5 QT Q DI D G I I G T I A T L A PR P E R S E S S U S R U E R CO C O O K O E K R

Transcription

1 5 QT DIGITAL PRESSURE COOKER Model PC#3 RECIPES For use with the PC#3 INSTRUCTION MANUAL.

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3 Table of Contents Beef/Lamb/Pork Asian Style Baby Back Ribs.. 2 Beef Short Ribs.. 3 Braised Lamb Shanks.. 4 Burgundy Beef.. 5 Corned Beef and Cabbage.. 6 Ginger Beef with Brussels Sprouts.. 7 Holiday Brisket with Root Veggies.. 8 Italian Pot Roast.. 9 Pork Chile Verde.. 11 Pork Chops L Orange.. 12 Chicken Barbeque Chicken.. 13 Chicken Curry in a Hurry.. 14 Chicken with Sweet Potato Dumplings.. 15 Moroccan Chicken.. 17 Spicy Chipotle Chicken Burrito.. 18 Thai Chicken Curry.. 19 Turkey Ropa Vieja.. 20 Deserts Caramel Flan. 21 Chocolate Pot de Crème.. 22 Creamy Cheesecakes.. 23 Poached Pears.. 24 Steel Cut Oatmeal.. 25 Pasta Buffalo Chicken Mac N Cheese.. 26 Easy Beef Pasta.. 27 Orecchiette with Vodka Sauce and Salmon.. 28 Rice Spicy Sausage Rice.. 29 Stuffed Peppers.. 30 Soups Chicken Soup.. 32 Fresh Vegetable Soup.. 33 Hot Sour Noodle Soup with Shrimp.. 34 Lentil Sausage Soup.. 35 Pizza Soup.. 36 Potato Leek Soup.. 37 Rich Beef Stock.. 38 Shrimp Bisque.. 40 Tomato Florentine.. 44 Vegetables Artichokes in Lemon.. 43 Braised Purple Cabbage.. 44 Butternut Squash with Brown Sugar.. 45 Warm Potato Salad

4 2 full slabs baby back ribs ½ cup chicken stock 2 tablespoon grated ginger 2 minced scallions 2 tablespoons cilantro 1 small jalapeño seeded and chopped 1 medium onion 2 garlic cloves 2 tablespoons sesame oil ½ cup soy sauce 1/4 cup rice wine vinegar ¼ cup ginger ale 3 tablespoons honey ¼ cup BBQ sauce Asian Style Baby Back Ribs Makes 4-6 servings Cook Time 45 minutes Place all ingredients into the pressure cooker; secure lid. Press the BEEF button and hold until 25 shows on the LED. When cooking is complete, transfer the ribs to a broiler pan, bone-side down. Preheat the broiler on high. To reduce the cooking liquid inside the pressure cooker, press the MANUAL button and hold until 10 minutes show on the LED ; let cook with the lid off until the liquid turns into a syrupy glaze. While the liquid is reducing, rub the meat side of ribs with barbeque sauce and place the ribs under the broiler for 10 minutes or until golden brown. Remove the ribs from broiler and place onto a platter. Pour some glaze over the ribs and serve with additional glaze on the side. 3

5 Beef Short Ribs Makes 4 servings Cook Time 1 hour and 10 minutes 1 tablespoon olive oil 4 beef short ribs 1 teaspoon salt ½ teaspoon freshly ground pepper 1 cup beef stock 1 leek, halved (white part only) 2 carrots, peeled and cut into 2-inch slices 2 celery stalks, sliced 4 garlic cloves 1 head shallot, halved 2 sprigs fresh thyme 1 tablespoon Worcestershire sauce 1 teaspoon soy sauce 1 tablespoon grape jelly 1 tomato paste Open the pressure cooker lid, press the MANUAL button and hold until the LED reads 10 minutes. After 2 minutes add the oil. Season the short ribs with salt and pepper. Add the short ribs to the pressure cooker and cook for 2 minutes per side to brown. Add all the remaining ingredients to the pressure cooker, secure the lid. Press the BEEF button and hold until 60 minutes shows on the LED. When cooking is complete; remove the ribs to a platter and discard the thyme sprig. Place the stock and vegetables in a blender, purée until smooth then pour over ribs. Serve hot. 4

6 Braised Lamb Shanks Makes 4 servings Cook time: 55 minutes 2 tablespoons extra-virgin olive oil 4 (1 pound each) lamb shanks ½ teaspoon salt ½ teaspoon freshly ground pepper ½ cup dry red wine ½ cup chicken stock 2 tablespoons tomato paste ½ cup carrots, diced 1 shallot, minced 3 garlic cloves, minced ½ teaspoon cumin ½ teaspoon coriander ½ teaspoon pumpkin pie spice 1 can (16.5 ounces) petite diced tomatoes 2 tablespoons fresh cilantro, chopped With lid open, press MANUAL and hold until 10 minutes shows on the LED. Season the lamb shanks with salt and pepper. In pressure cooker, sear each lamb shank on all sides until browned. Drain the fat from the skillet. Add remaining ingredients, except cilantro, to the pressure cooker; secure lid. Set pressure cooker to BEEF and hold until 45 shows on the LED. When cooking time is complete, top with cilantro and serve. 5

