Cook's essentials K42027 Instruction Manual page 32

MACARONI PUTTANESCA
SERVES 4-5
Ingredients
1 26oz jar of puttanesca, marinara or your favorite sauce
1 16oz box of macaroni
1 bag of frozen meatballs
1 onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced
salt & pepper
Olive oil for browning
(recipe may be doubled for larger portions)
Directions
Remove lid. Start browning function. Add oil to inner pot. Add onion, bell pepper and garlic
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to inner pot.
Stir while browning. Season with salt & pepper.
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Keep browning until onions are caramelized.
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Add jar of sauce, box of macaroni, and frozen meatballs to inner pot.
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Add 1-1.5 cups of water to inner pot. Place lid onto pressure cooker and lock into place.
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Set pressure limiting valve to "Airtight."
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Press RICE button.
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When the pressure cooker has finished the cooking cycle, release the pressure by carefully
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setting the valve to Exhaust on the top of the lid. Once the pressure has released, the lid can
be turned and unlocked.
Remove and serve.
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SOUTHERN TANGY PULLED ROAST BEEF
SERVES 4
Ingredients
3-4 Lb. Chuck Roast
1 Packet of Ranch Dressing Powder
1 Packet of Au Ju Mix Powder
Directions
Place about 4 peppers into bottom of the cooking pot first. Then place chuck roast on top of
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them. This will lift roast up off bottom of pan and prevent burning and overheating.
Open packets of seasonings and sprinkle them both over top of the roast, covering as much
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as possible. Place a few more pepperoncinis on top of roast, and around it. Then pour about
1/4 to 1/2 of the pepperoncini liquid into the pot. Add 1/2 cup of water, put whole piece of
butter directly on top of roast.
Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight and press
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the POT ROAST button.
You can serve this roast any way you like.
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2 to 4 oz butter (half a stick or 1 stick)
1 Jar of Pepperoncinis
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