CORNED BEEF
3 pounds corned beef
2 cups water
1 tablespoon garlic powder
1 bay leaf
Pour water into cooker. Rub garlic powder into all surfaces of corned beef. Position trivet
in cooker. Place corned beef in steamer basket on trivet.
+
Add bay leaf. Close cover se-
curely. Place pressure regulator on vent pipe and set heat control at 400°. When pressure
regulator begins a rocking motion,
cook 60 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.
Note: If seasoning packet is provided with corn beef, use packet and omit bay leaf.
+
Omit trivet if roast extends above the
2
⁄
3
mark.
Nutrition Information Per Serving
6 servings
295 Calories, 18 g Fat, 103 mg Cholesterol
APRICOT BARBECUE PORK ROAST
3 pound boneless rolled pork
roast
1
⁄
2
cup catsup
1
⁄
2
cup teriyaki sauce
1
⁄
3
cup apricot preserves
1
⁄
4
cup cider vinegar
1
⁄
4
cup packed dark brown
sugar
1 teaspoon crushed red
pepper
1 teaspoon dry mustard
1
⁄
4
teaspoon black pepper
1 large onion, sliced
2 cups water
Place pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce,
preserves, vinegar, brown sugar, red pepper, mustard, and pepper. Mix thoroughly and
pour over pork. Refrigerate overnight. Remove pork; reserve marinade. Preheat pressure
cooker at 350° for 5 minutes. Brown pork on all sides; remove.
Position trivet, half of sliced onion, and water in cooker. Place pork roast in steamer basket
on trivet and arrange remaining onion evenly on top of roast. Close cover securely. Place
pressure regulator on vent pipe and set heat control at 400°. When pressure regulator
begins a rocking motion,
cook 60 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.
Place reserved marinade in
saucepan and simmer until thickened, stirring occasionally. Remove roast and onions from
pressure cooker. Add onions to thickened marinade and serve with sliced pork. Onions
may be puréed before adding to sauce and served with rice, if desired.
Nutrition Information Per Serving
8 servings
332 Calories, 13 g Fat, 77 mg Cholesterol
1 tablespoon margarine
1
⁄
2
cup chopped onion
1
⁄
2
cup chopped celery
1 clove garlic, minced
6 tablespoons beef broth,
divided
1 cup bread crumbs
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon marjoram
1
⁄
4
teaspoon thyme
1
⁄
8
teaspoon black pepper
1 pound flank steak, cut
into 2 equal pieces
1 cup diced tomatoes
Preheat pressure cooker at 325° for 5 minutes. Add margarine to cooker. Sauté onion,
celery, and garlic. Mix in 2 tablespoons of the broth, bread crumbs, salt, marjoram, thyme,
and pepper. Spread stuffing mixture on one steak; top with remaining steak. Secure with
toothpicks or metal skewers. Place steak in cooker; stir in remaining 4 tablespoons broth
and tomatoes. Close cover securely. Place pressure regulator on vent pipe and set heat
control at 400°. When pressure regulator begins a rocking motion,
cook 18 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.
Nutrition Information Per Serving
4 servings
237 Calories, 12 g Fat, 47 mg Cholesterol
STUFFED FLANK STEAK
2 pounds round steak, 1-inch
thick
1 can (8 ounces) tomato
sauce
1
⁄
2
cup water
1 cup chopped onion
1
⁄
2
cup chopped green pepper
1
⁄
2
cup sliced celery
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon pepper
Place all ingredients 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
18 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.
Thicken sauce, if desired.
Nutrition Information Per Serving
6 servings
251 Calories, 9 g Fat, 98 mg Cholesterol
SWISS STEAK
42
43