38
39
Desserts
Chocolate Custard . . . . . . . . . . . . . 35
Coconut Custard . . . . . . . . . . . . . . 35
Custard . . . . . . . . . . . . . . . . . . . . . 35
Ruby Pears . . . . . . . . . . . . . . . . . . . 36
Stuffed Apples . . . . . . . . . . . . . . . . 36
Dry Beans, Peas, and Lentils
Dry Beans, Peas, and Lentils
Timetable . . . . . . . . . . . . . . . . . . . . 31
Lentil Curry . . . . . . . . . . . . . . . . . . 32
Savory White Beans . . . . . . . . . . . 32
Fish and Seafood
Fish and Salsa Ranchero . . . . . . . . 21
Fish and Seafood Timetable . . . . . 20
Salmon Moutarde . . . . . . . . . . . . . 21
Grains
Herbed Jasmine Rice . . . . . . . . . . . 34
Grains Timetable . . . . . . . . . . . . . . 33
Wheat Berry Fruit Salad . . . . . . . . 34
Wild Rice with Raisins
and Pecans . . . . . . . . . . . . . . . . . . . 34
Meat and Poultry
Barbecued Spareribs . . . . . . . . . . . 25
California Chicken . . . . . . . . . . . . 26
Herbed Chicken Thighs . . . . . . . . . 26
Meat and Poultry Timetable . . . . . 23
Pork Chops with Red Cabbage
and Apples . . . . . . . . . . . . . . . . . . . 25
Pot Roast Royale . . . . . . . . . . . . . . 24
Soups and Stews
Chicken and White Bean Chili . . . 19
Classic Chicken Soup . . . . . . . . . . 17
Hearty Vegetable Beef Soup . . . . . 18
Traditional Beef Stew . . . . . . . . . . 19
Tuscan Bean Soup . . . . . . . . . . . . . 18
Vegetables
Braised Kale with Bacon . . . . . . . . 29
Fresh Vegetable Timetable . . . . . . 27
Ginger Vinaigrette Beets . . . . . . . . 29
¼ cup teriyaki sauce
¼ cup ketchup
¼ cup apricot preserves
2 tablespoons cider vinegar
1 cup chopped onion
2 tablespoons packed brown sugar
½ teaspoon crushed red pepper
½ teaspoon dry mustard
¼ teaspoon black pepper
4 boneless pork chops, 1 inch thick
Combine teriyaki sauce, ketchup, preserves,
vinegar, onion, brown sugar, red pepper, mus-
tard, and black pepper in a small bowl. Place
pork chops in the cooking pot. Pour barbecue
sauce over chops. Close cover. Place quick pres-
sure release valve on vent pipe. Turn lever to
STEAM OUT
position for slow cooking. Press
SLOW COOK–LOW
. Cook for 5 to 7 hours.
4 servings
1 tablespoon vegetable oil
6 boneless, skinless chicken thighs
1 cup wild rice
1 cup chopped onion
1 cup sliced mushrooms
1 cup sliced carrots
½ cup chopped celery
¼ cup chopped pimento
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon black pepper
1 cup slivered almonds, divided
2 cups chicken broth
• • • • • • •
Salt
With cooking pot in cooker body, press
BROWN
and preheat cooker. Add oil; brown
chicken on all sides. Press
CANCEL
. Add
wild rice, onion, mushrooms, carrots, celery,
pimento, marjoram, thyme, pepper, and ½ cup
of the almonds. Pour broth over mixture. Top
with remaining almonds. Close cover. Place
quick pressure release valve on vent pipe.
Turn lever to
STEAM OUT
position for slow
cooking. Press
SLOW COOK–HIGH.
Cook for
3½ to 4 hours. Season to taste with salt.
6 servings
Chicken Thighs with Wild Rice
Apricot Barbecue Pork Chops
RECIPE INDEX
Pressure Cooking
Slow Cooking
Apricot Barbecue Pork Chops . . . . 38
Chicken Thighs with Wild Rice . . . 38
Southwest Chicken Stew . . . . . . . . 37
