Southwest Chicken Soup
2 tablespoons vegetable oil
4 boneless, skinless chicken breasts, cooked and shredded
1 cup chopped onion
1 red pepper, cut into ½-inch pieces
1 jalapeño pepper, chopped
2 cloves garlic, minced
1 (28-ounce) can enchilada sauce
1 (16-ounce) can pinto beans, drained
1 (14- to 15-ounce) can diced tomatoes
1 cup fresh whole kernel corn
1 (4-ounce) can chopped green chilies
2 cups vegetable stock
1 tablespoon chili powder
1 teaspoon ground cumin
Avocado slices for serving
Tortilla chips for serving
Preheat multi-cooker at 375°. Add oil and brown chicken. Remove chicken to a plate. Reduce heat to 300°. Add onion and red pepper; sauté for 2 to
3 minutes. Add garlic and sauté for 30 seconds. Return chicken to multi-cooker and stir in enchilada sauce, beans, tomatoes, corn, chilies, stock, chili
powder, and cumin. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer for 20 minutes. Serve with avocado slices and
tortilla chips.
12 servings (serving size 1 cup) [Note: This recipe can be doubled, if desired.]
Braise
Spiced Pot Roast
1½ teaspoons ground nutmeg
1½ teaspoons ground cinnamon
1½ teaspoons salt
1 teaspoon ground ginger
¼ teaspoon black pepper
1 (3- to 5-pound) beef pot
or chuck roast
2 tablespoons vegetable oil
½ cup packed brown sugar
1 cup red wine
1 cup water
2 small onions, sliced
2 cloves garlic, minced
4 bay leaves
Combine nutmeg, cinnamon, salt, ginger, and pepper; rub into all surfaces of meat. Preheat multi-cooker at 375°. Add oil and brown meat. Dissolve
brown sugar in wine and water and pour into multi-cooker. Add onions, garlic, and bay leaves. Bring liquid to a boil. Turn heat control down until pilot
light goes out. Cover and simmer 3 to 4 hours or until tender.
6 to 8 servings
Braise your favorite piece of meat or poultry. Combine these foods, but make sure they have compatible flavors. Figure 2 to 4 servings
per pound of meat or poultry.
Start with 3 to 5 pounds of beef, pork, or poultry:
Blade Roast
Boston Butt
Brisket
Chuck Roast
English Cut
Flank Steak
Fore Shank
Pot Roast
Rib Roast
Round Roast
Rump Roast (boneless)
Rump Roast (standing)
Sirloin Roast
Turkey Breast
Whole Chicken
Preheat the multi-cooker at 375°. Brown the meat in vegetable oil.
Add up to a total of 3 cups of any of these liquids:
Beer
Broth
Carbonated Beverage
Coffee
Fruit Juice
Red Wine
Tomato Juice
Water
Add a pinch or two of spices of your choice:
Basil
Bay Leaf
Celery
Dill
Dry Soup Mix
Garlic
Marjoram
Mustard
Onion
Oregano
Pepper
Rosemary
Sage
Salt
Thyme
Bring liquid to a boil and then turn heat control down until pilot light goes out. Cover and simmer 3 to 4 hours or until tender. Add
additional liquid as necessary.
Steam
When using the multi-cooker for steaming, attach the basket handle so it is positioned toward the inside of the basket, as instructed on
page 3.
Prior to each use, make sure the lock bar on the basket handle is in the down (locked) position; see page 3, Fig. E.
Fish
Pour 2 cups of water, wine, or herb-flavored broth into multi-cooker. Set heat control to 200°. Place 1 layer of fish fillets in basket and
lower into multi-cooker. Cover and steam 5 to 10 minutes or until fish flakes easily when tested with a fork.
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