4 to 4½ pound eye of round, bottom round, boneless chuck roast or pork loin roast
1½ cups water for beef OR 2 cups water for pork
1 large onion, sliced
Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper.
Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight.
Place water and cooking rack or steamer basket in a 6-quart Presto® pressure cooker. Cover rack or steamer basket with half of the sliced onions. Remove roast from sauce (reserve sauce). Put roast on onions and cover with remaining onions. Close pressure cooker cover securely.
Place pressure regulator on vent pipe. Cook at 15 pounds pressure, with regulator rocking slowly, for the following doneness: 8 to 10 minutes per pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15 minutes per pound for well-done meat. Cook pork 15 minutes per pound until well done. Let pressure drop of its own accord.
Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally.
Remove roast and keep warm. Discard cooking water or use for making soup.
Puree onions in a blender or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast.
Raspberry Sauce or Chocolate Sauce (recipes below)
Butter one side of bread slices. Sprinkle lightly with nutmeg. Cut into quarters. Arrange in 1-quart buttered casserole that fits loosely in a 6-quart Presto® pressure cooker.
Beat eggs, egg yolk, sugar, and vanilla. Slowly add milk to egg mixture. Pour over bread. Cover casserole securely with aluminum foil. Place cooking rack or steamer basket and 4 cups water in 6-quart pressure cooker.
Place casserole on rack or in basket. Close cover securely. Do not place pressure regulator on vent pipe. Heat until steam flows gently through vent pipe. Cook 5 minutes.
Place pressure regulator on vent pipe. Cook 10 minutes, at 15 pounds pressure. Cool cooker at once. Serve warm, or at room temperature with Raspberry Sauce or Chocolate Sauce.
1 10-ounce package frozen (thawed) raspberries
½ cup red currant jelly
1 tablespoon corn starch
Combine raspberries, jelly, and cornstarch in saucepan.
Cook and stir until sauce boils and thickens.
½ cup milk
¼ cup sugar
5 squares semisweet chocolate
1 tablespoon butter
1 teaspoon vanilla extract
1 tablespoon rum, kirsch or any other liqueur (optional)
Combine milk and sugar in heavy-bottom saucepan. Cook, stirring constantly until sugar dissolves.
Add small pieces of chocolate, stirring constantly for about 5 minutes, until sauce is smooth.
Remove from heat and add butter, stir until melted, add vanilla extract. Liqueur may be added if desired.