Presto Electric Pressure Cooker Plus Instructions And Recipes Manual page 13

MEAT/POULTRY
PORK
Butt Roast (2½ to 3 pounds)
Shoulder Arm Roast
(2½ to 3 pounds)
Chops, ¾ to 1 inch thick
Steak, ¾ to 1 inch thick
Spareribs
Stew Meat (1-inch cubes)
Pot Roast Royale
1 tablespoon vegetable oil
1 2½- to 3-pound boneless beef
chuck roast
1 small onion, sliced
1 cup water
1 can (2 ounces) anchovy fillets,
drained and chopped
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
9 whole peppercorns
1 bay leaf
COOKING
TIME
PRESET BUTTON (Minutes)
MEAT–ROAST 60–65
MEAT–ROAST 60–65
MEAT–CHOP/RIB 8
8
MEAT–CHOP/RIB
MEAT–CHOP/RIB 25
MEAT–CHOP/RIB 6
With cooking pot in cooker body, press
BROWN and preheat cooker. Add oil; brown
roast on all sides. Remove from cooker and
press CANCEL. Add onion to pot; press SAUTÉ
and stir until onion is slightly softened. Remove
from pot. Press CANCEL. Combine water,
anchovies, vinegar, brown sugar, peppercorns,
and bay leaf in pot. Place roast on cooking rack
in pot. Arrange onions evenly on top of roast.
Close cover. Place quick pressure release valve
on vent pipe. Press MEAT–ROAST and then
adjust time to 55 minutes.
When time is up, allow pressure to drop of its
own accord.
If desired, press SAUTÉ and reduce cooking
liquid to make sauce to serve with roast.
6 to 8 servings
24
Pork Chops with Red Cabbage and Apples
PRESSURE
RELEASE
2 slices bacon, diced
METHOD
2 bone-in pork chops, about
1 inch thick
⅓ cup water
Own Accord
3 tablespoons balsamic vinegar
¼ cup packed brown sugar
Own Accord
3 tablespoons country-style Dijon
mustard
1 teaspoon caraway seeds
Quick Release
2 cups sliced red cabbage
Quick Release
1 cup cored, chopped red cooking
apple
Quick Release
½ cup sliced red onion
Quick Release
Barbecued Spare Ribs
1 tablespoon dry mustard
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 clove garlic, cut in half
1 tablespoon vegetable oil
3 pounds boneless spare ribs*
⅓ cup water
⅔ cup ketchup
¼ cup lemon juice
¼ cup light molasses
½ cup chopped onion
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground black
pepper
2 drops liquid smoke
* Short ribs can be used in place of spare ribs.
For short ribs, press MEAT–CHOP/RIB and
adjust time for 30 minutes.
With cooking pot in cooker body, press
BROWN and preheat cooker. Add bacon; fry
until crisp. Remove bacon from cooker, leaving
drippings in pot. Add pork chops and brown
on both sides. Press CANCEL. Whisk together
water, vinegar, brown sugar, mustard, and cara-
way seeds in a small bowl. Pour into pot. Return
bacon to cooker; add cabbage, apple, and onion.
Close cover. Place quick pressure release valve
on vent pipe. Press MEAT–CHOP/RIB and then
adjust time to 8 minutes.
When time is up, use quick pressure release
method.
2 servings
Trim excess fat from ribs. Combine mustard,
chili powder, and cayenne pepper in a small
bowl. Sprinkle over ribs. Rub seasoning into
ribs using cut surface of garlic clove.
With cooking pot in cooker body, press
BROWN and preheat cooker. Add oil; brown
ribs on 2 sides. Mince garlic clove and whisk
together with water, ketchup, lemon juice,
molasses, onion, oregano, salt, pepper, and
liquid smoke in a small bowl. Pour over ribs
in cooker. Close cover. Place quick pressure
release valve on vent pipe. Press MEAT–
CHOP/RIB.
When time is up, allow pressure to drop of its
own accord.
8 servings
25