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RecipesRecipes
Directions:
1. Press “sear”, then press “start/stop”.
2. Add olive oil, garlic, and red pepper akes and cook until fragrant.
3. Add tomatoes, salt, pepper, and sugar.
4. Close lid and lock.
5. Press “time” and adjust for 8 minutes, then press “start/stop”.
6. 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.
7. Carefully remove lid and stir in basil, season with salt and pepper to taste,
and serve.
Marinara Sauce Serves: 6
Ingredients:
3 tablespoons olive oil
4 cloves garlic, nely chopped
¼ teaspoon crushed red pepper akes
2 (28-ounce) cans crushed
herb tomatoes
1 teaspoon salt
Freshly ground black pepper to taste
½ teaspoon sugar
¼ cup chopped fresh basil
Directions:
1. Pour pinto beans into cooker and cover with 1 inch of water.
2. Close lid and lock.
3. Press “time” button, set to 5 minutes, then press “start/stop”.
4. When done, press “start/stop”, and wait 15-20 minutes for pressure to
naturally release.
5. Carefully drain beans; set aside.
6. Press “sear”, and press “start/stop”.
7. Add oil, onions, peppers, jalapeño, and garlic and cook for 3-4 minutes.
8. Add rice and seasonings and stir to combine.
9. Stir in tomatoes and chicken stock.
10. Return beans to cooker and mix well.
11. Season with salt and pepper to taste.
12. Close lid and lock.
13. Press “time” and adjust for 8 minutes, and press “start/stop”.
14. 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. Carefully remove lid.
15. Stir in cilantro and garnish with scallions and serve.
Rice and Beans Serves: 8-10
Ingredients:
1 cup dried pinto beans
1 tablespoon vegetable oil
1 red onion, nely chopped
1 green pepper, nely chopped
1 jalapeño, nely chopped
3 cloves garlic, minced
2 cups long-grain rice
Water
1 teaspoon ground cumin
1 teaspoon chili power
1 (14-ounce) can diced tomatoes
2 cups chicken stock
1 teaspoon salt
Black pepper to taste
¼ cup chopped fresh cilantro
3 scallions, chopped
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