Cook's essentials K41143 User manual

Pressure Cooker Recipes

2
Poultry Chili-rubbed Drumsticks with Roasted Red Pepper Quinoa 35
Sun-Dried Tomato-Basil Stuffed Peppers with Marinara Sauce 47
Chicken Cassoulet 38
Mexican Chicken 39
Chicken Cacciatore 41
Chicken à la King 43
Lemon Rosemary Chicken with Rice and Broccoli 44
Pork Italian Sausage with Lentils and Peppers 45
BBQ Pulled Pork 47
Chinese Style Pork Ribs 48
Braised Pork Shoulder with Brown Sauerkraut 49
Spicy BBQ Baby Back Ribs 51
Seafood Jambalaya 53
Moules Marinières 55
Thai Steamed Snapper 56
Desserts Cinnamon Bun Bread and Butter Pudding 57
Pumpkin Rice Pudding 59
Fudgy Walnut Brownies 60
Orange Creamsicle Cheesecake 61
Milk Chocolate Pot de Crème 63
3
Table of Contents
Soups Chicken and Tomato Rice Soup 5
Beef Barley Soup 6
Cabbage Soup with Kielbasa 7
Vegetarian Mexican Rice and Beans 9
French Onion Soup Bread Pudding 10
Warm Cauliflower, White Bean and Wheat Berry Salad 11
Cheddar Garlic Mashed Potatoes 13
Acorn Squash with Maple Apple Cranberry Filling 15
Pasta & Rice Marinara Sauce 17
Beef and Macaroni 19
Risotto with Sun-Dried Tomato and Sausage 21
Italian Tortellini Stew 22
Beef and Lamb BBQ Meatloaf 23
Italian Pot Roast 25
Beef and Cabbage Casserole 26
Swiss Steak 27
Orange Beef Short Ribs 29
Classic Chunky Beef Chili 31
Spring Lamb Stew 33
Braised Lamb Shanks 34

4
1 tablespoon olive oil
3 boneless skinless chicken breasts, cut into bite-sized pieces
salt and freshly ground black pepper
1 onion, finely chopped
3 carrots, peeled and sliced ¼-inch thick
2 ribs celery, sliced ¼-inch thick
3 cloves garlic, minced
1 teaspoon dried thyme
1 cup long-grain rice, like basmati
4 cups chicken stock
1 (28 ounce) can diced tomatoes
1½ teaspoons salt
freshly ground black pepper
¼ cup chopped fresh parsley
Chicken and Tomato Rice Soup
Directions
1. Pre-heat the pressure cooker on the BROWN setting.
2. Add the olive oil and brown the chicken pieces briefly, seasoning with salt and pepper. Add the
onion, carrots, celery, garlic and thyme and sauté for another 2 to 3 minutes.
3. Stir in the rice and pour in the stock and tomatoes. Season with salt and freshly ground black
pepper and lock the lid in place.
4. Pressure cook on HIGH for 8 minutes.
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Season to
taste again with salt and pepper, and stir in the fresh parsley.
5
Serves 6 to 8

