For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
High Pressure Electric Multicooker
CPC-900 Series
INSTRUCTION
& RECIPE BOOKLET
2
IMPORTANT
SAFEGUARDS
When using electrical appliances, especially when
children are present, basic safety precautions should
always be taken, including the following:
1. Read all instructions.
2. Always attach plug to appliance first, before
plugging into wall outlet. To disconnect, turn unit
off, then remove plug from outlet.
3. Do not place the multicooker in a heated oven or
on any stovetop.
4. Do not touch hot surfaces of multicooker.
Use handles only.
5. This appliance should not be used by or near
children or individuals with certain disabilities.
6. NEVER ATTEMPT TO OPEN LID WHILE THE UNIT
IS OPERATING. Do not open the multicooker until
the unit has cooled and all internal pressure has been
released. If lid is difficult to rotate, this indicates that
the cooker is still pressurized. Do not force it to open.
Any pressure in the multicooker can be hazardous.
See Instructions for Use, page 6.
7. Extreme caution must be used when moving a
multicooker containing hot liquids or foods.
8. Do not use the multicooker for other than its
intended use.
9. This appliance cooks under pressure. Improper use
may result in scalding injury. Make certain unit is
properly closed before operating.
10. Do not fill unit over the Max Fill line (16 cups). When
cooking foods that expand during cooking, such as
dried vegetables, do not fill the unit more than 12
cups. NOTE: This includes legumes, beans, and
grains. Overfilling may cause a risk of clogging the
pressure limit valve and developing excess pressure.
11. To protect against electric shock, do not immerse
cord, plugs, or outer vessel in water or other liquids.
12. Unplug from outlet when not in use and before
cleaning. Allow to cool before putting on or
removing parts.
13. Do not operate any appliance with a
damaged cord or plug or after the appliance
malfunctions or has been damaged in any manner.
Return appliance to the nearest authorized service
facility for examination, repair, or electrical or
mechanical adjustment.
14. Do not let cord hang over edge of table or counter,
or touch hot surfaces.
15. Use of accessories not specifically recommended
by Cuisinart may cause damage to unit.
16. Do not use outdoors.
17. Do not use under hanging cabinets; steam from
pressure release may cause damage.
18. Be aware that certain foods, such as applesauce,
cranberries, pearl barley, oatmeal and other cereals,
split peas, noodles, macaroni, rhubarb, or spaghetti
can foam, froth and sputter, and clog the pressure
release devices. These foods should not be cooked
in a multicooker. NOTE: Your Instruction Booklet may
contain recipes that use the above ingredients. You
must follow recipe exactly as written.
19. Always check the pressure release devices for
clogging before use.
20. Do not use this multicooker for pressure frying oil.
21. Do not operate your appliance in an appliance
garage or under a wall cabinet. When storing in an
appliance garage, always unplug the unit from
the electrical outlet. Not doing so could create a
risk of fire, especially if the appliance touches the
walls of the garage or the door touches the unit as
it closes.
22. To prevent risk of explosion and injury, replace
seal ring as recommended by the manufacturer.
See Operating Instructions.
23. Intended for countertop use only.
WARNING:
Spilled food can cause serious burns. Keep appliance
and cord away from children. Never drape cord over
edge of counter, never use outlet below counter, and
never use with an extension cord.
1
2
11
3
4
5
9
8
7
6
13
12
15
14
16
10
17
5
3
SAVE THESE
INSTRUCTIONS
FOR HOUSEHOLD
USE ONLY
SPECIAL CORD SET
INSTRUCTIONS
A short power-supply cord is used to reduce the risk
resulting from it being grabbed by children, becoming
entangled in, or tripping over a longer cord.
CONTENTS
Important Safeguards...........................................2
Special Cord Set Instructions .............................. 3
Parts and Features ............................................... 3
Getting to Know Your Control Panel .................... 4
Start-Up Screen ................................................... 5
Before First Use ................................................... 6
Instructions for Use .............................................. 6
Multicooker Functions .......................................... 6
Operating Instructions .......................................... 8
Safety Features .................................................... 9
Cleaning and Maintenance .................................. 9
Troubleshooting ..................................................11
Warranty ............................................................. 12
Tips and Hints .................................................... 13
Cooking Guide ................................................... 14
Recipes ...............................................................17
PARTS AND FEATURES
1. Pressure Limit Valve
2. Red Float Valve (Pressure Indicator)
3. Sealing Ring Assembly
4. Cooking Pot
5. Condensation Collector
6. Unit Handle
7. Outer Body
8. Heating Plate (not shown)
9. Base
10. Power Cord (not shown)
11. Steam Cover
12. Lid Handle
13. Lid
14. Rubber Grommet
15. Upper Ring
16. Control Panel
17. Trivet/Rack – Used for some recipes such as
desserts. See Recipe Booklet.
4
GETTING TO KNOW YOUR CONTROL PANEL
1. START/STOP Button
Press to start and stop cooking.
2. Time Button
Press to change the cooking time.
3. Steam Release Button
Press and hold to automatically open
the pressure release valve and
release steam.
4. Temp/Pressure
Press to change the cooking temperature or
pressure setting.
5. Select and Confirm Dial
Use to select cooking function. Set the temperature
and the timer. Use dial to increase temperature or
pressure setting and time, then press dial to confirm
your settings.
6. Large LCD
The backlit LCD screen is easy to read; it displays
the Cooking Function(s), Temperature, Pressure
Setting, Timer, Preheat, the Preheat Bars, Keep
Warm, and Steam Release icon.
1. 3.
6.
2. 4.
5.
1.
5
START-UP SCREEN
A. Cooking Functions
Pressure cooking functions: Meat, Stew/Chili,
Soup, Stock, Beans, Rice/Grains, Risotto,
Custom, Steam.
Non-Pressure cooking functions: Slow Cook,
Reduce, Sauté/Brown, Keep Warm.
B. Time Display
Timer keeps track of your cooking time. The time
display will also indicate when the lid is open or
closed incorrectly by displaying the word LID
(see figure 1).
C. Pressure/Temperature Settings
Low, High, and High+ pressure settings. Low and
High temperature settings.
D. Pressure
Indicates you are cooking with
a pressure cooking function.
E. Temperature
Indicates you are cooking with a
non-pressure cooking function.
F. Preheat
Appears in the LCD when the unit is preheating.
G. Preheat Bars
Appear when, in temperature mode, to show heat-up
progress. When pressure cooking, the preheat bars
appear to show progress as pressure builds, and
decrease as pressure is being released.
H. Keep Warm
Appears when the cooking time is complete,
on most functions, and the unit has entered Keep
Warm mode. Can also be used to keep cooked food
warm for serving.
I. Steam Release Icon
Appears when the Steam Release button is pressed
and steam is being released from the unit.
A.
B.
A.
H.
G.
F.
C.
D. E.I.
3.
4.
5.
6.
2.
1.
6
BEFORE FIRST USE
Remove any packing materials and promotional labels
from your electric multicooker.
Be sure all parts have been included before discarding
any packing materials. You may want to keep the box
and packing materials for use at a later date.
Before using your Cuisinart
®
Electric Multicooker for
the first time, remove any dust from shipping by
wiping clean with a damp cloth. Thoroughly clean the
cooking pot and sealing ring assembly in the
dishwasher or with warm, soapy water. Rinse, towel
dry, or air-dry, and place in the multicooker.
1. Place the multicooker on a clean, flat surface.
2. Ensure the condensation collector in rear of the unit
is in place (as shown below in figure 1; and #5 on
diagram, page 3).
3. Remove the Steam Cover (#11 on diagram). Ensure
the pressure limit valve on the hinge area of the lid is
in place, as shown in figure 2. NOTE: The pressure
limit valve does not click or lock into place. Even
though it will have a loose fit, it is safely secured.
INSTRUCTIONS FOR USE
1. To open lid, grasp handle, turn counterclockwise.
Lift to open the lid. The unit will beep two times
when turning the handle and two times when the lid
is raised.
2. Add food and liquids to the cooking pot as the
recipe directs. NOTE: The total volume of food and
liquid must not exceed 16 cups/Max Fill line of the
cooking pot (figure 3). For foods such as dried
vegetables and beans, or rice and grains, the total
volume must not exceed 12 cups (figure 4).
NOTE: Overfilling may clog the pressure limit valve,
which can cause excess pressure to develop.
Always use at least ½ cup liquid when
pressure cooking.
3. If sealing ring assembly has been removed from lid,
check to ensure flexible ring is securely in place on
the metal plate. Then, holding the knob on the metal
plate, place the assembly over the center post of
inner lid and press down firmly to secure (figure 5).
BE SURE KNOB FACES OUT.
4. To close the lid, remove any food residue from upper
rim of cooking pot to ensure a proper seal. Lower the
lid, then turn the lid handle clockwise to close into
place (figure 6). The unit will beep two times when
turning the handle and two times when the lid is
lowered. NOTE: If the lid is not closed correctly,
scalding may result. LID will appear flashing in the
LCD and the unit will beep.
5. Position the pressure limit valve (located on hinge
area of the lid) as directed in figure 2. The float in
handle area must be fully down to properly seal the
pot before cooking.
MULTICOOKER FUNCTIONS
Pressure Cooking Functions
1. Meat – This preset is programmed for larger pieces
or chunks of meat, such as brisket and pork, as well
as the perfect setting for cooking a whole chicken.
The default is High+ pressure for 35 minutes, but
High and Low pressures are available as well. The
time is adjustable from 1 minute to 4 hours. In most
7
cases Natural Pressure Release should be used. The
Sauté/Brown function can be used to brown meats
prior to cooking to add more flavor, and the Reduce
function can be used to simmer the cooking liquid
into a flavorful sauce after removing the meat from
the cooking pot.
2. Stew/Chili – Whether cooking a hearty beef or lamb
stew, or a flavorful ground turkey chili, this is the best
setting to use. Be sure to use the Sauté/Brown
function to brown the meat prior to cooking,
especially if using ground meat. The default is High
pressure for 30 minutes, but High+ and Low are
available as well. The time is adjustable from 1
minute to 4 hours. In most cases Natural Pressure
Release should be used.
3. Soup – This preset can be used to prepare very
flavorful soups in a fraction of the time it takes to
cook on the stovetop. Place the meat (if using),
vegetables and other ingredients into the cooking
pot, add enough liquid to cover. Most recipes will
require High pressure, but Low and High+ are also
available. The default cooking time is 10 minutes.
4. Stock – When preparing richer, longer-cooking
stocks, use the Stock preset. This is for poultry,
meat, and vegetable stocks. Expert Tip: Save
vegetable scraps throughout the week (or month),
wrap well and store in the freezer. When you’re ready
to make a stock, take out those scraps that would
otherwise be headed for the garbage or compost,
and instead use them to flavor a delicious stock.
Add ingredients (bones, meat, vegetables, herbs)
plus enough water to cover, being sure not to exceed
the Maximum Fill line. The default is High pressure
for 30 minutes, but both Low and High+ pressure
are available. For richer stocks, cook for 1 hour 30
minutes. Always use Natural Pressure Release
to achieve the best results.
5. Beans – This preset can be used to prepare dried
beans quicker and tastier than on the stovetop or in
the oven. Add beans and other ingredients to
cooking pot. Add enough liquid to cover beans by
one inch. The default is High pressure for 30 minutes,
but be sure to use our Cooking Guide to select the
best cooking time for the specific beans that are
being prepared.
6. Rice/Grains – Cook a variety of rice and grains using
this preset. Use the Cooking Guide on page 16 to
determine the appropriate amount of water, as well
as cooking pressure and time. Most items use High
pressure and Quick Pressure Release. The default is
High pressure for 5 minutes.
7. Risotto – This preset offers a (mostly) hands-off
approach to risotto. After using the Sauté/Brown
function to sauté aromatics and toast the rice, the
liquid is added, the lid is closed and, once under
pressure, it is only 5 minutes to achieve perfect
risotto. Use the Steam Release button to quickly
release pressure to ensure the risotto stays nice
and creamy. The default is High pressure and the
time is 5 minutes.
8. Custom – This preset is to allow full flexibility when
pressure cooking. This is perfect for foods that do
not fit within the preset programs, such as
vegetables, desserts, and other dishes. The default is
Low pressure for 1 minute.
9. Steam – A unique program that allows you to steam
foods while under pressure. This cuts down the
cooking time of most steaming tasks, while retaining
important nutrients. This setting only has one
temperature, so it is not adjustable. The default time
is 20 minutes, but it is adjustable from 1 minute to 2
hours. This program does NOT go into Keep
Warm after cooking is complete.
Non-Pressure Cooking Functions
1. Slow Cook – Treat this program like you would any
slow cook. It has the option to cook with a Low or
High slow-cook temperature, with a timing of 30
minutes to 20 hours. When using the Low
temperature, cooking times will usually be on the
higher side, 8 to 20 hours. When using the High
temperature, cooking times are shorter, usually 2 to
6 hours. The default for this program is High for 4
hours. NOTE: In some rare cases, pressure can build
in the unit while using the Slow Cook function.
If pressure does build during Slow Cook, simply
press the Steam Release button to release pressure.
2. Reduce – This program is primarily used at the end
of a pressure cooking or slow cooking task to
thicken sauces and reduce liquids. It can also be
used to thicken a soup. There is only one
temperature and it is not adjustable. The default time
is 10 minutes, but is adjustable from 1 minute up to 2
hours.
3. Sauté/Brown – Sometimes recipes call for sautéing
vegetables and aromatics before cooking, and other
times you may want to brown meat before pressure
cooking. This program has both of those options.
There are two temperatures, Low for sautéing and
High for browning. There is a timer, but unlike other
programs, it does not need to be programmed.
Sautéing/Browning reduces the time it takes full
pressure to build and pressure cooking to begin.
8
This program is to be used without closing
the lid. NOTE: Use a wooden spoon to scrape up
brown bits. DO NOT use metal utensils.
4. Automatic Keep Warm – All cooking functions,
except for Steam, Reduce and Sauté/Brown will
automatically go into a Keep Warm program, but this
can also be used separately to keep already hot
foods warm for serving. This program is NOT to be
used to reheat foods. There is one temperature, it is
not adjustable, and can be programmed between 30
minutes and 4 hours.
OPERATING INSTRUCTIONS
Plug your multicooker into an electrical outlet.
The LCD will illuminate.
Select Cooking Function:
With the unit turned on and the LCD displayed,
rotate the Select and Confirm dial to select the desired
cooking function. The function will flash. To confirm
the cooking function, press the Select and Confirm
dial. The selected function is now confirmed and no
longer flashing.
Once the cooking function is confirmed, the START/
STOP, TIME and TEMP/PRESSURE buttons will flash.
At this time you can start cooking by pressing the
START/STOP button or change the default
temperature and time.
Set Temperature:
Each cooking function has a default cooking
temperature (Low, High) or pressure setting (Low,
High, and High+). To change the default temperature
or pressure setting, press the TEMP/PRESSURE
button. The default temperature will flash. Rotate the
Select and Confirm dial to the desired temperature /
pressure setting. To confirm the temperature /
pressure setting, press the Select and Confirm dial.
Set Time:
Each cooking function has a default cooking time.
To change the default time, press the TIME button.
The default time will flash. Rotate the Select and
Confirm dial to increase or decrease the time.
To confirm the time, press the Select and Confirm dial.
Once you have confirmed the cooking function,
temperature and time, press the START/STOP button
to begin cooking. The first preheat bar and the word
Preheat will appear in the LCD. NOTE: Preheat and
the preheat bars will not appear for Slow Cook,
Steam, Reduce or Sauté/Brown.
Changing Settings:
To change any of your settings (cooking function,
temperature and time) at any time during use, follow
these instructions.
To change the Cooking Function
–
Press and hold
the START/STOP button. Rotate the Select and
Confirm dial to select the desired cooking function.
The function will flash. To confirm the cooking
function, press the Select and Confirm dial.
The selected function is now confirmed and no
longer flashing. Press the START/STOP button to
continue cooking.
To change the Temperature
–
Press and hold the
TEMP/PRESSURE button until the current temperature
begins to flash. Rotate the Select and Confirm dial to
the desired temperature / pressure setting. The
temperature will flash. To confirm the temperature /
pressure setting, press the Select and Confirm dial,
and the unit will continue cooking.
To change the Time
–
Press and hold the TIME
button until the current time begins to flash. Rotate the
Select and Confirm dial to the desired time setting.
The time will flash. To confirm the time setting,
press the Select and Confirm dial, and the unit will
continue cooking.
To stop cooking and return to the start-up screen,
press and hold the START/STOP button.
YOU SHOULD NEVER ATTEMPT TO OPEN THE LID
WHILE PRESSURE COOKING.
NOTE: During pressure cooking, when the unit has
reached full pressure, it is normal to see a small gap
between the lid and the housing.
KEEP WARM
Automatic Keep Warm Feature
When timer reaches 00:00, the multicooker
automatically shifts to Keep Warm mode. Keep Warm
will appear in the LCD and unit will beep 4 times to
indicate cooking is complete. The timer will count up
to show how long the unit has been in Keep Warm.
Independent Keep Warm Feature
Use to keep cooked food warm for serving.
1. Open the lid and place prepared hot ingredients into
the cooking pot to be kept warm.
2. Close the lid. NOTE: There is no need to rotate lid to
the closed position.
3. Power on the unit.
4. Rotate the Select and Confirm dial until Keep Warm
9
is flashing. Press the Select and Confirm dial to
confirm, then press the START/STOP button to start
Keep Warm.
5. To adjust the 2-hour default Keep Warm time, press
the TIME button and use the Select and Confirm dial
to adjust time from 30 minutes up to 4 hours. Press
the Select and Confirm dial to confirm the desired
time, then press the START/STOP button to start
Keep Warm. Timer will begin counting down.
NOTE: Keep Warm time can be adjusted at any time
by repeating step 5.
NOTE: The Keep Warm setting should not be used
for more than 12 hours. The quality or texture of the
food will begin to change after 1 hour on Keep Warm.
In the Keep Warm setting, a little condensation in the
upper ring is normal.
PRESSURE RELEASE
To Open the Lid
When pressure cooking cycle is finished, the unit will
automatically switch to the Keep Warm mode. At this
point, you may choose to release pressure in one of
three ways – Natural Pressure Release, Quick Pressure
Release, or a combination of both. The choice will be
dictated by the particular food being cooked and
indications in the recipe. If adapting your own recipe
for pressure cooking, find a similar recipe in our recipe
booklet and use that as a guide.
