There is a great book (and this is not a joke, it's "Pressure Cooking for Dummies"!) You can find it on Amazon! Below some basics that may help you get started. 

Pressure Cooking Meats

Use this chart as a basic guideline to pressure cooking meats. Amounts of liquid and cook time will vary according to the amount of meat you use as well as the altitude you are cooking at. Please follow all safety guidelines that come with your pot when pressure cooking your meat. Do not fill your cooker over 2/3 full (there is usually a 2/3 fill line inside your cooker) and use the "quick release" method for bringing the pressure down.

I am looking for a recipe that is simular to the Kentucky Fried Chicken. I do know it is fried in a pressure cooker.

Thank you for any kind of info.

Barb Quinn/

I cooked a venison roast in a pressure cooker. For the liquid, I used the juice from a can of Ranch Style (chili) Beans mixed with water. After the cooking time was up, I added the beans themselves & just put the top back on and let it set on a cold burner until the rest of the meal was ready. The beans were plenty hot by then & it really tasted different (and yummy) from what you'd expect a roast to taste!

My mother taught me this a few years before she passed.  Really good first out of the pot and a leftovers later........

Swiss Steak:

Round steak - 1/2 steak per person, 2 tblsp Crisco, flour, salt & pepper to taste, tomato sauce - 16oz, water 8oz, 1-8oz tomato past, 1 one pound package of frozen vegetables or canned vegetables - whichever you prefer.

The more steaks I add, the more vegetables and tomato sauce & water I add, then I add a few more minutes to the cooking time.

Round steak - depending on the crew you are cooking for - I always give 1/2 of one steak per person.  Cut the steak into thirds, then cover the steaks individually in flour & salt (I toss in a plastic bag to be sure they are completly coated in flour).  In the bottom of your pressure cooker, put in Crisco to melting, then add the steak.  Brown the round steak then withdraw from the pot.  DO NOT scrape out the cooked flour pieces or scrape out the pot- these are the best part for the flavoring.

 Add to your pressure cooker, tomato paste - 16 oz with 8 oz of water used to rinse the can the steak that has been browned, and the frozen vegetables. 

Build up your pressure and cook for about 20 minutes - this makes the steak nice and tender.  If after the pressure is off, you feel the sauce is too thin and soup like, add 1/2 cup flour and water mixed as a thickening agent, and let cook for about 15 minutes.

This is wonderful served over or with mashed potatoes.  One pot for a full meal!

Good Luck - Terri in Florida!

These are my own creations with additional notes for recipes using the PC I've been making for over 40 years that are family favorites to this day.  Enjoy

POT ROAST

3 - 5 Tbsp. cooking oil
Beef pot roast  [3 - 4 inches thick]
Salt & pepper to taste
1 medium onion; sliced                                              
1 cup Water
1/4 cup dry red wine [I recommend not using the cooking wine available in the grocery store - as it is far to salty and not something you would even consider drinking.]
1 Bay Leaf

•  Brown meat thoroughly on all sides in cooking oil. 
•  Season with salt & pepper. 
•  Add onions, bay leaf, 1 cup of water and 1/4 cup dry red wine [Dry Sherry is just as good too if you don't have the red]. 
•  Cover, set control and cook for 45 - 60 minutes after control jiggles.  Lower heat so that weight only jiggles every few minutes. 
•  Cool pan normally 5 minutes and then reduce pressure instantly. 
•  Make gravy from stock left in the pan adding more water if necessary.

STEW BEEF ON NOODLES

3 lbs. Stew beef [1-1/2" pieces]
1/4 cup cooking oil
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1-3/4 cups water
1 cup chopped onion

•  Brown meat in hot fat in pressure cooker. 
•  Season with salt, pepper and paprika. 
•  Add onion and water. 
•  Cover, set control and cook 15 minutes after control jiggles.  Lower heat so that weight only jiggles every few minutes. 
•  Cool pan normally 5 minutes and then reduce pressure instantly. 
•  Thicken stock and serve over cooked egg noodles.

NOTE:  I like to reduce water to 1-1/4 cups and add 1/2 cup dry red wine or sherry.

BEEF STEW
                                
3 lbs. stew beef cut in 1-1/2" pieces
1/4 cup cooking oil
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1-3/4 cups water
1 cup onions; chopped
8 carrots pealed and sliced in 1/2" pieces
8 potatoes pealed and cubed

•  Brown meat in hot fat in pressure cooker. 
•  Season with salt, pepper and paprika. 
•  Add water.  Cover, set control and cook 15 minutes after control jiggles.  Lower heat so that weight only jiggles every few minutes.  
•  Cool pan normally 5 minutes and then reduce pressure instantly. 
•  Add onions, carrots and potatoes.  Cover, set control and cook 10 minutes after control jiggles.  Reduce pressure instantly.

Thicken as follows if desired:

3 cups Stock [liquid from cooked meat]
6 Tbsp. Flour                                                       
2/3 cup Cold water

•  Blend flour and cold water together until it is smooth. 
•  Gradually add to the stock; stirring constantly.
•  Cook over medium heat stirring until the gravy is smooth and thickened.

NOTE:  I like to reduce water to 1-1/4 cups and add 1/2 cup dry red wine or sherry.

Sorry, I don't have a receipe for KFC in a pressure cooker BUT - I have read in several Pressure cooker books that it is very dangerous to try to deep fry in a pressure cooker. There is a whole different peice of equipment for that type of deep frying.

One of the most unusual things I've made in my pressure cooker is caramel sauce for ice cream. 

It's made by pressure cooking unopened cans of sweetened condensed milk for 20 to 45 minutes on high pressure. In Latin America they call this caramel "Dulce de Leche".  Google "Dulce de Leche" for more info.

Make sure to remove paper can label before processing so it won't come loose and clog steam vents. Place cans on trivet in bottom of pressure cooker and add enough water to cover. 

After the pressure cooking time is up, turn off heat and let pressure fall to normal naturally. 

Open and place pressure cooker in sink and flush with cold water. Let can of sweetened condensed milk sit in cold water until it is room temperature. Then you can open it and enjoy the caramel. Don't try to open a hot can or it may spray hot caramel on you. 

20-minutes makes a thinner, pourable caramel. 30-45 minutes makes a thicker, spoonable caramel.

The standard way to make "Dulce de Leche" is to boil the can in an open pot for 3 or 4 hours. The danger is if the pot goes dry the can may explode. Cooking in a pressure cooker is faster and everything is contained and safe.