15
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, select BROWN, press start, and preheat cooker. Add oil; brown roast on all sides. Remove from
cooker and press cancel. Add onion to pot; select SAUTÉ, press start, 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 and secure cover. Place quick pressure release valve on vent pipe. Select ROAST, adjust time to 55 min-
utes, and press start. When time is up, allow pressure to drop of its own accord. Press cancel. If desired, select SAUTÉ, press start, 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, select BROWN, press start, 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 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 and secure cover. Place quick pressure release valve on vent pipe. Select RIBS, adjust time to 8 minutes, and
press start. When time is up, allow pressure to drop of its own accord for 10 minutes, then 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 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, select RIBS, adjust time for 30 minutes, and press start.
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, select BROWN, press start, and preheat cooker. Add oil;
brown ribs on 2 sides. Press cancel.
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 and secure cover. Place quick pressure release valve on vent pipe. Select RIBS and press
start. When time is up, allow pressure to drop of its own accord.
8 servings
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, select BROWN and preheat cooker. Add oil; brown chicken. Press cancel. Cover chicken with garlic
slices. Add wine, broth, parsley, and rosemary. Close and secure cover. Place quick pressure release valve on vent pipe.
Select POULTRY, adjust time to 7 minutes, and press start. When time is up, allow pressure to drop of its own accord for 10 minutes,
then use quick pressure release method. Season to taste with salt and pepper. Garnish with lemon slices.
4 servings
