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RecipesRecipes
Directions:
1. In a shallow dish, combine all seasonings.
2. Rub cubed beef with olive oil, coat with seasonings and toss to coat well.
3. Press “sear”, set to 20 minutes, and press “start/stop”.
4. Add remaining oil. Working in batches, place beef in and sear on all sides.
Transfer to covered dish.
5. Add onions, garlic, chipotle peppers, tomatoes, and beef stock. Return all
browned meat to cooker.
6. Close lid and lock.
7. Press “meat/stew” and adjust for 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 open lid and season chili with salt and pepper to taste.
10. Garnish with cilantro and serve.
Classic Chili Serves: 6-8
Ingredients:
1 tablespoon chili powder
1 teaspoon dried oregano
½ teaspoon ground, dried cumin
½ teaspoon smoked paprika
3 tablespoons olive oil
4 pounds boneless chuck or round
roast, cut into cubes
Salt and freshly ground pepper
to taste
1 medium white onion, small diced
3 cloves garlic, minced
2-3 chipotle peppers in
adobo sauce, chopped
1 (28-ounce) can chopped tomatoes
1 cup low-sodium beef stock
¼ cup chopped fresh cilantro
Directions:
1. Press “sear”, and then press “start/stop”.
2. Add olive oil and sausage. Brown sausage on all sides.
3. Add shallots and garlic and continue to cook for 2-3 minutes.
4. Stir in rice, tomatoes, chicken stock and wine.
5. Season with salt and pepper.
6. Close lid and lock.
7. Press “rice”, press “texture” twice for 7 minutes, and 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. Stir in cheese, top with basil, and serve.
Tip: Use chicken stock in place of white wine.
Risotto with Italian Sausage & Parmesan Serves: 4-6
Ingredients:
1 tablespoon olive oil
1 pound sweet Italian sausage, sliced
½ cup chopped shallots
2 cloves garlic, minced
½ cup sliced sundried tomatoes
1½ cups Arborio rice
½ cup white wine
3½ cups low-sodium chicken stock
1 teaspoon salt
Freshly ground black pepper to taste
½ cup grated Parmesan cheese
¼ chopped fresh basil
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