PRESSURE COOKING TIME: MINUTES INGREDIENTS

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2 Table of Contents Baby Back Ribs 4-5 Frozen Chicken and Pasta 6-7 Corned Beef and Cabbage 8-9 Cuban Style Pork Lamb Curry Mushroom Risotto 14 Butternut Squash Risotto 15 Beef Chili 15 Lamb Shanks Mini Rigatoni Bolognese Pasta Primavera Pork Chops Pork Loin Whole Penne Pasta with Chicken, Peas and Mushrooms 26 Sausage and Pepper with Potatoes 27 Pork Loin with Peanut Sauce 27 Pot Roast Short Ribs Pulled Pork Red Beans and Rice Sloppy Joe Spaghetti and Meatballs Shrimp Fettuccine Pork Medallions with Sauerkraut and Apple Sauce 42 Macaroni and Cheese 43

3 20 Baby Back Ribs 2 racks baby back ribs 4 tbsp. granulated garlic powder 2 tbsp. onion powder 1 tbsp. cumin 1 tbsp. coriander 2 cups smoky barbecue sauce 1 small onion, peeled and diced Baby Back Ribs 1. In a small bowl, thoroughly blend together the dry ingredients. 2. Cut the racks in half so that they can easily fit in the pressure cooker. Season them evenly with the seasoning blend. 3. Place 1/3 cup of water in the pressure cooker, then add the ribs, side by side. Add the diced onion, and evenly pour the BBQ sauce over the ribs. Place the lid on the cooker, lock lid and close the rapid release button. Set the pressure adjust mode to 80. Set the cook time to 20 minutes. 4. After 20 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Optional: Have your broiler preheated to high. Place the ribs in a single layer on a tinfoil lined baking sheet and broil the ribs on each side until browned well, about 5 minutes per side. 5. Brush the ribs with the barbecue sauce from the pot and serve. 4 5

4 20 Frozen Chicken and Pasta 8 oz. dry gemelli or your favorite pasta 24 oz. good quality tomato sauce 4 small frozen chicken breasts salt & pepper to taste 1 bay leaf Optional: fresh basil chiffonade grated Parmesan cheese Frozen Chicken and Pasta 1. Add all ingredients in the inner pot and place the lid on the cooker. Lock lid and close the rapid release button. Set the pressure adjust mode to 40. Set the cook time to 20 minutes. 2. After 20 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. Optional: Garnish with basil and cheese. 6 7

5 50 Corned Beef and Cabbage 4 lb. corned beef brisket 1 tbsp. pickling spice packet 2 cups water 12 oz. bottle of your favorite beer 2 medium onions, peeled and diced 5 medium red-skinned potatoes 5 medium carrots, peeled & cut in half 1/2 head medium green cabbage, wedges 1. Place the all ingredients in the inner pot, and place the lid on the cooker. Lock lid and close the rapid release button. Set the machine to stew mode. Set the cook time to 50 minutes. Corned Beef and Cabbage 2. After 50 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 8 9

6 30 Cuban Style Pork 3 1/2 4 lb. country style pork ribs,cut to fit the pot 3 tbsp. olive oil 4 cloves garlic, peeled & thinly sliced 1 1/2 tsp. dried oregano 1 1/2 tsp. dried thyme 2 tbsp. chili powder 1 tbsp. ground cumin 4 bay leaves 1/4 cup water 1 1/2 cups freshly squeezed orange juice 3/4 cup freshly squeezed lime juice 3 tbsp. cilantro, finely chopped salt & pepper Cuban Style Pork 1. Place the oil into the inner pot, and set the cooker on brown mode. Place the onion and garlic and cook for 5 minutes. 2. Add all the spices and cook for 1 minute. 3. Add remaining ingredients and place the lid on the cooker. Lock lid and close the rapid release button. 4. Press cancel button to turn off brown mode. Set the machine to stew mode (default time 30 minutes and default pressure 80). 5. After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Brush the ribs with the sauce from the pot and serve

