Crock-Pot Express Crock XL User manual

Recipe Book
MULTI-COOKER
E
XPRESS CROCK XL

Appetizers.........................................6-7
Quick Start Guide........4-5
Soups.......................................................8-11
Sides........................................................12-13
Desserts................................................36-39
MATCH COLORS WITH COOKING FUNCTIONS:
Entrees................................................14-35
TABLE OF CONTENTS
INTRODUCTION
TRUSTED
For over 35 years, the Crock-Pot® brand
has been your trusted brand for cooking
convenience. We strive to provide you with
the most innovative and dependable products
to make your life easier. The Crock-Pot® brand
is a leader in one-pot cooking, and we’re
confident that Express Crock will be
the perfect addition to your kitchen.
VERSATILITY & CONVENIENCE
Easily prepare any recipe on the menu –
whether it’s slow cooked, steamed, sautéed,
seared or pressure cooked – using one
convenient appliance. The non-stick cooking
pot resists stuck-on food and is dishwasher
safe, making clean-up a breeze.
INSPIRED FAMILY MEALS
In this user-friendly recipe book, we walk
you through some of the many flavor-packed
meals that are easy to make in your Express
Crock. To make this recipe book simple to
use, we color-coded each dish so that you
can quickly see which function is being used
(pressure cook, slow cook, sauté, brown/sear,
steam and yogurt). We have also grouped
the dishes according to meal type, so you
can easily search for the dish that you are
craving. We hope that you and your loved
ones enjoy these recipes as much as we have!
THE FAST PRESSURE COOKER
WITH SLOW-COOKER CONVENIENCE
In today’s fast-paced world, you need a Multi-Cooker that
can keep up with your lifestyle. Let the Crock-Pot® brand
handle the pressure of mealtime with the Express Crock
XL Multi-Cooker. Express Crock can cook meals up to 70%
faster than traditional cooking, so you can spend less time
in the kitchen and more time with family.
Let's eat!
PROMPT OR PATIENT
When you’re in a hurry, choose from
multiple pressurized settings for the same
slow-cooked taste you love in under an
hour. Of course, if you’re not ready to eat
now, you can choose the SLOW COOK
setting – just set the cook time and come
back later to a delicious, hot meal that’s
ready to eat when you are.
pressure
brown/sear
slow cook
steam yogurt
sauté

QUICK START GUIDE* HOW TO USE YOUR EXPRESS CROCK
ASSEMBLY
• Place Cooking Pot into the Heating Base.
• Place Lid onto Multi-Cooker, and align with . To lock, twist counterclockwise,
aligning with .
DELAY TIMER
If you want your Express Crock to start cooking later, use the DELAY TIMER function, and select
the amount of time you want your Multi-Cooker to wait before beginning the cooking cycle (not
available on BROWN/SEAR, SAUTÉ, KEEP WARM, BOIL, SIMMER, or YOGURT settings).
* This Quick Start Guide is not meant to replace your Owner’s Manual. Please read the Owner’s Manual thoroughly before using the Quick Start Guide.
4 5
FUNCTION PRESSURE
COOK LID REQUIRED STEAM RELEASE VALVE POSITION
MANUAL PRESSURE Yes Ye s Seal
MEAT/STEW Yes Yes Seal
BEANS/CHILI Yes Yes Seal
RICE/GRAINS Yes Yes Seal
YOGURT No Ye s (in some steps) Release
POULTRY Ye s Yes Seal
DESSERT Yes Ye s Seal
SOUP/BROTH Yes Ye s Seal
SLOW COOK No Yes Release
STEAM Yes Yes Seal
BROWN/SEAR No No Do Not Use Lid
SAUTÉNo No Do Not Use Lid
BOIL No No Do Not Use Lid
SIMMER No No Do Not Use Lid
Time Selection Buttons
Lock/Unlock Indicators
Steam Release Valve
Lid
Steaming Rack
Cooking Pot
Plastic Spoon
1. Add ingredients to the Cooking Pot and secure the Lid.
2. Press the function you would like to use.
3. Adjust Temperature or Pressure, if needed.
4. Use the Time Selection Buttons to set the desired cook time.
5. Rotate the Steam Release Valve into the position needed for the chosen function (see chart).
6. Press START/STOP.
7. Once cooking is complete, wait at least 10 minutes, allowing pressure to release naturally.
8. Use a kitchen utensil to rotate the Steam Release Valve into the “Release” position.
Note: Optional Glass Lid accessory may
be used for any NON-pressure functions.
SealRelease

76 FUNCTION: steam
Add potatoes to Cooking Pot with 3 cups of water. Secure the lid.
Press STEAM, set pressure to HIGH, and adjust time to 5 minutes.
Make sure the Steam Release Valve is in the “Seal” (closed)
position. Press START/STOP. Once cooking is complete and the
pressure is released, drain in colander; let cool slightly.
Meanwhile, whisk together oil, vinegar, mustard, garlic, salt and
pepper. Stir in basil. Toss in sun-dried tomatoes and onion. Drizzle
dressing over warm potatoes. Toss gently.
TIP: This recipe can easily be doubled if you are cooking for
a crowd.
3 lb baby potatoes, halved
¹⁄³ cup olive oil
3 tbsp white wine vinegar
1 tbsp grainy mustard
1 clove garlic, minced
½ tsp salt
¼ tsp pepper
¹⁄³ cup sliced fresh basil
¹⁄³ cup sliced sun-dried tomatoes
¼ cup minced red onion
3 cups water
COURSE:
APPETIZER PREP TIME: 15 MINUTES COOK TIME: 2 MINUTES YIELDS: 6 SERVINGS
FUNCTION: steam
SHRIMP:
1 lb peeled, deveined,
tail-on shrimp (16/20 count)
1 ½ cups water
CHIMICHURRI SAUCE:
1 cup finely chopped
fresh parsley
3 tbsp olive oil
2 tbsp red wine vinegar
2 cloves garlic
½ tsp salt
¼ tsp freshly
ground pepper
Pinch hot pepper flakes
SHRIMP:
Add 1 ½ cups water to Cooking Pot. Place Steaming Rack inside
Cooking Pot. Add shrimp. Secure the lid. Press STEAM, set
pressure to HIGH, and adjust time to 2 minutes. Make sure the
Steam Release Valve is in the “Seal” (closed) position. Press
START/STOP. Once cooking is complete and the pressure is
released, allow to cool.
CHIMICHURRI SAUCE:
Meanwhile, in food processor, combine parsley, oil, vinegar, garlic,
salt, pepper and hot pepper flakes; pulse until finely chopped and
almost smooth. Serve with shrimp.
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
Steamed Shrimp with Chimichurri
COURSE:
APPETIZER PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES YIELDS: 8-10 SERVINGS
Warm Potato Salad

