Presto Options multi-cooker/steamer Instructions Manual page 6

Preheat multi-cooker at 375°. Add oil and brown chicken. Add water, onion, and seasonings. Bring to a boil. Turn heat control down
until pilot light goes out. Cover and simmer 45 minutes or until chicken is tender. Remove chicken; set aside until cool enough to handle.
Remove and discard skin and bones. Cut chicken into bite-size pieces. Return to multi-cooker. Add ham and vegetables. Cover and
simmer 30 minutes or until vegetables are tender.
6 to 8 servings
Preheat multi-cooker at 375°. Add oil and brown chicken. Add peppers, onion, and garlic; cook for 2 to 3 minutes. Add beans, tomatoes,
corn, salsa, chili powder, cumin, and salt. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer for 20 to
25 minutes. Garnish with cilantro.
6 servings
Clean and rinse beans. Soak beans overnight in 4 cups of water or by using the quick soak method. To soak beans using quick method,
place beans in multi-cooker and cover with 4 cups of water. Set heat control at 250° and bring to a boil; boil for 1 to 2 minutes. Turn off
heat control, cover, and let stand for at least 1 hour. Drain off soaking water and remove beans. Dry multi-cooker.
Preheat multi-cooker at 375°. Pour oil in multi-cooker; brown chicken. Add onion, carrot, garlic, and jalapeño pepper. Sauté 1 to 2
minutes. Stir in beans, chicken stock, brown sugar, vinegar, chili powder, oregano, and allspice. Bring to a boil. Turn heat control down
until pilot light goes out. Cover and simmer until beans are tender, about 1 hour.
4 servings
Place ham and water in multi-cooker. Set heat control at 250˚ and bring to a boil. Turn heat control down until pilot light goes out. Cover
and simmer 1 hour or until meat is nearly tender. Add remaining ingredients, cover, and simmer until vegetables are done. Add water if
necessary.
6 to 8 servings.
2 tablespoons cooking oil
2 pounds chicken, cut up
4 cups water
⁄ onion, chopped
1
2
1 teaspoon salt
⁄ teaspoon basil
1
2
⁄ teaspoon pepper
1
4
2 tablespoons vegetable oil
4 boneless, skinless chicken breast
halves, cut into 1-inch pieces
1 green bell pepper, cut into
pieces
1 red bell pepper, cut into
pieces
1 jalapeño pepper, chopped
1 cup coarsely chopped purple onion
Chicken and White Bean Chili
1 cup dry great northern beans
1 tablespoon vegetable oil
1 pound boneless, skinless chicken
breasts, cut into ¾-inch pieces
⁄ cup chopped onion
1
2
⁄ cup sliced carrot
1
2
2 cloves garlic, minced
new England Boiled dinner
1 1 ⁄ pounds ham, cut into
2
serving pieces
3 cups water
4 potatoes, halved
6 small onions
Brunswick Stew
1 small bay leaf
1 cup cubed cooked ham
2 potatoes, diced
2 tomatoes, peeled and quartered
1 10-ounce package frozen lima beans
1 10-ounce package frozen whole
kernel corn
Southwest Stew
2 cloves garlic, minced
1 16-ounce can pinto beans
1 14 ⁄ -ounce can stewed tomatoes
1
2
⁄ -inch 1 cup whole kernel corn
3
4
1 cup salsa, desired level of spiciness
⁄ -inch 1 tablespoon chili powder
3
4
2 teaspoons ground cumin
⁄ teaspoon salt
1
2
fresh cilantro (optional)
1 jalapeño pepper, seeded, minced
4 cups chicken stock or broth
1 ⁄ teaspoons packed brown sugar
1
2
1 teaspoon white wine vinegar
2 teaspoons chili powder
1 teaspoon dried oregano
⁄ teaspoon ground allspice
1
4
4 carrots
⁄ head cabbage, cut into wedges
1
2
⁄ rutabaga, sliced
1
2
1 teaspoon salt
⁄ teaspoon pepper
1
8
6