User Manual

17
Spaghetti Meat Sauce
1 pound lean ground beef
1 can (14–15 ounces) diced tomatoes
½ cup water
1 cup chopped onion
½ cup chopped celery
½ cup diced green pepper
1 clove garlic, minced
2 teaspoons sugar
1 teaspoon salt
1 teaspoon parsley flakes
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon thyme
 ⅛ teaspoonredpepper
3 drops hot pepper sauce
• • • • • • •
1 can (6 ounces) tomato paste
Brown beef in cooker over medium heat. Stir in remaining ingredients except tomato paste. Close cover securely. Place pressure regula-
toronventpipeandcook8minuteswithaveryslow,steadyowofsteamescapingfromthepressureregulator.Coolcookeratonce.
Stir in tomato paste and simmer, uncovered, to desired thickness. Serve sauce over spaghetti. Sprinkle with Parmesan cheese, if desired.
Nutrition Information Per Serving 6 servings
229 Calories, 12 g Fat, 51 mg Cholesterol
Swiss Steak
2 pounds round steak, 1 inch thick
1 can (8 ounces) tomato sauce
½ cup water
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 a very slow, steady
owofsteamescapingfromthepressureregulator.Coolcookeratonce.Thickensauce,ifdesired.
Nutrition Information Per Serving 6 servings
251 Calories, 9 g Fat, 98 mg Cholesterol
Apricot Barbecue Pork Roast
1 (3-pound) boneless rolled pork roast
½ cup catsup
½ cup teriyaki sauce
 ⅓ cupapricotpreserves
¼ cup cider vinegar
¼ cup packed dark brown sugar
1 teaspoon crushed red pepper
1 teaspoon dry mustard
¼ 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, mus-
tard, and pepper. Mix thoroughly and pour over pork. Refrigerate overnight. Remove pork; reserve marinade. Brown pork on all sides
in pressure cooker over medium heat; 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cook60minuteswithaveryslow,steadyowofsteam
escaping from the pressure regulator. 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
Barbecue Spareribs
3 pounds spareribs, cut into serving pieces
1 cup water
• • • • • • •
1 cup catsup
½ cup water
½ cup vinegar
¼ cup chopped onion
¼ 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 cook 5 minutes with a very slow, steady
owofsteamescapingfromthepressureregulator.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cook10minuteswithaveryslow,steadyow
of steam escaping from the pressure regulator. Let pressure drop of its own accord. Remove ribs. Simmer sauce, uncovered, to desired
thickness.
Nutrition Information Per Serving 6 servings
427 Calories, 27 g Fat, 107 mg Cholesterol