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RecipesRecipes
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: 8
Ingredients:
4 cups water
4 small acorn squashes, cut in half,
seeded
Kosher salt and freshly ground black
pepper to taste
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
4 tablespoons brown sugar
4 green apples, peeled, chopped
1 cup dried cranberries
½ cup maple syrup
4 tablespoons butter, divided into 4 cubes
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”, press “texture” twice for 1 hour and 30 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: 12-16
Ingredients:
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon ground, dried cumin
1 teaspoon smoked paprika
6 tablespoons olive oil
8 pounds boneless chuck or round
roast, cut into cubes
Salt and freshly ground pepper to taste
2 medium white onions, diced small
6 cloves garlic, minced
5-6 chipotle peppers in adobo sauce,
chopped
2 (28-ounce) cans chopped tomatoes
2 cups low-sodium beef stock
½ cup chopped fresh cilantro, chopped
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