Oh--you asked for recipes. Here are two from Lorna Sass, either of which would justify the purchase of a PC: Curry in a Hurry This recipe from Lorna Sass’s 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 that’s ridiculously easy yet produces delicious food. If you don’t want to mess with the yogurt, peas and cilantro, don’t bother—the dish will still be very tasty, but the sauce won’t be as rich or velvety-smooth. ( I personally don’t like cilantro, so I don’t 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. –Once 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 Patak’s 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 isn’t 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 and Cooking times Chicken (see notes above) 8 min high pressure, 4 min 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.. Osso Buco alla Milanese (Braised Veal Shanks, Milan-style) Serves 4 This recipe for Osso Buco is from Lorna Sass’s Cooking Under Pressure. I have made Osso Buco both as a slow braise (traditional), and made it in the pressure cooker. I actually prefer the pressure cooker version. Even if you’re only cooking for two and using just two veal shanks, don’t halve the remaining ingredients; the sauce is wonderful by itself, and any leftover sauce will make a great pasta sauce for the next day. 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 don’t care for it; some authorities, such as Marcella Hazan, don’t use it. 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 1/2 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.

I was a little nervous about pressure cooking and started out with an electric one, but it was very limiting. It was very slow to heat up and I was unable release pressure quickly. It died within a year of purchase and was replaced, only to die again...I gave it up and went with a stovetop, and have been much happier with it. They are much easier to use, and much more flexible than the electric models. I can make things that only take a few minutes, like corn on the cob. I can bring the pressure up fast, cook 5 minutes and then quickly release the pressure in the sink with cool water, no overcooked mush and no vat of boiling water to deal with. I have two Kuhn Rikon pressure cookers with the turn tops. I like the turn tops because it's very easy to see the pressure level, and you can park it in the 'up' position to release the steam. I made a rump roast in one the other night that was beautifully tender in less than an hour. They're great for stock, too. My crockpot now only comes out to keep the potatoes warm during Thanksgiving. :-) Cj

Hi Socks, I'm sorr that it didn't work out for you. There is one gal that is to be the pressure cooker guru, Lorna Sass, she has a good book, Cooking under Pressure. Here is a good recipe for country style ribs. * 2 cups brown sugar * 1/4 cup soy sauce * 1/2 teaspoon paprika * 1 tablespoon vinegar * 1/4 teaspoon cayenne * 1 teaspoon garlic powder * 2 lbs pork ribs Directions: Prep Time: 2 mins Total Time: 32 mins 1 There are 2 Options now. 2 Combine all ingredients and place in a covered pan in a 275F oven for 4 hours OR.... 3 Place rib meat in a pressure cooker with 1 cup of water. 4 Once at full pressure, cook for 15 minutes, vent. 5 Drain water and add sauce ingredients. 6 Leave on high and simmer for 15-20 minutes.

I've thought a few times about a pressure cooker and came close to making the plunge a couple times. But then I started seeing how the speed is not quite what it's hyped up by the manufacturers. Cook in 20 min... OK, but they fail to mention it also takes 20 min or so to bring it up to pressure, then another what, 10-20 min to depressurize so the time savings isn't as significant. I didn't grow up with one and haven't been with anyone who uses a pressure cooker to know what the food is like so I don't know how I'd like it. The other concern I have is whether I'd clean it well enough. Seems to me you have to be pretty careful to disassemble and clean all the seals, valve and other parts of it thoroughly or it wouldn't seal properly. I've also read that the electric units don't build up the same pressure as a manual one so it would be longer to cook than an old fashioned one, although I would think I'd much prefer an electric unit. Lastly, can't quite justify the cost although I've seen that Aldi occasionally has a unit at a pretty reasonable price. I need to get more of an education on them to make a decision. I enjoy reading about peoples' experiences and thoughts on them. Have watched a lot of videos on them already!