7 30 Lamb Curry 3 tbsp. canola oil 2 1/2 lb. boneless leg of lamb, cubed 3 tbsp. unsalted butter 1 small onion, peeled, diced small 1 tbsp. ginger root, freshly grated 2 1/2 tsp. curry powder 1 1/4 tsp. ground cinnamon 1/8 tsp. cayenne 1/2 tsp. turmeric 4 cups chicken broth 1 1/2 cups cooked chickpeas 1/2 cup blanched, unsalted almonds 1/2 cup raisins 16 dried apricots, cut in half 1 cup couscous, cooked 2 tbsp. finely chopped cilantro salt & pepper Lamb Curry 1. Season the lamb well with salt and black pepper. 2. Place the oil and butter in the inner pot, and set the cooker on brown mode. Place the lamb and cook until the lamb is lightly browned on all sides. 3. Add the onion, ginger, and spices and cook for 2 minutes. 4. Add remaining ingredients expect for the couscous and the cilantro. 5. Place the lid on the cooker. Lock lid and close the rapid release button. 6. Press cancel button to turn off brown mode. Set the machine to stew mode (default time 30 minutes and default pressure 80). 7. After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve over couscous and garnish with chopped cilantro

8 Mushroom Risotto 2 oz. dried Porcini mushrooms 2 cups hot water 6 tbsp. unsalted butter 1 medium onion, finely chopped 2 cups Arborio rice or other rice for risotto 3/4 cup dry, white wine 1 tsp. kosher salt 1/2 lb. white mushrooms, small, sliced 5 cups chicken broth 6 tbsp. finely grated Parmigiano-Reggiano 2 tbsp. olive oil 2 tbsp. butter 1 white onion, peeled and diced small 2 cups Aborio rice 2 cups butternut squash, peeled, seeded, & cubed 6 cups chicken broth 3/4 cup dry, white wine 3/4 tsp. ground cinnamon 1 1/2 tbsp. fresh basil, chopped 3 tbsp. grated Romano cheese salt & ground black pepper to taste Butternut Squash Risotto PRESSURE Place oil and butter in the inner pot, set the machine on brown mode. When the butter is melted, add the onion and the butternut squash and cook for 4 minutes, stirring occasionally. Add the rice and wine. Cook, stirring occasionally, until the wine is absorbed. 2. Stir in the salt, broth, chopped basil, and cinnamon stick. Place the lid on the cooker, lock lid and close the rapid release button. 3. Press cancel button to turn off brown mode. Set the pressure adjust mode to 70. Set the cook time to 10 minutes. 4. After 10 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 5. Stir in the cheese. To help make it creamier, stir the risotto vigorously for about 30 seconds as the cheese melts. If the risotto looks a bit dry or tight, stir in a bit of additional broth. Serve. 1. Soak the mushrooms in the hot water and set aside until softened. Remove the mushrooms and strain the soaking liquid, leaving behind any grit; reserve. Coarsely chop the mushrooms and reserve. 2. Place 3 tablespoons of the butter in the inner pot, set the machine on brown mode. When the butter is melted, add the onion and cook for 4 minutes, stirring occasionally. Stir in with rice to coat and add the wine. Cook, stirring occasionally, until the wine is absorbed. Stir in the salt, white mushrooms, broth, and the reserved mushrooms. 3. Place the lid on the cooker, lock lid and close the rapid release button. 4. Press cancel button to turn off brown mode. Set the pressure adjust mode to 80. Set the cook time to 10 minutes. 5. After 10 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 6. Stir in the cheese and the remaining 3 tablespoons of butter. To help make it creamier, stir the risotto vigorously for about 30 seconds as the butter and cheese melt. If the risotto looks a bit dry or tight, stir in a bit of additional broth. Serve. 2 Lb. ground beef 85% lean 4 cups crushed tomatoes 1/2 cup beef stock 1 large onion peeled and diced 1 cup red beans dried, soaked overnight 1/4 cup chili powder 1 teaspoon cumin 1 teaspoon ground coriander 1 tablespoon sea salt 1 tbsp crushed red pepper flakes 1 table spoon sugar Beef Chili PRESSURE Place the oil in the inner pot, and set the cooker to brown mode. Add the beef and onions, cook for 5 minutes. Add the spices and cook for 1 minute. 2. Add remaining ingredients and place the lid on the cooker. Lock lid and close the rapid release button. 3. Press cancel button to turn off brown mode. Set the machine to stew mode (default time 30 minutes and default pressure 80). 4. After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Garnish with sour cream and shredded cheddar cheese. Serve