7 Burgundy Beef Makes 6 servings Cook Time 45 minutes 2 tablespoons olive oil 1 teaspoon sea salt ½ teaspoon freshly ground pepper 1 chuck steak (2 pounds), cut into ½-inch pieces 8 ounces baby portabello mushrooms, sliced 1 cup beef stock 1 cup pearl onions 4 garlic cloves 3 sprigs fresh thyme 2 tablespoon grape jelly ¼ cup crushed tomatoes 2 carrots, peeled and sliced into 2-inch pieces Open the lid of pressure cooker, press the MANUAL button and hold until 10 minutes appears on the LED. Add the oil and heat oil for 2 minutes. Season steak pieces with salt and pepper. Place the steak pieces into the pressure cooker; sear for 2 minutes on each side or until browned. Approximately 8 minutes. Add the remaining ingredients to the pressure cooker. Secure the lid, Press the BEEF button and hold until 30 minutes appears on the LED. When cooking is complete, discard the thyme and serve immediately. 6

8 Corned Beef and Cabbage Serves 4-6 Cook Time 80 minutes 12 ounces Red Lager like Killian s or Bass Ale 3-31/2 lb Corned Beef Brisket 4 cloves garlic 1 tablespoon pickling spice 1 large sweet onion quartered 4 large carrots peeled and cut into 2 inch pieces 2 stalks celery cut into 2 inch pieces 1 small head of cabbage cut into quarters 4 red bliss potatoes Place the Lager, Corned Beef, garlic, pickling spice and onion in the pressure cooker. Secure the lid, press the BEEF button, and hold the button until 60 shows up on the LED. When the cooking cycle has completed, turn the pressure release to the exhaust position to release any steam. Open the lid and add remaining ingredients. Secure the lid and press the BEEF button again and hold it until 20 minutes appears on the LED. When this cook cycle is complete, turn the pressure release nozzle to the exhaust position to release any steam. Remove ingredients to a platter and serve with spicy mustard and cider vinegar on the side. 7

9 Ginger Beef with Brussels Sprouts Serves 4 Cook Time 15 minutes 1 lb Top Sirloin cut into thin strips 1 tablespoon sesame oil 1 small onion sliced 3 cloves garlic sliced 1 inch of ginger peeled and minced 2 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon honey 1 teaspoon crushed red pepper flakes (optional) 1 red pepper julienned 12 brussel sprouts halved ¼ cup orange juice ½ tablespoon cornstarch Place the sirloin, oil, onion, garlic, ginger, soy sauce, and vinegar in the pressure cooker. Secure the lid, press the BEEF button and hold it until 12 minutes shows on the LED. When the cook cycle is complete, turn the steam release nozzle to exhaust to remove the remaining steam. Add the honey, peppers, and Brussels sprouts. Secure the lid. Press the VEGETABLE button and hold until 3 minutes appear on the LED. Dissolve the cornstarch in the orange juice. When cook time is complete, turn the steam release to exhaust to remove the remaining steam. Stir in the cornstarch mixture, stir until thickened. Serve over rice. 8

10 Holiday Brisket with Root Veggies Makes 6 to 8 servings Cook time 65 minutes 2 tablespoons extra-virgin olive oil 2½ - 3 lbs. first cut brisket cut into 2 pieces 1 teaspoon salt 1 teaspoon freshly ground pepper ½ cup port wine 1 cup sweet onions, sliced 1 sprig thyme 4 allspice berries 1 bay leaf 1/2 cup beef stock 1 tablespoon tomato paste ½ cup carrots, peeled and sliced ½ cup parsnip, peeled and sliced ½ cup celery root, peeled and diced With pressure cooker lid open press the MANUAL button and hold until 10 minutes appears on the LED. After the timer starts counting down, add the oil, let heat for 1 minute. Add the brisket to the pan and brown for 4 minutes on each side. Season the brisket with salt and pepper. Add the wine and onions, thyme, allspice berries, bay leaf, stock and tomato paste to the pressure cooker; secure lid. Press the BEEF button and hold until 60 minutes appears on the LED. When cooking is complete, discard the thyme and bay leaf. Add remaining ingredients to the pressure cooker; secure lid. Press the VEGETABLE button and hold until the 7 minutes appears on the LED. When cooking is complete, cut the brisket against the grain and serve with vegetables and broth. 9

11 Italian Pot Roast Makes 4-6 servings Cook Time 75 minutes 2 tablespoons extra-virgin olive oil 1 (3-4 pounds) chuck roast 1 teaspoon salt ½ teaspoon freshly ground pepper ¼ cup dry red wine 1 cup beef stock 1 medium onion, sliced 3 garlic cloves, sliced 1 bell pepper, diced 1 teaspoon garlic powder 1 teaspoon Italian herb seasoning 5 pepperocini peppers 1 bay leaf 1 bottle (28 ounces) favorite pasta sauce Favorite pasta, cooked Open the pressure cooker lid and press the MANUAL button until 10 minutes appears on the LED. After the timer starts counting down add the oil. Season the chuck roast with salt and pepper. Add the chuck roast to the pressure cooker and sear for 3 minutes on each side. Add the wine and stock to the pressure cooker. Add the onions, garlic, bell pepper, garlic powder, Italian seasoning and bay leaf to the pressure cooker; secure lid. 10

