Reddit reviews Pressure Cooker Perfection: 100 Foolproof Recipes That Will Change the Way You Cook

Again, no. A slow cooker is a way of cooking stuff long and low. A pressure cooker is a way of increasing the boiling point of water so that things cook hotter. But you can't just take recipe X made for "normal" cooking and put it in a pressure cooker to make it cook faster or put it in a slow cooker to make it cook slower. Well, you can, but it will not turn out good in either case.

Get America's Test Kitchen's books Slow Cooker Revolution (the second edition is lighter on prep work) and Pressure Cooker Perfection and see for yourself how the two aren't simply interchangeable by changing the amount of time you cook something.

Sidenote, this is the Americas Test Kitchen book. It may be worth getting even before you get a pressure cooker, as they spend a substantial amount of time discussing the pros/cons of various types and models.

I've tried about a third of the recipes in the book and so far they have all been perfect. (Not all to my liking, but all perfectly executed.) The ATK people know their shit.

The Weeknight Chili from this book is great and it only takes 10 minutes under pressure, plus a little prep time.

This cookbook has instructions for both stovetop and electric PCs: http://www.amazon.com/Pressure-Cooker-Perfection-Americas-Kitchen/dp/1936493411

One of the main points of using a pressure cooker is that it makes the food tastier and infuses the food with the spices that were added. It locks in the flavor. Try the following:

1. use chicken stock, beef stock, or vegetable stock instead of plain water.
   
2. The meat is usually not submerged. The liquid never really evaporates out of the pot so there is no need to do so.
   
3. saute the meat in the spices before cooking. This will add flavor.
   
4. Try the following recipe books and resources. They will give you good techniques for cooking different types of meat. This or that or this site. None of them have failed me.

Can't beat this for $13... it's a good starter book.

http://www.amazon.com/Pressure-Perfection-Editors-Americas-Kitchen/dp/1936493411/ref=sr_1_1?ie=UTF8&qid=1371008143&sr=8-1&keywords=pressure+cooker+perfection

You’re right. If I cared enough to dig through a pile of cookbooks at the behest of a stranger, it would be pretty easy to point out.
Edit: For example.

It's mostly from this awesome book :-)

• About 14 oz of hot Italian sausage, casings removed and crumbled
  
• 1 or 2 green bell peppers, chopped
  
• 1 giant sweet yellow onion, chopped
  
• 1 pound uncooked ziti pasta
  
• 25 oz tomato sauce. I actually used different and more - almost 2 whole 24 oz jars of trader Joe's red wine marinara :+)
  
• 3 1/2 cups water. I used chicken stock instead
  
• also just chopped rosemary, garlic, red pepper, chili powder, dry basil, and/or honey to enhance things
  
  
  
  

1. Sautee sausage, pepper, and onion with some olive oil, a bit o rosemary, and lots of chopped garlic. Drain.
   
2. Stir in tomato sauce, stock/water, pasta, and some honey, basil, and/or cayenne and chili powder (just a tad)
   
3. Cook at high pressure for about 5 mins. Rapid release.
   
4. Simmer, open, until desired consistency
   
5. let it cool!!
   
   

There's an America's Test Kitchen cookbook for pressure cookers that I love. My favorite healthy recipe from there is probably the rustic braised chicken.

This is my go-to. Lots of recipes, easy to follow instructions, and it's America's Test Kitchen so you know they'll work!

I dunno, Pressure Cooker Perfection seems to have missed the mark based on the most helpful reviews. I also noticed that in my copy of ATK's Cooking School Cookbok, Pressure Cooker Perfection is not listed with all their other books. I am doubtful that this is really the case, but it smells like they're disowning it.