3. Press and Hold the Start/Cancel button (D) to cancel the “Sauté” mode.
4. Add the chicken, chicken stock, and milk/cream to the pot.
5. Close the lid and set the pressure cooker to “Manual” mode for 5 minutes.
6. When the timer has completed exit “Warm” mode and use the Quick Release method to
release the pressure.
7. Stir in the cream cheese using a spatula or wooden spoon.
8. Add seasoning, grated cheese, and any desired garnishes and serve.
No-soak Black Beans
- 2 cups dry black beans (rinse but do not soak)
- 8 cups water
- 1 white onion (chopped)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 2-3 tablespoons cilantro
- 1 lime (for juice)
1. Add the beans, water, onion, garlic powder, cumin, oregano, and bay leaf to the pot.
2. Close the lid and set pressure cooker to the “Beans” setting. Adjust cooking time to 20
minutes.
3. When the timer has completed exit “Warm” mode and use the Natural Release method
to release the pressure.
4. Drain the beans using a colander.
5. Stir in cilantro.
6. Squeeze the juice of half a lime (or both halves if preferred). Stir and serve.
Texas Style Chili
- 1
½
pounds beef stew meat cut into 1 inch pieces
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 medium jalapeño pepper (minced)
- 2 cans (14
½
ounces, each) chili-seasoned diced tomatoes
- Optional: shredded cheddar cheese & sour cream
1. Turn the pressure cooker to “Sauté” and add oil. After the oil has warmed, add the beef
and cook until brown.
2. When beef has browned press and Hold the Start/Cancel button (D) to cancel the
“Sauté” mode.
3. Add all of the remaining ingredients to the pot.
4. Close the lid and set pressure cooker to the “Meat” setting. Adjust cooking time to 20-25
minutes.
5. When the timer has completed exit “Warm” mode and use the Quick Release method to
release the pressure.
6. Garnish with sour cream & cheddar cheese if desired.