76
3 tablespoons olive oil
1½ pounds beef, cut into ½-inch cubes
salt and freshly ground black pepper
1 onion, chopped
2 carrots, chopped
4 ribs celery, chopped
1 cup chopped parsnips
1½ cups chopped crimini mushrooms
2 cloves garlic, chopped
1 teaspoon dried rosemary
2 tablespoons tomato paste
1 cup red wine
1 cup uncooked pearl barley
6 cups low-sodium beef broth
1 tablespoon chopped fresh thyme
Beef Barley Soup
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the olive oil to the cooker. Season the beef cubes with salt and pepper, and brown the beef
in the oil for 5 minutes. Set the beef aside and drain off any excess oil from the cooker.
3. Add the onion, carrots, celery, parsnips, mushrooms, garlic and rosemary to the pressure cooker
and sauté for 8 to 10 minutes. Add the tomato paste, stir, and deglaze with red wine.
4. Return the beef to the pressure cooker, and add the barley and beef broth.
5. Pressure cook on HIGH for 20 minutes.
6. Let the pressure drop NATURALLY and carefully remove the lid. Adjust seasoning to taste with
salt and freshly ground black pepper, and sprinkle in the fresh thyme.
Serves 4 to 6
3 tablespoons olive oil
1 pound kielbasa, diced
1 small onion, chopped
2 carrots, chopped
2 ribs celery, chopped
1 head green or Napa cabbage, chopped
3 cloves garlic, minced
½ teaspoon caraway seed
1 teaspoon fennel seed
½ teaspoon mustard powder
1 tablespoon tomato paste
6 cups low-sodium chicken stock
salt and freshly ground black pepper
½ cup chopped fresh parsley
Cabbage Soup with Kielbasa
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the olive oil and kielbasa and cook for about 3 minutes.
3. Add the remaining ingredients, except for the parsley, and lock the lid in place.
4. Pressure cook on HIGH for 20 minutes.
5. Let the pressure drop NATURALLY and carefully remove the lid. Adjust seasoning to taste with
salt and freshly ground black pepper and stir in the fresh parsley.
Serves 4 to 6

8
1 cup dried pinto beans
1 tablespoon vegetable oil
1 red onion, sliced ½-inch thick
1 green pepper, finely chopped
1 Jalapeño pepper, finely chopped
(for a spicier dish, include the seeds)
3 cloves garlic, minced
2 cups long-grain rice
1 teaspoon ground cumin
1 teaspoon chili powder
1 (14 ounce) can chopped tomatoes
2¼ cups chicken stock
1 teaspoon salt
¼ cup chopped fresh cilantro
3 scallions, chopped
Mexican Rice and Beans
Directions
1. Place the pinto beans in the pressure cooker and cover with an inch of water. Pressure cook on
HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain and set
the beans aside.
2. Heat the pressure cooker using the BROWN setting.
3. Add the oil and cook the onion, green pepper, Jalapeño pepper and garlic for 4 to 5 minutes. Add
the rice and spices and continue to cook for a few minutes. Return the beans to the cooker, along
with the tomatoes, chicken stock and salt and lock the lid in place.
4. Pressure cook on HIGH for 8 minutes.
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Fluff the rice
and beans with a fork, mixing in the cilantro and transfer to a serving dish, sprinkling the scallions
on top at the end.
9
Serves 8 to 10

