User Manual

18
Corned Beef
3 pounds corned beef
2 cups water
1 tablespoon garlic powder
1 bay leaf
Pour 2 cups water into cooker. Position trivet in cooker. Rub garlic powder into all surfaces of corned beef. Place corned beef in steamer
basket on trivet§. Add bay leaf. 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.Note:Ifseasoningpacketisprovidedwithcorn
beef, use packet and omit bay leaf.
Nutrition Information Per Serving 6 servings
295 Calories, 18 g Fat, 103 mg Cholesterol
Stuffed Pork Chops
2 tablespoons vegetable oil
4 1 inch thick boneless pork chops, with deep pocket
cut in each
1 cup chopped onion
¾ cup chopped celery
½ cup corn
1 cup bran flakes, crushed
2 tablespoons water
½ teaspoon dried sage
1½ cups water
Salt and pepper to taste
Heat oil in cooker over medium heat. Brown pork chops. Remove from cooker. Sauté onions and celery in cooker. Stir in corn, bran
akes,2tablespoonswater,andsage;removefromcooker.Stuffporkchopswithmixture.Pour1½cupswaterintocooker.Position
trivet in cooker. Place pork chops in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and cook 16
minuteswithaveryslow,steadyowofsteamescapingfromthepressureregulator.Coolcookeratonce.
Nutrition Information Per Serving 4 servings
430 Calories, 20 g Fat, 133 mg Cholesterol
Pork Loin Roast
1 (3-pound) pork loin roast
1 tablespoon vegetable oil
2 cups water
Salt and pepper
1 onion, sliced
Heat oil in cooker over medium heat. Brown roast well on all sides. Remove roast from cooker. Pour water into cooker. Position trivet in
cooker. Place roast in steamer basket on trivet§. Season with salt, pepper, and sliced onion. Close cover securely. Place pressure regulator
onventpipeandcook55minuteswithaveryslow,steadyowofsteamescapingfromthepressureregulator.Letpressuredropofits
own accord.
Nutrition Information Per Serving 6 servings
483 Calories, 27 g Fat, 171 mg Cholesterol
Stuffed Flank Steak
1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
1 clove garlic, minced
6 tablespoons beef broth, divided
1 cup bread crumbs
½ teaspoon salt
¼ teaspoon marjoram
¼ teaspoon thyme
 ⅛ teaspoonblackpepper
1 pound flank steak, cut into 2 equal pieces
1 cup diced tomatoes
Heat butter in cooker over medium heat. Sauté onion, celery, and garlic. Mix in 2 tablespoons of the broth, bread crumbs, salt, marjoram,
thyme,andpepper.Spreadstufng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averyslow,steadyowofsteamescapingfromthepressureregulator.Letpressuredropofitsownaccord.
Nutrition Information Per Serving 4 servings
237 Calories, 12 g Fat, 56 mg Cholesterol
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
¼ teaspoon black pepper
• • • • • • •
¼ 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averyslow,steadyowofsteamescapingfromthepressureregulator.Coolcookeratonce.
§Omittrivetifmeatextendsabovethe⅔fullmark.