Pressure Cooker and recipes by The Mighty Tupps

MICROWAVE PRODUCTS

BENEFITS OF MICROWAVE COOKING

1 SAVE ENERGY

Cooking times are short—nearly half the time compared to cooking on stove/in oven

OR ENJOY THE KEEP YOUR 2 SAVE 3 REDUCE 4 MONEY ELIMINATE FLAVOR OF 5 KITCHEN FAT FOOD CLEAN Less waste, everything can be reheated

Requires no oil or added fats

DEMYSTIFYING THE MICROWAVE

• Microwave ovens are powered by a magnetron, which creates electromagnetic waves called microwaves.

• Microwaves vibrate the sugar, fat and water molecules in food, creating friction that raises their temperature (like when you rub your hands together to warm them).

As a consequence, the more fat and sugar in your recipe and less food or moisture in your container, the greater your risk of burning your food and damaging your container.

Keep the nutrients and vitamins

Most foods cook covered, no splash, no oven to clean

• The heat is produced inside the food, and the microwave itself remains cool, making it one of the safest kitchen appliances. • Microwave ovens vary in power and location of the magnetron, which alters cooking times.

• Every microwave oven has its own cooking pattern and some may have hot spots, meaning that some areas heat faster than others.

Resolve to Take the Pressure out of Mealtime with the help of the

Microwave Pressure Cooker 4 TIME-SAVING MEAL TIPS

If you only have 15 minutes to make dinner, look to boneless, skinless chicken thighs, which will braise in 12–15 minutes, along with rice and vegetables for a one-pot meal solution. Change the style of chicken by simply changing the sauce in the Microwave Pressure Cooker, whether BBQ, tomato, sweet and sour sauce, or country gravy, add enough to cover the chicken, rice and vegetables completely, but always below the max fill line.

Pasta or rice can be combined with favorite vegetables and stock to make a quick and delicious soup in as little as 10 minutes. We suggest leftover spaghetti, mixed vegetables and beef broth for a tomato noodle soup; or leftover Spanish rice, beans, vegetables and vegetable broth for a quick vegetarian, Mexican-inspired soup. Macaroni and cheese, a splash of heavy cream, chicken stock and a few additional handfuls of cheese can be transformed into a creamy, cheesy noodle soup.

Prepare loaded vegetable mashes by mashing cooked veggies in your Microwave Pressure Cooker using a masher. Potatoes, cauliflower, and even carrots and parsnips, are tender and ready for your favorite toppings in just 10 minutes. We suggest topping with bacon, cooked in the MicroPro™ Grill. Vegetable mashes are also a healthy and easy way to thicken soups and sauces. Add additional chicken stock and they become a soup all on their own.

Extend your leftovers, having them taste like a completely new recipe by adding a single spice. For example, transform your Chicken Tortilla Soup to a Chicken Curry Soup by adding two tbsp. of your favorite curry powder, along with two cans of rinsed and drained chickpeas. Reheat in the Microwave Pressure Cooker for seven minutes and dinner is ready. Add ¼-cup of tomato paste and ½-cup of your favorite sweet red wine to the Beef Stew recipe and you’ll have the cooked-allday taste of a French bistro treat. Or, stir in a tbsp. of dried oregano and turn it into Italian Stew.

RECOMMENDED POWER

USAGE

PRODUCT

MICROWAVE PRODUCTS

CrystalWave® Containers

Vent ’N Serve® Containers

Microwave Makers (Rice, Pasta, Breakfast)

TupperWave® Stack Cooker

Tupperware® SmartSteamer

Microwave Pressure Cooker

UltraPro Ovenware

1. Reheating 2. Refrigeration 3. On the go

1. Reheating 2. Freezing & defrosting 3. Refrigeration 4. On the go

1. Cooking 2. Serving

1. Cooking 2. Serving 3. Reheating

1. Steaming 2. Defrosting

1. Fast cooking 2. Soaking

1. Cooking 2. Reheating 3. Freezing & defrosting 4. Refrigeration

100% Product has high tech features to prevent microwaves from penetrating food

100% Combines 2 ways of cooking: microwave and pressure

100% Able to decrease cooking time by starting in microwave and finishing in oven

50%–70%

50%–70% depending on the food & product**

50%–100%

100%

**Please refer to the product insert or guide on your Sales Force website.

BEST PRACTICES

• Be sure to only microwave Tupperware products which are intended for microwave use. The pictogram indicates it is safe for microwave use. Some products may This pictogram indicates it is safe also state “microwave reheatable.” for microwave use. Certain older molds (such as the Microwave Reheatable Cereal Bowls) may not contain this marking, but will indicate that it is microwave safe in the product name or the catalog or brochure where it’s offered.

• When reheating foods, be sure to do so at 50–70%, and when microwave cooking, do so at 100%. You’ll have better tasting results and protect your containers from damage. See above for which of our products are made for each purpose.

• Always add a minimum amount of water to prevent your food from drying out.

• Be sure to follow your minimum and maximum fill lines if they are on your specific microwaveable product.

• The maximum amount of time for continuously microwaving your Tupperware containers is 30 minutes. Let the product cool before re-using. • Never activate the microwave when empty! This could damage your microwave.

• Always place your microwaveable product at least 2"/5 cm away from the top and sides of the microwave walls (including the door) to avoid blocking the magnetron. • Always open your CrystalWave® or Vent ’N Serve® vents before microwaving. To prevent warping, don’t place a seal with a closed vent onto hot food. And don’t microwave bowls with flat seals (like the Microwave Reheatable Cereal Bowls), with the seals on.

• When removing the seal, open the container with the seal directing steam away from you.

Safety Features The Tupperware Microwave Pressure Cooker Make mouthwatering meals in minutes without turning on your stove or oven. With fail-safe features for ultimate safety, heavyweight material ours is beyond the best on the market. 2-qt. max capacity. Apricot/Bordeaux/Pomegranate

One of five safety features, the regulator valve maintains ideal pressure.

Raised when pressure is high and lowers as pressure naturally releases, indicating cover is ready to open.

Make sure that the hole underneath the Handle Lock is not blocked.

Make sure the Silicone Gasket is clean to ensure it properly seals the Pressure Cooker. Without the gasket properly functioning, no pressure will build.

Make sure that nothing is blocking the Pressure Indicator Valve or the Pressure Regulator Valve. If valves are not clean, pressure may not be released from them. Also, make sure that you have assembled the valves properly. Failure may cause the valves to pop out during cooking and for the content of your Pressure Cooker to spit out onto your microwave. 104

105

106

CHICKEN TORTILLA SOUP Serves 8 Serving size: 1 cup PREP: 10 minutes COOK: 30 minutes 3-lb./1.3 kg whole chicken 3–4 cups water 5–6 plum tomatoes 2 tsp. onion powder 2 tsp. garlic powder 1 tsp. cumin 1 tbsp. coarse kosher salt 1 tbsp. dried cilantro ½ tsp. black pepper 2 limes, juiced using Zest ’N Press® Gadget

1. Combined all dried spices together and season chicken. 2. Place chicken breast side up in base of Microwave Pressure Cooker and add 3–4 cups water. Chicken should be submerged in water and contents should not be above the max-fill line. Seal and microwave on high power 20–25 minutes. 3. While chicken cooks, core and quarter tomatoes. Place into base of Power Chef® System, cover and pull cord until chopped. Set aside. 4. Remove Microwave Pressure Cooker from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10 minutes. 5. Check to ensure internal temperature of chicken has reached 165° F/75° C. Remove chicken from base. Add remaining cup of water, lime juice and chopped tomatoes. Set aside. 6. Meanwhile, remove chicken meat from bones, discarding skin. Shred larger pieces using two forks. 7. Stir shredded chicken into soup and serve. 8. Garnish with sliced avocados, fresh cilantro and tortilla chips.

Serves 6 Serving size: 4 oz./115 g steak served with broccoli & sauce PREP: 5 minutes COOK: 35 minutes

BEEF

& Broccoli 1½–2 lb./680 g–1 kg flank steak, cut into 4 quarters 1 tsp. Steak & Chop Seasoning 4 garlic cloves, peeled and minced in Chop ’N Prep Chef 1¾ cups beef stock, divided ½ cup low-sodium soy sauce 1 tbsp. sesame oil ¼ cup brown sugar 3 tbsp. corn starch 14-oz./415 g bag frozen broccoli florets 1. Season steak with seasoning and place in base of Microwave Pressure Cooker. 2. In a medium bowl, combine garlic, 1½ cups beef stock, soy sauce, sesame oil and brown sugar. Pour over steak. Add extra stock if meat is not fully submerged. Seal and microwave on high power 30 minutes. 3. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10–15 minutes. Remove steak to a cutting board and pull apart using 2 forks. 4. In small bowl, whisk together corn starch and remaining ¼ cup beef stock. Whisk into warm liquid in base of Pressure Cooker. 5. Stir frozen broccoli into liquid in Pressure Cooker. Seal and microwave on high power 5 minutes. 6. Serve warm and over rice, if desired. Nutritional Information (per serving): Calories: 340 Total Fat: 13g Saturated Fat: 4.5g Cholesterol: 90mg Carbohydrate: 17g Sugar: 8g Fiber: 2g Protein: 34g Sodium: 1050mg Vitamin A: 0% Vitamin C: 40% Calcium: 4% Iron: 10%

Steak & Chop

Chop ’N Prep Chef

Whisk

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Silicone Spatula

Serves 6 Serving size: 4 oz./115 g chicken, 1 cup veggies and sauce PREP: 5 minutes COOK: 20 minutes

Chicken

CURRY 2 lb./1 kg boneless skinless chicken breast 13.5-oz./400 g can coconut milk 2 tbsp. red curry paste 1 red pepper, roughly chopped using Quick Chef® Pro System 1 small onion, roughly chopped using Quick Chef® Pro System 5-oz./140 g can water chestnuts, drained 1 tsp. coarse kosher salt 8 oz./225 g snap peas 1. Combine ingredients, except snap peas, in base of Microwave Pressure Cooker, making sure chicken is submerged in coconut milk. 2. Seal and microwave on high power 20 minutes. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10 minutes. 3. Remove chicken and place on cutting board. Add snap peas to Pressure Cooker and seal. Allow these to steam while chopping chicken or shredding chicken using 2 forks. 4. Serve warm, over rice if desired. Nutritional Information (per serving): Calories: 350 Total Fat: 17g Saturated Fat: 13g Cholesterol: 90mg Carbohydrate: 13g Sugar: 5g Fiber: 3g Protein: 36g Sodium: 650mg Vitamin A: 15% Vitamin C: 60% Calcium: 6% Iron: 20%

Quick Chef® Pro System

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Silicone Spatula

Serves 5 • Serving size: 1 cup

30 minutes

PREP: 10 minutes COOK: 20 minutes (tested in 900 watt microwave)

Simply Salsa

CHICKEN 2 lb./1 kg chicken breast 2 cups Simply Salsa* 1. Place chicken in base of Microwave Pressure Cooker and cover with Simply Salsa. 2. Seal and microwave on high power 15–20 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 8–10 minutes. 3. Remove chicken to cutting board and shred, using 2 forks. Return to Pressure Cooker and combine again with salsa. 4. Serve warm on lettuce, sandwich or tortilla with desired condiments. *To create Simply Salsa, see separate Date Me recipe card supporting Quick Chef® Pro System.

OPTIONAL

TO DEMO

Nutritional Information (chicken & salsa only): Calories: 170 Total Fat: 3g Saturated Fat: 0.5g Cholesterol: 75mg Carbohydrate: 8g Sugar: 3g Fiber: 1g Protein: 26g Sodium: 640mg Vitamin A: 10% Vitamin C: 35% Calcium: 2% Iron: 6%

Microwave Pressure Cooker

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Silicone Spatula

Serves 8 Serving size: 1 cup PREP: 10 minutes COOK: 40 minutes

Chicken Orzo

SOUP

3 lb./1.3 kg whole chicken 4 cups water, divided 2 carrots, peeled & cut in 2"/5 cm pieces 2 celery stalks, peeled & cut in 2"/5 cm pieces 1 medium onion, peeled and quartered 2 garlic cloves, peeled 1 cup orzo pasta 1½ tsp. coarse kosher salt ½ tsp. black pepper 1 lemon, juiced using Zest N’ Press® Gadget 1. Place chicken breast side up in base of Microwave Pressure Cooker and add 3 cups water. Chicken should be submerged in water and contents should not be above the max fill line. Seal and microwave on high power 20 minutes. 20–25 minutes for a 3-lb./1.3 kg chicken 2. While chicken cooks, add carrots, celery, onion and garlic to base of Quick Chef® Pro System fitted with blade attachment. Cover and turn handle until roughly chopped. 3. Remove Pressure Cooker from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10 minutes. 4. C heck to ensure internal temperature of chicken has reached 165° F/ 75° C. Remove chicken from base. Add remaining cup of water, chopped vegetables and remaining ingredients to base of Pressure Cooker. Seal and microwave on high power 10 minutes. 5. While pasta and vegetables are cooking, remove chicken meat from bones, discarding skin. Shred larger pieces using 2 forks. 6. Remove Pressure Cooker from microwave an allow pressure to release naturally until red pressure indicator fully lowers, about 2 minutes. 7. Stir shredded chicken into soup and serve. Nutritional Information (per serving): Calories: 290 Total Fat: 11g Saturated Fat: 3g Cholesterol: 70mg Carbohydrate: 21g Sugar: 4g Fiber: 2 g Protein: 25g Sodium: 460mg Vitamin A: 70% Vitamin C: 10% Calcium: 4% Iron: 10% Microwave Pressure Cooker ©2014 Tupperware. All rights reserved. 2014-217-037 EN

Zest ’N Press® Gadget

Quick Chef® Pro System

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Silicone Spatula

Serves 4 Serving size: 1 cup PREP: 5 minutes COOK: 15 minutes

Cheeseburger

PASTA

8 oz./225 g macaroni ½ lb./225 g ground beef 1 small onion, peeled and finely chopped using Chop ’N Prep Chef ¼ cup ketchup 2 tbsp. yellow mustard 2 tbsp. dill relish 11/3 cups beef stock ½ tsp. coarse kosher salt 1 cup shredded cheddar cheese 1. Combine ingredients, except for cheese, in base of Microwave Pressure Cooker. Stir to make sure noodles are submerged. If not submerged add ½ cup extra beef stock. 2. Seal and microwave on high power 15 minutes. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 5 minutes. 3. Stir and serve warm topped with cheese. Nutritional Information (per serving): Calories: 470 Total Fat: 18g Saturated Fat: 9g Cholesterol: 65mg Carbohydrate: 52g Sugar: 8g Fiber: 3g Protein: 25g Sodium: 1000mg Vitamin A: 8% Vitamin C: 6% Calcium: 25% Iron: 10%

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Tupperware

Microwave Pressure Cooker Recipes and Cooking Guide

December 31, 2016â&#x20AC;&#x201C;April 28, 2017 1

Tupperware Pressure Cooker Instructions Tips for use:  Cooking time should not exceed 30 minutes at a time.  Ensure that meat is mostly submerged in liquid to avoid dried-out patches.  Follow maximum fill line indicated.  Use oven mitts when removing Pressure Cooker from microwave as product becomes very hot.  Use care when removing cover. Even after pressure has naturally released, quite a bit of steam will emerge.  Due to its intricate components, hand washing of this product is recommended. When removing and washing the small, removable valves, be sure to do so over the counter (not the sink). We also recommend removing the silicone cover gasket and soaking in hot, soapy water.  We recommend always allowing pressure to naturally release. This gives food a bit of time to finish cooking and makes it safer and easier to open the Pressure Cooker.

One of five safety features, the regulator valve maintains ideal pressure.

Raised when pressure is high and lowers as pressure naturally releases, indicating cover is ready to open.

Make sure that the hole underneath the Handle Lock is not blocked.

Make sure the Silicone Gasket is clean to ensure it properly seals the Pressure Cooker. Without the gasket properly functioning, no pressure will build. 2

Tupperware Microwave Pressure Cooker Recipes 2. 3. 4. 5. 6. 7. 8.

Instructions Recipe List page 1 Recipe List page 2 3 packet Roast 5 Ingredient Chili Ale 'N Beef Stew Apple Chipotle Pork Tenderloin 9. Apple Compote 10. Asian Orange Chicken 11. Beef and Broccoli 12. Beef Barley Soup 13. Beef Bourguignon 14. Beef Carbonnade 15. Beef Pasta e fagioli 16. Beef Stew 17. Beef Stroganoff 18. Black Bean Soup 19. Black Forest Lava Cake 20. Blueberry BBQ Chicken 21. Bolognese Sauce 22. Brunswick Chicken Stew 23. Buffalo Ranch Shredded Chicken 24. Cabbage Beef Soup

25. Cajun Red Beans 26. Caldo Tlalpeno 27. Caramel Apple Cobbler 28. Carnitas Tostados 29. Cheesy Broccoli Soup 30. Cherry Cobbler 31. Chicken and Gravy 32. Chicken and Sausage Paella 33. Chicken and Wild Rice 34. Chicken, Broccoli and Rice 35. Chicken, Wild Rice and Broccoli Soup 36. Chicken Curry 37. Chicken Orzo Soup 38. Chicken Paprikash 39. Chicken Parmesan Meatball Sandwich 40. Chicken Pot Pie 41. Chili Mac 42.Chili Coke Roast 43. Chocolate Lava Cake 44. Collard Greens and Ham 45. Corned Beef with Vegetables and Gravy 46. Creamy Chicken & Spinach Tortellini Soup 47. Creamy Chicken Tortilla Soup

48. Creamy Potato Soup 49. Creamy Ranch Pork Chops 50. Easy Black Bean Soup 51. Easy Tomato Soup 52. French Onion Soup 53. Ham and Beans 54. Hawaiian Chicken 55. Honey Garlic Chicken and Vegetables 56. Hot and Sour Soup 57. Italian Beef Sandwiches 58. Lasagna 59. Lentil Sloppy Joes 60. Lima Beans and Smoked Sausage 61. Macaroni and Cheese 62. Mexican Pinto Beans 63. Mongolian Beef 64. Mushroom Risotto 65. Mustard Ale Sausage and Peppers 66. OJ Beet Salad 67. One Pot Pasta 68. Peach Cobbler 69. Peanut Butter Cup Cake 70. Pork Shoulder, Braised 3

Tupperware Microwave Pressure Cooker Recipes 71. Pork Tenderloin with Raisin Cream Sauce 72. Pot Roast Sandwich 73. Pot Roast 74. Pulled Apple Cider Chicken 75. Pulled Pork Sandwich 76. Quick Polenta or Grits 77. Rice Pilaf 78. Roast Beef with Horseradish Cream Sauce 79. Sancocho 80. Sausage and Peppers 81. Sausage and Potato Soup 82. Shredded Chicken Nachos 83. Simply Salsa Chicken 84. Smores Lava Cake 85.Southern Green Beans 86. Spiced Pork Chops with Apple Chutney 87. Spicy Pepper Steak 88.Spinach Lasagna 89. Spinach, Tomato & Mushroom Risotto 90. Split Pea Soup

91. St. Louis style BBQ Ribs 92. Strawberry Cobbler 93. Summer Poached Pears 94. Sweet Potato Soup 95. Taco Soup 96. Teriyaki Chicken 97. Thai Beef and Peppers 98. Thai Chicken Soup 99. Tortilla Soup 100.Tuscany Creamy Tortellini Soup 101. Ultimate Party Meatballs 102. White Chicken Chili 103. Zuppa Toscana 104. Safety Features 105. Cooking Chart page 1 106. Cooking chart page 2

3 Packet Roast Beef      

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3 lb. beef chuck roast, cut into slabs about 2” thick 1 pkg. Italian dressing mix 1 pkg. brown gravy mix 1 pkg. ranch dressing mix 2½ cups beef broth 3 Tbsp. cornstarch 1 Tbsp. garlic, minced 1 Tbsp. red wine vinegar (or apple cider)

TUPPERWARE

1. Place beef roast in the base of Microwave Pressure Cooker. 2. In a medium bowl, whisk together remaining ingredients and pour over meat. 3. Seal the Pressure Cooker and microwave on high power 25-30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers. 4. Check for doneness. Reseal and cook for additional 15 minutes if still not tender.

5 Ingredient Chili     

1 lb. ground turkey 1 Tbsp. Southwest Chipotle Seasoning 1 small onion, chopped 1 (14.5-oz.) can diced tomatoes 1 (14.5-oz.) can chili beans

TUPPERWARE

1. Combine ingredients in base of Microwave Pressure Cooker and gently stir ingredients. 2. Seal and microwave on high power 25 minutes. 3. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers. Serve warm.