8 9FUNCTION: pressure
Press SAUTÉ, set temperature to HIGH, and then press START/
STOP. Allow Multi-Cooker to preheat.
Add the butter and onions, and sauté, stirring regularly until the
onions are evenly browned and softened. Add the remaining
ingredients to the Cooking Pot and stir. Press START/STOP.
Secure the lid. Press SOUP/BROTH, set pressure to HIGH, and
adjust time to 10 minutes. Make sure the Steam Release Valve is
set to the "Seal" (closed) position. Press START/STOP.
Top the French bread slices with the cheese and pre-heat your
broiler. Once cooking is complete and the pressure is released,
remove rosemary and bay leaves. Ladle soup into ovenproof soup
bowls, placing a slice of the bread and cheese on top. Carefully
place the bowls under the broiler until golden and melted.
Alternatively, you can grill the bread and cheese separately,
placing onto the soup before serving.
Garnish with the thyme sprigs and serve warm.
4 large white onions, evenly sliced
3 ½ tbsp butter
5 cups vegetable stock
4 sprigs of fresh rosemary
2 bay leaves
Salt and pepper
TO SERVE:
4 thick slices of french bread
4 slices of gruyere cheese
Fresh thyme sprigs
COURSE:
SOUP PREP TIME: 5 MINUTES COOK TIME: 1 HOUR YIELDS: 6-7 CUPS COURSE: SOUP PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES YIELDS: 4 CUPS
FUNCTION: pressure
2 lbs chicken carcass
8 cups water
5 black peppercorns
5 parsley stems
3 celery stalks, roughly chopped
1 leek, roughly chopped
1 bay leaf
Place all ingredients inside Cooking Pot. Secure the lid. Press
SOUP/BROTH, set pressure to HIGH, and adjust time to 1 hour.
Make sure the Steam Release Valve is in the “Seal” (closed)
position. Press START/STOP.
Once cooking is complete and the pressure is released, set aside
to cool. Strain stock. Place stock in storage containers and freeze
for up to 3 months.
Chicken Stock
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
French Onion Soup

1110 FUNCTION: pressure
Press BROWN/SEAR , set temperature to HIGH, and then press
START/STOP. Allow to preheat. Add the chorizo into the Cooking
Pot and brown, stirring regularly for about two minutes.
Add the onions, garlic, chicken and paprika, continue to cook,
and stir for another 10 minutes. Add the remaining ingredients
except the chickpeas and stir well. Press START/STOP. Secure the
lid. Press SOUP/BROTH, set pressure to HIGH, and adjust time
to 12 minutes. Make sure the Steam Release Valve is in the "Seal"
(closed) position. Press START/STOP.
Once cooking is complete and the pressure is released, stir well.
Press START/STOP and stir in the chickpeas. Press SIMMER, set
temperature to HIGH, and press START/STOP. Allow the soup to
simmer for a few minutes. Season to taste with salt and pepper.
Garnish with some chopped parsley, a dollop of sour cream and a
sprinkle of chili seeds.
TIP: This recipe can easily be halved if you are cooking for less people.
1 ¼ lbs chorizo, remove the
casing and dice
2 large onions, diced
4 large cloves of garlic,
finely chopped
1 ¾ lbs boneless, skinless
chicken fillets
1 tbsp smoked paprika
3 bay leaves
12 oz red lentils, rinsed
4 tbsp tomato puree
28 oz can chopped tomatoes
7 oz shredded kale
7 ½ cups hot chicken stock
2 cans (14 oz) chickpeas, drained
and rinsed
Salt and pepper
Parsley, chopped (optional)
Sour cream (optional)
Chili seeds (optional)
COURSE:
SOUP PREP TIME: 15 MINUTES COOK TIME: 5 HOURS YIELDS: 10-12 SERVINGS COURSE: SOUP PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES YIELDS: 8 SERVINGS
FUNCTION: slow cook
1 tbsp butter
2 medium sized onions, chopped
3 cloves of garlic, crushed
½ cup red curry paste
7 oz coconut cream
4 cups vegetable stock
4 lbs pumpkin, peeled, chopped,
seeds removed
Salt and freshly ground black
pepper, to taste
Fresh cilantro, to serve
Press SAUTÉ, set temperature to HIGH, and then press START/
STOP. Add butter and allow Multi-Cooker to preheat. Add onion
and garlic. Sauté for 4-5 minutes or until tender. Add curry paste,
sautéing for one minute or until fragrant. Press START/STOP.
Add remaining ingredients to the Cooking Pot. Secure the lid.
Press SLOW COOK, set temperature to HIGH, and adjust time to
5 hours. Make sure the Steam Release Valve is in the “Release”
(open) position. Press START/STOP.
Once cooking is complete, allow to cool. Purée with immersion
blender until smooth. Season to taste with salt and pepper.
Reheat before serving. Serve with fresh cilantro.
Thai Pumpkin Soup
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
Chicken, Chorizo and Kale Soup

1312 FUNCTION: slow cook
Press BROWN/SEAR, set temperature to HIGH, and then press
START/STOP. Allow to preheat. Add bacon to Cooking Pot.
Brown, stirring occasionally, for 5 minutes or until bacon starts
to crisp.
Drain half of the fat. Add onion, jalapeño, garlic, thyme, cumin
and seasoning blend. Brown for 4-5 minutes or until vegetables
start to soften. Add kidney beans and black beans. Sprinkle flour
over top. Cook for 2 minutes. Slowly stir in broth.
Press START/STOP. Secure the lid. Select SLOW COOK, set
temperature to LOW, and adjust time to 4 hours. Make sure
Steam Release Valve is in the “Release” (open) position. Press
START/STOP. Once cooking is complete, stir in cream; heat
through. Stir in cheddar cheese.
Garnish with green onions. Serve with bread (if using).
6 slices double-smoked
bacon, chopped
2 medium onions, chopped
2 jalapeño peppers, seeded
and finely chopped
4 cloves garlic, minced
1 tbsp chopped fresh thyme
2 tsp ground cumin
1 tbsp Cajun seasoning blend
2 cans (19 oz each) kidney beans,
drained and rinsed
2 cans (19 oz each) black beans,
drains and rinsed
3 tbsp all-purpose flour
4 cups chicken broth
½ cup sour cream
2 cups shredded aged white
cheddar cheese
4 green onions, finely chopped
Whole grain bread,
for serving (optional)
COURSE:
SIDE PREP TIME: 20 MINUTES COOK TIME: 4 HOURS YIELDS: 10 SERVINGS
INGREDIENTS: DIRECTIONS:
White Chili with Double-Smoked Bacon
FUNCTION: sauté
2 tbsp olive oil
3 cups sliced carrots
2 large red bell peppers, sliced
3 cups broccoli florets
2 cloves garlic, finely chopped
3 tsp chopped fresh parsley
(optional)
Salt and pepper, to taste
Press SAUTÉ, set temperature to HIGH, and then press START/
STOP. Add olive oil to Cooking Pot and allow Multi-Cooker to
preheat. Sauté carrots for 8-10 minutes, stirring occasionally.
Add the red peppers and broccoli, continue to cook, stirring
occasionally, for 6-8 minutes or until crisp-tender.
Stir in garlic and cook for 30 seconds. Add in parsley and heat
through. Once cooking is complete, season to taste with salt
and pepper.
INGREDIENTS: DIRECTIONS:
Vegetable Medley
COURSE:
SIDE PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES YIELDS: 6 SERVINGS

