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RecipesRecipes
Directions:
1. Pour pinto beans into cooker and cover with 1 inch of water.
2. Close lid and lock.
3. Press “time”, set for 5 minutes, and 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 6-8 minutes.
8. Add rice and seasonings; 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”, set 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 before serving.
Rice and Beans Serves: 16-20
Ingredients:
2 cups dried pinto beans
Water
2 tablespoons vegetable oil
2 red onions, nely chopped
2 green peppers, nely chopped
2 jalapeños, nely chopped
6 cloves garlic, minced
4 cups long-grain rice
2 teaspoons ground cumin
2 teaspoons chili power
2 (14-ounce) cans diced tomatoes
4 cups chicken stock
2 teaspoons salt
Black pepper to taste
½ cup fresh cilantro, chopped
6 scallions, chopped
Directions:
1. Press “sear”, set for 10 minutes, then press “start/stop”.
2. Add olive oil, onions, garlic, red pepper, mushrooms, oregano, and basil,
and sauté.
3. Add stock, tomatoes, tomato paste, salt, and bay leaves.
4. Stir in carrots, zucchini, sausage, and tortellini.
5. Close lid and lock.
6. Press “time”, set to 5 minutes, and press “start/stop”.
7. 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.
8. Carefully open lid, stir tortellini, and top with fresh parsley.
Tortellini Serves: 8-12
Ingredients:
2 tablespoons olive oil
2 onions, diced small
2 cloves garlic, minced
2 red peppers, diced small
2 (8-ounce) packages cremini
mushrooms
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons salt
4 cups low-sodium chicken stock
2 (28-ounce) cans diced tomatoes
with juice
2 tablespoons tomato paste
2 bay leaves
4 medium carrots, thinly sliced
4 medium zucchini, thinly sliced
2 pounds ground hot Italian sausage
1½ pounds frozen cheese tortellini
½ cup fresh parsley, chopped
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