Spareribs with Barbecue Sauce

• 3 pounds spareribs, cut into serving pieces
• Salt and pepper
• Paprika
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 1/4 cup catsup
• 2 tablespoons vinegar
• 1 teaspoon Worcestershire sauce
• 1/8 teaspoon chili powder
• 1/4 teaspoon celery seed
• 1 1/2 cups water

Season ribs with salt, pepper, and paprika. Pour vegetable oil into Presto® pressure cooker. Turn heat selector to medium and brown ribs. Add onion. Combine catsup, vinegar, Worcestershire sauce, chili powder, celery seed, and water. If desired, stir in 1/4 teaspoon liquid smoke. Pour over meat in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes at 15 pounds pressure, with regulator rocking slowly. Let pressure drop of its own accord.
Makes 6 servings

Garlic Studded Pork Loin with Vegetables

• 2 pound boneless pork loin top roast, well trimmed
• 4 to 6 small cloves garlic
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 2 cups water
• 1 bay leaf
• 1 medium onion, quartered
• 3 carrots, 1-inch diameter, cut into 2-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 3 medium russet potatoes, cut into quarters
• 3 tablespoons butter

Cut 1 1/2-inch-deep slits into the top of the loin with a paring knife. Cut one hole about every inch, depending upon your preference for garlic. Insert a garlic clove into each hole and push completely into the meat. Season loin with salt and pepper, adding a little pinch in the garlic holes as well. In 6- or 8-quart Presto® pressure cooker, brown meat in vegetable oil over medium high heat. Brown on all sides. Drain off excess oil. Pour water in cooker (make sure cooker has cooled down and is not excessively hot). Add bay leaf. Place browned meat on cooking rack. Be sure that the meat doesn't exceed the 2/3 full marking in the cooker.

Close pressure cooker cover securely. Place regulator on vent pipe and cook 30 minutes with pressure regulator rocking slowly. Quick cool the cooker and remove meat. Place the vegetables and potatoes on rack. Return meat on top of vegetables, making sure it does not extend beyond the 2/3 full marking. Add butter. Close pressure cooker cover securely. Place regulator on vent pipe and cook another 5 minutes with pressure regulator rocking slowly. Quick cool the cooker. Remove meat and vegetables. Allow meat to rest for 5 minutes before slicing. The remaining cooking liquid makes a great sauce, either as is or lightly thickened.
Makes 4 servings

Another great site for pressure cooking recipes is Miss Vickie's site.  She has lots of recipes and information on using your cooker.

My mother-in-law would take a frozen roast out of the freezer and put it in the pressure cooker to cook.   You will want to thaw for a least a half hour or so before cooking so the meat will sear and be brown.

Meat needs to cook longer if it is frozen.  Around 25 minutes per pound for beef or lamb and 30 minutes per pound for pork that is still frozen. 

Now that I have made myself hungry I will go to bed.  I am having blood work in the morning and cannot eat until afterward.   No cookies and milk for grandma tonight!