1. Natural Pressure Release – Allow the unit to remain
on Keep Warm. The pressure will begin to drop – time
for pressure to drop will depend on the amount of
liquid in the multicooker and the length of time that
pressure was maintained. As pressure is being
released, the preheat bars will count down. Natural
Pressure Release could take from 20 to 80 minutes.
During this time, cooking continues, so it is not
recommended for certain cuts of meats and some
desserts. When pressure is fully released, the unit will
beep once, all preheat bars will disappear from the
screen and the lid will unlock to open.
2. Quick Pressure Release – Following pressure
cooking you will hear 4 beeps indicating the process
is finished. Press and hold the Steam Release button.
The Steam Release icon will appear in the LCD and
steam will immediately begin to release through the
hinge area of the lid. Keep face and hands away from
steam as it is released. Do not release pressure under
hanging cabinets, which can be damaged by steam.
As pressure is being released, the preheat bars
will count down. When pressure is fully released, the
unit will beep once and all preheat bars will disappear
from the screen, the pressure indicator will drop and
the lid will unlock to open. Using Quick Pressure
Release stops the pressure cooking immediately. If
further cooking is necessary, the unit may be returned
to Pressure.
3. Combination Natural Pressure Release and Quick
Pressure Release – Some recipes use a
combination of Natural Pressure Release and Quick
Pressure Release. Allow Natural Pressure Release for
the time indicated in the recipe (food will continue to
cook slightly), followed by Quick Pressure Release.
SAFETY FEATURES
There are six safety devices installed in the multicooker
to assure its reliability.
1. Open-and-Close Lid Safety Device
The appliance will not start pressurizing until the lid is
closed and locked properly. The lid cannot be
opened if the appliance is filled with pressure.
2. Pressure Control Device
The correct pressure level is automatically maintained
during the cooking cycle.
3. Pressure Limit Valve
The pressure limit valve will release air
automatically when the pressure inside exceeds
the preset temperature.
NOTE: Overfilling the multicooker (see Instructions for
Use) may clog the pressure limit valve, which can
cause excess pressure to develop.
4. Pressure Relief Device
When the multicooker reaches the maximum
allowable pressure and temperature, the cooking pot
will move down until lid separates from the sealing
ring, releasing air pressure.
5. Thermal Control
The power will automatically shut off when the
cooking pot temperature reaches the preset value, or
the multicooker is heating without any food inside.
6. Thermal Fuse
The circuit will be opened when the multicooker
reaches the maximum temperature.
CLEANING AND MAINTENANCE
1. Unplug the power cord before cleaning.
2. Clean the outer body with a soft cloth, such as a
paper towel or microfiber cloth. Do not immerse the
outer body in water or pour water into it.
3. Remove the sealing ring assembly from the inside of
the lid by grasping the knob and pulling. Set aside.
8.
9.
7.
10
4. Ensure red float valve is clean and moves freely.
5. Remove the Steam Cover and then the pressure limit
valve (figure 7) by gripping and pulling firmly upward.
Rinse with warm water and dry.
6. Clean the upper and underside of the lid with a cloth
and warm water, including all areas on the underside.
Dry completely, and replace pressure limit valve.
7. To clean sealing ring assembly, carefully remove
flexible sealing ring and clean with a dampened cloth
or microfiber cloth. Do not use chemical cleaners.
Wash metal plate with warm water, dry thoroughly
and replace sealing ring.
8. To clean the rubber grommet in center of sealing ring
assembly, carefully remove it, clean it, and replace it.
9. Replace sealing ring assembly in lid. BE SURE
KNOB FACES OUT (figure 8).
10. Cooking pot is dishwasher safe. To hand-clean the
pot, use a soft cloth or sponge and wipe. Be careful
not to damage the inside coating. Never use harsh
chemicals or scouring pads.
11. To clean the condensation collector,
remove and clean it with warm, soapy water,
then reinstall it (figure 9).
12. Any other servicing should be performed by an
authorized service representative.
NOTE: If scouring is necessary, use a nonabrasive
cleaner or liquid detergent with nylon pad or brush.
11
TROUBLESHOOTING
SYMPTOM POSSIBLE REASONS SOLUTIONS
Lid does not lock.
The sealing ring assembly is not
properly installed in lid.
Re-install the sealing ring assembly
as instructed in INSTRUCTIONS
FOR USE, page 6.
Cannot open the lid after
releasing the pressure.
The red float valve is still up.
Press the steam release
button again.
Air escapes from the
rim of the lid.
No sealing ring was installed. Install the sealing ring.
Food residue on sealing ring. Clean sealing ring.
Sealing ring is worn out. Replace the sealing ring.
Air continuously escapes from
the red float valve.
Food stuck on the sealing ring of
the red float valve.
Clean the sealing ring.
The sealing ring on the float valve
is worn out.
Replace the sealing ring.
The red float valve will not rise.
The pressure limit valve is not
placed properly.
See Before First Use, #3, page 6.
Not enough water. Check recipe for proper quantities.
Air escaping from the rim of the lid
and/or the pressure limit valve.
Call our Consumer Service Center
toll free at 1-800-726-0190.
The red float valve could be stuck. Clean the sealing ring.
Unit shuts off when
START is pressed to begin
pressure cooking.
Sauté/Brown function was
just used and temperature in
unit is higher than pressure
cooking temperature, so safety
shutoff occurs.
After Sauté/Brown, let unit cool
down for 2 or 3 minutes before you
start pressure cooking, or add ½
cup more liquid to the unit.
The word LID appears in LCD. The lid is not closed properly.
Turn the lid handle clockwise to
close the lid into place.
The Steam Release
icon is flashing.
There is still pressure
inside the unit.
Refer to Tips and Hints on pg. 13.
It is difficult to close the lid.
The cooking pot is still hot,
causing steam to push the
lid open.
Allow contents to cool down for
several minutes before fully
engaging the lid.
Air is escaping from
the steam cover.
The pressure limit valve is
not properly positioned.
Remove the steam cover and
ensure the pressure limit valve is
properly installed.
LCD displays “E1”
and beeps 10 times.
Thermal control malfunction
Call our Consumer Service Center
toll free at 1-800-726-0190.
LCD displays “E2”
and beeps 10 times.
Thermal control malfunction
Call our Consumer Service Center
toll free at 1-800-726-0190.
12
LIMITED THREE-YEAR
WARRANTY
(U.S. AND CANADA ONLY)
This warranty is available to consumers only. You are a
consumer if you own a Cuisinart
®
High Pressure Electric
Multicooker that was purchased at retail for personal,
family or household use. Except as otherwise required
under applicable law, this warranty is not available to
retailers or other commercial purchasers or owners.
We warrant that your Cuisinart
®
High Pressure Electric
Multicooker will be free of defects in materials and
workmanship under normal home use for 3 years from
the date of original purchase. We recommend that you
visit our website, www.cuisinart.com for a fast, efficient
way to complete your product registration. However,
product registration does not eliminate the need for the
consumer to maintain the original proof of purchase in
order to obtain the warranty benefits. In the event that
you do not have proof of purchase date, the purchase
date for purposes of this warranty will be the date of
manufacture.
If your Cuisinart
®
High Pressure Electric Multicooker
should prove to be defective within the warranty period,
we will repair it, or if we think necessary, replace it. To
obtain warranty service, simply call our toll-free number
1-800-726-0190 for additional information from our
Consumer Service Representatives, or send the
defective product to Consumer Service at Cuisinart,
7475 North Glen Harbor Blvd., Glendale, AZ 85307.
To facilitate the speed and accuracy of your return,
please enclose $10.00 for shipping and handling of
the product.
Please pay by check or money order made payable to
Cuisinart (California residents need only supply proof of
purchase and should call 1-800-726-0190 for shipping
instructions).
NOTE: For added protection and secure handling of any
Cuisinart product that is being returned, we recommend
you use a traceable, insured delivery service. Cuisinart
cannot be held responsible for in-transit damage or for
packages that are not delivered to us. Lost and/or
damaged products are not covered under warranty.
Please be sure to include your return address, daytime
phone number, description of the product defect,
product model number (located on bottom of product),
original date of purchase, and any other information
pertinent to the product’s return.
Your Cuisinart
®
High Pressure Electric Multicooker has
been manufactured to the strictest specifications and
has been designed for use only in 120 volt outlets and
only with authorized accessories and replacement parts.
This warranty expressly excludes any defects or
damages caused by attempted use of this unit with a
converter, as well as use with accessories, replacement
parts or repair service other than those authorized by
Cuisinart. This warranty does not cover any damage
caused by accident, misuse, shipment or other than
ordinary household use. This warranty excludes all
incidental or consequential damages. Some states do
not allow the exclusion or limitation of these damages,
so these exclusions may not apply to you. This warranty
gives you specific legal rights, and you may also have
other rights, which vary from state to state.
Important: If the nonconforming product is to be
serviced by someone other than Cuisinart’s Authorized
Service Center, please remind the servicer to call our
Consumer Service Center at 1-800-726-0190 to ensure
that the problem is properly diagnosed, the product is
serviced with the correct parts, and to ensure that the
product is still under warranty.
CALIFORNIA RESIDENTS ONLY
California law provides that for In-Warranty Service,
California residents have the option of returning a
nonconforming product (A) to the store where it was
purchased or (B) to another retail store that sells
Cuisinart products of the same type.
The retail store shall then, at its discretion, either repair
the product, refer the consumer to an independent repair
facility, replace the product, or refund the purchase price
less the amount directly attributable to the consumer’s
prior usage of the product. If the above two options do
not result in the appropriate relief to the consumer, the
consumer may then take the product to an independent
repair facility if service or repair can be economically
accomplished. Cuisinart and not the consumer will be
responsible for the reasonable cost of such service,
repair, replacement, or refund for nonconforming
products under warranty.
California residents may also, according to their
preference, return nonconforming products directly to
Cuisinart for repair, or if necessary, replacement, by
calling our Consumer Service Center toll free at
1-800-726-0190.
Cuisinart will be responsible for the cost of the repair,
replacement, and shipping and handling for such
products under warranty.
BEFORE RETURNING YOUR CUISINART PRODUCT
If you are experiencing problems with your Cuisinart
product, we suggest that you call our Cuisinart Service
Center at 1-800-726-0190 before returning your product
to be serviced. If servicing is needed, a representative
can confirm whether the product is under warranty and
direct you to the nearest service location.
13
TIPS AND HINTS
• Many family favorites can be easily adapted for
preparation in your Cuisinart
®
High Pressure Electric
Multicooker – soups, stews, side dishes and more.
• The amount of liquid needed when pressure cooking
is much less than for traditional cooking methods.
• Never exceed the Maximum Fill amount of
the multicooker.
• Make sure the lid is on firmly and tightly, and moved
as far clockwise as it will go to allow proper locking.
• Hot foods/liquids will come to pressure more quickly
than cold foods/liquids.
• When pressure cooking is completed, follow recipe
instructions for releasing pressure. For Quick
Pressure Release, it is important to begin
immediately upon completion of pressure cooking;
otherwise foods will continue to cook, and
may overcook.
• Do not store multicooker with lid on tightly.
This saves on gasket wear and tear.
• More nutrients are preserved during pressure
cooking than with traditional cooking methods, as
less liquid is used and thus fewer nutrients are lost
to evaporation.
• Always use at least ½ cup of liquid when
pressure cooking.
• To adapt your own recipes, find a similar one in our
recipe booklet and use it as a guide. In general,
cooking time will be at least one-third to one-half of
the traditional cooking time. Reduce your cooking
liquid by at least half – you may need to “play” with
your recipe to get it right. You may wish to add
vegetables at the end of cooking to avoid
overcooking. You can also use the cooking charts
provided as a guide.
• Power loss protection – in the event there is a power
outage while using your multicooker, the following
will occur:
Power loss for less than 3 minutes: Unit will turn on
and cooking will resume.
Power loss for more than 3 minutes: Unit will turn on
and Steam Release button will flash, indicating the
unit is still under pressure. Press the Steam Release
button to release pressure and follow operating
instructions to finish cooking.
COOKING GUIDE:
Poultry and Meats .............................................. 14
Vegetables .......................................................... 15
Rice and Grains .................................................. 16
Dried Beans ........................................................ 16
Recipes ............................................................... 17
PRESSURE HEAT-UP TIMES
When pressure cooking, remember that it will take
approximately 5 to 40 minutes (depending on the
starting temperature and recipe) for pressure to build
and pressure cooking to begin.
SUGGESTED COOKING TIMES
FOR POULTRY AND MEATS
Be sure to add at least 1 cup of liquid when
pressure cooking meats for 45 minutes or less, and
1½ cups if cooking for longer amounts of time. Be
sure to add vegetables, such as chopped onions,
carrots and celery, and aromatic herbs such as garlic,
parsley, thyme, etc., for added flavor. Most items are
cooked on High pressure unless otherwise indicated.
For best results and flavor, most poultry and meats
benefit from browning first. Cooking times will vary
slightly due to individual size of pieces and
starting temperatures.
14
POULTRY AND MEATS
FOOD COOKING TIME PRESSURE RELEASE METHOD
CHICKEN
Whole, up to 4 pounds
25 to 30 minutes
Quick Pressure Release
Chicken Breast, bone in,
3 pounds
8 to 10 minutes Quick Pressure Release
Boneless Chicken Breast,
2 pounds
5 to 6 minutes Quick Pressure Release
Thighs/Legs, bone in 9 to 12 minutes Quick Pressure Release
Thighs/Legs, boneless 8 to 10 minutes Quick Pressure Release
BEEF
Pot Roast, Bottom Round,
3 to 3½ pounds
60 to 90 minutes Natural Pressure Release
Brisket, 2½ to 3 pounds 55 minutes Natural Pressure Release
Corned Beef Brisket 60 to 90 minutes Natural Pressure Release
Short Ribs, 2 to 3 inches thick 50 minutes Natural Pressure Release
Stew – 1½- to 2-inch cubes 20 to 30 minutes
Natural Pressure Release
(see recipe for Beef Stew for times
with vegetables)
LAMB
Shanks, four, 12 ounces each 25 to 30 minutes Natural Pressure Release
Shoulder cubes for stew,
about 1½ inches
20 to 25 minutes Natural Pressure Release
PORK
Chops, Loin, bone in,
¾ to 1 inch thick
4 to 5 minutes, brown first Quick Pressure Release
Boneless Shoulder Roast,
about 3 pounds
50 to 55 minutes Natural Pressure Release
Spareribs, cut into 2 to
3 rib pieces
20 to 30 minutes Quick Pressure Release
VEAL
Boneless Shoulder Roast
10 minutes per pound (weight is
important to avoid overcooking)
Natural Pressure Release
Cubes for stew, 1½ to 2 inches 15 to 20 minutes Natural Pressure Release
15
VEGETABLES
Vegetables should be well washed and peeled if necessary. Vegetables cook very quickly – be sure to press
STOP and use Quick Pressure Release immediately after audible beep sounds. If vegetables require more
cooking, turn multicooker off, and cover to steam the vegetables until preferred texture is reached. Add ½ cup
water or liquid for cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time and
longer steaming time may be needed. When cooking vegetables, it is always best to undercook, then allow
additional time to steam – to avoid overcooking. All cooking is on High pressure unless otherwise indicated.
FOOD COOKING TIME PRESSURE RELEASE METHOD
Artichokes, 4 medium/large,
8 to 10 ounces each
10 to 12 minutes Quick Pressure Release
Beans, Green or Yellow Waxy,
1½ pounds, cut into 2-inch lengths
1 to 2 minutes Quick Pressure Release
Beets, medium-large 15 to 20 minutes Quick Pressure Release
Broccoli, cut into large florets 2 to 3 minutes Quick Pressure Release
Cauliflower, cut into large florets 2 to 3 minutes Quick Pressure Release
Carrots, cut into 2-inch lengths –
or “baby cut”
5 minutes Quick Pressure Release
Carrots, ½-inch slices 2 to 3 minutes Quick Pressure Release
Corn, 4 to 6 ears (use trivet/rack) 2 to 3 minutes Quick Pressure Release
Greens, collards, kale, cut into
1-inch strips
5 to 7 minutes Quick Pressure Release
Onions, baby, peeled 2 to 4 minutes Quick Pressure Release
Parsnips, peeled, cut into
2-inch pieces
3 to 4 minutes Quick Pressure Release
Parsnips, ½-inch slices 1 to 2 minutes Quick Pressure Release
POTATOES
White, medium, quartered 5 to 7 minutes Quick Pressure Release
Red, new (2 to 3 oz. each) 5 to 8 minutes Quick Pressure Release
Sweet, 2-inch cubes 4 to 5 minutes Quick Pressure Release
SQUASH
Acorn, halved and seeded 6 to 8 minutes Quick Pressure Release
Butternut, peeled and sliced 3 to 4 minutes Quick Pressure Release
Spaghetti, halved 10 to 12 minutes Quick Pressure Release
Squash, Yellow Crookneck or
Zucchini, cut into ½-inch slices
1 to 2 minutes Quick Pressure Release
16
RICE AND GRAINS
DRIED BEANS
• Before cooking dried beans, pick over and discard any broken or shriveled beans or bits of dirt and debris.
Rinse beans and drain.
• Beans may be soaked overnight, but the multicooker allows you to cook beans without presoaking.
• Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional flavor. Do not salt before
cooking, as salt inhibits cooking.
• Cook beans in large batches (1 pound beans + 8 cups water + seasonings + onion, garlic, herbs to taste) and
freeze in 1-cup amounts to add to other dishes.
• Never fill multicooker more than half full when cooking beans.
• Add 2 teaspoons oil per cup of beans to prevent foaming.
• After cooking beans, clean lid, gasket, pressure limit valve, and red float valve carefully.
• When cooking unsoaked beans, use High pressure and Natural Pressure Release.
• When cooking soaked beans, use High pressure and a combination of Natural Pressure Release for 10 minutes
and then Quick Pressure Release.
• If beans are not completely cooked (this is partially dependent on the age of the dried beans, something you
will have no control over), select Reduce and allow the beans to simmer until cooked tender. As with
vegetables, it is better to undercook and allow to simmer to complete cooking.
