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#16 Coconut Flavored
Haddock
Serves: 4
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 5 minutes
Total Cook Time: 5 minutes
Ingredients:
4 haddock filets
1 teaspoon melted butter
Saffron strands
3 scallions, trimmed and
roughly chopped
1 red chili pepper, seeded
and chopped
Salt to taste
Paprika to taste
1¼ cups coconut milk
2 cups boiling water
2 cups rice
¾ cup corn
¾ cup dried apricots, chopped
2 tablespoons chopped fresh cilantro
100 • NuWave
PIC
Platinum Complete Cookbook
™
®
Prep Directions:
1. Melt butter in Pressure Cooker
on Medium (275°F)
2. Add haddock to Pressure Cooker
and brown for 3 minutes per side.
3. Sprinkle saffron, salt, paprika and
red pepper onto haddock and add
coconut milk.
4. Scatter chopped scallions atop fish.
5. Pour boiling water into
Pressure Cooker.
6. Add rice and top with
corn and apricots.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 16 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. Flake fish into bite-size pieces
and stir into rice.
9. Add cilantro, stir lightly and serve.
#17 Ratatouille
Serves: 6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 4 minutes
Total Cook Time: 4 minutes
Ingredients:
3 tablespoons olive oil
1 (12-ounce) eggplant
1 onion, peeled and cut into wedges
1 fennel bulb, trimmed and sliced
2 acorn squash, peeled,
seeded and chopped
½ dried chilies, crushed
4 garlic cloves, peeled and chopped
1 red bell pepper, seeded
and cut in chunks
1 yellow bell pepper,
seeded and cut in chunks
10 ounces ripe tomatoes, chopped
2 tablespoons tomato paste
½
cup red wine
2
3
½
cup tomato juice
2
3
Salt and black pepper to taste
2 tablespoons fresh basil, shredded
Parmesan cheese for garnish
Prep Directions:
1. Heat oil in Pressure Cooker on
Medium-High (375°F).
2. Add eggplant, onion, fennel, squash
and chilies and sauté for 3 minutes.
3. Add bell peppers and tomatoes and
sauté for 1 minute.
4. Blend tomato paste with red wine
then stir in tomato juice and pour
over vegetables.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 17 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. Salt and pepper to taste.
#18 Vegetarian
Black Bean Chili
Serves: 4-6
Pre-Programmed Cooking Stages:
Stage 1: Max/Sear - 6 minutes
Stage 2: 200°F - 45 minutes
Stage 3: 175°F - 10 minutes
Total Cook Time: 1 hour and 1 minute
Ingredients:
3 tablespoons vegetable oil
9 garlic cloves, minced
1 onion, chopped
3 tablespoons chili powder
2 tablespoons ground cumin
1-3 teaspoons canned chipotle chili
in adobo sauce, minced
2½ cups vegetable broth
2½ cups water
1 (28-ounce) can crushed tomatoes
2½ cups (1 pound) dried black beans,
picked over and rinsed
1 pound white mushrooms,
trimmed and quartered
2 bay leaves
2 red bell peppers, stemmed, seeded,
and cut into ½-inch pieces
½ cup fresh cilantro, minced
Salt and pepper to taste
3 tablespoons tequila (optional)
1 tablespoon lime juice (optional)
1 tablespoon honey (optional)
Lime zest (optional)
Prep Directions:
1. Add oil to Pressure Cooker and
heat on High (425°F)
2. Add onion and garlic and cook for
5 minutes, or until soft.
3. Stir in remaining ingredients, except
cilantro and optional ingredients,
and cook for 30 seconds,
or until fragrant.
Cooking Directions:
1. Cover and lock in push plate.
2. Turn pressure regulator to 2
for high pressure.
3. Press Program.
4. Enter 18 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. Add cilantro and season with salt
and pepper to taste.
9. Stir in tequila, lime juice, honey
and lime zest, if desired.
10. Serve.
Pressure Cooker • 101
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