Use and Care Manual

2928
Barbecued Spare Ribs
1 tablespoon dry mustard
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 clove garlic, cut in half
1 tablespoon vegetable oil
3 pounds boneless spare ribs*
⅓ cup water
⅔ cup ketchup
¼ cup lemon juice
¼ cup light molasses
½ cup chopped onion
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black
pepper
2 drops liquid smoke
* Short ribs can be used in place of spare ribs.
For short ribs, select the RIBS function, adjust
time for 30 minutes, and press start.
Trim excess fat from ribs. Combine
mustard, chili powder, and cayenne
pepper in a small bowl. Sprinkle over ribs.
Rub seasoning into ribs using cut surface
of garlic clove.
With cooking pot in cooker body, select
the BROWN function, press start, and
preheat cooker. Add oil; brown ribs on
2 sides. Press cancel. Mince garlic clove
and whisk together with water, ketchup,
lemon juice, molasses, onion, oregano,
salt, pepper, and liquid smoke in a small
bowl. Pour over ribs in cooker. Close and
secure cover. Place quick pressure release
valve on vent pipe. Select the RIBS
function and press start.
When time is up, allow pressure to drop
of its own accord.
8 servings
Pork Chops with Red Cabbage and Apples
2 slices bacon, diced
2 bone-in pork chops, about
1 inch thick
⅓ cup water
3 tablespoons balsamic vinegar
¼ cup packed brown sugar
3 tablespoons country-style Dijon
mustard
1 teaspoon caraway seeds
2 cups sliced red cabbage
1 cup cored, chopped red cooking
apple
½ cup sliced red onion
With cooking pot in cooker body, select
the BROWN function, press start, and
preheat cooker. Add bacon; fry until crisp.
Remove bacon from cooker, leaving
drippings in pot. Add pork chops and
brown on both sides. Press cancel. Whisk
water, vinegar, brown sugar, mustard, and
caraway seeds in a small bowl. Pour into
pot. Return bacon to cooker; add cabbage,
apple, and onion. Close and secure cover.
Place quick pressure release valve on vent
pipe. Select the RIBS function, adjust
time to 8 minutes, and press start.
When time is up, allow pressure to drop
of its own accord for 10 minutes, then use
quick pressure release method.
2 servings
California Chicken
½ tablespoon olive oil
4 boneless, skinless chicken breasts
3 cloves garlic, sliced
½ cup white wine
½ cup chicken broth
¼ cup minced, fresh Italian parsley
1 teaspoon dried rosemary
• • • • • • •
Salt and pepper
½ small lemon, thinly sliced
With cooking pot in cooker body, select
the BROWN function and preheat cooker.
Add oil; brown chicken. Press cancel.
Cover chicken with garlic slices. Add
wine, broth, parsley, and rosemary. Close
and secure cover. Place quick pressure
release valve on vent pipe. Select the
POULTRY function, adjust time to 7
minutes, and press start.
When time is up, allow pressure to drop
of its own accord for 10 minutes, then use
quick pressure release method.
Season to taste with salt and pepper.
Garnish with lemon slices.
4 servings
Herbed Chicken Thighs
½ tablespoon olive oil
4 chicken thighs, skinned
½ cup chicken broth
½ cup chopped onion
¼ cup chopped celery leaves
3 cloves garlic, minced
1 tablespoon minced, fresh Italian
parsley
½ teaspoon dried oregano
½ teaspoon dried basil
• • • • • • •
3 tablespoons sliced black olives
Salt and pepper
With cooking pot in cooker body, select
the BROWN function and preheat cooker.
Add oil; brown chicken. Press cancel.
Add broth, onion, celery leaves, garlic,
parsley, oregano, and basil to pot. Close
and secure cover. Place quick pressure
release valve on vent pipe. Select the
POULTRY function and press start.
When time is up, allow pressure to drop
of its own accord for 10 minutes, then use
quick pressure release method.
Remove chicken to a warm dish. Press
cancel. Select the SAUTÉ function, add
olives to liquid, and press start. Simmer
for 5 minutes until liquid is reduced.
Season to taste with salt and pepper. Serve
sauce over chicken.
4 servings
Hard-cooked Eggs
10 to 12 large eggs
Pour 1 cup water into cooking pot. Place
eggs on cooking rack in pot. Close and
secure cover. Place quick pressure release
valve on vent pipe. Select the POULTRY
function, adjust time to 4 minutes, and
press start.
When time is up, use quick pressure
release method.
Immediately remove eggs and allow to
cool completely before peeling. If not
using immediately, refrigerate until ready
to use.