First, please read the manual that came with your cooker completely before using it.

The web site link below is one of the best on the internet for guidance in pressure cooker use and recipes.

Here is another favorite recipe:

Cola Pot Roast

3 pounds beef
2 tablespoons vegetable oil
1 can tomatoes
1 cup cola
1/2 cup water
1 onion chopped
1 package dry spaghetti sauce mix
1 1/2 teaspoon salt
1/2 teaspoon garlic salt

Brown beef cubes in PC in oil, remove meat from pot when brown. Brown onions in remaining oil. Add beef cubes back into pot. Sprinkle beef with dry sauce mix, salt, and garlic salt, stirring well to coat all the beef. Pour cola and water into pot. Pour in can of tomatoes, letting juice flow to bottom of pot, but keeping most of the tomatoes on top of the beef. (This will prevent the tomatoes sticking and scorching on the bottom.)

Put lid on and process according to your cooker directions and time for beef stew or pot roast. In my stove top Presto cooker I usually cook at high pressure for about 15-18 minutes. Serve hot over rice or noodles.

Teresa

Here is a link that might be useful: Miss Vickie's Guide to Pressure Cooking

Re you Cola pot roast it says "cubed" beef. I always thought a post roast was whole?

Sorry, the original recipe was for a pot roast, but I prefer to make it with large cubes of beef for quicker cooking time and ease of serving. I grew up with stewed beef (which is different from beef stew) in a pressure cooker - it's one of my favorite comfort foods. It's time to make it again!

Teresa

I use mine to make chop suey for Ashley, she loves the stuff. I just cut round steak into bite sized pieces and brown them, then add a quart of beef broth and some soy sauce, maybe 1/4 cup. Cook for about 15 minutes in the pressure cooker and let the pressure release naturally. Add a flour and water or cornstarch and water slurry to thicken the "gravy", and stir in 2 large cans of chop suey vegetables. Heat vegetables through and serve.

I also make beans in mine sometimes, and I've been known to make swiss steak with this old recipe from the Mirro company. It originally had pickled onions, which I left out because who the heck has pickled onions on hand without picking them out of a jar of my homecanned bread and butter pickles?

Swiss Steak

The original recipe from Mirro included pickled onions. Those didn't sound so exciting to me, so I adapted this recipe to my family's tastes. I add two cans of stewed tomatoes and 1-2 cups of water, depending on how long I'm cooking this dish. If I make a double batch, I use 2 cups of water so that the meal doesn't burn before I can get the pressure down. I also don't dice the steak, I just cut it into serving sized pieces, which for me is about the size of a deck of cards.

For a 4 QT cooker

1/4 cup Flour
1 teaspoon Salt
dash Pepper
1 1/2 lbs Round Steak-1/2 inch thick
2 tablespoons Shortening* or oil
2 cans of stewed tomatoes
1-2 cups water

Mix flour, salt and pepper. Dice steak into cubes, coat with flour mixture. Brown in hot shortening/oil in cooker. Add tomatoes and water to steak in cooker. Cover, set control at 10 and cook 30 minutes after control jiggles (or cook at 15 for 25 minutes). Cool cooker normally for 5 minutes, the place under faucet.

Once you open the cooker, you can thicken the juices for a "tomato gravy". Simply mix a little flour with a little bit of cold water, then add to the cooker. Cook with lid off, for about 5 minutes or until juices thicken. Repeat if necessary to thicken juices to the desired consistency.

Annie