Instructions / Assembly
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
Add margarine to cooker. Turn heat selector to medium and 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
cook 18 minutes with pressure regulator rocking slowly. Let pressure drop of its
own accord.
Nutrition Information Per Serving 4 servings
237 Calories, 12 g Fat, 47 mg Cholesterol
STUFFED FLANK STEAK
LAMB STEW
1 pound lamb stew meat, cut
into 1-inch cubes
1 cup water
1 large onion, sliced
1 tablespoon Worcestershire
sauce
1 large clove garlic, minced
• • • • • • •
4 small potatoes, quartered
1 cup baby-cut carrots
1 teaspoon salt
1
⁄
4
teaspoon black pepper
• • • • • • •
1
⁄
4
cup cold water
1 tablespoon flour
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover
securely. Place pressure regulator on vent pipe and cook 6 minutes with pressure
regulator rocking slowly. Cool cooker at once.
Add potatoes, carrots, salt, and pepper. Close cover securely. Place pressure regula-
tor on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool
cooker at once.
Mix water and flour thoroughly; stir into stew. Heat until stew thickens, stirring
constantly.
Nutrition Information Per Serving 4 servings
315 Calories, 6 g Fat, 74 mg Cholesterol
MEAT TIMETABLE
Brown meat well and remove from cooker. Pour liquid into
cooker. Place meat on rack in cooker.
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).
CUPS OF COOKING TIME
MEAT LIQUID (MINUTES)
BEEF
Chuck Roast 3 pounds 2 45 – 50
Corned Beef 3 pounds 2 60
Rolled Rib Roast 3 pounds 1
1
⁄
2
30 – 35
Round Steak 1˝ thick 1 18*
Round Steak
1
⁄
2
˝ thick 1 10*
Short Ribs 1
1
⁄
2
25
HAM
Slice 3 pounds 1
1
⁄
2
30 – 35
Picnic 3 pounds 1
1
⁄
2
30 – 35
LAMB
Chops 1˝ thick 1 12*
Chops
1
⁄
2
˝ thick 1 5*
Leg of Lamb 3 pounds 2 35-45
PORK
Chops 1˝ thick 1 15*
Chops
1
⁄
2
˝ thick 1 8*
Butt Roast 3 pounds 2 55
Fresh Picnic Roast 3 pounds 2 55
Steak 1˝ thick 1 12*
Steak
1
⁄
2
˝ thick 1 5*
VEAL
Chops 1˝ thick 1 12*
Chops
1
⁄
2
˝ thick 1 5*
Roast 3 pounds 2 45 – 50
Steak 1˝ thick 1 10*
*Cool cooker at once (see page 10).
44 45