RECIPES
20
Breakfast Bread Pudding
6 slices of bacon, cooked and chopped
12 slices of French bread (3/4” thick), cut into quarters
3 eggs
1½ c. milk
¼ t. nutmeg
1. Mix the bacon with the bread in a large bowl.
2. In a smaller bowl, beat the eggs with the milk and nutmeg.
3. Pour the egg mixture in to the bread mixture. Make sure all pieces are
well-coated.
4. Pour all into the pressure cooker pot. Make sure all pieces are covered
with the egg mixture.
5. Lock on the lid and bring to pressure and cook for 18 minutes.
6. Use quick release to release pressure – DON’T FORGET THE OVEN MITT!
7. Serve hot with butter and maple syrup.
Serves 4-6
Pulled Pork
1 T. paprika
1 T. salt
2 t. garlic powder
2-4 lbs. boneless pork shoulder
2 t. dry mustard
2 c. water
½ T. brown sugar
1. Mix seasonings together in a large bowl.
2. Cut meat into 4“ pieces (large enough to sit easily on your rack). Roll the
meat in the seasoning mix. Coat thoroughly.
3. Add water to the bottom of the pressure cooker pot, and place rack in
pot. Carefully put the meat pieces into place on the rack (keep the meat
from touching the water) - it’s fine if you have to stack the meat.
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