Season chicken pieces with salt and pepper. Heat 3 tablespoons oil in cooker over
mediumheat. Place chicken in cooker and brown, in batches. Add wine to chicken
in cooker. Cook 2-3 minutes. Remove chicken and juices and set aside. Heat
remaining oil in cooker. Add onion, garlic, red pepper, and tomato. Cook until onion
is softened. Add rice and cook for about 2 minutes. Add peas, broth, salt, chicken
and juices. Stir well. Place lid on cooker and lock. Set at high pressure for 9 minutes.
Release steam. Remove lid. Mix so rice looks fluffy,and serve. Serves 5-6.
1/2 lb. ground beef
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 tablespoons vegetable oil
2 small onions, chopped
1 small jalapeno pepper, seeded and finely minced
2 ounces chopped green chilies
2 cloves garlic, minced
1/2 bunch fresh parsley leaves, chopped
1 can each pinto, kidney, navy beans, rinsed and drained
1/2 (28 ounce) can crushed tomatoes, coarsely chopped
2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
1 cup water
1 tablespoon chopped fresh cilantro
shredded cheddar cheese, to top
Heat oil in pressure cooker over medium heat and saute onions until oftened. Brown
ground beef with onions. Add peppers, jalapeno, chilies, garlic, parsley, and beans.
Add tomatoes, salt,cumin, oregano, chili powder, and water. Seal and lock cooker
and set to high pressure. Set timer for 15 minutes. Release steam. After steam is
released, unlock and remove lid and add cilantro. Serve in bowls immediately, topped
with cheddar cheese. Serves 4.
Chili
3/4 tablespoon olive oil
1 green onion, using only white and light green parts, chopped
(
about 3 tablespoons)
1 1/2 cups Aborio rice
2 cups butternut squash, peeled, seeded, cubed
3 cups canned chicken broth
3/8 cup dry white wine
3/4 teaspoon ground nutmeg
1 1/2 tablespoons chopped fresh basil
3 tablespoons grated parmesan cheese
salt to taste
ground black pepper to taste
Heat oil in pressure cooker over medium heat. Add green onion and cook until
onion starts to wilt, about 2 minutes. Add rice and cook, stirring constantly, until
thoroughly coated. Stir in squash, chicken broth, wine, and nutmeg. Place lid on
cooker and lock. Set at high pressure for 9 minutes. Release steam. Carefully
remove cover and STIR in basil, cheese, salt and pepper. Allow risotto to sit for
2 minutes before serving. Serves
Butternut Squash Risotto
20
21
Summary of Contents for HT-01
Page 1: ...For Household Use Only Electric Pressure Cooker Instructions Recipe Guide MODEL HT 01 ...
Page 2: ......
Page 7: ......
