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Recipes are courtesy of www.recipezaar.com and www.fastcooking.ca.
Please note that all of the information is for your reference only and can be
adjusted according to the user
’
s preference.
MEAT/CHICKEN RECIPES:
BEEF IN PEPPER SAUCE
SERVES 4
Ingredients
Pepper Sauce
1 red bell pepper or green bell pepper
1/2 cup baby carrot
1 (8 ounce) can tomato sauce (1 tbsp to be use later)
2 garlic cloves
2 teaspoons ground ginger
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/2-1 teaspoon cayenne pepper (depends on how spicy you like it)
1/2 teaspoon ground cardamom
2 tablespoons olive oil
2 lbs boneless sirloin steaks, cut into strips
salt & pepper
1 cup water
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2-1 onions, sliced
1 green bell pepper, sliced
Directions
-
Remove 1 tablespoon of tomato sauce from the can to be used later.
Then blend the ingredients for the pepper sauce (green pepper through
cardamom) in a food processor until there are no chunks left. Set aside.
-
In a skillet over medium heat, add enough olive oil, sprinkle the beef
with salt & pepper then brown over heat. Once brown, remove from
heat.
-
In the cooking pot, add the beef, water, reserved tomato sauce, paprika
& cumin. Close and lock the pressure cooker lid. Adjust the pressure
valve on top to Airtight and press the MEAT function switch.
-
When the pressure cooker has finished the cooking cycle, release all the
pressure by carefully setting the valve to Exhaust on the top of the lid.
Once all the pressure has released, the lid can be turned and unlocked.
-
Add the pepper mixture, sliced onions & green peppers to the meat and
sauce, close and lock lid and press the MEAT & CHICKEN function again.
-
When the pressure cooker has finished the cooking cycle, release all the
pressure by carefully setting the valve to Exhaust on the top of the lid.
Once all the pressure has released, the lid can be turned and unlocked.
-
Vegetables and meat should be tender. Serve immediately over white
rice if desired.