14 15FUNCTION: pressure
Press BROWN/SEAR, set temperature to HIGH, and then press
START/STOP. Allow to preheat. Season chicken with paprika, thyme,
salt and pepper.
Add the oil to the Cooking Pot and place the chicken in to brown,
breast side down, for 3 minutes. Then flip the chicken and continue
to brown for another 3 minutes. Add the garlic, lemon juice and
chicken stock. Press START/STOP. Secure the lid. Select POULTRY,
set pressure to HIGH, and adjust time to 35 minutes. Make sure
Steam Release Valve is in the "Seal" (closed) position. Press START/
STOP. Once cooking is complete and the pressure is released,
remove chicken.
TO MAKE GRAVY:
Press START/STOP. Strain the cooking liquid to remove the garlic
and thyme. Press BOIL, set temperature to LOW, and then press
START/STOP. Heat the stock to boiling point. Thicken the gravy, if
required, with a little cornstarch and water.
4-5 lbs whole chicken
2 tsp paprika
2 tsp dried thyme
Salt and pepper
1 tbsp vegetable oil
6 cloves of garlic, peeled
4 tbsp lemon juice
1 cup hot chicken stock
COURSE:
ENTRÉE PREP TIME: 10 MINUTES COOK TIME: 45 MINUTES YIELDS: 6 SERVINGS
INGREDIENTS: DIRECTIONS:
Whole Roast Chicken
COURSE:
ENTREÉ PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES YIELDS: 8-10 SERVINGS
FUNCTION: pressure
2 tbsp vegetable oil
2 lbs ground beef
2 medium onion, diced
4 cloves of garlic, finely chopped
2 red bell peppers, diced
2 tbsp chili powder, or to taste
1 tbsp ground cumin
1 tsp chili seeds
2 tbsp Worcestershire sauce
3 cans (14 oz each) chopped
tomatoes
1 cup tomato puree
3 cans (14 oz each) red kidney
beans, rinsed and drained
3 cups beef stock
Salt, to taste
OPTIONAL:
Steamed rice
Tortilla chips
Guacamole
Salsa
Sour cream
Press BROWN/SEAR, set temperature to HIGH, and then press
START/STOP. Allow to preheat. Add the vegetable oil to the
Cooking Pot along with the ground beef and brown, stirring
regularly. Transfer the beef to a separate bowl.
Add the onions and garlic to the Cooking Pot, adding a little
more vegetable oil if needed. Cook for 5 minutes until softened.
Stir in the remaining ingredients, including beef. Press START/
STOP. Secure the lid. Select BEANS/CHILI, set pressure to HIGH,
and adjust time to 20 minutes. Make sure Steam Release Valve is
in the "Seal" (closed) position. Press START/STOP.
Once cooking is complete and the pressure is released, season to
taste. Can be served with steamed rice, tortilla chips, guacamole,
salsa, and sour cream.
Chili Con Carne
INGREDIENTS: DIRECTIONS:

16 17FUNCTION: pressure
Press BROWN/SEAR, set temperature to HIGH, and then press
START/STOP. Add oil and allow Multi-Cooker to preheat. Add
chorizo and brown in Cooking Pot for 3-4 minutes. Remove from
Cooking Pot.
Add garlic, onion and bell pepper. Cook for 4-5 minutes or
until tender.
Press START/STOP and add remaining ingredients to the Cooking
Pot, including shrimp. Secure the lid. Press RICE/GRAINS, set the
pressure to LOW, and adjust time to 10 minutes. Make sure the
Steam Release Valve is in the “Seal” (closed) position. Press
START/STOP.
Once cooking is complete and the pressure is released, season to
taste with salt and pepper. Serve hot.
2 tbsp olive oil
1 lb chorizo, sliced
3 cloves garlic, crushed
1 onion, chopped
1 red bell pepper, seeds
removed, diced
1 cup chicken stock
1 cup whole green peas
1½ cups long grain rice
2 tbsp freshly chopped parsley
1 lb shrimp, peeled, deveined
14 oz can crushed tomatoes
Salt and freshly ground black
pepper, to taste
COURSE:
ENTRÉE PREP TIME: 10 MINUTES YIELDS: 6 SERVINGS COURSE: ENTRÉE PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES YIELDS: 6 SERVINGS
FUNCTION: pressure
6 lamb shanks (14 oz)
½ cup plain flour, seasoned
with salt and pepper
¼ cup olive oil
3 cloves of garlic, crushed
2 medium onions, chopped
2 rosemary sprigs, bashed
2 cups chicken stock
1 lemon, zest and juice
Salt and freshly ground
black pepper, to taste
Fresh rosemary, to serve
Dust lamb shanks in flour. Press BROWN/SEAR, set temperature
to HIGH, and then press START/STOP. Add half of the oil and
allow Multi-Cooker to preheat. Add lamb and brown for 3-4
minutes or until golden.
Remove lamb from Cooking Pot. Add remaining oil, garlic and
onion. Cook for 4-5 minutes or until tender.
Press START/STOP. Add shanks, stock, rosemary sprigs, lemon
juice and zest to the Cooking Pot. Secure the lid. Press MEAT/
STEW, set the pressure to HIGH, and adjust the time to 1 hour
and 15 minutes. Make sure the steam release valve is in the “Seal”
(closed) position. Press START/STOP.
Once cooking is complete and the pressure is released, season to
taste with salt and pepper. Garnish with fresh rosemary.
Lamb Shanks with Rosemary & Lemon
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
Express Paella
COOK TIME:
1 HOUR, 25 MINUTES

