Free Cooking Under Pressure -The Ultimate Electric Pressure Recipe Cookbook and Guide for Electric Pressure Cookers.: Revised Edition #3 - Now Contains 175 Electric Pressure Cooker Recipes. by Joel Brothers

Brisket
    Ingredients
    ■ 1 brisket 5 to 6 pounds
    ■ 2 cups thinly sliced Spanish onion
    ■ 1 cup peeled, coarsely chopped carrots
    ■ 1 cup chopped celery
    ■ 1 cup grain mustard
    ■ 2 envelops Lipton’s onion soup mix
    ■ 1/3 cup Worcestershire sauce
    ■ 1/3 cup red or white wine
    ■ 1/3 cup canola oil
    ■ ¼ cup minced flat-leaf parsley leaves
    ■ 5 cloves garlic, minced
    ■ 2 bay leaves
    ■ Kosher salt
    ■ Freshly ground black pepper
    Procedures
    Heat oil in open cooker
    Season brisket with salt and pepper
    Sear brisket on all sides until brown
    Remove brisket and add onions, carrots, celery, garlic, and bay leaves
    Spread mustard on brisket
    Sprinkle onion soup mix on each side
    Place brisket fat side up on top of vegetables
    Top with remaining vegetables
    Pour wine and Worcestershire sauce over meat and vegetables
    Close and lock lid
    Set for 45 minutes
    Release pressure naturally
    Remove brisket and allow to cool
    Slice against the grain
    Remove sauce from cooker into foil tray
    Place brisket back into sauce and vegetables in tray and cover with foil
    Place in oven at 325 degrees for 10 minutes and serve hot

Carnitas
    Ingredients
    ■ 4 lbs. boneless pork shoulder/rump roast
    ■ 2 tsp. salt
    ■ 2 tsp garlic powder
    ■ 2 tsp. gr cumin
    ■ 1 tsp crumbled dried oregano
    ■ 1 tsp gr coriander
    ■ 1/2 tsp. ground cinnamon
    ■ 2 bay leaves
    ■ 2 Serrano Peppers, chopped
    ■ 2 small chili peppers
    ■ 2 cups chicken broth
    Proceedure
    Mix all the dry spice ingredients, except for the Chiles and bay leaves in a bowl
    Rub the roast with the mixture
    Pour chicken stock and bay leaves into cooker
    Place chopped Serrano peppers in stock
    Set roast on trivet in cooker
    Close and lock lid
    Set for 60 minutes
    Release pressure
    Remove roast and trivet, replace roast in liquid
    Set for 30 additional minutes with lid locked
    Release pressure and serve or divide into pieces for carnitas

Herbed Lamb
    Ingredients
    ■ 4 lbs. boneless lamb, cubed
    ■ Salt and pepper
    ■ 2 Tbs. olive oil
    ■ 4 cloves of garlic, minced
    ■ 3 Tbs. flour
    ■ 1 1/2 cups vegetable stock
    ■ 4 pieces of fresh rosemary
    ■ 1 cup thickly sliced carrots
    Proceedure
    Season lamb cubes with salt and pepper
    Heat olive oil i open cooker
    Add lamb and garlic
    Brown on all sides
    Stir in flour, mix well
    Stir in stock
    Add carrots and rosemary
    Close and lock lid
    Set for 20 minutes
    Release pressure
    Remove herb stems
    Serve warm

Latin Pork Loin with Vegetables
    Ingredients
    ■ 2 lbs. boneless pork loin
    ■ 4 to 6 small cloves garlic
    ■ Salt and freshly ground black pepper, to taste
    ■ 2 Tbs. oil, olive or veg.
    ■ 2 cups water
    ■ 1 bay leaf
    ■ 1 medium onion
    ■ 3 carrots
    ■ 3 stalks of celery
    ■ 3 medium potatoes
    ■ 3 Tbs. butter or olive oil
    Procedure
    With knife, cut 1/2” deep slits in pork about one inch apart
    Insert garlic cloves and onion slivers alternating
    Season with salt, pepper
    Brown meat in open cooker using oil to brown on all sides
    Carefully add water not to exceed 2/3 mark
    Close and lock lid
    Set for 30 minutes
    Release steam and remove meat
    Cut potatoes and onion in quarters - carrots and celery (about 2” pieces)
    Place potatoes and vegetables on rack
    Place meat on top of vegetables
    Add oil close lid and lock, cook for another 5 minutes
    Rest meat for 5 minutes before slicing
    Juices can be used as sauce
    Serves 4

Pork Sandwiches
    Ingredients
    ■ 3 lbs. boneless pork loin roast
    ■ 1-1/2 Tbs. sugar
    ■ 1-1/4 cups cider vinegar
    ■ 3/4 cup barbecue sauce, plus extra if desired
    ■ 6 hamburger buns, toasted
    Procedure
    Combine pork loin, sugar, and vinegar
    Salt and pepper to taste
    Close and lock lid
    Set for 45 minutes
    Release pressure
    Place pork in bowl to cool
    Shred meat by hand or with fork
    Stir in BBQ sauce to moisten
    Serve on buns
    Delicious with or without sauce

Pot Roast
    Ingredients
    ■ 3lb chuck roast
    ■ 3 Tbs. olive oil
    ■ 1 cup onion, thinly sliced
    ■ 1 cup