17
meaTs
when it comes to creating juicy, tender, flavorful meat dishes, the pressure cooker has no equal. Even budget cuts of meat that usually
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 following 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 ¼ cup cold water. Heat cooking liquid in pressure
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 5).
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
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
Pour oil into cooker. Turn heat selector to medium and brown roast well on all sides; remove roast. Pour water into cooker. Place roast
on rack in cooker. Season roast with salt, pepper, onions, and bay leaf. Close cover securely. Place pressure regulator on vent pipe and
cook 45 minutes with pressure regulator rocking slowly.
Let pressure drop of its own accord.
Thicken gravy, if desired.
Nutrition Information Per Serving
6 servings
297 Calories, 20 g Fat, 72 mg Cholesterol
PORCUPINE MEATBALLS
¼ cup sliced celery
¼ cup chopped green pepper
1 cup tomato sauce
½ cup water
1 tablespoon sugar
½ 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
cook 12 minutes with pressure regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving
4 servings
350 Calories, 17 g Fat, 77 mg Cholesterol
1 pound lean ground beef
⅓ cup uncooked long-grain
white rice
2 tablespoons tomato paste
1 teaspoon salt
¼ teaspoon pepper
½ cup chopped onion
SWISS STEAK
1 cup chopped onion
½ cup chopped green pepper
½ cup sliced celery
½ teaspoon salt
¼ teaspoon pepper
Place all ingredients in cooker. Close cover securely. Place pressure regulator on vent pipe and
cook 18 minutes with pressure regulator
rocking slowly. Cool cooker at once.
Thicken sauce, if desired.
Nutrition Information Per Serving
6 servings
251 Calories, 9 g Fat, 98 mg Cholesterol
2 pounds round steak, 1-inch
thick
1 can (8 ounces) tomato
sauce
½ cup water
