A few recipes recommended by electric pressure cooker manufacturers for use with their products are Chicken with Herb Dumplings, Butternut Squash Risotto and Pork Chops and Potatoes. Using an electric pressure cooker significantly reduces cooking time, with each of these recipes taking no more than about 20 minutes to complete.
To make Chicken with Herb Dumplings using the Cuisinart Electric Pressure Cooker, lightly coat skinless chicken thighs with a mixture of flour, salt and ground black pepper. Heat butter until bubbly in the electric pressure cooker's cooking pot, set to browning mode, then add the chicken to brown on each side. Remove to a plate and select the saute mode to cook onions, celery and thyme. Then stir in carrots, chicken stock, white wine and return the chicken to the pot. Top with fresh parsley and a bay leaf, then set to cook covered on high pressure for 10 minutes. When the chicken is cooked, release the pressure and carefully remove the lid, tilting away to direct steam. Remove the herbs, then select the saute option to heat until the mixture bubbles. Finally top with dumplings and cook loosely covered for another 10 minutes or so, until the dumplings are puffy and cooked.
To make Butternut Squash Risotto with the Power Pressure Cooker XL, place oil and butter into the inner pot of the pressure cooker and melt on the Chicken/Meat setting. Add onion and diced butternut squash to saute for 4 minutes, then stir in basil, salt, chicken broth and a cinnamon stick. Secure the cooker's lid and close the pressure release valve. Press Warm/Cancel then select Rice/Risotto. Set the timer for 10 minutes. Release the pressure then remove the lid and stir in Romano cheese to serve.
To make Pork Chops and Potatoes with the Fagor Electric Multi-Cooker, heat oil in the pressure cooker and choose the Brown setting to brown seasoned pork chops. Add chicken stock to the cooker and turn off the Brown setting. Sandwich the pork chops between two layers of sliced potatoes and onions, seasoned with salt, black pepper and nutmeg. Top with dry white wine and cook for 20 minutes on the low-pressure setting. Release the pressure when done and serve.