice". it turned out to be a delicate puree buckwheat porridge with meat - you need to pour less water or pour more cereals.
My impressions are mixed. I have already adapted to the multicooker and managed to fall in love with it. And here everything is a little different. At the expense of speed. On the one hand, quickly. The ready signal sounded 40 minutes after switching on. BUT! She then equalized the pressure - cooled down. It took another 20 minutes. It turns out that it took time - 1 hour. And in one hour, the meat could be cooked in a multicooker and in the usual way.
With buckwheat - the same. She was preparing for about 20 minutes. But then she had to wait another 20 minutes to turn the valve. I was afraid to open it before. Since while waiting for the meat to cool down, I tried to do it - with a loud whistle, the fountain rushed up and in all directions. I got scared. She closed it and waited.
It turns out that buckwheat was cooked for a total of about 40 minutes. She cooks about the same amount in a slow cooker.
For myself, now I decided to master the pressure cooker for some time. But then return to the multicooker. And in a pressure cooker to cook something really tough or long-cooking - for example, beets, corn, probably jellied meat, condensed milk, peas, etc. In addition, the multicooker has a more convenient steam grid. And the multicooker has no minimum load level.And, as I understood from the above, baking is still better in a multicooker.
These are the conclusions I made for myself.
