Pot Roast. Ingredients

PRESSURE COOKING TIME: 45 MINUTES Pot Roast Ingredients 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, 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 10 MINUTES Rice Pudding Ingredients 2 tbsp. butter 1 1/2 cups long-grain rice 2 cups milk 2 cups water 1 cup brown sugar 1/2 cup golden raisins 1/2 tsp. cinnamon 1/2 tsp. salt 1 tbsp. grated orange zest 1/2 tsp. vanilla extract 1/2 cup sweetened condensed milk 1 cup heavy cream

Rice Pudding 1. Set cooker on BROWN mode. Place butter and rice in pot and stir until all the butter is melted and the rice is coated. 2. Add the milk, water, brown sugar, raisins, cinnamon, and salt. Place the lid on the cooker, lock lid and close the rapid release button. 3. Press CANCEL button to turn off BROWN mode. Set PRESSURE ADJUST mode to 80. Set the COOK TIME to 10 minutes. 4. After10 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 5. Stir in the orange zest, vanilla extract, sweetened condensed milk, and heavy cream. Serve warm or cold. 2007 TRISTAR PRODUCTS, INC.

35 20 PRESSURE COOKING TIME: MINUTES White Chocolate Cheesecake Ingredients 4 tbsp. butter 2 tbsp. cocoa powder 1 sleeve graham crackers, crushed 1 lb. cream cheese 1/2 granulated sugar 2 tbsp. flour 4 eggs 1 cup sour cream 1/2 tsp. vanilla extract 8 oz. good quality white chocolate chips

White Chocolate Cheesecake 1. To make the crust: Using a food processor, crush the graham crackers with the cocoa powder. Add the melted butter. Form the crust in the spring loaded cake pan by pressing the bottom and the sides. Set aside. 2. In the bowl of a mixer, fitted with the whisk attachment, combine the cream cheese, sugar and flour. Whisk the mixture together, on medium speed, until it is thoroughly combined, about 2 minutes. Add the eggs one at a time into the mixture until they are completely incorporated. Add the sour cream and vanilla. Beat the mixture until smooth, about 1 minute. 3. Place the chocolate chips in a microwave safe bowl, place in the microwave and melt the chips cooking them on high for 1 minute. Stir and cook them until they are completely melted. Combine the melted chocolate with the cream cheese mixture and beat the mixture until it is smooth, about 1 minute. 4. Pour the filling into the prepared crust. Cover with the cake pan lid. 5. Set the wire rack in the cooker. Pour 2 cups of warm water into the pot of the cooker. Optional: add few drops of vanilla extract to the water to infuse cake with vanilla flavor. Place the pan on the rack in the cooker. 6. Place the lid on the cooker. Lock lid and close the rapid release button. Set the PRESSURE ADJUST mode to 60. Set the COOK TIME to 20 minutes. 7. After 20 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 8. Carefully remove the cake from the cooker and remove the lid. Cheesecake should be firm around the edges and loose in the center. Chill in the refrigerator until very firm, about 3 hours, unlatch the spring loaded cake pan sides and carefully remove the rim before serving. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 25 MINUTES Split Pea Soup Ingredients 6 8 slices thick cut bacon, cut crosswise into 1/2" wide pieces 2 medium onions, chopped 2 medium carrots, diced 2 medium stalks celery, diced 8 oz. ham, cut into 1/2" cubes 1 bag split peas, rinsed 2 bay leaves 1/2 tsp. dried thyme 1 tsp. kosher salt 8 cups water OPTIONAL: croutons

split pea soup 1. Set the cooker to BROWN mode. Cook the bacon stirring occasionally, until crisp at the edges but still tender. 2. Stir in the onions, celery, carrots and cook 4 additional minutes, stirring occasionally. 3. Add the remaining ingredients, except the croutons. 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 PRESSURE ADJUST mode to 80 and set the COOK TIME for 25 minutes. 5. After 25 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. Optional: Garnished with croutons. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 10 MINUTES Mushroom Risotto Ingredients 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. small, white mushrooms, sliced 5 cups chicken broth 6 tbsp. finely grated Parmigiano-Reggiano

