If you use the quick release features, make sure to only release steam in very short bursts (like the pulse feature on your food processor). If you hold the release button open, hot liquid may spurt through the valve and burn you.
It's best to undercook food until you're sure of the pressure cooker and recipes; you can always put the appliance back together and cook again for 1-3 more minutes to finish cooking.
And keep an eye on the pressure indicator rod. When the pressure cooker is cooking, the rod should be in the raised position (or jiggling, on older models). If it is not, there may not be enough liquid in the cooker to covert to steam and the food can burn. Stop the cooker according to the manufacturer's instructions and when the pressure goes down, lift the lid and add liquid.
You can brown foods first in most pressure cookers. For an old-fashioned type, place the cooker on medium-high heat and brown the foods; then add liquids and remaining ingredients, cover, bring pressure up, and cook. For a newer cooker, most have a brown function; see manufacturer's instructions.
If you're adapting a recipe to pressure cooking, set the timer to 1/3 of the cooking time of the original recipe. If a recipe cooks on the stovetop for 1 hour, cook for 20 minutes in the pressure cooker, release the steam, following directions, and test for doneness. You can refasten the lid and cook for 1-3 minutes longer if the food needs it. Different recipes also have different cooling methods. Old-fashioned cookers may use the cold water method as described on the previous page. Newer cookers have a steam release valve that is pressed in short bursts until the pressure is reduced. Or you can just remove the heat or electric source and let the cooker cool naturally for 10-30 minutes (this method is best for longer-cooking foods like large cuts of meat).
