16
SWISS STEAK
2 pounds round steak, 1 inch thick
1 can (8 ounces) tomato sauce
1 cup chopped onion
½ cup chopped green pepper
½ cup sliced celery
½ teaspoon salt
¼ teaspoon pepper
Place all ingredients in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 18 minutes at HIGH
PRESSURE . Release pressure quickly .
Thicken sauce, if desired.
Nutrition Information Per Serving
6 servings, 251 Calories, 9 g. Fat, 98 mg. Cholesterol
BEEF STEW
1 pound lean beef, cut into 1-inch cubes
1 cup water
1 large onion, sliced
• • • • • • •
4 small potatoes, quartered
1 cup frozen green beans
1 cup sliced carrots
1 cup diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
1 tablespoon flour
Place beef, water, and onion in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 8 minutes at
HIGH PRESSURE . Release pressure quickly .
Add potatoes, green beans, carrots, tomatoes, salt, and pepper to cooker. Close cover securely. Place the PressureTru
indicator on the
vent pipe and
cook 3 minutes at HIGH PRESSURE . Release pressure quickly .
Mix water and flour; stir into stew. Cook and stir until stew thickens.
Nutrition Information Per Serving
4 servings, 347 Calories, 7 g. Fat, 73 mg. Cholesterol
SPAGHETTI MEAT SAUCE
1 pound lean ground beef
1 can (14 to 15 ounces) diced tomatoes
1 cup chopped onion
½ cup chopped celery
½ cup diced green pepper
1 clove garlic, minced
2 teaspoons sugar
1 teaspoon salt
1 teaspoon parsley flakes
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon thyme
⅛ teaspoon red pepper
3 drops hot sauce
• • • • • • •
1 can (6 ounces) tomato paste
Turn heat selector to medium and brown beef. Stir in remaining ingredients except tomato paste. Close cover securely. Place the
PressureTru
indicator on the vent pipe and
cook 8 minutes at HIGH PRESSURE . Release pressure quickly .
Stir in tomato paste
and simmer, uncovered, to desired thickness. Serve sauce over spaghetti. Sprinkle with Parmesan cheese, if desired.
Nutrition Information Per Serving
6 servings, 229 Calories, 12 g. Fat, 51 mg. Cholesterol
APRICOT BARBECUE PORK ROAST
3 pound boneless rolled pork roast
½ cup catsup
½ cup teriyaki sauce
⅓ cup apricot preserves
¼ cup cider vinegar
¼ cup packed dark brown sugar
1 teaspoon crushed red pepper
1 teaspoon dry mustard
¼ teaspoon black pepper
1 large onion, sliced
1½ cups water
Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce, preserves, vinegar, brown sugar, red pepper, mus-
tard, and pepper. Mix thoroughly and pour over pork. Refrigerate overnight. Remove pork; reserve marinade. Brown pork on all sides
in pressure cooker over medium heat; remove.
Position trivet, half of sliced onion, and water in cooker. Place pork roast in steamer basket on trivet and arrange remaining onion evenly
on top of roast. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 55 minutes at HIGH PRESSURE .
Let pressure drop of its own accord .
Place reserved marinade in saucepan and simmer until thickened, stirring occasionally. Remove
roast and onions from pressure cooker. Add onions to thickened marinade and serve with sliced pork. Onions may be puréed before add-
ing to sauce and served with rice, if desired.
Nutrition Information Per Serving
8 servings, 332 Calories, 13 g. Fat, 77 mg. Cholesterol