Mushroom Risotto 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 20 MINUTES Baby Back Ribs Ingredients 2 racks baby back ribs 4 tbsp. granulated garlic powder 2 tbsp. onion powder 1 tbsp. cumin 1 tbsp. coriander 2 cups smokey BBQ sauce 1 small onion, 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 5 MINUTES ShellFish paella Ingredients 3 tbsp. extra-virgin olive oil 1/4 lb. hot Italian sausage links, cut in 1/4" thick rounds 1 medium onion, finely chopped 4 cloves garlic, minced 1 red bell pepper, seeded & cut into 1/2" squares 1 tsp. sweet paprika 1 tsp. dried thyme 1 tsp. kosher salt 1 1/2 cups converted white rice 1/2 cup dry, white wine 2 1/2 cups chicken broth A generous pinch saffron threads (about 25 threads), crumbled and soaked in 1 tbsp. hot water 16 mussels, washed 16 littleneck clams, washed 12 large shrimp, shelled 15 pimento-stuffed green olives, cut 3 tbsp. finely chopped parsley lemon wedges

ShellFish paella 1. Place the oil in the inner pot, set the cooker on BROWN mode. When the oil is hot, add the sausage and cook until lightly browned on both sides, about 5 minutes. Add the onion and garlic and cook for 4 minutes, stirring occasionally. Stir in the red pepper, paprika, thyme, salt, and the rice; stir well to coat the rice. Add the wine and cook until absorbed. Add the broth and the saffron water and stir well. Distribute the shellfish over the top of the other ingredients. 2. 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 80. Set the COOK TIME to 5 minutes. 4. After 5 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 5. Divide the rice and shellfish between serving plates and top each with olives and chopped parsley. Garnish with lemon wedges and serve immediately. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Stewed Chicken lickin Ingredients 7 8 lb. whole chicken 2 tbsp. olive oil Three 14 oz. cans chicken stock 1 large onion, coarsely chopped 4 large carrots, peeled & cut into 5 or 6 large pieces 1 1/2 lbs. small potatoes, quartered 2 cups frozen corn kernels 1 stalk celery, chopped 3 cloves of garlic, sliced 1 bay leaf 1/2 tsp. Italian seasoning salt & freshly ground pepper to taste QUICK MEAL IDEA: Chicken Lickin Vegetable Soup 1 bag of frozen mixed vegetables left over stock & chicken from Stewed Chicken Lickin recipe

Stewed Chicken Lickin 1. Season the chicken with salt and black pepper. 2. Place the oil in the inner pot and set the cooker to BROWN mode. Place the chicken in the oil and cook until the chicken is lightly browned on all sides. Remove the chicken and reserve. 3. Add remaining ingredients, carrots and potatoes last. Place the chicken back in the pot 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). 4. After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. Quick Meal Idea: Chicken Lickin Vegetable Soup 1. Add frozen mixed vegetables to the left over stock and chicken from this recipe. Lock lid and close the rapid release button. Set the PRESSURE ADJUST mode to 40. Set the timer to 3 minutes. 2. After 3 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 20 MINUTES Frozen Chicken & pasta Ingredients 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 & 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 15 MINUTES Bread Pudding Ingredients 1/2 cup chocolate chips 1/3 cup almonds, chopped 1 tsp. vanilla extract 1/2 cup sugar 2 eggs 2 cups half & half 4 cups bread, cubed OPTIONAL: raspberry sauce chocolate sauce

Bread pudding 1. In a medium size bowl, mix the eggs, sugar, half & half, and vanilla extract. Soak the cubed bread in the egg mixture for 10 minutes. Mix remaining ingredients into the bowl. 2. Assemble the spring loaded cake pan with the base wrapped in plastic wrap. This is will prevent leaking. Pour mixture into the cake pan and secure the lid. 3. Set the wire rack in the cooker. Pour 2 cups of warm water into the pot of the cooker. Place the pan on the rack in the cooker. 4. Place the lid on the cooker, lock lid and close the rapid release button. Set the machine to COOK mode (default time 15 minutes and default pressure 40). 5. After 15 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 6. Carefully remove the bread pudding from the cooker and remove the lid. Unlatch the spring loaded cake pan sides and carefully remove the rim before serving. Optional: Drizzle chocolate sauce or raspberry sauce over bread pudding before serving. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 10 MINUTES Butternut Squash risotto Risotto Ingredients 2 tbsp. olive oil 2 tbsp. butter 1 white onion,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 1. 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Chili Ingredients 1 cup dry black beans 1 small onion, diced 1 stalk celery, diced 1/2 red pepper, small diced 1/2 yellow pepper, small diced 1 jalapeños pepper 1 garlic clove, minced 1 carrot, peeled & diced 2 ears of corn (remove from cob) 3 tbsp. fresh parsley, chopped 1 tsp. cumin 1/2 tsp. coriander 2 tbsp. chile powder 1/4 tsp. cayenne pepper 3 tbsp. chili sauce 2 tsp. olive oil One 28 oz. can diced tomatoes GARNISH: sour cream shredded cheddar cheese

