Recipes
COUNTRY BOIL
3 lbs. Kielbasa, cut into pieces 3 lbs. extra large shrimp, peel/devein
2 lbs. baby red potatoes 4 corn on the cob, cut in half
5 C. water 1 C. Old Bay seasoning
2 Bay leaves
Place all ingredients into cooking pot and place lid on cooker and lock it. Set regulator
knob to PRESSURE. Press the HIGH pressure function for 15 minutes. Press start,
the oating valve will rise when cooking pressure is reached and timer will begin to
countdown.
When nished, press STOP button and use the quick release method to release the
pressure by turning the regulator knob to STEAM in short bursts.
PINTO BEANS
4 lbs. Pinto beans, washed 18 C. water
1 Tbsp. Canola oil 2/3 C. garlic powder, to taste
Place all ingredients into cooking pot and place lid on cooker and lock it. Set regulator
knob to PRESSURE. Press the HIGH pressure function for 35 minutes. Press start,
the oating valve will rise when cooking pressure is reached and timer will begin to
countdown.
When nished, press STOP button and use the quick release method to release the
pressure by turning the regulator knob to STEAM in short bursts.
ROOT BEER PULLED PORK SANDWICHES
5 lbs. boneless country ribs 3 C. root beer
1-1/2 C. water 2 (18 oz.) bottles of barbeque sauce
8 hamburger buns
Add pork, root beer and water into cooking pot and place lid on cooker and lock it.
Set regulator knob to PRESSURE. Press the HIGH pressure function for 30 minutes.
When nished, press STOP button and use the quick release method to release the
pressure by turning the regulator knob to STEAM in short bursts.
Remove lid and check meat for tenderness, If meat does not shred with a fork, add
ve more minutes on HIGH. Drain excess liquid, shred and mix in barbeque sauce.
Serve on a bun with side of coleslaw or salad.
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