BEEF STEW
1 cup sliced carrots
1 cup diced tomatoes
1 teaspoon salt
1
⁄
4
teaspoon black pepper
• • • • • • •
1
⁄
4
cup cold water
1 tablespoon flour
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
Place beef, water, and onion in cooker. 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.
Add potatoes, green beans, carrots, tomatoes, salt, and pepper to cooker. Close cover
securely. Place pressure regulator on vent pipe and set heat control at 400°. When pressure
regulator begins a rocking motion,
cook 3 minutes
. When cooking time is complete turn
control to OFF and remove heat control.
Cool cooker at once.
Reconnect heat control
and set heat control at 225°. Mix water and flour; stir into stew. Heat until stew thickens,
stirring constantly.
Nutrition Information Per Serving
4 servings
347 Calories, 7 g Fat, 73 mg Cholesterol
1 pound lean ground beef
1
⁄
3
cup uncooked long-grain
white rice
2 tablespoons tomato paste
1 teaspoon salt
1
⁄
4
teaspoon pepper
1
⁄
2
cup chopped onion
1
⁄
4
cup sliced celery
1
⁄
4
cup chopped green pepper
1 cup tomato sauce
1
⁄
2
cup water
1 tablespoon sugar
1
⁄
2
teaspoon dry mustard
Combine ground beef, rice, tomato paste, salt, and pepper; mix well. Form into 8 balls.
Place meatballs in cooker. Add onion, celery, and green pepper. Combine tomato sauce,
water, sugar, and mustard. Pour over meatballs. Close cover securely. Place pressure
regulator on vent pipe and set heat control at 400°. When pressure regulator begins a
rocking motion,
cook 12 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.
Nutrition Information Per Serving
4 servings
350 Calories, 17 g Fat, 77 mg Cholesterol
PORCUPINE MEATBALLS
3 pounds spareribs, cut into
serving pieces
1 cup water
• • • • • • •
1 cup catsup
1
⁄
2
cup water
1
⁄
2
cup vinegar
1
⁄
4
cup chopped onion
1
⁄
4
cup sugar
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon celery seed
Place ribs and water in cooker. Close cover securely. Place pressure regulator on vent
pipe and set heat control at 400°. When pressure regulator begins a rocking motion,
cook 5 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.
Drain off liquid. Mix remaining ingredients; pour over ribs in cooker.
Stir to coat ribs. Close cover securely. Place pressure regulator on vent pipe and set heat
control at 400°. When pressure regulator begins a rocking motion,
cook 10 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.
Remove ribs. Reconnect heat control and set heat control at 225°. Simmer
sauce, uncovered, to desired thickness.
Nutrition Information Per Serving
6 servings
427 Calories, 27 g Fat, 107 mg Cholesterol
BARBECUE SPARERIBS
2 tablespoons vegetable oil
4 1-inch thick boneless pork
chops, with deep pocket cut
in each
1 cup chopped onion
3
⁄
4
cup chopped celery
1
⁄
2
cup corn
1 cup bran flakes, crushed
2 tablespoons water
1
⁄
2
teaspoon dried sage
1
1
⁄
2
cups water
Salt and pepper to taste
Preheat pressure cooker at 350° for 5 minutes. Pour oil into cooker and brown pork
chops. Remove from cooker. Sauté onions and celery in cooker. Stir in corn, bran flakes,
2 tablespoons water, and sage; remove from cooker. Stuff pork chops with mixture. Pour
1
1
⁄
2
cups water into cooker. Position trivet in cooker. Place pork chops in steamer basket on
trivet. Close cover securely. Place pressure regulator on vent pipe and set heat control at
400°. When pressure regulator begins a rocking motion,
cook 16 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.
Nutrition Information Per Serving
4 servings
430 Calories, 20 g Fat, 133 mg Cholesterol
STUFFED PORK CHOPS
40
41