Chili 1. Place the oil in the inner pot, and set the cooker to BROWN mode. Place all vegetables and garlic and 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 90 MINUTES Pulled Pork Ingredients 3 lb. boneless pork butt or pork picnic shoulder kosher salt 1 medium onion, 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 3 MINUTES carrots Ingredients 3 carrots, sliced 1/2 cup chicken stock 2 tbsp. olive oil 2 tbsp. butter 2 pinches Italian seasoning

Carrots 1. Place the carrots, chicken stock, and Italian seasoning 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 50. 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 3. Add the remaining ingredients, stir, and serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 15 MINUTES Apple Crisp Ingredients 5 Granny Smith apples, peeled & sliced thin 1 1/3 tbsp. lemon juice 1 1/3 cups old-fashioned oats 1/3 cup flour 2/3 cup packed light brown sugar 1 1/3 tsp. ground cinnamon 2/3 tsp. salt 5 tbsp. butter OPTIONAL: vanilla ice cream

Apple Crisp 1. In a bowl, sprinkle apples with lemon juice. In separate bowl, combine oats, flour, brown sugar, cinnamon, salt and butter. Beginning with apples, layer apples and oat mixture in spring loaded cake pan. Make sure top layer is apples. Cover pan with lid. 2. Set the wire rack in the cooker. Pour 1 cup of warm water into the pot of the cooker. Place the cake pan on the wire rack in the cooker. 3. Place the lid on the cooker, lock lid and close the rapid release button. 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 5. Carefully remove the apple crisp from the cooker and remove the lid. Unlatch the spring loaded cake pan sides and carefully remove the rim before serving. Optional: Serve with vanilla ice cream. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 35 MINUTES Lamb Shanks Ingredients 1/2 cup prepared mustard 4 lamb shanks 3 tbsp. olive oil 1 medium onion, diced 4 garlic cloves, 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Beef Stew Ingredients 2 1/2 tbsp. olive oil 2 lbs. beef, stew meat flour (for dusting beef) 1 medium onion, chopped 2 garlic cloves, minced 1/2 cup water 2 tbsp. tomato paste 3 medium carrots, sliced 5 small, red-skinned potatoes, scrubbed and cut in half 4 mushrooms, quartered 1 sprig rosemary 1 sprig thyme salt & pepper

beef stew 1. Season the beef 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 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 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 10 MINUTES Pecan mango Chicken Ingredients 8 10 chicken tenders flour, for dusting chicken 3 3/4 tbsp. olive oil 2/3 cup Madeira wine 1 large onion 1 red bell pepper, diced 1 large, ripe tomato 1/2 cup roasted pecans 1 mango, peeled, seeded, & large dice 1 1/4 cup uncooked long grain white rice 3 3/4 cups chicken broth salt & pepper

Pecan Mango Chicken 1. Season the chicken well with salt and black pepper. Place a few cups of flour on a counter, place the chicken on the flour, and turn the chicken a few times, on all sides, until the chicken is coated with flour. 2. Place the oil in the inner pot, and set the cooker on BROWN mode. Place the floured chicken in the oil, and cook until the chicken is lightly browned on all sides. Remove the chicken and reserve. 3. Add the onion, pepper, tomato, pecans, and mango and cook for 5 minutes. 4. Add the remaining ingredients and then add the chicken back in the pot. 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 PRESSURE ADJUST mode to 80. Set the COOK TIME to 10 minutes. 7. After 10 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 15 MINUTES Butternut Squash soup Ingredients 2 lbs. butternut squash, cubed & seeded 3 tbsp. olive oil 2 cloves garlic, coarsely chopped 1 large yellow onion, finely chopped 1 tbsp. chopped fresh sage 4 cups chicken stock 1 cup apple cider or juice salt & pepper to taste GARNISH: sour cream pinch ground cinnamon