9 35 Lamb Shanks 1/2 cup prepared mustard 4 lamb shanks 3 tbsp. olive oil 1 medium onion, peeled and diced 4 garlic cloves, peeled and minced 2 1/2 tbsp. red wine 1 1/3 cups beef broth 2 1/2 tsp. tomato paste 1 sprig rosemary 1 bay leaf salt & pepper Lamb Shanks 1. Season the lamb shanks well with salt and black pepper. 2. Place the oil in the inner pot, and set the cooker on brown mode. Place the lamb shanks in the oil, and cook until the lamb is lightly browned on all sides. Remove the lamb and reserve. 3. Add the onion and garlic and cook for 3 minutes. 4. Add the tomato paste and cook for 1 minute. Add remaining ingredients and lamb back in the pot and place the lid on the cooker. Lock lid and close the rapid release button. 5. Press cancel button to turn off brown mode. Set the machine to stew mode. Set the cook time to 35 minutes. 6. After 35 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve

10 20 Mini Rigatoni Bolognese 2 tbsp. olive oil 1 lb. ground beef 1 lb. ground pork 1 medium onion, peeled, finely chopped 2 cloves garlic, peeled and minced 1 medium carrot, peeled & finely chopped 3/4 cup dry, red wine 3 tbsp. tomato paste 2 cups crushed, canned tomatoes 3/4 cup beef broth A pinch cayenne pepper 6 tbsp. finely grated Parmigiano-Reggiano 1 lb. mini rigatoni pasta, cooked to preference salt & pepper to taste Mini Rigatoni Bolognese 1. Place the oil in the inner pot, and set the cooker on brown mode. Place the pork and beef cook for 10 minutes. 2. Add the onion, garlic, and carrots and cook for 5 minutes. 3. Add the remaining ingredients expect for the pasta and the cheese. Place the lid on the cooker. Lock lid and close the rapid release button. 4. Press cancel button to turn off brown mode. Set the pressure adjust mode to 50. Set the cook time to 20 minutes. 5. After 20 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve over pasta with Parmigiano-Reggiano cheese

11 3 Pasta Primavera 3 tbsp. unsalted butter 4 large cloves garlic, peeled and minced 2 1/2 cups heavy cream 1 cup chicken stock 1/8 tsp. cayenne 1 1/2 tsp. fresh basil 8 asparagus spears, tough ends trimmed & cut in half 1 1/2 cups small broccoli floret 1/2 medium zucchini, cut into 1/2 rounds, small 1 cup snow peas 1 cup fresh or frozen green peas 1/2 lb. small button mushrooms, sliced 1/2 red pepper, seeded, cut into small pieces 1/2 yellow pepper, seeded, cut into small pieces 5 tbsp. finely grated Parmigiano-Reggiano 3 tbsp. finely chopped parsley 1 lb. penne (cooked to preference) salt & pepper Pasta Primavera 1. Place the butter in the inner pot, and set the cooker on brown mode. Add the garlic and cook for 5 minutes. 2. Add all vegetables, chicken stock, and cream. Place the lid on the cooker. Lock lid and close the rapid release button. 3. Press cancel button to turn off brown mode. Set the pressure adjust mode to 50. Set the cook time to 3 minutes. 4. After 3 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid and press the cancel button. 5. Reset the cooker to brown mode and cook for 10 minutes. Press the cancel button to turn off brown mode. 6. Stir in pasta with the cheese and parsley. Season with salt and pepper. Serve