Ale ‘N Beef Stew      

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TUPPERWARE

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1 to 2-lb. beef chuck roast, cut into ½" cubes ¼ cup all-purpose flour ¼ cup butter, softened 1 cup beef stock 1 cup beer 2 Tbsp. grainy mustard 3 large carrots, peeled and cut in ½" slices 3 large parsnips, peeled and cut in ½" slices 1 onion, peeled and chopped ½ lb. baby red potatoes, cut in quarters ¼ cup frozen peas

1. Sprinkle salt and pepper over beef cubes. Place into base of Microwave Pressure Cooker. 2. Knead together flour and butter to make a roux (thickener), set aside. 3. In a small bowl, whisk together stock, beer, and mustard; pour over beef. Stir in roux to distribute; lumps are ok. 4. Place cover on Microwave Pressure Cooker and secure. Microwave on high power 25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes, before opening. 5. Remove cover, add remaining ingredients to Microwave Pressure Cooker and secure the cover. Microwave 20 additional minutes on high power. 6. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes, before opening. Serve warm in bowls with crusty bread.

Apple Chipotle Pork Tenderloin        

1 pork tenderloin 3 Tbsp. chipotle seasoning 3 Tbsp. Dijon mustard ½ cup applesauce 3 Tbsp. apple cider vinegar 1 onion, chopped ½ tsp. thyme 1 cup beef stock

TUPPERWARE

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3. 4. 5.

Mix together chipotle seasoning and Dijon mustard in a small bowl, coat pork tenderloin with mixture and put into the base of the pressure cooker. Add remaining ingredients. Seal and microwave on high power 20-25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Slice and serve.

Apple Compote      

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4 large Granny Smith apples, cored and peeled ¾ cup brown sugar 1 cup apple cider ¼ cup butter, cut into ¼-inch pieces 2 Tbsp. corn starch 1 Tbsp. ground cinnamon ¾ tsp. kosher salt

TUPPERWARE

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Cut apples into ¼-inch pieces. In the base of the Microwave Pressure Cooker stir together apples, sugar, cider, butter, corn starch, cinnamon, and salt. Secure cover onto the base. Microwave on high power 10 minutes. Remove from microwave. Let stand 10 minutes or until steam indicator valve is in the down position. Remove cover and stir. Serve warm over ice cream, oat meal, or as a snack.

Asian Orange Chicken      

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TUPPERWARE

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1. 2. 3. 4. 5. 6.

2 cups chicken broth 2 lb. chicken breast cubed 2 oranges, quartered ¼ cup cornstarch ¼ cup orange juice 1 jar (12 oz.) sweet orange marmalade ½ cup packed brown sugar ¼ cup soy sauce 2 Tbsp. chili garlic sauce 1 tsp. salt 1-inch piece fresh gingerroot, peeled and grated 1 Tbsp. sesame seeds, garnish 2 Tbsp. green onion, chopped, garnish

Add chicken, chicken broth and oranges to the base of the Microwave Pressure Cooker. Secure cover onto the base. Microwave on high power 20 minutes. Remove from microwave. Let stand 10 minutes or until steam indicator valve is in the down position. Drain, Reserve ¾ cup of chicken broth. In a medium bowl whisk together, ¾ cup of chicken broth, cornstarch and orange juice, add marmalade, brown sugar, soy sauce, chili garlic sauce, salt and gingerroot. Remove cover and stir the remaining ingredients except the sesame seeds and green onions, stir to coat. Secure cover onto the base. Microwave on high power 10 minutes. Remove from microwave. Let stand 10 minutes or until steam indicator valve is in the down position. Garnish with sesame seeds and green onions 10

Beef & Broccoli      

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TUPPERWARE

1. 2. 3. 4. 5. 6.

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1½–2 lb. flank steak, cut into 4 quarters 1 tsp. of our Steak & Chop Seasoning 4 garlic cloves, peeled and minced 1¾ cups beef stock, divided ½ cup low-sodium soy sauce 1 Tbsp. sesame oil ¼ cup brown sugar 3 Tbsp. corn starch 14-oz. bag frozen broccoli florets

Season steak with seasoning and place in base of Microwave Pressure Cooker. In a medium bowl, combine garlic, 1½ cups beef stock, soy sauce, sesame oil and brown sugar. Pour over steak. Add extra stock if meat is not fully submerged. Seal and microwave on high power 30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Remove steak to a cutting board and pull apart using 2 forks. In small bowl, whisk together corn starch and remaining ¼ cup beef stock. Whisk into warm liquid in base of Pressure Cooker. Stir frozen broccoli into liquid in Pressure Cooker. Seal and microwave on high power 5 minutes. Serve warm and over rice, if desired.

Beef Barley Soup        

TUPPERWARE

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1½ lb. beef round steak, diced 1 cup carrots, chopped 1 stalk celery, diced 1 onion, chopped 1 (16 oz.) can tomatoes, cut up 2 cups beef broth ⅔ cup barley 2 Tbsp. corn starch 1 Tbsp. dried parsley flakes ¾ tsp. dried basil Salt and pepper, to taste ½ cup frozen corn ½ cup frozen green beans ½ green pepper, diced

Add the ingredients beef up to salt and pepper in base of Microwave Pressure Cooker. Add extra beef stock if meat is not fully submerged. Seal and microwave on high power 30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Stir frozen corn, green beans and peppers in Pressure Cooker. Seal and microwave on high power 10 minutes.

Beef Bourguignon        

TUPPERWARE

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2. 3. 4. 5.

2 Tbsp. olive oil 1 lb. stewing beef, cut in large chunks ½ tsp. salt ¼ tsp. fresh cracked black pepper 2 Tbsp. flour 1 bunch fresh thyme, tied in a bundle (reserve some for garnish) ¼ cup cognac 2 cups beef stock or broth 1 cup red wine (Burgundy, Cabernet Sauvignon, Pinot Noir) 2 tsp. tomato paste 2 cloves garlic, crushed 1 onion, peeled, halved, and sliced 2 carrots, peeled and cut in 1 inch pieces ½ lb. small white skinned potatoes, left whole, or cut in large chunks 4 oz. mushrooms, dusted off and halved ½ bag frozen pearl onions a splash of red wine vinegar or sherry vinegar

Heat oil in large heavy saute pan. Toss the meat with the salt, pepper, and flour, When the oil is nice and hot, brown the meat, in 2 batches, until browned on all sides, about 6 minutes per batch. Put the meat in the base of the pressure cooker, add the cognac to the saute pan to deglaze then pour over the meat. Add thyme, broth, wine, tomato paste, garlic, onion, carrots, potatoes, mushrooms and pearl onions to the pressure cooker. Seal and microwave on high power 20-25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Remove the bundle of thyme and taste to check the seasonings. Add a splash of vinegar, serve the stew with a sprinkling of fresh thyme leaves. 13

Beef Carbonnade      

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TUPPERWARE

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1 lb. beef round steak, cut into chunks or beef stew meat 3 Tbsp. Flour ¾ cup water 3 garlic gloves, minced Dash Worcestershire sauce Dash red wine vinegar ¼ tsp. thyme ½ tsp. paprika 3 beef bullion cubes ½ can of beer 1 onion, cut into chunks 2-3 potatoes, cut into chunks 2 carrots, sliced

Season steak with salt and pepper and place in the base of the Microwave Pressure Cooker Mix flour and water, pour over meat. Add all other ingredients and seal and microwave on high power 30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes.

Beef Pasta e Fagioli       

1 onion 3 garlic cloves 2 carrots 2 stalks celery 1 lb. lean ground beef 1 Tbsp. Italian seasoning 1 tsp. vinegar

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1 cup Ditalini pasta 2 cups beef broth 1 (16 oz.) can tomato sauce 1 (15 oz.) can diced tomato 1 can red kidney beans 1 can northern beans Salt and Pepper to taste

TUPPERWARE

1. 2. 3. 4.

Place onion, garlic, carrots, and celery into the base of Power Chef System fitted with blade attachment. Cover and pull cord to chop. Combine all ingredients, in base of Microwave Pressure Cooker. Seal and microwave on high power 30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Remove cover and Serve warm.

Beef Stew        

TUPPERWARE

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½-1 lb. boneless beef chuck, cut into ½-inch pieces 4 Tbsp. flour 1 onion, chopped ¼ tsp. dried rosemary or thyme 1 cup carrots, chunks ¼ cup celery, diced 1½ cups potato, peeled, cubed 2 cups beef broth ¼ cup good quality red wine ½ tsp. salt ¼ tsp. freshly ground black pepper Fresh parsley, minced, for garnish

Add beef and flour into a small bowl, mix till well coated, pour into the base of the pressure cooker. Add remaining ingredients. Seal and microwave on high power 20-25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Sprinkle fresh parsley and serve.

Beef Stroganoff        

TUPPERWARE

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1. 2. 3. 4. 5. 6.

1 lb. flank steak, sliced into thin strips 1 small onion, diced 1 clove garlic, minced 6 oz. button or cremini mushrooms, cleaned and sliced 1 cup beef broth 1 Tbsp. Dijon mustard 1 tsp. Worcestershire sauce ½ tsp. salt ⅛ tsp. freshly ground black pepper ½ tsp. dried thyme 2 Tbsp. cornstarch dissolved in ½ cup beef broth 3 oz. cream cheese, softened ½ cup sour cream ⅛ cup chopped fresh parsley

Add beef, onion, garlic and mushrooms into the base of the pressure cooker. In a small bowl, combine the broth, mustard, Worcestershire sauce, salt, pepper, thyme, and cornstarch in small bowl and Pour over the beef mixture. Seal and microwave on high power 20-25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley. Serve over hot egg noodles.

Black Bean Soup      

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16-oz. pkg. dry small black beans 1 medium onion, peeled and quartered 2 garlic cloves, peeled 1 green bell pepper, seeded, cored and quartered 1 Tbsp. Southwest Chipotle Seasoning 1½ tsp. coarse kosher salt ¼ cup sherry vinegar 3 cups vegetable stock

TUPPERWARE

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4. 5.

Rinse beans, place in a bowl or base of Microwave Pressure Cooker, cover with water, and soak overnight. Drain and rinse beans and place in base of Pressure Cooker. Place onion, garlic and pepper in base of Power Chef System fitted with blade attachment. Cover and pull cord several times to chop. Add to beans along with seasonings and vinegar. Cover to maximum fill line with vegetable broth, should be about 3 cups. Seal and microwave on high power 30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Remove 2 cups beans and place in base of Power Chef System fitted with blade attachment. Cover, pull cord several times to process and stir into soup to slightly thicken. Serve garnished with sour cream, cilantro or red onion, if desired.

Black Forest Lava Cake        

1 pkg. devil's food cake mix (regular size) 1⅔ cups water 3 large eggs ⅓ cup canola oil 2 cups cold 2% milk 1 pkg. (3.9 oz.) instant chocolate pudding mix 2 cups (12 oz.) semisweet chocolate chips 1 can (20 oz.) cherry pie filling

TUPPERWARE

1. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Add to the base of the pressure cooker. 2. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter; sprinkle with chocolate chips, drop spoonfuls of cherry pie filling. 3. Seal and microwave on high power 10 minutes. 4. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. 5. Top with ice cream or cool whip

Blueberry BBQ Chicken       

¾ cup ketchup ½ cup apple cider vinegar ½ cup light brown sugar 1 Tbsp. molasses 1 tsp. chili powder 2 cups blueberries, fresh or frozen 1½ lbs. boneless, skinless chicken breasts

TUPPERWARE

1. 2. 3. 4.

In base of Microwave Pressure Cooker, stir together all ingredients except for the chicken. Submerge chicken breasts into sauce until they are covered in liquid. Seal and microwave on high power 15 minutes. Let pressure release naturally, until pressure indicator is fully lowered, before opening, about 10 minutes. Remove chicken breasts and shred using two forks. Stir sauce and allow to cool slightly to thicken. Stir shredded chicken back into sauce to coat and serve.

Bolognese Sauce      

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1 lb. lean ground beef, crumbled ½ cup onion, chopped ⅓ cup celery, diced ⅓ cup carrot diced 2 cloves garlic, minced 1 (28 oz.) can tomatoes 1 (6 oz.) cans tomato paste 1 (8 oz.) can tomato sauce ½ cup beef broth 2 tsp. salt 2 tsp. oregano ¼ tsp. thyme ⅛ tsp. pepper

Place all ingredients in base of Microwave Pressure Cooker, in order of above list, hamburger first. Seal and microwave on high power 20-25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Stir and serve

Brunswick Chicken Stew      

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TUPPERWARE

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1 lb. chicken thighs, boneless skinless, cut into chunks ¼ cup flour 2 cups chicken broth 2 Tbsp. tomato paste 1 tsp. thyme ½ tsp. salt 1 tsp. hot pepper sauce ½ cup red bell pepper, chopped ¾ cup onion, chopped 1 cup frozen corn 1 cup frozen baby lima beans

1. Mix flour and chicken, place into base of Microwave Pressure Cooker. 2. Add the remaining ingredients. 3. Place cover on Microwave Pressure Cooker and secure. Microwave on high power 25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes, before opening. 4. Serve warm in bowls with crusty bread.

Buffalo Ranch Shredded Chicken Sandwiches     

TUPPERWARE

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2 lbs. chicken breast, cut in half 1 pkg. dry ranch seasoning 1 cup chicken broth or more if needed 1 (12 oz.) bottle of Buffalo wing sauce 2 Tbsp. butter, melted Sandwich rolls, split Cheddar cheese Blue cheese dressing Shredded lettuce or chopped celery

Place chicken in base of Microwave Pressure Cooker. Whisk together ranch seasoning, chicken broth, buffalo wing sauce and butter, pour over chicken, make sure chicken is covered in sauce. Seal and microwave on high power 20-25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Remove chicken and shred with fork, replace back in sauce, serve on rolls with desired toppings.

Cabbage Beef Soup 1 lb. ground beef  ¼ head cabbage  1 celery ribs, sliced  ½ bell pepper, sliced  1 onion, chopped  1 (16 oz.) can kidney beans  1 (14 oz.) can tomatoes  1 clove garlic, minced  1 tsp. Worcestershire sauce  8 oz. can tomato sauce  2 cups beef broth  2 beef bouillon cubes  ¼ tsp. pepper  ½ tsp. salt  1 tsp. ground cumin fresh parsley (optional) 

TUPPERWARE

1. 2. 3.

4. 5.

Cajun Red Beans      

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16-oz. pkg. dry small red beans 1 medium onion, peeled and quartered 3 garlic cloves, peeled 1 green pepper, seeded, cored and quartered 2 celery stalks, quartered 3 cups vegetable stock 1½ Tbsp. Cajun seasoning 1 tsp. coarse kosher salt

TUPPERWARE

1. 2. 3. 4.

5. 6. 7.

Rinse beans, place in a bowl or base of Microwave Pressure Cooker, cover with water, and soak overnight. Drain and rinse beans and place in base of Pressure Cooker. Combine onion, garlic, pepper and celery in base of Power Chef System fitted with blade attachment. Cover, pull cord several times to chop and add to Pressure Cooker. Stir in seasonings and cover to maximum fill line with vegetable broth, should be about 3 cups. Seal and microwave on high power 30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes Place 2 cups beans in base of Power Chef System, fitted with blade attachment. Cover, pull cord several times to process and stir back into beans to thicken mixture. Serve over rice with hot sauce, if desired

Caldo Tlalpeno      

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TUPPERWARE

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1. 2. 3. 4. 5. 6.

3 lb. whole chicken 3 cups water 1 onion, peeled & quartered 1 clove garlic, peeled 1 large carrot, peeled & quartered ½ cup cilantro 1 zucchini 2 adobo peppers, chopped 1 chicken bouillon cube ½ tsp. coarse kosher salt ¼ tsp. black pepper

Place chicken and water in base of Microwave Pressure Cooker. Chicken should be submerged in water and not above the max fill line. Seal and microwave on high power 20–25 minutes. Place onion, garlic, carrot and cilantro in base of Power Chef System, fitted with blade attachment. Cover and pull cord until roughly chopped. Slice zucchini lengthwise and then cut each half lengthwise again. Slice into ¼” chunks. Remove Pressure Cooker from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes. Remove chicken from base of Pressure Cooker and add remaining ingredients to the water. Seal and microwave on high power 5 minutes. Meanwhile, remove chicken meat from bones, discarding skin. Shred larger pieces using two forks. Remove Pressure Cooker from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 2 minutes. Stir shredded chicken into soup and serve. 26

Caramel Apple Cobbler      

2 cans apple pie filling 1 pkg. yellow cake mix ½ cup butter, melted ½ tsp. cinnamon ¼ cup caramel syrup Ice Cream or whipped topping

TUPPERWARE

1. Mix cake mix, butter and cinnamon until crumbly, set aside. 2. Pour apple pie filling into Microwave Pressure Cooker base and pour crumble topping over it. 3. Seal and microwave high for 12-14 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes, before opening. 4. Top with caramel syrup. 5. Serve with ice cream or whipped topping, if desired.

Carnitas Tostadas      

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TUPPERWARE

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2–3 lb. pork butt, cut into 2" pieces 1 tsp. oregano 1 tsp. cumin 1 small onion, peeled & quartered 1 lime, juiced 4 garlic cloves, peeled 1 orange, quartered 2–3 cups low-sodium beef stock or broth 10 tostadas

1. 2. 3. 4. 5.

Season cut pork with oregano and cumin. Place in base of Microwave Pressure Cooker. Add onion, lime juice and garlic cloves. Squeeze juice from orange into base of Pressure Cooker and, after squeezing, add orange quarters to base. Add water until max fill line is reached. All food should be submerged beneath liquid. Seal and microwave on high power 30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 5–10 minutes, before opening. 6. Remove pork from cooking liquid and shred into bite-size pieces. 7. Serve warm on tostadas with desired condiments

Cheesy Broccoli Soup        

2 Tbsp. butter or margarine ⅓ cup chopped onion 2 Tbsp.all-purpose flour ¼ tsp. salt ⅛ tsp. pepper 2 ½ cups milk ¾ lb. Velveeta, cut up 1 (10 oz.) pkg. frozen chopped broccoli, thawed, drained

TUPPERWARE

1. Melt butter in saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly. Add to the base of the pressure cooker 2. Add remaining ingredients in base of Microwave Pressure Cooker 3. Seal and microwave on high power 20 minutes. 4. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes.

Cherry Cobbler    

2 cans cherry pie filling 1 pkg. yellow cake mix ½ cup butter, melted Ice cream, optional

TUPPERWARE

1. Mix cake mix and butter until crumbly, set aside. 2. Pour cherry pie filling into Microwave Pressure Cooker base and pour crumble topping over it. 3. Seal and microwave high for 12-14 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes, before opening.

Chicken and Gravy        

TUPPERWARE

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1½ lb. boneless, skinless chicken breasts, cut in strips 2 packets dry chicken gravy mix 1 (10.5 oz.) can cream of chicken soup 2 cups chicken broth 1 tsp. garlic powder 2 Tbsp. dry pkg. Italian salad dressing mix salt & black pepper to taste ½ cup sour cream Green onions, diced, optional

Serve over rice or mashed potatoes.

1. Place chicken in the base of Microwave Pressure Cooker. 2. In a medium bowl, whish together chicken gravy, soup, chicken broth, garlic powder, Italian seasoning and salt and pepper. Pour over chicken. 3. Seal and microwave on high power 25 minutes. At the end of the cooking time, allow pressure to release naturally. When pressure indicator has fully lowered, uncover and stir in sour cream. 4. Garnish with green onions if desired. 5. Serve over rice or mashed potatoes.

Chicken and Sausage Paella        

TUPPERWARE

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1 small onion, peeled & quartered 3 garlic cloves, peeled ½ red bell pepper, seeded, cored, halved ½ green bell pepper, seeded, cored, halved ¾ cup parboiled (converted) rice 1 cup chicken stock, low sodium 1 (14.5-oz.) can diced tomatoes, un-drained 2 boneless skinless chicken breasts, diced 8 oz. cooked chorizo, sliced ¼ inch thick 1 tsp. Southwest Chipotle Seasoning ½ tsp. coarse kosher salt ¼ tsp. freshly ground black pepper 1 cup frozen green peas, thawed 8 oz. medium shrimp, peeled, deveined (optional)

1. Place the onion, garlic and peppers in base of Power Chef System fitted with the blade attachment. Cover and pull cord several times to chop. 2. Place in the base of Microwave Pressure Cooker, stir in rice, stock, tomatoes, chicken, sausage and seasonings. 3. Seal and microwave on high power 25 minutes. At the end of the cooking time, allow pressure to release naturally. When pressure indicator has fully lowered, uncover and stir in peas and shrimp (if using). 4. Seal and microwave on high power 5 minutes more. Allow pressure to release naturally until pressure indicator has fully lowered before opening. Serve hot.

