I have a couple.

Simple Chicken Soup

• One whole chicken (Stewing Hens are the best for this)
• Enough water to cover the chicken
• One onion, quartered
• Two carrots, trimmed and broken into chunks
• Two stalks of celery, broken into chunks
• 1 pound button or crimini mushrooms
• 1 can organic, peeled tomatoes, cut into large chunks
• 24-48 white or red pearl onions, peeled
• 1 teaspoon salt
• Ghee, Olive Oil, Coconut Oil for sautéing

1. Combine all ingredients in a pressure cooker, cook on high until the cooker starts to hiss strongly.
2. Turn heat down and maintain a low hiss (trying not to use much moisture) for one hour.
3. While chicken is cooking, quarter the mushrooms and sauté; set aside.
4. After the chicken has been at-pressure for an hour, remove from heat and run cold water over the vessel to depressurize it.
5. Strain chicken carcass and veggies, discarding the vegetables, and return the broth to the pot.
6. Carefully separate the cooked chicken from the bones, discarding the bones, and return the chicken to the pot.
7. Add the mushrooms and reheat them.
8. Serve, adding more salt and pepper to taste.

You can add more sautéed vegetables as desired.

Simple Beef Stew

• 2-4 pounds of tough beef (chuck, bottom round, etc.), cut into 1/2" cubes, gristle removed
• 16-32 oz of chicken stock
• One onion, quartered
• 4 carrots, peeled and cut into coins
• 3 stalks of celery, coarsely chopped
• 8-10 oz. dried shiitake mushrooms
• Ghee, Olive Oil, Coconut Oil for sautéing
• 1/2 cup of red wine (jug Burgundy works great), or 1/2 cup of stock
• 1/2 to 1 tablespoon salt
• 1/4 to 1/2 teaspoon freshly ground black pepper

1. Peel the onions(see here for instructions)
2. Brown the meat in your selected fat, working in batches.
3. With no beef in the pot, deglaze with the wine or 1/2 cup of stock, scraping the brown bits from the bottom of the pan.
4. Reduce the wine/stock by 1/3 to 1/2
5. If your cooker has a platform to lift food from the bottom of the pot, place that in the pressure cooker.
6. Add, in order, the beef, mushrooms, carrots, celery, onions, and tomatoes with their canning liquid.
7. Add enough stock to cover up to the level of the tomatoes.
8. Seal the lid and bring the pressure cooker up to a strong hiss over medium-high heat.
9. Reduce the heat to low and maintain a weak hiss for 60-75 minutes.
10. Remove from heat and allow the vessel to cool for 15 minutes, releasing any pressure after the cooling by using the dump valve or running the pot under cold water
11. Open it up, stir, and add more salt and pepper to taste.

The riser is helpful in this one because of the lower volume of liquid; the solids will have a tendency to burn at the higher temperatures with the lower liquid to solid ratio. If this was simply beef and stock, a higher starting temperature could be used.

Buy Lorna Sass' cookbooks and just leave out the beans. :) If you eat rice, risotto with veggies is awesome in the pressure cooker. Keep portions small, it's a side dish.

Cauliflower, broccoli, and carrots. DELISH!

There are only a few things I use my pressure cooker for: the rare occasions I cook up some dried beans, making chicken stock, and making quick comfort food with chicken parts and chicken stock right out of the freezer (put frozen blocks of stock in cooker, chicken on top of that, plus any veggies, put on high heat, bring to full pressure and cook for 15 minutes.)

If you google a recipe + key words pressure cooker, you can find pressure cooker versions for almost any recipe! Slow cooker recipes can be adapted to the pressure cooker. If you see a slow cooker recipe type in the name like chili and again keywords like pressure cooker into Google (or whatever search you use).

Tip: In any stew/broth replace the water with broth/stock and it will be a super-nutritious and tasty!

1) stews and curries with lamb, bison, goat, beef, chicken, or shrimp and various combos of veggies you can chosose from: kale, spinach, carrots, peas, green beans, collards, mustard greens, potatoes etc. with Indian, Thai, or Tex-Mex spices etc.

2) BBQ pulled chicken, beef, or pork with cilantro

3) lamb shanks in red wine stew

4) rosemary chicken stew

When doing seafood like shrimp I cook the veggies in the stew first for about 8-12 min then use the fast method of cooling the pressure cooker. Then I add the shrimp to the hot vegetable stew and in the steamy hot water, it will cook in 5 min even with the burner turned off. I don't cook the shrimp during the 8-12 min with the veggies because it will overcook the shrimp.

Seafood cooks so fat in the pressure cooker that typically 5 min is all you need, but I've found veggies typically take 8-12 min so that's why I add seafood at the end.

Growing up my mother would pretty much take out her pressure cooker for one dish: Afghan korma. I remember feeling so excited when she would tell us we'd be having it for dinner. These days when I make it I eat it with Afghan spinach (korme sabzi). It's probably the most comforting and savory food I know how to cook.

I just found a recipe:

http://www.adventuressheart.com/2011/08/beef-korma-afghan-style.html

I don't normally use ginger or yogurt in mine but the recipe is pretty spot on. Also, if you decide to make it with lamb (recommend against it... it comes out too oily) add a pinch of cinnamon when cooking the other spices to offset that gamey smell.

I hope you try it. You will not be disappointed.

3 pounds cubed butter nut squash.
1.5 cups of water. Bring to pressure (about 10 minutes). Reduce to medium heat and cook 9 more minutes. It's fully cooked and mushy (the way I like it).

Cook less if you want it more firm.

Mike

BOne broth, makes the best gelatine broth without smelling up my place. I even had piglet teeth and all sorts of weird bones made into broth.