Instructions / Assembly

BEEF POT ROAST
3 pounds beef pot roast
1 tablespoon vegetable oil
2 cups water
Salt and pepper
1 small onion, chopped
1 bay leaf
Pour oil into cooker. Turn heat selector to medium and brown roast well on all sides;
remove roast. Pour water into cooker. Place roast on rack in cooker. Season roast with
salt, pepper, onions, and bay leaf. Close cover securely. Place pressure regulator on
vent pipe and cook 45 minutes with pressure regulator rocking slowly. Let pres-
sure drop of its own accord. Thicken gravy, if desired.
Nutrition Information Per Serving 6 servings
297 Calories, 20 g Fat, 72 mg Cholesterol
PORCUPINE MEATBALLS
1 pound lean ground beef
1
⁄
3
cup uncooked long-grain
white rice
2 tablespoons tomato paste
1 teaspoon salt
1
⁄
4
teaspoon pepper
1
⁄
2
cup chopped onion
1
⁄
4
cup sliced celery
1
⁄
4
cup chopped green pepper
1 cup tomato sauce
1
⁄
2
cup water
1 tablespoon sugar
1
⁄
2
teaspoon dry mustard
Combine ground beef, rice, tomato paste, salt, and pepper; mix well. Form into 8
balls. Place meatballs in cooker. Add onion, celery, and green pepper. Combine
tomato sauce, water, sugar, and mustard. Pour over meatballs. Close cover securely.
Place pressure regulator on vent pipe and cook 12 minutes with pressure regulator
rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
350 Calories, 17 g Fat, 77 mg Cholesterol
SWISS 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 cook 18 minutes with pressure regulator rocking slowly. Cool cooker at
once. Thicken sauce, if desired.
Nutrition Information Per Serving 6 servings
251 Calories, 9 g Fat, 98 mg Cholesterol
BEEF STEW
1 cup sliced carrots
1 cup diced tomatoes
1 teaspoon salt
1
⁄
4
teaspoon black pepper
• • • • • • •
1
⁄
4
cup cold water
1 tablespoon flour
1 pound lean beef, cut into
1-inch cubes
1 cup water
1 large onion, sliced
• • • • • • •
4 small potatoes, quartered
1 cup frozen green beans
Place beef, water, and onion in cooker. Close cover securely. Place pressure regula-
tor on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool
cooker at once.
Add potatoes, green beans, carrots, tomatoes, salt, and pepper to cooker. Close cover
securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure
regulator rocking slowly. Cool cooker at once.
Mix water and flour; stir into stew. Heat until stew thickens, stirring constantly.
Nutrition Information Per Serving 4 servings
347 Calories, 7 g Fat, 73 mg Cholesterol
SPAGHETTI MEAT SAUCE
1 pound lean ground beef
1 can (14 to 15 ounces) diced
tomatoes
1
⁄
2
cup water
1 cup chopped onion
1
⁄
2
cup chopped celery
1
⁄
2
cup diced green pepper
1 clove garlic, minced
2 teaspoons sugar
1 teaspoon salt
1 teaspoon parsley flakes
1
⁄
2
teaspoon oregano
1
⁄
2
teaspoon basil
1
⁄
4
teaspoon thyme
1
⁄
8
teaspoon red pepper
3 drops hot pepper sauce
• • • • • • •
1 can (6 ounces) tomato
paste
Turn heat selector to medium and brown beef. Stir in remaining ingredients except
tomato paste. Close cover securely. Place pressure regulator on vent pipe and cook
8 minutes with pressure regulator rocking slowly. 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
40 41