12 Press the BEEF button and hold until 60 minutes appears on the LED. When cooking is complete, remove the bay leaf and place the roast on a platter. With lid open, press the MANUAL button and hold until 10 minutes appears on the LED. Reduce the cooking liquid by half, about 5 or 6 minutes, then add the pasta sauce and stir. Pour sauce over roast and serve with favorite pasta. 11

13 Pork Chile Verde Serves 4-6 Cook Time 40 minutes 2 pound pork tenderloin cut into 2 inch cubes 1 cup chicken stock 1 can green chilies chopped 4 whole tomauntilas husks removed and chopped 1 tablespoon fresh lime juice 1 teaspoon salt ½ teaspoon pepper 1 teaspoon cumin 1 teaspoon coriander 2 cloves garlic minced 1 small onion chopped 2 tablespoons chopped fresh cilantro Place everything except the cilantro into the pressure cooker. Secure the lid. Press the BEEF button and hold until 40 minutes appears on the LED When cook time is complete, remove lid and stir in the fresh cilantro. Serve in bowls topped with sour cream. 12

14 Pork Chops L Orange Makes 4 servings Cook Time 25 minutes 4 (2-inch each) pork chops, bone-in 1 tablespoon extra-virgin olive oil ½ teaspoon salt ½ teaspoon fresh ground pepper ½ cup chicken stock ¼ cup brown sugar 1 teaspoon cider vinegar 1 teaspoon freshly grated ginger 1 tablespoon soy sauce 1 teaspoon orange zest 1 sprig fresh thyme ½ teaspoon black pepper 2 oranges, peeled and sectioned or ½ cup drained mandarin oranges With lid open, press the MANUAL button, hold until 10 minutes appears on the LED. When the timer begins to count backward add the oil. Rub the pork chops with olive oil then season with salt. Place the pork chops into the pressure cooker and sear for 2 minutes on each side. Add the chicken stock and remaining ingredients to the pressure cooker; secure lid. Press the BEEF button and hold until 20 minutes appears on the LED. When cooking is complete remove the pork chops to a platter and discard the thyme sprig. With the lid open, press the MANUAL button and hold until 5 minutes appears on the LED. Reduce the sauce until thick and syrupy, about 4-5 minutes. Pour sauce over pork chops serve immediately. 13

15 Barbeque Chicken Makes 4 to 6 servings Cook time: 40 minutes 1 whole fryer, cut into 8 pieces ½ cup chicken stock 1 teaspoon salt 1 teaspoon freshly ground pepper 1 teaspoon dry mustard 1 teaspoon paprika 1 medium onion, diced 3 garlic cloves, minced 2 tablespoons cider vinegar ¼ cup brown sugar ¼ cup ketchup ¼ cup molasses Place all ingredients into the pressure cooker; secure lid. Press CHICKEN button and hold until 20 minutes shows up on the LED. When cooking is complete, preheat a broiler on high. Transfer the chicken from the pressure cooker to a broiler pan and broil for 7 minutes on each side or until crunchy. While broiling, with the lid open, press the MANUAL button and hold until 10 shows on the LED. Reduce sauce until syrupy. Top the chicken with sauce and serve. 14

16 Chicken Curry in a Hurry Makes 4 servings Cook time 30 minutes 2 pounds skinless chicken legs 1/2 cup chicken stock 1 cup diced tomatoes ¼ cup brown sugar 1 tablespoon curry powder 1 teaspoon garam masala 1 medium onion, chopped 1 red bell pepper, julienned 1 cup yogurt, strained to remove excess water 1 tablespoon fresh cilantro leaves, chopped Place all ingredients, except yogurt and cilantro, into the pressure cooker; secure lid. Press the CHICKEN button and hold it until 25 minutes show on the LED. When cooking is complete, transfer the chicken legs to a platter. With the lid open, press the MANUAL button and hold until 5 minutes appears on the LED. Allow the sauce to reduce in the pressure cooker until it is thick and syrupy, stir in the yogurt. Pour mixture over the chicken legs, top with cilantro and serve. 15

17 Chicken with Sweet Potato Dumplings Makes 4 servings Cook time: 31 minutes Chicken: 6 chicken thighs, bone-in, without skin 1 teaspoon salt 1 teaspoon freshly ground pepper ½ teaspoon fresh rosemary leaves, chopped 1 tablespoon extra-virgin olive oil ¼ cup white wine 1 cup chicken stock ½ cup pearl onions 1 celery stalk, sliced 1 large carrot, peeled and sliced 1 sprig thyme Dumplings: 1¼ cups unbleached all purpose flour 1 cup mashed sweet potatoes ½ teaspoon salt 2 teaspoons baking powder 1½ cups buttermilk Garnish: 1 tablespoon fresh parsley, chopped ¼ cup tiny frozen peas, thawed Season both sides of the chicken thighs with salt, pepper and rosemary. Set pressure cooker to MANUAL and hold until 3 shows on the LED. Preheat the oil, and brown the chicken thighs. 16

