The Everything Pressure Cooker Cookbook by Pamela Rice Hahn

Add coffee. Lock the lid into place, bring to low pressure, and maintain for 8 minutes.
Remove from heat and quick-release the pressure. Remove ham to a serving platter. Add the sugar to the pan and stir until it dissolves, scrapping the bottom of the pan as you do so. Pour over the ham and serve immediately.
Steel-Cut Oats
    Steel-cut oats, whole grain groats that have been cut into only two or three pieces, are sometimes referred to as Irish oatmeal. They are high in B-vitamins, calcium, protein, and fiber.
    INGREDIENTS | SERVES 2
    4 cups water
    1 cup steel-cut oats, toasted
    1 tablespoon butter
    Pinch salt
    Toasting Steel-Cut Oats
    Preheat the oven to 300°F. Place the steel-cut oats on a baking sheet. Bake for 20 minutes. Store toasted steel-cut oats in a covered container in a cool place. Toasting steel-cut oats will enhance the flavor and allow them to cook in half the time.
Place the rack in the pressure cooker; pour ½ cup water over the rack.
In a metal bowl that will fit inside the pressure cooker and rest on the rack, add the oats, butter, salt, and 3½ cups water. Lock the lid into place.
Bring to low pressure. For chewy oatmeal, maintain the pressure for 5 minutes. For creamy oatmeal, maintain pressure for 8 minutes.
Remove from the heat and allow pressure to release naturally. Use tongs to lift the metal bowl out of the pressure cooker.
Spoon the cooked oats into bowls; season and serve as you would regular oatmeal.
Enjoy-Your-Veggies Breakfast
    Adding toasted nuts provides protein. If you want to add more, you can stir in some diced tofu when you add the water.
    INGREDIENTS | SERVES 4
    1 tablespoon olive or vegetable oil
    1 small sweet onion, peeled and diced
    2 large carrots, peeled and diced
    2 medium potatoes, peeled and diced
    1 stalk celery, diced
    1 large red bell pepper, seeded and diced
    1 tablespoon low-sodium soy sauce
    ¼ cup water
    1 cup zucchini or summer squash, peeled and diced
    2 medium tomatoes, peeled and diced
    Freshly ground black pepper, to taste
    Optional: Brown rice or whole grain tortilla
    Optional: Sunflower seeds, pumpkin seeds, or slivered almonds, toasted
Add the oil to the pressure cooker and bring to temperature over medium heat. Add the onion; sauté for 2 minutes.
Stir in the carrots, potatoes, celery, and bell pepper; sauté for 2 minutes. Add the soy sauce and water.
Lock on the lid and bring to high pressure; maintain pressure for 2 minutes. Remove from the heat and quick-release the pressure.
Return to the heat and add the squash and tomatoes. Bring to high pressure and maintain for 1 minute. Remove from the heat and quick-release the pressure.
Taste for seasoning and add pepper, to taste. Serve over rice or as filling in sandwich wraps, topped with your choice of toasted nuts if desired.
Country Sausage Gravy
    This type of gravy is referred to as sawmill gravy in some parts of the country and as milk gravy in others. Serve it over buttermilk biscuits and hash browns with eggs.
    INGREDIENTS | SERVES 8
    2 pounds ground pork sausage
    2 tablespoons butter
    ¼ cup all-purpose flour
    2 cups half-and-half
    Salt and freshly ground black pepper, to taste
Add the sausage to the pressure cooker. Breaking it apart as you do so, fry over medium-high heat for 5 minutes or until the sausage begins to brown.
Lock the lid into place and bring to low pressure; maintain for 8 minutes. Remove from the heat and quick-release the pressure. Drain and discard most of the fat. Return the pressure cooker to medium-high heat. Add the butter and stir into the sausage until it's melted.
Sprinkle the flour over the meat and stir-fry it into the meat for a minute, stirring continuously. Whisk in the half-and-half a little at a time. Bring to a boil and immediately reduce the heat; maintain a simmer for 3 minutes or until the gravy thickens. Taste for seasoning and add salt and pepper.
Sausage Links Brunch
    Sausage links smothered in maple syrup are the hallmark Midwestern breakfast. This dish has a more