RECIPES
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Close and lock the lid and program the pressure cooker for 40-minutes.
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When the pressure cooker has finished the cooking cycle, release the pressure by carefully
setting the valve to Exhaust on the top of the lid. Once the pressure has released, the lid can
be turned and unlocked. Serve with rice or a salad if desired.
Recipes courtesy of www.peggyunderpressure.com
SOUTHERN TANGY PULLED ROAST BEEF
SERVES 4
Ingredients
3-4 Lb. Chuck Roast
1 Packet of Ranch Dressing Powder
1 Packet of Au Ju Mix Powder
2 to 4 oz butter (half a stick or 1 stick)
1 Jar of Pepperoncinis
Directions
Place about 4 peppers into bottom of the cooking pot first. Then place chuck roast on top of them.
This will lift roast up off bottom of pan and prevent burning and overheating.
Open packets of seasonings and sprinkle them both over top of the roast, covering as much as
possible. Place a few more pepperoncinis on top of roast, and around it. Then pour about 1/4 to 1/2
of the pepperoncini liquid into the pot. Add 1/2 cup of water, put whole piece of butter directly on
top of roast.
Program the pressure cooker to cook for 60-minutes.
You can serve this roast any way you like.
BALSAMIC CHICKEN AND ONIONS
SERVES 4
Ingredients
2 lbs. Chicken Thighs (You can use chicken breast to cut down on calories.)
1 Ham Hock
2 Cups Chopped Carrots (Frozen or fresh, but don’t use baby carrots)
2 Cups Pearl Onions (Frozen or fresh)
1 Cup Dried Mixed Berries (You can use any kind, a mix or just golden raisins.)
2 Bay Leaves
4 Cloves of Garlic
1 Cup Balsamic Vinegar
1 Cup Red Wine Vinegar
1/2 Cup Chicken Broth (Optional: since the chicken releases a lot of liquid already.)
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