Elite EPC-813 Series Instruction Manual page 36

pot and pour any of the juices from the roasting pan in as well as any remaining herb butter from
earlier.
Pour in one can of Chicken Stock. You don't need to immerse the entire turkey into liquid.
Shut the lid and turn to lock it into place. Adjust the pressure valve on top to Airtight. Program the
pressure cooker to cook for 45-minutes.
When the pressure cooker has finished the cooking cycle, release the pressure by carefully setting
the valve to Exhaust on the top of the lid. Once the pressure has released, the lid can be turned and
unlocked.
Using a pair of tongs, carefully and gently remove all the turkey sections. Use two pairs of tongs if
you must. The liquid that's in the pot is also rich in flavor, it can be used to make gravy. Plate the
turkey sections onto your serving platter. Hide the loose pieces underneath the larger sections.
Decorate the platter with fresh herbs and citrus slices. Ladle some extra liquid from the pot over
the turkey and serve.
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 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 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.
Program the pressure cooker to cook for 60-minutes.
You can serve this roast any way you like.
BALSAMIC CHICKEN AND ONIONS
SERVES 4
Ingredients
2 lbs. Chicken Thighs (You can use chicken breast to cut down on calories.)
1 Ham Hock
2 Cups Chopped Carrots (Frozen or fresh, but don't use baby carrots)
2 Cups Pearl Onions (Frozen or fresh)
1 Cup Dried Mixed Berries (You can use any kind, a mix or just golden raisins.)
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RECIPES
2 to 4 oz butter (half a stick or 1 stick)
1 Jar of Pepperoncinis
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