10
2 tablespoons oil
4 sweet onions, thinly sliced
4 eggs
1½ cups heavy cream
1 tablespoon sherry
2 teaspoons chopped fresh thyme
1 teaspoon salt
¼ teaspoon freshly ground black pepper
6 cups cubed Italian bread
1½ cups grated Gruyère cheese
French Onion Soup Bread Pudding
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the oil and onions to the cooker and cook, stirring occasionally until brown and caramelized.
(This may take 20 minutes or so.) Remove the onions from the cooker and wipe the insert clean.
3. In a bowl, whisk together the eggs, cream, sherry, thyme, salt and pepper.
4. In a separate bowl, toss together the bread cubes, caramelized onions and 1 cup of the Gruyère
cheese. Pour in a third of the egg custard, toss again to coat all the ingredients and let the mixture
sit for a few minutes.
5. Grease a 1½-quart deep round baking pan or soufflé dish. Place the bread mixture into the pan
and top with the remaining ½ cup of cheese. Pour the remaining egg mixture over the top of the pan
and wrap the pan completely with greased aluminum foil.
6. Place a rack in the pressure cooker and pour in 2 cups of water. Lower the baking pan into the
cooker using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches
wide by 24-inches long). Fold the ends of the aluminum foil into the cooker and lock the lid in place.
7. Pressure cook on HIGH for 40 minutes.
8. Let the pressure drop NATURALLY and carefully remove the lid. Serve warm.
Serves 4 to 6
2 cups dried cannellini beans
1 cup wheat berries
1 head cauliflower, cut into small florets
2½ cups vegetable stock
1 teaspoon dried basil
½ cup chopped sun-dried tomatoes
2 teaspoons salt
½ cup mayonnaise
2 tablespoons extra virgin olive oil
1 clove garlic, minced
2 lemons, zest from one, juice from both
¼ teaspoon freshly ground black pepper
1 cup chopped walnuts, toasted
1 cup chopped fresh parsley
½ cup grated Parmesan cheese
Warm Cauliflower, White Bean and Wheat Berry Salad
Directions
1. Place the beans and wheat berries in the pressure cooker and cover with an inch of water.
2. Pressure cook on HIGH for 5 minutes, and then let the pressure drop NATURALLY and carefully
remove the lid. Drain the beans and wheat berries and set aside.
3. Place the cauliflower and 1 cup of water into the pressure cooker. Pressure cook on HIGH for 2
minutes. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Drain
the cauliflower and set aside.
4. Return the beans and wheat berries to the cooker and add the vegetable stock, basil, sun-dried
tomatoes and 1 teaspoon of the salt. Pressure cook on HIGH for 18 minutes.
5. While the beans and wheat berries are cooking, make the dressing by whisking together the
remaining teaspoon of salt, mayonnaise, olive oil, garlic, lemon zest, lemon juice and freshly ground
black pepper.
6. Let the pressure drop NATURALLY and carefully remove the lid. Return the cooker to the BROWN
setting. Simmer, stirring often, until any remaining liquid has been absorbed.
7. Let the beans cool for just a few minutes and fold in the cauliflower, the dressing, walnuts,
parsley and cheese. Serve warm.
11
Serves 8 to 10

12 13
6 Russet or baking potatoes, peeled and cut into 1-inch chunks
4 cloves garlic, peeled and left whole
½ cup half and half
3 tablespoons butter, melted
1 cup shredded Cheddar cheese
salt and freshly ground black pepper
5 scallions, sliced (optional)
4 slices bacon, chopped and cooked (optional)
Cheddar Garlic Mashed Potatoes
Directions
1. Place the potatoes and garlic cloves into the pressure cooker and add enough water to just cover
the vegetables. Lock the lid in place.
2. Pressure cook on HIGH for 6 minutes.
3. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Drain the
potatoes and return them to the warm pressure cooker.
4. Mash the potatoes with a potato masher or a food mill, adding the half and half, butter, and
shredded Cheddar cheese. Season to taste with salt and freshly ground black pepper and garnish
with scallions and cooked bacon bits if desired.
Serves 6 to 8

14
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 tablespoons brown sugar
2 Granny Smith apples, peeled and chopped
½ cup dried sweetened cranberries
2 small acorn squash, cut in half lengthwise and seeded
salt and freshly ground black pepper
¼ cup maple syrup
2 tablespoons butter, cut into 4 pieces
Acorn Squash with Maple Apple Cranberry Filling
Directions
1. Combine the cinnamon, nutmeg, cloves and brown sugar in a bowl. Add the apples and
cranberries and toss together. Season each half of each acorn squash with salt and pepper and fill
with the apple and cranberry mixture.
2. Pour enough water into the pressure cooker to cover the bottom by half an inch. Place a steamer
insert or rack into the pressure cooker and place the acorn squash on top. Drizzle each half of acorn
squash with the maple syrup and top each with a piece of butter. Lock the lid in place.
3. Pressure cook on HIGH for 6 minutes.
4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.
5. Serve one half per person for a vegetarian entrée or slice each half in half again and serve as
a side dish.
15
Serves 4 as a vegetarian entrée or 8 as a side dish