1918 FUNCTION: slow cook
COURSE:
ENTRÉE PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES YIELDS: 10-12 SERVINGS
FUNCTION: pressure
2 tbsp olive oil
1 tbsp butter
2 lb Portobello mushrooms, sliced
2 medium onions, diced
3 cloves of garlic, finely chopped
2 bay leaves
3 ½ cups Arborio rice
1 cup white wine
8 cups of vegetable stock
2 tsp miso paste (optional)
1 cup of grated Parmesan cheese
10 oz Gorgonzola cheese,
crumbled
3 oz butter, diced
1 cup of flat leaf parsley leaves,
finely chopped
Salt and freshly ground pepper,
to taste
Press SAUTÉ, set temperature to HIGH, and then press START/
STOP. Allow Multi-Cooker to preheat, then add 1 tbsp of the oil
and the butter and allow to melt. Add the sliced mushrooms and
allow these to reduce and brown.
Remove the mushrooms from the Cooking Pot and set aside.
Add the remaining oil and onions, and cook for 2-3 minutes until
softened, add the garlic.
Add rice and bay leaves and stir to coat all grains. Pour in wine
and allow to reduce by half. Add stock and miso paste. Stir in
the cooked mushrooms. Press START/STOP. Secure the lid.
Press RICE/GRAINS, set the pressure to LOW, and set time to
8 minutes. Make sure the Steam Release Valve is in the “Seal”
(closed) position. Press START/STOP.
Once cooking is complete and the pressure is released, fold
through Parmesan, Gorgonzola, parsley and butter. Season to
taste with salt and pepper. Serve hot.
Mushroom & Gorgonzola Risotto
INGREDIENTS: DIRECTIONS: INGREDIENTS: DIRECTIONS:
MEATBALLS:
Mix together ground beef, bread crumbs, parsley, cheese, egg,
garlic, oregano, salt and pepper until combined; roll into 24
1-inch meatballs.
Press BROWN/SEAR, set temperature to HIGH, and then press
START/STOP. Allow Multi-Cooker to preheat. Add oil to Cooking
Pot. Add meatballs in batches, allowing enough space in between
meatballs to avoid steaming. Brown for 5 or 6 minutes or until
browned; transfer to plate.
MARINARA SAUCE:
Add oil, onion, garlic and hot pepper flakes to Cooking Pot. Cook,
stirring for 5 to 8 minutes or until onion starts to soften. Stir in
tomato paste, diced tomatoes, and basil, stirring to incorporate
any browned bits into sauce. Press START/STOP.
Return meatballs to Cooking Pot. Secure the lid. Select SLOW
COOK, set temperature to LOW, and adjust time to 2 hours. Make
sure Steam Release Valve is in the “Release” (open) position.
Press START/STOP. Once cooking is complete, serve over
spaghetti and add Parmesan cheese.
MEATBALLS:
2 tbsp of chopped fresh parsley
2 lbs ground beef
¾ cup bread crumbs
4 tbsp grated Parmesan cheese
2 eggs
3 cloves of garlic, minced
1 tbsp dried oregano
½ tsp each salt and pepper
1 tbsp olive oil
1 ½ lb spaghetti, cooked according
to package directions
1 cup shaved Parmesan cheese,
to serve
MARINARA SAUCE:
1 tbsp olive oil
2 medium onions, chopped
3 cloves of garlic, sliced
½ tsp hot pepper flakes or
to taste
½ cup tomato paste
1 can (28 oz) diced tomatoes
¼ cup torn fresh basil
COURSE:
ENTRÉE PREP TIME: 20 MINUTES COOK TIME: 2 HOURS, 15 MINUTES YIELDS: 8-10 SERVINGS
Italian Meatballs in Marinara Sauce

20 21FUNCTION: pressure
COURSE:
ENTRÉE PREP TIME: 15 MINUTES COOK TIME: 40 MINUTES YIELDS: 10-12 SERVINGS
FUNCTION: pressure
2 tbsp olive oil
4 cloves garlic, crushed
2 medium onions, sliced
2 red bell peppers, deseeded,
sliced
1 yellow bell pepper, deseeded,
sliced
1 cup of chicken stock
1 cup white wine
28 oz can chopped tomatoes
1 cup black olives, pits removed
20-25 chicken thigh fillets, skin
removed
8 sprigs fresh thyme
4 anchovies, chopped
Salt and freshly ground black
pepper, to taste
Press SAUTÉ, set temperature to HIGH, and then press START/
STOP. Add oil and allow Multi-Cooker to preheat. Add garlic,
onions and bell peppers. Cook for 4-5 minutes or until tender.
Add wine and allow to reduce by half. Press START/STOP. Add
remaining ingredients to Cooking Pot. Secure the lid. Press
POULTRY, set the pressure to HIGH, and set time to 35 minutes.
Make sure the Steam Release Valve is in the “Seal” (closed)
position. Press START/STOP.
Once cooking is complete and the pressure is released, season to
taste with salt and pepper. Thicken the sauce, if required, with a
little cornstarch and water. Serve hot.
TIP: This recipe can easily be halved if you are cooking for
less people.
Chicken Provencal
INGREDIENTS: DIRECTIONS:
Press BROWN/SEAR, set temperature to HIGH, and then press
START/STOP. Allow to preheat.
Add 1 tbsp vegetable oil and brown the ribs in batches. Add more
oil if necessary. Once all ribs have been browned, remove the ribs
and any excess oil from the Cooking Pot. Add 1 cup of water to
the Cooking Pot. Place the Steaming Rack over the water and
stack the ribs on the Steaming Rack. Press START/STOP. Secure
the lid. Press MEAT/STEW, set the pressure to HIGH, and adjust
the time to 40 minutes. Make sure the Steam Release Valve is in
the "Seal" (closed) position. Press START/STOP.
Separately, mix the remaining ingredients in a small bowl to make
the sauce. Once cooking is complete and the pressure is released,
carefully remove the ribs and place into a serving bowl. Press
START/STOP. Add the sauce in to the Cooking Pot to thicken.
Press SIMMER, set temperature to LOW, press START/STOP. Once
the sauce has thickened, pour over the ribs. Top with sesame
seeds, spring onions, and chopped cilantro, and serve warm.
4 lbs pork spare ribs
2 tbsp vegetable oil
5 tbsp soy sauce
4 tbsp sweet chili sauce
1 tbsp brown sugar
4 garlic cloves, finely chopped
2 red chilies, finely chopped
2 tbsp of ginger, finely chopped
5 tbsp tomato ketchup
3 tbsp Worcestershire sauce
3 tbsp honey
1 bunch spring onions, shredded
1 cup water
TO SERVE:
Toasted sesame seeds
Shredded spring onions
Chopped cilantro
COURSE:
ENTRÉE PREP TIME: 15 MINUTES COOK TIME: 55 MINUTES YIELDS: 6-8 SERVINGS
INGREDIENTS: DIRECTIONS:
Sticky Spare Ribs

