Presto Electric Pressure Cooker - Manual (Page 18)

18
BEEF STEW
1 cup sliced carrots
1 cup diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
• • • • • • •
¼ 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 regulator 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 teaspoon salt
1 teaspoon parsley flakes
½ teaspoon oregano
½ teaspoon basil
¼ teaspoon thyme
⅛ 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
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
APRICOT BARBECUE PORK ROAST
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 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.
Place cooking rack, half of sliced onion, and water in cooker. Place pork roast on rack in cooker and arrange remaining onion evenly on
top of roast. Close cover securely. Place pressure regulator on vent pipe and cook 60 minutes with pressure regulator rocking slowly.
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