pressure cooker recipe cards

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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

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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

      

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.

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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.

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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.

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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.

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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.

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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.    

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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

         

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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2.

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

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 2� 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:

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