2322 FUNCTION: pressure
Place one half of the leek, cut side up, onto a flat surface. Place
parsley, thyme and bay leaf in the middle of the leek. Cover with
other half of leek. Tie leek together so all herbs are incased.
Press BROWN/SEAR, set temperature to HIGH, and then press
START/STOP. Add oil and allow Multi-Cooker to preheat. Dust the
chicken thighs in the flour and then in batches, brown the chicken
in Cooking Pot for 3-4 minutes. Remove from Cooking Pot.
Add butter and bacon to Cooking Pot, cooking until crisp.
Add mushrooms, shallots, and garlic. Cook for 6-8 minutes or
until tender.
Stir in flour and tomato paste. Press START/STOP. Add remaining
ingredients, including the chicken and leek, into the Cooking Pot.
Secure the lid. Press POULTRY, set pressure to HIGH, and adjust
time to 15 minutes. Make sure the Steam Release Valve is in the
“Seal” (closed) position. Press START/STOP.
Once cooking is complete and the pressure is released, season to
taste with salt and pepper. Serve hot.
1 leek, halved
5 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 tbsp olive oil
All-purpose flour for dusting
4 lbs chicken thighs,
fat removed
1 tbsp butter
10 oz bacon, chopped
14 oz button mushrooms,
left whole
8 shallots, sliced
3 cloves garlic, crushed
¼ cup plain flour
¼ cup tomato paste
4 carrots, peeled, diced
2 ½ cups red wine
2 cups chicken stock
Salt and freshly ground
black pepper, to taste
COURSE:
ENTRÉE PREP TIME: 5 MINUTES COOK TIME: 10 MINUTES YIELDS: 4 SERVINGS COURSE: ENTRÉE PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES YIELDS: 8-10 SERVINGS
FUNCTION: brown/sear
1 ½ lb dry sea scallops
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
Salt and pepper
Rinse scallops with water, remove side muscles if necessary, and
pat dry. Season scallops with salt and pepper.
Press BROWN/SEAR, set temperature to HIGH, and then press
START/STOP. Add oil to the Cooking Pot and allow Multi-Cooker
to preheat. When oil begins to smoke, place scallops in Cooking
Pot in a single layer. Allow to cook for 1 ½-3 minutes, until bottom
of scallops are golden brown.
Add butter to the Cooking Pot. Using tongs, flip scallops and
cook for an additional 1-2 minutes, until sides are firm and center
is still translucent. Once cooking is complete, serve immediately.
TIP: This recipe can easily be doubled if cooking for a larger
crowd. Sear the scallops in 2 batches to ensure they turn
golden brown.
Seared Scallops
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
Coq au Vin

2524
Press BROWN/SEAR, set temperature to HIGH, and then press
START/STOP. Allow Multi-Cooker to preheat. Add oil to Cooking
Pot. Toss beef with salt and pepper; add to Cooking Pot. Cook,
stirring occasionally, for 5-7 minutes or until well browned. Add
garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste.
Stir in carrots, chopped onions, potatoes and pearl onions.
Stir in wine, broth and bay leaves; bring to boil. Press START/STOP.
Secure the lid. Select MEAT/STEW, set pressure to HIGH, and
adjust time to 35 minutes. Make sure Steam Release Valve is in
the "Seal" (closed) position. Press START/STOP. Once cooking is
complete and the pressure is released, stir in a little cornstarch
mixed with water to thicken. Season to taste and stir through the
peas and chives. Remove the bay leaves before serving.
TIP: To SLOW COOK this stew instead, cook on HIGH for 4-5 hours.
2 tbsp olive oil
3 ½ lbs stewing beef
½ tsp salt and pepper
4 cloves of garlic, finely chopped
2 tsp finely chopped fresh thyme
4 tbsp tomato paste
3 cups diced carrots
2 medium onions, diced
3 cups quartered baby
red potatoes
2 cups pearl onions, peeled
1 cup red wine
4 cups beef broth
3 bay leaves
2 cups frozen peas, thawed
2 tbsp chopped fresh chives
TIP:
This recipe can be halved if you
are feeding a smaller crowd.
COURSE:
ENTRÉE PREP TIME: 20 MINUTES COOK TIME: 45 MINUTES YIELDS: 10-12 SERVINGS
INGREDIENTS: DIRECTIONS:
COURSE:
ENTRÉE PREP TIME: 20 MINUTES COOK TIME: 4 HOURS, 10 MINUTES YIELDS: 10 SERVINGS
FUNCTION: slow cook
2 tbsp olive oil
1 lb sliced cremini mushroom
2 large onions, thinly sliced
3 lbs round of beef, cut
into ¼-inch slices
½ tsp each salt and pepper
4 cloves of garlic, minced
1 tbsp paprika
½ cup tomato paste
4 cups low-sodium beef broth
2 tbsp all-purpose flour
2 tbsp Worcestershire sauce
3 bay leaves
½ cup sour cream
½ cup chopped fresh parsley
20 oz egg noodles, cooked
according to package directions
Press SAUTÉ, set temperature to HIGH, and then press START/
STOP. Allow Multi-Cooker to preheat. Add half of the oil. Add
mushrooms and onion; cook, stirring, for 5 minutes or until lightly
browned. Set aside.
Add remaining oil to Cooking Pot. Toss beef with salt and pepper.
Cook, stirring occasionally, for 5 minutes or until well browned.
Add garlic and paprika; return onions and mushrooms to Cooking
Pot. Add tomato paste; cook for 1 minute. In a separate bowl,
whisk ¼ cup of the beef broth with flour. Set aside.
Add remaining beef broth, stirring to incorporate any browned
bits into sauce. Add Worcestershire sauce and bay leaves. Add
reserved stock and flour mixture.
Press START/STOP. Secure the lid. Select SLOW COOK, set
temperature to LOW, and adjust time to 4 hours. Make sure Steam
Release Valve is in the “Release” (open) position. Press START/
STOP. Once cooking is complete, stir in the parsley and sour cream.
Serve over egg noodles, which have been cooked separately.
Beef & Mushroom Stroganoff
INGREDIENTS: DIRECTIONS:
Traditional Beef Stew
FUNCTION: pressure

2726
INGREDIENTS: DIRECTIONS:
FUNCTION: steam
Place each piece of salmon in the middle of a 8˝ x 8˝ square of
baking paper. Evenly divide lemon, basil and dill, and place over
salmon. Dot with butter. Bring corners of baking paper to the
center and secure to form a parcel.
Place 2 cups of water in the base of the Cooking Pot. Place
Steaming Rack over water. Place the salmon parcels oset on
the rack. Secure the lid. Press STEAM, set pressure to HIGH, and
adjust time to 4 minutes. Make sure the Steam Release Valve is in
the “Seal” (closed) position. Press START/STOP. Once cooking is
complete and the pressure is released, allow to cool.
4 x 7 oz fillets salmon, skin on
1 lemon, finely sliced
1 bunch fresh basil
1 bunch fresh dill
3½ tbsp butter, room temperature
Salt and freshly ground black
pepper, to taste
2 cups water
COURSE:
ENTRÉE PREP TIME: 5 MINUTES COOK TIME: 4 MINUTES YIELDS: 4 SERVINGS
INGREDIENTS: DIRECTIONS:
Herbed Salmon Parcels
COURSE:
ENTRÉE PREP TIME: 15 MINUTES COOK TIME: 25 MINUTES YIELDS: 6-8 SERVINGS
2 ½ lbs skinless, boneless chicken
thighs cut into strips
6 shallots, peeled
4 cloves of garlic, peeled
2 green chilies
2 tbsp of ginger, peeled
2 limes, zest and juice
1 lemon, zest only
1 large bunch of Thai basil
2 tbsp coconut or vegetable oil
2 cans (14 oz each) of light
coconut milk
2 tsp brown sugar
Fish sauce
Place the shallots, garlic, chili, ginger, lime zest and juice, lemon
zest and most of the Thai basil into a food processor. Blend until
a paste is achieved.
Press BROWN/SEAR, set temperature to LOW, and then press
START/STOP. Allow to preheat. Add the oil, then stir in the paste
and cook for 1-2 minutes until fragrant. Stir in the chicken and
continue cooking for a further 5-6 minutes.
Press START/STOP. Pour in the coconut milk and sugar, stir well.
Secure the lid. Press POULTRY, set pressure to HIGH, and adjust
time to 15 minutes. Make sure the Steam Release Valve is in the
"Seal" (closed) position. Press START/STOP.
Once cooking is complete and the pressure is released, allow to
cool. Season with the fish sauce to taste and thicken slightly with
a little cornflour and water if required. Serve with steamed rice
and garnish with the remaining Thai basil leaves.
TIP: This recipe requires the use of a food processor to make the
paste; alternatively, you can buy ready-made paste from a local
grocery store.
Thai Green Curry
FUNCTION: pressure

