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ITALIAN POTATO, RICE, & SPINACH SOUP
SERVES 6
Ingredients
1/4 cup olive oil
6 leeks, white part only, sliced
3 garlic cloves, crushed
2 carrots
1/2 cup Arborio rice
3 potatoes, cut in large chunks
5 cups chicken stock
1/2 cup parsley, chopped
1/2 cup celery, chopped
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried basil
Directions
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In the pressure cooker, heat oil. Add leeks, garlic, and carrots and sauté in hot oil 2
minutes. (Follow the Browning/Sautéing instructions on Page-11 of this manual.)
-
Add rice and potatoes. Stir well and cook 1 minute.
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Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and
brown sugar. Stir well.
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Secure lid. Press the POTATOES & YAMS function switch.
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Cooking should be approximately 15-20 minutes.
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When cooking is complete, follow instructions to reduce pressure.
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Lift lid. Ladle the soup into large serving bowl or individual bowls
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Combine the cheeses and sprinkle over soup. Serve with hunks of Italian bread.
CHICKEN ADOBO
SERVES 4 -5
Ingredients
8-9 chicken thighs
2 cups water
2 cups low sodium soy sauce
1 large onion (cut into rings)
8 garlic cloves (chopped up)
3 bay leaves
Directions
-
In the pressure cooker, heat olive oil over heat. Brown the chicken thighs on both sides.
(Follow the Browning/Sautéing instructions on Page-11 of this manual.)
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Remove and set aside.
-
In pressure cooker, combine water, soy sauce, onion, garlic, bay leaves, sherry wine,
black pepper and molasses.
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Add the chicken to the sauce. Stir a bit to get the chicken thighs down into the liquid.
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Close the lid and press the MEAT & CHICKEN function switch.
-
Use this time to cook some jasmine rice.
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When cooking is complete, follow instructions to reduce pressure.
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Lift lid. Remove the bay leaves. Serve chicken and sauce over jasmine rice.
2 tablespoons fresh lemon juice
3 tablespoons tomato paste
1 tablespoon light brown sugar
10 ounces fresh spinach, rinsed, cut in large
pieces
1/4 cup parmesan cheese, grated
1/4 cup fontinella cheese, grated
2 tablespoons cooking sherry
1 teaspoon ground black pepper
3 tablespoons molasses
1 tablespoon olive oil
Jasmine rice
TUSCAN LAMB SHANK
SERVES 5
Ingredients
3/4 cup dried great northern beans
3 1/4 cups water, divided
3 lbs lamb shanks (about 2 large shanks)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons olive oil, divided
1/2 cup shallot, sliced
6 garlic cloves, sliced
Directions
-
Sort and wash beans; combine with 3 cups water in a small saucepan. Bring to a boil;
cook 1 minute. Remove from heat. Let stand 20 minutes. Drain; set aside.
-
Trim fat from lamb. Place flour, salt, and pepper in a large zip-top plastic bag; add lamb.
Seal; shake to coat. Remove lamb from bag; shake off excess flour mixture. Reserve 1
1/2 teaspoons flour mixture, and set aside. (Follow the Browning/Sautéing instructions on
Page-11 of this manual.)
-
Heat 1 teaspoon oil in the pressure cooker over heat. Brown the lamb shanks one by one.
Let cook for 8-minutes on each side for Medium doneness. Remove lamb and set aside.
-
Add shallots and garlic to the pressure cooker, and sauté 2 minutes using the
Browning/Sautéing instructions on Page-11 of this manual.
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Add the beans, 1/4 cup water, reserved 1 1/2 teaspoons flour mixture, red wine, and the
next 4 ingredients (wine through broth).
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Close the lid and press the BEANS & GRAINS function switch.
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During cooking of the sauce, go back to the lamb that was set aside. Remove lamb meat
from bones; discard bones, fat, and gristle.
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When the sauce is finished cooking, follow instructions to reduce pressure.
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Lift lid. Skim fat from surface. Stir meat into bean mixture. Sprinkle with parsley. Serve
over noodles.
SPARE RIBS
SERVES 6 -8
Ingredients
1 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon paprika
1 tablespoon vinegar
1/4 teaspoon cayenne
1 teaspoon garlic powder
2 lbs pork ribs
1 cup of chicken/beef stock
Directions
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Prepare sauce ingredients inside inner pot.
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Divide ribs up evenly so it fits into the pressure cooker.
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Coat each piece thoroughly with the sauce.
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Place all ribs into pressure cooker pot after coating with sauce.
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Add the 1 cup of stock to the bottom of pot.
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Close the lid, lock and press the MEAT & CHICKEN function switch.
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When cooking is complete, use the Quick or Natural release method and remove the lid.
1 cup dry red wine
1/4 cup sun-dried tomato
1 teaspoon dried rosemary
1 tablespoon Worcestershire sauce
1 (14 1/4 ounce) can low sodium beef broth
2 tablespoons flat leaf parsley, chopped
5 cups egg noodles, hot cooked (about 4
cups uncooked pasta)
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