I usually get the technical information (temps, basic ingredients, etc) from the Internet, my wife, or Mark Bittman's How to Cook Everything. I also have a cookbook by America's Test Kitchen about pressure cookers which is a good start. But then I modify based on what I have lying around. At a certain point I just reach a level of comfort with the tools and I can just throw something together without looking at any resources. That's pretty much the way it is with cooking meat in the pressure cooker now.
