@ichuckles,

Try the Pressure Cooker Beginner Basics Course here:
http://www.hippressurecooking.com/2010/12/beginner-basics-learn-to-pressure-cook.html

There is a whole section on how to flavor meat prior and after pressure cooking, this is the recipe lesson on Braising and Glazing:
http://www.hippressurecooking.com/2011/02/lemon-and-olive-ligurian-pressure.html

Congratulations on your new pressure cooker!

L

Speed kills. Well, it kills stews anyway.

I used to have a prestige pressure cooker and always did 25 mins once cone to pressure. I guess I need to try less time.
Will try the website for some recipes, would like to find a nice thick stew as well as a curry

What recipe did you use? Was it a recipe designed for a pressure cooker?
I always refer to Lorna Sass who is a pressure cooker guro for any questions. See: http://www.lornasass.com/

Well, two questions; what cut of meat were you using and how did you season it? The pressure cooker is a pretty intense environment and if it was poultry I can understand why it disintegrated. Tougher cuts of beef or lamb will break down more slowly, but also they are best given a long, slow treatment. I could offer you a recipe for oxtail but it really requires about three hours, not 25 minutes. "No taste", probably not enough salt and aromatics.