Do a water test before you cook the first recipe in it:

(from Ray on the Yahoo Pressure Cooker Group)

"Whenever you get a new pressure cooker I strongly suggest that you run a water test on the unit before you cook your first meal in the cooker. This will allow you to do two things. First you will become familiar with the pressure cooker. Secondly you can be sure that it is working correctly. Heres what to do. First read the manual for the pc. Now re-read it again so you know what to do. Now your ready for the test! Place 2 or 3 cups of water inside the pc pot. Following the instructions of your pc, cook the water for about 10 minutes. If it worked ok then you are ready for cooking your first meal. If it did not work right you need to re-read your manual and run the test again. If it fails the second time and you did everything right you need to return the cooker for a refund or replacement."

This is a good recipe I have tried:

Pressure Cooker Ribs and Sauerkraut
3 1/2 lbs. spareribs or country-style ribs cut up
(1 1/2 t. caraway seed - opt.)
5-6 medium potatoes, peeled and halved
1/4 cup brown sugar (packed)
1/4 cup chopped onion
garlic clove or two minced
5 to 6 carrots, cut into 2-Inch pieces
1 jar (32oz) or 1 bag sauerkraut, drained, reserve liquid
1 t. salt
fresh ground black pepper to taste
1/2 - 1 t. dried thyme leaves

Stir together the caraway seed (if using), brown sugar, onion, and saurkraut. In a 6 qt. cooker, layer spareribs, sauerkraut mixture, potatoes, and carrots. Season with salt, pepper, and thyme. *** Cooker should be no more than 2/3 full ***

Measure reserved juice from sauerkraut and add apple juice, apple cider, or water to make 1 cup. Pour into cooker. Cover, cook as directed by manufacturer, about 20 minutes. Serves 4-6

Pressure Cooker Shredded Taco Meat

2-3 lb. roast (the cut doesn't matter, buy what is cheap and on sale)
1 pkt. taco seasoning mix
1 cup water

opt. 3 large potatoes, peeled and diced

Put meat and potatoes in the pressure cooker. Sprinkle seasoning mix on top. Pour water into pan down the sides of the pan. Put lid on and cook for 30 minutes after it comes up to full pressure. Remove from heat and allow pressure to decrease naturally. When pan has cooled down to safely remove lid, take meat and potatoes out, chop them up or shred with two forks. Spoon onto heated taco shells, add your favorite topping - salsa, taco sauce, lettuce, onions, sour cream, tomato, grated cheese.

If you are interested, I will post my family's recipe for Greek Dolmathes, sometimes called dolmas (stuffed grape leaves). That's probably the most unique dish I make in the pressure cooker. My mom always made the grape leaves in her old Presto, and so did I, once I married and got my own Presto. I now have the Fagor Splendid and have used it for the grape leaves too.

Shambo, YES, please post the recipe.

Here's the recipe as handed down to me by my mother & grandmother, including their technique of weighting down the stuffed grape leaf rolls with an old plate and some heavy rocks.

Yaprakia/Dolmathes
(Stuffed Grape Leaves)

This classic Greek dish can be served as an appetizer or main dish. Rolling the grape leaves may be time consuming, but it is certainly worth the effort. Delicious!

Filling:
1 pound lean ground beef or lamb
1 large onion, finely chopped
2-4 cloves garlic, finely minced
2 tablespoons olive oil
1-cup long grain white rice
1 8-ounce can tomato sauce
1-tablespoon mint
1-tablespoon dill weed
1-tablespoon oregano
½ cup chopped, fresh parsley (optional)
1-teaspoon salt
½ teaspoon pepper

16 ounce jar grape leaves (approximately 50 leaves)
Juice of one lemon
Beef broth, chicken broth, or vegetable broth

ÂRemove rolls of grape leaves from jar and unroll.
ÂRinse under cold water and drain well.
ÂSet aside badly torn leaves for use later.
ÂCut stems off grape leaves.
ÂSauté onion and garlic in olive oil until translucent; cool.
ÂMix rice, onion and garlic mixture, tomato sauce, mint, dill weed, oregano, parsley (if using), salt and pepper in large bowl; mix well.
ÂAdd ground beef or lamb to filling ingredients and mix thoroughly using hands.
ÂLay a leaf, vein side up, on a cutting board with stem pointing away from you.
ÂPlace tablespoon of filling (depending on size of leaf) on the part of leaf where stem begins (near center).
ÂThe filling should form a narrow cylinder; do not over fill or the rolls will burst during cooking.
ÂTuck in side edges to secure filling.
ÂRoll toward you, forming a small cylinder (like a tiny burrito or eggroll) approximately 2½ inches long and ¾ inches wide.
ÂDo not wrap too loosely or the roll will come undone during cooking.

Pressure Cooker Method:
ÂInsert an adjustable vegetable steamer or the pressure cooker steamer/trivet into pressure cooker pot.
Â(Optional) Line bottom of steamer with a single layer of the reserved torn grape leaves. If no leaves are torn, omit this step.
ÂPlace rolls seam side down in bottom of pot steamer, tightly together in concentric circles, layer upon layer.
ÂYou want a tight fit so that rolls don't unravel when cooking.
ÂContinue until all rolls are in pot.
ÂAny leftover filling may be stuffed into cabbage leaves or lettuce leaves or made into tiny meatballs and placed on top of rolled grape leaves in pot.
Â(Optional: Cover top with another single layer of the reserved torn grape leaves.)
ÂCover rolls completely with broth and lemon juice.
ÂPlace a heavy plate (I have a special old plate that I use specifically for this purpose) that fits inside the pot over rolls as a weight to keep leaves from unrolling.
ÂFor good measure, place a few clean rocks or stones (I have three dolmathes rocks just for this dish) on top of the plate to secure the rolls.
ÂCover pot and bring to pressure.
ÂCook about 35 minutes.
ÂRemove from heat and let pressure come down naturally.
ÂWhen pressure has come down, let stand covered for 10-20 minutes before serving.

Yaprakia/Dolmathes may be served hot, warm, or cold. If hot or warm, serve with avgolemono sauce prepared from broth or with plain, unflavored yogurt. If cold, serve with plain, unflavored yogurt.