Here is one that I have made several times. I leave out the caraway seed, because I don't care for it.

Pressure-Cooker Ribs And 'Kraut
1/2 teaspoon caraway seed
1/4 cup brown sugar (packed)
1/4 cup chopped onion
32 ounce jar or can sauerkraut, drained (reserve liquid)
3 1/2 pounds spareribs, cut up
5 to 6 medium potatoes, pared and halved
5 to 6 carrots, cut into 2 inch pieces
1 teaspoon salt

Stir together caraway seed, sugar, onion and sauerkraut. In 6 quart pressure cooker, layer spareribs, sauerkraut mixture, potatoes and carrots, pushing the vegetables down in the liquid. Season with salt. (Cooker should be no more than 2/3 full.) Measure reserved sauerkraut liquid and add water to measure 1 cup. Pour into cooker. Cover; cook as directed by manufacturer, about 20 minutes. 4 to 6 servings.

This is what I have tried so far, I took some very tough steaks, browned them slightly, threw them in the cooker, topped it off with some peeled and quartered potatoes, along with some carrots. Dumped some dry onion soup mix over the top, added some water and cooked for 30 minutes at regular pressure. Let it cool down naturally and it was just wonderful, just like I would have made it in the crock pot all day long. The meat was falling apart tender, the potatoes and carrots were cooked perfectly also.

Kris

I fixed a chuck roast in the pressure cooker last night. No real "recipe", but rubbed the chuck roast with Emeril's Essence on both sides, and used a couple forks to "tenderize" the meat, then seared all sides in a skillet before putting it in the pressure cooker. Added some minced garlic and 2 cans beef broth and cooked for 15 minutes per pound. Next I removed the top (take it off the stove, put it in the sink and run cold water over the lid, pressure will drop instantly), and added potatoes, carrots, onion, celery and mushrooms, and lidded it back up and pressure cooked an additional 20 minutes. After removing the meat and vegetables I used the remaining liquid to make the gravy. The meat was fork tender and everything was great.

One thing I learned about pressure cooking from Alton Brown, it does no good to cook at such a high temperature that your pressure cooker is blowing steam as hard as it can. The relief valve in the lid only allows you to build up 15 pounds of pressure, so as long as the valve is lightly venting or "spitting", it's got a full 15 lbs of pressure inside and will cook just fine. Raising the temperature over that only boils the liquid out of the inside quicker.

Tom, you are right on about not needing much heat under the pressure cooker.

I'm not sure it's safe to be running cold water over your pressure cooker though. I know it's been recommended in the past but I think they've found that this can warp your pan. It doesn't take very long for the pressure to go down on your cooker anyway. Most pressure cookers have a little safety valve that pops up when the pressure is on but which falls back down when it's safe to open the lid.

Something else that can be cooked fast in the pressure cooker is beans.

Last night I fixed some really good and easy pork for Tex-Mex dishes like flautas, burritos, and enchiladas.

oil just to coat the bottom of the pressure cooker
1 to 1 1/2 lbs fresh pork (not smoked) cut into 1-inch cubes
salt and pepper
1 TB or more taco seasoning
1/2 to 3/4 cup water
1/2 to 3/4 cup salsa or Mexican seasoned tomato sauce (I used Herdez, a rather thin, not chunky salsa which I like - use mild, medium, or hot, your choice)

Pour some vegetable oil in the pressure cooker, just enough to coat the bottom of the pan. Heat on medium high until the oil is hot. Sprinkle cubes of pork with salt and pepper.

Add pork cubes to pan and brown lightly on all sides, turning them over with a spoon or spatula. Sprinkle taco seasoning on pork cubes. I used 1 TB, but you can use more if you like a very spicy taste. Stir the cubes to distribute the taco seasoning all over them.

Add in the water and salsa. If you are using a pound of pork cubes, use 1/2 cup of each, salsa and water. If you are using closer to 1 1/2 lbs. of meat, use the larger amount of salsa and water. Bring everything to a boil.

Put on the lid of the pressure cooker, add regulator if your cooker uses one and cook under pressure for 18 minutes. Remove pan from heat and let pressure drop naturally until all the pressure is released and the lid can be removed safely.

Shred the pork cubes with two forks and stir to combine with the juices and seasoning in the pan. Use the pork to make flautas, enchiladas, burritos, tacos or any favorite Mexican pork dish.

I made enchiladas by filling corn tortillas with the pork, diced onion, and grated cheddar cheese. Roll up the filled tortilla and place in greased casserole that has had some enchilada sauce poured into the bottom of the dish. Add the filled tortillas one by one until the casserole is full. Pour more enchilada sauce over all, top with more grated cheese and cover with foil. Bake at 375F for 45-60 minutes. Serve hot.