Got one of these for Christmas as well. One of my least favorite tasks is deboning and cleaning venison shoulders and shanks. Decided to throw a whole shoulder and shank in the instant pot with enough beef broth to nearly cover them.Set to cook on manual for 120 minutes at high pressure. Vented naturally. Came out tender and delicious. This will be my new go to for shoulders and shanks. Next one I will cut the cooking time back to 90 minutes just to see how it works as 120 is a long time in the instant pot. Also going to try some instant pot osso buco with the shanks but havent yet Beats all day in the crockpot either way.