Butternut Squash Soup 1. Place oil in the inner pot, set the machine on BROWN mode. Cook the onion and the garlic for 5 minutes. Then, add the butternut squash and cook for 3 minutes. 2. Add the chicken stock, cider, and sage. 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 5. Season soup with salt and pepper. Stir in the sour cream and sprinkle cinnamon on top. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 3 MINUTES Cauliflower Puree Ingredients 1/4 cup vegetable broth 1 medium cauliflower, cored 1/2 cup heavy cream 1 tbsp. butter salt & pepper to taste

cauliflower puree 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 PRESSURE ADJUST mode to 70. 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 3. Mash the cauliflower with a hand mixer or food processor. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 20 MINUTES Chicken Soup Ingredients 1 1/2 lbs. boneless chicken thighs, skinned & quartered 1 medium onion, diced 2 small carrots, sliced 2 medium celery stalks, diced 3 cups water 1 1/2 cups chicken broth 1 fresh sprig thyme 1 small bay leaf 3/4 cup egg noodles 2 tbsp. fresh parsley, chopped salt & pepper to taste

chicken soup 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 PRESSURE ADJUST mode to 50. 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Chicken Stew Ingredients 4 chicken breasts with wing flour (for dusting) 3 tbsp. olive oil 4 medium red potatoes 2 cups baby carrots 3 stalks celery 1 1/2 cups pearl onions 2 sprigs thyme 1 bay leaf 1 1/2 cups chicken stock 1 1/2 cups water 1 cup dry, white wine salt & pepper

chicken stew 1. Season the chicken well with salt and black pepper. Place a few cups of flour on a counter, place the chicken on the flour, and turn the chicken a few times, on all sides, until the chicken is coated with flour. 2. Place the oil in the inner pot, and set the cooker on BROWN mode. Place the floured chicken in the oil, and cook until the chicken is lightly browned on all sides. Remove the chicken and reserve. 3. Add all the vegetables and cook for 5 minutes. 4. Add the remaining ingredients and then add the chicken back in the pot. 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Chicken Fricassee Ingredients 1 tbsp. olive oil 3 lbs. chicken pieces: legs, breasts, & thighs flour (for dusting) 2 ribs celery, sliced 4 medium red potatoes, quartered 2 small onions, quartered 2 cups green beans, cut 2 cups chicken broth 1 tbsp. fresh chives, minced 1 bay leaf 1 sprig of thyme 1/2 tsp. marjoram, chopped 2 tbsp. cornstarch 2 tbsp. water salt & pepper

chicken fricassee 1. Season the chicken well with salt and black pepper. Place a few cups of flour on a counter, place the chicken on the flour, and turn the chicken a few times, on all sides, until the chicken is coated with flour. 2. Place the oil in the inner pot, and set the cooker on BROWN mode. Place the floured chicken in the oil, and cook until the chicken is lightly browned on all sides. Remove the chicken and reserve. 3. Add all the vegetables and cook for 5 minutes. 4. Add the remaining ingredients except for the corn starch, water, and chives. Then, add the chicken back in the pot. 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid and the chicken. Reserve. 8. Press the cancel button, and reset the cooker to BROWN mode. 9. In a small bowl, whisk together the corn starch and water. When the chicken broth comes to a boil, whisk in the corn starch mixture and boil for 30 seconds. Press the CANCEL button to turn off BROWN mode. 10. Spoon the sauce and vegetables over the chicken and serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 20 MINUTES South- Western chicken Ingredients 4 skinless, boneless chicken breasts flour, for dusting 2 tbsp. canola oil 1 bunch scallions, chopped 1 medium white onion, peeled & finely chopped 2 large cloves garlic, minced 1/2 red bell pepper, diced 2 tbsp. of pickled jalapeños 1 cup salsa 1 tsp. ground cumin 1 tsp. coriander 1/2 cup chicken broth 1/2 cup sour cream 3 tbsp. cilantro, chopped salt & pepper

