2 more things:
1. I anticipate needing to use this as my primary way to cook dinner for another 2-3 months. After that, only occasional use with the cooker etc. - but regular use for other things (charging tools, computer, etc.).
So - it's worth some investment for me, and at the same time, it's not a long-term *regular* use system for me.
2. I think I may be able to get away with bringing the pressure cooker to full pressure (~5 minutes of peak use), and then cutting the power, and letting the accumulated pressure and heat cook the beef. Not sure if this would cook it thoroughly. I like my beef rare, and at the same time I want to be "safe" - I guess (?) ... suggestions there welcome too.