Use and Care Manual

18
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
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.
§
Omit trivet if corned beef extends above the ⅔ full mark.
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akes,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.
§
Omit trivet if roast extends above the ⅔ full mark.
Nutrition Information Per Serving 6 servings
483 calories, 27 g fat, 171 mg cholesterol