southwestern chicken 1. Season the chicken well with salt and black pepper. Place a few cups of flour on a counter, place the chicken on the flour, and turn the chicken a few times, on all sides, until the chicken is coated with flour. 2. Place the oil in the inner pot, and set the cooker on BROWN mode. Place the floured chicken in the oil, and cook until the chicken is lightly browned on all sides. Remove the chicken and reserve. 3. Add all the vegetables and cook for 5 minutes. 4. Add the remaining ingredients expect for the sour cream and cilantro. Then, add the chicken back in the pot. 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 PRESSURE ADJUST mode to 50. Set the COOK TIME to 20 minutes. 7. After 20 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve with sour cream and chopped cilantro. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 50 MINUTES Corned beef & Cabbage Ingredients 4 lb. corned beef brisket 1 tbsp. pickling spice packet 2 cups water 12 oz. bottle of your favorite beer 2 medium onions, diced 5 medium red-skinned potatoes 5 medium carrots, peeled & cut in half 1/2 head medium green cabbage, wedges

corned beef & cabbage 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. 2. After 50 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Dhal Ingredients 1 lb. yellow split peas 4 cups water 1 large onion, chopped 1 clove garlic, minced 3 tbsp. butter 2 tbsp. curry powder 1 tbsp. ground coriander 1 tsp. ground cumin 1/2 tsp. chili powder 1 tsp. ground turmeric 1/2 cup plain yogurt salt & pepper to taste OPTIONAL: nan pita

dhal 1. Place the butter in the inner pot, and set the cooker on BROWN mode. When the butter is melted, add the onion and the garlic and cook for 5 minutes. 2. Add all the spices and cook for 1 minute. 3. Add the split peas and the water. 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Mix and add yogurt. Season with salt and pepper. Serve with nan or pita. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 3 MINUTES Linguini & Clams Ingredients 3 dozen fresh clams (in shell) 1/2 cup dry, white wine 2 garlic cloves 3 tbsp. olive oil 2 tbsp. butter 1lb. linguini, cooked to your preference 3 tbsp. parsley grated Parmesan cheese pepper to taste

linguini & clams 1. Place the oil in the inner pot, and set the cooker on BROWN mode. Add the onion and the garlic and cook for 5 minutes. 2. Add the clams, butter, and wine. 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve over cooked pasta. Garnish with cheese and parsley. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 4 MINUTES Halibut Ingredients 3 tbsp. unsalted butter 1 shallot, minced 1/2 cup dry, white wine 1 1/4 cup heavy cream Four 8 oz. halibut steaks, cut 1" thick 2 tbsp. fresh dill, finely chopped salt & cayenne pepper to taste

halibut 1. Place the butter in the inner pot, and set the cooker on BROWN mode. When the butter is melted, add the shallots and cook for 2 minutes. 2. Add wine and cook for 3 minutes. Add 1/4 cup heavy cream and dill. Place wire rack into the cooker. Place the fish on the rack. 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 4 minutes. 4. After 4 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. 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. Carefully, remove the wire rack with the fish and plate. (Handle rack with caution. It will be very hot.) 6. Reset the cooker to BROWN mode. Add 1 cup of heavy cream and reduce until slightly thick. Press CANCEL button to turn off BROWN mode. 7. Spoon sauce over fish and serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 15 MINUTES chicken & shrimp gumbo Ingredients 2 tbsp. unsalted butter 1 medium onion, finely chopped 1/2 large green bell pepper, seeded & large diced 1 medium celery stalk, diced 3 large cloves garlic, minced 5 cups chicken broth 1/2 lb. okra, sliced 2 cups diced tomatoes 1/3 cup long grain rice 3/4 lb. skinless, boneless chicken thighs, chopped finely 3/4 lb. medium shrimp 1 tsp. dried thyme 1 tsp. sweet paprika 1/8 tsp. cayenne salt & black pepper to taste 4 6 dashes hot sauce

