17
BARBECUE SPARERIBS
3 pounds spareribs, cut into serving pieces
1 cup water
• • • • • • •
1 cup catsup
¼ cup water
¼ cup vinegar
¼ cup chopped onion
¼ cup sugar
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon celery seed
Place ribs and water in cooker. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 5 minutes at HIGH
PRESSURE . Reduce pressure quickly .
Drain off liquid. Mix remaining ingredients; pour over ribs in cooker. Stir to coat ribs. Close
cover securely. Place the PressureTru
indicator on the vent pipe and
cook 10 minutes at HIGH PRESSURE . Let pressure drop of
its own accord .
Remove ribs. Simmer sauce, uncovered, to desired thickness.
Nutrition Information Per Serving
6 servings, 427 Calories, 27 g. Fat, 107 mg. Cholesterol
CORNED BEEF
3 pounds corned beef
1½ cups water
1 tablespoon garlic powder
1 bay leaf
Pour 1½ cups water into cooker. Position trivet in cooker. Rub garlic powder into all surfaces of corned beef. Place corned beef in
steamer basket on trivet.
†
Add bay leaf. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 60 minutes
at HIGH PRESSURE . Let pressure drop of its own accord .
NOTE:
If seasoning packet is provided with corn beef, use packet and omit bay leaf.
†
Omit trivet if corned beef extends above the ⅔ full mark.
Nutrition Information Per Serving
6 servings, 295 Calories, 18 g. Fat, 103 mg. Cholesterol
STUFFED PORK CHOPS
2 tablespoons vegetable oil
4 1 inch thick boneless pork chops,
with deep pocket cut in each
1 cup chopped onion
¾ cup chopped celery
½ cup corn
1 cup bran flakes, crushed
2 tablespoons water
½ teaspoon dried sage
1 cup water
Salt and pepper to taste
Pour vegetable oil into cooker. Turn heat selector to medium and brown pork chops. Remove from cooker. Sauté onions and celery in
cooker. Stir in corn, bran flakes, 2 tablespoons water, and sage. Stuff pork chops with mixture. Pour 1 cup water into cooker. Position
trivet in cooker. Place pork chops in steamer basket on trivet. Close cover securely. Place the PressureTru
indicator on the vent pipe
and
cook 16 minutes at HIGH PRESSURE . Release pressure quickly .
Nutrition Information Per Serving
4 servings, 430 Calories, 20 g. Fat, 133 mg. Cholesterol
PORK LOIN ROAST
3 pound pork loin roast
1 tablespoon vegetable oil
1½ cups water
Salt and pepper
1 onion, sliced
Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides. Remove roast from cooker. Pour water
into cooker. Position trivet in cooker. Place roast in steamer basket on trivet.
†
Season with salt, pepper, and sliced onion. 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 .
†
Omit trivet if roast extends above the ⅔ full mark.
Nutrition Information Per Serving
6 servings, 483 Calories, 27 g. Fat, 171 mg. Cholesterol
STUFFED FLANK STEAK
1 tablespoon margarine
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
¼ cup beef broth, divided
1 cup bread crumbs
½ teaspoon salt
¼ teaspoon marjoram
¼ teaspoon thyme
⅛ teaspoon black pepper
1 pound flank steak, cut into 2 equal pieces
1 cup diced tomatoes
Add margarine to cooker. Turn heat selector to medium and sauté onion, celery, and garlic. Mix in 2 tablespoons of the broth, bread
crumbs, salt, marjoram, thyme, and pepper. Spread stuffing mixture on one steak; top with remaining steak. Secure with toothpicks or
metal skewers. Place steak in cooker; stir in remaining 2 tablespoons broth and tomatoes. Close cover securely. Place the PressureTru
indicator on the vent pipe and
cook 18 minutes at HIGH PRESSURE . Let pressure drop of its own accord .
Nutrition Information Per Serving
4 servings, 237 Calories, 12 g. Fat, 47 mg. Cholesterol