Chicken and Wild Rice Recipe by Meghan Fugle   

1 box Rice A Roni, Long Grain and Wild Rice 2 chicken breast 2 cups water

TUPPERWARE

1. Place chicken in base of Microwave Pressure Cooker, stir in rice and water. 2. Seal and microwave on high power 18 minutes. At the end of the cooking time, allow pressure to release naturally. When pressure indicator has fully lowered.

Chicken, Wild Rice & Broccoli Soup 

TUPPERWARE

1 box Rice A Roni, Long Grain & Wild Rice  3 cups chicken broth  1 lb. chicken breasts  2 cups broccoli florets chopped  1 small onion, chopped  2 garlic cloves, minced  ¼ tsp. red pepper flakes (optional)  1 tsp. dried parsley  ½ tsp. dried oregano  ½ tsp. cumin  ½ tsp. salt  ¼ tsp. pepper  ¼ tsp. dried thyme  3 Tbsp. cornstarch

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1 cups heavy cream  1 (14.5 oz.) jar Alfredo Sauce  2 cups sharp cheddar cheese, freshly grated

1. Place ingredients wild rice up to cornstarch in base of Microwave Pressure Cooker, stir. 2. Seal and microwave on high power 20-25 minutes. At the end of the cooking time, allow pressure to release naturally. When pressure indicator has fully lowered. 3. Add heavy cream, alfredo sauce and 1 cup cheddar cheese, stir. Recover and microwave for 5 minutes. At the end of the cooking time, allow pressure to release naturally. When pressure indicator has fully lowered. 4. Sprinkle remaining cheddar cheese on top.

Chicken Broccoli & Rice Recipe by Stacy Carson      

2 chicken breast, cut into chunks 2 cups white rice 1 can cream of mushroom soup 1 can cheese soup 1 bag frozen broccoli 2 cups chicken broth

TUPPERWARE

1. Place chicken in base of Microwave Pressure Cooker, stir in remaining ingredients. 2. Seal and microwave on high power 25 minutes. At the end of the cooking time, allow pressure to release naturally. When pressure indicator has fully lowered.

Chicken Curry        

2 lb. boneless skinless chicken breast 1 (13.5-oz.) can coconut milk 2 Tbsp. red curry paste 1 red pepper, roughly chopped 1 small onion, roughly chopped 5-oz. can water chestnuts, drained 1 tsp. coarse kosher salt 8 oz. snap peas

TUPPERWARE

1. Combine ingredients, except snap peas, in base of Microwave Pressure Cooker, making sure chicken is submerged in coconut milk. 2. Seal and microwave on high power 20 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes. 3. Remove chicken and place on cutting board. Add snap peas to Pressure Cooker and seal. Allow these to steam while chopping chicken or shredding chicken using 2 forks. 4. Serve warm, over rice if desired.

Chicken Orzo Soup      

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TUPPERWARE

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2. 3. 4. 5. 6.

3 lb. whole chicken or 2 lb. chicken breast 4 cups water, divided 2 carrots, peeled & cut in 2" pieces 2 celery stalks, peeled & cut in 2" pieces 1 medium onion, peeled and quartered 2 garlic cloves, peeled 1 cup orzo pasta 1½ tsp. coarse kosher salt ½ tsp. black pepper 1 lemon, juiced

Place chicken breast side up in base of Microwave Pressure Cooker and add 3 cups water. Chicken should be submerged in water and contents should not be above the max fill line. Seal and microwave on high power 20 minutes. 20–25 minutes for a 3-lb. chicken While chicken cooks, add carrots, celery, onion and garlic to base of Quick Chef Pro System fitted with blade attachment. Cover and turn handle until roughly chopped. Remove Pressure Cooker from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes. Check to ensure internal temperature of chicken has reached 165° F. Remove chicken from base. Add remaining cup of water, chopped vegetables and remaining ingredients to base of Pressure Cooker. Seal and microwave on high power 10 minutes. While pasta and vegetables are cooking, remove chicken meat from bones, discarding skin. Shred larger pieces using 2 forks. Remove Pressure Cooker from microwave an allow pressure to release naturally until pressure indicator fully lowers, about 2 minutes. 37 Stir shredded chicken into soup and serve

Chicken Paprikash 4-5 boneless chicken breast or thighs  1 tomato chopped  1 green pepper, sliced into strips  1 onion sliced  1 glove garlic, minced  2 Tbsp. Hungarian paprika  1 tsp. salt  ¼ tsp. pepper  1½ cups chicken stock  2 Tbsp. cornstarch Serve over egg noodles with sour cream if desired 

TUPPERWARE

1. Combine ingredients, add to the base of Microwave Pressure Cooker, making sure chicken is submerged in stock. 2. Seal and microwave on high power 20 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes. 3. Serve warm, over egg noodles and top with sour cream if desired.

Chicken Parmesan Meatball Sandwich      

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1 lb. boneless skinless chicken breast, cut into 1" cubes 2 garlic cloves, peeled ½ medium onion, peeled quartered ¾ cup breadcrumbs 1 Tbsp. Italian Herb Seasoning 1 egg, beaten 3 cups marinara sauce 1 cup Parmesan cheese

TUPPERWARE

1. 2. 3. 4. 5. 6.

Assemble Fusion Master with coarse mincer disc and place medium bowlunderneath hopper. Fill hopper with chicken and turn handle to process. Once there is room in the hopper add garlic and onion, followed by more chicken. Continue processing until all chicken, garlic and onion is processed. Add breadcrumbs, seasoning, egg, and Parmesan to chicken mixture and stir to combine. Once combined, use ice cream scoop to help form mixture into meatballs. Place meatballs in base of Microwave Pressure Cooker. Cover with marinara sauce. Seal and microwave on high power 15 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 6–8 minutes. Check to ensure internal temperature of meatballs has reached 165° F/75° Serve warm, topped with Parmesan cheese.

Chicken Pot Pie        

TUPPERWARE

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1 refrigerated pie crusts, room temperature as directed on box ⅓ cup butter or margarine ⅓ cup chopped onion ⅓ cup all-purpose flour ½ tsp. salt ¼ tsp. pepper 1 ¾ cups chicken broth 1 tsp. poultry seasoning ½ cup milk 2½ cups shredded cooked chicken or turkey 2 cups frozen mixed vegetables, thawed

1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2. Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly. Add to the base of the pressure cooker 3. Add remaining ingredients in base of Microwave Pressure Cooker 4. Seal and microwave on high power 20 minutes. 5. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. 6. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. 7. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. 40

Chili Mac

Recipe submitted by Lisa Anne Thomas-Perez     

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TUPPERWARE

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1 lb. ground turkey or beef, crumbled 1 can (28 oz.) diced tomatoes 1 can chili beans 1 can kidney beans 2 cups macaroni 1 onion, chopped 1 cup water 1 tsp. cumin or southwest chipotle 1 tsp. chili powder

1. Add crumbled ground meat to the base of the pressure cooker 2. Add remaining ingredients stir well. 3. Seal and microwave on high power 25 minutes. 4. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. 5. Let stand 5 minutes before serving.

Chili Coke Roast Beef      

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TUPPERWARE

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3 lb. beef chuck roast, cut into 1-2” slabs 1 can Coca-Cola 1 pkg. onion soup mix 1 bottle chili sauce 1 cup beef broth 3 Tbsp. cornstarch 1 Tbsp. garlic, minced 1 Tbsp. red wine vinegar (or apple cider) 2 Tbsp. tomato paste

Chocolate Lava Cake       

TUPPERWARE

1. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Add to the base of the pressure cooker. 2. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter; sprinkle with chocolate chips. 3. Seal and microwave on high power 10 minutes. 4. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. 5. Top with ice cream or cool whip

Collard Greens and Ham Recipe submitted by Kalani Burbank     

16 oz. Collard Greens (Cut & Washed) 4 cups water 4 tsp. Better than Bouillon Chicken flavor ¼ cup sweet onion, diced 1 cup ham, diced

TUPPERWARE

1. Place ham in the base of the Microwave Pressure Cooker. 2. Cover ham with collard greens and onion. 3. Whisk water and chicken bullion, pour over greens. 4. Seal and microwave on high power 20 minutes. 5. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes.

Corned Beef with Vegetables & Gravy Recipe submitted by Chef Mike

1 corned beef brisket with spice packet (3 lbs. or less)  1 medium onion, peeled  2-4 garlic cloves, peeled  2-3 medium carrots, cut into 2-inch pieces  4-6 small red potatoes, skin-on and washed  4 cups beef broth (reserve 1 cup for Gravy)  ½ tsp. dried dill Gravy  5-6 Tbsp. rice flour or tapioca flour  ⅓ cup cold water 

TUPPERWARE

1. Remove the brisket from its pkg. and save the spice packet. Wash the brisket WELL under cold running water, Cut the brisket in half crosswise and place one half into the base of the Pressure Cooker. 2. Arrange the carrot pieces around the brisket. Fill in around edges with potatoes (cut potatoes in half, if necessary). 3. Scatter the garlic cloves around and over brisket. 4. Add 3 cups of beef broth, contents of spice packet and the dried dill and stir to combine then pour liquid into Pressure Cooker making sure to cover everything but not exceeding the MAX fill line. 5. Seal Pressure Cooker and microwave on full power for 30 minutes. Cool for ten minutes, then microwave again on full power for 30 more minutes. Allow natural depressurization until the pressure indicator has dropped. 6. Open Pressure Cooker and transfer brisket to a cutting board. Transfer potatoes and carrots to serving platter or bowl. 7. Strain cooking liquid to remove solids then return liquid to base of Pressure Cooker. Add remaining 1 cup of beef broth and stir to combine. Place bowl, uncovered, in microwave and heat on high power for 5 minutes. 8. While liquid is heating, combine rice or tapioca flour in All-in-One Shaker with water and shake well until well-combined. 9. Remove Pressure Cooker base from microwave and slowly pour most of the flour/water mixture into the hot liquid while whisking constantly. The liquid will thicken almost instantly. For thicker gravy whisk in a bit more of the flour/water mixture. If too thick, thin down with a little hot water. 10. Slice brisket across the grain into 1/2” thick Serve immediately with vegetables and gravy. 45

Creamy Chicken & Spinach Tortellini Soup    

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TUPPERWARE

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1 lb. chicken breast, cut into bite-sized pieces 1 carrot, diced 1 celery stalk, sliced thin 1 glove garlic, minced 2 cups chicken broth 1 (9 oz.) pkg. refrigerated cheese tortellini 2 (10.5 oz.) cans cream of chicken soup 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained ½ tsp. thyme ¼ tsp. ground black pepper ½ cup heavy cream

Place all ingredients except heavy cream in base of Microwave Pressure Cooker Seal and microwave on high power 20 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Add heavy cream, recover and microwave on high for 5 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes.

Creamy Chicken Tortilla Soup        

TUPPERWARE

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½ large onion, diced 2 cloves garlic, minced ½ green pepper, chopped 2 cups cooked chicken ½ can black beans ½ can corn 1 can diced tomatoes with green chiles 1 Tbsp. cumin 1 Tbsp. honey 1 8oz pkg. of Mexican melting cheese (queso) 1 Tbsp. jalapeños, chopped ¼ cup heavy cream (do not add until after cooking)

Optional toppings, fresh cilantro, grated cheddar cheese, fried corn tortillas 1. 2. 3. 4.

Creamy Potato Soup        

3–4 russet potatoes (about 4 cups), peeled and chopped 1 (10¾-oz.) can cream of celery soup 2 cups water 1 tsp. coarse kosher salt ½ tsp. black pepper 1½ cups shredded cheddar cheese ¼ cup sour cream 2 green onions, sliced thin

TUPPERWARE

1. Placed chopped potatoes, cream of celery, water, salt and pepper in base of Microwave Pressure Cooker. Seal and microwave on high power 20 minutes. 2. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes. 3. Mash potato chunks and whisk in cheese and sour cream. 4. Serve topped with green onions.

Creamy Ranch Pork Chops Recipe submitted by Christi Latimer    

6 pork loin chops (2 lb.) 2 pkg. (1 oz.) ranch dressing and seasoning mix 1 (22.6 oz.) can of cream of chicken or mushroom soup ¾ cup water or chicken broth

TUPPERWARE

1. Placed all ingredients in base of Microwave Pressure Cooker. Seal and microwave on high power 20-25 minutes. 2. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes. 3. Open and serve.

Easy Black Bean Soup 6 slices bacon, chopped  1 large onion, diced  3 cloves garlic, minced  2 cups chicken broth  pinch of dried oregano  pinch of cayenne pepper  ½ tsp. ground cumin  salt to taste  2 (14½ oz.) cans black beans, rinsed and drained  ½ tsp. ground black pepper Optional toppings, sour cream, cilantro, tortilla chips, tomatoes, cheese 

TUPPERWARE

Place bacon in a saucepan on medium heat. Cook and stir until the bacon is cooked but not crisp. Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden. Add to the base of the pressure cooker. 2. Add remaining ingredients in base of Microwave Pressure Cooker 3. Seal and microwave on high power 20 minutes. 4. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. 5. Remove 2 cups beans and place in base of Power Chef System fitted with blade attachment. Cover, pull cord several times to process and stir into soup to slightly thicken. 6. Serve garnished with sour cream, cilantro or red onion, if desired. 1.

Easy Tomato Soup        

2 (28-oz.) cans crushed tomatoes 1 onion, minced 2 garlic cloves, minced 1 cup low-sodium vegetable broth 3 Tbsp. light brown sugar 1 tsp. coarse kosher salt ¼ tsp. black pepper ½ cup heavy cream

TUPPERWARE

1. Combine all ingredients, except for heavy cream, in base of Microwave Pressure Cooker. Seal and microwave on high power 15 minutes. 2. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. 3. Remove cover and add heavy cream. Stir to combine. Serve warm.

French Onion Soup        

TUPPERWARE

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1. 2. 3. 4.

2 large sweet onions, peeled, thinly sliced 2 Tbsp. butter 1½ cup beef stock or broth ½ cup of dry white wine 1 Tbsp. Cognac 1 clove of garlic, peeled and crushed 3 sprigs fresh thyme salt and pepper, to taste ¼ cup grated Swiss or Gruyère cheese, garnish Toasted baguettes slices, garnish

In base of Microwave Pressure Cooker, place all of the ingredients, except for the cheese and bread. Seal and microwave on high power 20 minutes. Let pressure release naturally, until pressure indicator is fully lowered, before opening, about 10 minutes. Garnish with bread and grated cheese and serve.

Ham and Beans        

TUPPERWARE

1. 2. 3. 4. 5. 6.

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16 oz. dried great northern beans 1 sweet onion, chopped coarsely 2 garlic cloves, peeled and sliced 1 small carrot, cut into 2” pieces ½ tsp. kosher salt ¼ tsp. black pepper 1 Tbsp. parsley, chopped 1 cup smoked ham chunks 2-3 cups chicken broth

Rinse beans, place in a bowl or base of Microwave Pressure Cooker, cover with water, and soak overnight. Drain and rinse beans and place in base of Pressure Cooker. Combine onion, carrot and garlic in base of Power Chef System fitted with blade attachment. Cover, pull cord several times to chop and add to Pressure Cooker. Stir in seasonings and cover with broth to right below maximum fill line. Seal and microwave on high power 30 minutes. Let pressure release naturally, until pressure indicator is fully lowered, before opening, about 10 minutes. Place 1-2 cups beans in base of Power Chef System, fitted with blade attachment. Cover, pull cord several times to process and stir back into beans to thicken mixture.

Hawaiian Chicken    

4-6 boneless, skinless chicken breasts 1 can (8 oz.) crushed pineapple 1 bottle (16 oz.) barbeque sauce ½ cup chicken broth

TUPPERWARE

1. 2. 3.

Add chicken breasts to the base of the pressure cooker, pour pineapple, bbq sauce and broth over chicken. Seal and microwave on high power 20-25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes.

Honey Garlic Chicken & Vegetables      

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TUPPERWARE

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1. 2. 3.

4 bone-in, skin-on chicken thighs 10 oz. baby red potatoes, halved 10 oz. baby carrots 10 oz. green beans, trimmed 1 Tbsp. chopped fresh parsley leaves 1 cup chicken broth ⅓ cup reduced sodium soy sauce ⅓ cup honey ⅛ cup ketchup 2 cloves garlic, minced 1 tsp. dried basil ½ tsp. dried oregano ¼ tsp. crushed red pepper flakes ¼ tsp. ground black pepper

Hot and Sour Soup        

TUPPERWARE

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1. 2.

3. 4. 5.

1 lb. skinless, boneless chicken breast halves - cut into thin strips 3 cups chicken broth 4 oz. shiitake mushrooms, thinly sliced 1 (8-oz.) can bamboo shoots, drained and thinly sliced 2 cloves garlic, grated 2 tsp. ginger, grated 1 Tbsp. balsamic vinegar 3 Tbsp. rice vinegar or red wine vinegar 1 Tbsp. sriracha sauce 3 Tbsp. soy sauce 2 tsp. brown sugar 2 Tbsp. corn starch mixed into 2 Tbsp. cold water 2 tsp. toasted sesame seed oil 1 tsp. white pepper 1 eggs, lightly beaten, optional 4 green onions, sliced for garnish

Place ingredients chicken up to white pepper in base of Microwave Pressure Cooker Seal and microwave on high power 25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Slowly pour in the eggs in a thin stream while stirring the soup. Garnish with green onions

Italian Beef Sandwiches        

TUPPERWARE

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1 ½ lbs. boneless beef roast (sirloin or round) ½ Tbsp. ground black pepper 1 tsp. garlic powder ½ tsp. onion powder ½ tsp. dried oregano ½ tsp. dried basil ¼ tsp. crushed red pepper 2 cups of hot water 2 cubes of beef bouillon 8 oz. pepperoncini peppers Italian rolls

1. Place all ingredients in the base of Microwave Pressure Cooker, make sure roast is submerged, cut if necessary. 2. Seal and microwave on high power 15–20 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 8–10 minutes. 3. Remove roast to cutting board and slice thin or shred, using 2 forks. 4. Serve warm on Italian rolls.

Lasagna      

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TUPPERWARE

1. 2. 3. 4. 5. 6. 7.

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2 cups ricotta cheese ½ cup parmesan 1 egg, slightly beaten 1 tsp. salt ½ tsp. black pepper 3 cups marinara sauce ¾ cup beef broth 6 dry lasagna noodles, snapped in half lengthwise 2 cups shredded Mozzarella

In a small bowl, mix ricotta cheese, parmesan cheese, egg, salt and pepper. In another bowl mix together marinara sauce and broth. Pour ¼ of marinara beef sauce in the base of the pressure cooker. Top with 4 pieces of noodle, ⅓ of ricotta cheese mixture, ¼ mozzarella cheese. Repeat, sauce, noodle, ricotta cheese mixture, mozzarella. Repeat with last layer, add remaining sauce on top. Seal and microwave on high power 30 minutes. Let pressure release naturally, until pressure indicator is fully lowered, before opening, about 10 minutes. Sprinkle remaining mozzarella cheese on top.

Lentil Sloppy Joes      

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1½ cups dry brown lentils 2 cups water 1 small onion, peeled, quartered and chopped 2 tsp. Steak & Chop Seasoning 1 (15-oz.) jar tomato sauce 2 Tbsp. brown sugar 1 Tbsp. red wine vinegar 1 Tbsp. chili powder

TUPPERWARE

1. 2. 3. 4.

Rinse lentils and place in base of Microwave Pressure Cooker. Add water, onion and seasoning. Seal and microwave on high power 22 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 8–10 minutes. While pressure is releasing, combine remaining ingredients in 1-Qt. Micro Pitcher, cover and microwave on high power 3 minutes. Stir tomato mixture into lentils and serve warm on desired bun.

Lima Beans and Smoked Sausage        

TUPPERWARE

1. 2. 3. 4. 5. 6.



16 oz. dried green baby lima beans 1 large onion ¼ cup celery & leaves ¼ cup green bell pepper 3 garlic cloves, minced 1 bay leaves 2-3 cups chicken broth ½ lb. ham, chunks, diced ½ lb. smoked sausage or andouille sausage, sliced ¼” thick

Rinse beans, place in a bowl or base of Microwave Pressure Cooker, cover with water, and soak overnight. Drain and rinse beans and place in base of Pressure Cooker. Combine onion, celery, bell pepper and garlic in base of Power Chef System fitted with blade attachment. Cover, pull cord several times to chop and add to Pressure Cooker. Stir in seasonings and cover with broth to right below maximum fill line. Seal and microwave on high power 30 minutes. Let pressure release naturally, until pressure indicator is fully lowered, before opening, about 10 minutes. Place 1 cups beans in base of Power Chef System, fitted with blade attachment. Cover, pull cord several times to process and stir back into beans to thicken mixture.