28 29FUNCTION: pressure
Cut o the tops of the bell peppers and hollow out the insides,
discarding the seeds. Set aside.
Press BROWN/SEAR, set temperature to HIGH, and then press
START/STOP. Add oil and allow Multi-Cooker to preheat. Brown the
beef for about 5-10 minutes. Do not overcook. Press START/STOP.
Drain beef and place in a large mixing bowl. Stir in black beans,
corn, cheese, tomatoes, onion, enchilada sauce, cumin, garlic
powder and salt until evenly combined. Stu mixture into each
bell pepper.
Insert Steaming Rack into Cooking Pot and then pour in wine.
Place stued peppers onto rack. Secure the lid. Press
BEANS/CHILI, set pressure to LOW, and adjust time to 15
minutes. Make sure the Steam Release Valve is in the “Seal”
(closed) position. Press START/STOP. Once cooking is complete
and the pressure is released, serve with sour cream and jalapeño,
if desired. With any extra stung mixture, you can make
additional stued peppers or use for another recipe later.
6 bell peppers approx. 8 oz
in weight (any color)
1 tbsp olive oil
1 ½ lbs ground beef
15 oz can black beans, drained
and rinsed
2 cups shredded pepper-jack
cheese
1 small can of corn, drained
1 medium onion, diced
½ cup diced tomatoes
10 oz can enchilada sauce
1 cup white wine
2 tsp of cumin
1 tsp garlic powder
1 tsp salt
1 jalapeño pepper, sliced (optional)
1 cup sour cream (optional)
INGREDIENTS: DIRECTIONS:
COURSE:
ENTRÉE PREP TIME: 15 MINUTES YIELDS: 12 SERVINGS
FUNCTION: pressure
2 tbsp chili powder
1 tbsp salt flakes
1 tbsp brown sugar
1 tsp ground cumin
½ tsp cayenne
½ tsp turmeric
½ tsp ground oregano
½ tsp onion powder
½ tsp garlic powder
½ tsp cinnamon
2 tbsp of vegetable oil
1 large onion, sliced
4-5 lbs boneless pork shoulder,
rind and fat removed
14 oz can of chopped tomatoes
2 cups water
2 tbsp apple cider vinegar
Salt and freshly ground black
pepper, to taste
6" flour tortilla, guacamole, sour
cream and salad, to serve
Mix all the ingredients except the oil, onion, pork, tomatoes, water
and vinegar, together in a bowl until well blended. Rub the pork
with the spice mix ensuring to cover all the pork.
Pour the oil into the Cooking Pot. Press BROWN/SEAR, set
temperature to HIGH, and then press START/STOP. Allow Multi-
Cooker to preheat, then place pork into Cooking Pot and brown
on all sides. Add the onion to the Cooking Pot and continue to
brown for 2 minutes. Add the tomatoes, water and vinegar to
the pork. Press START/STOP. Secure the Lid. Press MEAT/STEW,
set pressure to HIGH, and adjust time to 2 hours. Make sure the
Steam Release Valve is in the "Seal" (closed) position. Press
START/STOP.
Once cooking is complete and the pressure is released, shred
the pork with two forks. Season to taste with salt and pepper.
Stir to combine. Serve in tortillas with guacamole, sour cream
and salad.
TIP: If the sauce is too thin, thicken with 2 tbsp corn flour. Bring
to a simmer until thickened.
Mexican Pulled Pork
INGREDIENTS: DIRECTIONS:
COURSE:
ENTRÉE PREP TIME: 20 MINUTES COOK TIME: 25 MINUTES YIELDS: 6 SERVINGS
Enchilada-Stuffed Peppers
COOK TIME:
2 HOURS, 10 MINUTES

3130
COURSE:
ENTRÉE PREP TIME: 15 MINUTES COOK TIME: 2 HOURS YIELDS: 6-8 SERVINGS
FUNCTION: pressure
4-5 lbs corned beef brisket with
seasoning packet
2 ½ lbs red potatoes, washed
and cut into large chunks
1 lb baby carrots
½ head of cabbage, sliced into
sections ½" wide
1 can (15 oz) of Irish Stout
3 cloves garlic, minced
2 tbsp sugar
2 tbsp apple cider vinegar
¼ tsp ground black pepper
Layer potatoes, carrots and cabbage into the Cooking Pot.
Add stout, garlic, sugar, apple cider vinegar, and black pepper
on top of the vegetables. Rub seasoning packet over corned beef
and then place into Cooking Pot on top of the cabbage. Secure
the lid.
Press MEAT/STEW, set pressure to HIGH, and adjust time to 2
hours. Make sure the Steam Release Valve is in the “Seal” (closed)
position. Press START/STOP. Once cooking is complete and the
pressure is released, serve hot.
Corned Beef Dinner (Pressure)
INGREDIENTS: DIRECTIONS TO PRESSURE COOK:
FUNCTION: slow cook
Layer potatoes, carrots and cabbage into the Cooking Pot.
Add stout, garlic, sugar, apple cider vinegar, and black pepper
on top of the vegetables. Rub seasoning packet over corned beef
and then place into Cooking Pot on top of the cabbage. Secure
the lid.
Press SLOW COOK, set temperature to LOW, and adjust time to
8 hours. Make sure the Steam Release Valve is in the “Release”
(open) position. Press START/STOP. Once cooking is complete,
serve hot.
4-5 lbs corned beef brisket with
seasoning packet
2 ½ lbs red potatoes, washed and
cut into large chunks
1 lb baby carrots
½ head of cabbage, sliced into
sections ½" wide
1 can (15 oz) of Irish Stout
3 cloves garlic, minced
2 tbsp sugar
2 tbsp apple cider vinegar
¼ tsp ground black pepper
COURSE:
ENTRÉE PREP TIME: 15 MINUTES COOK TIME: 8 HOURS YIELDS: 6-8 SERVINGS
INGREDIENTS: DIRECTIONS TO SLOW COOK:
Corned Beef Dinner (Slow Cook)

