[Evans, Marv]

I have used a pressure cooker for years, as have probably a bunch of people here. I think you are making this entirely too complicated. A pressure cooker cooks with steam, as everybody knows, since steam carries many more calories than boiling water. I forget how many calories per cc, but I imagine someone here remembers that too. Because of the increased pressure, the cooking temperature is around 256 degrees if I remember correctly. When everything is up to temperature and pressure and cooked for some time, I would imagine the meat is pretty much the same temperature as the outside of the cooker. You can measure that with an infrared thermometer. If you really want to hook up a probe, I'd look at the kind for ovens. For a place to access the cooker, the rubber pressure relief plug might be a good possibility. I would think you could run a probe wire through that and maybe silicone it to reseal it or use a small metal disk (for reenforcement of the top of the plug) around the wire to fit up into the bottom of the plug and silicone over that. I think the bottom edge of the plug are what gives if the pressure get to be too much, so something inside and up against the top of the plug might be a good place for a seal without getting into something really technical.