16
3 tablespoons olive oil
3 cloves garlic, finely chopped
pinch crushed red pepper flakes
2 (28 ounce) cans crushed tomatoes
1 teaspoon salt
freshly ground black pepper
½ teaspoon sugar (optional)
¼ cup chopped fresh parsley or basil
Marinara Sauce
Directions
1. Place the olive oil, garlic and pepper flakes in the pressure cooker and then turn on the BROWN
setting. Cook the garlic and hot red pepper flakes until the garlic is fragrant, but do not brown.
2. Add the tomatoes, salt, pepper and sugar, and lock the lid in place.
3. Pressure cook on HIGH for 8 minutes.
4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Season to
taste again with salt and pepper and stir in the fresh parsley or basil. Serve over pasta or use in any
number of dishes.
17
Serves 6

18
1 tablespoon vegetable oil
1 pound lean ground beef
1 onion, finely chopped
1 green pepper, chopped
1 red pepper, chopped
1½ teaspoons dried oregano
1½ teaspoons dried basil
1 teaspoon paprika
1 teaspoon salt
freshly ground black pepper
1 (28 ounce) can diced tomatoes in juice
1 cup beef stock
¼ cup ketchup
½ pound dried elbow macaroni
1½ cups grated Parmesan cheese OR 1½ cups grated Cheddar cheese
Beef and Macaroni
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the oil and brown the beef. Avoid breaking up the beef too much, but let it cook in larger
chunks. Add the onion, peppers, herbs and spices, salt and pepper and continue to cook for a few
minutes, stirring well.
3. Add the tomatoes, stock, ketchup and elbow macaroni and lock the lid in place.
4. Pressure cook on HIGH for 5 minutes.
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Give the
ingredients a good stir, season to taste with salt and pepper, and serve with grated Parmesan
cheese or for a cheesy dish, stir in the grated Cheddar cheese.
19
Serves 6 to 8

20
1 tablespoon olive oil
1 pound sweet Italian sausage, sliced on the bias
½ cup chopped shallots (about 1 large)
2 cloves garlic, minced
½ cup sliced sun-dried tomatoes
1½ cups short-grain rice, like Arborio or Carnaroli rice
¾ teaspoon salt
freshly ground black pepper
½ cup white wine
3½ cups chicken stock
½ cup grated Parmesan cheese
¼ cup sliced fresh basil
Risotto with Sun-Dried Tomato and Sausage
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the oil and brown the sausage. Add the shallots and garlic and cook for a few minutes. Stir
in the sun dried tomatoes, rice, salt and pepper. Add the wine and stock and lock the lid in place.
3. Pressure cook on HIGH for 7 minutes.
4. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Stir in the
cheese and season to taste with salt and pepper. Sprinkle the basil on top.
21
Serves 4Serves 6

2322
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, sliced
1 red pepper, chopped
8 ounces mushrooms, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1 teaspoon salt
1 tablespoon tomato paste
1 (28-ounce) can diced tomatoes
2 cups chicken stock
1 pound hot Italian sausage, crumbled
¾ pound cheese tortellini
2 carrots, sliced
2 zucchini, sliced
¼ cup chopped fresh parley
Italian Tortellini Stew
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the olive oil to the cooker. Add the onion, garlic, red pepper, mushrooms, oregano, basil, bay
leaf, salt and tomato paste and cook for a few minutes, stirring well.
3. Add the tomatoes, stock, sausage, tortellini, carrots and zucchini and stir to combine. Lock the
lid in place.
4. Pressure cook on HIGH for 5 minutes
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Serve with
chopped fresh parsley sprinkled on top.
Serves 6
¾ pound ground beef
½ pound ground pork
¾ pound ground veal
1 onion, diced
1 clove garlic, minced
½ teaspoon dried thyme
¼ cup chopped fresh parsley
½ cup Panko breadcrumbs
2 tablespoons tomato ketchup
½ cup BBQ sauce
2 egg yolks, lightly beaten
salt and pepper, to taste
Sauce:
½ cup chicken stock
1 (14.5-ounce) can crushed tomatoes
½ cup BBQ sauce
1 tablespoon honey
BBQ Meatloaf
Directions
1. Combine all the ingredients for the meatloaf in a large bowl and mix well with your hands. Shape
the meatloaf into a mound that will fit into the bottom of your cooker. One easy way to do this is to
shape the meatloaf mixture in the bottom of a bowl that you can gently invert into the cooker.
2. Combine the sauce ingredients in a bowl. Pour half of the sauce into the cooker and then
transfer the meatloaf to the cooker. Pour the remaining sauce over the top. Lock the lid in place.
3. Cook on HIGH pressure for 35 minutes.
4. Let the pressure drop NATURALLY and carefully remove the lid. Let the meatloaf cool in the
cooker for a few minutes and then carefully remove. You may need to cut it in half first to make it
easier to remove.
5. Slice the meatloaf and place on a platter. Pour the sauce over the top and sprinkle with more
chopped fresh parsley.
Serves 6

