Best answer:
Answer by Butter Cup
That's a common misconception many people have, but there is no need to "convert" recipes between makes or models of pressure pots. As long as they adhere to the standard 15psi, they ALL operate with the same principle. As long as you know how to operate your particular brand you should have no problems using ANY pressure cooker recipe.
The makers of electric pressure cookers do not adhere to any standard so instructions vary widely with all the various makes and models so it would be impractical to give detailed operating instructions one each and every one of them.
In general, you can use the BROWN setting to do any initial cooking. Program the cooker for HIGH PRESSURE and set the timer for the same amount of time recommended in the recipe. If the recipe calls for a cold water release by putting the cooker under cold running water, ignore this instruction. Instead, press the pressure release button in very short spurts, taking care to keep your hand and head away from the escaping steam. If liquid is ejected from the valve, wait a minute longer before proceeding. Use the Quick release mechanism if this is called for in the recipe. Natural release means to wait until the pressure drops on its own. Use the BROWN setting to do any finish cooking after pressure is released.
There are far more recipes for stovetop model because they are much more versatile. Here's a good source for recipes and all kinds of instructions that are especially good for beginners:
http://missvickie.com/recipes/recipeframe.html
If you do need to convert a regular recipe you can either use the cooking directions for a similar p-cooker recipe or refer to the Cooking Time Charts here:
http://missvickie.com/howto/times/time.html
Here is a recipe for you:
Pressure Cooker Beef Short Ribs
FromDebbiesKitchen.com
Other cooking directions below.
2 pound package of boneless beef short ribs
1 small bag of fresh baby carrots
1 onion, quartered or whole for flavor
1 stalk of celery, cut in half
4 potatoes, peeled and cut into chunks
Season salt
Garlic powder
2 cups of water
2 cans of beef gravy
Rinse the beef short ribs, carrots, celery and onion under cold water and place into the pressure cooker.
Add the 2 cups of water and then sprinkle the top with seasoning salt and garlic powder.
Place the top on the pressure cooker and lock it in place.
Add the gage or regulator and set it at 10 ponds of pressure.
Turn the heat to almost high, approximately 8 on an electric stove.
Wait for the pressure cooker to reach the 10 pounds of pressure by listening for the rattling noise of the gage.
Once the gage begins to rock and rattle, turn the heat down to about medium-high or between 6 and 7 on the electric stove.
Begin timing and cook for 45 minutes.
Turn off the heat and allow the pressure cooker to cool down normally by just letting it sit undisturbed until the little rubber vent has seated back down tightly against the lid and there is absolutely no steam left escaping.
While the pressure cooker is cooling down, peel the potatoes, rinse under cold water and cut the potatoes into large chunks.
Boil the potatoes until they are tender and then drain the water off.
Remove the lid on the pressure cooker and add the 2 cans of beef gravy. Turn the heat back on under the pressure cooker and heat the gravy in and around the beef and carrots.
As soon as the gravy is well blended in and hot, turn off the heat and add the cooked potato chunks.
Mix all of the contents together in the gravy and serve.
Note…the gravy can be thickened if necessary by making a thin paste of cornstarch and cold water or a mixture of flour and cold water.
Also…this recipe can be made in your slow cooker, add all of the ingredients at the same time but use a can of beef broth instead of the water.
Or this recipe can be made on top of the stove in a large pot or in the oven, but if using either of these methods cook slowly.
Good luck!
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