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HOW TO SLOW COOK
BASIC ROAST
INGREDIENTS
2–2 ½lb beef, veal, lamb or pork roast or
whole 2 ½lb chicken
1 cup beef or chicken stock
METHOD
Sauté Setting
1. Press the FUNCTION button then select
SAUTE, indicator light will illuminate.
2. Enter 10 minutes TIME, time is
displayed on LED.
3. Press the START/CANCEL button and
wait 3 minutes while bowl is heating
before cooking. Add meat and brown
well on all sides. Remove meat and set
aside. Add beef stock or chicken stock
and mix with spatula. Carefully place
trivet into the bowl. Place meat onto
trivet. Secure lid in place.
Pressure Cook Setting
4. Press the FUNCTION button and select
PRESSURE COOK, ensure indicator
light illuminates.
5. Enter 13 minutes for rare or 15–18
minutes for medium to well done TIME,
time is displayed on LED.
6. Ensure the Pressure Release Valve is
turned to the PRESSURE position and
Pressure Control Dial turned to LOW
position.
7. Press the START/CANCEL button.
8. Once timer is 0 and 5 beeps sound,
release PRESSURE.
9. Open the lid. Rest meat on a plate,
covered with foil for 10 minutes before
carving. Season to taste and serve.
NOTE
If you would like to slow cook
this recipe follow the slow cook
instructions on page 47–48 and set for
6 or 8 hours.
HOW TO ROAST