GRAINS (1 CUP)
COOKING TIME
MINUTES
(HIGH PRESSURE)
LIQUID NEEDED
PRESSURE RELEASE
METHOD
Barley (pearl) 20 to 25 3 cups Quick
Brown Rice 20 2 cups Natural
Bulgur 62 cupsQuick
Farro (whole grain) 18 3 cups Quick
Quinoa 5 1½ cups Quick
Steel-Cut Oats 5 3 cups Natural
White Rice (long grain) 4 to 6 1½ cups Quick
Wild Rice 22 3 to 4 cups Quick
BEANS (1 CUP)
(+ 8 CUPS WATER)
COOKING TIME
(SOAKED OVERNIGHT)
COOKING TIME (UNSOAKED) YIELD
Black Beans 5 minutes 10 minutes 2 cups
Cannellini 4 minutes 10 minutes 2 cups
Chickpeas
(Garbanzo Beans)
5 minutes 15 minutes 2½ cups
Great Northern 4 minutes 10 minutes 2¼ cups
Lentils N.A. 8 to 10 minutes 2 cups
Pinto 5 minutes 10 minutes 2¼ cups
Navy Beans 5 minutes 10 minutes 2 cups
Red Beans 5 minutes 10 minutes 2 cups
Split Peas N.A. 8 to 10 minutes 2 cups
17
RECIPES
Steel-Cut Oats ....................................................17
Mixed Grain Breakfast Porridge ......................... 18
Oatmeal Breakfast Bowl.....................................18
French Toast Strata ............................................ 18
Breakfast Bread Pudding ................................... 19
Frittata ................................................................ 20
Hard-Boiled Eggs ............................................... 20
Deviled Eggs ...................................................... 20
Macaroni and Cheese ........................................ 21
Mashed Potatoes ............................................... 21
Sautéed Kale ...................................................... 22
“Braised” Collards ..............................................22
White Bean Dip .................................................. 22
Chickpeas with Sausage and Kale .................... 23
Baked Beans ...................................................... 23
Artichokes with Three Sauces ............................ 24
Green Beans with Shallots and Pine Nuts .........25
Italian Farro and Arugula Salad ..........................25
Tabbouleh ........................................................... 26
Chicken Stock ................................................... 26
Vegetable Stock ................................................. 27
Mushroom Stock ................................................ 27
Brown Beef Stock .............................................. 28
Seafood Stock ....................................................28
Bone Broth ......................................................... 29
Quick Chicken Soup .......................................... 29
Chicken Tortilla Soup ......................................... 29
Udon Soup ......................................................... 30
Pho ..................................................................... 30
Pasta e Fagioli .................................................... 31
Lentil Soup ......................................................... 32
Vegetarian Bean Chili ......................................... 32
Mushroom Risotto .............................................. 33
Spring Pea Risotto ............................................. 33
Seafood Risotto ................................................. 34
Black Beans and Rice ........................................ 34
Marinara Sauce .................................................. 35
Meatballs in Sauce .............................................35
“Baked” Ziti ........................................................ 36
Quick Turkey Chili .............................................. 36
Traditional Brisket ............................................... 36
Lamb Shanks with Olives and Prunes ............... 37
Chicken and Dumplings ..................................... 38
Honey-Glazed Salmon ....................................... 39
Arroz con Pollo ................................................... 39
Simple Chicken .................................................. 40
Carne Mechada .................................................. 40
Asian-Style Pork Ribs ........................................ 41
Chicken Tikka Masala ........................................ 41
Chicken Adobo ...................................................42
Chicken Tinga ....................................................43
Carne con Chili ................................................... 43
Thai-Style Green Curry Vegetables .................... 44
Pineapple Chipotle Pulled Pork ......................... 45
Creamy Rice Pudding ........................................ 45
Dulce de Leche ..................................................45
Chocolate Pudding............................................. 46
Black and White Cheesecake ............................ 46
“Baked” Apples .................................................. 47
Cherry Chocolate-Chip Bread Pudding ............. 48
Pear “Sauce” ......................................................48
Steel-Cut Oats
Traditionally, steel-cut oats take care, time
and a watchful eye, but in the multicooker it’s
a hands-off, quick task for perfectly cooked,
creamy oats.
Makes about 7 cups
2 cups steel-cut oats (not quick cooking)
2 cinnamon sticks
2 tablespoons pure maple syrup
¾ cup dried fruit
2 pinches ground nutmeg
Pinch kosher salt
6 cups water
1. Put all of the ingredients into the cooking pot
of the Cuisinart
®
Multicooker. Secure the lid
and select Rice/Grains. Set the pressure to
High, the time for 5 minutes, and press Start.
When the tone sounds, allow pressure to
release naturally.
2. Once pressure has released completely,
remove lid and remove the cinnamon sticks.
18
3. Stir to combine and serve immediately.
Nutritional information per serving (½ cup):
Calories 131 (26% from fat) • carb. 22g • pro. 3g
fat 4g • sat. fat 2g • chol. 0mg • sod. 20mg
calc. 8mg • fiber 3g
Mixed Grain
Breakfast Porridge
A hearty, healthy, and filling way
to start the day.
Makes about 6 cups
1 cup steel-cut oats (not quick cooking)
½ cup short-grain brown rice
½ cup quinoa
2
⁄
3
cup chopped unsalted pecans
²⁄
³
cup dried fruit
¼ cup unsweetened shredded coconut
2 cinnamon sticks
2 to 4 tablespoons pure maple syrup
2 tablespoons coconut oil
2 pinches ground nutmeg
Pinch kosher salt
5 cups water
1. Put all of the ingredients into the cooking pot
of the Cuisinart
®
Multicooker. Secure the lid
and select Rice/Grains. Set the pressure to
High, set the time for 10 minutes, and press
Start. When the tone sounds, allow pressure
to release naturally.
2. Once pressure is completely released, open
the lid and remove the cinnamon sticks.
3. Stir to combine and serve immediately.
Nutritional information per serving (1 cup):
Calories 390 (32% from fat) • carb. 61g • pro. 8g
fat 14g • sat. fat 5g • chol. 0mg • sod. 32mg
calc. 45mg • fiber 7g
Oatmeal Breakfast Bowl
Cooking oats in larger batches allows you to be
creative with breakfast in the morning. Top warm
oats with whatever you have on hand, but
we think the mix of yogurt, jam, and fruit is a
winning combination.
Makes 4 servings
2 cups cooked steel-cut oats, warm
¼ cup seedless raspberry jam
¼ cup plain Greek yogurt (any fat variety)
½ cup fresh raspberries
¼ cup chopped pecans
1 teaspoon chia seeds
Divide the oatmeal among four serving bowls.
Swirl an even amount of raspberry jam and
yogurt into each bowl. Top with the fresh
raspberries, pecans, and chia seeds.
Nutritional information per serving (about 1 cup):
Calories 271 (26% from fat) • carb. 44g • pro. 8g
fat 8g • sat. fat 1g • chol. 0mg • sod. 16mg
calc. 39mg • fiber 6g
French Toast Strata
French toast without standing over the stove. It
can be prepped the night before, and then just
put into the Cuisinart
®
Multicooker to be ready
for a house full of guests.
Makes 8 servings
4 large eggs
2 cups whole milk*
1 cup heavy cream*
1
⁄
3
cup pure maple syrup
1 tablespoon pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon kosher salt
1 loaf challah or brioche bread (about 1
pound), cut into 2-inch pieces
Nonstick cooking spray
1. Put the eggs, milk, cream, maple syrup,
vanilla extract, spices, and salt into a large
bowl. Whisk to combine.
2. Add the bread pieces to the large bowl and
stir to completely coat – press down the
bread so each piece is fully submerged.
Cover the bowl with plastic wrap and
refrigerate for a minimum of 3 hours, or up
to overnight.
3. Thirty minutes prior to cooking the strata,
remove from the refrigerator and allow to rest
at room temperature.
4. Lightly coat a 2-quart ceramic baking dish,
no larger than 7 inches in diameter, with
nonstick cooking spray. Transfer the soaked
bread mixture to the baking dish. Cover with
aluminum foil that has also been coated with
nonstick cooking spray.
5. Put the rack into the cooking pot of the
Cuisinart
®
Multicooker with 2 cups of water.
Cut a piece of aluminum foil that is about 24
inches long. Fold in half lengthwise, then fold
in half again two more times to create a strip
19
about 24 inches in length and 2 inches wide
to make a cradle.
6. Put the filled baking dish in the center of the
foil strip and then carefully lift and transfer to
the rack in the cooking pot.
7. Secure the lid and select Custom. Set the
pressure to Low, the time for 45 minutes, and
press Start.
8. When the tone sounds, press the Steam
Release button to quickly release pressure.
9. Once pressure is completely released, open
lid and, using potholders, carefully lift the foil
cradle and baking dish out of the cooking
pot, and serve immediately.
*The whole milk and cream can be
substituted in equal amounts with any dairy-
free milk alternative.
Nutritional information per serving:
Calories 376 (44% from fat) • carb. 40g • pro. 10g
fat 18g • sat. fat 10g • chol. 168mg • sod. 368mg
calc. 156mg • fiber 2g
Breakfast Bread Pudding
For the savory breakfast lovers out there, this
recipe is very versatile. You can substitute
bacon, pancetta, or leave the meat out entirely
and pack it full of vegetables.
Makes 8 servings
2 links (about 6 ounces) breakfast
sausage, fresh or precooked
1 tablespoon olive oil
1 small shallot, finely chopped
2 garlic cloves, finely chopped
6 large eggs
1 cup whole milk
1 cup heavy cream
½ teaspoon kosher salt
¼ teaspoon paprika
2 pinches freshly ground black pepper
1 loaf challah or brioche bread (about 1
pound), cut into 2-inch pieces
1 cup (about 3 ounces) shredded Gruyère
Nonstick cooking spray
1. If using fresh sausage, remove casings. If
using precooked sausage, cut into ¼-inch
slices; reserve.
2. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to High, set the time for
10 minutes, and press Start.
3. Once the unit is preheated and the oil is
hot, add the sausage. Cook until browned,
breaking up fresh sausage, if using. Remove
and reserve cooked sausage.
4. Add the shallot and garlic and cook until
softened, about 30 seconds. Press Stop.
5. Put the eggs, milk, cream, salt, paprika,
and pepper in a large mixing bowl. Whisk to
completely combine.
6. Add the bread pieces to the large bowl and
stir to completely coat – press down the
bread so each piece is fully submerged. Stir
in the browned sausage, shallot, garlic, and
shredded cheese. Cover the bowl with plastic
wrap and refrigerate for a minimum of 3
hours, or up to overnight.
7. Thirty minutes prior to cooking bread
pudding, remove from the refrigerator and
allow to rest at room temperature.
8. Lightly coat a 2-quart ceramic baking dish,
no larger than 7 inches in diameter, with
nonstick cooking spray. Transfer the soaked
bread mixture to the baking dish. Cover with
aluminum foil that has also been coated with
nonstick cooking spray.
9. Put the rack into the cooking pot of the
Cuisinart
®
Multicooker with 2 cups of water.
Cut a piece of aluminum foil that is about 24
inches long. Fold in half lengthwise, then fold
in half again two more times to create a strip
about 24 inches in length and 2 inches wide
to make a cradle.
10. Put the filled baking dish in the center of the
foil strip and then carefully lift and transfer to
the rack in the cooking pot.
11. Secure the lid and select Custom. Set the
pressure to Low, the time for 45 minutes, and
press Start.
12. When the tone sounds, press the Steam
Release button to quickly release pressure.
13. Once pressure is completely released,
open lid and, using potholders, lift the foil
cradle and casserole out of the cooking pot.
Serve immediately.
Nutritional information per serving:
Calories 460 (58% from fat) • carb. 30g • pro. 17g
fat 29g • sat. fat 14g • chol. 238mg • sod. 565mg
calc. 223mg • fiber 1g
20
Frittata
The Cuisinart
®
Multicooker really can do it
all. Be sure to have potholders on hand when
inverting the frittata onto a serving plate.
Makes 6 servings
1 tablespoon olive oil
¼
to ½ medium leek, thinly sliced
¼ teaspoon kosher salt, divided
Pinch freshly ground black pepper
8 large eggs
½ cup milk (any fat variety)
Nonstick cooking spray
½ cup shredded cheese
1 tablespoon thinly sliced chives
1. Put the olive oil in the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to Low, the time for 5
minutes, and press Start.
2. Once the unit is preheated and the oil is hot,
add the leek with a pinch each of the salt and
pepper. Sauté until the leek is softened, but
does not pick up any color. Remove and cool
slightly.
3. Put the eggs, milk, and remaining salt into a
large mixing bowl. Whisk until combined.
4. Lightly coat a round ceramic baking/
casserole dish, no larger than 7 inches in
diameter, with the nonstick cooking spray.
Add the egg mixture and then stir in the
sautéed leek. Top with the cheese and
chives. Cover with aluminum foil that has also
been coated with nonstick cooking spray.
5. Put the rack into the cooking pot of the
Cuisinart
®
Multicooker with 2 cups of water.
Cut a piece of aluminum foil that is about 24
inches long. Fold in half lengthwise, then fold
in half again two more times to create a strip
about 24 inches in length and 2 inches wide
to make a cradle.
6. Put the filled baking dish in the center of the
foil strip and then carefully lift, and transfer to
the rack in the cooking pot.
7. Secure the lid and select Custom. Set the
pressure to Low, the time for 10 minutes,
and press Start.
8. Once the tone sounds, press the Steam
Release button to quickly release pressure.
9. When pressure is completely released,
carefully open lid and, using potholders,
lift the foil cradle and casserole out of the
cooking pot. Uncover and invert frittata onto
a serving plate and serve immediately.
Nutritional information per serving:
Calories 164 (64% from fat) • carb. 4g • pro. 6g
fat 12g • sat. fat 4g • chol. 257mg • sod. 252mg
calc. 113mg • fiber 0g
Hard-Boiled Eggs
The timing in this recipe is for a true hard-boiled
egg. To have it a little less done, just reduce the
time slightly, about 4 minutes for a medium-
cooked egg.
Makes 6 hard-boiled eggs
1 cup water
6 large eggs
Ice bath (bowl of water filled
with ice cubes)
1. Insert the rack into the cooking pot of the
Cuisinart
®
Multicooker and add the water.
2. Using a safety pin, pierce a small hole in the
bottom (the larger part) of each egg. Place
the eggs on the rack.
3. Secure the lid and select Custom. Set the
pressure to Low, the time for 6 minutes, and
press Start.
4. Once the tone sounds, press the Steam
Release button to quickly release pressure.
5. When the pressure is completely released,
carefully open the lid and remove the eggs.
Immediately place the cooked eggs into the
ice bath to prevent overcooking.
6. If not using or consuming the eggs
immediately, store in refrigerator until ready
to serve.
Nutritional information per egg:
Calories 72 (62% from fat) • carb. 0g • pro. 6g
fat 5g • sat. fat 2g • chol. 186mg • sod. 71mg
calc. 28mg • fiber 0g
Deviled Eggs
One cannot make hard-boiled eggs without
thinking up a great deviled egg recipe. This has
the classic flavors, but we encourage topping
with bacon bits, chives, or spices to finish.
Makes 12 servings
6 hard-boiled eggs
3 tablespoons mayonnaise
1 tablespoon olive oil
21
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 to 2 dashes hot sauce
2 pinches kosher salt
Pinch freshly ground black pepper
1 tablespoon fresh herbs
Paprika, for garnish
1. Peel and carefully slice eggs in half
lengthwise.
2. Remove the yolks and put into the work bowl
of a Cuisinart
®
Food Processor fitted with the
metal chopping blade. Process until smooth.
Pulse in the remaining ingredients, except
for the herbs and paprika, and then process
again until smooth. Pulse in the herbs to
roughly chop and incorporate. Taste and
adjust seasoning as desired. (This mixture
can also be mashed with a fork if a food
processor is not available.)
3. Spoon or pipe the yolk filling into the center
of each egg white. Sprinkle with paprika
before serving.
Nutritional information per serving:
Calories 71 (80% from fat) • carb. 0g • pro. 3g
fat 6g • sat. fat 1g • chol. 96mg • sod. 86mg
calc. 15mg • fiber 0g
Macaroni and Cheese
If your kids live on boxed macaroni
and cheese, you can duplicate here with this
simple recipe. We will be surprised if they can
notice a difference!
Makes 11 cups
1 pound dry macaroni (or another similar,
small-cut pasta)
4 cups water
1 teaspoon kosher salt
2 cups whole milk
8 ounces cream cheese, room
temperature
1 teaspoon dry mustard
1 pound shredded cheese, a mixture of
your favorite, good melting cheeses,
such as Cheddar, Monterey Jack,
Colby, Gouda, etc.
1. Put the pasta, water, and salt into the cooking
pot of the Cuisinart
®
Multicooker.
2. Secure the lid and select Custom. Set the
pressure to High, the time for 4 minutes, and
press Start.
3. Once the tone sounds, press the Steam
Release button to quickly release pressure.
4. When the pressure is completely released,
carefully open the lid and first stir in half of
the cream cheese and half of the milk. Select
Sauté/Brown, set the temperature to Low and
stir well. Once those are incorporated, stir in
the remaining cream cheese and milk, dry
mustard and finish with the shredded cheese.
5. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 410 (49% from fat) • carb. 34g • pro. 17g
fat 22g • sat. fat 13g • chol. 69mg • sod. 567mg
calc. 373mg • fiber 1g
Mashed Potatoes
Everyone is fighting for oven and stove space
during the holidays, so why not move one of
those dishes to the Cuisinart
®
Multicooker?
Makes 5 cups
2 pounds Yukon Gold potatoes, peeled
and cut into 1- to 2-inch pieces
½ cup water
4 to 6 tablespoons unsalted butter
¾ cup whole milk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Put all of the ingredients into the cooking pot
of the Cuisinart
®
Multicooker.
2. Secure the lid and select Custom. Set the
pressure to High, the time for 8 minutes, and
press Start.
3. Once the tone sounds, press the Steam
Release button to quickly release pressure.
4. When the pressure is completely released,
carefully open the lid and transfer to a serving
bowl. Mash to desired consistency, taste and
adjust seasoning to taste.
Nutritional information per serving (½ cup):
Calories 228 (40% from fat) • carb. 30g • pro. 4g
fat 10g • sat. fat 6g • chol. 28mg • sod. 273mg
calc. 59mg • fiber 4g
22
Sautéed Kale
Having a side dish be cooked in 2 minutes is a
small miracle. Here we prove that it is possible!
