14
MEAT/POULTRY
PRESET
PROGRAM
COOKING
TIME
(Minutes)
PRESSURE
RELEASE METHOD
PORK
Butt Roast (5–5½ pounds)
ROAST
50–55
Natural
Shoulder Arm Roast (5–5½ pounds)
ROAST
50–55
Natural
Chops (¾–1 inch thick)
RIBS
6–8
Natural
Steak (¾–1 inch thick)
RIBS
8–10
Natural
Spareribs
RIBS
17–20
Natural
Stew Meat (1-inch cubes)
STEW
5
Natural
Savory Pot Roast
2 tablespoons vegetable oil
1 (5- to 6-pound) boneless beef
chuck roast
2 small onions, sliced
2 cups water
2 (2-ounce) cans anchovy fillets,
drained and chopped
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
18 whole peppercorns
2 bay leaves
With cooking pot in cooker body, select the BROWN function, press start,
and preheat cooker. Add oil; brown roast on all sides. Remove from cooker
and press cancel
.
Add onions to pot; select the SAUTÉ function, press start,
and stir until onion is slightly softened. Remove from pot. Press cancel.
Mix water, anchovies, vinegar, brown sugar, peppercorns, and bay leaves
in pot. Place roast on cooking rack in pot. Arrange onions evenly on top of
roast. Close and secure cover. Place quick pressure release valve on vent
pipe. Select the ROAST function, adjust time to 55 minutes, and press start.
When time is up, use natural pressure release. Press cancel.
If desired, select the SAUTÉ function, press start, and reduce cooking
liquid to make sauce to serve with roast.
14 to 17 servings (serving size 4 ounces)
Korean Barbecued Ribs
2 tablespoons vegetable oil
6 pounds St. Louis-style pork ribs,
trimmed of excess fat
1 cup ketchup
½ cup packed brown sugar
½ cup rice vinegar
4 thinly sliced green onions
(about ½ cup)
¼ cup soy sauce
2 tablespoons sesame oil
1 tablespoon plus 1 teaspoon
minced ginger
1 tablespoon fish sauce
2 cloves garlic, finely minced
2 teaspoons sesame seeds
1 teaspoon hot red pepper flakes
½ teaspoon black pepper
½ cup water
With cooking pot in cooker body, select the BROWN function, press start,
and preheat cooker. Add oil; working in batches, brown ribs on two sides.
Between batches, remove ribs to a plate. Press cancel. Whisk ketchup,
brown sugar, vinegar, onions, soy sauce, sesame oil, ginger, fish sauce,
garlic, sesame seeds, red pepper flakes, and black pepper in a bowl until
mixed. Return ribs to the cooker. Pour water and half of the sauce over
the ribs in the cooking pot. Close and secure cover. Place quick pressure
release valve on vent pipe. Select the RIBS function, adjust time to 25
minutes, and press start.
When time is up, use natural pressure release.
Remove ribs to a baking sheet. Brush ribs generously with reserved
sauce. Place ribs under broiler for approximately 3 minutes or until lightly
browned.
12 to 14 servings
