I mentioned pork shoulder above (“For 4 pounds of shoulder, I normally give it 50 minutes on pressure, let it cool about 20, then release the rest of the pressure. This is fork-shreddable tender”). But for shoulder, I have not used the trivet.
I do toss a fair bit of onions into the mix, and a lot of that ends up on the bottom, so maybe that’s why I haven’t had sticking problems. But for shoulder (to be pulled pork), there’s also quite a bit of liquid anyway.
Going back to that divergent IP cooking times in recipes, I wonder how much pressure variation there might be between different IP models, and even variation within a model. They’re supposed to be around 12 psi (added to whatever your local pressure is) but if they swing low or high a psi the temps achieved will differ.
And speaking of local pressures, a person at sea level running a 12.5 psi IP can get to 245°F. But someone in Denver with an IP limping along at 11 psi will max out about 10 degrees lower. A 10°F cook temp variation over 70 minutes could make some difference. (Of course, I’ve picked what might be the extreme ends on both sides of this case, for effect.)
