Goulash last tender

Having resisted me decades to pressure cookers for lack of time now of Tefal.
The times are really over, where Steam saucepans bubbled and spat and the spinach shot at the ceiling.
It is very easy to use. In the beginning you have a little taste of course.
The red bar must not disappear in the pot, there must emerge a little steam. I turn my induction stove to 2 or 3. This is quite enough to cook the last 10 minutes of about 30 minutes during goulash, I turn it off entirely.
Meat is wonderfully tender, even the cheap meat. During the cooking time, you can do other things.
Since I am a professional full-time day and feed 3 hungry teenagers need a MUST HAVE for every kitchen.
It can of course also cook other things. Chicken soup and vegetable soup is now in 10 minutes.
And the wild from my mother works after 50 years still!