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The seal for the probe into the pressure vessel doesn't have to be 100% does it? Normal source heat usually produces more pressure than needed anyway and the pressure regulator just bleeds off enough to maintain the desired cooking pressure. If you were to add a small orifice with an appropriate heat-resistance grommet, the small pressure it loses shouldn't lose any more pressure than the system can produce. I'd drill only into the lid.
OTOH, I'd research a Honeywell or Parker-Hannifin catalog for a bulkhead fitting. Thermocouple wire is pretty small diameter (~20-22 ga.?).
In my limited pressure cooking experience, the manufacturer's recipe/timing recommendations are pretty close for most common foods.
Or maybe install the temp. sensor for creating a baseline reference point for the foods you might prepare, then remove and seal the opening after you're satisfied with your calcs.
Sherwood
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