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RECIPES
Directions:
-
In a small bowl combine all the sauce ingredients. Heat the oil in the pressure cooker until very
hot, add as many ribs at a time as will comfortably fit, and brown well. Pour off all fat, and then
stir in the sauce. (Follow the Browning/Sautéing instructions on Page-11 of this manual.)
-
Lock the lid in place and press the MEAT & POULTRY button. When cooking is complete, use
the Quick or Natural release method and remove the lid. Serve with rice if desired.
JAMBALAYA
SERVES 4-6
Ingredients
1 tablespoon vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 1" pieces
1/2 lb fully cooked Andouille or Italian sausage, sliced
1/2 lb uncooked shrimp, peeled and deveined
2 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper 1 onion, chopped
3 garlic cloves, minced
1 green bell pepper, chopped
3 stalks celery, sliced
1 cup long grain rice
16 oz canned chopped tomatoes, un-drained
1 cup chicken stock
3 tablespoons fresh parsley, minced
Directions:
-
Heat oil in the pressure cooker. Add chicken, sausage and shrimp. Sprinkle meats with half of
the Creole seasoning, half the thyme and half the cayenne. Cook for 3-5 minutes uncovered,
stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage
and shrimp with a slotted spoon and set aside. (Follow the Browning/Sautéing instructions on
Page-11 of this manual.)
-
Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to pressure
cooker. Cook for 4-5 minutes, stirring frequently. Add chicken, sauce, shrimp and rice,
tomatoes with their juice and stock. (Follow the Browning/Sautéing instructions on Page-11 of
this manual.)
-
Lock the lid in place and press the SOUP & STEW button. When cooking is complete, use the
Quick or Natural release method and remove the lid. Serve with rice if desired.
CORNISH HENS BRAISED IN WHITE WINE
SERVES 4
Ingredients
2 tablespoons olive oil
2 Cornish hens, trussed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced parsley
1 tablespoon flour
1/2 cup dry white wine
1/2 cup chicken stock
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1/2 teaspoon thyme
1/2 teaspoon basil
1/4 lb mushrooms, cleaned and sliced
Directions:
-
In the pressure cooker, heat the olive oil and brown the Cornish hens on all sides. Sprinkle them with salt
and pepper, thyme, basil and parsley. Stir in the flour, and then pour in the wine and stock.
(Follow the
Browning/Sautéing instructions on Page-11 of this manual.)
-
Lock the lid in place and program to cook for 40-minutes. When cooking is complete, use the Quick or
Natural release method and remove the lid. Serve with rice or a salad if desired.
ORANGE-FLAVORED CANDIED YAMS
SERVES 4
Ingredients
1 cup orange juice
2 large sweet potatoes (yams)
Salt, to taste
1/2 cup brown sugar
1 teaspoon grated orange zest
2 tablespoons butter
Directions:
-
Pour the orange juice into the pressure cooker. Peel the sweet potatoes and cut them in half lengthwise.
Arrange in a pressure cooker steamer basket (if available) and sprinkle with salt, brown sugar and orange
zest. Dot with butter.
-
Lower the steamer basket into the pressure cooker.
-
Lock the lid in place and press the POTATOES & YAMS. When cooking is complete, use the Quick or
Natural release method and remove the lid.
-
Lift out the sweet potatoes.
-
Boil down the sauce until thickened and pour over the sweet potatoes.
TORTILLA SOUP
SERVES 8-10
Ingredients
1/3 cup vegetable oil
2 onions, diced
4 cloves garlic, peeled
1 can tomatoes, drained
3 quarts chicken broth
2 Cups Cooked Shredded Chicken
Tortilla chips
cilantro, chopped
1 lb grated cheese
lime wedges (optional)
Directions:
-
Sauté onions and garlic in the oil in the pressure cooker until they are deep golden brown.
(Follow the
Browning/Sautéing instructions on Page-11 of this manual.)
-
Remove from unit and purée with tomatoes in blender or food processor until smooth.
-
Return to pressure cooker and add broth. Heat to boiling.
-
Lock the lid in place and press the SOUP & STEW button. When cooking is complete, use the Quick or
Natural release method and remove the lid.
-
Add cilantro and salt to taste. Place cheese and tortilla chips in individual soup bowls and pour hot soup on
top. Serve with lime wedges, if desired.
RECIPES
