meaTs
When it comes to creating juicy, tender, flavorful meat dishes, the
pressure cooker has no equal. Even budget cuts of meat that usu-
ally require slow, moist-heat cooking will turn out succulent and
savory— in very little time in the pressure cooker.
An important step when preparing meat in the pressure cooker
is to sear meat to a crispy brown on all sides to seal in natural
juices. This can be done right in the pressure cooker. The follow-
ing recipes were written for fresh or completely thawed meats. To
cook frozen meats, thaw one half hour or more so that the surface
of the meat will sear crispy brown. Then increase the cooking
times given in the recipes. Frozen beef, veal, and lamb should be
cooked 25 minutes per pound. Frozen pork should be cooked 30
minutes per pound.
Cooking time will vary depending on the size and thickness of the
cut, the distribution of fat and bone, the grade and cut of the meat,
and the degree of doneness desired.
After cooking, if gravy is desired, stir 1 to 2 tablespoons of flour
or cornstarch into
1
⁄
4
cup cold water. Heat cooking liquid in pres-
sure cooker and slowly pour in flour mixture, stirring to blend.
Heat to boiling, stirring constantly for 1 minute or until thickened.
Season with salt and pepper.
FOR MEAT, DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
NO PORTION OF THE MEAT SHOULD EXTEND ABOVE
THE
2
⁄
3
FULL MARK (SEE PAGE 12).
BEEF POT ROAST
3 pounds beef pot roast
1 tablespoon vegetable oil
2 cups water
Salt and pepper
1 small onion, chopped
1 bay leaf
Preheat pressure cooker at 350° for 5 minutes. Pour oil into cooker and brown roast well
on all sides; remove roast. Pour water into cooker. Position trivet in cooker. Place roast
in steamer basket on trivet.
+
Season roast with salt, pepper, onions, and bay leaf. Close
cover securely. Place pressure regulator on vent pipe and set heat control at 400°. When
pressure regulator begins a rocking motion,
cook 45 minutes
. Allow pressure regulator
to rock for 1 to 2 minutes at 400° and then slowly turn the heat control down, stopping
just at the point where the pilot light goes out. When cooking time is complete turn
control to OFF and remove heat control.
Let pressure drop of its own accord.
Thicken
gravy, if desired.
+
Omit trivet if roast extends above the
2
⁄
3
mark.
Nutrition Information Per Serving
6 servings
297 Calories, 20 g Fat, 72 mg Cholesterol
1 pound lean ground beef
1 can (14 to 15 ounces) diced
tomatoes
1
⁄
2
cup water
1 cup chopped onion
1
⁄
2
cup chopped celery
1
⁄
2
cup diced green pepper
1 clove garlic, minced
2 teaspoons sugar
1 teaspoon salt
1 teaspoon parsley flakes
1
⁄
2
teaspoon oregano
1
⁄
2
teaspoon basil
1
⁄
4
teaspoon thyme
1
⁄
8
teaspoon red pepper
3 drops hot pepper sauce
• • • • • • •
1 can (6 ounces) tomato
paste
Preheat pressure cooker at 350° for 5 minutes. Brown beef. Stir in remaining ingredients
except tomato paste. Close cover securely. Place pressure regulator on vent pipe and set
heat control at 400°. When pressure regulator begins a rocking motion,
cook 8 minutes
.
Allow pressure regulator to rock for 1 to 2 minutes at 400° and then slowly turn the heat
control down, stopping just at the point where the pilot light goes out. When cooking time is
complete turn control to OFF and remove heat control.
Cool cooker at once.
Stir in tomato
paste. Reconnect heat control and set heat control at 225°. 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
SPAGHETTI MEAT SAUCE
38
39