English - 14
“Baked” Pasta Casserole
1 lb. Rigatoni, ziti, or penne pasta
¾ -1 lb. Ground beef
1 med. Carrot, chopped finely
1 med. Onion, chopped finely
1 med. rib Celery, chopped finely
1 - 14.5 oz. can Tomato purée
2 cups Shredded mozzarella
2½ tsp. Salt
Pepper, to taste
1. Preheat pressure cooker to brown setting. Add 1 - 2 tbsp. butter to the cooking vessel,
then cook the onions, carrots, and celery for about 5 minutes. Add the meat, ½ tsp.
salt, and pepper to taste. Cook meat until browned.
2. Add pasta, tomato puree, remaining salt and stir to combine. Add enough water to
cover pasta completely. Note: do not use quick cooking pastas.
3. Securely close lid to locked position, set pressure limiting valve to “Airtight”.
4. Follow basic directions for pressure cooking, and cook at low pressure for 5
minutes. Use quick pressure release when cooking has completed. If pasta is too
done, reduce cooking time by 1 - 2 minutes. Sprinkle cheese over finished dish prior
to serving.
Mediterranean Fish
4 White fish fillets, thawed (cod,
haddock, halibut, etc.)
1 cup Black salt-cured olives
1 lb. Cherry tomatoes, sliced into halves
2 tbsp. Pickled capers
1 bunch Fresh thyme
1 clove Garlic, pressed
Olive oil
Salt & Pepper, to taste
2 cups Water
1. Place 2 cups water into the cooking vessel. Place rack into cooking vessel. In a
separate, 8” heat-safe dish, cover the bottom of the dish with cherry tomato halves,
sprinkle with thyme. Place the fish on top of the layer of tomatoes, then cover with
remaining tomatoes, garlic, a dash of olive oil and season with salt.
2. Place the dish onto the rack in the pressure cooker. If your dish doesn’t have
handles, form handles by wrapping the bottom of the pan with foil and make
handles from extra foil. Securely close lid to locked position, set pressure limiting
valve to “Airtight”.
3. Follow basic directions for pressure cooking, and cook at low pressure for 9
minutes.
4. Use quick release method to release steam. Remove heat-safe dish and serve fish
and tomatoes. Top with capers and olives. Season with salt, pepper, olive oil, and
thyme as desired.
Pepper Eggs
For Dish:
1 cup Water
2 Eggs
2 Bell Peppers, seeded, tops removed
2 slices Gouda or mozzarella cheese
1 small bunch Arugula or rucola lettuce
2 slices Whole wheat bread, toasted
For Sauce:
cup Mayonnaise
1½ tsp. Dijon mustard
1 tsp. Lemon juice
3 tbsp. Orange juice
1 tbsp. White wine vinegar
½ tsp. Salt
1 tsp. Turmeric
1. Make the sauce by whisking all sauce ingredients together until smooth and
thoroughly combined.
2. Place water and rack into the cooking vessel. Cut the tops off of the peppers and
form a bowl, about 1½” deep. Break an egg into each “bowl” and cover with foil. Set
on the rack.
3. Securely close lid to locked position, set pressure limiting valve to “Airtight”.
4. Follow basic directions for pressure cooking, and cook at low pressure for 4
minutes.
5. Use quick release method to release steam. Stack a slice of toast, cheese, lettuce,
and pepper bowls. Top with a dollop of sauce.
