A pressure cooker makes a great steamer so anything you're used to steaming, you can steam faster under pressure, in about 1/3 the time. You can also pressure cook things which you might cook in a water bath in the oven.

Here's my favorite way to make custard:

Ingredients for 4 servings:
1 1/2 cups milk
3 eggs
3 Tbsp sugar
1 tsp vanilla
Nutmeg
Brown sugar if desired, see note below.

Heat milk till very hot but not boiling. Whisk together the eggs, sugar and vanilla; then, whisking constantly, add the hot milk in a thin stream. Divide evenly into four 1/2 cup ramekins.

Put 1 cup water in bottom of pressure cooker and place a rack in it. Put the ramekins on the rack (if you have a small cooker you might need to do two at a time, or put three in bottom and stack the fourth one on top of them). Place a sheet of waxed paper over tops to keep moisture from dripping onto custards. Bring to 15 pounds pressure and cook 5 minutes. Reduce pressure under cold water. Remove ramekins, sprinkle tops with nutmeg (freshly grated is divine!). Make ahead as they must cool before serving and will continue to set as they cool.

For a yummy easy way to make "caramel topped" custard, butter the bottoms of the ramekins lightly and press about 1 Tbsp brown sugar into the bottoms before pouring the custard into them. The brown sugar will cook into a nice syrup and if you want, you can serve the custards by up-ending them onto dessert plates, with the "caramel" syrup on top. I serve them family style and we just dig down with our spoons to get a bit of syrup with each bite. Yum.

For most savory dishes like pot roast, stew, chicken in sauce, anything cooked with at least a little liquid (wine, broth, juicy tomatoes) you don't really need "pressure cooker" recipes. Adapt your own favorites by figuring 1) they will take only 1/3 as much time to cook and 2) use less liquid as none will evaporate. However, remember that you cannot "dry cook" in a pressure cooker. Liquid is necessary to develop pressure. Read your manufacturer's directions! The amount of liquid needed to develop pressure does vary - but 1 cup is usually adequate for all but the biggest pressure cooker/canners. Many of today's newer cookers work fine with only 1/2 cup or even 1/4 cup liquid. Don't add thickener to stews soups etc until after pressure cooking. If using wine as your only liquid, bring up to pressure slowly, on medium heat; otherwise wine tends to sputter and spit and may evaporate too much while the pot is reaching pressure.