My husband likes to smoke ribs and always does a bunch at a time. I cut them into 2-3 servings and place in vacuum seal bags to freeze. When we want ribs in the middle of winter, I pull out a bag or two , put a cup of water in my IP and set for 6 minutes. Not only does the pot thaw them nicely, the vacuum seal bag keeps them moist while the pressure of the steam in the pot seems to drive that smoky and marinade flavor further into the meat. We also buy frozen tamales from a local restaurant by the dozen. The IP is perfect to cook them straight from frozen in a steamer basket. Gaby Alford Laird