18 Add the wine, stock, pearl onions, celery, carrots and thyme to the pressure cooker; secure lid. Set pressure cooker to CHICKEN and hold until 25 shows on the LED. While cooking, combine all dumpling ingredients in a bowl; mix but don't over mix. When cooking is complete, discard the thyme. With the lid off, set pressure cooker to RICE. While simmering, drop dumplings by the spoonfuls into the pressure cooker. Cook the dumplings for 3 minutes on each side. Top with parsley and peas before serving. 17

19 Moroccan Chicken Makes 4 to 6 servings Cook time: 23 minutes 3 pounds skinless chicken pieces, bone-in 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1 teaspoon cumin seeds 1 teaspoon Nigella seeds (optional) 1 cup chicken stock 1 medium onion, sliced 3 saffron strands 1 teaspoon turmeric powder 1 tablespoon lemon zest ¼ cup lemon juice 12 black olives, pitted 2 tablespoons fresh cilantro, chopped Using paper towels, pat the chicken until dry. Press and hold MANUAL until 3 shows on the LED. Preheat the oil in pressure cooker with lid open. Add chicken pieces and brown them; season with salt, cumin and nigella seeds. Add remaining ingredients, except cilantro, to the pressure cooker; secure the lid. Set pressure cooker to CHICKEN and hold until 20 shows on the LED. When cooking is complete, top chicken with cilantro and serve. 18

20 Spicy Chipotle Chicken Burrito Makes 4 to 6 servings Cook time: 30 minutes 4 boneless, skinless chicken breasts 1 cup chicken stock 2 chipotles in adobo sauce + 1 tablespoon of the adobo sauce 1 teaspoon cumin seed 1 teaspoon salt 1 teaspoon freshly ground pepper 1 teaspoon sugar 1 can (10 ounces) Mexican tomatoes with green chilies and lime 1 cup white rice, cooked 1 cup black beans, cooked 6 (12-inches each) flour toruntilas ½ cup cheddar cheese, shredded 2 tablespoons fresh cilantro, chopped 1 cup lettuce, shredded 1 avocado, sliced into strips then sprinkled with lime juice Place the chicken, stock, chipotles with adobo sauce, cumin, salt, pepper, sugar and Mexican tomatoes into the pressure cooker; secure lid. Set pressure cooker to CHICKEN and hold until 30 shows on the LED. When cooking is complete, add the rice, beans and cilantro to the pressure cooker; stir well. To assemble the burritos, spoon the chicken mixture down the center of each toruntila; top with cheddar cheese, lettuce and avocado slices then roll each into a burrito. 19

21 Thai Chicken Curry Makes 4 to 6 servings Cook time: 45 minutes 2 cups chicken stock 1 medium onion, diced 3 garlic cloves, sliced 1 piece (2 inches) ginger, peeled and diced 1 lemon grass stalk (optional) 2 tablespoons red Thai curry paste 1 tablespoon lime zest 2 tablespoons fish sauce 2 pounds boneless chicken tenders 2 tablespoons brown sugar 1 red bell pepper, julienned 1 can coconut milk 1 can bamboo shoots 2 tablespoons fresh cilantro leaves, chopped Green onions, chopped Jasmine rice, cooked Place the stock, onions, garlic, ginger, and lemon grass into the pressure cooker; secure lid. Set pressure cooker to CHICKEN and hold until 20 shows on the LED. When cooking is complete, add the curry paste, lime zest, fish sauce, chicken tenders, brown sugar and bell peppers; secure lid. Set pressure cooker to CHICKEN and hold until 20 shows on the LED. When cooking is complete, discard the lemon grass then add the coconut milk and bamboo shoots to the pressure cooker. Set pressure cooker to RICE and hold until 5 shows on the LED. Cook with the lid off. Garnish with cilantro and green onions. Serve immediately. 20

22 Turkey Ropa Vieja Makes 4 to 6 servings Cook time: 30 minutes 2 pounds turkey breast fillets 1 medium onion, chopped 4 garlic cloves, minced 2 parsnips, peeled and chopped 2 celery stalks, chopped 1 cup chicken stock 6 roma tomatoes, diced 1 teaspoon salt ½ teaspoon freshly ground pepper 1 teaspoon capers 1 serrano pepper, seeded and diced 1 teaspoon cumin 1 bay leaf Place all ingredients into the pressure cooker; secure lid. Set pressure cooker to BEEF and hold until 30 shows on the LED. When cooking is complete, remove the bay leaf. Using two forks pull apart the turkey and serve. 21

23 Caramel Flan Serves 4 Cook time 15 minutes 4 custard cups (5oz) ½ cup sugar 1 tablespoon water 1 cup sweetened condensed milk 1 ¼ cup evaporated milk 3 large egg yolks 1 teaspoon vanilla Place the sugar and water in a non stick skillet over medium heat. Cook until sugar turns to caramel. About 3 minutes. Watch constantly so it does not burn. Pour caramel into custard cups. In a mixing bowl whisk together the milks, yolks, and vanilla. Divide the mixture between the cups. Wrap each cup with foil. Add ½ cup of water to the pressure cooker and stack the custard cups in the pressure cooker. Secure the pressure cooker lid. Press the MANUAL button and hold until 10 minutes shows on the LED. When cooking time is complete, remove the flans and let chill before serving. Carefully run a sharp knife around the interior of the custard cup before inverting onto a plate. 22