chicken & shrimp gumbo 1. Place the butter in the inner pot, and set the cooker on BROWN mode. 2. Add the onion, pepper, celery, and garlic and cook for 5 minutes. 3. Add the okra, tomatoes, chicken, rice, spices, shrimp, and chicken broth. 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 mode (default time 15 minutes and default pressure 40). 5. After 20 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Hummus Ingredients 1 cup dried chickpeas 4 cups water 2 cloves garlic, smashed and peeled 1/4 cup tahini (sesame paste) 3 tbsp. freshly squeezed lemon juice A pinch cayenne 1/4 cup olive oil salt to taste

hummus 1. Place the chickpeas and the water 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 (default time 30 minutes and default pressure 80). 2. After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid and remove the chickpeas into a bowl. Let the chickpeas cool. 3. In a food processor, add the chickpeas and remaining ingredients. Blend until smooth. Serve with pita or fresh vegetables. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Lamb Curry Ingredients 3 tbsp. canola oil 2 1/2 lb. boneless leg of lamb, cubed 3 tbsp. unsalted butter 1 small onion, 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 2 MINUTES Steamed Lobsters Ingredients Two or Three 1 lb. lobsters 1 cup white wine 1 cup water melted butter for dipping OPTIONAL: corn in a cob potatoes

Steamed lobsters 1. Place lobsters, wine, and water in the inner pot, and place the lid on the cooker. Lock lid and close the rapid release button. 2. Set the PRESSURE ADJUST mode to 60. Set the COOK TIME to 2 minutes. 3. After 2 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve with melted butter for dipping. Optional: Serve with steamed corn and potatoes. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Minestrone soup Ingredients 4 cups chicken broth 1 tbsp. olive oil 2 cups cabbage, shredded 2 cups canned, diced tomatoes 2 tbsp. pancetta 1 cup carrots, sliced 1/2 cup turnip, sliced 1/2 cup green beans 1 large onion, small diced 1/2 cup potatoes, diced 1/4 cup celery, diced small 3 cloves garlic pinch dried oregano 2 tbsp. fresh basil, chopped 1 cup dry red kidney beans 1 cup ditalini pasta grated parmesan cheese salt & black pepper to taste

Minestrone soup 1. Place the oil in the inner pot and set the cooker on BROWN mode. Add the pancetta and cook for 3 minutes 2. Add remaining ingredients expect for the pasta and Parmesan cheese. 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 50. Set the COOK TIME to 26 minutes. 5. After 26 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Press cancel button. 6. Add the pasta. Lock lid and close the rapid release button. 7. Reset the PRESSURE ADJUST mode to 50 and the COOK TIME to 4 minutes. 8. After 4 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve with Parmesan cheese. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 3 MINUTES Pasta Primavera Ingredients 3 tbsp. unsalted butter 4 large cloves garlic, 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 cup snow peas 1 cup fresh or frozen green peas 1/2 medium zucchini, cut into 1/2 rounds, small 1/2 lb. small button mushrooms, sliced 1/2 red peppers, cut into small pieces 1/2 yellow peppers, cut into small pieces 5 tbsp. finely grated Parmigiano-Reggiano 3 tbsp. finely chopped parsley 1 lb. penne (cooked to preference) salt & pepper to taste

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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 15 MINUTES Pork chops Ingredients 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, thinly sliced 1 cinnamon stick 1 1/2 tsp. whole caraway seed 1 medium red cabbage, cored & thinly sliced 1/2 cup dry white wine 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Pork Loin with Dijon cream Ingredients 3 lbs. boneless pork loin, trimmed 3 tbsp. canola oil 1 shallot, minced 3 tbsp. Dijon mustard 2 chicken bouillon cubes 2 cups heavy cream salt & pepper to taste

