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PORK ROAST
3 pound pork roast
1 tablespoon vegetable oil
2 cups water
Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides. Remove
roast from cooker. Pour water into cooker. Place roast on rack in cooker. Season with salt, pepper, and
sliced onion. Close cover securely. Place pressure regulator on vent pipe and cook 55 minutes with pres-
sure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 6 servings
483 Calories, 27 g Fat, 171 mg Cholesterol
Salt and pepper
1 onion, sliced
1 tablespoon margarine
1
⁄
2
cup chopped onion
1
⁄
2
cup chopped celery
1 clove garlic, minced
6 tablespoons beef broth,
divided
1 cup bread crumbs
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon marjoram
1
⁄
4
teaspoon thyme
1
⁄
8
teaspoon black pepper
1 pound flank steak, cut
into 2 equal pieces
1 can (15 ounces) diced
tomatoes, undrained
Add margarine to cooker. Turn heat selector to medium and sauté onion, celery, and garlic. Mix in 2
tablespoons of the broth, bread crumbs, salt, marjoram, thyme, and pepper. Spread stufng mixture on one
steak; top with remaining steak. Secure with toothpicks or metal skewers. Place steak in cooker; stir in
remaining 4 tablespoons broth and tomatoes. Close cover securely. Place pressure regulator on vent pipe
and cook 18 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
Nutrition Information Per Serving 4 servings
237 Calories, 12 g Fat, 47 mg Cholesterol
STUFFED FLANK STEAK
LAMB STEW
1 pound lamb stew meat, cut
into 1-inch cubes
1 cup water
1 large onion, sliced
1 tablespoon Worcestershire
sauce
1 large clove garlic, minced
• • • • • • •
4 small potatoes, quartered
1 cup baby-cut carrots
1 teaspoon salt
1
⁄
4
teaspoon black pepper
• • • • • • •
1
⁄
4
cup cold water
1 tablespoon flour
Place lamb, water, onion, Worcestershire sauce, and garlic in cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 6 minutes with pressure regulator rocking slowly. Cool cooker at once.
Add potatoes, carrots, salt, and pepper. 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 our thoroughly; stir into stew. Heat until stew thickens, stirring constantly.
Nutrition Information Per Serving 4 servings
315 Calories, 6 g Fat, 74 mg Cholesterol