Some simple pressure cooker recipes include the chicken broth recipe on FoodNetwork.com and the shrimp risotto recipe on MarthaStewart.com. The use of a pressure cooker reduces the cooking time of these dishes.
To make the broth, combine 3 pounds of chicken wings with 8 ounces each of chopped carrots, celery and onion in a 7-quart pressure cooker. Add just enough water to submerge the ingredients. Cover the pressure cooker and bring it to high pressure over high heat, and then allow the mixture to cook over low heat for 40 minutes. Release the pressure and remove the lid. Strain the broth before using.
To make the risotto, soften 1 finely chopped onion and 2 minced cloves of garlic with 2 tablespoons of butter in a 6-quart pressure cooker. Stir in 1 1/2 cups of Arborio rice and cook for one minute. Pour in 2 tablespoons of white wine and 3 cups of chicken broth. Add salt and pepper to taste. Cover the pressure cooker and bring it to high pressure over medium-high heat before lowering the heat while maintaining the pressure. Cook the mixture for nine minutes or until the rice is tender. Release the pressure before taking off the lid to incorporate 1 pound of peeled shrimp and 1 1/2 cups of chicken broth. Cook on medium heat for approximately four minutes to finish off the shrimp. Fold in 3/4 cup of grated Parmigiano-Reggiano cheese and 2 tablespoons of butter. Serve the risotto with a sprinkling of fresh herbs.