Pressure cookers are great for making short work of stews, but they’re good for so much more; cheryl_h uses hers to cook beans in record time, and howie makes soups, roasts, brisket, osso buco, steel cut oatmeal, and dulce de leche in his.

Miss Vickie’s Pressure Cooker Recipes is a site chock-full of information and tips on using pressure cookers, plus lots of recipes.

jdm says Alton Brown’s pressure cooker chili is great.

You can even make risotto in a pressure cooker! You don’t have as much control over the texture of the rice, but the results are only slightly different from risotto made the traditional way, says kittyfood, who offers a mushroom risotto recipe she says you can adapt with anything ingredients you’d like:

3/4 to 1 cup dried mushrooms
chicken stock
1 Tbsp. olive oil
1 Tbsp. butter
1 small onion, finely chopped
salt and fresh-ground pepper
1 cup arborio rice
1/4 cup dry white wine
1/4 cup grated Parmesan
1 Tbsp. chopped parsley

Cover dried mushrooms with boiling water and let soak for 15 minutes. Drain, straining liquid into measuring cup. Chop mushrooms. Bring chicken stock to boil in saucepan. Heat butter and oil in pressure cooker. Add onion, 1/2 tsp. salt and pepper to taste and cook, stirring, until onion is tender, about 3 minutes. Add rice and stir to coat grains, about 1 minute. Add enough stock to mushroom liquid to equal 2 1/4 cups; add to rice along with wine and chopped mushrooms. Fasten pressure cooker lid and bring to full pressure. Cook for 5 minutes. Release steam and remove lid, and stir until risotto is desired consistency. Add parmesan. Sprinkle with chopped parsley.

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