24
3½ to 4 pound boneless chuck roast
salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, chopped
3 carrots, peeled and sliced into 1-inch chunks
2 ribs celery, sliced into ½-inch chunks
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried sage
½ teaspoon dried rosemary
1 cup red wine
1 (28 ounce) can crushed tomatoes
1 bay leaf
4 large white or red-skinned potatoes, cut into 1-inch chunks
1 head escarole, cored and chopped (optional)
¼ cup chopped fresh basil
Italian Pot Roast
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Season the roast on all sides with salt and pepper. Add the oil to the cooker and brown the roast
on all sides. Remove the roast to a resting plate.
3. Add the onion, carrots, celery and garlic to the cooker and cook for 5 minutes. Add the dried
herbs and cook for a minute. Add the red wine, tomatoes and bay leaf and stir. Return the roast to
the cooker, and lock the lid in place.
4. Pressure cook on HIGH for 55 minutes.
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Transfer the
roast to a side plate and tent with foil. Add the potatoes and escarole (if using) to the cooker and
lock the lid in place.
6. Pressure cook on HIGH for 8 minutes.
7. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Season the
sauce to taste with salt and pepper, stir in the fresh basil and spoon the liquid and vegetables over
the sliced roast.
25
Serves 6 to 8

26
1 tablespoon olive oil
1 pound ground beef
1 onion, chopped
1 clove garlic, sliced
1 to 2 teaspoons salt
freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon smoked paprika
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 tablespoon tomato paste
1 tablespoon brown sugar
1 (28-ounce) can tomatoes
1 (14-ounce) can crushed tomatoes
½ cup raisins
1 cup basmati rice
½ green cabbage, coarsely chopped (about 8 cups)
2 cups beef stock
¼ cup chopped fresh parsley
Beef and Cabbage Casserole
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the oil to the cooker and brown the beef, breaking it up as you do so. Remove the beef from
the cooker with a slotted spoon and set aside. Drain off all but one tablespoon of the fat. Add the
onion, garlic and spices, and sauté for about 3 minutes.
3. Add the Worcestershire sauce, vinegar, tomato paste and brown sugar and cook, stirring for
another minute.
4. Stir in the tomatoes, raisins, rice and cabbage, return the beef to the cooker and combine well.
Add the stock and push the ingredients down into the liquid.
5. Pressure cook on HIGH for 6 minutes.
6. Let the pressure drop NATURALLY and carefully remove the lid. Sprinkle the fresh parsley over
the top.
27
Serves 4 to 6
2 pounds beef top round, cut into ½-inch steaks
salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 ribs celery, sliced into ½-inch slices
3 carrots, sliced into 1-inch slices
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon prepared horseradish
1 (8-ounce) can tomato sauce
¾ cup beef broth, divided
1 bay leaf
¼ cup flour
¼ cup chopped fresh parsley
Swiss Steak
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Season the beef with salt and freshly ground black pepper. Add the oil to the cooker and brown
the steaks on both sides. Add the celery, carrots, onion, garlic, horseradish, tomato sauce, ½ cup of
the beef broth and the bay leaf. Lock the lid in place.
3. Pressure cook on HIGH for 25 minutes.
4. Let the pressure drop NATURALLY and carefully remove the lid. Transfer the meat to a plate to rest.
5. Return the cooker to the BROWN setting and bring the sauce up to a simmer.
6. Whisk the remaining ¼ cup of stock together with the flour in a separate bowl. Stir this mixture
into the simmering sauce to thicken it.
7. Return the meat to the sauce and let it re-heat for a minute. Serve over egg noodles or rice with
fresh parsley sprinkled over the top.
Serves 4

