Use and Care Manual

17
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
BEEF STEW
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
1 cup sliced carrots
1 cup diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ cup cold water
 1 tablespoonour
Place beef, water, and onion in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with a very slow,
steady ow of steam escaping from the pressure regulator. 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 a very slow, steady ow of steam escaping from the pressure regulator. Cool cooker at once.
Mixwaterandour;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
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akes
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thepressure
regulator 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
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 the pork roast in a large plastic bag or glass dish. Combine catsup, teriyaki sauce, preserves, vinegar, brown sugar, red pepper,
mustard,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