Microwave Pressure Cooker

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Quite a few months back, I bought myself a microwave pressure cooker from a mail order place online. It was being clearanced and it had really good reviews. I thought it was worth getting, even if I only used it a few times. Today, I decided to try it out. I am making macaroni and cheese by cooking the elbow macaroni in a milk and water blend. I will then add the grated cheese and some butter to the mix once the macaroni is cooked. I've put the macaroni in for shorter time than the maximum at 80% power because I'm not sure how quickly they will cook and because I think my microwave is 1000 watts and the instructions call for 750 watts. I can add time if I need, but I'd rather not deal with a blown up pot and the mess it will create. If this pot does it's job, I'll try it on other things like chicken (a softer meat) or vegetables. It can't take the pressure of a cast iron or aluminum pressure cooker, but I also am not afraid of it like I would be one of those. I remember one time when my mother was making applesauce in hers, it literally blew off the pressure gauge and geysered applesauce all over the kitchen, even on the ceiling. She sent me to the bedroom until she got it cooled off. The tone in her voice told me she was afraid, too. I've been afraid of them ever since. I'm not sure what to think. I took the pot out of the microwave and followed the directions for venting and no steam came out at all. I took the lid off and the inside of the lid stuck in the pot and the top of the lid came off. That means the pot created a vacuum that I'm not sure I want to deal with. I don't know why it didn't vent. Wish me luck! UPDATE: Lid came off the second time and I've added the butter and cheese. I'm now cooking it all for another 2 minutes to make sure all the cheese is melted and gooey!!