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24
www.KALORIK.com
EPCK 45028 - 200528
3. Add butter, onion, garlic, and cook, stirring frequently, until onions
are softened and aromatic, about 4 minutes. Add rice and cook,
stirring, until rice is evenly coated in oil and toasted but not
browned, 3-4 minutes. Stir in soy sauce.
4. Add wine and cook, stirring, for about 2 minutes.
5. Pour stock into the pot. Make sure all the rice, mushrooms, garlic
and onions are fully submerged. Close pressure cooker and bring
up to low pressure. Cook at low pressure for 7 minutes, then
depressurize using the quick release method.
Open pressure cooker and stir to combine rice and cooking liquid
until it forms a creamy consistency. Stir in cream, cheese, and herbs.
If risotto isn’t thick enough, cook for a few minutes longer, stirring,
until it begins to thicken more. Season to taste with salt and pepper
and serve immediately.
POT ROAST
Ingredients:
• 3 lb. boneless beef chuck
roast, trimmed
• 1 can (14 oz.) beef broth
• 1 tbsp. Worcestershire sauce
• 1 large onion, in wedges
• 4 carrots, peeled and cut in
1 in. pieces
• 4 potatoes, peeled and cut
in 1 in. cubes
• 2 tbsps. Vegetable oil
• Salt, black pepper and
onion powder, to taste
1. Using the sauté function, heat oil until shimmering. Brown the roast
on all sides in the hot oil and season with pepper, salt, and onion
powder.
2. Pour in beef broth and Worcestershire sauce, add the onion, close
the lid, set the cooking time for 30 minutes, the pressure on high and
press Start.
3. Use the quick-release method to lower the pressure. Open the lid
and add the carrots and potatoes. Close the lid again, and cook
for an additional 15 minutes.
4. At the end of the cooking time, use the quick-release method
again and transfer the roast and vegetables to a serving dish.
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