Makes about 3 cups
1 tablespoon olive oil
1 garlic clove, smashed
¼ teaspoon kosher salt, divided
1 bunch curly kale, stems removed and
roughly chopped (about 8 to
10 cups, chopped)
½ cup chicken broth, low sodium
Pinch crushed red pepper
1. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker.
2. Select Sauté/Brown. Set the temperature to
Low and press Start.
3. Once the unit is preheated and the oil is hot,
add the garlic and a pinch of the salt. Sauté
until fragrant and softened.
4. Stir in the kale, broth, remaining salt,
and the crushed red pepper. Stir to combine.
Press Stop.
5. Secure the lid and select Custom. Set the
pressure to High, the time for 2 minutes, and
press Start.
6. Once the tone sounds, press Stop and then
press the Steam Release button to quickly
release pressure.
7. When the pressure is completely released,
carefully open the lid and transfer to a serving
bowl. Taste and adjust seasoning as desired.
Nutritional information per serving (½ cup):
Calories 180 (36% from fat) • carb. 21g • pro. 8g
fat 7g • sat. fat 2g • chol. 34mg • sod. 575mg
calc. 56mg • fiber 4g
“Braised” Collards
A standard side for most Southern barbecues,
the Cuisinart
®
Multicooker seals in the flavor in
very little time.
Makes about 4 cups
2 slices thick-cut bacon (extra smoky in
flavor, if possible), chopped
1 shallot, thinly sliced
1 head collard greens, thick
stems removed and sliced (about 8
cups, sliced)
Pinch kosher salt
2 tablespoons cider vinegar
¾ cup chicken broth, low sodium
1. Select Sauté/Brown, set the temperature to
High, and press Start.
2. Once the unit is preheated, add the bacon to
the cooking pot of the Cuisinart
®
Multicooker.
Brown the bacon until it is crispy. Once the
bacon is nicely cooked, add the shallot and
sauté until softened, about 2 minutes.
3. Add the collards, salt, and vinegar. Stir to
combine. Press Stop.
4. Secure the lid and select Custom. Set the
pressure to High, the time for 6 minutes, and
press Start.
5. When the tone sounds, press the Steam
Release button to quickly release pressure.
6. Once the pressure is completely released,
carefully open the lid and transfer to a serving
bowl. Taste and adjust seasoning as desired.
Nutritional information per serving (½ cup):
Calories 47 (63% from fat) • carb. 2g • pro. 2g
fat 3g • sat. fat 1g • chol. 5mg • sod. 141mg
calc. 53mg • fiber 1g
White Bean Dip
The instructions are for soaked beans,
which makes for a slightly creamier dip. If times
does not permit to soak the beans, the beauty
of a multicooker is that they can cook
without soaking. The cooking time will need
to be adjusted to 10 minutes.
Makes about 3½ cups
½ pound white beans, preferably a softer
variety like Great Northern, dried and
preferably soaked overnight
8 cups water
1 teaspoon fresh rosemary
1 garlic clove, crushed
½ teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons olive oil
¾ cup water
Pinch crushed red pepper
½ teaspoon kosher salt
1. Drain and rinse the soaked beans. Put the
beans and the water into the cooking pot of
the Cuisinart
®
Multicooker. Secure the lid.
2. Select Beans. Set the time for 4 minutes, and
press Start.
3. Once the tone sounds, allow the pressure
to release naturally for 10 minutes, and then
23
press the Steam Release button to quickly
release pressure.
4. When the pressure is completely released,
carefully open the lid and drain the beans.
5. Allow the beans to cool for about 10 minutes,
until they are still warm, but not hot.
Transfer the beans to the bowl of a food
processor fitted with the chopping blade.
Add the remaining ingredients and process
until smooth.
6. Taste and adjust seasoning as desired.
Nutritional information per serving (¼ cup):
Calories 132 (13% from fat) • carb. 22g • pro. 8g
fat 2g • sat. fat 0g • chol. 0mg • sod. 242mg
calc. 70mg • fiber 7g
Chickpeas with Sausage
and Kale
This is hearty enough to be served as a main
dish when served over rice.
Makes about 6 cups
1 tablespoon olive oil
2 garlic cloves, thinly sliced
2 links precooked chicken
sausage, sliced*
1 tablespoon white wine
1 bunch Lacinato (flat) kale, chopped into
small pieces (4 to 5 cups, chopped)
2 cups cooked chickpeas**
½ cup chicken broth, low sodium
1. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown,
set the temperature to Low, and press Start.
2. Once the unit is preheated and the oil is hot,
add the garlic and sausage and cook until the
sausage is nicely browned. Stir in the wine
and cook until completely reduced.
Press Stop.
3. Add the kale, chickpeas, and broth. Secure
the lid and select Custom. Set the pressure to
Low, the time for 1 minute, and press Start.
4. When the tone sounds, press the Steam
Release button to quickly release pressure.
5. Once the pressure is completely released,
carefully open the lid and transfer to a serving
bowl. Taste and adjust seasoning as desired.
*We used the precooked sausage, which is easily
sliced. You can also use raw sausage; just take
it out of the casings and crumble while cooking.
Be sure to cook through until no longer pink.
**If using chickpeas that were previously cooked
in the Multicooker, cook them on the slightly firm
side so they hold up well in this dish.
Nutritional information per serving (1 cup):
Calories 180 (36% from fat) • carb. 21g • pro. 8g
fat 7g • sat. fat 2g • chol. 34mg • sod. 575mg
calc. 56mg • fiber 4g
Baked Beans
No summer party is complete without a big pot
of baked beans.
Makes about 7 cups
1 pound dried navy beans
8 cups water
8 ounces thick-cut bacon, chopped
1 onion, finely chopped
1 garlic clove, finely chopped
3 cups chicken broth, low sodium
1
⁄
3
cup pure maple syrup
¼ cup packed light brown sugar
2 tablespoons Dijon mustard
2 tablespoons tomato paste
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Put the beans and water into the cooking pot
of the Cuisinart
®
Multicooker.
2. Select Beans. Set the time for 8 minutes.
Press Start.
3. When the tone sounds, press the Steam
Release button to quickly release pressure.
Press Stop.
4. Once the pressure is completely released,
carefully open the lid. Drain the beans and
reserve. NOTE: These beans are only partially
cooked at this step. They will finish cooking
with the remaining ingredients.
5. Select Sauté/Brown, set the temperature to
High, and press Start.
6. When the unit is preheated, add the bacon
and onion to the cooking pot. Brown the
bacon until it is crispy and the onion is golden
and softened, about 15 minutes. Press Stop.
7. Add the remaining ingredients, including the
reserved beans. Secure the lid and select
Beans. Set the time to 1 hour and press Start.
8. When the tone sounds, allow the pressure to
release naturally.
24
9. Once the pressure is completely released,
carefully open the lid. Stir to combine. Taste
and adjust seasoning as desired. If the
mixture is too thin to your liking, press Stop
and select Reduce. Simmer until mixture is
thickened to desired taste.
Nutritional information per serving (½ cup):
Calories 226 (31% from fat) • carb. 30g • pro. 10g
fat 8g • sat. fat 2g • chol. 11mg • sod. 399mg
calc. 67mg • fiber 8g
Artichokes with
Three Sauces
Perfect artichokes, ready in just 10 minutes! The
best part is that these can be made in advance
and served at room temperature with any one of
our suggested sauces.
Makes 4 artichokes
1 cup water
1 lemon, halved
4 medium artichokes
1. Put water and the juice of lemon half into the
cooking pot of the Cuisinart
®
Multicooker.
2. Prepare artichokes by cutting the stem off
at the base to make an even, flat surface.
Cut one-third off the top, and trim the outer
layers of tough leaves.
3. Rub the cut parts of the artichoke with the
remaining lemon half. Place artichokes into
the pot. Secure the lid and select Custom.
Set the pressure to High, the time for 10
minutes, and press Start. When the tone
sounds, use Quick Pressure Release.
4. Once pressure has completely released,
remove lid.
5. Serve immediately with melted butter or one
of our suggested dipping sauces.
Nutritional information per serving (one artichoke):
Calories 76 (2% from fat) • carb. 17g • pro. 5g
fat 0g • sat. fat 0g • chol. 0mg • sod. 152mg
calc. 71mg • fiber 9g
Garlic-Chile Oil
A simple oil for the artichokes, any leftovers can
be used for dipping bread.
Makes ½ cup
½ cup olive oil
4 garlic cloves, thinly sliced
Pinch kosher salt
Pinch freshly ground black pepper
Pinch red pepper flakes
Put the oil and garlic in a small saucepan set
over medium heat. Cook until garlic is fragrant,
but has not picked up any color, 3 to 5 minutes.
Remove from the heat, add the remaining
ingredients and allow to cool. Cover and steep
for 1 hour. Strain into a jar or small serving/
dipping bowl (discard the garlic).
The oil can be stored at room temperature for
24 hours, or in the refrigerator for up to 1 week
(bring to room temperature before serving).
Nutritional information per serving (2 teaspoons):
Calories 82 (98% from fat) • carb. 0g • pro. 0g
fat 9g • sat. fat 1g • chol. 0mg • sod. 12mg
calc. 2mg • fiber 0g
Lemon-Thyme Butter
The melted butter coats the artichoke leaves
perfectly, and the hint of lemon brightens up this
delicious dipping sauce.
Makes about ½ cup
8 tablespoons (1 stick) unsalted butter
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves
½ teaspoon grated lemon zest
Pinch kosher salt
Put the butter in a small saucepan to melt.
Remove from heat and cool slightly. Add the
remaining ingredients and stir to combine.
Serve warm.
Nutritional information per serving (1 teaspoon):
Calories 67 (99% from fat) • carb. 0g • pro. 0g
fat 7g • sat. fat 5g • chol. 20mg • sod. 24mg
calc. 1mg • fiber 0g
25
Hollandaise
This classic sauce can be made in a blender,
food processor, or by hand, but we have found
in our testing that the hand blender is the quick-
est and most foolproof way to prepare it.
Makes 1½ cups
4 large egg yolks
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
½ pound (2 sticks) unsalted butter, melted
and kept slightly warm (not hot)
Warm water, as needed
1. Put the egg yolks, lemon juice, and salt into
the blending cup of a hand blender (or a tall,
shatterproof cup would work well). Slowly
pour the warm butter into the cup, carefully
leaving any white milk solids on the bottom
of the pot behind. Allow to rest for about
1 minute.
2. Insert the blending shaft into the blending
cup so that the blade guard touches the
bottom of the cup. Blend, using Low speed
if available, keeping the blade on the bottom.
Once the ingredients thicken and start to
emulsify, continue processing, using a gentle
up-and-down motion, until thick and all the
ingredients are incorporated.
3. If sauce is too thick, blend in warm water, 1
teaspoon at a time, until desired consistency
is achieved (approximately 2 tablespoons
water total).
4. Taste and adjust seasoning as desired.
Serve immediately or transfer to a double
boiler to keep warm.
Nutritional information per serving (1 tablespoon):
Calories 115 (97% from fat) • carb. 0g • pro. 1g
fat 12g • sat. fat 7g • chol. 76mg • sod. 109mg
calc. 6mg • fiber 0g
Green Beans with
Shallots and Pine Nuts
This side dish is elegant enough for a dinner
party, yet simple enough to make every day.
Makes about 8 cups
1
⁄
3
cup pine nuts
2 tablespoons unsalted butter
1 medium to large shallot (about 3
ounces), peeled and thinly sliced
¾ teaspoon kosher salt
24 ounces green beans, trimmed
2 tablespoons fresh lemon juice
1 cup water
1. Put the pine nuts into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to Low and press Start.
2. The pine nuts will cook rather quickly, so be
sure to continually stir until they are lightly
toasted, about 5 minutes.
3. Add the butter to the pot with the shallot to
slightly sauté and soften.
4. Sprinkle with salt and then add the green
beans, lemon juice, and water. Press Stop.
5. Secure lid and select Custom. Set the
pressure to High, the time for 1 minute,
and press Start.
6. When the tone sounds, press the Steam
Release button to quickly release pressure.
7. Once the pressure is completely released,
carefully open the lid and stir together, taste,
and adjust seasoning as desired.
Nutritional information per serving (½ cup):
Calories 64 (73% from fat) • carb. 4g • pro. 2g
fat 5g • sat. fat 1g • chol. 4mg • sod. 151 mg
calc. 17mg • fiber 1g
Italian Farro
and Arugula Salad
A showstopper of a salad served
either warm or cold.
Makes about 4 cups
1½ cups dried farro
2¼ cups water
2 cups baby arugula
1 cup artichoke hearts, quartered or
halved
1 cup thinly sliced radicchio (about ¼
average head)
¼ cup extra virgin olive oil
1 to 2 teaspoons fresh lemon juice
¼ teaspoon kosher salt
1
⁄
8
teaspoon freshly ground black pepper
2 tablespoons shaved Parmesan
1. Put the farro and water into the cooking pot
of the Cuisinart
®
Multicooker. Select Rice/
Grains. Set the pressure to High and the time
for 18 minutes. Secure the lid and
press Start.
26
2. When the tone sounds, press the Steam
Release button to quickly release pressure.
3. Once the pressure is completely released,
drain and then transfer the farro to a large
serving bowl. Add the remaining ingredients,
except for the Parmesan, and toss to
combine. Top with the shaved Parmesan and
serve immediately.
Nutritional Information per serving (½ cup):
Calories 156 (43% from fat) • carb. 19g • pro. 4g
fat 6g • sat. fat 1g • chol. 1mg • sod. 200mg
calc. 21mg • fiber 4g
Tabbouleh
This recipe is great for entertaining.
Makes about 6 cups
1 cup bulgur wheat
2 cups water
2 cups fresh parsley, chopped
½ cup fresh mint, chopped
2 cups grape tomatoes, halved
3 green onions, thinly sliced
2 tablespoons extra virgin olive oil
¼ cup fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch ground cumin
1. Put the bulgur and water in the cooking pot of
the Cuisinart
®
Multicooker. Secure the lid and
select Rice/Grains. Set the pressure to High,
the time for 6 minutes, and press Start.
2. When the tone sounds, press the Steam
Release button to quickly release pressure.
3. Once all of the pressure is completely
released, carefully open the lid and add the
remaining ingredients; toss to combine.
4. Taste and adjust seasoning and serve
immediately.
Nutritional information per serving (½ cup):
Calories 88 (41% from fat) • carb. 12g • pro. 2g
fat 4g • sat. fat 1g • chol. 0mg • sod. 54mg
calc. 41mg • fiber 3g
Chicken Stock
This nourishing stock has many uses. Sip it
plain, use it as a base for soups and stews, or
store it in 1-cup containers to cook with, or to
warm up meals.
Makes about 10 cups
4 pounds chicken parts with bones
3 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 medium onion, cut into about 2-inch
chunks
1 garlic clove, peeled
15 parsley stems
3 thyme sprigs
2 teaspoons black peppercorns
2 bay leaves
7 to 8 cups water (being sure not to go above
the maximum fill line in the cooking
pot)
1. Put all of the ingredients into the cooking pot
of the Cuisinart
®
Multicooker. Secure the lid
and select Stock. Set the pressure to High,
the time for 1 hour 20 minutes, and press
Start. When the tone sounds, allow pressure
to release naturally.
2. Once pressure is completely released,
carefully remove lid and strain stock through
a fine mesh strainer.
3. Cool strained stock to room temperature
before transferring to the refrigerator to
complete the cooling process. When ready to
use or serve, use a spoon to discard the solid
fat that sits on top of the stock. Stock may be
stored for 7 days in the refrigerator and up to
6 months in the freezer.
NOTE: If time is short, stock can be prepared
in 30 minutes – the flavor deepens the longer
it cooks.
Nutritional information per serving (1 cup):
Calories 86 (7% from fat) • carb. 1g • pro. 6g
fat 3g • sat. fat 1g • chol. 0mg • sod. 343mg
calc. 0mg • fiber 0g
27
Vegetable Stock
While this recipe uses whole vegetables, scraps
can also be added. Store carrot peels, celery
leaves and ends, onion skins, mushroom stems,
and herbs in an airtight container in the freezer.
Add to the veggie stock ingredients to enhance
a flavorful, vegetarian stock.
Makes about 9 cups
1 tablespoon olive oil
8 ounces sliced mushrooms
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 leek, cleaned well, trimmed and cut into
2-inch pieces
1 onion, quartered
2 garlic cloves, peeled
2 teaspoons black peppercorns
10 parsley stems
2 thyme sprigs
2 bay leaves
7 to 8 cups water (being sure not to go
above the maximum fill line in the
cooking pot)
1. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker and select Sauté/
Brown. Set the temperature to Low and
press Start.
2. Once the oil is hot, add the mushrooms.
Cook until the edges of the mushrooms are
brown, about 5 minutes. Press Stop.
3. Add the remaining ingredients. Secure the lid
and select Stock. Set the pressure to High,
the time for 30 minutes, and press Start.
When the tone sounds, allow pressure to
release naturally.
4. Once pressure has completely released, open
the lid and strain through a fine mesh strainer.
Discard vegetables.
5. Vegetable stock may be used immediately
or allow it to cool to room temperature and
refrigerate; it may be stored for 7 days in the
refrigerator and up to 6 months in the freezer.
Nutritional information per serving (1 cup):
Calories 39 (3% from fat) • carb. 9g • pro. 1g
fat 0g • sat. fat 8g • chol. 0mg • sod. 56mg
calc. 39mg • fiber 2g
Mushroom Stock
We love this as a base for a number of different
Asian-style soups, but it is also a great flavor
booster in risottos or even beef stews.
Makes about 7 cups
2 tablespoons unsalted butter
1½ pounds mixed mushrooms
½ cup dry white wine
1 leek, trimmed, cleaned and cut into
2-inch pieces
2 celery stalks, cut into 2-inch pieces
2 carrots, cut into 2-inch pieces
1 ounce dried porcini (optional – for a
richer tasting stock)
10 parsley sprigs
8 thyme sprigs
2 teaspoons black peppercorns
7 to 8 cups water (being sure not to go
above the maximum fill line in the
cooking pot)
1. Put the butter into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to High, the time for 20
minutes, and press Start.