3332
COURSE:
ENTRÉE PREP TIME: 15 MINUTES COOK TIME: 25 MINUTES YIELDS: 8 SERVINGS
FUNCTION: pressure
1 large (approx. 3 lbs)
spaghetti squash
1 ½ lb ground beef
1 large onion, diced
3 cloves of garlic, minced
1 tsp salt
1 tsp black pepper
1 can (28oz) tomato sauce
1 cup beef broth
1 bay leaf
1 tbsp olive oil
½ cup grated pecorino
Romano cheese
OPTIONAL:
If the sauce is not thick enough
after cooking, you can simmer
until it reaches the desired
thickness. Press SIMMER, set
temperature to HIGH, and
then press START/STOP. Once
complete, press START/STOP.
Press BROWN/SEAR, set temperature to HIGH, and then press
START/STOP. Add oil and allow Multi-Cooker to preheat. Brown
the beef for about 5 minutes. Do not overcook. Add onions and
continue cooking for two more minutes.
Stir in garlic, salt and pepper until fragrant. Add tomato sauce,
beef broth, and bay leaf and gently stir until combined. Press
START/STOP.
Pierce approximately 10-15 holes into the spaghetti squash using a
large knife and then place whole squash into Cooking Pot over the
sauce (use Steaming Rack if desired).
Secure the lid. Press BEANS/CHILI, set pressure to HIGH, and
adjust time to 15 minutes. Make sure the Steam Release Valve is
in the “Seal” (closed) position. Press START/STOP. Once cooking
is complete and the pressure is released, you should easily be
able to pierce the squash with a fork. Remove the squash from
the Cooking Pot and cut in half. Use a spoon to scrape out the
seeds of the squash and discard. Then use a fork to gently scrape
the flesh of the squash, which should separate into long, stringy,
spaghetti-like strands. Serve spaghetti squash strands with the
meat sauce and top with grated cheese.
Spaghetti Squash With Bolognese (Pressure) Spaghetti Squash With Bolognese (Slow Cook)
INGREDIENTS: DIRECTIONS TO PRESSURE COOK:
FUNCTION: slow cook
Press BROWN/SEAR, set temperature to HIGH, and then press
START/STOP. Add oil and allow Multi-Cooker to preheat. Brown
the beef for about 5 minutes. Do not overcook. Add onions and
continue cooking for two more minutes.
Stir in garlic, salt and pepper until fragrant. Add tomato sauce,
beef broth, and bay leaf and gently stir until combined. Press
START/STOP.
Pierce approximately 10-15 holes into the spaghetti squash using
a large knife and then place whole squash into Cooking Pot over
the sauce (use Steaming Rack if desired).
Secure the lid. Press SLOW COOK, set temperature to LOW, and
adjust time to 6-8 hours. Make sure the Steam Release Valve is in
the “Release” (open) position. Press START/STOP. Once cooking
is complete, you should easily be able to pierce the squash with
a fork. Remove the squash from the Cooking Pot and cut in half.
Use a spoon to scrape out the seeds of the squash and discard.
Then use a fork to gently scrape the flesh of the squash, which
should separate into long, stringy, spaghetti-like strands. Serve
spaghetti squash strands with the meat sauce and top with
grated cheese.
1 large (approx. 3 lbs)
spaghetti squash
1 ½ lb ground beef
1 large onion, diced
3 cloves of garlic, minced
1 tsp salt
1 tsp black pepper
1 can (28oz) tomato sauce
1 cup beef broth
1 bay leaf
1 tbsp olive oil
½ cup grated pecorino
Romano cheese
OPTIONAL:
If the sauce is not thick enough
after cooking, you can simmer
until it reaches the desired
thickness. Press SIMMER, set
temperature to HIGH, and
then press START/STOP. Once
complete, press START/STOP.
COURSE:
ENTRÉE PREP TIME: 15 MINUTES COOK TIME: 6-8 HOURS YIELDS: 8 SERVINGS
INGREDIENTS: DIRECTIONS TO SLOW COOK:

3534 FUNCTION: yogurt
COURSE:
ENTRÉE PREP TIME: 5 MINUTES COOK TIME: 10 MINUTES YIELDS: 3-4 SERVINGS
FUNCTION: pressure
2 cups steel cut oats
5 cups water
1 tablespoon oil
Salt, to taste
1 cup sliced strawberries
¼ cup sliced almonds
1 teaspoon brown sugar
Combine oats, water, oil, and salt in the Cooking Pot. Secure the
lid. Press RICE/GRAINS, set pressure to HIGH, and adjust time
to 10 minutes. Make sure the Steam Release Valve is in the “Seal”
(closed) position. Press START/STOP.
Once cooking is complete and the pressure is released, remove
from the pot and top with sliced strawberries, sliced almonds,
and brown sugar.
Oatmeal with Sliced Strawberries & Almonds
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
Pour milk into the Cooking Pot. Press YOGURT, set temperature
to HIGH. Press START/STOP. Whisk frequently. Using a
thermometer, check the temperature of the milk. When milk has
reached 180°F, press START/STOP. Use oven mitts to remove
Cooking Pot and place in kitchen sink full of cold water, not
allowing water into the Cooking Pot. Cool milk down to 95-105°F,
whisking often. Do not add the yogurt starter to the hot milk, as it
will kill the bacterial cultures.
Scoop some milk into a separate bowl and stir in yogurt starter.
Add this mix to the Cooking Pot and stir until the mixture reaches
a uniform consistency. Place Cooking Pot back into the Heating
Base. Secure the lid. Press YOGURT, set temperature to LOW, and
set time to 8-12 hours. Make sure Steam Release Valve is in the
“Release” (open) position. Press START/STOP. After 8 hours, taste
test periodically until desired taste is achieved.
Once the yogurt has reached the desired taste, press START/STOP,
remove the Cooking Pot, cover with aluminum foil, and place it on
a trivet in the fridge to stop the incubating process and allow to sit
there for at least 8 hours. The yogurt should thicken slightly as it sits.
Plain yogurt is done. Add mixed berries and serve.
½ gallon milk (whole, 2%, 1%
or fat free)
2 tbsp yogurt starter
1 cup mixed berries
NOTES:
When making yogurt in your
Express Crock, first make sure
your pot is cold or cool. You
will need a thermometer for the
cooking process.
YOGURT function does not
operate under pressure.
More time = more tangy,
less time = less tangy.
COURSE:
ENTRÉE PREP TIME: 5 MINUTES COOK TIME: 8-12 HOURS YIELDS: ½ GALLON
Mixed Berry Yogurt

