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4
PARTS & ASSEMBLY
PRESSURE COOKING ASSEMBLY
Inner Pot
Inner
Pot
Tabs
Pressure Lid
Pressure
Lid
Locking
Tabs
Red Float
Valve
Cleaning
Pin
Rapid Release
Button
Pressure
Valve
Power Cord
Control Panel
Gasket
Gasket
Main Housing Unit
Main Housing
Unit
Red
“Lock”
Button
Cook
Mode
Start
Cooking
Cooking
Time
Pressure
Selection
Warm/Off
Digital
Display
Window
ACCESSORIES
Corned Beef and Cabbage
4-lb. corned beef brisket with pickling spice packet
2 2/3 cups water
1/8 cup red wine vinegar
2 medium onions, peeled and chopped
5 medium red-skinned potatoes, scrubbed
5 medium carrots, cut in half lengthwise
1 medium head green cabbage, cut into wedges
Rinse corned beef and do NOT trim excess fat. Tie pickling spices in double thickness of
cheesecloth. Place rack in pressure cooker. Add water, vinegar, onions, garlic, and pickling
packet. Place corned beef in pot. Place lid on cooker and lock. Set at high pressure for 1 hour
and 10 minutes. Release steam. Remove lid and transfer meat to platter. Transfer onions to
large bowl. Cover both with aluminum foil. Place potatoes and carrots in pot with cooking
liquid. Place cabbage on top, submerging if possible. Place lid on cooker and lock. Set at high
pressure for 6 minutes. Release steam. Remove lid and transfer vegetables to bowl with onions.
Slice beef across grain and serve with vegetables. Makes 6–8 servings.
Beef Pot Roast
1 1/3 tablespoons olive oil
4-lb. rump roast, trimmed leaving some fat on
2 cloves garlic minced
1/3 teaspoon salt, plus more to taste
1/3 teaspoon ground black pepper, plus more to taste
1 large onion, chopped
2 bay leaves
1/4 cup red wine
2 2/3 cups canned beef broth
2 2/3 tablespoons unsalted butter, room temperature
2 2/3 tablespoons all-purpose flour
In cooker, heat oil over medium heat. Season meat with salt and pepper. Put meat in cooker,
fattier side down. Cook, tuning occasionally, until fully browned. Transfer roast to plate. Pour
off all but 1 tablespoon of fat from cooker. Add onion, garlic and cook until softened. Add bay
leaves. Pour in stock, red wine and loosen any bits that may be stuck on bottom of cooker.
Return meat to cooker. Place lid on cooker and lock. Set cooker to high pressure and cook for
1 hour 10 minutes. Release steam. Remove lid and transfer meat to serving platter. Cover meat
loosely with aluminum foil to keep warm. Remove bay leaves from liquid and let liquid stand
for 5 minutes. Skim fat from liquid. In separate bowl, work butter and flour together until
smooth. Whisk 1 cup of cooking liquid into butter/flour mixture to form thin paste. Bring
skimmed cooking liquid to boil over medium heat. Whisk in thin paste and cook until
thickens into gravy. Season with salt and pepper if desired. Slice meat and pour some gravy
over top of roast. Serve with mashed potatoes and gravy on side. Serves 6.
Spoon
Glass Lid
Metal
Rack
Small Gasket
(3)