2. Once the unit has preheated and the butter is
melted, add the mushrooms. Stir to coat and
then allow to cook until nicely caramelized
and brown, about 20 minutes, stirring
occasionally. Press Stop.
3. Add the remaining ingredients. Secure lid and
select Stock. Set the pressure to High, the
time for 30 minutes, and press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once pressure is completely released, open
lid and strain through a fine mesh strainer.
Discard solids.
6. Mushroom stock may be used immediately
or allow it to cool to room temperature and
refrigerate; it may be stored for 7 days in the
refrigerator and up to 6 months in the freezer.
Nutritional information per serving (1 cup):
Calories 91 (32% from fat) • carb. 9g • pro. 4g
fat 3g • sat. fat 2g • chol. 9mg • sod. 38mg
calc. 43mg • fiber 2g
28
Brown Beef Stock
For a deeper-flavored beef stock, roast the
bones before adding to the Multicooker. If short
on time, skip this step.
Makes about 8 cups
2 pounds beef chuck, short ribs or shank
2 pounds beef bones
2 large carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 large onion, quartered
1 tablespoon olive oil
2 garlic cloves, peeled
1 teaspoon black peppercorns
10 parsley stems
4 thyme sprigs
1 bay leaf
7 to 8 cups water (being sure not to go
above the maximum fill line in the
cooking pot)
1. Preheat oven to 425°F. Arrange beef, bones,
carrots, celery, and onion in a shallow
roasting pan. Drizzle with oil and toss to coat.
Roast in oven for about 40 minutes, turning
ingredients halfway through roasting time.
Ingredients on tray should be nicely browned.
2. Put contents of roasting pan minus any
excess oil into the cooking pot of the
Cuisinart
®
Multicooker. Add the garlic,
peppercorns, herbs, and bay leaf, and then
cover ingredients with water. Secure the lid
and select Stock. Set the pressure to
High, the time for 1 hour 15 minutes, and
press Start.
3. When the tone sounds, allow pressure to
release naturally.
4. Once pressure is completely released, open
lid and strain stock through a fine mesh
strainer. Reserve any meat, discard bones
and vegetables.
5. Cool strained stock to room temperature
before transferring to the refrigerator to
complete the cooling process. When ready
to serve, use a spoon to discard the solid
fat that sits on top of the stock before
using. Stock may be stored for 7 days in the
refrigerator and up to 6 months in the freezer.
Nutritional information per serving (1 cup):
Calories 17 (2% from fat) • carb. 1g • pro. 3g
fat 0g • sat. fat 0g • chol. 0mg • sod. 893mg
calc. 12mg • fiber 0g
Seafood Stock
A good seafood stock can take seafood-based
dishes to the next level. If you cannot find
good, fresh seafood, just using frozen shrimp
(defrosted) is definitely acceptable, and univer-
sally available.
Makes about 7½ cups
2 pounds seafood in their shells (shrimp,
lobster, crab)
1 teaspoon olive oil
1 onion, roughly chopped
1 celery stalk, cut into 1-inch pieces
2 garlic cloves, smashed
¼ cup dry white wine
1 bay leaf
7 to 8 cups water (being sure not to go
above the maximum fill line in the
cooking pot)
1. Remove the seafood from their shells and set
the shells aside. Wrap seafood and reserve
for a separate use.
2. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to High and press Start.
3. Once the unit is preheated and the oil is
hot, add the seafood shells and cook, while
stirring, until they are red/bright pink, about
3 minutes. Add the onion, celery, and garlic,
and stir to coat. Add the wine and cook until
completely reduced. Press Stop.
4. Add the remaining ingredients and select
Stock. Set the pressure to High, the time for
30 minutes, and press Start.
5. When the tone sounds, allow pressure to
release naturally.
6. Once pressure is completely released, open
lid and strain through a fine mesh strainer.
Discard solids.
7. Seafood stock may be used immediately
or allow it to cool to room temperature and
refrigerate; it may be stored for 3 days in the
refrigerator and up to 3 months in the freezer.
Nutritional information per serving (1 cup):
Calories 19 (29% from fat) • carb. 0g • pro. 0g
fat 1g • sat. fat 0g • chol. 0mg • sod. 27mg
calc. 14mg • fiber 0g
29
Bone Broth
Bone broth can be made using a variety of meat
and poultry bones, or just one type. Here we
focus on poultry (chicken, turkey, and/or duck
bones) and allow it to cook for 3 hours under
pressure. If using beef bones, only cook the
mixture for 2 hours.
Makes about 12 cups
4 pounds poultry bones (chicken,
turkey, duck)
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 medium onion or leek, cut into about
2-inch chunks
1 garlic clove, peeled
10 parsley stems
3 thyme sprigs
2 teaspoons black peppercorns
2 bay leaves
7 to 8 cups water (being sure not to go
above the maximum fill line in the
cooking pot)
1. Put all of the ingredients into the cooking pot
of the Cuisinart
®
Multicooker. Secure the lid
and select Stock. Set the pressure to High,
the time for 3 hours, and press Start. When
the time expires, allow pressure to release
naturally.
2. Once pressure is completely released,
carefully remove lid and strain broth through
a fine mesh strainer.
3. Cool strained broth to room temperature
before transferring to the refrigerator to
complete the cooling process. When ready
to serve, use a spoon to discard the solid
fat that sits on top of the broth before
using. Broth may be stored for 7 days in the
refrigerator and up to 6 months in the freezer.
Nutritional information per serving (1 cup):
Calories 86 (7% from fat) • carb. 1g • pro. 6g
fat 3g • sat. fat 1g • chol. 0mg • sod. 343mg
calc. 0mg • fiber 0g
Quick Chicken Soup
The Cuisinart
®
Multicooker makes it
possible to achieve a flavorful chicken soup in
25 minutes with no flavor enhancers like salty
bouillon cubes.
Makes about 14 cups
3 to 4 pounds boneless, skinless chicken
thighs, cut into small pieces
8 cups chicken stock*
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
6 carrots, halved and thinly sliced
3 celery stalks, halved and thinly sliced
2 thyme sprigs
1 bay leaf
Chopped herbs, for garnish (parsley,
cilantro, basil, etc.)
½ lemon, for finishing
1. Put the chicken and stock into the cooking
pot of the Cuisinart
®
Multicooker. Secure the
lid and select Soup. Set the pressure to High,
the time for 20 minutes, and press Start.
2. When the tone sounds, allow pressure to
release naturally.
3. Once pressure is completely released,
open the lid. Add the salt, pepper, carrots,
celery, thyme, and bay leaf to the cooking
pot. Secure the lid and select Soup. Set
temperature to High, the time for 3 minutes,
and press Start.
4. When the tone sounds, press the Steam
Release button to quickly release pressure.
Remove lid and discard the thyme sprigs.
Taste and adjust seasoning as desired. Finish
with a squeeze of lemon and chopped parsley
before serving.
* Using a homemade chicken stock will make for
a heartier soup, but if a lighter soup is desired,
use store-bought broth.
NOTE: For chicken noodle soup, add 1 cup of
egg noodles with the sliced veggies and increase
cooking time to 5 minutes.
Nutritional information per serving (1 cup):
Calories 137 (26% from fat) • carb. 3g • pro. 21g
fat 4g • sat. fat 1g • chol. 81mg • sod. 701mg
calc. 22mg • fiber 1g
Chicken Tortilla Soup
We encourage you to load on the fixings with
this popular Mexican-inspired soup.
Makes about 16 cups
1 teaspoon olive oil
1 onion, finely chopped
1 jalapeño, seeded and finely chopped
1 garlic clove, finely chopped
1 teaspoon chili powder
¼ teaspoon ground cumin
1
⁄
8
teaspoon ground coriander
30
1 teaspoon kosher salt
1 can (13 to 14 ounces)
diced tomatoes, drained
8 cups chicken stock*
4 pounds boneless, skinless chicken
thighs, cut into small pieces
Cilantro, for serving
Diced avocado, for serving
Tortilla strips, for serving
Lime wedges, for serving
1. Put the oil in the cooking pot of the Cuisinart
®
Multicooker. Select Sauté/Brown. Set the
temperature to Low and press Start.
2. Once the unit is preheated and the oil is hot,
add the onion, jalapeño, and garlic. Sauté
until fragrant and softened, about 5 minutes.
Add the spices and salt, stir to combine. Add
the drained tomatoes, stock, and chicken
pieces. Press Stop.
3. Secure the lid and select Soup. Set the
pressure to High, the time to 10 minutes, and
press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once pressure is completely released, open
the lid.
6. When serving the soup, top each individual
bowl with about a teaspoon each of cilantro
leaves, diced avocado, and tortilla strips.
Squeeze the lime over each bowl and serve.
* Using a homemade chicken stock will make for
a heartier soup, but if a lighter soup is desired,
use store-bought broth.
Nutritional information per serving (1 cup):
Calories 157 (32% from fat) • carb. 2g • pro. 24g
fat 5g • sat. fat 1g • chol. 94mg • sod. 588mg
calc. 17mg • fiber 1g
Udon Soup
Making fresh mushroom stock for this soup
really enriches the flavor, but if you are short on
time, a good quality vegetable or chicken stock
can be used.
Makes about 10 cups
8 cups mushroom stock
1 1-inch piece fresh ginger, peeled and
thinly sliced
2 garlic cloves, thinly sliced
10 ounces mixed mushrooms, sliced
1 cup cubed kabocha squash (or a
similar squash, such as butternut
or buttercup)
2 tablespoons yellow miso
1 tablespoon rice vinegar
1 piece kombu (edible kelp – found in the
Asian section of most grocery stores)
1 teaspoon ground turmeric
1 pinch red chili flakes
3 ounces udon noodles (when purchasing
udon noodles, they are packaged in
3-ounce bundles)
Sliced scallions, for serving
Chopped cilantro, for serving
1. Put all ingredients, except for the noodles
and garnishes, into the cooking pot of the
Cuisinart
®
Multicooker. Select Soup. Set the
pressure to High, the time for 30 minutes, and
press Start.
2. When the time expires, allow pressure to
release naturally.
3. Once pressure is completely released,
carefully open the lid. Press Stop.
4. Select Sauté/Brown, set the temperature to
High and press Start. Add the noodles and
allow them to cook through, about 5 minutes.
5. Transfer the soup into individual serving
bowls and top each with the scallions
and cilantro.
Nutritional information per serving (2 cups):
Calories 92 (6% from fat) • carb. 16g • pro. 8g
fat 1g • sat. fat 0g • chol. 0mg • sod. 912mg
calc. 32mg • fiber 2g
Pho
Traditional Vietnamese pho simmers for
hours and is constantly skimmed to create a
deep-flavored, clear broth. Our version is
lighter, but takes a fraction of the time and is
just as comforting.
Makes about 12 cups
Broth:
2 pounds beef bones
2 pounds mix of beef shank and short rib
1 onion, halved
2 carrots, cut into 2-inch pieces
1 2-inch piece ginger, unpeeled
2 cinnamon sticks
4 star anise pods
3 garlic cloves, peeled
½ bunch cilantro
31
7 to 8 cups water (being sure not to go
above the maximum fill line in the
cooking pot)
Soup:
¼ cup fish sauce
1 pound flank steak, very thinly sliced
Ingredients for serving:
8 ounces rice noodles, cooked
Fresh basil
Fresh cilantro
Fresh mint
Mung beans
Green onions, thinly sliced
Fresh lime juice
Fish sauce, optional
Chili sauce, optional
Hoisin sauce, optional
1. Add the broth ingredients into the cooking
pot of the Cuisinart
®
Multicooker. Secure the
lid and select Soup. Set the pressure to High,
the time for 1 hour and 30 minutes, and
press Start.
2. When the tone sounds, allow pressure to
release naturally.
3. Once pressure is completely released,
open the lid. Cool stock and then strain
through cheesecloth or fine mesh strainer.
Beef may be shredded and used in the soup,
or reserved for another use. Discard bones,
vegetables, and aromatics.
4. When strained stock reaches room
temperature, transfer it to the refrigerator. The
fat will rise to the top and solidify.
Make the soup:
1. When ready to serve, discard the solidified
fat with a spoon, add remaining stock to
the cooking pot and select Reduce. Set the
temperature to High and press Start. Bring
stock to a simmer while preparing individual
bowls for serving: Put 1 cup cooked
rice noodles, 5 hand-torn basil leaves, 1
tablespoon hand-torn cilantro leaves, 5 hand-
torn mint leaves, 1 tablespoon mung beans,
and 1 teaspoon green onions in each bowl.
2. Just before serving, add the fish sauce and
the sliced flank steak to the simmering stock.
Once meat is just cooked through, press
Stop. Select Keep Warm (unit will stay in
Keep Warm mode for 2 hours, or until Stop
is pressed).
3. To serve, add about 2 cups of the hot stock,
with the cooked steak, to each prepared bowl
with a squeeze of lime juice. If desired, stir
in a dash of fish sauce, chili sauce, and/or
hoisin sauce. Taste and adjust seasoning as
desired. Serve immediately.
Nutritional information per serving (2½ cups):
Calories 777 (36% from fat) • carb. 50g • pro. 68g
fat 29g • sat. fat 14g • chol. 98mg • sod. 536mg
calc. 60mg • fiber 3g
Pasta e Fagioli
Try our hearty and healthy vegetarian version of
this classic Italian soup.
Makes about 15 cups
1 tablespoon olive oil
1 onion, cut into ½-inch dice
1 carrot, cut into ½-inch dice
1 celery stalk, cut into ½-inch dice
3 garlic cloves, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 pound dried cannellini or
white beans, rinsed
1 bay leaf
6 cups water
2 cans (14 ounces each) diced tomatoes
with juice
1½ teaspoons kosher salt
1½ cups tubetti, small macaroni, or small
shell pasta
3 cups vegetable stock (or broth)
Chopped fresh parsley, for serving
Freshly grated Parmesan, for serving
1. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker and select Sauté/
Brown. Set the temperature to Low and
press Start.
2. Once the unit is preheated and the oil is hot,
add the onion, carrot, celery, and garlic and
sauté until fragrant and soft, about 5 minutes.
Press Stop.
3. Add the oregano, basil, beans, bay leaf, and
water. Secure the lid and select Beans. Set
the time for 8 minutes, and press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once pressure is completely released,
press Stop and carefully open the lid. Add
the diced tomatoes, salt, pasta, and broth,
32
being sure not to exceed the max fill line.
Secure the lid again and select Soup. Set the
pressure to High, the time for 5 minutes, and
press Start.
6. When the tone sounds, press the Steam
Release button to quickly release pressure.
7. Taste and adjust seasoning as desired.
Serve with chopped fresh parsley and
grated Parmesan.
Nutritional information per serving (1 cup):
Calories 190 (14% from fat) • carb. 36g • pro. 9g
fat 2g • sat. fat 0g • chol. 0mg • sod. 463mg
calc. 77mg • fiber 8g
Lentil Soup
Simple, yet satisfying. This cool weather favorite
is ready in no time with the Multicooker!
Makes about 10 cups
1 tablespoon olive oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 medium carrot, peeled and cut into
¼-inch dice
2 garlic cloves, smashed
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
¾ teaspoon kosher salt, divided
1 pound dried brown lentils
6 cups vegetable or chicken broth
1 bay leaf
1 can (15.5 ounces) crushed tomatoes
1 tablespoon fresh lemon juice
1. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to Low and press Start.
2. Once the unit is preheated and the oil is
hot, add the onion, celery, carrot, garlic,
cumin, pepper, and a pinch of the salt. Stir
vegetables and cook until soft and fragrant,
about 5 minutes. Press Stop.
3. Add the lentils, broth, bay leaf, and crushed
tomatoes. Secure lid and select Soup. Set the
pressure to High, the time for 12 minutes, and
press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once pressure is completely released,
carefully open the lid and add the remaining
salt and lemon juice. Discard the bay leaf.
Taste and adjust seasoning as desired.
6. If the soup is too thick for your liking, stir in
additional broth while unit is on Keep Warm.
Nutritional information per serving (1 cup):
Calories 204 (9% from fat) • carb. 33g • pro. 14g
fat 2g • sat. fat 0mg • chol. 0mg • sod. 606mg
calc. 49mg • fiber 15g
Vegetarian Bean Chili
The smokiness of the chipotle not only adds a
lot of flavor (and some heat), but an unexpected
richness to the dish, making this a filling, but
healthy, chili.
Makes about 7 cups
2 cups dried beans, soaked overnight,
then drained (a mixture of beans works
well for this dish – black, kidney, navy,
adzuki, garbanzo, etc.)
1 tablespoon olive oil
1 ½-inch piece fresh ginger, peeled and
finely chopped
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground
black pepper, divided
1 bell pepper (yellow or green preferably,
for color), cored, seeded and diced
2 teaspoons chili powder
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 can (28 ounces)
diced tomatoes, drained
2 tablespoons tomato paste
1 chipotle in adobo sauce, puréed with
additional 1 teaspoon adobo sauce
2 cups vegetable broth
Shredded Cheddar or Monterey Jack,
for serving
Fresh cilantro, for serving
1. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to Low, and press Start.
2. Once the unit is preheated and the oil is
hot, add the ginger, garlic, and onion with
a pinch each of the salt and pepper. Cook
until softened and the onion is translucent,
about 2 to 3 minutes. Add the bell pepper
and the spices and cook to meld the flavors,
about 3 to 4 minutes. Add the drained beans,
33
tomatoes, tomato paste, chipotle and sauce,
broth, and remaining salt and pepper. Stir
to combine.
3. Secure the lid and select Beans. Set the time
for 20 minutes and press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once the pressure is completely released,
carefully open the lid.
6. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 271 (34% from fat) • carb. 31g • pro. 13g
fat 10g • sat. fat 6g • chol. 27mg • sod. 389mg
calc. 183mg • fiber 2g
Mushroom Risotto
Fresh mushrooms star in this simple
yet flavorful risotto.
Makes about 8 cups
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium leek, cleaned well
and finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
1 pound sliced mushrooms
3 sprigs fresh thyme
2 cups Arborio rice
½ cup dry white wine
4 cups mushroom stock*
½ cup frozen peas, not thawed
½ cup shredded fontina
(about 1¼ ounces)
1. Put the oil and butter into the cooking pot
of the Cuisinart
®
Multicooker and select
Sauté/Brown. Set the temperature to Low
and press Start.