Macaroni and Cheese       

TUPPERWARE

1. 2. 3.

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2 ½ cup dry elbow macaroni 2 cups chicken broth 1 cup heavy cream ½ tsp. table salt ½ tsp. pepper 1 Tbsp. butter ½ cup whole milk 1 ½ cup shredded Mac & Cheese style cheese blend 6 oz. Velveeta cheese

Place macaroni, chicken broth, heavy cream, salt, and pepper, in Pressure Cooker, stir and seal. Microwave at 100% power for 10 minutes. Let cool until pressure falls, then open and add butter, milk and both cheeses, stir and enjoy.

Mexican Pinto Beans      

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TUPPERWARE

1. 2. 3. 4. 5.

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16-oz. pkg. dry pinto beans 1 (10 oz.) can tomatoes with diced chile peppers ¼ lb. bacon, cut into ½” pieces 1 medium onion, peeled and quartered 2 tsp. chili powder ½ tsp. cumin 1 clove garlic, minced 1 tsp. coarse kosher salt ½ tsp. black pepper

Rinse beans, place in a bowl or base of Microwave Pressure Cooker, cover with water, and soak overnight. Drain and rinse beans and place in base of Pressure Cooker. Combine remaining ingredients and place of the Pressure Cooker. Seal and microwave on high power 30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes Place 1 cups beans in base of Power Chef System, fitted with blade attachment. Cover, pull cord several times to process and stir back into beans to thicken mixture.

Mongolian Beef      

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TUPPERWARE

1. 2. 3. 4.

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2 lb. flank steak, cut into ¼" strips 1 Tbsp. vegetable oil 4 cloves garlic, minced or pressed ½ cup soy sauce ½ cup water ⅔ cup dark brown sugar ½ tsp. minced fresh ginger 2 Tbsp. cornstarch 3 Tbsp. water 3 green onions, sliced into 1" pieces

Combine all ingredients except the green onions in the base of the Pressure Cooker. Seal and microwave on high power 20-25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Remove cover and stir in green onions.

Mushroom Risotto       

1 cup Arborio rice 2¼ cups vegetable stock or water* 8 oz. fresh mushrooms, sliced 1 small onion, peeled, halved and chopped 1 tsp. coarse kosher salt 1 Tbsp. extra virgin olive oil ½ cup Parmesan cheese

TUPPERWARE

1. Rinse Arborio rice in strainer until water runs clear, about 30–60 seconds. 2. Pour rice into Microwave Pressure Cooker base and add vegetable stock, mushrooms, onion, salt and oil. 3. Seal and microwave on 70% power 13 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes, before opening. 4. Remove cover and stir in Parmesan cheese.

*Traditionally, risotto is cooked with white wine. If desired, substitute ½ cup of the water or vegetable stock with white wine.

Mustard Ale Sausage and Peppers      

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1 lb. Italian Sausage Links, cut into bite-sized pieces 2 green bell peppers, seeded and chopped 1 onion, peeled and chopped ½ cup beer ½ cup chicken stock 2 Tbsp. grainy mustard 2 Tbsp. corn starch ½ tsp. kosher salt

TUPPERWARE

1. 2. 3.

In the base of the Microwave Pressure Cooker place sausage, peppers, and onion. In a medium bowl stir together beer, stock, mustard, corn starch, and salt. Pour over sausage and peppers, stir to combine. Secure cover onto base. Microwave on high power 10 minutes. Remove from microwave. Let stand 10 minutes or until pressure indicator valve is in the down position. Serve with rice, pasta, potatoes, creamy polenta, or on a bun.

OJ Beet Salad      

3 beets, peeled 1 cup orange juice 1 tsp. coarse kosher salt ¼ cup walnuts, toasted ¼ cup crumbled goat cheese mixed greens of your choice

TUPPERWARE

1. 2. 3. 4.

Set Mandoline round knob to #9, triangle knob to “lock” and select the straight v-shaped blade insert. Secure beet to food guider. Push food guider down Mandoline to slice beets into discs. Repeat with remaining beets. Place sliced beets in base of Microwave Pressure Cooker and pour orange juice and salt over them. Seal and microwave on high power 10 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes. Top with walnuts and goat cheese. Serve over mixed greens with orange wedges and another splash of orange juice, if desired.

One Pot Pasta       

8 oz. ground beef, crumbled 1 onion, peeled and quartered 1 garlic clove, peeled 1 tsp. Italian Herb Seasoning 8 oz. penne pasta 1 (24-oz.) jar marinara 1 cup beef broth

TUPPERWARE

1. Add onion and garlic to base of Chop ’N Prep Chef. Cover and pull cord to finely chop. 2. Add all ingredients into the base of Microwave Pressure Cooker. 3. Seal and microwave on high power 10 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 2–4 minutes, before opening. 4. Serve topped with Parmesan cheese and basil, if desired.

Peach Cobbler    

2 cans peach pie filling 1 pkg. yellow cake mix ½ cup butter, melted ½ tsp. cinnamon

TUPPERWARE

1. Mix cake mix, butter and cinnamon until crumbly, set aside. 2. Pour peach pie filling into Microwave Pressure Cooker base and pour crumble topping over it. 3. Seal and microwave high for 12-14 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes, before opening.

Peanut Butter Cup Cake 1 pkg. yellow cake mix  3 eggs  1 cup water  ½ cup peanut butter  ⅓ cup butter, softened  ½ cup Hershey’s chocolate syrup, divided + 3 tbsp.  2 (8 oz.) bags Reese’s mini peanut butter cups Frosting  3 Tbsp. peanut butter  3 Tbsp. milk  1 cup powdered sugar 

TUPPERWARE

1. Mix, cake mix, eggs, water, peanut butter and butter in a medium Thatsa bowl, set aside ⅔ of batter. Pour half of the remaining cake batter into the base of the Pressure Cooker, drizzle ¼ cup chocolate syrup over batter, then sprinkle one 8 oz. bag of Reese’s peanut butter cups over batter. 2. Add ¼ cup chocolate syrup to the ⅔ part batter and pour over first layer. 3. Take the 2nd half of the ⅓ batter pour over that layer. 4. Drizzle 3 Tbsp. chocolate syrup over batter, then sprinkle one 8 oz. bag of Reese’s peanut butter cups over batter. 5. Seal and microwave on high power 10 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 2–4 minutes, before opening. 6. Mix peanut butter, milk and powdered sugar, spread over warn cake.

Pork Tenderloin with Raisin Cream Sauce       

2–3 lb. pork tenderloin 1 tsp. coarse kosher salt ½ tsp. black pepper ½ cup golden raisins 1½ cups apple cider ¼ cup heavy cream 2 Tbsp. corn starch

TUPPERWARE

1. 2. 3.

5. 6.

Season tenderloin with salt and pepper. Place in base of Microwave Pressure Cooker. Add raisins and apple cider to Pressure Cooker. Seal and microwave on high power 15 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes. Check to ensure internal temperature of pork has reached 145° F. Remove pork from Pressure Cooker and place on cutting board. In a small bowl, whisk the corn starch into heavy cream until combined. Whisk cream mixture into liquid in base of Pressure Cooker. Seal and microwave on high power 1–2 minutes. Slice pork tenderloin and serve with warm raisin cream sauce.

Pork Shoulder, Braised      

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TUPPERWARE

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1. 2. 3. 4.

1 lb. boneless pork shoulder Kosher salt and freshly ground black pepper 1 Tbsp. ground cumin 1 Tbsp. dried oregano ¼ tsp. dried red chili flakes 4 cloves garlic, peeled and gently smashed 1 medium onion, sliced 1 cup fresh orange juice 1 lime, juiced 1 cup low-sodium chicken broth 2 bay leaves

Season pork shoulder with salt, pepper, cumin, oregano and chili flakes. Place in base of Microwave Pressure Cooker. Add remaining ingredients to Pressure Cooker. Seal and microwave on high power 20 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes. Check to ensure internal temperature of pork has reached 145° F.

Pot Roast Sandwich        

2 lb. chuck roast 1 tsp. garlic powder 1 tsp. paprika ⅓ cup brown sugar 1 tsp. coarse kosher salt 1 onion, peeled and sliced 2–3 cups beef broth 2 Tbsp. apple cider vinegar

TUPPERWARE

1. 2. 3. 4. 5.

Rub roast with garlic powder, paprika, brown sugar and salt. Place in base of Microwave Pressure Cooker. Add onion slices to Microwave Pressure Cooker. Cover with beef broth and add apple cider vinegar. Seal Microwave Pressure Cooker and microwave on high for 25 minutes. Let pressure release naturally before opening. Cut roast into shreds. Serve warm on desired bun topped with cooked onion and white cheddar cheese.

Pot Roast        

1–2-lb. beef chuck roast 1½ tsp. Steak & Chop Seasoning ¼ cup all-purpose flour 2 cups beef stock 2 Tbsp. apple cider vinegar 2 large carrots, peeled and cut in 1" slices 1 onion, peeled and sliced thin ½ lb. red potatoes, cut in half

TUPPERWARE

1. 2. 3. 4. 5.

Cut chuck roast along fat seam and sprinkle with seasoning. Place into base of Microwave Pressure Cooker. In a small bowl, whisk flour into stock and pour over beef. Add remaining ingredients to Pressure Cooker base and seal. Microwave on high power 30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10 minutes, before opening. 6. Remove beef and place on cutting board. Let beef rest 5 minutes before slicing. 7. Serve with the vegetables and potatoes.

Pulled Apple Cider Chicken     

1 lb. chicken breast 1 tsp. coarse kosher salt 1 green apple, cored and quartered ½ onion, peeled and halved 2 cups apple cider or juice

TUPPERWARE

Season chicken with salt and place in base of Microwave Pressure Cooker. 2. Place apple and onion in base of Power Chef fitted with blade attachment. Cover and pull cord until finely chopped. Add to base of Microwave Pressure Cooker. 3. Add cider to Microwave Pressure Cooker to cover ingredients. 4. Seal and microwave on high for 15 minutes. Allow pressure to release naturally before opening. 5. Shred chicken and serve warm. 1.

Pulled Pork Sandwich      

2-lb. boneless pork butt, cut in half lengthwise 1 tsp. coarse kosher salt ½ tsp. black pepper 2 cups apple cider 2 Tbsp. apple cider vinegar BBQ sauce

TUPPERWARE

1. 2. 3. 4. 5.

Place pork in base of Microwave Pressure Cooker and season with salt and pepper. Pour cider and vinegar over pork, cider should cover pork and not exceed max fill line. Seal and microwave on high power 30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator is fully lowered, about 10-15 minutes. Check to ensure internal temperature of pork has reached 145° F/63°C. Remove to a cutting board and shred using 2 forks. Serve warm on buns or Texas toast with desired condiments.

Quick Polenta or Grits     

3½ cups chicken or vegetable stock ¾ cup uncooked polenta or grits ¼ tsp. kosher salt 1 cup cheddar cheese, shredded 3 Tbsp. unsalted butter

TUPPERWARE

1. 2. 3.

In the base of the Microwave Pressure Cooker stir together stock, polenta or grits, salt, cheese, and butter. Microwave on high power 10 minutes. Let stand 10 minutes or until pressure has released and valve indicator is in the down position. Remove cover, stir polenta. Season with salt and pepper to taste. Let stand 10 minutes before serving, polenta will firm slightly. Serve warm.

Rice Pilaf        

TUPPERWARE

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1. 2. 3. 4.

1½ cups basmati rice 2½ cups chicken stock 3 slices bacon, chopped into ½-inch pieces 1 small onion, chopped ½ carrot, diced ½ rib celery, chopped ¼ cup frozen peas ½ tsp. ground turmeric ¼ tsp. ground cumin ⅛ tsp. ground paprika salt and pepper, to taste 2 Tbsp. chopped fresh parsley 2 oz. pine nuts, toasted

In base of Microwave Pressure Cooker, place all of the ingredients except for the parsley and pine nuts. Seal and microwave on high power 15 minutes. Let pressure release naturally, until pressure indicator is fully lowered, before opening, about 10 minutes. Stir and serve.

Roast Beef with Horseradish Cream Sauce      

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TUPPERWARE

1. 2. 3. 4.

5. 6. 7.

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3-lb. beef eye round or rump roast 1 Tbsp. Steak & Chop Seasoning 3 cups beef stock ¾ cup sour cream 1 Tbsp. horseradish ¼ tsp. coarse kosher salt ¼ tsp. black pepper 1 Tbsp. mayonnaise 3 green onions, chopped

Coat roast with seasoning and place in base of Microwave Pressure Cooker. Pour beef stock into base to maximum fill line, about 3 cups. Seal and microwave on high for 20 minutes for a medium rare center, 25 minutes for a medium center or 30 minutes for a well-done center Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10-15 minutes. Remove roast to cutting board. Allow to rest at least 10 minutes before slicing. Meanwhile mix together remaining ingredients to create horseradish cream sauce. Slice beef and serve with sauce.

Sancocho 1 beef bouillon cube  3 cups water  1 lb. beef chuck or 1 lb. boneless skinless chicken thighs  8 oz. yuca, defrosted & cut to 1" slices  4-5 small red potatoes, peeled & quartered  1 plantain, peeled & cut into 1" chunks  1 onion, chopped  2 large carrots, peeled and cut into 1" chunks  1 tsp. cumin  1 tsp. paprika  1 tsp. coarse kosher salt *Steamed corn cob and cilantro for serving 

TUPPERWARE

1. In a small bowl, dissolve bouillon in water. 2. Choose beef or chicken and cut into 1" chunks. Add to base of Microwave Pressure Cooker. 3. Add remaining ingredients to base of Microwave Pressure Cooker. Pour bouillon water over. Seal and microwave on high power 30 minutes. 4. Allow pressure to release naturally before opening. Carefully remove about 1 cup of potato chunks. Place in base of Power Chef System fitted with blade attachment. Cover and pull cord to mash. Whisk mashed potatoes back into broth to thicken. 5. Serve warm with steamed corn on the cob cut into chunks and cilantro.

Sausage and Peppers       

5 sausage links, about 1¼ lbs. 1 onion, peeled and thinly sliced 1 green bell pepper, seeded and sliced 1 red bell pepper, seeded and sliced 2 garlic cloves, peeled and minced 1 (15-oz.) can diced tomatoes 1 tsp. Italian herb seasoning

TUPPERWARE

1. 2. 3. 4.

Place sausage links in base of Microwave Pressure Cooker Add all remaining ingredients to base of Pressure Cooker. Seal and microwave on high power 15 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 8–10 minutes. Serve on a hoagie roll or over rice, if desired.

Sausage and Potato Soup Recipe submitted by Briar-Rose Jacobson      

TUPPERWARE

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1. 2.

3. 4. 5.

1 smoked kielbasa, sliced 1” thick ½ can fire roasted corn ½ bag frozen Potatoes O'Brien ¼ onion, diced 2 cups sharp cheddar cheese, shredded 2 cans cream of chicken soup 2 Tbsp. butter, melted 1 cup milk 1 cup chicken broth 2 Tbsp. flour Green onion, diced, optional garnish

Place sausage, corn, potatoes onion and cheese in base of Microwave Pressure Cooker In a medium bowl, whisk the remaining ingredients and pour over sausage and vegetables. Seal and microwave on high power 25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Garnish with green onions, if desired.

Shredded Chicken Nachos      

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TUPPERWARE

1. 2. 3. 4. 5. 6. 7.

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1 lb. boneless skinless chicken breast 1 (10-oz.) jar enchilada sauce ½ onion, peeled and quartered ½ green bell pepper, seeded, cored and quartered 4 oz. tortilla chips 1 cup shredded Mexican cheese blend ¼ cup black olives, sliced ¼ cup jalapeños, sliced and deseeded ¼ cup sour cream

Place chicken breasts in base of Microwave Pressure cooker. Pour enchilada sauce over chicken. Chicken should be mostly submerged in sauce. Seal and microwave on high power 15 minutes. Remove from microwave and allow pressure to release naturally until pressure indicatory is fully lowered, about 5–10 minutes. Remove chicken to cutting board and shred using 2 forks. Return shredded chicken to Pressure Cooker based and mix with enchilada sauce. Place tortillas onto desired serving plate and top with shredded chicken mixture. Place onion and green pepper in base of Quick Chef Pro System, fitted with blade attachment. Cover and turn handle to roughly chop. Spoon over chicken and tortillas. Add remaining toppings and serve.

Simply Salsa Chicken        

1 medium onion, peeled and cut in half 2 cloves garlic, peeled and smashed ½ lime, juiced 1 (15oz) can diced tomatoes 1 Tbsp. Southwest Chipotle Seasoning salt to taste 2-3 Tbsp. fresh cilantro 2 lb. chicken breast

TUPPERWARE

1. Place the onion, garlic, lime juice, tomatoes and seasonings in base of Power Chef System fitted with the blade attachment. Cover and pull cord several times to chop. 2. Place chicken breast in the base of Microwave Pressure Cooker, pour salsa over chicken. 3. Seal and microwave on high power 15–20 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 8–10 minutes. 4. Remove chicken to cutting board and shred, using 2 forks. Return to Pressure Cooker and combine again with salsa. 5. Serve warm on lettuce, sandwich or tortilla with desired condiments.

Smores Lava Cake        

TUPPERWARE



1. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Add to the base of the pressure cooker. 2. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter; sprinkle with chocolate chips, marshmallows and graham crackers. 3. Seal and microwave on high power 10 minutes. 4. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. 5. Top with ice cream or cool whip

Southern Green Beans and Potatoes      

8-10 red potatoes, scrubbed and halved 1 (16 oz.) pkg. frozen green beans (or fresh) 1 large onion, cut into about eight wedges 2 cups ham, cut into bite sized pieces 2 cups chicken broth salt and pepper

TUPPERWARE

1. Add all ingredients to the base of the pressure cooker. Make sure the broth is covering everything, add more if needed. 2. Seal and microwave on high for 25 minutes. 3. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes.

Spicy Pepper Steak Recipe submitted by Nitra Anderson     

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TUPPERWARE

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1. 2. 3. 4. 5. 6.

1 lb. Flank steak, thinly sliced 1 onion 1 bell pepper 1 jalapeño pepper , deseeded 3 habanero pepper, deseeded 3 garlic cloves 1 packet of McCormick beef and herbs gravy ¾ cup of flour 2 cups beef broth ½ tsp. seasoning salt ¼ tsp. pepper ½ tsp. garlic powder

Slice onions and peppers into strips. Add jalapeño pepper, habanero pepper and garlic in the base of The Power Chef System, with blade attachment, secure cover, pull cord until diced. Add meat and vegetables to the base of the Pressure Cooker. In a small bowl, whisk seasonings, beef broth and flour, pour over meat and vegetables Seal and microwave on high power 30 minutes. Let pressure release naturally, until pressure indicator is fully lowered, before opening, about 10 minutes.

Spiced Pork Chops with Apple Chutney      

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TUPPERWARE

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1. 2. 3. 4. 5. 6.

2-4 pork loin chops ½ tsp. salt ¼ pepper 2 cloves of garlic, minced 2 Tbsp. light soy sauce 1 Tbsp. honey 2 Tbsp. Dijon mustard 1½ cups chicken stock 3-4 granny smith apples, sliced or chunks (your preference) 2 Tbsp. melted butter 1 small onion, chopped ½ tsp. cinnamon 2 Tbsp. Brown sugar 4 Tbsp. apple cider vinegar

Season pork chops with salt and pepper, place in the base of the pressure cooker. In a small bowl mix garlic, soy sauce, honey and mustard, pour over pork chops. Pour chicken stock over pork chops. In a small bowl mix apples butter, onion, cinnamon, brown sugar and apple cider, pour over pork chops. Seal and microwave on high power 15 minutes. Let pressure release naturally, until pressure indicator is fully lowered, before opening, about 10 minutes.

Spinach Lasagna      

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TUPPERWARE

1. 2. 3. 4. 5. 6. 7.

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2 cups Ricotta cheese ½ cup Parmesan 1 egg, slightly beaten 1 tsp. salt ½ tsp. black pepper 3 cups marinara sauce ¾ cup beef broth 6 dry lasagna noodles, snapped in half lengthwise 3 cups frozen chopped spinach, thawed and drained 2 cups shredded Mozzarella

In a small bowl, mix ricotta cheese, parmesan cheese, egg, salt and pepper. In another bowl mix together marinara sauce and broth. Pour ¼ of marinara beef sauce in the base of the pressure cooker. Top with 4 pieces of noodle, ⅓ of ricotta cheese mixture, 1 cup of spinach, ¼ mozzarella cheese. Repeat, sauce, noodle, ricotta cheese mixture, spinach, mozzarella. Repeat with last layer, add remaining sauce on top. Seal and microwave on high power 30 minutes. Let pressure release naturally, until pressure indicator is fully lowered, before opening, about 10 minutes. Sprinkle remaining mozzarella cheese on top.

