13
Pot Roast Royale
1 tablespoon vegetable oil
1 2½- to 3-pound boneless beef chuck roast
1 small onion, sliced
1 cup water
1 can (2 ounces) anchovy fillets,
drained and chopped
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
9 whole peppercorns
1 bay leaf
With cooking pot in cooker body, press
BROWN
and preheat cooker . Add oil; brown roast on all sides . Remove from cooker and press
CANCEL
. Add onion to pot; press
SAUTÉ
and stir until onion is slightly softened . Remove from pot . Press
CANCEL
. Combine water,
anchovies, vinegar, brown sugar, peppercorns, and bay leaf in pot . Place roast on cooking rack in pot . Arrange onions evenly on top of
roast . Close cover . Place quick pressure release valve on vent pipe . Press
MEAT–ROAST
and then adjust time to 55 minutes . When time
is up, allow pressure to drop of its own accord . If desired, press
SAUTÉ
and reduce cooking liquid to make sauce to serve with roast .
6 to 8 servings
Pork Chops with Red Cabbage and Apples
2 slices bacon, diced
2 bone-in pork chops, about 1 inch thick
⅓ cup water
3 tablespoons balsamic vinegar
¼ cup packed brown sugar
3 tablespoons country-style Dijon mustard
1 teaspoon caraway seeds
2 cups sliced red cabbage
1 cup cored, chopped red cooking apple
½ cup sliced red onion
With cooking pot in cooker body, press
BROWN
and preheat cooker . Add bacon; fry until crisp . Remove bacon from cooker, leaving
drippings in pot . Add pork chops and brown on both sides . Press
CANCEL
. Whisk together water, vinegar, brown sugar, mustard, and
caraway seeds in a small bowl . Pour into pot . Return bacon to cooker; add cabbage, apple, and onion . Close cover . Place quick pressure
release valve on vent pipe . Press
MEAT–CHOP/RIB
and then adjust time to 8 minutes . When time is up, use quick pressure release
method .
2 servings
Barbecued Spare Ribs
1 tablespoon dry mustard
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 clove garlic, cut in half
1 tablespoon vegetable oil
3 pounds boneless spare ribs*
⅓ cup water
⅔ cup ketchup
¼ cup lemon juice
¼ cup of light molasses
½ cup chopped onion
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 drops liquid smoke
Trim excess fat from ribs . Combine mustard, chili powder, and cayenne pepper in a small bowl . Sprinkle over ribs . Rub seasoning into
ribs using cut surface of garlic clove . With cooking pot in cooker body, press
BROWN
and preheat cooker . Add oil; brown ribs on 2
sides . Mince garlic clove and whisk together with water, ketchup, lemon juice, molasses, onion, oregano, salt, pepper, and liquid smoke
in a small bowl . Pour over ribs in cooker . Close cover . Place quick pressure release valve on vent pipe . Press
MEAT–CHOP/RIB
. When
time is up, allow pressure to drop of its own accord .
8 servings
*Short ribs can be used in place of spare ribs . For short ribs, press
MEAT–CHOP/RIB
and adjust time for 30 minutes .
California Chicken
½ tablespoon olive oil
4 boneless, skinless chicken breasts
3 cloves garlic, sliced
½ cup white wine
½ cup chicken broth
¼ cup minced, fresh Italian parsley
1 teaspoon dried rosemary
• • • • • • •
Salt and pepper
½ small lemon, thinly sliced
With cooking pot in cooker body, press
BROWN
and preheat cooker . Add oil; brown chicken . Press
CANCEL
. Cover chicken with garlic
slices . Add wine, broth, parsley, and rosemary . Close cover . Place quick pressure release valve on vent pipe . Press
POULTRY
and then
adjust time to 6 minutes . When time is up, allow pressure to drop of its own accord . Season to taste with salt and pepper . Garnish with
lemon slices .
4 servings