24 Chocolate Pot de Crème Makes 4 servings Cook Time 10 minutes 2 ounces bittersweet chocolate, finely chopped 1 cup heavy cream 1 cup whole milk 4 egg yolks 2 tablespoons sugar ½ teaspoon orange zest 1/8 teaspoon salt 1 cup water Apply non-stick spray to four 4 ounce ramekins; set aside. Place the chocolate into a mixing bowl. Pour the cream and milk into a saucepan over medium heat. When the cream mixture begins to simmer, pour the mixture into the bowl with the chocolate; stir until smooth. In a separate bowl, combine remaining ingredients, except water. Slowly pour the chocolate mixture into the yolk mixture; mix well. Divide the mixture between the ramekins. Wrap each ramekin in aluminum foil. Pour the water into the pressure cooker. Stack the ramekins inside the pressure cooker; secure lid. Press the MANUAL button and hold until 10 minutes appears on the LED When cooking is complete, remove the ramekins and let rest at room temperature for 30 minutes. Remove the foil and serve with dap of whipped cream. 23

25 4-4inch spring form pans Parchment paper 1 ½ cups crushed graham crackers 1 tablespoon sugar ½ cup melted butter 2-8 ounce packages of cream cheese 1 cup sour cream 1 cup of sugar 2 tablespoons of flour 3 large eggs 1 teaspoon vanilla 1 teaspoon grated lemon peel Creamy Cheesecakes Serves 4 Cook time 30 Cooling time 1 hour Cut each piece of parchment paper to fit into the bottom of each spring form pan, and then attach the spring loaded side to each pan. Spray them with non stick spray. Combine the graham cracker crumbs with sugar and butter and press into the base of each spring form. Using a food processor or mixer, cream the cream cheese, sour cream and sugar until very smooth. Add the flour, eggs, vanilla and lemon peel. Pour batter evenly between spring forms. Wrap each spring form with aluminum foil. Place ½ cup of liquid in the pressure cooker and place two spring forms in the pressure cooker. Secure the lid. Press the MANUAL button and hold until it shows 15 minutes on the LED. When cook time is complete, turn the steam release button to exhaust to remove all the pressure. Using tongs remove the 2 cheesecakes from pressure cooker and add in the other two. Again secure the lid, press the MANUAL button and hold until 15 minutes shows on the LED. When cook time is complete, remove cheesecakes and refrigerate all for at least 1 hour before serving. 24

26 Poached Pears Makes 4 servings Cook time: 23 minutes 1 bottle (750ml) port wine 4 Bartlett pears, peeled 3 sprigs rosemary ½ teaspoon whole peppercorns Pour the wine into the pressure cooker. Using a melon scooper, core the bottom of each pear. Cut off the bottom of each pear so that they sit flat. Place the pears into the pressure cooker. Add the rosemary and peppercorns to the pressure cooker; secure lid. Set pressure cooker to VEGETABLE, and hold until 10 minutes shows on the LED. When cooking is complete, remove the lid and slightly turn each pear so that any part that is not a deep purple, and can soak in the cooking liquid for an additional 3 minutes. Transfer the pears to a platter. To reduce the liquid inside the pressure cooker, set pressure cooker to RICE and hold until 10 shows on the LED; let cook with the lid open until the liquid turns into a syrup. Top the pears with syrup and serve. Great served with ice cream. 25

27 Steel Cut Oatmeal Makes 4 servings Cook Time 11 minutes 1 cup steel cut oats 1 2/3 cups water Pinch of salt 1 cinnamon stick ¼ cup milk 2 teaspoons agave syrup Place the oats into the pressure cooker. Press the MANUAL button and hold until 5 minutes appears on LED. Cook for 5 minutes with the lid off. Add the water, salt and cinnamon stick to the pressure cooker; secure lid. Press the MANUAL button and hold until 6 minutes appears on LED. When cooking is complete, remove the cinnamon stick, stir in remaining ingredients and serve. 26

28 Buffalo Chicken Mac N Cheese Serves 4-6 Cook Time 10 minutes 1 pound frozen chicken tenders approx 6 3 cups rigatoni Pasta uncooked! 3 cups chicken stock 1 small onion chopped 2 ribs celery chopped 1 large carrot peeled and chopped 2/3 cup wing sauce 1 tablespoon ranch seasoning optional ½ cups whipped cream cheese 1 cup shredded sharp cheddar 1 cup shredded Swiss ½ cup gorgonzola crumbles divided 1 cup Cheddar French Fried Onions smashed Place the tenders, pasta, stock, celery, onions, carrots, wing sauce and ranch seasoning into the pressure cooker. Stir and secure the pressure cooker lid. Press the PASTA button and hold until 10 minutes appears on the LED. When cook time is complete, open and stir in the cream cheese until dissolved. Add the cheddar, Swiss and half the gorgonzola and again stir until dissolved. Sprinkle with cheddar onion rings and remaining gorgonzola. Serve warm. 27