2. Once the unit is preheated and the oil is
hot and butter melted, add the leek with ½
teaspoon of the salt and pepper. Stir and
cook until soft and fragrant. Add the sliced
mushrooms and thyme, and cook until soft
and browned at the edges, about 4 to
5 minutes.
3. Add the rice and stir to evenly coat with
the other ingredients. Cook until the outer
edges are translucent, but the middle is still
opaque. Add the wine and stir until the wine
evaporates and the pot is just about dry,
about 1 to 2 minutes. Press Stop. Add stock
and remaining salt.
4. Secure the lid and select Risotto. Set the time
for 3 minutes and press Start.
5. When the tone sounds, press the Steam
Release button to quickly release pressure.
6. Once pressure is completely released,
carefully open lid and stir in the peas
and cheese.
7. Remove thyme sprigs, taste and adjust
seasoning as desired. Serve immediately.
*If mushroom stock is not available, low-sodium
chicken stock or broth may be used.
Nutritional information per first-course
serving (½ cup):
Calories 152 (16% from fat) • carb. 26g • pro. 6g
fat 3g • sat. fat 1g • chol. 4mg • sod. 342mg
calc. 19mg • fiber 2g
Spring Pea Risotto
Bright and fresh tasting, this risotto stands up
nicely on its own, but it can easily be adapted
by adding chopped prosciutto or ham.
Makes about 7 cups
1½ tablespoons unsalted butter
½ medium onion, finely chopped
1 garlic clove, finely chopped
1¼ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
2 cups Arborio rice
½ cup dry white wine
4 cups chicken broth, low sodium
2 sprigs fresh thyme
2 cups frozen peas, not thawed
¼ cup grated Pecorino Romano
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
Pea shoots and/or microgreens,
for serving
1. Put the butter in the cooking pot of
the Cuisinart
®
Multicooker and select
Sauté/Brown. Set the temperature to Low
and press Start.
2. Once the unit is preheated and the butter is
melted, add the onion, garlic, and a pinch
of salt and the pepper. Sauté until softened,
about 2 minutes. Add the rice and stir to
evenly coat with the other ingredients. Cook
until the outer edges are translucent, but the
34
middle is still opaque. Add the wine and stir
until the wine evaporates and the pot is just
about dry, about 1 to 2 minutes. Press Stop.
Add broth, thyme, and remaining salt.
3. Secure the lid and select Risotto. Set the time
for 3 minutes and press Start.
4. When the tone sounds, press the Steam
Release button to quickly release pressure.
5. Once pressure is completely released,
carefully open lid. Remove the thyme sprigs,
stir in the peas, cheese, parsley, lemon zest,
and juice.
6. Divide the risotto into serving bowls
and top with a pinch of pea shoots and/
or microgreens.
Nutritional information per
first-course serving (½ cup):
Calories 201 (10% from fat) • carb. 35g • pro. 9g
fat 1g • sat. fat 1g • chol. 5mg • sod. 524mg
calc. 3mg • fiber 5g
Seafood Risotto
This dish will make you feel like you are relaxing
by the seaside. A crisp, dry white wine is a won-
derful accompaniment.
Makes about 10 cups
3 tablespoons unsalted butter, divided
½ pound large shrimp, shells removed
½ pound scallops, tough muscle removed
1 shallot, finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground
black pepper, divided
2 cups Arborio rice
Pinch saffron
½ cup dry white wine
4 cups seafood stock
½ pound mussels, cleaned, scrubbed and
de-bearded
Chopped parsley, for serving
1. Put 2 tablespoons of the butter into the
cooking pot of the Cuisinart
®
Multicooker and
select Sauté/Brown. Set the temperature to
High and press Start.
2. Once the butter is melted, season the shrimp
and scallops with a pinch each of the salt and
pepper, and then brown on both sides (this
will need to be done in batches to be sure not
to overcrowd the pot). Remove and reserve.
3. Add the additional tablespoon of butter and
once it is melted, add the shallot. Sauté until
softened, about 1 minute.
4. Add the rice and saffron and stir to evenly
coat with the other ingredients. Cook until
the outer edges of the rice are translucent,
but the middle is still opaque. Add the wine
and stir until the wine evaporates and the
pot is just about dry, about 1 to 2 minutes.
Press Stop. Add stock and remaining salt
and pepper.
5. Secure the lid and select Risotto. Set the time
for 2 minutes and press Start.
6. When the tone sounds, press Stop and then
press the Steam Release button to quickly
release pressure.
7. Once pressure is completely released,
carefully open lid, and add the reserved
browned seafood and the mussels.
8. Select Custom. Set the pressure to High, the
time for 1 minute, and press Start.
9. When the tone sounds, press the Steam
Release button to quickly release pressure.
10. Stir well and sprinkle with chopped parsley.
Serve immediately.
Nutritional information per
first-course serving (½ cup):
Calories 108 (17% from fat) • carb. 16g • pro. 6g
fat 2g • sat. fat 1g • chol. 21mg • sod. 315mg
calc. 9mg • fiber 0g
Black Beans and Rice
A quick version of the classic Cuban side dish.
Makes 8 cups
1 cup dried black beans,
soaked overnight
1 tablespoon olive oil
1 jalapeño, seeded and chopped
2 garlic cloves, finely chopped
½ teaspoon ground cumin
4 cups chicken broth,
low-sodium, divided
1 bay leaf
2 cups long-grain white rice
1 teaspoon kosher salt
1. Drain and rinse soaked beans; reserve.
2. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to Low and press Start.
35
3. When the unit is preheated and the oil is hot,
add the jalapeño and garlic and cook until
soft and fragrant, about 3 minutes. Stir in the
cumin and rinsed beans with 2 cups of broth
and the bay leaf. Press Stop.
4. Secure the lid and select Beans. Set the time
for 15 minutes and press Start.
5. When the tone sounds, press the Steam
Release button to quickly release pressure.
6. Once the pressure is completely released,
press Stop. Carefully open the lid and add the
remaining chicken broth, rice and salt. Stir
well and select Beans again, setting the time
for an additional 3 minutes. Press Start.
7. When the time expires, allow the pressure to
release naturally.
8. Once all the pressure has been released,
carefully open the lid and stir together. Taste
and adjust seasoning as desired and serve.
Nutritional information per serving (1 cup):
Calories 265 (7% from fat) • carb. 52g • pro. 9g
fat 2g • sat. fat 0g • chol. 0mg • sod. 553mg
calc. 73mg • fiber 4g
Marinara Sauce
This sauce tastes like it has been simmering on
the stove all day.
Makes about 5 cups
2 tablespoons olive oil
1 tablespoon unsalted butter
4 garlic cloves, finely chopped
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground
black pepper, divided
2 cans (28 ounces each) whole tomatoes,
with juices
1 onion, halved on the root end
½ teaspoon dried oregano
1 sprig fresh basil
¼ teaspoon crushed red pepper
1. Put the olive oil and butter into the cooking
pot of the Cuisinart
®
Multicooker. Select
Sauté/Brown. Set the temperature to Low,
and press Start.
2. Once the unit is preheated and the oil is hot,
add the garlic with a pinch of the salt. Cook
until fragrant and softened, but where the
garlic has picked up no color, about 2 to
3 minutes. Add the remaining ingredients,
secure the lid and select Custom. Set the
pressure to High, the time for 20 minutes,
and press Start.
3. When the tone sounds, allow pressure to
release naturally.
4. Once the pressure is completely released,
carefully open the lid. Press Stop.
5. Select Reduce and allow to cook until slightly
thickened, about 15 minutes.
6. Remove the onion and basil. Mash the
sauce together, taste, and adjust seasoning
as desired.
Nutritional information per serving (½ cup):
Calories 70 (51% from fat) • carb. 7g • pro. 1g
fat 4g • sat. fat 1g • chol. 3mg • sod. 686mg
calc. 30mg • fiber 1g
Meatballs in Sauce
Another family favorite cooked in minutes. Fresh
sauce is the way to go for a true, homemade
taste, but jarred sauce is a great way to get this
on the table even quicker.
Makes about 12 meatballs
1 pound ground beef
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1
⁄
3
cup Italian-seasoned breadcrumbs
1 garlic clove, finely chopped
2 tablespoons grated Parmesan
5 cups prepared marinara sauce (use the
preceding recipe or store-bought)
1. Put all of the ingredients, except for the
sauce, in a large mixing bowl. Using your
hands, combine gently, but well, so the
ingredients are evenly dispersed. Form into
12 golf ball-sized rounds; reserve.
2. Put the sauce into the cooking pot of the
Cuisinart
®
Multicooker. Add the meatballs.
Secure the lid and select Custom. Set the
pressure to High, the time for 5 minutes, and
press Start.
3. When the time expires, press the Steam
Release button to quickly release pressure.
4. Once the pressure is completely released,
carefully open the lid and serve.
Nutritional information per meatball:
Calories 155 (51% from fat) • carb. 9g • pro. 10g
fat 9g • sat. fat 3g • chol. 27mg • sod. 792mg
calc. 51mg • fiber 1g
36
“Baked” Ziti
A great way not to heat up your kitchen,
especially on hot days. And who knew that a
multicooker could make pasta? You will
continue to discover so many shortcuts to
dinner when using this product.
Makes about 8 cups
1 pound dried ziti
2 cups marinara sauce, divided
2½ cups water
1 cup ricotta
8 ounces mozzarella (2 cups shredded)
¼ cup grated Parmesan
5 large basil leaves, thinly sliced
1. Put the ziti, 1 cup of the sauce, and water into
the cooking pot of the Cuisinart
®
Multicooker.
Secure the lid and select Custom. Set the
pressure to High, the time for 5 minutes, and
press Start.
2. When the tone sounds, press the Steam
Release button to quickly release pressure.
3. Once the pressure is completely released,
carefully open the lid and stir in the remaining
ingredients, including the additional cup
of sauce.
4. Taste and adjust seasoning as desired.
Serve warm.
Nutritional information per serving (1 cup):
Calories 271 (34% from fat) • carb. 31g • pro. 13g
fat 10g • sat. fat 6g • chol. 27mg • sod. 389mg
calc. 183mg • fiber 2g
Quick Turkey Chili
A healthier alternative to beef does not mean
that you need to skimp on flavor!
Makes about 8 cups
½ pound dried kidney beans*, rinsed
6 cups water
1 tablespoon olive oil
1 pound ground turkey
1 onion, finely chopped
1 bell pepper, any color variety,
finely chopped
2 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
½ teaspoon kosher salt
1 tablespoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon dried oregano
¼ teaspoon ground cinnamon
1 bay leaf
1 tablespoon tomato paste
1 can (13–14 ounces) diced tomatoes,
with juice
½ cup water
1. Put the beans and water into the
cooking pot of the Cuisinart
®
Multicooker.
Select Beans. Set the time for 10 minutes and
press Start. When the tone sounds, allow the
pressure to release naturally.
2. Once the pressure is completely released,
press Stop and carefully open the lid, drain
and rinse the beans and reserve.
3. Return the cooking pot to the unit and add
the olive oil. Select Sauté/Brown. Set the
temperature to High and press Start.
4. When the unit is preheated and the oil is
hot, add the ground turkey, in batches if
necessary so not to overcrowd, and brown
evenly. Remove and reserve. Add the onion,
pepper, garlic, and jalapeño, with a pinch of
the salt. Sauté until softened and fragrant,
about 3 to 4 minutes. Press Stop.
5. Add the rest of the salt and remaining
ingredients, with the reserved beans and
turkey. Secure the lid and select Stew/Chili.
Set the pressure to High, the time for 10
minutes, and press Start.
6. When the tone sounds, allow the pressure to
release naturally.
7. Once the pressure is completely released,
carefully open the lid, stir, taste and adjust
seasoning as desired.
*Dried beans that have been soaked overnight
can also be used. If using soaked beans,
decrease the cooking time in step 1 to 5 minutes.
Nutritional information per serving (1 cup):
Calories 220 (27% from fat) • carb. 23g • pro. 19g
fat 7g • sat. fat 1g • chol. 39mg • sod. 199mg
calc. 70mg • fiber 9g
Traditional Brisket
A holiday favorite, ready in a fraction of the time,
thanks to the Cuisinart
®
Multicooker.
Makes 10 servings
1 brisket, about 3½ pounds
1 teaspoon kosher salt
37
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
2 onions, sliced
2 garlic cloves, finely chopped
1 cup dry white wine
2 tablespoons tomato paste
2 medium carrots, sliced
1 cup beef stock
1. Cut the brisket across the grain into 2 pieces.
Season the brisket on both sides with the salt
and pepper.
2. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker and select Sauté/
Brown. Set the temperature to High and
press Start.
3. When the unit is preheated and the oil is hot,
brown the brisket, one piece at a time, about
5 minutes on each side.
4. Once both pieces of the brisket are well
browned, remove and reserve. Add the
onions and garlic to the pot. Stir well to
scrape up any brown bits that may remain
on the bottom of the pot. Sweat onions and
garlic until soft and fragrant, about 6 minutes.
Once soft, add wine and reduce until almost
completely evaporated. Stir in the tomato
paste and then add the brisket and any
accumulated juices back to the pot with the
carrots and beef stock. Press Stop.
5. Secure the lid and select Meat. Set the
pressure to High+, the time for 1 hour 30
minutes, and press Start.
6. When the tone sounds, allow pressure to
release naturally. Once all of the pressure
is completely released, carefully open lid
and then remove meat; let it rest for at
least 10 minutes, tented with aluminum foil.
Degrease the sauce by carefully blotting top
with layered paper towels. Taste and adjust
seasoning as desired.
NOTE: If time allows, and for best results,
refrigerate brisket and liquid overnight before
slicing and serving.
7. Slice the brisket against the grain so that the
meat does not fall apart. Serve with sauce.
Nutritional information per serving:
Calories 488 (68% from fat) • carb. 5g • pro. 30g
fat 36g • sat. fat 14g • chol. 144mg • sod. 407mg
calc. 36mg • fiber 1g
Lamb Shanks with Olives
and Prunes
The rich flavors in this dish come together
best a day after cooking. If time allows, plan
accordingly; you will be happy once you hear
the rave reviews.
Makes about 4 to 6 servings
4 lamb shanks (about 3 pounds)
1¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
1 onion, chopped
4 garlic cloves, finely chopped
1 carrot, sliced
½ cup dry white wine
¼ cup tomato paste
2 cups chicken or beef broth, low sodium
1 cup green olives, pitted
1 cup prunes, pitted and chopped
1 teaspoon grated lemon zest
Chopped parsley
1. Season the lamb shanks on both sides with 1
teaspoon of the salt and the pepper.
2. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown,
set the temperature to High, and press Start.
3. Once the unit is preheated and the oil is
hot, brown the lamb, in 2 batches, about 8
minutes per side. Remove and reserve. Stir
in the onion and garlic. Cook until onion
and garlic are soft and fragrant, about 2 to
3 minutes. Stir in the carrot and cook for an
additional 2 minutes, to allow the carrot to
pick up flavor. Add the white wine and, using
a heatproof, nonmetal utensil, scrape up the
bottom, removing any brown bits that may
have been left behind. Cook until the wine
reduces by about half, about 1 to 2 minutes.
Stir in the tomato paste and cook over the
heat for 1 minute before stirring in the broth.
Add the shanks back to the pot with the
olives, prunes, and remaining salt.
Press Stop.
4. Secure the lid and select Meat. Set the
pressure to High+, the time for 40 minutes,
and press Start.
5. When the tone sounds, allow pressure
to release naturally. Once the pressure is
completely released, carefully open the lid.
38
6. Stir in lemon zest and parsley. Taste and
adjust seasoning as desired.
Nutritional information per serving
(based on 6 servings):
Calories 594 (50% from fat) • carb. 24g • pro. 45g
fat 33g • sat. fat 13g • chol. 163mg • sod. 919mg
calc. 39mg • fiber 3g
Chicken and Dumplings
A homey dish that never goes out of style, the
versatility of the Cuisinart
®
Multicooker makes
this family favorite a breeze. NOTE: If a food
processor is not available for making the dump-
lings, the dough can be prepared by hand.
Makes about 8 servings
2 tablespoons unsalted butter
1 onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black
pepper, divided
1 teaspoon fresh thyme
2 tablespoons unbleached,
all-purpose flour
½ cup dry white wine
2 pounds boneless, skinless
chicken thighs
1 medium sweet potato, peeled
and cubed
1 medium to large Yukon Gold potato,
peeled and cubed
2½ cups chicken broth, low sodium
2 tablespoons chopped fresh parsley
1 bay leaf
1 cup frozen pearl onions, defrosted
½ cup frozen peas, defrosted
Dumplings:
¼ cup fresh parsley leaves
2 teaspoons fresh thyme leaves
2 cups unbleached, all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
5 tablespoons unsalted butter,
cold and cubed
½ cup buttermilk
1 large egg
1. Put the butter into the cooking pot of the
Cuisinart
®
Multicooker and select Sauté/
Brown. Set the temperature to Low and
press Start.
2. Once the unit has preheated and the butter
has melted, add the chopped onion, celery,
and carrots and stir to combine. Season with
a pinch each of the salt and pepper and add
the fresh thyme. Sauté until vegetables are
softened and onions are translucent. Stir
in the flour and cook for 1 minute. Add the
wine and cook until evaporated, about an
additional minute. Press Stop.
3. Add the chicken, potatoes/yam, broth,
parsley, and bay leaf. Stir to combine.
4. Secure the lid and select Soup. Set the
pressure to High, the time for 20 minutes, and
press Start.
5. While the mixture is cooking, prepare the
dumplings. Put the parsley in the bowl of a
Cuisinart
®
Food Processor fitted with the
metal chopping blade. Pulse to chop. Add
the thyme, flour, baking powder, and salt and
process on Low (if available) until combined.
Add the butter and pulse until the butter is
the size of peas. Combine the buttermilk and
egg and then add to the dumpling mixture.
Pulse a few times to combine. Turn dumpling
dough onto a clean surface and gently bring
together. Divide into 8 pieces. Reserve.
6. When the tone sounds, press Stop. Press
the Steam Release button to quickly release
pressure. Carefully open the lid and stir in
the pearl onions and peas. Select Reduce,
set the temperature to High, and press Start.
Once mixture comes to a strong simmer, add
the dumplings. Close the lid, but do not turn
to lock into place. Cook for 10 to 15 minutes,
or until the dumplings are cooked through.
