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RecipesRecipes
Directions:
1. In a large bowl, combine all “meatloaf” ingredients and mix until combined.
2. Shape meat into a loaf and place in cooker.
3. In a small dish, combine sauce ingredients. Mix well.
4. Pour half of the sauce mixture over meatloaf in cooker; reserve remaining
sauce aside.
5. Close lid and lock.
6. Press “poultry” and adjust for 40 minutes, and then press “start/stop”.
7. Once nished, the Pressure Cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to “Release” until all pressure is released.
8. Open lid and transfer meatloaf to a serving platter.
9. Brush meatloaf with remaining sauce and serve.
Honey BBQ Meatloaf Serves: 8-12
Meatloaf Ingredients:
1½ pounds of ground beef
1 pound pork
1½ pounds veal
2 onions, diced
2 cloves garlic, minced
1 teaspoon dried thyme
½ cup panko breadcrumbs
4 tablespoons tomato ketchup
1 cup BBQ sauce
4 egg yolks, lightly beaten
Salt and pepper to taste
Sauce Ingredients:
1 cup chicken stock
2 (14½-ounce) cans crushed tomatoes
1 cup BBQ sauce
2 tablespoons honey
Directions:
1. Press “sear”, set to 20 minutes, and press “start/stop”.
2. Add oil to cooker, season pork with salt and pepper, and place pork in.
Sear for about 6 minutes per side; set browned pork aside.
3. Add bacon and cook until crispy, stirring occasionally.
4. Add carrots, onions, and celery to Pressure Cooker.
5. Pour wine to deglaze any bits stuck to bottom.
6. Add sauerkraut and cook for 8 minutes, stirring occasionally.
7. Add all remaining Ingredients. Return pork to Pressure Cooker.
8. Close lid and lock.
9. Press “meat/stew”, set for 1 hour and 10 minutes, and press “start/stop”.
10. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to “Release” until all pressure is released.
11. Carefully remove lid and transfer pork and vegetables to a serving tray,
reserving sauce in pressure cooker.
12. Press “sear” and then press “start/stop” to reduce sauce.
13. Pour sauce over pork and serve.
Tip: Use chicken stock in place of white wine.
Pork Shoulder with Sauerkraut Serves: 12
Ingredients:
6 pounds boneless pork butt, cut into 8
even chunks
Salt and pepper to taste
8 tablespoons olive oil
½ pound smoked bacon, chopped
or diced
4 carrots, chopped
2 medium white onions, chopped
6 ribs celery, chopped
2 cups chardonnay wine
32 ounces sauerkraut
4 cups low-sodium beef stock
6 garlic cloves, smashed
(1) 16oz jar of applesauce
4 apples, cored, chopped
4 teaspoons dried oregano
4 teaspoons fennel seed
2 teaspoons brown sugar
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