Cuisinart CPC-600 Series Instruction Booklet page 24

hot. Serve mop.
to strainer fat a in
warmed to transfer
serve. to ready
to you from away
drops, valve float
Release Pressure
audible When
and Pressure High
and Cover carrots.
Top rack. the on
Arrange pot. the in
cooking the to onions
to toss and chicken
chicken. remaining
Remove side. each
Brown pot. the to
for heat Cooker Pressure
the of pot cooking
coat. to oil olive
carrots
the on off peeled
– scrubbed
(about potatoes
slices ½-inch
peeled, onion,
pesto
oil olive virgin
all of trimmed
in, bone thighs,
servings
complete.
this make to bread
and salad green a add
Carrots
with Chicken
1g fiber
883mg sod. • 226mg
fat • 29g pro. • 25g carb.
servings):
serving per information
of sprig a with plate
slices. lemon or
either with plates
fat a use or fat,
liquid Strain dish.
to spoon slotted
until Warm Keep on
disperse. to steam
tilting carefully, lid
When pressure. release
Quick use sounds,
minutes. 11 for timer
Select place. in
and potatoes new
chicken pesto-coated
trivet/rack the Insert
and stock chicken
to pesto Add off.
with repeat and bowl
on minutes 3 about
thighs 4 Add minutes.
Electric Cuisinart
™
let and Browning
with thighs chicken
baby-cut pound
circumference
strip a with
pounds), 1½
red new 2-inch
into vertically cut
ounce) (6-8 large
stock chicken cup
prepared cup
extra tablespoon
fat visible
removed, skin
chicken pounds
4 Makes
meal
crusty of loaf warmed
– pot one in all
& Potatoes
Pesto
• 69mg calc. •
chol. • 2g fat sat. •
• fat) from (18% 288
4 on (based
Nutritional
tarragon.
each garnish desired,
cheese manchego
soup warmed in
21
remove
serving
and green
a Use
1
Leave
minutes.
begin
allow
Stir minutes.
remove
uncovered,
to
of cup
beep
set
disperse.
lid lock
tilting carefully,
with
to Release
the
When
pot.
and Cover
Add
4½
until
coat.
and wine
Turn
becomes
a to
and rice
for
aromatic,
2-3
are shallots
tarragon.
Select
chopped
Toss
for heat
1
Cooker.
pot cooking
8
garnish,
1
½
¹⁄ ³
tipped
½
count)
divided
3
vermouth
a
Dinner
finely
carrot
oil
5g
Calories
servings,
fresh
Peas
If
shaved
Shrimp,
Serve
bright are peas until
for cook and peas
2 to 1½ about pink,
shrimp until stirring,
4 to 3 for occasionally
Cook, stir. and rice
½ remaining Add
to steam allow
lid Remove
Pressure Quick
minutes. 6 for Pressure
stir. and broth/stock
Add wine. the absorbed
minutes 3 to 2 for
Add minutes. 4 to
rice until frequently,
Arborio in Stir minutes.
become vegetables
until occasionally,
and garlic,
the add hot, When
butter and oil let
Pressure Electric
the in butter
for sprig tarragon
wedges/slices
or cheese manchego
removed strings topped,
peas, snap sugar
deveined and peeled
(31-40 medium
broth/stock,
or chicken low-sodium
salt kosher
or wine white
rice Arborio
tarragon teaspoons
and peeled garlic,
-inch) 8 ⁄ ( diced
1
shallot chopped
butter unsalted tablespoon
olive virgin extra tablespoon
servings) course
entrée (4 cups
Tarragon
Snap
with
tender. crisp
longer, minute
snap sugar in Stir
turn and curl to
Cook, shrimp. in
stirring
to broth/stock
Simmer. on Set
to you from away
pressure. release
use cooking done
High on set
the of cups
has rice the
cook and stir salt;
3 about opaque,
stirring cook,
3 to 2 about
and translucent
stirring Cook,
carrots, shallots,
minutes. 3 to 2
and Sauté on Set
Cuisinart the of
™
and oil the Place
optional
fresh
lemon
shaved
and
pound ¾
shrimp,
pounds 1½
vegetable
cups 5
teaspoon 1
dry cup ½
cups 2
2
chopped
clove 1
finely cup ½
onion or
finely cup ½
1
1
first 8
8 about Makes
&
Sugar
Risotto