Split Pea Soup Recipe submitted by Raquel Lynn     

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1 bag (16 oz.) split peas 4 cups chicken broth 2 celery stalks 10 baby carrots 1 cup ham chunks Salt & pepper, to taste

TUPPERWARE

1. 2. 3. 4. 5.

Place peas and chicken broth in the base of the pressure cooker, place in refrigerator to soak over night. Cut carrot and celery in about 2-3” pieces and place in the base of The Power Chef System, with blade attachment, secure cover, pull cord until diced. Add all the ingredients to the base of the Pressure Cooker. Seal and microwave on high power 30 minutes. Let pressure release naturally, until pressure indicator is fully lowered, before opening, about 10 minutes.

Spinach, Tomato & Mushroom Risotto        

TUPPERWARE



1 cup Arborio rice 2 ¼ cups vegetable stock or water* 8 oz. fresh mushrooms, sliced 4 oz. fresh spinach ¼ cup chopped sun-dried tomato 1 small onion, peeled, halved and chopped 1 tsp. coarse kosher salt 1 Tbsp. extra virgin olive oil ½ cup Parmesan cheese

*Traditionally, risotto is cooked with white wine. If desired, substitute ½ cup of the water or vegetable stock with white wine.

St. Louis Style BBQ Ribs     

1-2 lbs. St Louis Style Ribs 1½ tsp. Steak and Chop Seasoning 1 medium onion, chopped 1 bottle BBQ sauce ¼ cup beef broth or beer

TUPPERWARE

1. Place ribs in the base of Microwave Pressure Cooker, pour remaining ingredients over ribs. 2. Seal and microwave on high power 15–20 minutes. 3. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 8–10 minutes.

Strawberry Cobbler   

2 cans strawberry pie filling 1 pkg. yellow cake mix ½ cup butter, melted

TUPPERWARE

1. Mix cake mix and butter until crumbly, set aside. 2. Pour strawberry pie filling into Microwave Pressure Cooker base and pour crumble topping over it. 3. Seal and microwave high for 12-14 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes, before opening.

Summer Poached Pears      

2 pears, peeled, halved and cored ¼ cup golden raisins ¼ cup dried cranberries ¾ cup pink lemonade ¼ cup honey ½ tsp. coconut extract

TUPPERWARE

1. 2. 3. 4. 5.

Place pears in base of Microwave Pressure Cooker. In medium bowl, stir together remaining ingredients and pour over pears. Seal and microwave on high power 10 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes. Serve warm with vanilla ice cream, if desired.

Taco Soup      

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TUPPERWARE

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1 medium onion, peeled and chopped 1 lb. ground beef 1 (15.25-oz.) can corn 1 (15.5-oz.) can black beans 1 (14.5-oz.) can diced tomatoes 1 (15.5-oz.) can red kidney beans 1 (10-oz.) can diced tomatoes with green chilies 1 envelope ranch seasoning 1–2 Tbsp. Southwest Chipotle Seasoning (based on desired spiciness) Black olives, cheddar, sour cream for garnish (optional)

Break up ground beef and place in base of Microwave Pressure Cooker. 2. Add all the remaining ingredients. 3. Seal and microwave on high power 20-25 minutes. 4. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes. 5. Serve topped with sliced black olives, shredded cheddar, and sour cream, if desired. 1.

Sweet Potato Soup     

3 sweet potatoes, peeled and cut into 1” chunks 4 cups vegetable stock 1 onion, chopped 1 tsp. salt 1 tsp. dried rosemary or ½ tsp. fresh rosemary

TUPPERWARE

1. 2. 3. 4.

Place all ingredients in base of Microwave Pressure Cooker Seal and microwave on high power 30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Place 5 cups of cooked soup in base of Power Chef System fitted with blade attachment. Cover and pull cord to process until smooth. Repeat step for remaining soup.

Teriyaki Chicken     

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TUPPERWARE

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1 2 3

1 lb. chicken breast 1½ cups teriyaki sauce ½ cup soy sauce ¼ cup rice vinegar ¼ cup brown sugar ½ cup sesame oil 3 cloves garlic, crushed 1 tsp. ginger, grated 2 Tbsp. cornstarch ¼ cup water

Place all ingredients except chicken in Quick Shake Container, seal and shake until evenly combined. Store in refrigerator until ready to use. Place chicken breast in base of Pressure Cooker. Pour in teriyaki sauce to cover chicken. Cover and microwave on high for 15 minutes. Allow pressure to release naturally before opening. Shred chicken and serve warm.

Thai Beef and Peppers        

TUPPERWARE

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2. 3. 4. 5. 6. 7. 8.

½ cup low-sodium soy sauce 3 Tbsp. sherry 2 Tbsp. cornstarch 2 Tbsp. packed brown sugar 1 Tbsp. minced fresh ginger 1 tsp. red chili paste or a few dashes red chili oil 2 cloves garlic, minced 1 lime, juiced, divided 1 lb. flank steak, sliced very thin against the grain 1 medium onion, sliced 1 red bell pepper, cored and sliced into strips 1 green pepper, cored and sliced into strips 2 cups beef broth 3 Tbsp. cornstarch

In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime juice. Pour ⅓ of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later. Marinade for at least 30 minutes, I prefer about two hours. Place steak and onions into the base of the pressure cooker. Mix remaining marinade with 2 cups of beef broth and 3 Tbsp. cornstarch and pour over the meat. Seal and microwave on high power 20-25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Add peppers, stir and reseal Pressure Cooker and microwave on high power for 10 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Add more lime juice if desired, serve over rice 97

Thai Chicken Soup        

TUPPERWARE

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1. 2. 3. 4. 5.

1½ lb. chicken breasts, cut into 1½ inch pieces 1 red bell pepper, seeded and sliced into ¼ inch slices 1 onion, thinly sliced 1 Tbsp. fresh ginger, minced 1 cup frozen peas 2 Tbsp. red curry paste 2 (12 oz.) cans of coconut milk 2 cups chicken stock 2 Tbsp. fish sauce 2 Tbsp. brown sugar 2 Tbsp. peanut butter 1 Tbsp. lime juice cilantro for garnish cooked white rice

Add Place the chicken breast, red bell pepper, onion, ginger and peas into the base of the pressure cooker. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in small bowl and poor over chicken and vegetables. Seal and microwave on high power 20-25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Stir in lime juice and serve with cilantro and white rice.

Tortilla Soup        

TUPPERWARE

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2 tsp. onion powder 2 tsp. garlic powder 1 tsp. cumin 1 Tbsp. coarse kosher salt 1 Tbsp. dried cilantro ½ tsp. black pepper 3-lb. whole chicken, skin removed or 2 lb. chicken breast 3 cups water 6 plum tomatoes, quartered, seeds removed 2 limes, juiced

1. In a small bowl, stir together onion powder, garlic powder, cumin, salt, cilantro, and black pepper; rub all over chicken. 2. In the base of the Microwave Pressure Cooker, place chicken, breast side up. Add water to the max fill line, about 3 cups. 3. Place cover on Microwave Pressure Cooker, lock in place. Microwave on high power 20 minutes. Remove from microwave; let stand until pressure gauge is in the down position, about 15 minutes. Remove cover from Microwave Pressure Cooker. Insert an instant-read thermometer into the thickest part of the chicken; temperature should register 165° F/75° C and juices should run clear. 4. Meanwhile in the base of the Power Chef System, add tomatoes; cover and pull cord until tomatoes are roughly chopped. 5. Transfer chicken to a cutting board; shred meat from bones and return meat to Microwave Pressure Cooker. Stir in tomatoes and lime juice. 6. Ladle soup into serving bowls and garnish with avocado, fresh cilantro and tortilla chips. 99

Tuscany Creamy Tortellini Soup        

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1. 2. 3.

1 Tbsp. butter 1 small white onion, diced 1 cloves garlic, minced 2 cups chicken broth 1 (14 oz.) can diced tomatoes 1 (15 oz.) can white beans, drained and rinsed ½ cup heavy cream ¼ cup grated parmesan cheese 1 tsp. italian seasoning ½ tsp. salt ⅛ tsp. pepper 1 cups cooked and shredded chicken (I used rotisserie) 6 oz. refrigerated tortellini 1 cups spinach

Add all ingredients to the base of the Pressure cooker. Seal and microwave on high power 20-25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes.

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Ultimate Party Meatballs        

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1 lb. ground pork or beef 2 garlic cloves, minced 1 small onion, chopped ¾ cup breadcrumbs 1 egg, lightly beaten 1 tsp. coarse kosher salt 1 cup grape jelly 1½ cups BBQ sauce ½ cup grape juice

1. 2. 3. 4. 5.

In a medium bowl mix together ingredients for meatballs until thoroughly combined. Form meat mixture into appetizer sized meatballs, using a ¼ cup measuring cup as a guide. Place meatballs into base of Microwave Pressure Cooker, piling them up as necessary. In a medium bowl whisk together ingredients for the sauce. Once combined, pour over meatballs in pressure cooker making sure they are fully covered. Readjust meatballs or add a little additional juice if any meatballs are sticking up over the sauce. 6. Seal pressure cooker and microwave at high for 15 minutes. Allow pressure to release naturally and let sit uncovered for approximately 5 minutes as sauce will thicken slightly as it cools. Serve warm.

101

White Chicken Chili Recipe submitted by Kevin Farrell       

TUPPERWARE

2 chicken breast, boneless 4 poblano peppers, seeded and cut into ½” pieces 2 garlic gloves, crushed 1 small onion, chopped 1 (15.8 oz.) can white beans drained and rinsed 2 Tbsp. chipotle seasoning 1 (24 oz.) jar salsa verde

Sour cream, jalapeno, shredded cheese, green onion for garnish, optional.

1. Place chicken, peppers, garlic, onion, white beans and chipotle seasoning into base of Microwave Pressure Cooker. 2. Pour salsa verde over all the ingredients in the pressure cooker, stir. 3. Seal pressure cooker and microwave at high for 15 minutes. 4. Allow pressure to release naturally and let sit uncovered for approximately 5 minutes as sauce will thicken slightly as it cools. Serve warm.

102

Zuppa Toscana        

TUPPERWARE

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5. 6.

1 lb. ground Hot Italian sausage, casings removed, crumbled 1 onion, diced 4 russet potatoes, peeled and cubed 2 cloves large garlic minced ½ bunch kale, de-stemmed and torn into bite sized Salt and pepper to taste Pinch of red pepper flakes, optional 3 cups chicken stock 3 Tbsp. flour ½ cup heavy cream ¼ cup parmesan cheese 4 slices bacon, cooked and crumbled, optional

Add the ingredients Italian sausage up to red pepper flakes in base of Microwave Pressure Cooker. Whish together flour and chicken broth, pour into the Pressure cover. Seal and microwave on high power 25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 10–15 minutes. Stir in heavy cream and parmesan cheese, stir. Sprinkle bacon over if desired.

103

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Index of Pressure Cooker Recipes A Assiiaann

Chicken Curry Hot And Sour Soup Orange Chicken Orange Chicken Stirfry Red Thai Curry Teriyaki Chicken

BBeeaannss,, LLeennttiillss

Beef Pasta e Fagioli Corned Beef with Veggies & Gravy Italian Beef Pepper Steak Pot Roast Sandwich Roast Beef with Horseradish Cream Sauce Roast with Carrots Three Packet Beef Roast Ultimate Party Meatballs

Black Eyed Peas and Ham Hock Cajun Red Beans Ham & Beans Lentil Sloppy Joes

Apple Pie Oatmeal

30-Minute Pot Roast Beef & Broccoli Beef Beer Carbonnade

BBQ Chicken Sliders BBQ Pulled Chicken BBQ Soda Pop Chicken

BBeeeeff

BBrreeaakkffaasstt

C Chhiicckkeenn

Index of Pressure Cooker Recipes PPaassttaa

Beef Stroganoff Cheeseburger Pasta Chili Mac Goulash Macaroni and Cheese Mexi Mac One Pot Pasta

PPoorrkk

Balsamic Pork Tenderloin BBQ Ribs Dr. Pepper Pulled Pork Pork Chops in the Pressure Cooker Pork Loin and Potatoes Pork Tenderloin with Raisin

Cream Sauce Pulled Pork Sandwich Sausage & Peppers Sweet and Sour Pulled Pork

RRiiccee

Asopao de Paella or Paella Gumbo Adobo Seasoning Sofrito Chicken and Sausage Paella Cheesy Chicken and Rice Chicken Broccoli and Rice Mushroom Risotto

SSoouup pss

5-Ingredient Chili Beef Stew Black Bean Soup

Index of Pressure Cooker Recipes C Chhiicckkeenn,, ccoonnttiinnuueed d

Buffalo Chicken Pot Pie Buffalo Chicken Wings Chicken Parmesan Meatballs Chicken Pot Pie Chicken with Rice or Pasta Creamy Chicken and Noodles Creamy Spicy Ranch Chicken Garlic Chicken Hawaiian BBQ Chicken Honey Garlic Chicken and Vegetables Mango Jerk Chicken Jamaican Jerk Seasoning Pulled Apple Cider Chicken Shredded Buffalo Ranch Chicken Shredded Chicken Nachos

Simply Salsa Chicken Simply Salsa Sweet and Sour Garlic Chicken

D Deesssseerrttss

Chocolate Chip Pudding Cake Pressure Cooker Cobbler Reeses Peanut Butter Cup Dessert Summer Poached Pears

IIttaalliiaann

Dump Lasagna Spinach Lasagna

M Meexxiiccaann

Carnitas Tostadas Posole (Pork and Hominy Stew) Turkey Chili

Index of Pressure Cooker Recipes SSoouup pss,, ccoonnttiinnuueed d

Black Bean Soup from Scratch Broccoli Cheese Soup Caldo Tlalpeno or Hearty Soup Chicken and Corn Chowder Chicken Noodle Soup Chicken Orzo Soup Chicken Pasta Soup Chicken Stew Chili Corn Chowder Corn Soup Creamy Potato Corn Soup Creamy Potato Soup Creamy Tortilla Soup

Easy Tomato Soup Enchilada Soup

Homemade Potato Soup Moroccan Inspired Stew Pasta Fagioli Soup Sancocho or Stew Sausage and Potato Soup Sweet Potato Soup Thai Red Curry Corn Chowder Zuppa Toscana Soup [Copycat]

V Veeg gaann

Hearty Mushroom Soup

V gg giieess Veeg

Creamed Corn Easy Collard Greens Fresh Green Beans OJ Beet Salad

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Chicken Curry  2 lb chicken breasts  1 13.5-oz can coconut milk  2 Tbsp red curry paste  1 red pepper, chop roughly  1 small onion, chop roughly  5-oz can water chestnuts, drain  1 tsp coarse kosher salt  8 oz snap peas 1. Combine ingredients, except peas, in Pressure Cooker, make sure coconut milk covers chicken. 2. Seal and microwave on high 20 min. Let pressure release, 10 min. 3. Remove chicken to a cutting board. Add snap peas to Cooker, seal and let them steam. 4. Chop chicken or shred using 2 forks. 5. Serve warm, over rice if desired.

Orange Chicken      

1-2 lbs chicken 1 cup orange marmalade 1 cup BBQ sauce 2 Tbsp Soy Sauce 1-2 cups rice chicken broth to cover chicken

Seal and microwave on high 25 min. Let pressure release, 10–12 min. Cook rice separately if desired.

Hot And Sour Soup

1. Mix in Pressure Cooker  6 cups broth*  1 cup cooked chicken, shred*  1 8-oz can bamboo shoots, drain , chop  1 cup shitake mushrooms, slice thinly  1 cup firm tofu, drain, press; slice into strips  3 garlic cloves, mince  1/2” piece ginger, grate  2 Tbsp soy sauce  2 Tbsp red wine vinegar  1 Tbsp chili sauce  1 Tbsp brown sugar  black or white pepper, to taste 2. Seal and microwave on high 15 min. Let pressure release, 8–10 min. 3. Whisk together, gradually stir into soup. Cook 5 min to thicken.  2 Tbsp cornstarch  2 Tbsp cold water 4. Slowly pour eggs into soup. Stir gently and let rest 5 min.  2 eggs, lightly beaten * Leave out chicken and use vegetable broth for VEGETARIAN version.

Orange Chicken Stirfry  1 bag frozen popcorn chicken  1 12-oz bag frozen stir fry veggies  1 20-oz bottle Orange Sauce 1. Place chicken and veggies into Pressure Cooker. 2. Pour entire bottle of sauce over all. 3. Seal and microwave on high 30 min. Let pressure release, 10-15 min. 4. Serve over rice cooked in the Rice Maker.

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Red Thai Curry

1. Microwave 6 min in Pressure Cooker  1/2 can coconut milk (thickest part)  1/2-1 Tbsp red Thai curry paste  2 tsp palm, raw, or dark brown sugar  2 Tbsp fish sauce  1/2 lb chicken, thinly sliced 2. Add, cook 12-15 min, let pressure release, 5-7 min.  1/2 can coconut milk, mix in thoroughly  1 large bell pepper, chop  1 large carrot, chop  1/4 large purple onion, chop  3-4 Tbsp cilantro leaves, chop  OPT: 2-3 red chili peppers, chop finely or 1 tsp chili garlic sauce  OPT: 2-3 kaffir lime leaves, discard stems; or juice of 1/2 lime 3. Serve over rice or with French baguettes and garnish with  green onions, chop finely  cilantro leaves, chop finely  mint leaves, chop finely NOTE: if too spicy, add more coconut milk

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Teriyaki Chicken

1 lb chicken breast 1 1/2 cups teriyaki sauce 1/2 cup soy sauce 1/4 cup rice vinegar 1/4 cup brown sugar 1/2 cup sesame oil 3 cloves garlic, crushed in Garlic Wonder“ Gadget  1 tsp ginger, grated with Zest ‘N Press  2 Tbsp cornstarch  1/4 cup water 1. Place chicken in Pressure Cooker. Mix remaining ingredients in Quick Shake Container then pour over chicken. 2. Cover and microwave on high for 15 minutes. 3. Allow pressure to release naturally before opening. Shred chicken and serve warm.

Vivian Lam

Black Eyed Peas and Ham Hock

1. Place in Pressure Cooker  1 ham hock

2. Add liquid to cover ham hock  1 bottle low-sodium chicken broth  water as needed 3. Seal and microwave on high 15 min. Let pressure release 7-8 min. 4. Add to cooker  2 cups dry black-eyed peas  water up to max fill line 5. Seal and microwave on high 25 min. Let pressure release, 10-12 min.

Darcy Wilson

Cajun Red Beans

1. Rinse, place in Pressure Cooker, cover with water, soak overnight.  16-oz pkg dry small black beans 2. Chop with Power Chef then add to Pressure Cooker  1 medium onion  1 green pepper  2 celery stalks  3 garlic cloves 3. Stir in  1 1/2 Tbsp Cajun seasoning  1 tsp coarse kosher salt 4. Add to maximum fill line  3 cups vegetable stock 5. Microwave on high 30 min. Allow pressure to release, 10–15 min. 6. Process 2 cups beans in Power Chef. Stir into beans to thicken. 7. Serve over rice with hot sauce, if desired.

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Ham & Beans 1. Rinse beans, add to Pressure Cooker  1 lb dried great Northern beans  Water to the fill mark 2. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 3. Stir in to beans  1/2 lb diced ham  1/2 onion diced 4. Cook for an additional 25 min. The beans will be tender, but not mushy, and taste like they cooked for hours

30-Minute Pot Roast

 1–2 lb beef chuck roast  1 1/2 tsp Steak & Chop Seasoning  1/4 cup flour  2 cup beef stock  2 Tbsp apple cider vinegar  2 large carrots, peel, cut in 1" slices  1 onion, peel, slice thin  1/2 lb red potatoes, cut in half 1. Cut roast along fat seam and sprinkle with seasoning. Place into Pressure Cooker. 2. In a small bowl, whisk flour into stock and pour over beef. 3. Add remaining ingredients to Pressure Cooker base and seal. 4. Microwave on high power 30 min. Remove from microwave, allow pressure to release naturally until red pressure indicator fully lowers, about 10 min, before opening. 5. Place beef on a cutting board, let rest 5 min before slicing. 6. Serve with the vegetables and potatoes.

Lentil Sloppy Joes x 1 1/2 cups dry brown lentils, rinsed x 2 cups water  1 small onion, chop with Chop ’N Prep  2 tsp Steak & Chop Seasoning  15-oz can tomato sauce  2 Tbsp brown sugar  1 Tbsp red wine vinegar  1 Tbsp chili powder 1. Place lentils in Pressure Cooker. Add water, onion and seasoning. 2. Seal and microwave on high 22 min. Let pressure release, 8-10 min. 3. Combine remaining ingredients in a 3-4 qt Vent N Serve; cover, microwave 4 min at 70%. 4. Stir tomato mixture into lentils and serve warm on desired bun.

