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INSTALLATION & GROUNDING
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Carafe
RECIPES
RECIPES
Lemon Chicken
1/4 c. plus 2 T. olive oil salt and pepper
1/4 c. lemon juice 3-4 lbs. chicken, cut into pieces
2 t. dried oregano 1/2 c. chicken stock
1. In a small bowl, mix together 1/4 c. oil, lemon juice, oregano, salt and pepper.
2. Pour over the chicken and marinate for several hours, or overnight.
3. Remove the chicken from the marinade. Reserve the marinade.
4. Heat the remaining 2 T. oil in the pressure cooker (use either pot) and brown
the chicken pieces on all sides. Set chicken aside on a platter. Pour off the fat.
Add the reserved marinade and the chicken stock to the pressure cooker.
5. Lock the cover and bring to pressure. Cook for 8-10 minutes. Allow pressure
to drop naturally and remove the cover.
Asparagus
10 - 20 asparagus spears, trimmed
1 c. water
1. Add water to the cooker.
2. Bundle the asparagus spears together with cooking string or a piece of folded
aluminum foil. Place the bundle on top of the steamer tray (use either pot).
3. Lock the cover and bring to pressure. Cook for 2 minutes. Quickly release the
pressure. Remove the cover.
Pressure Cooker Pulled Pork
1 T. paprika
1 T. salt
2 t. garlic powder
2-4 lbs. boneless pork shoulder
2 t. dry mustard
2 c. water
½ T. brown sugar
1. Mix seasonings together in a small bowl. Rub onto meat.
2. Add water to pressure cooker. Cut meat into 2-inch cubes and place on
steam tray in pressure cooker (use either pot).
3. Lock cover in place. Bring to pressure, then reduce the heat while still
maintaining pressure.
4. Cook for 45 minutes; then quickly release pressure. Remove the cover.
Place meat on a platter and shred with two forks. Serve on buns.
New Potatoes
5-10 small new potatoes, washed, unpeeled
1 c. water
1. Add the water to the cooker.
2. Poke each potato a couple times with a fork and put in the
cooker on the steam tray (use either pot).
3. Lock the cover and bring to pressure. Cook for 3-5 minutes. Quickly
release the pressure. Remove the cover.
4. Season with salt & pepper, fresh parsley or dill.
