Okay question--when it takes longer to cook something in the IP than without one, what is the advantage to using thr IP? I can cook hard boiled eggs in less time than the IP takes and with less fiddling. I do not have a problem peeling warm eggs that aren't too fresh.
Also in another thread stinky mentioned cooking a frittata that takes me 20 minutes to do from scratch (chopping veggies, sautéing then popping under the broiler--one pan).
So what's the advantage there? (With the frittata, Stinky already had some precooked veggies and I believe was able to just plop everything in the IP and leave it alone for half an hour--so the advantage there might be not having to fiddle with anything.)
But if it takes longer and is as much or more work, what advantage is it to use the IP (for a specific dish, not in general)?