Beef & Broccoli

1. Season steak, place in Pressure Cooker.  1 1/2-2 lb flank steak, cut into quarters  1 tsp Steak & Chop Seasoning 2. Combine. Pour over steak.  4 garlic cloves, peel, mince in Chop N Prep  1 1/2 cup beef stock or more to cover meat  1/2 cup soy sauce  1 Tbsp sesame oil  1/4 cup brown sugar 3. Seal and microwave on high power 30 min. Allow pressure to release, about 10–15 min. 4. Place on cutting board, pull apart using 2 forks. 5. Whisk together in small bowl; whisk into warm liquid in Cooker.  3 Tbsp corn starch  1/4 cup beef stock 6. Stir in. Seal and microwave on high 5 min.  14-oz frozen broccoli florets 7. Serve warm and over rice, if desired.

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Beef Beer Carbonnade

1. Caramelize onions: microwave 6-8 min in MicroPro Grill with cover in Grill position  2 small yellow onions, sliced 1/4” thick  1/2-1 Tbsp coconut or olive oil, drizzle over onions 2. Sear roast: place a single layer in grill, microwave 7-10 min with cover in grill position. Repeat for remaining roast.  1 1/2 lbs chuck roast, cut in 1” pcs 3. Add roast and onions to Pressure Cooker. Add  1/4-1/2 tsp dried thyme  1 bay leaf  1 Tbsp whole grain or Dijon mustard  1 Tbsp brown sugar  several small red potatoes  2 carrots cut to bite-sized pcs  12 oz of dark beer or root beer 4. Whisk together, pour in up to max fill line. Stir gently  3 Tbsp all-purpose flour  1 1/2 cups chicken or beef broth 5. Seal and microwave on high 30 min. Let pressure release, 10-15 min.

Beef Pasta e Fagioli

 1 onion  3 Garlic cloves  2 carrots  2 stalks celery  1 lb lean ground beef  2 cups beef broth  1 cup pasta  1 16-oz can tomato sauce  1 15-oz can diced tomato  1 can red kidney beans  1 can northern beans  1 Tbsp Italian Seasoning  1 tsp vinegar  Salt and pepper to taste 1. Chop onion, garlic, carrots, and celery in Power Chef. 2. Combine all ingredients, in Pressure Cooker. Seal and microwave on high 30 min. 3. Allow pressure to release, 10–15 min.

Rosie Ortiz Chavez

Corned Beef with Vegetables & Gravy

 3 lb or less corned beef brisket with spices  1 medium onion, peel  2-4 garlic cloves, peel  2-3 medium carrots, cut into 2” pcs  4-6 small red potatoes, skin-on  4 cups beef broth (reserve 1 cup)  1/2 tsp dried dill  5-6 Tbsp rice or tapioca flour  1/3 cup cold water 1. Wash brisket WELL under cold running water, Cut in half crosswise, place 1/2 into Pressure Cooker. Arrange carrots around brisket. Fill in around edges with potatoes (cut in 1/2, if necessary). 2. Scatter garlic cloves around and over brisket. 3. Add 3 cups beef broth, spice packet and dill. Stir then add liquid: cover everything but not over MAX ﬁll line. 4. Seal and microwave 30 minutes. Cool 10 min, then microwave again 30 more min. Let pressure release. 5. Remove brisket, potatoes and carrots to serving platter or bowl. 6. Strain cooking liquid then return to Pressure Cooker. Stir in remaining 1 cup broth. Place cooker uncovered in microwave and heat on high 5 min. 7. Combine ﬂour with water in All-in-One Shaker and shake well to-combine. Add to hot liquid while whisking constantly. 8. Slice brisket 1/2” thick across grain .

ChefMike McCurdy

Italian Beef  2-3 lb beef roast  pepperoncini peppers, along with some of their juice  1-2 Tbsp Italian Herb Seasoning  Beef broth, enough to cover all 1. Cut roast to fit below max fill line. 2. Add remaining ingredients 3. Seal and microwave on high 30 min. Let pressure release, 10–15 min.

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Pepper Steak 1. Microwave 6-8 min in MicroPro Grill to get a seared, browned outside  1-2 lb boneless beef chuck, flank or sirloin steak, cut in thin strips across grain  1 tsp minced garlic  1/8 tsp red pepper flakes 2. Place beef in Pressure Cooker. Mix and pour over meat  1 cup beef broth  3 Tbsp flour 3. Add and stir well  1/2 cup teriyaki sauce  1/4 cup Worcestershire sauce  1 tsp brown sugar  1/2 tsp ground ginger 4. Seal and microwave on high 20 min. Let pressure release, 8-10 min. 5. Microwave in MicroPro Grill 6-8 min then stir into cooked beef.  1 yellow onion, sliced in rings  1 green pepper, in strips  1 red pepper, in strips 6. Serve over rice or buttered egg noodles.

Roast Beef with Horseradish Cream Sauce

 3-lb beef eye round or rump roast  1 Tbsp Steak & Chop Seasoning  3 cups beef stock  3/4 cup sour cream  1 Tbsp horseradish  1/4 tsp coarse kosher salt  1/4 tsp black pepper  1 Tbsp mayonnaise  3 green onions, chop in Chop ’N Prep 1. Coat roast with seasoning and place in Pressure Cooker. 2. Pour beef stock to max fill line.* Seal and microwave: 20 min for a medium rare center 25 min for a medium center 30 min for a well-done center 3. Let pressure release, 10-15 min. Remove, let rest 10 min before slicing. 4. Mix remaining ingredients to create horseradish cream sauce * Trim off any portion above max fill line, place in broth next to roast. This piece will be well done. Any portions not submerged in broth may burn.

Pot Roast Sandwich  2 lb chuck roast  1 tsp garlic powder  1 tsp paprika  1/3 cup brown sugar  1 tsp coarse kosher salt  1 onion, slice  2-3 cups beef broth  2 Tbsp apple cider vinegar 1. Rub roast with garlic powder, paprika, brown sugar and salt. Place in Pressure Cooker. Add onion slices. Cover with broth, add vinegar. 2. Seal and microwave on high 25 min. Let pressure release, 10-12 min. 3. Serve warm on desired bun topped with cooked onion and white cheddar cheese.

Roast with Carrots  3 lb chuck roast, fat cut off, cut to fit below max fill line  1 small onion, cut into chunks  1 can beef broth  handful cilantro, chopped  2 handfuls baby carrots 1. Make sure carrots and top of meat are covered with broth. Add water as needed but only to max fill line. 2. Seal and microwave on high 30 min. Let pressure release, 10-15 min.

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Three Packet Beef Roast  3 lb beef roast  1 pkg dry Italian Salad dressing  1 pkg dry Ranch salad dressing  1 pkg dry brown gravy mix  2 cup beef broth 1. Place roast into Pressure cooker. 2. Mix the 3 seasonings into the broth until dissolved then pour over roast. Add more broth if needed to cover roast completely. 3. Microwave on high for 25-30 min.

Ultimate Party Meatballs MEATBALLS  1 lb ground pork or beef  2 garlic cloves, chop in Chop ’N Prep  1 small onion, chop in Chop ’N Prep  3/4 cup breadcrumbs  1 egg, beat lightly  1 tsp coarse kosher salt SAUCE  1 cup grape jelly or orange marmalade  1 1/2 cups BBQ sauce  1/2 cup grape or apple juice 1. Mix ingredients for meatballs until thoroughly combined. 2. Form 1/4 cup of mixture into appetizer-sized balls. 3. Place in Pressure Cooker, stack them but level them out. 4. Whisk together ingredients for sauce. Pour over meatballs -rearrange or add juice if any are sticking up over sauce. 5. Seal and microwave on high 15 min. Let pressure release, 5 min.

Apple Pie Oatmeal

 2 apples, wash, core and chop finely  2 cups rolled oats  1 tsp Cinnamon Vanilla Seasoning  1/4 tsp ground ginger  1/4 tsp nutmeg  2 1/2 cups water*  OPT: Toppings: plant-based milk, almonds, walnuts, raisins, craisins, banana slices, etc. 1. Cut apples and place them first into Pressure Cooker. 2. Sprinkle oats and spices over apples. (This will help keep the oats from sticking and make sure the apples get thoroughly cooked.) 3. Add water. Seal and microwave on high 15 min. Let pressure release, 7-8 min. 4. Serve hot with toppings. * more for thinner oatmeal

BBQ Chicken Sliders   1. 2. 3.

1 1/2 lb chicken tenders 1/3 cup BBQ sauce of choice Mix in with tenders Microwave for about 12 minutes Shred and eat with mini slider buns

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BBQ Pulled Chicken  3 chicken breasts (about 11/2 lbs  1 cup BBQ sauce  1/2 cup pineapple juice 1. Place chicken breasts in base of Microwave Pressure Cooker. 2. In small bowl, stir together BBQ sauce and pineapple juice. Pour over chicken breasts. 3. Seal and microwave on high power 15 minutes. Let pressure naturally release, until pressure indicator fully lowers (about 10 minutes), before opening. 4. Remove chicken and shred using two forks. Stir back into sauce and serve warm on buns.

Buffalo Chicken Pot Pie

1. Place in Pressure Cooker  1 1/2 lb chicken, cut into chunks 2. Place over chicken and stir all  1 cup onion, chop  1 cup celery, chop  1/2 cup carrot, chop  1 can cream of chicken soup  1 cup chicken broth  1/3 cup buffalo wings sauce  1 1/4 cups shredded Cheddar cheese 3. Seal and microwave on high 25 min. Let pressure release, 10-12 min. 4. Stir in to ingredients in cooker  6 oz cream cheese, cubed  OPT: additional wings sauce 5. Mix cheddar biscuit dough  1 cup bisquick or other baking mix  1/3 cup milk  1/4 cup shredded cheddar cheese  2 Tbsp green onions chopped 6. Drop by spoonfuls in pressure cooker, sprinkle lightly with  paprika 7. Leave top off, microwave 4-5 min until cooked through

BBQ Soda Pop Chicken  4 chicken breasts  1 can cola or root beer  18-oz bottle of BBQ sauce 1. Add chicken then soda to Pressure Cooker. Pour on just enough sauce to cover. 2. Seal and microwave on high 15-20 min.* Let pressure release, 8-10 min. 3. Mix in remainder of BBQ sauce. Serve on rolls. Add avocado or even sautéed onion to serve on sandwich. * Thinner cuts will be done in 15 min.

Buffalo Chicken Wings  Frozen chicken wings  Buffalo wing sauce  Hot water 1. Place desired amount of wings in Pressure Cooker 2. Cover pieces with hot sauce 3. Add hot water to cover all but not go over max fill line. 4. Seal and microwave on high15 min. Let pressure release, 8-10min. 5. Place cooked wings in MicroPro Grill. Pour additional wing sauce over all. Microwave 5-6 min with cover in Casserole position. Flip halfway and add more sauce if desired.

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Chicken Parmesan Meatballs

1 lb chicken breast, cut into 1“ cubes 2 garlic cloves, peel 1/2 medium onion, peel, quarter 3/4 cup breadcrumbs 1 Tbsp Italian Herb Seasoning 1 egg, beaten 3 cups marinara sauce 1 cup Parmesan cheese 1. Assemble Fusion Master™ with coarse mincer disc, place med bowl under hopper. 2. Alternate processing chicken, garlic and onion until completed. 3. Add breadcrumbs, seasoning, egg, and Parmesan and stir to combine. 4. Use ice cream scoop to help form mixture into meatballs. 5. Place meatballs in Pressure Cooker. Cover with marinara sauce. Seal and microwave on high 15 min. Let pressure release 6–8 min 6. Check to ensure internal temperature of meatballs is 165° F. Serve warm, topped with Parmesan cheese.

Chicken Pot Pie      

2 lb chicken, cubed Salt and Pepper 1 can corn, juice added 1 large potato, cubed 1 carrot, chopped 1 can cream of broccoli soup (or mushroom or chicken}  1 can of milk  1 or 2 prepackaged pie crusts 1. Preheat oven to 425°. 2. Season chicken with salt and pepper. 3. Add all ingredients, except pie crust into Pressure cooker, microwave 30 minutes. Let pressure release, 15 minutes. 4. Pour into pie crust. (if using 2, put 2nd pie crust on top). 5. Bake in oven 25-30 minutes.

Marie Castro Hamilton

Chicken with Rice or Pasta  2-3 chicken breasts  1 can cream of mushroom or cream ofchicken soup  1 can chicken broth  2 cups rice or rotini pasta 1. Seal and microwave on high 25 min. Let pressure release, 10–15 min.

Creamy Chicken and Noodles

 1 lb chicken breast, cut into cubes  1 can cream of chicken soup  1 can cream of mushroom soup  1 tsp garlic powder, sprinkle over all  2 cups noodles (any kind)  1/4 cup onion chopped  1/4 cup celery chopped  1 pkg frozen peas and carrots  2 cups chicken broth  Water if needed to cover all but only to max fill line 1. Place chicken in bottom of Pressure Cooker. Add remaining ingredients IN ORDER. 2. Make sure all noodles are covered in liquid so may need to stir a bit 3. Seal and microwave on high 25 min. Let pressure release, 10-12 min. 4. Stir and let rest 5 min before serving.

Michelle Chipera

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Creamy Spicy Ranch Chicken 4-6 chicken breasts 2 cans cream of chicken soup 1/2-1 cup sour cream 2-4 T chili garlic sauce 1 pkg ranch dressing mix 1. Place chicken in Pressure Cooker. 2. Mix remaining ingredients, pour over chicken. 3. Seal and microwave on high 30 min. Let pressure release, 10-15 min. 4. Serve over rice or potatoes.     

Garlic Chicken  4 chicken breasts, frozen  3-4 garlic cloves  2-3 cups unsalted chicken broth – cover chicken halfway or more*  herbs & spices – garlic powder, onion powder, parsley, garlic & herb blend, Mrs. Dash etc. 1. Add ingredients to Pressure Cooker. 2. Seal and microwave on high 20 min. Let pressure release, 10 min.

* liquid will be released from chicken as it thaws and will cover all.

Hawaiian BBQ Chicken  3-4 chicken breasts or thighs  1/2 - 2 Tbsp SW chipotle seasoning according to your personal taste  1 small onion chopped  1 can crushed pineapple, drain save the liquid  1 bottle BBQ sauce 1. Season chicken, place in Pressure Cooker. Add onion and pineapple. 2. Pour BBQ sauce over all. Add pineapple juice if needed to cover all. 3. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 4. Shred chicken and return to sauce. Serve on Hawaiian sweet rolls.

Honey Garlic Chicken and Vegetables

 4 chicken breasts or thighs  10 oz baby red potatoes, halved  10 oz baby carrots  10 oz green beans, trimmed  1 Tbsp parsley chopped fresh  1 cup chicken broth  1/3 cup soy sauce  1/3 cup honey  1/8 cup ketchup  2 garlic cloves, minced  1 tsp dried basil  1/2 tsp dried oregano  1/4 tsp crushed red pepper flakes  1/8 tsp ground black pepper 1. Place all ingredients in Pressure Cooker. Add additional broth if needed to cover all but not exceed the max fill line. 2. Seal and microwave on high 30 min. Let pressure release, 10–15 min.

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Mango Jerk Chicken

Jamaican Jerk Seasoning

 4 chicken breasts (about 1 1/2 lb)  2 tsp Jamaican jerk seasoning*  1-2 cup chicken broth  1 cup red onion, diced  1 red bell pepper, cut into strips  1 mango, cut into small chunks (2 cup)  Handful of cilantro pieces  1 Tbsp cornstarch  1/4 cup cold water 1. Sprinkle chicken with seasoning. Place in Pressure Cooker. 2. Add onions, bell peppers, mango, and cilantro directly on top. 3. Pour broth over chicken just to cover. 4. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 5. Combine cornstarch and water. Stir in, cover and cook 5 min to thicken sauce. 6. Serve warm with rice and steamed vegetables. * see separate recipe or buy premade

• 1 Tbsp brown sugar • 1 Tbsp garlic powder • 1/2 Tbsp onion powder • 2 tsp thyme • 1 tsp parsley • 1 tsp paprika • 1 tsp allspice • 1/2 tsp nutmeg • 1/2 tsp curry powder • 1/4 tsp cinnamon • 1/4 tsp cayenne • 1/4 tsp dried chili pepper flakes Mix all ingredients together in 2 cup Micro Pitcher. Store in glass jar for future use

Pulled Apple Cider Chicken

Shredded Buffalo Ranch Chicken

 1 lb chicken breast  1 tsp coarse kosher salt  1 green apple, core and quarter  1/2 onion, peel and halve  2 cups apple cider or juice 1. Season chicken with salt and place in Pressure Cooker. 2. Chop apple and onion in Power Chef. Place over chicken in cooker. 3. Add cider to cover ingredients. 4. Seal and microwave on high 15 min. Let pressure release, 8 min. 5. Shred chicken and serve warm.

 3-4 chicken breasts  1 pkg ranch seasoning mix  3/4 cup favorite buffalo wing sauce 1. Place chicken in Pressure Cooker. 2. Mix together seasoning and hot sauce, pour over chicken to cover thoroughly. 3. Seal and microwave on high 15-20 min. Let pressure release, 8-10 min. 4. Shred chicken with two forks then mix with sauce from cooker. 5. Serve on favorite buns or rolls with ranch dressing, additional hot sauce and even coleslaw if desired!

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Shredded Chicken Nachos  1 lb chicken breast  10-oz jar enchilada sauce  1/2 onion, chop roughly*  1/2 green bell pepper, chop roughly*  4 oz tortilla chips  1 cup shredded Mexican blend cheese  1/4 cup black olives  1/4 cup jalapenos  1/4 cup sour cream 1. Place chicken in Pressure cooker*. Cover with enchilada sauce. 2. Seal and microwave on high 15 min. Let pressure release, 5-10 min. 3. Chop onion and pepper with your favorite chopper. 4. Shred chicken using 2 forks. Mix with sauce from cooker. 5. Top chips with shredded chicken and your favorite toppings. Microwave until cheese melts if desired. * Onion & pepper can be cooked with chicken or added raw with other toppings.

Simply Salsa • 1 medium onion (peeled and cut in half) • 2 cloves garlic (peeled and smashed) • juice of 1/2 lime • 1 (15oz) can diced tomatoes • 1 tbsp. Southwest Chipotle Seasoning • Garlic salt to taste • OPT: 2-3 tbsp. fresh cilantro Place ingredients in Power Chef with blade. Pull handle several times until desired consistency.

Variations: Add (15oz) can black beans to salsa mixture. For spicier salsa add sliced jalapenos or hot sauce.

Simply Salsa Chicken  2 lb chicken breast  2 cups Simply Salsa* 1. Place chicken in Pressure Cooker and cover with Simply Salsa. 2. Seal and microwave on high 20 min. Let pressure release, 8–10 min. 3. Remove chicken and shred using 2 forks. Combine with salsa. 4. Serve warm on lettuce, sandwich or tortilla with desired condiments.

Sweet and Sour Garlic Chicken

1. Place in Pressure cooker, make sure liquid covers all, up to max fill line.  4-6 chicken breasts  1 cup packed brown sugar  2/3 cup vinegar  1/2 cup lemon-lime soda  2-3 Tbsp garlic, mince  2 Tbsp soy sauce 2. Stir well. Seal, microwave on high 20-25 min. Let pressure release 10-12 min. 3. Whisk together, mix well into liquid in cooker. Microwave 5 min.  2 Tbsp corn starch  2 Tbsp water 4. Serve with cooked rice or noodles and sprinkle red pepper flakes (opt).

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Chocolate Chip Pudding Cake  1 cake mix  1 pkg instant pudding  1 pkg chocolate chips 1. Mix cake per pkg instructions, pour into Pressure Cooker. 2. Mix pudding per pkg instructions, pour over cake mix. 3. Sprinkle chocolate chips over pudding. 4. Seal and microwave on high 10 min. Let pressure release 5-6 min.

Pressure Cooker Cobbler  2 cans pie filling, your choice  1 box yellow cake mix  6 Tbsp butter  OPT: seasonings of your choice 1. Empty pie filling into Pressure Cooker. 2. Using Power Chef with blade, mix 1/2 of cake mix and 1/2 of butter. Add the other half of both and repeat. 3. Pour cake mixture on top of pie filling and even out. 4. Microwave 14 min. Allow pressure to completely release.

M ix i t u p ! T r y d i f f e r e n t f l a v o r s o f c a k e , p ud d i n g a n d c h i ps !

