Elite EPC-807 Instruction Manual page 11

RECIPES
Recipes included in this manual are courtesy of www.recipezaar.com
Please visit the Peggy Under Pressure Blog for recipes and instructions featuring the Elite Platinum Pressure
Cookers. www.peggyunderpressure.com
Please note that all of the information is for your reference only and can be adjusted according to the user's
preference.
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
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
Directions
-
In the pressure cooker, heat the olive oil and butter. (Follow the Browning/Sautéing instructions
on Page-11 of this manual.)
-
Add the garlic and leeks, sauté until soft.
-
Add the rice, stir thoroughly and then add broth.
-
Close pressure cooker, and press the RICE & RISOTTO function switch.
-
While risotto cooks, steam asparagus in water. Then sauté in olive oil. Season with salt and
pepper.
-
When risotto is done cooking, follow instructions to reduce pressure, then add the sautéed
asparagus, and Parmesan cheese.
-
Serve immediately.
BEEF IN PEPPER SAUCE
SERVES 4
Ingredients
Pepper Sauce
1 red bell pepper or green bell pepper
1/2 cup baby carrot
1 (8 ounce) can tomato sauce (1 tbsp to be use later)
2 garlic cloves
2 teaspoons ground ginger
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/2-1 teaspoon cayenne pepper (depends on how spicy you like it)
1/2 teaspoon ground cardamom
and www.fastcooking.ca.
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RECIPES
2 tablespoons olive oil
2 lbs boneless sirloin steaks, cut into strips
salt & pepper
1 cup water
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2-1 onions, sliced
1 green bell pepper, sliced
Directions
-
Remove 1 tablespoon of tomato sauce from the can to be used later. Then blend the ingredients
for the pepper sauce (green pepper through cardamom) in a food processor until there are no
chunks left. Set aside.
-
Pour the oil into the pressure cooker, sprinkle the beef with salt & pepper then brown over heat.
. (Follow the Browning/Sautéing instructions on Page-11 of this manual.)
-
Once brown add the water, reserved tomato sauce, paprika & cumin. Close the lid and press
the MEAT & CHICKEN function switch.
-
When meat is done, follow instructions to reduce pressure.
-
Add the pepper mixture, sliced onions & green peppers to the meat and sauce, cover with lid
and press the MEAT & CHICKEN function again.
-
When cooking is complete, follow instructions to reduce pressure.
-
Vegetables should be tender. Serve immediately.
CHICKEN PICCATA
SERVES 6
Ingredients
6 chicken breast halves 1 cup pimento stuffed olive, minced
1/2 cup all-purpose flour 1/4 cup sour cream
1/4 cup olive oil 1 tablespoon potato starch or flour
4 shallots 1/4 cup fresh parmesan cheese, grated (1 ounce) o 3
garlic cloves, crushed fontinella cheese, grated
3/4 cup chicken broth 1 lemon, thinly sliced, to garnish
1/3 cup fresh lemon juice 1 teaspoon dried basil
1 tablespoon sherry wine
2 teaspoons salt
1/4 teaspoon white pepper
Directions
-
Lightly dust chicken pieces with flour.
-
In pressure cooker, heat oil. Add chicken breasts, two at a time, and sauté in hot oil until brown
on all sides. (Follow the Browning/Sautéing instructions on Page-11 of this manual.)
-
Set aside when finished. (Follow the Browning/Sautéing instructions on page 11 of this manual.
-
Add shallots and garlic to pressure cooker and sauté in oil, scraping bottom of pan to loosen
browned particles remaining from chicken. Stir in broth, lemon juice, sherry, salt, pepper, basil,
and olives. Mix well.
-
Add chicken pieces skin side down back into the pressure cooker with other ingredients.
-
Close the lid and press the MEAT & CHICKEN function switch.
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