Elite EPC-813 Series Instruction Manual page 45

When the pressure cooker has finished the cooking cycle, release all pressure by carefully
-
setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can
be turned and unlocked. Add the sautéed asparagus, and Parmesan cheese.
Serve immediately.
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CHICKEN NOODLE
SERVES 6
Ingredients
8 boneless skinless chicken thighs
3 carrots, large dice
1 onion, chopped
3 stalks celery, finely diced
2 garlic cloves, chopped
8 cups chicken stock
1 bay leaf
5 sprigs fresh thyme
1 sprig fresh rosemary
Directions
Follow the "BROWNING" instructions in this manual: saute onion, celery and garlic until lightly
-
browned. Cancel "BROWNING." Add chicken, carrot, chicken stock, bay leaf, herbs &
seasonings.
Close and lock pressure cooker lid. Adjust pressure valve to Airtight.
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Program to cook for 10 minutes. Allow pressure to naturally release.
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Open pressure cooker lid when safe to do so.
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Add frozen egg noodles, close and lock pressure cooker lid. Adjust pressure valve to Airtight
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and program to cook 3 minutes.
When the pressure cooker has finished the cooking cycle, release all pressure by carefully
-
setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can
be turned and unlocked.
Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir
-
and serve.
PRESSURE COOKER CORN ON THE COB
SERVES 10
Ingredients
10 ears sweet corn, halved
Directions
Pour the water in the bottom of your pressure cooker pot.
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Arrange the corn in pot standing up.
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Secure the lid and set the Valve to Airtight. Press FISH & VEGETABLES button.
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When the pressure cooker has finished the cooking cycle, release all pressure by carefully
-
setting the valve to Exhaust on the top of the lid. Once all pressure has released, the lid can
be turned and unlocked.
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RECIPES
2 sprigs fresh sage
1 teaspoon poultry seasoning
salt and pepper, to taste
1 lb egg noodles, frozen such as Reames
brand
1 cup frozen peas
3 tablespoons stock
1 lemon, juice of
1/4 cup parsley, chopped
3 cup water
44 info@maxi-matic.com