28
2 tablespoons olive oil
4 pounds beef short ribs
salt and freshly ground black pepper
1 onion, chopped
1 rib celery, chopped
2 cloves garlic, minced
3 sprigs fresh thyme
1 bay leaf
½ cup white wine
1½ cups orange juice
2 tablespoons soy sauce
2 tablespoons chopped fresh chives
Orange Beef Short Ribs
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the olive oil, season the short ribs with salt and pepper and sear them in batches, until
browned on all sides. Once the ribs are nicely browned, remove them to a side plate and set aside.
Pour off and discard all but 1 tablespoon of the oil. Add the onion, celery, garlic, thyme and bay leaf
and sauté for 3 to 4 minutes.
3. Add the wine and deglaze the cooker, scraping up any brown bits on the bottom of the pan. Let
the wine simmer and reduce until it has almost entirely disappeared. Add the orange juice and soy
sauce, and return the browned short ribs to the cooker. Lock the lid in place.
4. Pressure cook on HIGH for 25 minutes.
5. Let the pressure drop NATURALLY and carefully remove the lid. Remove the ribs from the cooker
and set aside, loosely covered with foil. If you want a thicker sauce, use the BROWN setting on the
pressure cooker to simmer the braising liquid until it has thickened slightly and is almost syrupy like
a glaze. Return the ribs to the cooker and turn them to coat in this sauce.
6. Serve the ribs over smashed potatoes, spoon a little sauce on top and garnish with chives. The
sauce can also be strained if you prefer a smoother finish.
29
Serves 4 to 6

30
2 tablespoons vegetable oil
4 pounds boneless chuck or round roast, cut into bite-sized pieces
salt
1 onion, chopped
3 cloves garlic, minced
2 to 3 Chipotle peppers in adobo sauce, chopped
(about 3 to 4 tablespoons)
1 tablespoon chili powder
1 teaspoon dried oregano
½ teaspoon ground dried cumin
½ teaspoon smoked paprika
1 (28 ounce) can tomatoes
1 cup beef stock
¼ cup chopped fresh cilantro (or parsley)
Classic Chunky Beef Chili
Directions
1. Pre-heat the pressure cooker on the BROWN setting.
2. Add the oil and brown the beef pieces in batches, seasoning with salt. Add the onion, garlic,
chipotle peppers and spices and cook for another 3 to 4 minutes.
3. Add the tomatoes and the beef stock and lock the lid in place.
4. Pressure cook on HIGH for 20 minutes.
5. Let the pressure drop NATURALLY and carefully remove the lid. Season to taste again with salt
and garnish with cilantro.
6. Serve over rice and beans, or alone with any of several garnishes: sour cream, Greek yogurt,
shredded cheese, avocado, a wedge of lime or tomato salsa.
31
Serves 6 to 8