29 Easy Beef Pasta Serves 4-6 Cook Time 20 minutes 3 cups rigatoni dry pasta 2 1/2 cups beef stock 2 cups pasta sauce 1 pound frozen ground beef 1 teaspoon Italian seasoning ¼ cup parmesan cheese Place all the ingredients in the pressure cooker in the order listed. Secure lid and hold the PASTA button until 20 minutes appears on the LED. When cook time is complete, stir to break up ground beef and serve immediately. 28

30 Orecchiette with Vodka Sauce and Salmon Serves 4 Cook time: 13 minutes 2 cups orecchiette pasta 1 cup chicken stock 1 14 ounce can petite diced tomatoes 1 shallot minced 1 teaspoon Salt ½ teaspoon pepper 2 cups baby spinach leaves 8 ounce salmon filet 2 tablespoons pesto 2 ounce low fat cream cheese ¼ cup half and half ¼ cup vodka ¼ cup parmesan cheese Place the orecchiette, stock, tomatoes, shallots, and garlic in the pressure cooker. Cover the salmon with pesto. Place spinach and salmon filet on top. Secure lid and hold PASTA button until 8 minutes shows on LED. When cook time is complete, remove salmon to platter. Open lid and hold the MANUAL button until 5 minutes appears on the LED. Stir in remaining ingredients. When sauce is smooth, serve pasta and top with salmon piece. Serve warm. 29

31 Spicy Sausage Rice Makes 6 servings Cook time: 12 minutes 1 tablespoon extra-virgin olive oil 1 medium onion, diced 1 red bell pepper, diced 3 garlic cloves, minced 2 tablespoons tomato paste 1 teaspoon salt ½ teaspoon cayenne pepper 1 teaspoon cumin 1 tablespoon Hungarian paprika ½ teaspoon black pepper 1 pound smoked sausage, thinly sliced ½ teaspoon marjoram 2 cups long-grain rice, rinsed 4 cups beef stock Set the pressure cooker to RICE and hold until 8 shows on the LED. Pour the oil into the pressure cooker and let preheat with the lid off. Add the onions to the pressure cooker and cook for 2 minutes, stirring occasionally. Add the red pepper and garlic to the pressure cooker; stir. Add the tomato paste to the pressure cooker and cook for an additional 2 minutes. Add remaining ingredients to the pressure cooker; secure lid. When cooking is complete, stir and serve immediately. 30

32 Stuffed Peppers Makes 4 servings Cook time: 30 minutes 1 pound ground turkey breast 1 teaspoon salt 1 teaspoon freshly ground pepper 1 medium sweet onion, chopped 3 garlic cloves, minced 4 threads saffron 1 can (14.5 ounces) petite diced tomatoes ½ cup couscous, grande size 1 cup chicken stock ¼ cup Parmesan cheese, grated 4 large bell peppers 1/3 cup water 1 cup tomato sauce Place the ground turkey into the pressure cooker. Set pressure cooker to RICE and hold until 10 minutes shows on the LED. With the lid off, cook the turkey for 3 minutes while breaking it up using a wooden spoon. Season the turkey with salt and pepper; add the onions to the pressure cooker and cook for an additional 3 minutes Add the garlic and saffron to the pressure cooker and cook for an additional 1 minute. Add the tomatoes, couscous and stock to the pressure cooker; stir then secure lid. 31

33 If the pressure cooker display shows less then 5 minutes on the timer, press the RICE button until 5 shows on the LED. When cooking time is complete, add the cheese and stir well. Remove the tops and membranes from the bell peppers; set aside the tops. Divide the turkey mixture evenly between the peppers. Rinse the pressure cooker insert and place it back into the pressure cooker. Add the water to the pressure cooker. Place the peppers into the pressure cooker, top with tomato sauce and top each pepper with a pepper top; secure lid. Set pressure cooker to RICE and hold until 6 shows on the LED. When cooking is complete, serve immediately. 32

34 Chicken Soup Makes 6 servings Cook Time 1 hour and 15 minutes 1 (4-5 pound) whole chicken 4 cups water 3 teaspoon sea salt 1 teaspoon turmeric powder 1 teaspoon black pepper 1 sprig fresh thyme 1 leek, halved (white part only) 2 garlic cloves 2 celery stalks, cut into 2-inch pieces 2 whole carrots, peeled and cut into 2-inch pieces ½ cup dry egg noodles 1 tablespoon flat leaf parsley, chopped Place the chicken, water, salt, turmeric, pepper, thyme, leeks and garlic into the pressure cooker; secure lid. Press the SOUP button and hold until 35 minutes shows on the LED. When cooking is complete, strain the stock from the pressure cooker through a sieve into a container. Refrigerate the stock for 30 minutes. Remove the chicken meat from the bones, place the chicken back into the pressure cooker and discard the bones. Remove the stock from the refrigerator, discard the hardened fat from the top of the stock and pour it back into the pressure cooker. Add the celery, carrots, and parsley to the pressure cooker; secure lid. Press the SOUP button and hold until 10 minutes shows on the LED. When cooking is complete, serve immediately. 33

