Read 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. for Free Online

and 12+ hours of smoking to get it right......Well, not anymore. Your pressure cooker will make succulent, mouth-watering barbecue in just 1 hour. The pressure and steam drive the Liquid Smoke flavor right into the meat. It is only distinguishable from the old-fashioned way of cooking in that it is absolutely not dry. Try this recipe, and you may not ever want to use your outside smoker again.
    ■ 1 Pork Roast (5-8 pounds)
    ■ 24 ounces of your favorite barbecue sauce
    ■ 2 cups water
    ■ 1 tsp. garlic powder
    ■ 1 tsp. Hickory Liquid Smoke
    ■ Salt and pepper to taste
    Pour 2 cups water in your cooker. Add the Liquid Smoke to the water. Rub the roast with the garlic, salt and pepper and place it in the cooker (you can use the rack if you want, but it really doesn’t matter).
    Set the time for 60 minutes, lock the lid on, move the vent to ‘Seal’, and find something to do for a while.
    When the timer is done, allow pressure to reduce naturally. When the pressure is gone, open the lid, and carefully remove the roast to a large mixing bowl. Shred the pork with two forks (or allow it to cool and do it with your clean hands if you have that much patience...). The pork will be so tender that it is often enough just to touch it with the forks, and it will fall apart on its own. Set aside.
    Pour the water/juice out of the cooker, but reserve it. Return the pork to the cooker. Add barbecue sauce, and enough of the reserved juice to get the consistency you want. Leave the lid off and set the time for 10 minutes. Allow the pork to simmer a bit in the sauce.
    Serve on buns with lots of potato salad and coleslaw.

Black Bean Salad
    An outstanding salad with the great taste of Cancún

    ■ 4 cups water
    ■ 2 pounds black beans
    ■ 2 slices salt pork, or ham hock, diced fine
    ■ 1-15 oz. can of corn
    ■ 1 cup fresh cilantro, chopped
    ■ 2 tbsp. chili powder
    ■ 1 tbsp. cumin
    ■ 1/4 onion, diced fine
    ■ 2 cloves garlic, crushed
    ■ 2 avocados, peeled, and cut into 1” pieces
    ■ 4 large green onions, cut into 1/4” thick slices
    ■ 4 large fresh tomatoes, cut into 1” chunks
    ■ 8 jalapeño peppers, with seeds and veins removed, cut into 1/4” pieces
    ■ 2 tbsp. lime juice
    ■ 1 tbsp. Extra Virgin olive oil
    ■ 1 tsp. sugar
    ■ Salt and pepper to taste
    Plug in pressure cooker and set to heat or saute.
    Add salt pork to the pot and cook until it makes some oil.
    Add the diced onions (not the green ones) and garlic. Sauté until the onions get translucent.
    Add water, beans, chili powder, cumin, salt and pepper, place the lid on the cooker and lock it, seal the
    pressure valve and set the timer for 30 minutes.
    While the beans are cooking, cut all the other vegetables, except the avocado, and add them to a large mixing bowl. Add the corn to the bowl. Chop the cilantro and add it to the mixing bowl.
    When the light goes to ‘WARM”, allow the pressure to reduce on its own (naturally). Place a colander in the sink. When the pressure is gone, open the cooker. Using oven mitts, remove the inner pot, take it to the sink, and carefully pour the beans into the colander and allow to drain. Rinse them with cold water until they are very cool, and add to the mixing bowl.
    Peel the avocado, and cut into 1” chunks. Add the avocado to the mixing bowl.
    Add the sugar, olive oil and lime juice, salt and pepper, and toss gently until well mixed.
    Transfer the salad to a container with a lid, and chill for at least 4 hours before serving.

BlackBean Soup

    ■ 6 cups water or stock
    ■ 1 lb. black beans (soaked or not)
    ■ 12 oz. Chorizo, unwrapped and crumbled
    ■ 1 large onion, chopped
    ■ 1 large poblano, or bell pepper, chopped
    ■ 3 cloves garlic, peeled and chopped
    ■ 1 tbsp. chili powder
    ■ 1 tbsp. dried oregano
    ■ 1 tbsp. cumin
    ■ 1 tsp. coriander
    ■ 1 splash of lime juice, or beer
    ■ Salt and pepper to taste
    You can soak the beans in a brine overnight to concentrate the flavor, but you don’t