32
3 tablespoons vegetable oil
3 pounds lamb shoulder, trimmed of fat and cubed (1-inch cubes)
1 teaspoon salt
freshly ground black pepper
1 onion, chopped
3 cloves garlic, minced
2 tablespoons flour
1 cup red wine
2 cups chicken stock (or 1 cup chicken, 1 cup beef)
½ teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
2 tablespoons Worcestershire sauce
8 small red potatoes, halved or cut into bite-sized pieces
2 carrots, peeled and sliced on the bias
1 cup pearl onions, defrosted if frozen
1 cup frozen peas
2 tablespoons chopped fresh parsley
Spring Lamb Stew
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add one tablespoon of oil to the cooker, season the lamb with salt and pepper and brown the
lamb in batches, using more oil as you need it. Set the browned meat aside.
3. Add the onion and garlic to the cooker and cook for 3 to 4 minutes. Sprinkle the onions and
garlic with the flour and cook, stirring, for another minute or two. Then add the red wine and deglaze
by scraping up any browned bits on the bottom of the cooker with a wooden spoon. Add the stock
and return the browned lamb to the cooker, along with the dried rosemary, dried thyme, bay leaf,
and Worcestershire sauce, potatoes, carrots and pearl onions. Lock the lid in place.
4. Pressure cook on HIGH for 15 minutes.
5. Let the pressure drop NATURALLY and carefully remove the lid. Stir in the frozen peas and the
parsley and season to taste. Serve with rice or a crusty piece of bread and a salad.
33
Serves 8 to 10

3534
6 lamb shanks
salt and freshly ground black pepper
½ cup flour, for dredging
4 tablespoons olive oil
1 yellow onion, chopped
1 rib celery, diced
1 carrot, diced
2 cloves garlic, smashed
3 tablespoons tomato paste
2 cups red wine
1½ cups beef stock
2 bay leaves
1 teaspoon dried thyme
½ teaspoon dried oregano
1 orange, zested
1 lemon, zested
fresh parsley, chopped
Braised Lamb Shanks
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Season the lamb with salt and freshly ground black pepper and dredge the shanks in the flour.
Add the oil to the cooker and sear the shanks on all sides until deep brown in color. Remove the
shanks and set aside. Drain off any excess oil.
3. Add the onion, carrot and celery to the cooker and sauté for 5 minutes, or until soft. Add the
tomato paste and garlic and cook for another minute.
4. Deglaze the cooker with the red wine, scraping up any brown bits on the bottom of the cooker.
Bring the wine to a simmer for 3 minutes. Add the stock, bay leaf, spices, orange and lemon zests,
and return the shanks to the cooker. Lock the lid in place.
5. Pressure cook on HIGH for 35 minutes.
6. Let the pressure drop NATURALLY and carefully remove the lid.
7. Remove the lamb from the cooker and set aside. Return the pressure cooker to the BROWN
setting and reduce the sauce to thicken it a little. Pour the sauce over the rested lamb shanks and
garnish with the chopped parsley.
Serves 6
2 teaspoons chili powder
1 teaspoon smoked paprika
2 teaspoons salt
12 chicken drumsticks
2 tablespoons vegetable oil
1 onion, finely chopped
1 cup roasted red pepper strips, chopped
½ teaspoon dried thyme
1½ cups quinoa
2½ cups chicken stock
1 teaspoon salt
freshly ground black pepper
¼ cup chopped fresh parsley or green onions
Chili-rubbed Drumsticks with Roasted Red Pepper Quinoa
Directions
1. Combine the chili powder, paprika and salt in a zipper lock plastic bag. Add the chicken drum-
sticks and shake around until evenly coated. If you have time to leave the chicken with the rub for up
to 30 minutes, do so. Otherwise, proceed with the recipe.
2. Pre-heat the pressure cooker using the BROWN setting.
3. Add 1 tablespoon of the oil to the cooker and sear the drumsticks until well browned on all sides.
Remove to a side plate and reserve.
4. Add the remaining oil to the cooker and cook the onion until tender. Add the roasted red pepper
strips and thyme and stir. Add the quinoa and stir to coat with the oil. Add the chicken stock and salt
and then return the chicken legs to the cooker, placing them on top of the rice. Lock the lid in place.
5. Pressure cook on HIGH for 8 minutes.
6. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Remove the
chicken to a side plate and fluff the quinoa with a fork. Serve the chicken and quinoa together and
sprinkle with chopped parsley.
Serves 4 to 6