Pork Loin with Dijon Cream 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 20 MINUTES Mini Rigatoni Bolognese Ingredients 2 tbsp. olive oil 1 lb. ground beef 1 lb. ground pork 1 medium onion, finely chopped 2 cloves garlic, 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 4 MINUTES Salmon & Polenta Ingredients 4 salmon filets 1 small onion 1/2 cup white wine 1/4 cup water ready-to-eat polenta (comes in tube, found in specialty food stores or butcher sections of grocery stores) salt & pepper to taste

salmon & polenta 1. Add wine, water, and onion. Place wire rack into the inner pot. Place the fish on the wire rack. Place the lid on the cooker. Lock lid and close the rapid release button. Set the PRESSURE ADJUST mode to 50. Set the COOK TIME to 4 minutes. 2. After 4 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. 3. Carefully, remove the wire rack with the fish and plate. (Handle rack with caution. It will be very hot.) Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 3 MINUTES Shrimp Fettuccine Ingredients 1 lb. large shrimp, peeled & deveined 1/2 cup chicken stock 2 tbsp. butter 3 cups heavy cream 1 lb. spinach fettuccini, 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 40 MINUTES Spaghetti & Meatballs Ingredients 1 lb. spaghetti (cooked to preference) SAUCE: 2 tbsp.olive oil 1 medium onion, diced small 2 cloves garlic, minced Two 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 2 cloves garlic 2 medium eggs 3 tbsp. chopped parsley 1/4 cup Parmigiano cheese salt & pepper

spaghetti & 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Red Beans & Rice Ingredients 1 lb. dried red beans 1 lb. andouille sausage. sliced 1 ham hock, smoked 2 cloves garlic, minced 2 tbsp. olive oil 1 large onion, diced 1 medium red bell pepper, diced 3 celery stalks, diced 3 tbsp. parsley flakes 1 tsp. ground cumin 4 cups chicken stock 3 cups rice, cooked

red Beans & 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve over cooked rice. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 4 MINUTES Baby Food Ingredients PEAS: 1 cup fresh or frozen peas 1/2 cup water APPLES: 4 apples, peeled & cored CARROTS: 4 whole carrots, peeled & cut in half 3/4 cup water

Baby food Peas: 1. Place all ingredients into the inner pot, and place the lid on the cooker. Lock lid and close the rapid release button. Set the PRESSURE ADJUST mode to 60. Set the COOK TIME to 4 minutes. 2. After 4 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Place peas in blender and puree. Add water used to cook peas to pureed peas. Puree again to a smooth consistency. Carrots: 1. Scrub and peel carrots. 2. Place all ingredients into the inner pot, and place the lid on the cooker. Lock lid and close the rapid release button. Set the PRESSURE ADJUST mode to 60. Set the COOK TIME to 4 minutes. 3. After 4 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Place carrots in blender and puree. Add water used to cook carrots to pureed carrots. Puree again to a smooth consistency. Apples: 1. Peel and core apples. Remove all stems and seeds. 2. Place all ingredients into the inner pot, and place the lid on the cooker. Lock lid and close the rapid release button. Set the PRESSURE ADJUST mode to 60. Set the COOK TIME to 4 minutes. 3. After 4 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Place apples in blender and puree until smooth consistency. IMPORTANT: The vegetable water must be added to ensure quality nutrients are kept in the baby food. Make sure all fruits and vegetables are completely liquified before giving them to a baby, as they can choke. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Cuban Style pork Ingredients 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. chile 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 or the red light will go to green. 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. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Chinese Style chicken Ingredients 2 1/2 3 lb. chicken, cut into 8 pieces flour (for dusting) 3 tbsp. peanut oil 1 tbsp. ginger root, finely grated 3 tbsp. garlic, minced 4 tbsp. scallions, minced 1/4 cup thin soy sauce 3 tbsp. sweet chili sauce 1/4 cup hoisin sauce 1/4 cup water 3 tbsp. sugar pinch cayenne 10 fresh shiitake mushrooms, sliced 1 1/2 tsp. sesame oil 2 tbsp. cilantro, finely chopped

chinese style chicken 1. Season the chicken well with salt and black pepper. Place a few cups of flour on a counter, place the chicken on the flour, and turn the chicken a few times, on all sides, until the chicken is coated with flour. 2. Place oil into the inner pot, and set the cooker on BROWN mode. Place the floured chicken in the oil, and cook until the chicken is lightly browned on all sides. Remove the chicken and reserve. 3. Add all the ginger, garlic, scallions, and mushroom and cook for 3 minutes. 4. Add the remaining ingredients and the chicken back in the pot. 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). 6. After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 20 MINUTES Thai Coconut chicken Ingredients 2 lb. boneless chicken breast, into 3/8" thick slices 3 tbsp. canola oil 1 large onion, peeled and thinly sliced 3 large cloves garlic, minced 1 tbsp. brown sugar 1 1/2 tbsp. freshly grated ginger 1 green jalapeño pepper, minced 1 lime, zest & juiced 4 tbsp. cilantro, finely chopped 1 large green bell pepper, diced 1/2 cup chicken broth 1 can coconut milk salt & cayenne pepper to taste

