21
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.
Southwest Chicken Soup
4 boneless, skinless chicken breasts, cooked and shredded
2 cups vegetable broth
1 can (28 ounces) enchilada sauce
1 can (16 ounces) pinto beans, drained
1 can (14 to 15 ounces) diced tomatoes
1 cup fresh whole kernel corn
1 can (4 ounces) chopped green chilies
1 cup chopped onion
1 red pepper, cut into ½-inch pieces
1 jalapeño pepper, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
Avocado slices for serving
Tortillas chips for serving
Add chicken, broth, enchilada sauce, beans, tomatoes, corn, chilies, onion, peppers, garlic, chili powder, and cumin to cooking pot.
Close and secure cover. Place quick pressure release valve on vent pipe. Turn lever to STEAM OUT position for slow cooking.
Select SLOW COOK–LOW, press start, and cook for 7 to 8 hours. Or select SLOW COOK–HIGH, press start, and cook for 3 to 5
hours. Serve with avocado slices and tortilla chips.
12 servings
Chicken Thighs with Wild Rice
1 tablespoon vegetable oil
6 boneless, skinless chicken thighs
1 cup wild rice
1 cup chopped onion
1 cup sliced mushrooms
1 cup sliced carrots
½ cup chopped celery
¼ cup chopped pimento
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon black pepper
1 cup slivered almonds, divided
2 cups chicken broth
• • • • • • •
Salt
With cooking pot in cooker body, select BROWN, press start, and preheat cooker. Add oil; brown chicken on all sides. Press cancel.
Add wild rice, onion, mushrooms, carrots, celery, pimento, marjoram, thyme, pepper, and ½ cup of the almonds. Pour broth over
mixture. Top with remaining almonds. Close and secure cover. Place quick pressure release valve on vent pipe. Turn lever to STEAM
OUT position for slow cooking.
Select SLOW COOK–HIGH and press start. Cook for 3½ to 4 hours. Season to taste with salt.
6 servings
Apricot Barbecue Pork Chops
1 tablespoon vegetable oil
1 cup chopped onion
¼ cup teriyaki sauce
¼ cup ketchup
¼ cup apricot preserves
2 tablespoons cider vinegar
2 tablespoons packed brown sugar
½ teaspoon crushed red pepper
½ teaspoon dry mustard
¼ teaspoon black pepper
4 boneless pork chops, 1 inch thick
With cooking pot in cooker body, select SAUTÉ, press start, and preheat cooker. Add oil; sauté onion until translucent. Press cancel.
Combine teriyaki sauce, ketchup, preserves, vinegar, brown sugar, red pepper, mustard, and black pepper in a small bowl. Place pork
chops in the cooking pot on top of the onions. Pour barbecue sauce over chops. Close and secure cover. Place quick pressure release
valve on vent pipe. Turn lever to STEAM OUT position for slow cooking.
Select SLOW COOK–LOW and press start. Cook for 5 to 7 hours.
4 servings
