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 Page A

carrots, peeled and diced small
    ■ 1 cup celery, peeled and diced small
    ■ 2 cups beef broth
    ■ 2 Tbs. A1 sauce
    ■ 2 Tbs.
    ■ Worcestershire
    ■ 8 red potatoes
    ■ 1 bay leaf
    ■ Salt and pepper
    Procedure
    In open cooker sear roast on all sides in olive oil
    Season well with salt and pepper
    Add all ingredients to cooker
    Close and lock lid
    Set for 60 minutes
    Release pressure
    Serve with juices

Steak Roll-Ups
    Ingredients
    ■ 2 1/2 pounds round steak
    ■ 1 cup flour
    ■ 1 tsp salt
    ■ 1/2 tsp pepper
    ■ 1 cup fresh bread crumbs
    ■ 1 small chopped onion
    ■ 2 cups chopped butter nut squash
    ■ 1/4 cup green pepper
    ■ 1/4 cup chopped celery
    ■ 1 egg
    ■ 2 Tbs melted butter or margarine
    ■ 1/4 cup margarine or butter
    Procedure
    Cut steaks into 8 pieces 1/2-inch thick
    Pound until 1/4 inch thick.
    Combine flour, 1 teaspoon salt, and pepper.
    Dredge seasoned flour on each piece of meat. Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, beaten egg, and 2 tablespoons melted margarine.
    Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick.
    Brown meat rolls on all sides in 1/4 cup margarine in cooker.
    Remove rolls and place 1 cup water and cooking rack in cooker.
    Place rolls on rack
    Close and lock lid and cook for 15 minutes
    Remove beef rolls and drizzle with pan juice or use to make sauce

Sherried Beef Manhattan
    Ingredients
    ■ 3 lbs. Beef Round Steak Cubes or Stew Meat
    ■ 8 oz. Slice Mushrooms
    ■ 2 Cans Golden Mushroom Soup
    ■ 1 Cup Sherry (can substitute beef broth)
    ■ 1 Envelope Onion Soup Mix
    ■ 1 Loaf French Bread- Sliced and Toasted
    ■ 1 Tub Mashed Potatoes
    Instructions
    Mix all ingredients (except bread and mashed potatoes) in the pressure cooker.
    Set the timer for 25 minutes, when done wait 5 minutes, then release the pressure manually
    Top toasted bread with mashed potatoes and spoon beef and gravy over top
    Serves 6

Barbacoa Beef
    Serves 6
    Ingredients
    ■ 1/3 cup apple cider vinegar
    ■ 4 teaspoons minced garlic cloves
    ■ 4 teaspoons cumin
    ■ 2 teaspoons oregano
    ■ 1 teaspoon ground black pepper
    ■ 1 teaspoon salt
    ■ 1/2 teaspoon ground cloves
    ■ 3/4 cup chicken broth
    ■ 3 tablespoons lime juice
    ■ 3 -4 chipotle chilies in adobo
    ■ 2 tablespoons vegetable oil
    ■ 3 bay leaves
    ■ 4 -5 lbs. chuck roast
    Directions
    Combine vinegar, garlic, cumin, oregano, pepper, salt, cloves, lime juice, and chipotle chilies in a blender and blend until well blended.
    Cut off most of the fat from the roast and then cut into big chunks (approximately 6).
    Heat oil in the pressure cooker in the heat or sauté mode. Once hot, add chunks of meat and sear on all sides.
    Pour the blended sauce onto the beef.
    Pour in the chicken broth and add bay leaves.
    Close and lock the lid and set the timer for 75 minutes.
    When cooking time is up let sit for 10 minutes and then release the remaining pressure naturally. Open the lid.
    Remove meat and shred. Return to the cooker and mix, keep warm.
    Serve as desired.

Ginger Beef with Mandarin Oranges
    Serves 4-6
    Ingredients
    ■ 2 lbs. boneless beef chuck roast
    ■ 1 can (8 oz.) sliced water chestnuts, drained
    ■ 1 can (11 oz.) mandarin orange sections (reserve juice)
    ■ 1 cup thickly sliced mushrooms
    ■ 1 small onion, sliced
    ■ 1 cup beef stock
    ■ 1/3 cup soy sauce
    ■ 1 tbs. sherry or mirin
    ■ 2 tbs. vegetable oil
    ■ 1 tbs. grated fresh ginger -OR- 1 tsp ground ginger
    ■ 2 tbs. cornstarch
    ■ 3 green onions, chopped
    Directions
    Trim the beef of visible fat. Cut in 1/4-inch slices.
    Heat 1 tbs. of the oil in the pressure cooker. When oil just begins to smoke, at the beef slices, making sure not to overcrowd the pan. Brown well on both sides. Repeat if you had meat that you couldn’t fit the first time.
    Heat the rest of the oil.
    Add the mushrooms, water chestnuts and onion. Sauté until onion begins to get soft. Add the soy sauce, ginger and