35 Fresh Vegetable Soup Makes 6 to 8 servings Cook time: 10 minutes ½ cup sweet onions, diced 3 garlic cloves, sliced ¼ cup celery, diced ¼ cup carrots, peeled and sliced ¼ cup celery root, peeled and diced ¼ cup green beans cut into ½-inch pieces ¼ cup fresh corn ¼ cup Brussels sprouts, diced 1 can (14.5 ounces) petite diced tomatoes 3 cups beef broth 1 spring thyme 1 teaspoon sea salt 1 teaspoon freshly ground pepper Place all ingredients into the pressure cooker; secure lid. Set pressure cooker to SOUP, and hold until 10 shows on the LED. When cooking is complete, serve immediately. 34

36 Hot Sour Noodle Soup with Shrimp Makes 4 to 6 servings Cook time: 14 minutes Broth: 5 cups chicken stock 4 garlic cloves, sliced 1 piece (2 inches) ginger, peeled and chopped 1 star anise 3 tablespoons fish sauce 1 tablespoon soy sauce 1 teaspoon brown sugar 1 stalk lemon grass, halved 1 Serrano chili pepper, seeds and membrane removed, thinly sliced 1 teaspoon lime zest 1 tablespoon lime juice 1 pound shrimp, peeled and deveined, shells and tails reserved Soup: 2 cups bean sprouts 6 ounces vermicelli noodles, cooked 2 green onions, cut into 1-inch pieces 2 tablespoons fresh cilantro leaves, chopped 2 tablespoon fresh mint leaves, chopped Place all broth ingredients, except shrimp (only add the shells and tails) into the pressure cooker; secure lid. Set pressure cooker to SOUP and hold until 10 shows on the LED. When cooking is complete, pour the pressure cooker contents through a sieve then pour the broth back into the pressure cooker. Set pressure cooker to RICE and bring the broth to a boil with the lid off. Add the shrimp and bean sprouts to the pressure cooker; cook for 4 minutes or until the shrimp are pink and curled. Divide the noodles, bean sprouts and shrimp between bowls. Top soup with green onions, cilantro and mint before serving. 35

37 Lentil Sausage Soup Makes 4 servings Cook Time 20 Minutes 1 pound sweet Italian sausage, cut into 1-inch pieces 1 medium onion, diced 2 garlic cloves, sliced 1 large carrot, peeled and thinly sliced 1 celery stalk, thinly sliced 1 cup lentils 2 cups beef stock 1 can (14.5 ounces) diced tomatoes with garlic and olive oil 1 bay leaf ½ teaspoon crushed red pepper flakes (optional) Place all ingredients into the pressure cooker; stir then secure lid. Press BEEF button hold until 20 minutes appears in LED When cooking time is complete, discard the bay leaf and serve immediately. 36

38 Pizza Soup Makes 4 to 6 servings Cook time: 11 minutes 1 can (28 ounces) petite diced tomatoes 1 medium onion, chopped 4 garlic cloves, sliced 4 cups chicken stock 1 teaspoon salt 1 teaspoon freshly ground pepper 1 teaspoon dried oregano 1 pound turkey Italian sausage, thinly sliced 3 ounces turkey pepperoni, diced 1 green bell pepper diced ½ cup Datalia pasta 6 slices mozzarella cheese Place all ingredients, except mozzarella cheese, into the pressure cooker; secure lid. Set pressure cooker to SOUP and hold until 8 shows on the LED. While pressure cooker is cooking, preheat the broiler. When cooking is complete, divide the soup between oven-safe bowls. Top each bowl with a slice of cheese then place the bowls under the broiler for 3 minutes or until cheese is melted. Serve immediately. 37

39 Potato Leek Soup Makes 4 to 6 servings Cook time: 10 minutes 2 cups leeks, sliced (white part only) 1 cup sweet onion, sliced 2 cups Yukon Gold potatoes, peeled and diced 3 cups chicken stock ½ teaspoon salt ½ teaspoon freshly ground pepper ½ cup sour cream 1 teaspoon fresh chives, chopped Place the leeks, onions, potatoes, stock, salt and pepper into the pressure cooker; secure lid. Set pressure cooker to SOUP and hold until 10 shows on the LED. When cooking time is complete, purée the soup using an immersion blender until desired consistency is achieved. Serve topped with sour cream and chives. 38

40 Rich Beef Stock Makes 6 cups Cook Time 1 hour and 45 minutes 4 pounds beef rib bones 1 tablespoon olive oil 1 tablespoon sea salt 1 teaspoon freshly ground pepper 1 medium sweet onion, quartered 4 ounces button mushrooms 5 garlic cloves 1 cup red wine 5 cups water 2 celery stalks 1 carrot, peeled 2 sprigs fresh thyme 2 tablespoons tomato paste Preheat oven to 350 degrees. Place the rib bones into an oven-safe skillet. Add the oil, salt and pepper to the skillet; toss. Add the onions, mushrooms and garlic to the skillet; toss again. Place the skillet in the oven and let roast for 1 hour. Transfer the skillet contents to the pressure cooker. Add the red wine to deglaze the skillet; scrape up all the little bits from the bottom of the skillet then transfer the skillet contents to the pressure cooker. 39

41 Add remaining ingredients to the pressure cooker; secure lid. Pres BEEF button and hold until 45 minutes appears on LED. When cooking is complete, strain the stock through a fine sieve into a container with a lid. Refrigerate the stock covered for 3 hours. Remove hardened fat from the top of the stock. Stock will keep refrigerated for up to one week or frozen for up to 6 months. 40