Nutritional information per serving:
Calories 427 (33% from fat) • carb. 38g • pro. 29g
fat 16g • sat. fat 8g • chol. 152mg • sod. 804mg
calc. 93mg • fiber 3g
39
Honey-Glazed Salmon
While the Cuisinart
®
Multicooker may cook food
very quickly, its Low pressure setting is gentle
enough for delicate items such as fish. In this
recipe, salmon cooks perfectly in just a few
minutes. Plus, a touch of sweetness and Asian
flavors will appeal to even the pickiest eaters.
Makes 2 to 3 servings
1 pound salmon fillet, about 1½ inches
thick, skin removed, cut into 2 to 3
pieces
¼ teaspoon kosher salt
Pinch freshly ground black pepper
½ cup water
2 tablespoons honey
1½ tablespoons reduced-sodium soy sauce
1 garlic clove, smashed
1 1-inch piece ginger, peeled
and thinly sliced
1 green onion, thinly sliced, for serving
1. Season salmon with the salt and pepper and
place into the cooking pot of the Cuisinart
®
Multicooker. In a small bowl, whisk together
the water, honey, soy sauce, garlic, and
ginger and pour over the salmon fillets.
Secure lid and select Custom. Set the
pressure to Low, the time for 2 minutes, and
press Start.
2. When the tone sounds, press Stop, and then
press the Steam Release button to quickly
release pressure.
3. Once pressure is completely released,
carefully open the lid and transfer salmon to
a serving plate, flesh side up. Select Reduce
and press Start. Reduce cooking liquid until
it thickens slightly. Spoon over salmon and
sprinkle with sliced green onion.
Nutritional information per serving
(based on 3 servings):
Calories 278 (30% from fat) • carb. 15g • pro. 33g
fat 9g • sat. fat 2g • chol. 68mg • sod. 414mg
calc. 64mg • fiber 0g
Arroz con Pollo
A perfect one-pot meal,
in only 30 minutes, total.
Makes about 6 servings
4 pounds boneless,
skinless chicken thighs
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
1 teaspoon extra virgin olive oil
1 onion, chopped
1 red pepper, chopped
4 garlic cloves, chopped
2 plum tomatoes, cut into ½-inch dice
¼ teaspoon smoked paprika
2 cups long-grain white rice
3 cups chicken broth, low sodium
1
⁄
8
teaspoon saffron threads
1 bay leaf
1. Season the chicken on both sides with 1
teaspoon of the salt and the pepper, reserve.
2. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to Low and press Start.
Once the unit is preheated and the oil is hot,
add the chopped onion, red pepper and
garlic. Sauté vegetables until fragrant, about
3 minutes. Add the tomatoes with remaining
salt and smoked paprika, cook for a couple
of minutes to caramelize, and then stir in the
rice. Press Stop.
3. Add the reserved chicken, broth, saffron,
and bay leaf. Stir together. Secure the lid and
select Custom. Set the pressure to High, the
time for 15 minutes, and press Start.
4. When the time expires, press the Steam
Release button to quickly release pressure.
Once all the pressure is completely released,
carefully open the lid, stir ingredients together
and serve immediately.
Nutritional information per serving:
Calories 397 (13% from fat) • carb. 52g • pro. 32g
fat 6g • sat. fat 1g • chol. 108mg • sod. 935mg
calc. 71mg • fiber 2g
40
Simple Chicken
An easy way to make a tasty and moist whole
chicken for the family any night of the week.
Makes 4 to 6 servings
1 whole chicken (3½ to 4 pounds)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
2 rosemary sprigs
2 thyme sprigs
2 garlic cloves, smashed
1 bay leaf
½ lemon
1 cup chicken broth, low sodium
1. Season chicken on both sides with salt
and pepper.
2. Put 2 teaspoons olive oil into the cooking pot
of the Cuisinart
®
Multicooker. Select Sauté/
Brown. Set the temperature to High and
press Start.
3. Once the unit is preheated and the oil is hot,
add the chicken, breast down. Brown well on
both sides, about 5 minutes per side. Press
Stop and add the herbs, garlic and bay leaf to
the pot. Squeeze the lemon into the pot and
add the lemon with the broth.
4. Secure the lid and select Meat. Set the
pressure to High, the time for 30 minutes, and
press Start.
5. When the tone sounds, press the Steam
Release button to quickly release pressure.
6. Once pressure is completely released,
carefully open the lid and place chicken on a
cutting board. Allow chicken to rest for about
10 minutes, then carve and serve.
Nutritional information per serving
(based on 6 servings):
Calories 150 (31% from fat) • carb. 1g • pro. 24g
fat 5g • sat. fat 1g • chol. 77mg • sod. 573mg
calc. 26mg • fiber 0g
Carne Mechada
A Venezuelan shredded beef dish that is
traditionally served alongside rice, beans and
plantains. It is also quite tasty in a taco!
Makes about 6 cups
Carne:
3 pounds flank or hanger steak
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1 onion, sliced
6 garlic cloves, crushed
1 large bay leaf
½ cup Worcestershire sauce
2 cups beef broth, low sodium
Sofrito:
1 teaspoon vegetable oil
1 onion, finely chopped
6 garlic cloves, finely chopped
2 red peppers, cut into thin, 1½-inch-long
julienne strips
2 chipotle peppers, puréed
¼ cup Worcestershire sauce
½ cup tomato sauce
1½ cups reserved beef cooking liquid
1. Season the beef on both sides with the
salt and pepper, cut in half if necessary for
browning. Put oil into the cooking pot of the
Cuisinart
®
Multicooker and select Sauté/
Brown. Set the temperature to High and
press Start.
2. When the unit is preheated and the oil is hot,
add the meat in batches to brown, about 3 to
5 minutes per side. Once meat is browned,
remove and reserve. Add the onion and garlic
to the pot; with a wooden spoon, scrape
up any browned bits that may remain on
the bottom of the pot. Cook until soft and
fragrant. Stir in the bay leaf, Worcestershire,
and beef broth, then add the reserved
browned meat back to the pot. Press Stop.
3. Secure lid and select Meat. Set the pressure
to High, the time for 1 hour 15 minutes, and
press Start.
4. When the tone sounds, let pressure
release naturally.
5. Once pressure is completely released,
carefully open the lid. Remove the meat and
allow to cool before shredding. For maximum
flavor, allow meat to chill in refrigerator in the
cooking liquid overnight. Before using, shred
meat into 1½- to 2-inch-long shreds with a
fork or hands.
6. Once the meat has rested and is shredded,
make the sofrito. In a clean cooking pot,
add the oil and select Sauté/Brown. Set the
temperature to High and press Start. When
41
the unit is preheated and the oil is hot, briefly
brown the beef (again), in batches, about 3
to 4 minutes per batch. Reserve the meat
and add the onion, garlic, and peppers to the
pan, scraping up any brown bits that may
remain on the bottom. Stir in the chipotle
and then the Worcestershire, tomato sauce,
and cooking liquid. Add reserved meat back
to pot. Secure lid and select Meat. Set the
pressure to High, the time for 3 minutes, and
press Start.
7. When the tone sounds, press the Steam
Release button to quickly release pressure.
Once pressure is completely released,
remove lid. Taste and adjust seasoning
as desired.
Nutritional information per serving (½ cup):
Calories 213 (40% from fat) • carb. 6g • pro. 25g
fat 9g • sat. fat 3g • chol. 74mg • sod. 377mg
calc. 42mg • fiber 1g
Asian-Style Pork Ribs
Instead of a slow braise in the oven, using the
Multicooker makes these sweet and savory ribs
fall-off-the-bone tender in no time.
Makes 1 rack, or 3½ to 4 cups shredded meat
1 cup hoisin sauce
½ cup soy sauce, low sodium
1 tablespoon yuzu juice*
or fresh lime juice
1 tablespoon mirin
1 tablespoon fish sauce
1 1- to 2-inch piece of ginger, peeled
and roughly chopped
2 garlic cloves, peeled
½ cup packed light brown sugar
¼ cup plus 1 teaspoon grapeseed or
canola oil, divided
1 rack bone-in pork ribs (about 2 to 3
pounds), cut into individual ribs
1 cup water
1. Put the hoisin, soy sauce, yuzu juice,
mirin, fish sauce, ginger, garlic, brown
sugar, and ¼ cup oil in the jar of a blender
in the order listed. Blend on high until
completely homogenous.
2. Put ribs in a glass or stainless steel bowl and
coat completely with the marinade. Cover the
bowl tightly with plastic wrap and chill in the
refrigerator overnight.
3. Take the meat from the refrigerator and
remove as much marinade from each
individual rib as possible. Combine 1 cup of
the leftover marinade with 1 cup of water and
set aside.
4. Add the remaining teaspoon of oil to the
cooking pot of the Cuisinart
®
Multicooker.
Select Sauté/Brown. Set the temperature
to High and press Start. When the unit is
preheated and the oil is hot, add the ribs,
about 4 to 5 at a time, until browned on all
sides, about 1 to 2 minutes per side. Remove
and repeat with remaining ribs.
5. Once all meat is browned, scrape up any
burnt or dark bits from the bottom of the pot
and remove. Press Stop. Return all the ribs
to the cooking pot and add the marinade/
water mixture and secure the lid. Select Meat,
set the pressure to High+, the time for 30
minutes, and press Start.
6. When the tone sounds, allow pressure to
release naturally. Once pressure is completely
released, carefully open the lid. Serve the ribs
with the cooking liquid drizzled on top.
*Yuzu is a Japanese citrus fruit that is quite
sour. Yuzu juice can be found in the Asian aisle
of many grocery stores, as well as Japanese
specialty stores.
Nutritional information per serving
(based on 4 servings):
Calories 353 (57% from fat) • carb. 14g • pro. 24g
fat 22g • sat. fat 7g • chol. 78mg • sod. 145mg
calc. 40mg • fiber 0g
Chicken Tikka Masala
Slow cooking lends itself to this classic
Indian favorite – spices mingle into a beautifully
layered sauce.
Makes 6 servings
2 pounds boneless, skinless, chicken
thighs, cut into 2-inch pieces
1½ teaspoons kosher salt, divided
Pinch freshly ground black pepper
1 tablespoon ghee or a neutral oil, such
as grapeseed oil
1 onion, thinly sliced
4 garlic cloves, finely chopped
1 2-inch piece ginger, peeled
and finely chopped
1 serrano chile, stemmed
and finely chopped
42
2 teaspoons ground cumin
2 teaspoons garam masala
1 teaspoon hot curry powder
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground turmeric
¼ teaspoon cayenne pepper
3 tablespoons tomato paste
1 cup plain, whole yogurt, whisked well
(this will prevent the sauce from
breaking/curdling when it is cooked)
1 can (14.5 ounces) fire-roasted
crushed tomatoes
1
⁄
3
cup light cream
Cooked rice, for serving
Fresh cilantro, for garnish
1. Pat the chicken dry with paper towels and
season on both sides with 1 teaspoon of salt
and freshly ground black pepper.
2. Put the ghee into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown
and set the temperature to High. Once the
unit is preheated and the ghee is hot, start
to brown the chicken, 3 to 4 minutes per
side, dividing it into three batches, to not
overcrowd the pot. Remove and reserve as
you go. Add the onion to the pot and cook
until translucent, 3 to 4 minutes, stirring
occasionally. Add the garlic, ginger, and
serrano chile to the pot and cook until
fragrant and just starting to caramelize,
another 1 to 2 minutes. Add the reserved
chicken and drippings back to the pot.
Mix in the spices and the tomato paste.
Add the whisked yogurt and crushed
tomatoes, and allow mixture to come to a
simmer. Press Stop.
3. Secure the lid and select Slow Cook. Set the
temperature to High, the time for 2 hours,
and press Start. When there are 30 minutes
remaining, open the lid and mix in the cream.
Secure the lid again and continue to cook for
the remaining time.
4. When the tone sounds, open the lid, taste,
and adjust seasoning as desired. Serve over
rice with fresh cilantro.
Nutritional information per serving:
Calories 294 (39% from fat) • carb. 11g • pro. 33g
fat 13g • sat. fat 4g • chol. 140mg • sod. 1092mg
calc. 108mg • fiber 2g
Chicken Adobo
This sweet and tangy dish is a Filipino staple
and it’s super easy to make!
Makes 4 servings
4 whole chicken legs, split
1 teaspoon kosher salt
1 tablespoon neutral oil, such as canola
or grapeseed
¾ cup reduced-sodium soy sauce
½ cup distilled white vinegar
2 teaspoons brown sugar
10 garlic cloves, crushed
3 to 4 serrano chiles, stemmed
and thinly sliced
4 bay leaves
½ teaspoon whole black peppercorns
White rice, for serving
1. Pat the chicken with paper towels and season
with 1 teaspoon salt.
2. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown
and set the temperature to High. Once the
unit is preheated and the oil is hot, add half
of the chicken pieces to the pot and brown
on each side, 3 to 5 minutes. Remove and
reserve. Continue with the remaining pieces.
Add the reserved chicken and drippings back
to the pot. Add the remaining ingredients
and allow the mixture to come to a simmer.
Press Stop.
3. Secure the lid and select Slow Cook. Set the
temperature to High, the time for 2 hours and
30 minutes, and press Start.
4. When the tone sounds, press Stop and
carefully open the lid. Transfer the chicken
into a bowl. Select Reduce, the time for 15
minutes, and press Start. Simmer sauce until
it thickens. Discard the bay leaves. Strain,
if desired, to discard peppercorns. Add the
chicken back to the pot with sauce and stir to
coat. Serve over rice.
Nutritional information per serving:
Calories 213 (36% from fat) • carb. 6g • pro. 27g
fat 8g • sat. fat 2g • chol. 104mg • sod. 740mg
calc. 30mg • fiber 1g
43
Chicken Tinga
This saucy Mexican shredded chicken is the
perfect filling for your next taco night!
Makes 4 to 6 servings
2 pounds whole chicken legs
1 teaspoon kosher salt
1 tablespoon olive oil
1 small onion, chopped
3 large garlic cloves, finely chopped
4 Roma (plum) tomatoes,
cored and chopped
2 tomatillos, waxy skin
removed, chopped
2 chipotle peppers in adobo sauce,
plus 1 tablespoon additional sauce
½ teaspoon dried Mexican oregano,
crumbled
Pinch dried thyme
Pinch dried marjoram
1 cup chicken broth, low sodium
2 tablespoons apple cider vinegar
Corn tortillas, for serving
Fixings: torn fresh cilantro, minced
onion, cotija cheese, avocado and
lime wedges
1. Pat the chicken with paper towels and season
with 1 teaspoon salt.
2. Put the oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown,
set the temperature to High, and press Start.
Once the unit is preheated and the oil is
hot, add half the chicken pieces to the pot
and brown on each side, 3 to 5 minutes.
Remove and continue with the remaining
pieces. Reserve chicken. Add the onion to
the pot and cook for 3 to 5 minutes, stirring
occasionally until translucent. Add the garlic
and cook until fragrant, 2 to 3 minutes.
Add the reserved chicken and drippings
back to the pot, along with the remaining
ingredients. Mix well. Bring to a simmer and
end the function.
3. Secure the lid and select Slow Cook. Set the
temperature to High, the time for 2 hours and
30 minutes, and press Start. When the time
expires, press Stop and carefully open the lid.
Remove the chicken from the pot and allow to
rest until it is cool enough to touch.
4. While the chicken is cooling, select Reduce.
Set the time for 15 minutes and press Start.
Allow sauce to simmer until thickened.
5. Once chicken is cool, shred, discarding
skin and bones. Add the chicken back to
the reduced sauce. Press Stop and select
Keep Warm, if desired. Mix well and season
to taste.
6. Serve in corn tortillas topped with
prepared fixings.
Nutritional information per serving
(based on 6 servings):
Calories 155 (38% from fat) • carb. 5g • pro. 19g
fat 6g • sat. fat 1g • chol. 69mg • sod. 1072mg
calc. 25mg • fiber 1g
Carne con Chili
(Chili con Carne)
A take on true Texan beef chili with serious
depth of flavor.
Makes 6 to 8 servings
3 pounds beef chuck roast, cut into 1½-
to 2-inch pieces
2 teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 jalapeños, stemmed, seeded,
and chopped
1 poblano chile, stemmed and chopped
4 garlic cloves, finely chopped
1 tablespoon Ancho chili powder
1 tablespoon New Mexican chili powder
1 teaspoon ground cumin
1 teaspoon Mexican oregano, crumbled
1 teaspoon dried marjoram
1 tablespoon masa harina
1 can (14.5-ounce) fire-roasted,
crushed tomatoes
2 bay leaves
8 ounces dark lager-style beer
2 ounces (¼ cup) brewed espresso, or
strong coffee
½ ounce unsweetened chocolate,
roughly chopped
Lime wedges and warm flour tortillas,
for serving
1. Season the meat on both sides with 1
teaspoon of salt and freshly ground black
pepper. (TIP: For optimal browning, pat meat
dry with paper towels before seasoning.)
2. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
44
Set the temperature to High and press Start.
Once the unit is preheated and the oil is hot,
start to brown the meat, 3 to 4 minutes per
side, working in batches, not to overcrowd
the pot. Remove and reserve. Add the onion
to the pot and cook, stirring occasionally for
2 to 3 minutes. Stir in the jalapeños, poblano,
and garlic, cooking another 2 to 3 minutes,
until fragrant. Add the reserved meat, along
with drippings, back to pot. Add the chili
powders, cumin, oregano, marjoram, and
masa harina and mix to coat the meat and
vegetables. Add the remaining ingredients,
including the remaining teaspoon of salt, and
allow the mixture to come to a simmer. Once
the mixture comes to a simmer, press Stop.
3. Secure the lid and select Stew/Chili. Set the
pressure to High, the time for 35 minutes, and
press Start.
4. When the tone sounds, allow the pressure to
release naturally. Once all of the pressure is
completely released, carefully open the lid.
Remove and discard the bay leaves and stir
to fully mix. Taste and adjust the seasoning
as desired. Serve with lime wedges and warm
tortillas for sopping up the sauce!
Nutritional information per serving
(based on 8 servings):
Calories 390 (55% from fat) • carb. 8g • pro. 35g
fat 24g • sat. fat 10g • chol. 119mg • sod. 891mg
calc. 49mg • fiber 2g
Thai-Style Green Curry
Vegetables
A perfect curry in a hurry for any weekday night,
and hearty enough to please non-vegetarians.
