West Bend ELECTRIC PRESSURE COOKER Instruction Manual download pdf (Page 13)

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Barbecued Ribs

 cup All-purpose Flour

¼ tsp. Garlic Powder

¼ tsp. Salt

 tsp. Pepper

1½ lbs. Boneless Country-style Ribs, cut

into 2” pieces

1 tbsp. Vegetable Oil

1 cup Water, hot

½ cup Ketchup

¼ tsp. Chili Powder

 tsp. Hot Pepper Sauce

1 small Onion, sliced

1. In a large, resealable plastic bag, combine the flour, salt, pepper, and garlic powder.

Add rib pieces, seal the bag, then shake to coat the ribs.

2. Add the oil to the cooking vessel, then use the “Brown” setting to brown the meat on

all sides. Drain grease when meat is browned.

3. Combine the ketchup, hot pepper sauce, water, and chili powder then pour over the

ribs.

4. Follow basic directions for pressure cooking, and cook at high pressure for 35

minutes.

Porkchops with ‘kraut

6 bone-in Pork Chops

2 tbsp. Vegetable oil

2 - 14. Oz cans Sauerkraut, drained

6 med. Potatoes, peeled & sliced

2 tbsp. Brown Sugar

1½ cups Water

¼ tsp. Pepper

½ tsp. Salt

1. Add oil to cooking vessel and brown pork chops on both sides. When browned,

remove pork chops and drain oil. Salt and pepper chops.

2. Place sauerkraut into the bottom of cooking vessel and spread evenly. Sprinkle with

brown sugar. Place pork chops onto sauerkraut, then layer potatoes on top. Add

water to the cooking vessel.

3. Securely close lid to locked position, set pressure limiting valve to “Airtight”.

4. Follow basic directions for pressure cooking, and cook at high pressure for 15

minutes.

Paprika Chicken

3 lb. Chicken breast or chicken pieces

¾ tsp. Salt (divided)

½ tsp. Ground pepper

2 tbsp. Oil

1 tbsp. Butter

4 cups Onions, finely diced

Pinch of sugar

1 cup Red bell pepper, diced

½ Green bell pepper, diced

2 tbsp. Tomato paste

2 tbsp. Sweet paprika

1 tsp. Crushed red pepper

1 tsp Dried marjoram (optional)

1 cup Reduced sodium chicken broth

½ cup sour cream

1 tbsp. All-purpose flour

1. Season chicken with ½ tsp salt and pepper

2. On “Brown” setting, heat oil and butter. Add onions and sprinkle with sugar- sauté

with wooden spoon until onions are soft and light brown. Remove.

3. Brown chicken a few pieces at a time. Remove.

4. Stir in sautéed onions, bell peppers, tomato paste, paprika, and crushed red

pepper. Add the chicken broth, marjoram and chicken and stir.

5. Lock the cover into cooking position and follow directions for cooking. Cook on

“High Pressure” for 10 minutes.

6. Just before chicken is done, whisk together sour cream, flour, and the remaining ¼

tsp salt in a small bowl until smooth.

7. When the chicken is done, remove chicken. Stir the sour cream mixture into the

sauce and heat mixture on “Brown” setting until the sauce coats the spoon. Return

chicken to the sauce and heat for another minute.

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West Bend ELECTRIC PRESSURE COOKER Instruction Manual Page 13

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