The two big honchos of pressure cookery are Lorna Sass and Miss Vickie. Neither of them address electric PC's specifically, if I recall correctly, but both of them have some great recipes. You can go to missvickie.com to sample some of hers.

Lorna has a lot of good PC cookbooks, her most recent one being 'Pressure Perfect'.

Here are two of my favorites from Lorna (annotated by me):

This recipe for Osso Buco is from Lorna Sasss 'Cooking Under Pressure'. I have made it both as a slow braise (traditional), and made it in the pressure cookerÂI actually prefer the pressure cooker version. Even if youÂre only cooking for two and using just two veal shanks, donÂt halve the remaining ingredients; the sauce is wonderful by itself. Once you get the Osso Buco started in the cooker, cook up some pasta or rice to soak up the sauce. The gremolata garnish is traditional, but I donÂt care for it; some authorities, such as Marcella Hazan, donÂt use it.

OSSO BUCO alla MILANESE (Braised Veal Shanks, Milan-style)
Serves 4

4 veal shanks, about 10 oz each
2 tablespoons all purpose flour
3 tablespoons olive oil, divided
1 large onion, coarsely chopped
½ cup dry red wine or dry vermouth
1/3 cup beef or chicken stock or bullion
2 medium carrots, coarsely chopped
1 stalk celery, sliced thinly
½ pound mushrooms, thinly sliced
One 14 oz can tomatoes, coarsely chopped, including juice
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon grated nutmeg (optional)
½ teaspoon salt, or to taste (less if using canned bullion)
Freshly ground black pepper to taste

Gremolata: (optional)

1 tablespoon finely minced garlic
2 tablespoons grated lemon zest
½ cup finely minced fresh parsley

Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off excess flour.

Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter.

Add the remaining oil and sauté the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick-release method (venting the steam or putting the cooker in the sink and running cold water over it). Remove the lid, tilting it away from you to allow any excess steam to escape.

Prepare the gremolata, if used, by combining the garlic, lemon zest, and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust seasonings and serve.

Note: if using smaller shanks, check for doneness after 15 minutes of high pressure.

And here's a good standby for quick good eats:

CURRY IN A HURRY

This recipe from Lorna SassÂs 'Pressure Perfect' is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. This is another recipe thatÂs ridiculously easy yet produces delicious food. If you donÂt want to mess with the yogurt, peas and cilantro, donÂt botherÂthe dish will still be very tasty, but the sauce wonÂt be as rich or velvety-smooth. ( I personally donÂt like cilantro, so I donÂt use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. ÂOnce you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this.

1 cup water
4 tablespoons PatakÂs Mild Curry Paste
1 medium onion, coarsely chopped
3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat
(see chart below)
1 cup plain yogurt
1 ½ cup frozen peas
3 tablespoons cilantro, chopped (optional)

Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice.
Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isnÂt tender, cover again and simmer until done.
If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice.

Meat choices & Cooking times

Chicken (see notes above)8 minutes high pressure, 4 minutes of natural release, then quick release

Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release

Pork shoulder (1" cubes)8 minutes high pressure, then natural release

Lamb (boneless, 1" cubes)12 minutes high pressure, then natural release

If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1" cubes before cooking..

I "discovered" my electric pressure cooker last year after it sat in a closet for about 5 years! LOL

I make all my own broth, now. Chicken pieces or carcasses from roast chicken, add celery, onion, carrot, thyme, bay, S&P and water, process for 35 minutes. You can add whatever vegetables and seasonings you like.
Beef broth is made much the same way, but if I used raw soup bones, I roast them along with vegetables of choice and then process.

This soup recipe is si=mple and quite good.

Pressure Cooker Minestrone

Source: Farberware pressure cooker manual

2 T Olive Oil
8 oz Cremini or Button mushrroms, sliced or quartered
1/2 tsp salt
1-1/2 c hopped onion or leek
2 large cloves garlic, sliced
4 c chicken or vegetable broth
2 c water
1 28oz can plum tomatoes with liquid
1 T dried Italian seasoning
1/4 tsp red pepper flakes
4 ribs selery, halved lengthwise and sliced
4 carrots cut into 1/2 inch dice
1 lb potatoes, scrubbed and cubed
4 c chopped cabbage
Salt & pepper to taste
3T minced parsley
Parmesan or romano cheese, grated

Brown mushrooms in 1T oil in bottom of cooker. Add onion and garlic and cook until tender, stirring occasionally.

Add broth, water and tomatoes, stir in herbs, salt & pepper. Add vegetables and stir.

Process on high pressure for 4 minutes. Serve in large soup bowls, and top with generous portion of grated cheese.

My notes: Very easy and very good! I did not add potatoes because I intended to freeze this. One could add pasta or beans when reheating, too.

