The cook time for certain ingredients takes some getting used to.
If you're cooking a chicken soup, the instructions often advise sautéing the meat first before even touching the vegetables. Why? Because the thanks to the pressure, veggies cook insanely quickly. You know what else cooks super fast? Any type of starch. While this factoid isn't exactly groundbreaking, I made the mistake of adding rice to my soup about 10 minutes too early only to lift the lid to discover I was left with a heaping pile of rice and vegetables with no broth in sight. The lesson? Add your carbs at the very end. Like the VERY end. They really don't need long.