Roasting Rack may be used with some of these recipes.
CHERRY-GLAZED PORK ROAST (can substitute with beef roasts)
14 oz. Jar of cherry preserves
3 lb. Boneless pork roast
¼ C Red wine vinegar
½ Tsp. Salt
¼ Tsp. Salt
¼ Tsp. Black pepper
3 Tbsp. Light corn syrup
¼ Cup Vegetable Oil
¼ Tsp. Ground cinnamon
¼ Tsp. Ground cloves
3 Tbsp. Almonds, slivered toasted.
Combine first 7 ingredients in Inner Pot. Using SAUTÉ|SIMMER bring mixture to a boil;
reduce heat, and simmer for 2 minutes. Add the almonds and simmer for 1 minute.
Remove from Inner Pot. Sprinkle roast with salt and pepper. Set to SAUTÉ|SEAR
(380°~420°) and heat oil in inner pot. Place roast into Inner Pot and cook uncovered for
15 minutes until browned on all sides. Remove roast from Pot. Place roasting rack into
pot. Place roast on rack. Set cooking function to ROAST. Set temperature to 350° and
time to 45 min up to 1 hour. Cover and cook until the meat is cooked through. After
every 15 minutes of roasting, occasionally brush on the Cherry Mixture. When cooking
cycle is complete, remove roast carefully and let stand 5 minutes before slicing.
CAJUN PORK ROAST
(Can substitute with Beef Roasts)
Ingredients:
2 lbs. Boneless Single Loin Pork Roast
2 Tbsp. Paprika
½ Tsp. Cayenne Pepper
½ Tsp. Garlic Powder
2 Tsp. Oregano
1 Tsp. Thyme
½ Tsp. Salt
½ Tsp. White pepper
1 Tsp. Cumin
¼ Tsp. Nutmeg
Combine all seasonings and rub mixture over the surface of roast. Place roasting rack
into Inner Pot. Place roast onto rack. Set cooking function to ROAST at 350
°
and Timer to
1- 1 ½ hour. When done, let stand for 5 minutes before slicing.
SWEET CHILE CHUTNEY ROAST BEEF
2 ½ lb. Boneless Rib of beef.
Glaze:
3 Tbsp. Honey
1 Tbsp. Dried chilies
Chutney: 1 large thinly sliced apples
2 Tomatoes, chopped
2 Tbsp. Brown Sugar
½ Cup Red Wine
½ Cup Water
Pinch of Cayenne pepper
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