Cook's essentials K42027 Instruction Manual page 34

Once the cooking cycle is finished, release pressure and unlock lid. The chicken and
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pineapples will have released liquids during the pressure cooking process so there will be lots
of liquid inside. Remove just the chicken with a pair of tongs and set aside temporarily. At this
time, you can use a potato masher and mash down the pineapples so they become pulpier.
(If you want the sauce extra thick, you can also make a roux with a bit of the liquid ladled out
in a little bowl, mix a bit of flour with it until smooth and pour it back into the pot.)
Once the sauce has thickened to your desired consistency, place the chicken back in. Now it's
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ready to serve with rice or on its own. Garnish with a healthy heap of shredded coconut and a
squeeze of lime juice.
ITALIAN POT ROAST
SERVES 4
Ingredients
3-lbs Beef Rump Roast (Cut into 2" chunks;
you can choose to leave the roast whole,
but cooking time will be 60-75 minutes)
1 Jar/Can of Roasted Red Bell Pepper
1 Jar/Can of Sun Dried Tomatoes in Olive Oil
1 Jar/Can of Marinated Artichokes in Water
1 Whole Onion (Finely Sliced)
Directions
Remove the fat from the roast and use a sharp knife to cut the meat into whole 2 inch chunks.
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Pre-cook the meat in the pressure cooker first to do a "wash". This removes all the unwanted
fat and gristle from the meat so it leaves the end result cleaner.
Place the meat into the pressure cooker and pour in 3-4 cups of water. Season with salt and
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pepper if you wish. Shut the lid and lock into position. Set the valve to AIRTIGHT and program
pressure cooker for 10-minutes.
When the pressure cooker is pressurized and cooks for 10-minutes, it'll automatically beep
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and go to Keep Warm. You can release the pressure by setting the pressure valve to EXHAUST.
Remove the meat into a bowl. Discard all the grimy water. Rinse the meat in the bowl to
remove any remaining residue and then place back into the cooking pot of the pressure
cooker again.
Add the remaining ingredients in with the meat. Julienne the bell peppers, and chop the
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artichokes. Leave the sun dried tomatoes as is unless they need chopping as well. Include the
olive oil and water from the jars of bell peppers, sun dried tomatoes and artichokes. Do not
drain. Pour them into the pressure cooker pot.
Add the onions and mushrooms and garlic. Add the Italian Seasoning.
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Lock the lid and set the pressure cooker to cook for an additional 20-minutes. When the
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pressure cooker beeps, allow the pressure to naturally release or help it along by setting the
valve to EXHAUST. Release the pressure before opening the lid.
You can use the cooking juices from the cooking to make gravy. Use a slotted spoon and
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ladle out all the meat and vegetables, and put them into a separate serving platter. In a small
bowl, mix half a cup of water with 1 tbsp of flour and mix until it becomes a runny white goo.
Stir it while slowly pouring in the flour mixture and keep stirring and simmering until the
gravy becomes a nice thick consistency.
Turn the pressure cooker OFF and serve your pot roast over mashed potatoes or some pasta
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or with a side of roasted potatoes. Top with the fresh gravy.
4 Whole Garlic (Minced)
1 Package of Mushrooms (Chopped)
2 Tbsp Italian Seasoning
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