thai coconut chicken 1. Place the oil in the inner pot, and set the cooker on BROWN mode. Add the onions and garlic and cook for 5 minutes. 2. Add the 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 PRESSURE ADJUST mode to 50. 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Chicken Paprika Ingredients 6 pieces of chicken, two legs, two thighs, one breast split in half flour to dredge chicken 2 tbsp. olive oil 1/2 green bell pepper, diced 1 small onion, diced 2 cloves garlic minced 2 tbsp. tomato paste 2 tbsp. paprika 1 cup chicken stock 1/4 cup sour cream salt & pepper

chicken paprika 1. Season the chicken well with salt and black pepper. Place a few cups of flour on a counter, place the chicken on the flour, and turn the chicken a few times, on all sides, until the chicken is coated with flour. 2. Place oil into the inner pot, and set the cooker on BROWN mode. Place the floured chicken in the oil, and cook until the chicken is lightly browned on all sides. Remove the chicken and reserve. 3. Add the onion and garlic and cook for 3 minutes. 4. Add the tomato paste and paprika and cook for 2 minutes. 5. Add the chicken stock and the chicken back into the pot. 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Remove the chicken and plate. Press the cancel button. 8. Reset the cooker to BROWN mode and cook for 10 minutes or until the sauce is slightly thickened. Add sour cream and stir. 9. Spoon sauce over the chicken. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 3 MINUTES Mussels FRa Diablo Ingredients 3 lb. mussels, cleaned 1/2 cup extra-virgin olive oil 3 garlic cloves, minced 1 medium onion, minced One 28 oz. can crushed, Italian plum tomatoes 1 tbsp. crushed red pepper 1 tsp. cayenne powder 1 tsp. sugar salt & pepper to taste

mussels fra diablo 1. Place oil into the inner pot, and set the cooker on BROWN mode. Add the onions and garlic and cook for 5 minutes. 2. Add the 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 PRESSURE ADJUST mode to 40. 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Lamb Stew Ingredients 2 lbs. boneless leg of lamb, cubed flour, for dusting 10 pearl onions 8 baby red potatoes 8 baby carrots 8 cloves garlic 1 sprig rosemary 1 cup beef stock 1 1/4 cup red wine 3 tbsp. olive oil 1 bay leaf 2 tbsp. tomato paste salt & pepper

lamb Stew 1. Season the lamb well with salt and black pepper. Place a few cups of flour on a counter, place the beef on the flour, and turn the lamb a few times, on all sides, until the lamb is coated with flour. 2. Place the oil in the inner pot, and set the cooker on BROWN mode. Place the floured lamb in the oil, and cook until the lamb is lightly browned on all sides. Remove the lamb 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. 5. Add the remaining ingredients. Place the lamb 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 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 or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 30 MINUTES Navy Bean soup Ingredients 1 bag white beans 1 1/2 quarts water 1/2 lb. ham, diced 2 tomatoes diced 1 onion, diced 2 stalks celery, diced 1 carrot, diced 1 fresh sage leaf 1 bay leaf 1 sprig fresh rosemary salt & pepper to taste

Navy bean soup 1. Place all ingredients into the inner pot, and place the lid on the cooker. Lock lid and close the rapid release button. 2. Set the machine to STEW mode (default time 30 minutes and default pressure 80). 3. After 30 minutes, the timer will reach 0 and the cooker will automatically switch to the warm mode or the red light will go to green. Place the pressure valve from closed position to rapid release. When the steam is completely released, remove the lid. Serve. 2007 TRISTAR PRODUCTS, INC.

PRESSURE COOKING TIME: 15 MINUTES Sloppy Joe Ingredients 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 10 12 hamburger buns, split & toasted salt & pepper to taste