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RecipesRecipes
Directions:
1. Press “sear”, set to 8 minutes, then press “start/stop”.
2. Add oil, onions, tomatoes, diced tomatoes, garlic cloves, and tomato
puree. Cook until tomatoes have blistered.
3. In separate bowl, add ground chicken, cooked rice, parsley, marjoram,
basil, salt and pepper. Mix until combined.
4. Spoon chicken mixture into each pepper.
5. Place Rack on bottom of cooker and place peppers on the Rack.*
6. Close lid and lock.
7. Press “poultry”, set to 20 minutes, then press “start/stop”.
8. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to "Release" until all pressure is released.
9. Carefully remove lid and add shredded provolone onto each pepper.
10. Place Tempered Glass Lid on pressure cooker and let peppers sit for 2
minutes until cheese melts.
11. Transfer peppers to serving platter, remove Rack, and top peppers
with sauce.
*Note: Tomato sauce can touch Rack.
Blistered Cherry Tomato Stuffed Peppers Serves: 6
Ingredients:
1 tablespoon olive oil
½ onion
1 cup cherry tomatoes, halved
1 (14-ounce) can diced tomatoes
1 (14-ounce) can tomato puree
1 clove garlic
1 pound ground chicken
1½ cups cooked rice
2 teaspoons parsley
1 teaspoon marjoram
1 teaspoon fresh basil
1 teaspoon salt
1 teaspoon black pepper
6 large green peppers,
tops removed, seeded
½ cup provolone cheese
Directions:
1. Pour water into cooker and place Rack on the bottom.
2. Place squash on rack, cut-side up, and season with salt and pepper.
3. In a medium bowl, combine seasonings and sugar. Mix well.
4. Toss apples and cranberries in seasonings until coated.
5. Divide fruit mixture evenly into each squash.
6. Top each squash with 1 butter cube and drizzle maple syrup over each squash.
7. Close lid and lock.
8. Press “steam/veggies” and adjust for 6 minutes, and press “start/stop”.
9. When done, the pressure cooker will automatically go to the “warm”
feature and the pressure will release naturally. Turn the Pressure Release
Switch to "Release" until all pressure is released.
10. Remove squash with tongs and serve warm.
Stuffed Squash Serves: 4
Ingredients:
2 cups water
2 small acorn squashes,
cut in half, seeded
Kosher salt and freshly ground black
pepper to taste
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 tablespoons brown sugar
2 green apples, peeled, chopped
½ cup dried cranberries
¼ cup maple syrup
2 tablespoons butter, divided
into 4 cubes
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