36
37
1¼ pounds boneless, skinless chicken
breasts, cut into 1-inch pieces
1 tablespoon chili powder
2 teaspoons cumin
½ teaspoon salt
1 medium green pepper,
cut into ½-inch pieces
1 medium red pepper,
cut into ½-inch pieces
1 jalapeño pepper, minced
1 cup chopped onion
2 cloves garlic, minced
1 cup whole kernel corn
1 can (16 ounces) pinto beans,
drained
1 can (15.5 ounces) stewed tomatoes
1 cup salsa, desired level of spiciness
• • • • • • •
Chopped fresh cilantro
Place chicken in cooking pot. Sprinkle chili
powder, cumin, and salt over chicken; toss to
coat. Add peppers, onion, garlic, corn, beans,
tomatoes, and salsa. Mix well. Close cover.
Place quick pressure release valve on vent pipe.
Turn lever to
STEAM OUT
position for slow
cooking. Press
SLOW COOK–LOW
. Cook for
2½ to 3½ hours.
Top with cilantro.
6 servings
SLOW COOKING RECIPES
Due to the nature of slow cooking, meat does not brown as it would if cooked in a skillet
or oven. It is not necessary to brown meat or poultry before slow cooking, but you may
prefer the flavor and appearance of browned meat.
Browning ground beef, bacon, and sausage before slow cooking may be desirable to
remove excess fat.
Avoid removing the cover during slow cooking because it will result in significant loss of
heat and steam. If you must open the cover to check on cooking progress, do so quickly.
Some dense and crisp vegetables like carrots, potatoes, and turnips take longer to cook
than meat, so cut vegetables into smaller pieces when adding to meat dishes.
IMPORTANT:
When slow cooking, place the quick pressure release valve on the vent
pipe in the
STEAM OUT
position.
¼ cup golden raisins
½ cup dry red wine
¼ cup chopped nuts
2 tablespoons sugar
½ teaspoon grated orange rind
½ teaspoon ground cinnamon
4 medium cooking apples
1 tablespoon butter
1 cup water
Soak raisins in wine for at least 30 minutes.
Drain, reserving wine. Combine raisins, nuts,
sugar, orange rind, and cinnamon in a small
bowl. Core apples, cutting to but not through
bottoms. Peel top one-third of each apple. Fill
each apple center with an equal amount of raisin
mixture. Top each with one-fourth of the butter.
Place reserved wine, water, and cooking rack
in cooking pot. Place apples on cooking rack.
Close cover. Place quick pressure release valve
on vent pipe. Press
DESSERTS
.
When time is up, allow pressure to drop of its
own accord.
4 servings
4 medium Bosc pears, peeled
1 bottle (750 ml) dry red wine, such
as Cabernet or Merlot*
1 jar (12 ounces) red currant jelly
1 small lemon
2 sprigs fresh rosemary
½ vanilla bean
4 whole cloves
4 whole peppercorns
*26 ounces of grape juice can be substituted
for wine.
Core pears from the bottom, keeping top and
stem intact. Combine wine and jelly in cooking
pot. With cooking pot in cooker body, press
SAUTÉ
and heat until jelly is melted. Press
CANCEL.
Peel thin strip of rind and squeeze
juice from lemon; add to pot. Add rosemary,
vanilla bean, cloves, and peppercorns to the
liquid and then place pears in the liquid. Close
cover. Place quick pressure release valve on
vent pipe. Press
DESSERTS
and then adjust
time to 8 to 10 minutes.
When time is up, use quick pressure release
method.
Carefully remove pears and place into a deep
container. Cover pears with hot wine mixture
and allow to cool. Refrigerate for 24 hours.
4 servings
Stuffed Apples
Ruby Pears
Southwest Chicken Stew