Reeses Peanut Butter Cup Dessert

1. Combine  1 box super moist yellow cake mix  3 eggs  1 cup water  1/2 cup creamy peanut butter  1/3 cup butter softened 2. Put 2/3 cup in separate small bowl, mix in  2-3 Tbsp Hershey’s chocolate syrup 3. Put 1/2 of remaining cake mix in Pressure Cooker. Squeeze chocolate syrup on top, swirl in with a thin spatula. 4. Pour 1/3 of the bag over top  8-oz pkg Reeses mini cups (cut each in half) 5. Cover mini cups with cake mix/chocolate from small bowl. Add remaining cake mixture, 1/3 of Reeses, squeeze on more syrup in swirl or zigzag. 6. Seal and microwave on high 10 min. Let pressure release 5-7 min. 7. Mix frosting, pour over cake.  3 Tbsp peanut butter  3 Tbsp milk  1 cup powdered sugar 8. Squeeze chocolate on top, add remaining mini Reeses cups.

Summer Poached Pears       1. 2. 3. 4.

2 pears, peeled, halved and cored 1/4 cup golden raisins 1/4 cup dried cranberries 3/4 cup pink lemonade 1/4 cup honey 1/2 tsp coconut extract Place pears in Pressure Cooker. In med bowl, stir together remaining ingredients, pour over pears. Seal and microwave on high 10 min. Let pressure release, 4–6 min. Serve warm with vanilla ice cream, if desired.

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Dump Lasagna

Spinach Lasagna

 1 lb lean ground meat or sausage  2 cups radiatore pasta (or any noodle of your choice)  16 oz ricotta or cottage cheese  1/4 cup parmesan cheese  1 Tbsp Italian season blend  1 small can mushrooms  2 cup shredded mozzarella  1 1/2 jars of your favorite sauce 1. Crumble meat in bottom of Pressure Cooker then mix in all remaining ingredients, except 1 cup mozzarella. 2. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 3. Add remaining cheese, reseal and let sit a few min for cheese to melt. Stir and serve with garlic bread.

 24 oz marinara sauce  6 oz vegetable stock  6 dry lasagna noodles, snapped in half  2 pkg frozen chopped spinach, thaw, drain  2 cup mozzarella shredded 1. Combine in a med bowl  2 cups ricotta cheese  1/2 cup Parmesan cheese  1 egg, slightly beaten  1 tsp salt  1/2 tsp pepper 2. Place 1 cup sauce & 1/4 cup stock in Pressure Cooker and stir. Lay halves of 2 noodles on top. 3. Spread 1/2 of ricotta mixture over noodles. Layer 1 pkg spinach, 1 cup mozzarella, 1/2 cup sauce and 1/4 cup stock. 4. Lay halves of 2 noodles on top. Spread remaining ricotta then 1 pkg spinach. Add remaining stock, lasagna noodles then sauce. 5. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 6. Sprinkle in 1 cup mozzarella, cover and let rest 10 min.

Carnitas Tostadas

Posole (Pork and Hominy Stew)

 2–3 lb pork butt, cut into 2" pcs  1 tsp oregano  1 tsp cumin  1 small onion, peel and quarter  1 lime, juice with Zest ’N Press® Gadget  4 garlic cloves, peel  1 orange, quarter  2–3 cups beef stock*  10 tostadas 1. Season pork with oregano and cumin. Place in Pressure Cooker. 2. Add onion, lime juice and garlic cloves. 3. Squeeze juice from orange into Pressure Cooker then add quarters. 4. Add water up to max fill line. All food should be covered in liquid. 5. Remove pork from cooking liquid and shred into bite-size pieces. 6. Serve warm on tostadas with desired condiments. *Or substitute with chicken stock.

1 1/4 lb boneless pork shoulder, trim off fat 1 med white onion, chop 4 garlic cloves, mince 2 Tbsp chili powder 1 bay leaf 4 cups chicken broth 2 15-oz cans hominy, drain and rinse 1-2 T sriracha or chili garlic sauce Diced avocado Lime wedges Cilantro 1. Cut trimmed meat to fit into Pressure Cooker (below max fill line). 2. Add onion, garlic, chili powder and bay leaf. Cover with broth but not over max fill line. Add water if needed to cover. 3. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 4. Break up pork, add mix in hominy and hot sauce. Microwave 5 min. Let rest 5 min. 5. Garnish with avocado, lime and/or cilantro as desired.           

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Turkey Chili

Beef Stroganoff

1. Add in order to Pressure Cooker, stir gently.  1 lb ground turkey  1 red bell pepper, dice  2 14-oz cans cannellini beans, drain and rinse  1 yellow onion, dice  2 garlic cloves, chop coarsely  2 Tbsp Southwest Chipotle Seasoning  1/8 tsp ground cinnamon  Tiny pinch of cloves  1 28-oz can diced tomatoes  Spicy V-8 juice to cover, up to max fill line  1 bay leaf 2. Seal and microwave on high 25 min. Let pressure release, 10-12 min. 3. Remove bay leaf. Serve with additional ingredients as desired.  Cilantro  Shredded cheddar cheese  Sour cream  Tortilla chips

1 lb beef 16 oz bag Reames egg noodles (frozen) 1 pkg onion soup mix 32 oz beef broth Microwave 30 min in Pressure Cooker. Serve with sour cream and fresh ground pepper to taste.

Jamie Womack

Cheeseburger Pasta

 8 oz macaroni  1/2 lb ground beef, uncooked  1 small onion, chopped in Chop ’N Prep  1/4 cup ketchup  2 Tbsp yellow mustard  2 Tbsp dill relish  1 1/3 cups beef stock  1/2 tsp coarse kosher salt  1 cup cheddar cheese shredded 1. Combine ingredients, except cheese, in Pressure Cooker. Stir to make sure noodles are submerged. Add more stock if needed. 2. Seal and microwave on high 30 min. Let pressure release, 5 min. 3. Stir and serve warm topped with cheese.

Chili Mac       

1 lb extra lean ground beef or turkey 1 1/2 cup elbow macaroni 2 can diced tomatoes with chiles 8 oz tomato sauce 1 can beans of choice, drained 1/2 cup onion, chopped 1 pkt chili seasoning mix or 1-2 Tbsp SW Chipotle Seasoning  OPT: 1 can green chiles 1. Place in order in Pressure Cooker. 2. Add water if needed to cover ingredients, only up to max fill line. 3. Seal and microwave on high 25 min. Let pressure release, 10–12 min. 4. Garnish as desired.

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Goulash      1. 2. 3. 4. 5.

1 16-oz box rotini noodles 1 bell pepper quartered 1 small onion cut in half 1 lb lean ground beef 1 46-oz can or bottle of tomato JUICE Put noodles in Pressure Cooker. Crumble up ground beef. Chop pepper and onion in Power Chef and add over beef. Add tomato juice Seal and microwave on high 22 min. Let pressure release, 10 min.

Macaroni and Cheese 1.       2. 3.    

Mexi Mac       

1lb ground beef 1 1/2 cups elbow noodles 1 can diced tomatoes 1 can green chiles 1 can beef stock 2 Tbsp taco seasoning 8 oz Velveeta cheese, cubed

1. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 2. Add cheese and cover. When melted stir and enjoy.

Place in Pressure Cooker, stir and seal. 2 1/2 cup dry elbow macaroni 2 cups chicken broth 1 cup heavy cream 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dry mustard Microwave at 100% power 10 min. Let pressure release, 5-10min. Open and stir in 1 Tbsp butter 1/2 cup whole milk 1 1/2 cup shredded cheese blend 6 oz Velveeta cheese, cubed

One Pot Pasta       1. 2. 3. 4.

1 onion, peel and quarter 1 garlic clove, peel 1 tsp Italian Herb Seasoning 8 oz penne pasta 24-oz jar marinara 1 cup beef broth Chop onion and garlic in Chop ’N Prep. Combine ingredients in Pressure Cooker. Seal and microwave on high 10 min. Let pressure release, 3-4 min. Serve topped with Parmesan cheese and basil, if desired.

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Balsamic Pork Tenderloin 1. Mix together then rub on pork.  1 tsp sage  1/2 tsp salt  1/4 tsp pepper  3 cloves garlic, mince in Chop N Prep  1 pork tenderloin, cut to fit in cooker 2. Add to pressure cooker  1 cup water  1/2 cup balsamic vinegar  2 Tbsp soy sauce  1/2 cup brown sugar  1 onion, chop 3. Microwave on high for 10 min.

Dr. Pepper Pulled Pork         1. 2. 3. 4. 5. 6.

1 onion, chop 2-3 lb pork shoulder, cut into chunks 1-2 tsp garlic 1/2 tsp salt 1/4 tsp pepper 1/2 cup brown sugar 1 cup BBQ sauce 2 liter Dr Pepper Mix seasonings and sugar. Rub into pork. Put onions in bottom of Pressure Cooker. Add the pork. Pour BBQ sauce over pork. Add Dr. Pepper to cover meat but not over max fill line. Seal and microwave on high 30 min. Let pressure release, 10–15 min. Shred using 2 forks.

BBQ Ribs  St. Louis Ribs  1 1/2 tsp Steak & Chop Seasoning  1 onion, chop in Chop N Prep  1 can beef broth  BBQ Sauce 1. Cut ribs into 6 sections. Season and add one onion, chopped. Place in the Pressure Cooker and cover with beef stock to Max fill line or until meat is covered. Microwave 25 min. 2. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers (about 10 min.) 3. Remove ribs from base and place in Vent N Serve container and cover with your favorite BBQ sauce. REHEAT in the microwave for approx 4 min.

Pork Chops in the Pressure Cooker  4 thick-cut pork chops, bone-in  1 green pepper, chop  1 onion, chop  6-8 carrots, peel, chop coarsely  6-8 russet potatoes, peel, chop  1 small can mushrooms with liquid  1 small can tomato sauce or soup 1. Brown pork chops in a bit of olive oil. Add all ingredients to Pressure Cooker. Add water to cover all but only to max fill line. 2. Seal and microwave on high 20 min. Let pressure release, 8-10 min.

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Pork Loin and Potatoes  2 lb pork loin  Potatoes, cut up  Fresh green beans (optional)  1 pkg dry onion soup mix  Water or broth to cover 1. Cut loin in half lengthwise and place along sides of Pressure Cooker. 2. Fill middle with vegetables. 3. Sprinkle soup mix over all. Cover with liquid. 4. Seal and microwave on high 30 min. Let pressure release, 10-15 min.

Pork Tenderloin with Raisin Cream Sauce

 2-3 lb pork tenderloin  1 tsp coarse kosher salt  1/2 tsp black pepper  1/2 cup golden raisins  1 1/2 cups apple cider  1/4 cup heavy cream  2 Tbsp corn starch 1. Season tenderloin with salt and pepper. Place in Pressure Cooker. 2. Add raisins and apple cider. 3. Seal and microwave on high 15 min. Let pressure release, 10 min. Internal tem should be 145° F. 4. Remove pork from Pressure Cooker and place on cutting board. 5. In a small bowl, whisk corn starch into heavy cream. Whisk cream mixture into liquid in Cooker. Seal and microwave on high 1-2 min. 6. Slice pork tenderloin and serve with warm raisin cream sauce.

Pulled Pork Sandwich  2 lb boneless pork butt, cut in half lengthwise  1 tsp coarse kosher salt  1/2 tsp black pepper  2 cups apple cider  2 Tbsp apple cider vinegar 1. Place pork in Pressure Cooker, season with salt and pepper. 2. Pour cider and vinegar over pork, to cover but not exceed max fill line. 3. Seal and microwave on high 30 min. Let pressure release, 10-15 min. 4. Internal temp should be 145° F. Shred using 2 forks. 5. Serve warm on buns or Texas toast with desired condiments

Sausage & Peppers        1. 2. 3.

5 sausage links, about 1 1/4 lbs 1 onion, peel, slice thinly 1 green bell pepper, slice in strips 1 red bell pepper, slice in strips 2 garlic cloves, mince 15-oz can diced tomatoes 1 tsp Italian Herb Seasoning Place sausage links in Pressure Cooker then remaining ingredients. Seal and microwave on high 15 min. Let pressure release, 8-10 min. Serve on a hoagie roll or over rice.

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Sweet and Sour Pulled Pork

2-3 lb boneless pork roast 1 1/2 cups water 2 tsp seasoned salt 2 tsp garlic powder  1 1/3 cup balsamic vinegar  1 cup ketchup  1/2 cup packed brown sugar  1/2 cup honey  1 1/2 Tbsp Worcestershire sauce  3/4 tsp salt  a pinch of black pepper  1 1/2 tsp minced garlic 1. Add roast to Pressure Cooker. Trim as needed to be BELOW max fill line. Top with seasoned salt and garlic powder. Add water to cover but not over max fill line. 2. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 3. Add remaining ingredients to a saucepan, bring to boil over med heat. Boil gently 15-20 min until thick and syrupy. 4. Drain pork, shred and stir in half of sauce. Serve with buns and remaining sauce.    

                1. 2. 3.

Asopao de Paella or Paella Gumbo

1 cubed chicken breast 10 homemade uncooked mini meatballs 1 cubed pork chop Adobo seasoning* 8 frozen jumbo shrimps cooked, deveined 1/4 cup white short grain rice uncooked 2 cups chicken broth 2 Tbsp sofrito* 1 Tbsp Cilantro Mojo Seasoning 1 medium potato peeled and cubed 1 tsp bay leave powder 1 tsp oregano 1 tsp salt 1 tsp black pepper 1 roasted red pepper diced 8 oz tomato sauce Season chicken, beef and pork with adobo seasoning. Put everything in Pressure Cooker. Add broth to cover, up to max fill line. Seal and microwave on high 20 min. Let pressure release, 5 min.

* see separate recipe

Vilma Vargas

Adobo Seasoning YIELD: 7 Tbsp • 2 Tbsp salt • 1 Tbsp paprika or turmeric • 2 tsp ground black pepper • 1 1⁄2 tsp onion powder • 1 1⁄2 tsp dried oregano • 1 1⁄2 tsp ground cumin • 1 tsp garlic powder • 1 tsp chili powder Mix all ingredients together in 2 cup Micro Pitcher. Store in glass jar for future use

Sofrito 2 medium green peppers 1 red sweet pepper 2 large tomatoes 2 medium onions 1 head of garlic 1 bunch cilantro leaves 1/2 bunch parsley leaves 1. Chop in Power Chef until pesto consistency. 2. Keep fresh in refrigerator for just under 2 weeks 3. Freeze extra in Fresh & Pure Ice Trays, keep cubes in Freeze-It™ container.       

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Chicken and Sausage Paella

1. Chop in Power Chef  1 small onion  3 garlic cloves  1/2 red bell pepper  1/2 green bell pepper 2. Add with veggies to Pressure Cooker  3/4 cup quick/minute/parboiled rice  1 cup chicken stock  14.5-oz can diced tomatoes  2 chicken breasts, dice  8 oz cooked chorizo, slice 1/4” thick  1 tsp Southwest Chipotle Seasoning  1/2 tsp coarse kosher salt  1/4 tsp freshly ground black pepper 3. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 4. Stir in  1 cup frozen green peas, thaw  OPT: 8 oz medium shrimp, peel, devein 5. Seal and microwave on high 5 min more. Let pressure release. Serve hot.

Chicken Broccoli and Rice B 2 lb chicken B 2 cup chicken broth B 2 cup white rice B 1 can cream of mushroom soup B 1 can cheese soup B 1 bag frozen broccoli Put all ingredients in Pressure Cooker. Microwave 30 min.

Stacy Carson

Cheesy Chicken and Rice d 4 chicken breasts, boneless, skinless d 1 large onion, chop with Power Chef d 1 8-oz box Zatarain’s yellow rice mix d 1 10.5-oz can cream of chicken soup d 1 15-oz can whole kernel corn, drain d Chicken broth to cover all ingredients 1. Place all ingredients except broth into Pressure Cooker. 2. Add enough broth to cover everything but not beyond maximum fill line. Stir gently to mix. 3. Seal and microwave on high 30 min. Let pressure release, 10–15 min.

Mushroom Risotto

 1 cup Arborio rice  2 1/4 cups vegetable stock or water  8 oz fresh mushrooms, slice  1 small onion, chop with Chop ’N Prep  1 tsp coarse kosher salt  1 Tbsp extra virgin olive oil  1/2 cup Parmesan cheese 1. Rinse rice in strainer until water runs clear, 30–60 sec. 2. Pour into Pressure Cooker, add stock, mushrooms, onion, salt, oil. 3. Seal and microwave on 70% power 13 min. Allow pressure to release, 4–6 min. 4. Stir in Parmesan.

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5-Ingredient Chili  1 lb ground turkey  1 Tbsp Southwest Chipotle Seasoning  1 small onion, chop with Chop ’N Prep  14.5-oz can diced tomatoes  14.5-oz can chili beans  OPT: 1 green pepper, chop 1. Combine ingredients in Pressure Cooker and gently stir. 2. Seal and microwave on high power 25 min. 3. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers. Serve warm.

Beef Stew  1 lb stew beef in bite-sized pieces  6 med potatoes  6 carrots  green/yellow beans  1 small onion  Beef Broth  OPT: Beef gravy for thicker broth 1. Place all ingredients into Pressure Cooker, filling with broth to fill line. 2. Lock lid in place and microwave 20-25 min. Allow pressure to release, about 10–15 min

NOTE: This works well to divide into individual servings and freeze.

David Arseneault

Black Bean Soup

1. Puree in Power Chef  1 15-oz cans black beans, undrained  2 garlic cloves  2 celery ribs  1 onion  1/4 large red bell pepper  2 small chicken bouillon cubes 2. Add with puree to pressure cooker  1 15-oz cans black beans, undrained  1 - 1 1/2 cup boiling water  1/2 tsp salt  1/2 tsp cumin 3. Microwave 15 min, let steam release, 10-15 min. 4. Stir together then add to soup  1 1/2 Tbsp cornstarch  1 1/2 Tbsp water  Juice of 1/2 lemon, or to taste

Black Bean Soup from Scratch

1. Rinse, place in Pressure Cooker, cover with water, soak overnight.  16-oz pkg dry small black beans 2. Drain and rinse beans, place back in Pressure Cooker. 3. Add to beans  1 med onion, chopped  2 garlic cloves, chopped  1 green bell pepper, chopped  1 Tbsp Southwest Chipotle Seasoning  1 1/2 tsp coarse kosher salt  1/4 cup sherry vinegar 4. Cover to maximum fill line with  3 cups vegetable stock 5. Microwave on high 30 min. Allow pressure to release, 10–15 min. 6. Process 2 cups beans in Power Chef. Stir into soup to thicken. 7. Serve garnished with sour cream, cilantro or red onion, if desired.

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Broccoli Cheese Soup       

1/2 cup green pepper 1/2 cup onion 2 Tbsp butter or margarine 10-oz can cream of chicken soup 1 1/2 cups milk 1 lb Velveeta cheese, cubed 10-oz pkg frozen chopped broccoli

1. Chop veggies in Chop N Prep, sauté onion in butter. 2. Combine all ingredients in Pressure Cooker. 3. Seal and microwave on high 20 min. Let steam release,10-15 min.

Caldo Tlalpeno or Hearty Soup

 3 lb whole chicken  3 cups water @ 1 onion @ 1 garlic clove @ 1 large carrot @ 1/2 cup cilantro  1 zucchini  2 adobo peppers  1 chicken bouillon cube  1/2 tsp coarse kosher salt  1/4 tsp black pepper 1. Place chicken in Pressure Cooker. Cover with water to maximum fill line. Microwave on high 20-25 min. Let pressure release, 10-15 min. 2. Chop onion, garlic, carrot and cilantro in Power Chef. 3. Quarter zucchini lengthwise then slice into 1/4” chunks. 4. Remove cooked chicken, add other ingredients. Seal, cook 5 min. 5. Remove meat from bones, cut up or shred with 2 forks. 6. Allow pressure to release, 2-5 min. Stir in chicken.

Chicken and Corn Chowder

1. Put bacon fat in Pressure Cooker. Combine with  6 slices bacon, cook and crumble Keep 3 Tbsp drippings for flavor  2 lb chicken thighs, cut into 1” cubes  2 stalks celery, dice  1 red bell pepper, dice  4 cup corn kernels, fresh or frozen  6 small red potatoes, dice  1 garlic clove, mince  1 bunch scallions, thinly sliced  1/2 cup dark green tops reserved  1/4 tsp dried thyme or 1 tsp fresh  1 bay leaf 2. Wisk together then pour into cooker to cover all but not over max fill line.  4 cup chicken broth  1 tsp corn starch 3. Seal and microwave on high 25 min. Let pressure release, 10–12 min. 4. Stir in, microwave 5 min.  1 cup half and half  2 Tbsp butter 5. Serve topped with reserved bacon and scallions.

