23
8
Cut the pork into pieces, no more than 2 inches thick. Put the pork and chicken broth in
the cooker, separating the pieces with a spacer such as a carrot. Lock the lid in place
and set the cooker on
High
(15.0P) for 59 minutes (see pages 6-7 for instructions). Let
the pressure release naturally, open the lid and check to see if the pork will shred easily
with a fork. If not, lock the lid in place and cook on
High
(15.0P) pressure for 20
minutes. Quick release the pressure. Remove the pork to a large cutting board and
shred with a fork or pull apart with tongs. Return the pulled pork to the cooker and set it
to warm with lid on until ready to serve.
Beef Stock
This easy to make stock has one ingredient that really separates it from the bland
commercial beef broths: the beef shins that contribute their marrow and gelatin to the
stock. Browning the beef thoroughly as well as browning the vegetables is very
important in creating a flavorful stock. The Browning initiates the Maillard process
and the sugars in the meat and vegetables also caramelize adding even more
flavor. These two processes create hundreds of new flavor compound that we have
come to associate with a complex flavorful stock. Also, I always use wine, red for red
meat and white for white meat as part of the cooking liquid. Many of the
flavors created by the browning process will dissolve in alcohol, but not in water and
would be lost without the presence of some alcohol.
3 tablespoons neutral oils, such as safflower or corn oil
5 sprigs parsley
2
1
/
2
pounds beef shins
1 bay leaf
1
1
/
2
pounds beef bones
1
/
2
teaspoon dried thyme
2 large carrots, cut into 3 to 4 chunks
1 teaspoon salt to taste
3 stalks celery, cut into 3 to 4 chunks
1
/
4
teaspoon whole black peppercorns
2 large onions, quartered
1
1
/
2
quarts cold water, approximately
1 cup red wine
Press the
Brown
button. Press
Start/Off
button. Add 1 tablespoon of oil to the cooker,
and brown the beef shins and bones in batches evenly on all sides. Add extra oil if
needed. Add the wine and deglaze the bottom and scrape all the good stuff. Add the
carrots, celery and onions and brown. Add the remaining ingredients and stir to
deglaze the vegetables. Press the
Start/Off
button.
Lock the lid in place, set the cooker to
High
(15.0P) for 1 hour (see pages 6-7 for
instructions). Let the pressure drop naturally. It will take quite a while, up to 30 minutes.
You can quick release the pressure, if you are in a hurry. Allow the stock to cool, so it is
safe to handle. Strain the stock thru a fine mesh colander into a large storage container,
cover and refrigerate overnight. In the morning, the fat will have congealed on the top
of the stock. Remove and discard. You now have a great beef stock that can be kept in
the refrigerator for up to a week or frozen for up to six months. I like to reduce the stock
by half and freeze in ice cube trays and store the cubes in an airtight container. I can
then use an ice cube to enrich an instant pan sauce.
Brown Setting
This program allows you to brown your food before cooking it under
pressure. Brown your meat or poultry for the best flavor and texture, unless
otherwise indicated in the recipe. Food should be patted dry with a paper
towel before browning. For best results, make sure the oil is hot before
adding your meat or poultry. Brown in batches to keep the correct temper-
ature. The Brown temperature is 329°F.
1. Plug the cord into a wall outlet. The display will show --:--.
2. Position the removable cooking pot in the appliance.
3. Add the appropriate amount of oil as per recipe.
4. Press the
“Brown”
button. The lid should remain off.
5. The display will flash 30 minutes (this equals 30 minutes of cooking
time. MIN is 1 minute; MAX is 30 minutes). Press the “+” or “-” buttons
to set the desired browning time.
6. Press the
“Start/Stop”
button to begin browning.
NOTE: Do not leave pressure cooker unattended while browning foods.
7. Press the Start/Stop button to turn the unit off.
Steam Setting
Program quickly brings liquid to a boil for steaming food or cooking rice.
1. Plug the cord into a wall outlet. The display will show --:--.
2. Position the removable cooking pot in the appliance.
3. Place a small, heat-resistant rack or basket (not included) in the bottom
of the removable cooking pot.
4. Add at least 12 oz. of water so that the bottom of the rack is above the
liquid.
5. Add the food. Do not fill the pot more than two-thirds full. Note: If
steaming rice, put the rice in a 7” or smaller bowl, place on the rack.
6. Place the lid on the pressure cooker and lock the lid in place.
7. Turn the pressure regulator knob to STEAM.
8. Press the
“Steam”
button. The display will flash 15. (This equals
15 minutes of cooking time. Min is 1 minute; MAX is 99 minutes).
9. Press the “+” or “-” buttons to set the desired steaming time.
Note: The default temperature is 212°F.
10. Press the
“Start/Stop”
button to begin steaming.
11. When steam time is up, unit will beep.
12. Press the Start/Stop button when the steaming time is complete, or to
cancel and reset. Otherwise, the pressure cooker will automatically
switch to warm for 8 hours.
