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.

I have a six quart Fagor Splendid. I got it last year to replace a very old Presto cooker. I also have the clear glass lid, so I can use the cooker without the pressure lid if needed (like keeping things warm on the stove top). I just used it to make dolmathes (Greek stuffed grape leaves) for our Christmas dinner. It took only thirty five minutes, and both the uncooked rice in the filling & the grape leaves were tender. It's really great for these because the stuffed grape leaves aren't jostled about by bubbling, simmering water. I've been using an expandable steamer basket to lay the stuffed grape leaves on inside the pot, but just yesterday I ordered the Fagor stainless steel steamer basket and two replacement gaskets from Amazon. As others have said, it's great for things like beans, pot roast & stew that usually require long, slow cooking. It's also good for some vegetables that might otherwise stink up the kitchen (like broccoli, etc.) And, again, as other have said, once you've used it a while, you'll get a feel for how much liquid is needed and approximately how long to pressure cook things.

Nancy, the nice thing about a PC is that you can cook stuff quickly that you ordinarily wouldn't bother to do. I love steamed fresh artichokes, but who has the hour it takes to prep and steam them? A PC has them ready for you in 12-14 minutes after you trim them. Likewise, healthy stuff can be cooked quickly--beans and grains in about a third of the time. If you want to pursue healthy veggie stuff, Lorna Sass has written an excellent book along those lines--see the link. And Lorna has also just released a new book on Whole Grain cooking which I may just have to add to my collection. But it's not just health food. You can make incredibly rich artery-clogging pot roasts and corned beef & cabbage, meat-fallling-off-the-bone ribs, veal shanks...yum. Here is a link that might be useful: vegetarian PC cooking

I have a Kuhn Rikon pressure cooker that works on induction. My favorite way to make rice is to bake it: Preheat the oven to 350. Put 1 cup jasmine or white rice in 9x9 glass baking dish. Add 1.5 cups hot water and a tablespoon of oil or butter. Cover tightly with aluminum foil and bake for 35 minutes. Remove from oven and let sit for 10 minutes before fluffing and serving. If I'm having the rice as a side dish, I use chicken boullion in the water. If I make a double batch, I use my Dutch oven or a 9x13 glass pan. The pan goes right in the dishwasher and the leftover rice doesn't get hard in the refrigerator. This is my adaptation of allrecipes classic rice pilaf recipe.