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Pressure Cooker
90 • NuWave
PIC
Platinum Complete Cookbook
™
®
#1 Texas Style Chili
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 2 minutes
Stage 2: 375°F - 15 minutes
Total Cook Time: 17 minutes
Ingredients:
1½ pounds eye of round
2 tablespoons olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic, finely minced
¼ cup tomato paste
1 cup beef stock
1 bay leaf
3 tablespoons ground chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon dry oregano leaves
1 (15½-ounce) can diced
tomatoes with juice
1 (10½-ounce) can cannellini beans
3 tablespoons fresh parsley, chopped
Kosher salt & black pepper to taste
Prep Directions:
1. Pat meat dry and cut into 1-inch
cubes; set aside.
2. In NuWave Pressure Cooker, heat
oil on Medium-High (375°F).
3. Add meat and brown for
2-3 minutes per side.
4. Add celery, bell peppers, onions and
garlic; cook for 5 minutes, or until soft.
5. Add tomato paste and beef stock;
stir to incorporate.
6. Add bay leaf, remaining dry spices
and tomatoes; stir to incorporate.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to
2 for high pressure.
3. Press Program.
4. Enter 1 on numeric keypad.
5. Press Start.
6. Once cooking has finished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Remove and discard bay leaf and
add parsley and beans.
9. Mix well and serve.
#2 Short Ribs
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 3 minutes
Stage 2: 375°F - 45 minutes
Total Cook Time: 48 minutes
Ingredients:
4 short ribs, bone in
½ cup flour
Salt and pepper
½ cup carrots, roughly chopped
½ cup celery, roughly chopped
½ cup onion, diced
½ cup tomatoes, quartered
3 tiger peppers
1 tablespoon ginger, minced
¼ cup olive oil
10 cups chicken broth
1 cup red wine
Prep Directions:
1. Season ribs with salt and pepper
and toss in flour.
2. Heat oil in Pressure Cooker on
Max/Sear for 2 minutes.
3. Add 2 short ribs at a time to
Pressure Cooker, browning all sides.
4. Remove browned short ribs and
set aside, repeating process with
remaining ribs.
5. Reduce temperature to
Medium-High (375°F) and add all
remaining ingredients, except
chicken broth and wine, to Pressure
Cooker and sauté for 5 minutes.
6. Add wine to deglaze bottom
of Pressure Cooker.
7. Add ribs back to Pressure Cooker
and add chicken broth.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2 for
high pressure.
3. Press Program.
4. Enter 2 on numeric keypad.
5. Press Start.
6. Once cooking has finished, turn
pressure regulator to steam release
position to quickly release pressure.
7. Unlock push plate and remove lid.
8. Serve.
Pressure Cooker • 91
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