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RECIPES
Macaroni and Cheese
½ cup lemon juice
1 Tbsp. onion powder
1 Tbsp. baking soda
1 Tbsp. garlic powder
5 cups water
1 tsp. dry mustard
16 oz. elbow noodles
1 cup milk
2 tsp. black pepper
16 oz. cheddar cheese, shredded
1 Tbsp. salt
¼ cup butter
1. In the cooking pot, stir together the lemon juice and the baking soda.
When foaming stops, stir in the water and the noodles.
2. Lock on the pressure cooker lid and press FISH/VEGETABLE and adjust the
time to 3 minutes. Make sure the pressure limiting valve is at AIRTIGHT.
3. When done, let the cooker sit for 15 minutes (natural release). Carefully
turn the valve to EXHAUST to release any remaining pressure.
4. Remove the lid and add the seasonings, milk, cheese and butter. Stir until
the cheese and butter are melted.
5. Serve immediately.
Serves 6–8
Pot Roast
2 Tbsp. vegetable oil
2 Tbsp. Worcestershire sauce
3 lbs. beef roast
1 onion, cut into wedges
½ tsp. onion powder
6 carrots, cut into 1" pieces
½ tsp. ground thyme
6 potatoes, cut into 2" pieces
1 cup beef broth
salt & pepper
1. Always wash hands and utensils after touching raw meat.
2. Set the cooker to BROWN/SAUTÉ. Add the oil and brown the roast on all
sides (10–15 minutes total).
3. Add the onion powder, thyme and broth to the pot and lock on the lid.
4. Press MEAT and set the time to 45 minutes. Make sure the valve is set to
AIRTIGHT.
5. Do a quick release, add remaining ingredients and lid and reset to MEAT
for 15 minutes. When time is up, do another quick release and serve.
Serves 6