Linda

Alton Brown's Beef Broth

* Vegetable oil
* Salt and pepper
* 3 pounds combined beef shank and oxtail pieces
* 2 onions, quartered
* 2 ribs celery, halved
* 2 carrots, halved
* 3 cloves garlic
* 1 bunch parsley
* 1 teaspoon black peppercorns
* 2 quarts water

Directions

Place pressure cooker over high heat. Oil and salt the oxtail and shank pieces then sear in batches. Add remaining ingredients and cover with water, being careful not to fill above the cookers "maximum fill" line. (If your pressure cooker does not have a water line, fill the pot 2/3 full). Bring to a boil and skim off any foam that gathers at the surface. Cover and lock lid. Once pressure builds up inside the cooker, reduce the heat so that you barely hear hissing from the pot. Cook for 50 minutes.

Release pressure using your cookers release device (read that manual) or cool the cooker by running cold water over the lid for 5 minutes. Carefully opening the lid and strain squeezing the solids before feeding to the compost pile, or the dogs. Strain through a fine sieve or several layers of cheesecloth. Season and serve or use as a base for other soup recipes.

There is a Pressure Cooker Group on Yahoo where the electric cookers are very predominate. From what I have learned there, the electric/digital models cook a little longer than the stove top PCs and there is more chance for fuse failures and such than with the stove tops. But the folks on the Yahoo Group forum love them. They share lots of recipes too. Do a Google search on this group.

All my recipes are for my stove top Presto cooker.
Teresa

Thanks for the tip teresa. I have a wonderful Presto cooker in the garage awaiting a new, loving home. Unfortunately the aluminum base is not compatible with the new cooktop. :( I'll check out that group!
Thanks for the recipes ladies! I have seen the Osso Bucco recipe a lot lately, maybe it's a sign!

I totally forgot about this one. It's Teresa's recipe, but I have made it in my electric PC and it's a keeper!

BQ Pork Spare Ribs -PC

3 lbs. pork spareribs (2 1/2" long)
2 tsp. dry mustard
1 tsp. salt
2 tbsp. shortening
1 cup dry white wine
2 tbsp. brown sugar
2 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. ginger

Rub ribs with dry mustard. Season with salt. Cut into serving size portions.

Heat shortening in cooker. Brown ribs lightly, removing as they brown.

Combine remaining ingredients. Add to cooker, stirring to remove any browned bits from base of cooker. Return meat to sauce. Close cooker; bring up to pressure on high heat, then reduce heat to low and cook 15 minutes.

Reduce pressure quickly by placing under cold running water. Leave valve in place until all steam has escaped.
Makes about 4 servings.
Posted by Teresa_NC

Linda

Here is one of my favorites. A good friend of mine gave me this recipe after a long discussion on Pressure Cooking. I changed the name to Pork Roast Divine, because it really is. The drippings in the bottom of the pot make the best gravy, and I often use this as a base for my mother-in-law's homemade noodles, which made my Dad's (and husband's) favorite meal. This also makes incredible bar-b-cue pulled pork sandwiches, by adding bar-b-cue sauce to the pork.

Pork Roast Divine

* 3 lbs pork loin (boneless)
* 2 cups leeks, chopped
* 1 teaspoon olive oil
* 1/2 teaspoon sage
* 1/2 teaspoon dry mustard
* 2 teaspoons paprika
* 1/2 teaspoon salt
* 1/2 teaspoon thyme
* 1 teaspoon pepper
* 1 onion, minced
* 2 cups water
* 1 (15 ounce) can chicken broth (or 2 cups homemade)
* 1 minced garlic clove

Sear the pork roast until nicely browned on all sides.
Set aside to cool. Pour light olive oil into the pan and cook the leeks, minced onion and garlic until done, 3-5 minutes. Add 2 cups of water and the chicken broth to the pot to heat. Rub the roast with the spice mixture (sage, mustard, salt, paprika, thyme and pepper). Put the roast into the liquid in the pressure cooker and bring to pressure. Cook the roast for 45 minutes.

Thanks Claire. I'm trying that one tomorrow! I have a boneless pork loin in the fridge thawing for this week and now I know how to fix it. YUM!

Oh Good! I hope you like it as much as we do. The gravy makes a whole other meal, so it's a two-for-one dinner.

" Posted by barryswife --------I just treated myself to a new electric pressue cooker as an accessory to the induction cooktop.----"

Pardon me if I have missed something. Too much New Year's libation could make you less quick.

What does electric pressure cooker have to do with induction cook top?

If it is induction cook top, then you don't need it to be electric (assuming it's not aluminum.)

If it is electric, then you don't need an induction cook top.

??

dcarch

dcarch, I went with the electric because the one I had (aluminum) wouldn't work with the induction. It was between electric and the magnetic-based Fagor...for the same money I went with the lazy man's option. :)
Sorry for not wording that better.

I assume that you know about this:
http://www.amazon.com/Max-Burton-6010-Induction-Heat-Proof/dp/B00213L3PK

dcarch