Necci NMPC6319Q, Руководство пользователя

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SAMPLE RECIPES
Hard-Boiled Eggs
- 2 cups water
- 8 large fresh eggs
- 4 cups cold water
- 4 cups ice cubes
1. Place the eggs and 2 cups of water in the pot.
2. Cook using the “Eggs” cooking mode for 3-5 minutes. Longer times will yield
harder-boiled eggs.
3. Combine cold water and ice in a bowl.
4. When the timer has completed exit “Warm” mode and allow the pressure to drop
naturally (Natural Release) for about 5 minutes. Then use the Quick Release method to
release the remaining pressure.
5. Transfer the hot eggs to the ice water and let cool for about 30 minutes.
6. Peel and serve.
Shredded Chicken
- 2 cups water
- 2 chicken breasts
- Salt & pepper or other seasoning to taste
1. Season the chicken breasts to your desired taste
2. Add the chicken breasts and water to the pot
- Optional: you can insert a oven-safe trivet or cooking rack (not included) and place the
chicken on the trivet/rack for cooking.
3. Cook the Chicken using either the “Meat” or “Manual” mode for 8-10 minutes.
4. When timer has completed exit “Warm” mode and use the Quick Release method to
release the pressure.
5. Transfer the chicken to a cutting board and shred using two forks.
Creamy Chicken & Mushroom Pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic (chopped)
- 8 oz. crimini mushrooms (halved)
- 2 chicken breasts cut into
½ inch pieces
- 1 can chicken stock
- 1 cup milk (or heavy whipping cream for thicker sauce)
- 1 pound dry pasta
- 8 ounces cream cheese
1. Turn the pressure cooker to “Sauté” and add the olive oil, butter, and garlic to the pot.
Sauté the garlic for a few minutes until it is caramelized. (Do not use the lid during
“Sauté mode)
2. Add the mushrooms and sauté 3-5 minutes until softened