12 15 Pork Chops 2 tbsp. olive oil 4 pork chops, trimmed 2 small red delicious or other sweet apple, peeled, cored, & diced 6 8 slices thick cut bacon, cut crosswise into 1/2 wide pieces 1 medium onion, peeled, thinly sliced 1 cinnamon stick 1/2 cup dry white wine 1 1/2 tsp. whole caraway seed 1 medium red cabbage, cored & thinly sliced 1 1/2 cups chicken broth 1 tbsp. Dijon mustard 1 tbsp. apple cider vinegar 2 tbsp. seedless raspberry jam 1 bay leaf salt & pepper to taste Pork Chops 1. Place the oil in the inner pot, and set the cooker on brown mode. Place the pork chops and cook for 5 minutes. Remove the pork chops and reserve. 2. Add the bacon and cook until bacon is brown. 3. Add the onion and cook for 2 minutes. 4. Add remaining ingredients and the pork chops. Place the lid on the cooker. Lock lid and close the rapid release button. 5. Press cancel button to turn off brown mode. Set the machine to cook mode (default time 15 minutes and default pressure 40). 6. After 15 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Season with salt and pepper. Serve

13 30 Pork Loin 3 lbs. boneless pork loin, trimmed 3 tbsp. canola oil 1 shallot, peeled and minced 3 tbsp. Dijon mustard 2 chicken bouillon cubes 2 cups heavy cream salt & pepper to taste Pork Loin 1. Place the oil in the inner pot, and set the cooker on brown mode. Place the pork loin and cook until brown on all sides. 2. Add the shallots and mustard and cook for 1 minute. 3. Add remaining ingredients. Place the lid on the cooker. Lock lid and close the rapid release button. 4. Press cancel button to turn off brown mode. Set the machine to stew mode (default time 30 minutes and default pressure 80). 5. After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid and the pork loin. Reserve. Press the cancel button. 6. Reset the cooker to brown mode and cook for 10 minutes or until the sauce is slightly thickened. Press the cancel button to turn off brown mode. 7. Slice the pork loin. Spoon the sauce over the pork loin. Serve

14 Whole Penne Pasta with Chicken, Peas and Mushrooms 2 chicken breast boneless and skinless, cubed 2 cups whole wheat penne pasta 1 cup chicken stock 1 cup heavy cream 1/2 cup Romano cheese shredded 1 cup peas, frozen 1 cup sliced mushrooms, cleaned 1 small onion peeled and diced 1 clove garlic, peeled and minced 2 tablespoons olive oil sea salt & black pepper to taste 1. Place the inner pot inside the pressure cooker and push the Brown Button. 2. Heat the oil and sauté the chicken for five minutes. 3. Add the onions and garlic and cook for 5 minutes. Pour in the pasta and coat with the butter. 4. Push the cancel button. Add the stock, peas and mushrooms. Place the lid on the cooker. Lock lid and close the rapid release button. 5. Press cancel button to turn off brown mode. Sausage and Peppers with Potatoes PRESSURE Set machine to pressure mode 50 and cook time mode to 5 minutes. 7. After 5 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 8. Add the cream and cheese. Season and serve. 6 hot sausage links 1 red pepper seeded and cut into strips 1 green pepper seeded and cut into strips 2 small onions peeled and sliced 4 red potatoes, quartered 1-2 lb. pork loin center cut 1 cup peanut butter 1/2 cup sweet chili sauce 1/4 cup rice wine vinegar 1 clove garlic peeled and minced 1/2 cup cilantro chopped 1. Place the oil in the inner pot, and set the cooker on brown mode. Place the sausage in the oil, and cook until slightly browned on all sides. 2. Place the onions, peppers and potatoes in the pot. 3. Place the lid on the cooker. Lock lid and close the rapid release button. 4. Press cancel button to turn off brown mode. Set the machine to cook and adjust pressure mode to After 15 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. Pork Loin with Peanut Sauce 1. Place the oil in the inner pot, and set the cooker on brown mode. Place the pork loin and cook until brown on all sides. 2. Add the garlic cook for 1 minute. PRESSURE Add remaining ingredients. Place the lid on the cooker. Lock lid and close the rapid release button. 4. Press cancel button to turn off brown mode. Set the machine to stew mode (default time 30 minutes and default pressure 80). 5. After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid and the pork loin. Press the cancel button. 6. Reset the cooker to brown mode and cook for 10 minutes or until the sauce is slightly thickened. Press the cancel button to turn off brown mode. 7. Slice the pork loin. Spoon the sauce over the pork loin. Serve

