Oster 5-Quart Pressure Cooker Instruction Manual page 18

Cider Braised Cabbage
2 tablespoons (¼ stick) butter
1 medium onion, thinly sliced
1 clove garlic, minced
1 teaspoon caraway seed
1 2-pound head green cabbage, quartered, cored, thinly sliced
½ cup apple cider
2 tablespoons apple cider vinegar
¼ teaspoon allspice
1. Set the pressure cooker to the Browning mode. Add butter and melt. Stir in chopped onion and
sauté until softened.
2. Add garlic and caraway seed and sauté until garlic is lightly browned.
3. Add remaining ingredients and cover. Cook under pressure for 6 minutes or press program
indicator for Fish/Vegetable
Cuban Black Beans
Adding leftover chicken, ham, sausage or pork will make this a hearty family meal.
1 pound dried black beans
2 quarts water
2-3 tablespoons olive oil
6 cloves garlic, peeled, coarsely chopped
2 large red onions, peeled and finely chopped, 2 tablespoons reserved for garnish
2 yellow peppers, diced, 2 tablespoons reserved for garnish
2 red peppers, diced, 2 tablespoons reserved for garnish
2 jalapeno peppers, seeded and minced
Kosher salt and ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon whole dried oregano, crushed
2 tablespoons sugar
2 bay leaves
2-3 tablespoons sherry wine vinegar
2 tablespoons wine or water
Fresh cilantro and diced avocado (with reserved peppers and onion) to garnish
1. Pick over beans, rinse and place in a pot. Cover with water, plus an additional 2 inches and
leave to soak overnight.
2. The following day, drain beans; rinse twice. Discard any beans that float to top.
3. Heat oil in the pressure cooker with it set to the Browning mode
Sauté garlic, onions, and peppers for 10 minutes, stirring occasionally.
4. Add beans, seasonings, vinegar and wine.
5 Cover and cook under pressure for 20 minutes or press the program indicator for chicken
.
 
.
.