HELLER HPC1000, Руководство пользователя

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½ cup dry white wine Salt and pepper to taste
1 (8 ounce) jar prepared salsa ½ cup cilantro (chopped)
Directions:
1. Press “sear” button, set to 10 minutes, then press “start/stop” button.
2. Add oil to pressure cooker and, working in batches, brown chicken on all sides.
3. Transfer browned chicken to dish lined with paper towels and set aside.
4. Add all remaining ingredients, except cilantro, to pressure cooker and stir well.
5. Return all chicken to pressure cooker.
6. Close lid and lock in place.
7. Press “poultry” button, press “texture” once for 25 minutes, then press “start/stop” button.
8. Once finished, the pressure cooker will automatically go to the “warm” feature and the
pressure will release naturally.
9. Season with salt and pepper, garnish with cilantro and serve.
Tips: Use white juice or chicken stock in place of white wine.
BEEF MAC AND CHEESE
Serves: 6-8 people
Ingredients:
1 tablespoon olive oil
1 teaspoon salt
500 grams lean ground beef 1 teaspoon paprika
1 onion (finely chopped) Fresh ground black pepper to taste
1 green pepper (small diced) 1 can (28 ounces) diced tomatoes in juice
1 red pepper (small diced) 1 cup beef stock
1 ½ teaspoons dried oregano ¼ cup ketchup
1 ½ teaspoons dried basil ½ pound dried elbow macaroni
1 ½ cups grated parmesan or cheddar cheese
Directions:
1. Press “sear” button, set to 8 minutes, then press “start/stop” button.
2. Add olive oil to pressure cooker and ground beef to pressure cooker.
3. Break beef into large chunks, and brown on all sides.
4. Add onions, peppers and seasonings. Cook until fragrant, stirring well.
5. Add tomatoes, stock, ketchup and macaroni to pressure cooker.
6. Close lid and lock in place.
7. Press “potatoes” button, set to 5 minutes, then press “start/stop” button.
8. Once finished, the pressure cooker will automatically go to the “warm” feature, and the
pressure will release naturally.
9. Stir in grated cheese and season with salt and pepper before serving.
BEEF SHORT RIBS
Serves: 4-6 people
Ingredients:
2 tablespoons olive oil
3 sprigs fresh thyme