15 45 Pot Roast 3 4 lbs. chuck roast flour, for dusting roast 2 tbsp. vegetable oil 2 medium onions, peeled and thinly sliced 3 carrots peeled, cut into 3 pieces 2 stalks celery, diced small 8 baby red potatoes 1 tbsp. tomato paste 1 1/3 cups beef broth 1 bay leaf 1 sprig rosemary 2 tbsp. butter 3 cloves garlic, peeled and minced Optional: 1/4 cup of red wine Pot Roast 1. Season the roast well with salt and black pepper. Place a few cups of flour on a counter, place the beef on the flour, and turn the beef a few times, on all sides, until the beef is coated with flour. 2. Place the oil in the inner pot, and set the cooker on brown mode. Place the floured beef in the oil, and cook until the beef is lightly browned on all sides. Remove the beef and reserve. 3. Place the vegetables in the inner pot and cook for10 additional minutes. 4. Add the tomato paste and cook for 1 minute. Add bay leaf, rosemary, wine (optional), and broth. 5. Place the beef back in the pot and place the lid on the cooker. Lock lid and close the rapid release button. 6. Press cancel button to turn off brown mode. Set the machine to stew mode. Set the cook time to 45 minutes. 7. After 45 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve

16 40 Short Ribs of Beef 8 short ribs trimmed 1-14 oz. can brown stock Sea Salt and Pepper 3 carrots, peeled and diced 2 stalks celery, diced 1 onion peeled and diced 4 cloves garlic, peeled and minced 2 tbsp. tomato paste 4 red potatoes, cleaned & halved Short Ribs of Beef 1. Season the beef well with salt and black pepper. 2. Place the oil in the inner pot, and set the cooker on brown mode. Place the beef in the oil, and cook until the beef is lightly browned on all sides. Remove the beef and reserve. 3. Place the vegetables in the inner pot and cook for 10 additional minutes. 4. Add the tomato paste and cook for 1 minute. Add the remaining ingredients. 5. Place the beef back in the pot and place the lid on the cooker. Lock lid and close the rapid release button. 6. Press cancel button to turn off brown mode. Set the machine to stew mode (default time 40 minutes and default pressure 80). 7. After 40 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve

17 90 Pulled Pork 3 lb. boneless pork butt or pork picnic shoulder kosher salt 1 medium onion, peeled, finely chopped 12 oz. smoky BBQ sauce 1/2 tsp. cayenne pepper 1 tsp. cumin 1 tsp. coriander 1/2 cup water soft hamburger rolls Pulled Pork 1. Place all the ingredients in the inner pot, and place the lid on the cooker. Lock lid and close the rapid release button. Set the machine to stew mode. Set the cook time to 90 minutes. 2. After 90 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Shred the pork using two forks. Optional: Add more BBQ sauce if you desire. Serve on soft hamburger rolls

18 30 Red Beans and Rice 1 lb. dried red beans 1 lb. andouille sausage. sliced 1 ham hock, smoked 2 cloves garlic, peeled and minced 2 tbsp. olive oil 1 large onion, peeled and diced 1 medium red bell pepper, seede and diced 3 celery stalks, diced 3 tbsp. parsley flakes 1 tsp. ground cumin 4 cups chicken stock 3 cups rice, cooked Red Beans and Rice 1. Place the oil in the inner pot, and set the cooker on brown mode. Place in the onion and garlic and cook for 5 minutes. 2. Add the remaining ingredients. Place the lid on the cooker. Lock lid and close the rapid release button. 3. Press cancel button to turn off brown mode. Set the machine to stew mode (default time 30 minutes and default pressure 80). 4. After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve over cooked rice

