I have it sitting in a dishpan full of cold water like you do with a turkey. I want to cook it today because it is going to be storming up something fierce tomorrow and the power may go.
I've been reading various IP recipes for it. They are all pretty much consistent with it being done at high pressure for 90 minutes then 10-15 natural release. Transfer it to a platter with some of the juice poured over the top then cover with foil to rest. Then comes the veggies. They range to be pressure cooked from 3-5 minutes together or 3 minutes for the potatoes then 2-3 for the carrots and cabbage. BUT, their pics of the cabbage looks overdone to me. I like my cabbage steamed to tender-crisp, like the rest of my veggies. Does anyone know if the IP can do tender crisp cabbage? I might do the taters and carrots for 3 minutes on pressure, then quick release, then put in the cabbage and put to steam for 5 minutes. My IP has a steam setting, so it heats but doesn't build pressure. Anyone ever use the steam setting before? How did it do?