Now that I have more experience with pressure cookers, and collected a shelf of pressure cooker cookbooks, this is the cookbook I can't get enough of! I have learned to read carefully about when to bring to pressure, and when to heat without bringing up to pressure. If you like olive oil, garlic, and onions, you'll love her recipes.
I am addicted to Toula Patsalis's "Split Pea Soup with Ham", best eaten the second day. My husband declared that her Chicken Noodle Soup was superior to any I had served him before. He went ape over the Italian Potato, Rice & Spinach Soup; Corned Beef Brisket with Vegetables & Horseradish Sauce; Hunter's Beef Onion Stew; Chicken with Arborio Rice & Peppers; Chicken with Two Peppers & Noodles; and Tortellini & Chicken in Parmesan Cream Sauce. He thought Vegetable Soup with (breakfast) Sausage Bits would have been better without the sausage, and I haven't had the nerve to try the Paella again, yet. I am intrigued with her technique of cooking noodles in the pressure cooker, as it always takes so long to boil water to cook pasta, so I plan on making Fettuccine with Parsley Butter and Noodles Alfredo soon.
I don't recommend making the Split Pea Soup with a 4-quart electric pressure cooker, as the split peas can clog up the vents, but my 6-quart Cooks Essentials electric programmable pressure cooker works like a charm for her recipes. In fact, with the electric pressure cookers I have bought, the heavy pot allows me to skip the heat diffuser that Ms. Patsalis calls for frequently, which never worked all that well for me anyway.