Chicken Noodle Soup         1. 2.

1 large carton chicken stock 2 cups Kluski noodles 2 large carrots sliced 1 celery rib sliced 1large can of chicken in broth 1 bay leaf 1/2 tsp poultry seasoning 1 small onion diced Mix and combine all ingredients in Pressure Cooker. Microwave 30 minutes.

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Chicken Orzo Soup

d 3 lb whole chicken d 3 + 1 cups water, divided ! 2 carrots, peel, cut in 2” pcs ! 2 celery stalks, peel, cut in 2” pcs ! 1 medium onion, peel, quarter ! 2 garlic cloves, peeled i 1 cup orzo pasta i 1 1/2 tsp coarse kosher salt i 1/2 tsp black pepper i 1 lemon, juice with Zest N’ Press® 1. Place chicken breast up in Pressure Cooker. Add water to cover chicken but not be above max fill line. Seal and microwave on high 20–25 min. Let pressure release, 10 min. 2. Roughly chop carrots, celery, onion and garlic in Quick Chef. 3. Remove chicken. Add 1 cup water and remaining ingredients. Seal, microwave on high 10 min. Let pressure release 5 min. 4. Debone chicken, discard skin. Shred larger pieces using 2 forks. 5. Stir shredded chicken into soup and serve. OPT: 3 Tbsp dill, fresh, chopped

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Chicken Pasta Soup

3 chicken breasts cut into chunks 3 bouillon cubes 2 cups pasta 1/2 tsp garlic 1/2 tsp oregano 1/2 tsp Italian spice Salt & pepper to taste 5 celery stalks 1 qt chicken broth 1 1/2 - 2 cups water

1. Add all ingredients to Pressure Cooker with water to cover all but not go over max fill line. 2. Seal and microwave on high 20 min. Let pressure release, 8–10 min.

Patricia Frisch

Chicken Stew

 1 pkt onion soup  1 pkt chicken gravy mix  1 qt (32 oz) chicken broth  2 lb chicken, cut in bite-sized pcs  12 oz peas, frozen  12 oz corn, frozen  12 oz crinkle cut carrots, frozen  2 cup baby red potatoes, cut in quarters  1 stalk celery, dice finely  1 tsp garlic powder  Pepper to taste  OPT: instant potatoes 1. Mix onion soup and gravy mix with 2 cup broth in Pressure Cooker. 2. Fold in all ingredients. Add broth to cover or up to max fill line. 3. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 4. If too thin, sprinkle instant potatoes on hot stew 1 Tbsp at a time and stir in until desired thickness is reached.

Chili  1 lb extra lean ground beef  3 cans chili beans  2 can diced tomatoes and green chiles  2 Tbsp taco seasoning  2 Tbsp dried minced onion  1-2 Tbsp SW Chipotle Seasoning 1. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 2. Garnish as desired.

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Corn Chowder

Corn Soup

• 4 slices bacon, diced • 1 onion, chopped • 2 cans cream-style corn • 1 1/2 cups potatoes, peeled and cubed • 1 can cream of celery soup • 3 cups milk • Salt and pepper to taste 1. Microwave bacon and onion in MicroPro Grill 8 min with cover in grill position. Flip/stir halfway. 2. Crumble bacon into Pressure Cooker. Add remaining ingredients. 3. Seal and microwave on high 25 min. Let pressure release, 10–12 min.

 1 lb ground beef  1 large onion, chop  2 cans sweet corn with liquid  2 cans cream-style corn  3 potatoes, peel and cube  2 tsp dried parsley  2 tsp salt  1 tsp black pepper  broth, any kind 1. Place meat in pressure cooker; add remaining ingredients to fill line. 2. Seal and microwave on high 30 min. Let pressure release, stir. 3. Check potatoes for doneness. Cook longer if needed or serve. Note: Do not drain veggies

Creamy Potato Corn Soup

Creamy Potato Soup

1. Place in Pressure Cooker  6 cups yellow potatoes, cut in chunks  2 cans corn, drain  2 jalapeños, deseed and slice  1/2 tsp salt  1 tsp cumin  1/2 tsp oregano  1/2 tsp ground coriander  3 cups stock 2. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 3. Place 6 cups potatoes in a large bowl. Add almond milk and mash until potatoes are almost smooth but still a bit chunky. Return to the pot along with juice.  1 cup almond milk, unsweetened  Juice of 1 lime 4. Garnish with  OPT: chives

1. Place in Pressure Cooker  4 cups, 3-4 russet potatoes, peel, chop  1 can cream of celery soup  2 cups water  1 tsp coarse kosher salt  1/2 tsp black pepper 2. Seal and microwave on high 20 min. Let pressure release, 10 min. 3. Mash potato chunks and whisk in  1 1/2 cups cheddar cheese, shred  1/4 cup sour cream 4. Garnish with  2 green onions, sliced thin

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Creamy Tortilla Soup

1. Add to Pressure Cooker and stir  3/4 lb chicken, diced  2 cups chicken broth  1/2 cup milk  1 can diced tomatoes with green chilies  1 cup black beans, drain and rinse  1 cup frozen corn  1 cup onion, chop  1/2-1 Tbsp garlic, mince  1/2-1 jalapeño, chop  1 Tbsp Southwest Chipotle Seasoning  2 tsp agave nectar 2. Seal and microwave on high 25 min. Let pressure release, 10-12 min. 3. Stir in  1/4-1/2 cup sour cream 4. Serve with grated cheddar, avocado, cilantro, sour cream and crisp tortillas!

Enchilada Soup  1 lb lean ground beef or turkey  1 large can Enchilada sauce  1 can corn or mixed vegetables, drain  1 Tbsp Southwest Chipotle Seasoning  1 cans chili beans including liquid  Salt and pepper  1 cup shredded cheese  OPT: 1 can green chiles 1. Place all ingredients into Pressure Cooker. 2. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 3. Stir in and let sit a few minutes before serving  1 pkg cream cheese, cubed

Easy Tomato Soup         1. 2. 3. 4.

2 28-oz cans crushed tomatoes 1 onion 2 garlic cloves 1 cup vegetable broth 3 Tbsp light brown sugar 1 tsp coarse kosher salt 1/4tsp black pepper 1/2 cup heavy cream Mince onion and garlic in Chop ’N Prep Chef Combine all ingredients, except cream, in Pressure Cooker. Seal and microwave on high 15 min. Let pressure release, 10–15 min. Stir in cream. Serve warm with chopped fresh basil.

Homemade Potato Soup 1. Shred with Grate Master Shredder  11 potatoes, peeled 2. Add to Pressure Cooker along with  2 slices of ham in small cubes  1/2 tsp oregano  salt & pepper  1 qt chicken broth 3. Seal and microwave on high 20 min. Let pressure release, 5 min. 4. Add  1 1/2 cup shredded mozzarella, cheddar, Velveeta cheeses  OPT: 1 can evaporated milk to make it creamy

Patricia Frisch

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Moroccan Inspired Stew  1/2 tsp ground cinnamon  1/2 tsp ground cumin  1/2 tsp kosher salt  1/4 tsp ground ginger  1/4 tsp ground nutmeg  1/8 tsp curry powder  1/4 cup onion, chop  1 cup frozen spinach, chop finely  2 cup vegetable broth  1 15-oz can garbanzo beans, drain  1 14.5-oz can diced tomatoes  3 red potatoes, peel and dice  1 large carrots, chop  1/2 cup dried lentils, rinse  1/4 cup raisins  1 Tbsp honey  1 tsp ground black pepper, to taste Cook on high 16 min.

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Pasta Fagioli Soup

1/2 lb ground beef 1 small onion, chop (1/2 cup) 1 small carrot, chop (1/2 cup) 1 stalk celery, chop (1/2 cup) 1 garlic clove, mince 8 oz crushed tomatoes 8 oz tomato sauce 8 oz beef broth 4 oz small red kidney beans 4 oz white kidney beans 1 tsp salt 1/2 tsp black pepper 1 tsp dried oregano 1 tsp dried basil 1/2 tsp dried thyme 8 oz ditalini pasta, dry Place in Pressure Cooker, cover with broth up to max fill line Seal and microwave on high 20 min. Let pressure release, 8 min.

Vilma Vargas

Sancocho or Stew

 1 beef bouillon cube  3 cups water  1 lb beef chuck or boneless chicken thighs  8 oz yucca, cut in 1” slices  4-5 small red potatoes, peel & quarter  1 plantain, cut into 1” chunks  1 onion, chop with Chop ‘N Prep  2 large carrots, cut in 1” chunks  1 tsp cumin  1tsp paprika  1 tsp coarse kosher salt  Chunks of steamed corn on the cob* and cilantro for serving 1. In small bowl, add bouillon to water. 2. Cut meat into 1” chunks, add to Pressure Cooker along with other ingredients. Pour bouillon over all. 3. Seal and microwave on high 30 min. Let pressure release, 10-15 min. 4. Remove 1 cup potato chunks, mash in Power Chef. Whisk back into broth. 5. Serve warm with corn on the cob and cilantro. * Steam 6-8 min in SmartSteamer

Sausage and Potato Soup

 1 smoked kielbasa, cut like coins  1/2 can fire roasted corn  2 cans cream of chicken soup  1/2 bag O’Brien potatoes  1/4 onion  2 cups cheese  1 cup milk  1 cup water  2 Tbsp butter  2 Tbsp flour 1. Add all to Pressure Cooker, stir together but make sure kielbasa is covered by liquid and other ingredients. 2. Seal and microwave on high 25 min. Let pressure release, 10-12 min. 3. Stir. Serve garnished with cheese, bacon bits and green onions.

Briar-Rose Jacobson

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Sweet Potato Soup  3 sweet potatoes, peel, cut in 1” chunks  4 cups veggie stock  1 onion, chop in Power Chef  1 tsp salt  1 tsp dried rosemary or 1/2 tsp fresh 1. Place all ingredients in Pressure Cooker. 2. Seal and microwave on high 30 min. Let pressure release, 10–15 min. 3. Place 5 cups of soup in Power Chef fitted with blade, process until smooth. Repeat to puree remaining soup.

Zuppa Toscana Soup [Copycat]

 1 lb ground pork sausage  3/4 cup onion, diced  6 slices bacon, diced  1/2 Tbsp Italian Seasoning Blend  1 1/4 tsp garlic, minced  4 cups chicken broth  3 cups potatoes, cut in bite-sized pcs  3 cups kale, slice thinly  3/4 cup whipping cream or half and half 1. In Colander of Stack Cooker over 1 3/4-Qt Casserole, place sausage, bacon, seasoning and onion. Cover and microwave 6 min. 2. Break up meat into Pressure Cooker. Add potatoes, garlic and broth. 3. Seal and microwave on high 20 min. Let pressure release, 8–10 min. 4. Stir in kale, seal and let sit 10 min to wilt kale. 5. Add cream just before serving.

Thai Red Curry Corn Chowder 1. Add to Pressure Cooker • 1/2 large red onion, diced • 3 cups vegetable broth • 1 14-oz can coconut milk • 4 cups sweet corn kernels • 2-4 Tbsp red curry paste • 1 red bell pepper, diced • salt and pepper to taste 2. Seal and microwave 20 min. Let pressure release, 10 min. 3. In Power Chef, add slightly cooled soup to fill line. Puree to desired consistency. Repeat for entire batch or leave some corn whole. 4. Ladle into bowls and top with • fresh cilantro • fresh basil • sliced scallions • hot sauce

Hearty Mushroom Soup

 7 cups broth of your choice  1 16-oz pkg button mushrooms sliced  2 carrots, cut in 1/2” pcs  2 celery stalks, sliced  1 large onion, chop in Power Chef  1/2-3/4 cup pearl barley or farro, uncooked  1/2 oz dried porcini mushrooms  3 garlic cloves, mince  1 tsp salt  1/2 tsp dried thyme  1/4 tsp black pepper 1. Place all ingredients in Pressure Cooker. Stir to combine. 2. Seal and microwave on high 25 min. Let pressure release, 10-12 min. 3. Add 1-2 T instant mashed potato if needed to thicken

Darcy Wilson

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Creamed Corn 1. Whisk together in pressure cooker until mostly smooth  1 cup heavy cream  1 8-oz pkg cream cheese, room temp  6 Tbsp unsalted butter, room temp 2. Stir in  2 1/2 lb frozen corn kernels  1/2 cup parmesan cheese, grated  1 Tbsp sugar  Salt and pepper, to taste 3. Seal and microwave on high 20 min. Let pressure release, 10–12 min.

Easy Collard Greens  16 oz collard greens, shredded (1/2 bag cut & washed)  1/4 cup sweet onion, chop  1 cup diced ham  1 qt water  4 tsp Better Than Bouillon chicken flavor 1. Place greens, onion and ham in Pressure Cooker. 2. Mix together water and bouillon then pour over other ingredients, but not over max fill line. 3. Seal and microwave on high 20 min. Let pressure release, 8-10 min.

Kalani Burbank

Fresh Garden Green Beans  Green beans snapped  Fresh bacon or ham  Onions  Small potatoes  Garlic powder  Salt and pepper  2 tsp beef bouillon or 2 cubes  Enough water to cover everything. Seal and microwave on high 20 min. Let pressure release, 10min.

OJ Beet Salad

 3 beets, peeled  1 cup orange juice  1 tsp coarse kosher salt  1/4 cup walnuts, toasted  1/4 cup crumbled goat cheese  mixed greens of your choice  orange wedges 1. Set Mandoline round knob to #9, triangle knob to “lock” and select the straight v-shaped blade insert. 2. Secure beet to food guider. Push food guider down Mandoline to slice beets into discs. Repeat with remaining beets. 3. Place sliced beets in Pressure Cooker, pour juice and salt over them. 4. Seal and microwave on high 10 min. Let pressure release, 4-6 min. 5. Top with walnuts and goat cheese. Serve over greens with orange wedges and another splash of orange juice, if desired.

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Pressure Cooker Basic Cooking Times

Meat, Poultry & Fish Qty Basic Instructions Liquid Cook Time Chicken Breasts 2 lb boneless, skinless 2-3 cups 12-20 min Chicken Thighs 2 lb boneless until submerged 10-15 min Chicken Whole 3-4 lb 3-4 cups, submerge 20-30 min Chicken Wings broil to crisp afterwards until submerged 10-15 min Chuck Roast 1.5-2 lb 2-3 cups 25-30 min Flank Steak 1.5-2 lb 2-3 cups 30 min Eye Round or Rump Roast3 lb, trim to submerge 3 cups 15-30 min 20 min - rare 25 min - medium 30 min - well-done Ground Meat 1 lb beef, pork, poultry 2 cups 10-15 min Pork Butt, boneless 2-3 lb, cut in half 2-4 cups 30 min Pork Loin 3-4 lb 3-4 cups 12-18 min Pork Tenderloin 2-3 lb 2-3 cups 10-15 min Ribs to fit below max fill line until submerged 20-25 min Salmon Filet 2 6-oz filets, coated 1-2 cups 6-10 min Sausage Links 4-5 links 2-3 cups 10-15 min Turkey Breast 2 1/2 lb boneless 3-4 cups 15-20 min

Vegetables Qty Basic Instructions Artichoke 1 trimmed Beets peel, slice thick Carrots peel, cut in 2â&#x20AC;? pcs Corn on the Cob shucked, 4 ears Red Potatoes, medium 1-2 lb whole unpeeled Russet Potatoes 4-5 peeled Beans, Grains, Pasta Qty Basic Instructions Dried Beans, 12-16 oz Soak quick or overnight Lentils 1 1/2 cups Pasta 8 oz elbow or bowtie Quinoa 1 cup rinsed Rice, Arborio 1 cup rinsed Rice, white converted 2 cups (parboiled) Soups & Stews broth based Fruit Qty Basic Instructions Apples 8 med, peel & slice Pears 2 peel & halve

Recipe:

Ingredients

Instructions

Ingredients

Instructions

Liquid mostly covered mostly covered mostly covered mostly covered 3-4 cups 2-3 cups Liquid max fill line 2 cups 3-4 cups 2 1/3 cup 2 1/4 cups 3 1/2 cups max fill line Liquid mostly covered 1-2 cups

Cook Time 12-18 min 10 min 5-10 min 8-10 min 15-25 min 15-25 min Cook Time 30 min 20 min 15-20 min 10 min 12-20 min 15 min 20-30 min Cook Time 10 min 10 min

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Recipe: Ingredients

Recipe: Instructions

Recipe: Ingredients

Ingredients

Instructions

Recipe: Instructions

Ingredients

Instructions

PRESSURE COOKER RECIPES Simply Salsa Chicken

Chicken & Noodles

2 lb./1 kg chicken breasts 2 cups salsa

4 skinless, boneless chicken breasts 1 onion, ﬁnely chopped using Chop ’N Prep 2 Tbsp. butter 2 cans cream of chicken soup 2 cups chicken broth 1 pkg. frozen egg noodles (Reames brand)

Place chicken in base of Microwave Pressure Cooker and cover with salsa. Seal and microwave on high power for 15-20 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 8-10 minutes. Move chicken to a cutting board and shred using 2 forks. Return to Pressure Cooker and combine again with salsa. Serve warm on lettuce, bread/buns or tortilla, with desired condiments.

Carnitas Tostadas 2-3 lb./1-1.3 kg pork butt, cut into 2"/5 cm pieces 1 tsp. oregano 1 tsp. cumin 1 small onion, peeled & quartered 1 lime, juiced using Zest ’N Press Gadget 4 garlic cloves, peeled 1 orange, quartered 2-3 cups low-sodium beef stock (or chicken stock) 10 tostadas Season cut pork with oregano and cumin. Place in base of Microwave Pressure Cooker. Add onion, lime juice and garlic cloves. Squeeze juice from orange into base of Pressure Cooker and, after squeezing, add orange quarters to base. Add water until max fill line is reached. All food should be submerged beneath liquid. Seal and microwave on high power for 30 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 5-10 minutes, before opening. Remove pork from cooking liquid and shred into bitesize pieces. Serve warm on tostadas with desired condiments.

Pulled Pork 2-3 lbs. pork butt (cut up in 4-5 chunks) 1 can beef broth 1 pkg. dry onion soup mix BBQ sauce (optional) Place ﬁrst 3 ingredients in Microwave Pressure Cooker. Cook on high for 30 minutes. Remove and let sit, then cook for another 15 minutes. Allow pressure to release naturally until pressure indicator fully lowers, about (10 minutes) before opening. Let meat rest for 5-10 more minutes, then pull apart using 2 forks. Add BBQ sauce and mix to coat. Serve on buns or rolls.

Put all ingredients, except noodles, into Microwave Pressure Cooker. Add enough broth to reach max ﬁll line. Cook on high for 30 minutes. Allow pressure to release naturally until indicator fully lowers (about 10 minutes). Remove chicken. Add noodles and some additional broth if needed. Cook 12 minutes. While noodle are cooking, shred chicken using 2 forks. Add chicken to noodles and serve.

Barbeque Ribs St. Louis style strip ribs 1½ tsp. Steak & Chop Seasoning 1 chopped onion 1 can beef broth BBQ sauce Cut up a strip of St. Louis Style ribs into 6 sections. Season and add one onion, chopped. Place in the Microwave Pressure Cooker and cover with beef stock until meat is covered, or to the max ﬁll line. Microwave for 25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers (about 10 minutes). Remove ribs from base and place in Vent ‘N Serve container and cover with your favourite BBQ sauce. Heat in microwave for approximately 4 minutes.

Pot Roast 2 lbs. beef chuck roast, cut into pieces 1½ tsp. Steak & Chop Seasoning ¼ cup all purpose flour 2 Tbsp. apple cider vinegar 1 onion, sliced 2 cups beef stock 2 large carrots peeled & cut into ½ inch pieces ½ lb. red potatoes cut in half - or quartered if larger potatoes Place beef in base of Microwave Pressure Cooker. Sprinkle seasoning and flour in a small bowl. Whisk stock into flour and pour over beef. Add remaining ingredients to Pressure Cooker. Microwave on high for 30 minutes. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers (about 10 minutes). Let beef rest for 5 minutes before cutting.

If you have a recipe for the Pressure Cooker, please email it to tuppoftheline@gmail.com, for a chance to be included in our next TOTL recipe list!

PRESSURE COOKER RECIPES Simply Salsa Chicken

Chicken & Noodles

2 lb./1 kg chicken breasts 2 cups salsa

4 skinless, boneless chicken breasts 1 onion, ﬁnely chopped using Chop ’N Prep 2 Tbsp. butter 2 cans cream of chicken soup 2 cups chicken broth 1 pkg. frozen egg noodles (Reames brand)

If you have a recipe for the Pressure Cooker, please email it to tuppoftheline@gmail.com, for a chance to be included in our next TOTL recipe list!