19 15 Sloppy Joe 3 lbs. lean ground beef 1 tbsp. olive oil 1 cup onion, chopped One 15 oz. can tomato sauce 1/4 cup BBQ sauce 2 tsp. Worcestershire sauce 2 tsp. chili powder dash hot sauce or cayenne pepper hamburger buns, split & toasted salt & pepper to taste Sloppy Joe 1. Place the oil in the inner pot, and set the cooker on brown mode. Add the onions and beef and cook for 5 minutes. 2. Add the chili powder and cook for 1 minute. 3. Add remaining ingredients and place the lid on the cooker. Lock lid and close the rapid release button. 3. Press cancel button to turn off brown mode. Set the machine to cook mode (default time 15 minutes and default pressure 40). 4. After 15 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve

20 40 Spaghetti and Meatballs 1 lb. spaghetti cooked to preference Sauce: 2 tbsp. olive oil 1 medium onion, peeled and diced small 2 cloves garlic, peeled and minced 2-28 oz. can crushed tomatoes 3 tbsp. fresh basil 1/2 tsp. dried oregano 1 tbsp. sugar 1 small can tomato paste 1/2 cup water Meatballs: 3/4 cup bread crumbs 1/2 cup milk 2 lbs. ground beef 1 small onion, peeled and diced small 2 cloves garlic, peeled and minced 2 medium eggs 3 tbsp. chopped parsley 1/4 cup Parmigiano cheese salt & pepper Spaghetti and Meatballs 1. To make meatballs, add all meatball ingredients and mix. Roll your meatballs and set aside. 2. Place the oil in the inner pot, and set the cooker on brown mode. Place the onion and garlic and cook for 5 minutes. 3. Add reserved meatballs and the remaining ingredients expect for the pasta and the cheese. Place the lid on the cooker. Lock lid and close the rapid release button. 4. Press cancel button to turn off brown mode. Set the machine to stew mode. Set the cook time to 40 minutes. 5. After 40 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve over pasta with Parmigiano cheese

21 3 Shrimp Fettuccine 1 lb. large shrimp, peeled & deveined 1/2 cup chicken stock 2 tbsp. butter 3 cups heavy cream 1 lb. spinach fettuccine, cooked to preference salt & pepper to taste Optional: grated Parmesan cheese Shrimp Fettuccine 1. Place all ingredients expect for the fettucine and cheese in the inner pot, and place the lid on the cooker. Lock lid and close the rapid release button. Set the pressure adjust mode to 30. Set the cook time to 3 minutes. 2. After 3 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid and the shrimp. Reserve. Press the cancel button to turn. 3. Set the cooker to brown mode and cook for 10 minutes or until the sauce is slightly thickened. Add the shrimp and the hot pasta back into the pot. Press the cancel button to turn off brown mode. 4. Stir and serve. Optional: Serve with Parmesan cheese

22 Pork Medallions with Sauerkraut and Apple Sauce PRESSURE 15 8 Macaroni and Cheese 8 pork medallions 1 cup sauerkraut, strained 1 cup apple sauce 1/2 cup chicken gravy 1 small onion peeled and diced 1 bay leaf 1/2 teaspoon caraway seeds sea salt and pepper 2 cups water 2 cups skim milk 3 cups shredded cheddar 3 tbsp. butter 4 cups elbow macaroni 1 tsp. sea salt 1. Season the pork well with salt and black pepper. 2. Place the oil in the inner pot, and set the cooker on brown mode. Place the pork in the oil, and cook until the pork is lightly browned on all sides. 3. Add the rest of the ingredients. 4. Lock lid and close the rapid release button. 5. Press cancel button to turn off brown mode. Set the machine to cook mode and adjust the pressure to After 15 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 1. Place the inner pot inside the cooker and push the Brown Button. Melt the butter and add the pasta to coat it with butter. 2. Place the water and salt into the pot and place the lid on the cooker. Lock lid and close the rapid release button. 3. Press cancel button to turn off brown mode. Set the pressure mode to 40 and the cook time mode to 6 minutes. 4. After 6 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 5. Add the milk and cheese. Stir and replace the lid. Make sure the steam release button is closed and set the pressure mode for 40 and the cook time mode 2 minutes. When the steam has been released open and serve

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