This dish can easily be made vegan by omitting
the fish sauce.
Makes 6 servings
1 tablespoon coconut oil
1 onion, thinly sliced
1½ tablespoons finely chopped ginger, plus
1-inch piece cut into matchsticks
2 to 3 garlic cloves, finely chopped
1 Thai (green) chile, finely chopped
¼ cup Thai green chile paste
1 can (13 to 14 ounces) unsweetened
coconut milk, not “lite”
½ cup vegetable broth, low sodium
½ lime, juiced
1 teaspoon fish sauce (omit for true
vegetarian/vegan recipe)
1 stalk lemongrass, tough outer leaves
and bulb removed, cut into 2½- to
3-inch pieces
1 teaspoon kosher salt
1 young Chinese eggplant, or 2 smaller
varieties, quartered lengthwise and cut
into ½-inch slices
1 red bell pepper, cut into strips
1 zucchini, about 8 ounces, sliced into
½-inch rounds
8 ounces green beans, stems trimmed
½ cup packed Thai basil (or regular basil
if the Thai variety is not available), cut
into chiffonade
Jasmine rice, for serving
Roasted nuts (cashews or peanuts),
chopped, for serving
1. Put the coconut oil into the cooking pot of the
Cuisinart
®
Multicooker. Select Sauté/Brown.
Set the temperature to Low and press Start.
Once the unit is preheated and the oil is hot,
add the onion and cook until translucent. Add
the chopped ginger, garlic, and chopped chile
and cook until fragrant, stirring continuously,
3 to 5 minutes. Stir in the green chile paste
and cook an additional 1 to 2 minutes. Add
the coconut milk, broth, lime juice, fish sauce
(if using), and lemongrass. Allow mixture
to come to a simmer. Once mixture is
simmering, press Stop.
2. Add the salt, ginger matchsticks, eggplant,
red pepper, zucchini, and green beans to the
pot. Secure the lid and select Custom. Set
the pressure to High, the time for 1 minute,
and press Start. When the tone sounds, press
Stop and then the Steam Release button to
quickly release pressure.
3. Once all of the pressure is completely
released, carefully open the lid and stir in the
basil. Taste and adjust seasoning as desired.
Ladle the curry over warm rice. Top with nuts
for a pleasing crunch, if desired.
Nutritional information per serving:
Calories 239 (63% from fat) • carb. 19g • pro. 3g
fat 17g • sat. fat 10g • chol. 0mg • sod. 936mg
calc. 60mg • fiber 6g
45
Pineapple Chipotle
Pulled Pork
Cutting the pork into smaller pieces before
cooking speeds up the cooking time and guar-
antees each bite will melt in your mouth.
Makes about 4 cups
2 pounds pork butt, cut into
2-inch chunks
1 teaspoon kosher salt
1 teaspoon chili powder
½ teaspoon ground cumin
3 garlic cloves, smashed
1 cinnamon stick
¾ cup pineapple juice
¼ cup water
1
⁄
3
cup ketchup
1 chipotle, finely chopped
For serving:
Taco shells
Red cabbage, thinly sliced
Diced pineapple (fresh, not canned)
Radish, cut into thin matchsticks
Cilantro, roughly chopped
Lime, cut into wedges
1. Season the pork with the salt, chili powder,
and cumin. Add the pork and garlic to the
cooking pot of the Cuisinart
®
Multicooker
and stir together with the cinnamon stick.
Combine the pineapple juice, water, ketchup
and chipotle; add to the cooking pot with the
pork. Mix all ingredients together well.
2. Secure the lid and select Meat. Set the
pressure to High+, the time for 1 hour 15
minutes, and press Start.
3. When the tone sounds, let pressure
release naturally.
4. Once the pressure is completely released,
carefully open the lid and transfer the pork
to a large mixing bowl; shred with 2 forks or
your hands (gloves are recommended). Taste
and adjust seasoning as desired.*
5. Serve approximately 1 tablespoon pulled
pork with each taco shell, thinly sliced red
cabbage, diced fresh pineapple, radish
matchsticks, chopped cilantro, and lime.
*For added flavor, the strained cooking liquid
may be reduced into a sauce and added to the
shredded pork, tablespoon by tablespoon. This
can be done on the Reduce function.
Nutritional information per serving (one taco):
Calories 76 (58% from fat) • carb. 4g • pro. 5g
fat 5g • sat. fat 2g • chol. 16mg • sod. 159mg
calc. 6mg • fiber 0g
Creamy Rice Pudding
Not rich enough for you? Top with
sweetened whipped cream and some chopped
nuts before serving.
Makes 4½ cups
3 cups Arborio or Carnaroli rice
4 cups whole milk
2 cups heavy cream
2 cups water
1 cup granulated sugar
1 tablespoon plus 1 teaspoon
ground cinnamon
1 tablespoon pure vanilla extract
½ teaspoon kosher salt
3 pinches ground nutmeg
1. Put rice, milk, cream, water, sugar, cinnamon,
vanilla extract, salt, and nutmeg into the
cooking pot of the Cuisinart
®
Multicooker.
2. Secure the lid and select Custom. Set the
pressure to Low, the time for 15 minutes, and
press Start.
3. When the tone sounds, press the Steam
Release button to quickly release pressure.
Once the pressure is completely released,
carefully open the lid and stir well.
Serve warm.
Nutritional information per serving (½ cup):
Calories 304 (35% from fat) • carb. 43g • pro. 6g
fat 12g • sat. fat 7g • chol. 42mg • sod. 98mg
calc. 83mg • fiber 1g
Dulce de Leche
Keep this on hand to drizzle over ice cream
sundaes, waffles, or really anything! It is easy
and delicious!
Makes 2 cups
2 cans sweetened condensed milk
Pinch kosher salt
½ teaspoon baking soda
1. Put the trivet into the cooking pot of the
Cuisinart
®
Multicooker. Add 3 cups of water
to the pot.
2. Cut a piece of aluminum foil that is about 24
inches long. Fold in half lengthwise, then fold
46
in half again two more times to create a strip
about 24 inches in length and 2 inches wide
to make a cradle.
3. Put the ingredients into an oven-safe
casserole dish that is no wider than 7 inches.
Stir to combine. Cover with foil.
4. Put the filled baking dish in the center of the
foil strip and then carefully lift and transfer to
the rack in the cooking pot.
5. Secure the lid and select Custom. Set the
pressure to High, the time for 40 minutes, and
press Start.
6. When the tone sounds, press the Steam
Release button to quickly release pressure.
Once the pressure is completely released,
carefully open the lid and stir. Serve warm.
Nutritional information per serving (2 tablespoons):
Calories 80 (24% from fat) • carb. 13g • pro. 2g
fat 2g • sat. fat 1g • chol. 8mg • sod. 56mg
calc. 70mg • fiber 0g
Chocolate Pudding
This pudding is best eaten warm, but can also
be chilled overnight; note that the texture will be
denser and thicker when served cold.
Makes about 3 cups
6 ounces semisweet chocolate
4 tablespoons unsalted butter
1½ cups heavy cream
½ cup whole milk
4 large egg yolks
1
⁄
3
cup granulated sugar
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
1. Put the chocolate and butter into a heatproof,
medium-size mixing bowl.
2. In a saucepan set over medium heat, bring
the cream and milk to a strong simmer. Pour
over the chocolate and let rest for a minute,
then stir until the chocolate and butter are
completely melted. Reserve and cool slightly.
3. In a separate bowl, combine the egg yolks
and sugar; whisk until lightened in color and
no longer grainy in texture. Add about ¼
cup of the warm chocolate mixture to the
eggs and whisk well, then gradually add
an additional ½ cup and, again, whisk until
smooth. Add the egg mixture to the remaining
chocolate mixture, along with the vanilla
extract and salt. Whisk until smooth.
4. Transfer the mixture to an ovenproof
casserole dish no wider than 7 inches.
Cover with foil.
5. Put the trivet into the cooking pot of the
Cuisinart
®
Multicooker. Add 3 cups of water
to the pot.
6. Cut a piece of aluminum foil that is about 24
inches long. Fold in half lengthwise, then fold
in half again two more times to create a strip
about 24 inches in length and 2 inches wide
to make a cradle.
7. Put the filled baking dish in the center of the
foil strip and then carefully lift and transfer to
the rack in the cooking pot.
8. Secure the lid and select Custom. Set the
pressure to Low, the time for 15 minutes, and
press Start.
9. When the tone sounds, allow the pressure to
release naturally.
10. Once all of the pressure is completely
released, press Stop and carefully open the
lid. Divide into serving dishes and top with a
dollop of whipped cream if desired.
Nutritional information per serving (
1
⁄
3
cup):
Calories 335 (71% from fat) • carb. 22g • pro. 3g
fat 28g • sat. fat 17g • chol. 152mg • sod. 91mg
calc. 58mg • fiber 1g
Black and White
Cheesecake
No finicky water baths to worry about when
using your Multicooker to bake a cheesecake.
You’ll never bake it in the oven again after trying
this foolproof method!
Makes one 7-inch cheesecake,
6 to 8 servings
Melted butter or nonstick
cooking spray
8 chocolate sandwich cookies (or 1 cup
chocolate cookie crumbs)
1 tablespoon unsalted butter, melted
Pinch kosher salt
1 pound regular cream cheese
(2 standard packages), cut into 1-inch
pieces, room temperature
½ cup granulated sugar
¼ teaspoon kosher salt
2 large eggs
1½ teaspoons pure vanilla extract
47
¼ cup sour cream
½ cup chopped chocolate
sandwich cookies
1. Lightly coat a 7-inch round, by 3-inch high
springform pan with melted butter or nonstick
cooking spray. Place a sheet of plastic wrap
(about 16 x 16 inches) on top of a sheet
of aluminum foil the same size. Place the
springform pan in the center and wrap the
exterior tightly.
2. Put the chocolate sandwich cookies in a
Cuisinart
®
Food Processor fitted with the
metal chopping blade. Pulse a few times
to break up, and then process until finely
ground. Add the butter and pinch of salt and
pulse to combine.* Transfer to the prepared
pan and turn to dust the sides of the pan.
Press the remainder onto the bottom of
the pan. Reserve.
3. Put cream cheese, sugar, and salt in the work
bowl of a food processor fitted with the metal
chopping blade (this can also be done with
an electric hand or stand mixer fitted with the
mixing beaters/paddle attachment. Mix on a
low speed, being careful not to incorporate
too much air into the batter). Process until
smooth, about 15 to 20 seconds. Add the
eggs, and vanilla extract. Process until
combined, about 10 seconds. Scrape down
the bowl and process for another 5 seconds.
Add the sour cream and pulse to combine.
Pour the batter into the prepared pan. Add
the chopped cookies and stir with a small
spatula. Cover cheesecake with a piece of
aluminum foil that has been brushed with
butter or sprayed with nonstick cooking
spray. Make the sides tight, but allow room
for the cheesecake to expand.
4. Put the rack into the cooking pot of the
Cuisinart
®
Multicooker with 2 cups of water.
Cut a piece of aluminum foil that is about 24
inches long. Fold in half lengthwise, then fold
in half again two more times to create a strip
about 24 inches in length and 2 inches wide
to make a “cradle.” Put the filled springform
pan in the center of the foil strip and then
carefully lift, and transfer to the rack in the
cooking pot.
5. Secure the lid and select Custom. Set the
pressure to low and the time for 25 minutes.
When the tone sounds, allow pressure to
release naturally.
6. Once the pressure is completely released,
press Stop and open the lid. Carefully lift
the springform pan out of the Multicooker
using the foil cradle. Remove foil and plastic
wrap. If moisture has accumulated on the
top, dab gently with a paper towel to remove.
Let cool to room temperature, then cover
and refrigerate to fully chill. Before serving,
remove from springform pan.
*If using already processed cookie crumbs,
simply combine the cookie crumbs and 1
tablespoon melted butter in a small bowl.
Nutritional information per serving
(based on 8 servings):
Calories 489 (50% from fat) • carb. 33g • pro. 7g
fat 28g • sat. fat 15g • chol. 116mg • sod. 405mg
calc. 21mg • fiber 1g
“Baked” Apples
These are perfect when served on their own, but
even more decadent with a dollop of whipped
cream or a scoop of vanilla ice cream.
Makes 4 servings
2 tablespoons old-fashioned, rolled oats
2 tablespoons pecans
2 tablespoons unbleached,
all-purpose flour
¼ cup packed light brown sugar
½ teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch ground cardamom
Pinch kosher salt
4 tablespoons unsalted butter,
cold and cubed
4 medium to large apples,
a sweet-tart variety
½ cup water
½ cup packed light brown sugar
1. Put the first 9 ingredients (through the salt)
into the bowl of a Cuisinart
®
Food Processor
or chopper fitted with the chopping blade.
Process until combined. Add the cold butter
and pulse until combined – the mixture
should resemble an uneven crumb.
Reserve in the refrigerator until ready to stuff
the apples.
2. Prepare the apples by coring each, but being
careful to keep the bottom intact. The easiest
way to do this is to first use a paring knife
to cut about a ½- to 1-inch circle out of the
48
top of the apple. Then, using a melon baller,
scoop out the remainder of the core as best
you can, down to just the bottom of the apple
(you will want to be sure to remove all of the
seeds), making sure the apple remains intact.
Repeat with each apple.
3. Fill each apple cavity with the crumb topping,
packing it in as firmly as possible.
4. Put the ½ cup of water and ½ cup of
brown sugar into the cooking pot of the
Cuisinart
®
Multicooker. Stir to combine.
Place the apples into the pot so that they are
standing straight up.
5. Secure the lid and select Custom. Set the
pressure to Low, the time to 5 minutes, and
press Start.
6. When the tone sounds, let pressure
release naturally.
7. Once pressure is completely released,
carefully open the lid and serve warm.
Nutritional information per apple:
Calories 285 (28% from fat) • carb. 53g • pro. 2g
fat 9g • sat. fat 5g • chol. 20mg • sod. 26mg
calc. 16mg • fiber 5g
Cherry Chocolate-Chip
Bread Pudding
This can be prepared a day in advance and
then cooked while you and your family are
eating dinner, making it a quick way to have a
fresh dessert on a weeknight.
Makes 12 servings
3 cups milk*
4 large eggs
¼ cup granulated sugar
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
1 pound challah bread, cut into
1-inch pieces
¾ cup chocolate chips
¾ cup dried cherries
Melted butter or nonstick
cooking spray
1. Put the milk, eggs, sugar, salt, and vanilla
extract into a large mixing bowl. Whisk until
well combined (to the point where the sugar
has dissolved; this can be done by hand,
with a hand mixer or even in a blender). Add
the bread pieces, chocolate chips, and dried
cherries and stir well, so the bread is fully
coated. Cover with plastic wrap and allow
to rest in the refrigerator for a minimum of
3 hours or up to overnight. Bring to room
temperature for 30 minutes before cooking.
2. Lightly coat a 2-quart ceramic baking dish, no
larger than 7 inches in diameter, with melted
butter or nonstick cooking spray. Transfer
the soaked bread mixture to the baking dish.
Cover with aluminum foil that has also been
coated with nonstick cooking spray.
3. Put the rack into the cooking pot of the
Cuisinart
®
Multicooker with 2 cups of water.
Cut a piece of aluminum foil that is about 24
inches long. Fold in half lengthwise, then fold
in half again two more times to create a strip
about 24 inches in length and 2 inches wide to
make a cradle.
4. Put the filled baking dish in the center of the
foil strip and then carefully lift and transfer to
the rack in the cooking pot.
5. Secure the lid and select Custom. Set the
pressure to Low, the time for 45 minutes, and
press Start.
6. When the tone sounds, press the Steam
Release button to quickly release pressure.
7. Once pressure is completely released, open
lid and, using potholders, lift the foil cradle
and casserole out of the cooking pot.
Serve warm.
*In place of the milk, you may substitute nondairy
milk, such as almond or rice, for the full amount
of milk.
Nutritional information per serving:
Calories 339 (43% from fat) • carb. 40g • pro. 8g
fat 16g • sat. fat 9g • chol. 112mg • sod. 246mg
calc. 95mg • fiber 2g
Pear “Sauce”
While applesauce may be the popular
snack and condiment, pears offer a nice change.
We used pears that were on the medium-firm
side, but any type can be used – adjust cooking
time accordingly.
Makes about 3½ cups
6 medium-firm pears (about 3 pounds),
peeled, cored and quartered
¼ cup water
1 cinnamon stick, halved
1 tablespoon brown sugar
Pinch kosher salt
49
1. Put all ingredients in the cooking pot of the
Cuisinart
®
Multicooker.
2. Secure the lid and select Custom. Set the
pressure to Low, the time for 8 minutes, and
press Start.
3. When the tone sounds, allow pressure
to release naturally. Once the pressure is
completely released, open lid, strain the
mixture, transfer the cooked pears to a
separate mixing bowl (discard the cinnamon
stick halves) and cover with plastic wrap.
Allow to sit for 5 minutes.
4. After pears have rested, uncover and mash
to desired consistency, adding more liquid
(warm water works well) if needed. Serve as
is, warm or cold, or serve as a condiment
with grilled or broiled pork chops.
Nutritional information per serving (½ cup):
Calories 95 (2% from fat) • carb. 25g • pro. 1g
fat 0g • sat. fat 0g • chol. 0mg • sod. 22mg
calc. 15mg • fiber 5g
NOTES
50
NOTES
51
©2019 Cuisinart
East Windsor, NJ 08520
Printed in China
19CE060484
F IB-16232A
B C M Y
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100 95 90 85 80 75 70 65 60 55 50 45 40
100 95 90 85 80 75 70 65 60 55 50 45 40
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100
Tel: 0769-87720314 87886328 Fax: 0769-87720324
E-MAIL: [email protected]
liao
Version no.: CPC900 IB-16232A
new
IB Size:
Die Cut:
Operator: Revise Ver:
Date:SEP/21/2019
Co-ordinator:
F
CPC900 IB-16232A
(0.0)
Astor You / Scias Liu
148mm(W) x 210mm(H)
Material: 105gsm gloss artpaper for whole book
Coating: gloss varnishing in cover
Colors(Cover): 4C+1C(BLACK)
(Inside): 1C+1C(BLACK)