3736
COURSE:
DESSERT PREP TIME: 5 MINUTES COOK TIME: 20 MINUTES YIELDS: 12 SERVINGS
FUNCTION: pressure
POACHED PEARS:
12 ripe bosc pears, peeled,
core removed
4 cardamom pods, crushed
4 cloves
2 cinnamon sticks
1 tsp vanilla extract
6 cups fruity red wine
1 ¼ cups white sugar
2 lemons, zest only
COINTREAU CREAM:
3 cups thickened cream
¼ cup Cointreau
4 tbsp powdered sugar
POACHED PEARS:
Place all ingredients except cream into Cooking Pot. Secure lid.
Press DESSERT, set pressure to LOW, and set time to 15 minutes.
Make sure the Steam Release Valve is in the “Seal” (closed)
position. Press START/STOP.
Once cooking is complete and the pressure is released, remove
pears from sauce. Press SIMMER, set temperature to LOW, and
then press START/STOP. Cook sauce until reduced by half. Serve
pears with sauce and Cointreau Cream.
COINTREAU CREAM:
Whip all ingredients together until soft peaks form.
Red Wine Poached Pears
INGREDIENTS: INGREDIENTS:DIRECTIONS: DIRECTIONS:
Lightly grease the Cooking Pot with a little butter. In a separate
bowl, mix the flour, sugar, cocoa, baking powder, orange zest and
a pinch of salt.
In another bowl, whisk together the orange juice, eggs, melted
butter and milk. Pour onto the dry ingredients and mix until smooth.
Stir in the chocolate chunks then pour into the Cooking Pot.
In a pot on the stovetop, make the sauce by mixing 1 ¾ cups
of boiling water with the brown sugar and cocoa powder. Pour
the sauce carefully over the mixture in the Cooking Pot. Select
SLOW COOK, set temperature to HIGH, and adjust time to 3
hours. Secure the lid. Make sure the Steam Release Valve is in the
"Release" (open) position. Press START/STOP. Cook for 3 hours
or until firm and risen.
Serve hot with whipped cream or vanilla ice cream.
1 ½ cups self-raising flour
¾ cup white sugar
¾ cup cocoa, sifted
1 tsp baking powder
Zest and juice of 1 orange
Salt
3 medium eggs
7 tbsp butter, melted
⅔ cup milk
⅔ cup orange flavored milk
chocolate, chopped
Whipped cream (optional)
Vanilla ice cream (optional)
SAUCE:
1 ½ cups light brown soft sugar
⅓ cup cocoa powder
1 ¾ cup water
COURSE:
DESSERT PREP TIME: 10 MINUTES COOK TIME: 3 HOURS YIELDS: 6-8 SERVINGS
Chocolate and Orange Volcano Pudding
FUNCTION: slow cook

38 39FUNCTION: pressure
INGREDIENTS: DIRECTIONS:
FUNCTION: pressure
Grease an 8-inch diameter round bundt pan and line the bottom and
sides with parchment paper. Prepare a long strip of foil, roughly 24
inches long and fold into 3 lengthwise. This will provide a sling to lift
out your cake pan. In a bowl, whisk together flour, baking powder,
baking soda and salt. In separate bowl, whisk together egg, sugar,
yogurt, oil and vanilla until blended; whisk in bananas until combined.
Stir into flour mixture. Fold in ½ cup chocolate chips and ½ cup
hazelnuts. Scrape into prepared cake pan and smooth top. Sprinkle
with remaining chocolate and hazelnuts.
Add 1 ½ cups of water into Cooking Pot. Place Steaming Rack over
water. Fit the foil sling over the base of the rack, allowing the strips
to fit the sides of the Cooking Pot and up to the rim. Place bundt pan
on Steaming Rack, ensuring the foil strips are easily accessible to lift
out of the Cooking Pot. Lightly cover the cake pan with a piece of
paper towel and then a piece of foil. Secure the lid. Press MANUAL
PRESSURE, set pressure to HIGH, and adjust time to 1 hour. Make
sure the Steam Release Valve is in the “Seal” (closed) position. Press
START/STOP.
Once cooking has completed and the pressure is released, remove the
cake pan using the foil sling and place onto a cooling rack. Remove
the pan and parchment paper and allow to fully cool before slicing.
1½ cups all-purpose flour
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 egg
¾ cup granulated sugar
½ cup plain 2% yogurt
½ cup vegetable oil
1 tsp vanilla extract
2 ripe bananas, mashed
¾ cup milk or dark
chocolate chips
¾ cup chopped hazelnuts
1 ½ cups water
COURSE:
DESSERT PREP TIME: 15 MINUTES COOK TIME: 1 HOUR YIELDS: 12 SERVINGS
INGREDIENTS: DIRECTIONS:
Chocolate Chip & Hazelnut Banana Bread
COURSE:
DESSERT PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES YIELDS: 8-10 SERVINGS
4 tbsp butter, melted
10 oz shortbread biscuits,
crushed to crumbs
22 oz cream cheese
½ cup white sugar
½ cup sour cream
2 lemons, zest and juice
3 large eggs
TOPPING:
5 tbsp lemon curd
Lemon thyme leaves
Dusting of powdered sugar
TIP:
For this recipe, you will need
an 8-inch springform baking
pan, the base lined with
baking parchment.
Prepare a strip of foil roughly 18-inches in length, fold this twice
lengthways. This will make a sling that will enable you to remove the
baking pan from the Cooking Pot once cooked. In a bowl, combine
the melted butter and biscuit crumbs, mix well together. Press crumbs
evenly and firmly into the base of the baking pan, refrigerate. Place
the soft cheese and sugar into a bowl and whisk together until
smooth. Add the sour cream, lemon zest and juice, mixing well. Gently
mix the eggs into the filling until just combined, do not overmix.
Pour the filling onto the cheesecake base. Add approx. 2 cups of
water to the Cooking Pot. Fit the steaming rack into the Cooking
Pot and lay the foil strip across the steaming rack and up the sides
of the Cooking Pot. Ensure the foil strip is clear of the lid. Carefully
place the cheesecake onto the Steaming Rack. Secure the Lid. Press
DESSERT, set pressure to HIGH, and adjust time to 30 minutes. Make
sure the Steam Release Valve is in the "Seal" (closed) position. Press
START/STOP.
Once cooking is complete and the pressure is released, remove the baked
cheesecake carefully, using the foil sling to lift out the pan. Use gloves or
oven mitts when lifting foil sling out of the pan to avoid touching the hot
Cooking Pot. Allow to cool. Once completely cool, remove from the pan,
peel the parchment from the base and refrigerate for 2-3 hours.
Before serving, spoon the lemon curd into a small bowl and mix well
to soften. Swirl over the cheesecake, add a scattering of lemon thyme
and a dust of powdered sugar.
Lemon Cheesecake