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1
Blend together chili sauce, mustard, worcestershire and maple syrup.
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2
Add pork and toss to coast.
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3
Place in refrigerator and marinade for 2-5 hours.
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4
Heat oil in the pressure cooker.
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5
Cook the onions, stirring frequently for 2 minutes.
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6
Add the peppers and cook for another minute.
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7
Stir in the water; stirring to dissolve the browned bits in the pan.
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8
If using sweet potatoes put 4 thin slices of sweet potatoes in the broth (they cook down and will become the thickener). The balance of the sweet potatoes should be cut into 2 inch pieces and placed on top of the meat.
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9
Transfer the pork plus any unabsorbed marinade to the cooker.
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10
DO NOT STIR.
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11
Set the remaining potatoes on top.
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12
Lock the lid in place.
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13
Over high heat bring to high pressure.
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14
Reduce the heat just enough to maintain high pressure and cook for 12 minues.
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15
(Note: If using sweet potatoes, cook the pork on high pressure for 8 minutes and then add the sweet potatoes; cooking an additional 4 minutes).
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16
Use the manufactures quick-release method.
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17
Remove the lid (tilting away from you to alllow excess steam to escape) and test both the pork and potatoes for doneness; returning to high pressure if additional cooking is necessary.
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18
If using red potatoes, thickening the sauce may be necessary.
