Few years ago I came upon this research wherein the theory emphasised upon the connection between hunger and smell. It demonstrated how bakeries and restaurants  would use aromas as a marketing tool to entice customers into their shops.

"Cinnabon, the bakery chain, places ovens near the front of its stores so the enticing smell of warm cinnamon rolls escapes when oven doors open, says Kat Cole, president of Cinnabon, a unit of Focus Brands Inc. The bakeries are intentionally located in malls or airports, not outside, so smells can linger. Over time, the company has recognized that aroma is a huge part of its formula, Ms. Cole says." Source.  

Isn't it true? Every time I would hear someone reminiscing about a favourite food, it would be mostly about the mouth watering whiff of the dish, cooking in their mother/grandmother/aunt's house. We, as a society currently, eat mostly with our sense of smell and sight with hunger coming last (if at all!)

But in our daily rush and grind of so many commitments, the art of slow cooking that envelops the house with tantalizing aromas is now almost extinct. The world today is in a rush (..to nowhere!!) losing the real essence of self preservation. Now we have aromas mostly of take outs as far as food is concerned. So, is there no way to bridge this gap of the super fast society and the food based memories of the yore? Good News! Yes, there is.

With the concept of OPOS® - One Pot One Shot, cooking method conceptualized by Rama Krishnan of the One Page Cookbooks fame we now can make resturant styled foods right at home in quarter the time but without any compromisesIt involves using your pressure cooker to cook recipes using High Heat/Less Time,  Minimal or No Water cooking which traps the flavor and aroma of the dish beautifully. When you open your cooker, the sight and smell that greets you is warming and extremely appetizing.

I have been adopting this method for many recipes in the last couple of months to mostly successes. You need to know your pressure cooker before you start just like any other tool of cooking - oven, microwave etc.  Until you know for sure, I would suggest you following the recipes as given without making any changes unless otherwise mentioned. A lot of science goes behind every recipe and until you have it pat down, its not advisable to make many changes of your own which could lead to burning of your food.