My wife fixed this chicken dish with the pressure cooker recently, when she happened upon some cheap frozen chicken breasts:

• 1 teaspoon olive oil (just enough to saute things)
• 2 chicken breasts, thawed just enough to cut up into bite-sized pieces
• 1 onion, chopped
• 3 or 4 cloves of garlic
• 1 cup chicken stock (more if your cooker has a larger minimum)
• 4 or 5 medium pototoes, cut into largish chunks
• 2 carrots, cut into largish chunks
• 1 celery stalk, cut up however you like your celery

In the pressure cooker, saute the chicken, onion, and mashed garlic cloves in a little olive oil.

Add the chicken stock.

If you put the potatoes or carrots on the bottom of the pan, they're prone to scorch, so put them on top of the chicken pieces. You want them cut up into fairly large pieces, or else they'll overcook in the pressure cooker.

Put on the pressure cooker lid and bring up to high pressure on high heat, then reduce heat to whatever will maintain the pressure (medium or thereabouts). This takes a bit of practice to do smoothly, but doing it unsmoothly doesn't make any difference to the result. Basically, turn the heat down and see if the pressure stays up. If it doesn't, bring the cooker back up to pressure and then turn it down less next time. If it does, try turning it down a bit more. Basically, you're looking for the lowest setting that maintains the thing at high pressure.

Cook at high pressure for 15 minutes.

Turn off the heat, but leave the cooker on the burner. (If it's a gas stove, maybe leave it cooking at pressure for an extra half minute.) Allow the pressure to release naturally. (That is, wait until the pressure gauge goes down (if it has one), or until it has quit hissing for a while. There are also "quick" pressure release, where you press a button to release the pressure (on some pressure cookers), or run cold water over the lid until the pressure comes down. It continues to cook while the pressure releases, though, so if you're going to do any of the quick release methods, you need to cook it at pressure for a little longer. I figure the natural pressure release method is the most energy efficient, even if it takes a few minutes longer.)

Remove the lid. Season to taste. (One of the cookbooks warned that dried herbs didn't do well in the pressure cooker--the heat and pressure blasts the flavor out of them--and said to add any dried herbs at the end.) I think we just added pepper and maybe a little thyme.

Makes about 4 servings.

The website of the company that made our pressure cooker has a recipes page.