42 Shrimp Bisque Makes 4 to 6 servings Cook time: 15 minutes 2 pounds large shrimp, peeled and deveined, shells and tails reserved 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1 teaspoon freshly ground pepper 1 teaspoon sweet paprika 1 cup white wine 1 carrot, peeled and chopped 1 celery stalk, chopped 1 leek (white part only), sliced 1 garlic clove, sliced 1 small potato, peeled and halved 1 tablespoon tomato paste 3 cups chicken stock 1 sprig tarragon 1 cup heavy cream 2 teaspoons sherry Dry the shells and tails using paper towels. Add oil to pressure cooker. Press and hold the MANUAL button until 3 shows on the LED. Add the shells and tails to the pan and cook until browned on all sides. Season the shells and tails with salt, pepper and paprika. Add the carrots, celery, leek, garlic, potato, tomato paste, stock and tarragon to the pressure cooker; secure lid. Set pressure cooker to SOUP and hold until 6 shows on the LED. 41

43 When cooking is complete, add the shrimp to the pressure cooker; secure lid. Set pressure cooker to SOUP and hold until 5 shows on the LED. When cooking is complete, remove the tarragon. Using an immersion blender, purée the soup while adding the cream. Puree until you have reached your desired consistency. Add the sherry and serve. 42

44 Tomato Florentine Makes 4 to 6 servings Cook time: 13 minutes 2 pounds grape tomatoes 6 cups chicken stock 1 medium onion, chopped 1 carrot, peeled and sliced 3 garlic cloves, sliced 1 teaspoon salt 1 teaspoon freshly ground pepper 1 cup dry pasta 1 cup baby spinach leaves 5 basil leaves, torn Place the grape tomatoes and stock into the pressure cooker; secure lid. Set pressure cooker to VEGETABLE and hold until 5 shows on the LED. When cooking is complete, strain the stock and tomatoes through a sieve to remove the skins (press all the tomato pulp through the sieve). Place the stock, onions, carrots, garlic, salt, pepper and pasta into the pressure cooker; secure lid. Set pressure cooker to RICE and hold until 8 shows on the LED. When cooking is complete, add remaining ingredients, stir and serve. 43

45 Artichokes in Lemon Makes 3 to 6 servings Cook time 20 minutes 3 whole artichokes 1/2 cup white wine ½ cup chicken stock Juice and zest from 1 lemon 1 sprig thyme Place the artichokes stem-side up into the pressure cooker. Add remaining ingredients to the pressure cooker; secure lid. Set pressure cooker to VEGETABLE and hold 15 minutes appears on the LED. When cooking is complete, serve the artichokes hot with some of the broth with a few tablespoons of butter added to dip the leaves in. 44

46 Braised Purple Cabbage Serves 4 6 Cook Time 25 minutes 1 head purple cabbage sliced 3 apples cored and quartered 1 onion sliced 1/2 cup beef broth 1/2 cup red wine 2 teaspoon sugar 2 teaspoon salt ½ teaspoon pepper 2 Tablespoons red wine vinegar 1 tablespoon Balsamic vinegar 1 teaspoon caraway seeds (optional) Place all ingredients in the pressure cooker. Secure the lid. Press VEGETABLE button and hold until 20 minutes appears on the LED When cook time is complete remove cabbage to a platter. With lid open press the MANUAL button and hold until 5 minutes appears on the LED. Let cooking liquid reduce until syrupy approximately 5 minutes. Pour over cabbage and serve hot. 45

47 Butternut Squash with Brown Sugar Makes 4 servings Cook time 15 minutes 1 (2 pound) butternut squash, halved lengthwise and seeded ¼ cup brown sugar 2 tablespoons butter, melted ½ cup water ½ teaspoon cinnamon Rub each squash half with brown sugar and butter. Pour the water into the pressure cooker. Place the squash halves, brown sugar side up into the pressure cooker; sprinkle with cinnamon. Secure lid. Press the VEGETABLE button and hold until 10 minutes shows on the LED. Preheat broiler. When cooking is complete place these under the broiler for 5 minutes and then serve. 46

48 Warm Potato Salad Makes 4 servings Cook Time: 6 minutes Cooling Time: 40 minutes Potatoes: 1 pound fingerling potatoes, washed 3 garlic cloves, sliced 3 sprigs fresh parsley 2 teaspoons salt 1 cup water Marinade: 1 cup champagne vinegar 14 cup peanut oil 1½ teaspoons kosher salt ½ teaspoon black pepper 3 tablespoons sugar 1 small sweet onion, diced into 1/4-inch chunks 1 tablespoon fresh thyme leaves, chopped Place the potato ingredients into the pressure cooker; secure lid. Set pressure cooker to VEGETABLE and hold until 6 shows on the LED. While cooking, combine all marinade ingredients in a bowl; stir. When cooking is complete, strain the potatoes and let them cool for 20 minutes. Slice the potatoes into ¼-inch thick slices then toss them in marinade. Let potatoes rest for an additional 20 minutes before serving. PC#3_QVC_Recipes_V1_