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"Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread..."

Ingredients: pepper, garlic, ham hocks...

"There are two steps to cooking beans: soaking and cooking. Soaking allows dried beans to absorb water; which makes them start to dissolve the gaseous starches that can cause discomfort. Cooking beans makes them tender and digestible. And rinsing them after soaking and draining any water after cooking will further help to reduce the gas-producing starches...."

Ingredients: water, beans...

"Lamb and rosemary go together so well. This is a nice dish to serve with mashed potatoes and greens. Very Australian, with style :) You can use the older and fattier lamb, just be sure to skim the fat first. If you use mutton, do it in the crock pot and cook till the meat falls off the bones, cool and skim."

Ingredients: dried rosemary, chopped tomatoes...

"I've got this recipe in my collection from and old friend but never got a pressure cooker. This is posted in response to a request."

Ingredients: corned beef brisket, garlic cloves...

"Chinese Chop Suey made with pork. I've cooked this for the past 45 years...and it's at it's best the following day. My Mom made it this way...so you can figure the recipe is a good 70 years old. Guess that's considered "antique" :) It freezes well, without losing flavor."

Ingredients: cornstarch, fresh white mushrooms...

"I adapted this recipe from "The Pressure Cooker Gourmet", by Victoria Wise. You can substitute any kind of chicken pieces, bone-in or boneless. You would just need to adjust cooking time based on your choice. I actually leave the skin on, I'm weird and kind of like the skin, even when its "soggy"!"

Ingredients: hot paprika, onions...

"This is my Mom's famous split pea soup recipe that I adapted to the pressure cooker. It really cuts the cooking time-from several hours to about 30 min. Great for cold winter suppers."

Ingredients: ham bone, dried split peas...

"This chili is great with or without beans. I prefer without, but my family prefers with. It's an adaptation of Wic Fowlers chili mix. I measured the ingredients one time and added my own touches to change the recipe to our taste. You can speed up cooking time using the pressure cooker for 15 minutes."

Ingredients: cumin, red cayenne pepper...

"I love carnitas and the pressure cooker really makes this a quick, done, deal with all the flavor still sealed in. I will never make it another way!"

Ingredients: cumin, dried chipotle powder...

"The flavor of this pot roast is wonderful. The pressure cooker seems to force the seasoning right into the meat and vegetables. Sunday dinner after church in the south was fried chicken, but in the MidWestern U.S. region, it was potroast. YUM."

Ingredients: beef base, pepper...

"This TexMex beef stew recipe was adapted from the recipe used by Sylvia's Enchilada Kitchen, a popular Houston restaurant. I add one chopped jalapeno pepper with the green bell pepper (not listed below), and serve it with a mound of mexican rice (like #41167) in the bowl."

Ingredients: cumin seeds, fresh ground black pepper...

"If you don't have a pressure cooker, this works fine in a dutch oven. Increase the beef broth to 3 cups and cook for 2 hours."

Ingredients: dry mustard, garlic, lean beef...

"This is my own variation on the classic Spicy Potato Soup."

Ingredients: corn, hot pepper sauce, onions...

"Up here, in the mountains of the south, we know that soup beans and bean soup are not the same thing. Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring. Soup beans are usually served with cornbread and..."

Ingredients: ham hocks, hot water, onions...