How did that happen? I was in the middle of typing when it the message posted all on it's own! I'll start again:

The pressure cooker should have a trivet to keep the food above the water level and separators, allowing different items to be cooked without getting mixed up. Normally, this would allow for 1/2 pint of water without getting the food soggy.

My favourite pressure cooker meal is the traditional dish from my home city of Liverpool, scouse. The meat, veg and potatoes are cooked directly in the water without the trivet or separators. For this, I reduce the water to 1/4 pint. After the pressure cooking stage, I continue to heat the scouse for a few minutes, stirring well until the potatoes fall and any remaining water is absorbed by the food.

DC