I'm a big fan of pig's feet. Not so much the pickled variety but rather boiled and eaten hot or cooled and jellied and eaten with vinegar. Numerous recipies on the web: http://www.chitterlings.com/pickle-pigs-feet.html
I never used a pressure cooker to cook them but imagine it would spped up things. I enjoy the broth and jelatin available from the slow cooked feet. A favorite was the cooled and chopped feet solidified in its' own broth and eaten with a sprinkling of vinegar, salt, pepper and perhaps a bit of paprika! Here's how I do it:
This favorite dish of my grandparents and parents was often made and joyously eaten by them and their old-country friends. It is similar to head cheese but usually contained less of a variety of the pig’s parts. In this case, the feet.
-In a large pot, cover about six large whole pig’s feet with water and bring to a boil.
-Drain all the water and rinse off the feet.
-Again cover the feet with water and bring to a slow rolling boil.
-Add salt, pepper to taste along with marjoram & thyme and a sprinkling of hot red pepper flakes.
-Dice several carrots, green and/or red pepper, celery, onion and several sliced cloves of garlic.
-After a couple of hours the feet should begin to soften – add the vegetables and continue to cook until skin and all flesh pulls easily away from the bones perhaps another two or three hours.
At this point you may let the whole batch cool a bit and transfer all to a smooth, round, and deep glass bowl and place in the refrigerator to cool and solidify.
-Lift the feet out of the pot and let cool.
-remove all the flesh from the bones and chop into pieces.
-Lift out vegetables and mix with flesh into bowl or deep baking dish.
-Pour liquid over mix and set to cool in refrigerator.
When chilled, turn and place onto a large flat plate. Sprinkle with salt, pepper, paprika, and vinegar
Use your own judgment of how much vegetable to meat ratio you desire. You may leave the feet whole and pour the liquid over them and chill. It is not necessary to remove the bones and cut up the flesh. After making this once you will be able to determine how much carrot, onion, celery, pepper you need. The more liquid you use, the more jello-like the result. You may also use some fresh pork hock for more meat since the feet are primarily skin and connective tissue