Your best bet would be to follow recipes that came with your brand of pressure cooker. If you're not familiar with using one, it's important to follow the instructions for your specific equipment to the letter. These things have been around for a long time, but there is a certain amount of danger from having ingredients under pressure, so you don't want to get careless. Generally, I stay in the kitchen where I can monitor that it's working correctly and avoid forgetting about it. Things cook very fast and I like the results much better than similar things from a microwave or slow cooker.
I have a big one that I inherited from my mother many years ago and still use. My favorite recipes are for pot roast, porcupine meatballs and red cabbage. You can find all that sort of thing online if you search - best to include the brand name of your own pressure cooker because their website will no doubt have versions of recipes that have been tested to work best in it. I have noticed that the recipes for newer cookers don't mention what level of pressure to use. I assume they only have one setting. I don't know what is would be, but my old one can do 5, 10 or 15 pounds, and the timing is quite different for each.