24
25
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
MEAT/POULTRY
PRESET BUTTON
COOKING
TIME
(Minutes)
PRESSURE
RELEASE
METHOD
PORK
Butt Roast (2½ to 3 pounds)
MEAT–ROAST
60–65
Own Accord
Shoulder Arm Roast
(2½ to 3 pounds)
MEAT–ROAST
60–65
Own Accord
Chops, ¾ to 1 inch thick
MEAT–CHOP/RIB
8
Quick Release
Steak, ¾ to 1 inch thick
MEAT–CHOP/RIB
8
Quick Release
Spareribs
MEAT–CHOP/RIB
25
Quick Release
Stew Meat (1-inch cubes)
MEAT–CHOP/RIB
6
Quick Release
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 light molasses
½ cup chopped onion
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black
pepper
2 drops liquid smoke
* Short ribs can be used in place of spare ribs.
For short ribs, press MEAT–CHOP/RIB and
adjust time for 30 minutes.
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
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 cara-
way 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
Pot Roast Royale
Pork Chops with Red Cabbage and Apples
Barbecued Spare Ribs