36
1 tablespoon olive oil
½ onion, finely chopped
1 clove garlic, minced
1 (14 ounce) can diced tomatoes
1 (14 ounce) can tomato purée
salt and freshly ground black pepper
6 large bell peppers
1 pound ground turkey
1½ cups cooked rice (brown or white)
½ cup sliced sun-dried tomatoes packed in oil
2 teaspoons dried basil
¼ cup milk
1½ teaspoons salt
½ cup grated Swiss cheese
¼ cup fresh basil leaves, shredded
Sun-Dried Tomato-Basil Stuffed Peppers with Marinara Sauce
Directions
1. Pre-heat pressure cooker using the BROWN setting.
2. Add oil to the pressure cooker and cook onion and garlic for 2 to 3 minutes. Add the tomatoes,
season with salt and pepper and let the mixture come to a simmer while you prepare the peppers.
3. Slice off the tops of the peppers and chop the pepper tops. Set aside. Hollow out the bottoms of
the peppers, removing the seeds and veins.
4. Meanwhile, combine the chopped peppers, turkey, cooked rice, sun-dried tomatoes, dried basil,
milk, salt and pepper in a bowl. Gently spoon this mixture into the pepper bottoms.
5. Place a steamer basket or rack in the pressure cooker. (It’s ok if the basket or rack touches the
sauce.) Place the stuffed peppers on top of the rack and lock the lid in place.
6. Pressure cook on HIGH for 15 minutes.
7. Let the pressure drop NATURALLY and carefully remove the lid.
8. Sprinkle the cheese on top of the peppers and return the lid to the turned off cooker for 2
minutes to let the cheese melt. Remove the peppers to a serving platter, add the basil to the sauce
and pour the sauce over the top of the peppers.
37
Serves 6

38
2 teaspoons olive oil
1 (4-pound) chicken, cut into 8 pieces
salt and freshly ground black pepper, to taste
1 cup brown or white basmati rice
2 cups chicken stock
½ cup dry white wine
8 ounces salsa
1 (10-ounce) can diced tomato and green chili
1 tablespoon chili powder
1 teaspoon turmeric
2 cloves garlic, chopped
1 teaspoon fresh lime zest
½ cup chopped fresh cilantro
Mexican Chicken
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the oil to the pressure cooker, season the chicken pieces with salt and freshly ground black
pepper and brown them in the pressure cooker. Set the chicken aside and drain off any excess fat
from the pressure cooker insert.
3. Add the rice to the cooker and then the stock, wine, salsa, diced tomato, chili powder, turmeric
and garlic. Stir and give the cooker a shake to ensure the rice is covered and evenly distributed.
Return the chicken to the pot on top of the rice and lock the lid in place.
4. Pressure cook on HIGH for 20 minutes.
5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Transfer the
chicken pieces to a platter or individual dinner plates. Add the zest to the rice in the pressure cooker
and stir.
6. Spoon the rice and sauce over the chicken, and finish with cilantro.
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Serves 4
6 to 8 skinless chicken thighs
salt and freshly ground black pepper
3 tablespoons olive oil
½ pound Chorizo sausage, 1-inch slices
½ onion, chopped
1 rib celery diced
1 cup carrot, diced
1 cup white wine
bouquet garni
1 tablespoon Dijon mustard
1 clove garlic, smashed
2 cups chicken stock
2 (17-ounce) cans cannellini beans, rinsed and drained
1 teaspoon chopped fresh thyme
Chicken Cassoulet
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Season the chicken thighs with salt and freshly ground black pepper. Add the oil to the cooker
and sear the chicken until nicely browned on both sides. Remove and set aside.
3. Add the Chorizo sausage to the cooker and continue to brown for 3 to 5 minutes. Add the onion,
carrot and celery and cook for another 5 minutes.
4. Pour in the white wine and scrape any bits that might have stuck to the bottom of the insert. Add
the remaining ingredients, except for the fresh thyme and return the chicken to the cooker. Lock the
lid in place.
5. Pressure cook on HIGH for 25 minutes.
6. Let the pressure drop NATURALLY and carefully remove the lid. Discard the bouquet garni and
garnish with the fresh thyme.
Serves 4 to 6