Deni 9700 Instructions For Proper Use And Care Manual page 17

5. Fold a 24 inch length of foil in half lengthwise, making
it narrow. Center the pan on the foil and lower into the
pressure cooker. (The foil is used as a swing to lower
the pan.) Crease the ends of the foil down on top of
the pan.
6. Cover, set to high pressure, and set time for 20
minutes.
7. Let it sit for an undisturbed 10 minutes after cooking
time has elapsed. Release any left over pressure using
the quick-release method.
8. Unlock and remove the lid. Remove cheesecake
from the pressure cooker by pulling up the ends of the
foil swing. Remove and discard foil. Let cool to room
temperature before refrigerating overnight.
Dijon Pork Stew
Servings: 6-8
Prep Time: 20 minutes
Cooking Time: 14 minutes
Ingredients
Salt and pepper
2 lbs. pork shoulder, cut into 1" cubes
2 tbsp. olive oil
2 cups onion, chopped
2 cloves garlic, chopped
1 tbsp. all-purpose flour
3
cup dry red wine
/
4
3
chicken or beef broth
/
4
5 fresh sage leaves, chopped
8 small red potatoes, scrubbed, peeled, quartered
1 large carrot, thinly sliced
1
1 tbsp. dijon or whole-seed mustard
/
2
2 tbsp. minced flat-leaf Italian parsley
Method
1. Liberally salt and pepper the pork shoulder. Set aside.
2. Heat olive oil in the pressure cooker, using the BROWN
setting. Add onions and garlic, browning until onion is
soft. Add the pork and cook until golden brown. Dust
with flour. Stir well. Add red wine, broth, and sage.
3. Cover and set to high pressure for 10 minutes.
4. Let the pressure drop using the quick-release method.
5. Unlock and remove lid.
6. Add potatoes and carrots.
7. Cover and set to high pressure for 8 minutes.
8. Let the pressure drop using the quick-release method.
9. Unlock and remove cover.
10. Season to taste with salt and pepper. Stir in
dijon/mustard and parsley before serving.
®
16