Makes 4 servings
DIRECTIONS
In a large bowl combine the first 12 ingredients (through black pepper). Form into two 6×3-inch loaves. Prepare as directed for desired cooker, below.
Fast 15-minute cook time
Place each loaf on a lightly greased 15×12-inch foil sheet. Wrap foil to completely enclose each loaf. Poke several holes in top of foil for steam to escape. Place a steam rack in a 6-qt. electric or stove-top pressure cooker. Add 1 cup water to pot. Place loaves on rack. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high heat. Cook 15 minutes. Remove from heat.
For both models, let stand 10 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Remove loaves from cooker. Unwrap loaves. Preheat broiler. Place loaves on a foil-lined baking sheet. Brush chili sauce over loaves. Broil 8 inches from heat 4 to 5 minutes or just until sauce starts to bubble. Top with cilantro leaves.
Slow 5-hour low or 2½-hour high cook time
From heavy foil cut three 18×3-inch foil strips; fold in half lengthwise. Crisscross strips and place in a 3½- or 4-qt. oval slow cooker. Place loaves on foil strips. Fold strips inside pot. Cover and cook on low 5 to 6 hours or high 2½ to 3 hours or until a thermometer registers 165°F (meat may still look pink inside). Use foil strips to lift loaves from cooker. Preheat broiler. Line a baking sheet with foil. Place loaves on prepared baking sheet. Brush chili sauce over loaves. Broil 8 inches from heat 4 to 5 minutes or just until sauce starts to bubble. Top with cilantro leaves.
per serving 318 cal., 13 g fat (3 g sat. fat), 151 mg chol., 1,024 mg sodium, 18 g carb., 1 g fiber, 11 g sugars, 30 g pro.