Hi Marilyn,
I love this 7 minute risotto. It's what convinced me to get a pressure cooker, many many years ago. Like 2007 when FK still had an online store.
I bought a Cuisinart, which has (or had) the highest PSI. I really like it. Anyway, my favorite PC cookbook is hip pressure cooking. You'll enjoy the science in the beginning/intro to pressure cooking guide. I recommend reading that before you get really deep into it. (Laura-author) has a website where there are a ton of tips. I make the risotto as is, then add frozen peas, cooked shrimp or leftover lobster when the risotto is finished cooking. I usually halve the recipe, as it's just the two of us. Haven't made arancini with leftover risotto, though its been on my list....
I'll have more time later today to see if my favorite recipes from the book are posted on her site. Will circle back.
https://www.hippressurecooking.com/pressure-cooker-risotto-in-7-minutes
Hard boiled eggs--peel like a dream. 1 cup water, cold eggs, I lay them on the trivet, you could also use a steamer basket. 5 mins, low pressure, 5 min natural release. Ice bath. SEE PAUL'S NOTE BELOW, RESULTS CAN VARY.
I'm with Paul, easy to make great stocks with minimal effort.
I've made spare ribs using this recipe loosely. I do a dry rub, cook in steamer basket. After cooking is finished, remove, brush with barbecue sauce and grill briefly to get grill marks and char a bit.
www.hippressurecooking.com/pressure-cooker-bbq-pork-ribs-spinach-bean-salad