RECIPES
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19
Chipotle Chicken Stew
20 oz. diced tomatoes with chilies 1 tsp. salt
1 onion, cut-up
2 zucchinis, chopped 1" pieces
3 chipotle chilies in adobo sauce
15 oz. black beans, drained
2 Tbsp. adobo sauce
1 cup corn
4 cloves garlic
2 lbs. boneless, skinless chicken thighs
1 tsp. ground cumin
1. Wash hands and utensils after touching raw poultry.
2. Drain the tomatoes. In a food processor, puree the first 7 ingredients. Pour
this into the cooking pot. Stir in the zucchini, beans and corn.
3. Chop the chicken into bite-size pieces and stir that into the pot.
4. Lock on the pressure cooker lid and press FISH/VEGETABLE and adjust the
time to 3 minutes. Make sure the pressure limiting valve is set to AIRTIGHT.
5. When done, let the pot sit for 5 minutes, then carefully turn the valve to
EXHAUST to quick release remaining pressure. Remove the lid.
6. Internal temperature of the chicken should be 165° F when done.
Serves 4–6
Pumpkin Pudding
2 eggs
½ cup dry biscuit mix
15 oz. plain pumpkin
2 Tbsp. butter, melted
12 oz. evaporated milk
2½ tsp. pumpkin pie spice
¾ cup sugar
1 cup vanilla Greek yogurt
1. To avoid cross contamination, wash hands and utensils after touching raw
eggs.
2. Beat the eggs in a large bowl, then add the pumpkin, evaporated milk,
sugar, biscuit mix, butter and pumpkin pie spice. Stir until well blended.
3. Pour pumpkin mixture into the pot. Cover and cook on SLOW COOK for 1
hour. Pudding is ready to serve when temperature reaches 160
°
F.
4. Serve hot, topped with a spoonful of yogurt.
Serves 6–8
