Elite EPC-813 Series Instruction Manual page 44

To the roux mix, add the chopped onions, garlic and chopped tomatoes, plus the celery. Cook the
mixture for just a couple of minutes and cancel "BROWNING." The mixture should be thick and
creamy. Season with salt and pepper.
Add the water, tomato sauce and chicken stock. Add bay leaves and saffron. Give everything a
good mix. The soup base should be pretty watery with a slight hint of thickness. If it's still too thick,
add more water or stock or white wine.
SEAFOOD INGREDIENTS
1-2 Cups Seafood Mix (Calamari Rings,
Scallops, Bay Shrimps, etc.)
1-2 Cups Whole Clams
1-2 Cups Whole Shrimp (Shells removed)
Add the seafood to the soup base mix. You always want to leave at least about 2-inches from the
top rim to prevent over-flowing. (If you like, you can remove the shells so there is more room.)
Once the seafood has been added, give everything another good stir. Then shut lid and turn to
lock it into position. Adjust Pressure Valve to "Airtight".
Program the pressure cooker for 10-minutes.
When the pressure cooker is finished with its cooking cycle, it will beep and go to keep warm
automatically and start dropping the pressure down by itself. This recipe, you can choose to
release the pressure manually or let it drop down in pressure by itself, it doesn't make a difference.
But always check that "Pressure Float Valve" has dropped before attempting to turn the lid to
unlock and open it.
Serve with slices of sourdough bread or crackers.
LEEK & ASPARAGUS RISOTTO
SERVES 4 -6
Ingredients
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons water
2 garlic cloves, minced
1 1/2 cups leeks, sliced
Directions
Follow the "BROWNING" instructions in this manual: heat the olive oil and butter.
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Add the garlic and leeks, sauté until soft then cancel "BROWNING."
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Add rice, stir thoroughly and then add broth.
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Close and lock pressure cooker lid. Adjust pressure valve to Airtight and press RICE.
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While risotto cooks, steam asparagus in water. Then sauté in olive oil. Season with salt and
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pepper.
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RECIPES
1-2 Cups Whole Mussels
1-2 Cups Langostino Tails
1-2 Cups Chopped Salmon (Or any other
fish is fine)
1 1/2 cups Arborio rice
4 cups vegetable broth
1/4 lb asparagus, chopped into 1 inch
segments
1 1/4 cups parmesan cheese, shredded
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