Deluxe Multi Cooker Cooking Guide
Contents Get to Know Your Deluxe Multi Cooker .............................................................................3 Which Cooking Method? 6 Homemade Yogurt ............................................................................................................8 Getting Started Recipes 10 Pressure Cook Charts 12 Sous Vide Charts ............................................................................................................16 Recipes Pressure Cooker Steak Chili 20 Pressure Cooker Ribs With Tangy BBQ Sauce ................................................................22 Pressure Cooker Tuscan Bean Soup 24 Pressure Cooker Spaghetti .............................................................................................26 Pressure Cooker Rice Pudding 28 Sous Vide New York Strip ...............................................................................................30 Sous Vide Pork Chops 32 Sous Vide Salmon ...........................................................................................................34 Sous Vide Fire-Roasted Chicken 36 Slow Cooker Butter Chicken............................................................................................38 Bonus Recipes Using Accessories .................................................40–59 Before using your Deluxe Multi Cooker for the first time, do an initial test run. You’ll find the instructions in the use and care manual. Always follow all the safety instructions listed in the use and care manual such as using heat-safe oven mitts or pads when handling hot items and how to safely release pressure after cooking. The inner pot has two fill lines marked: 2/3 PC Max and 1/2. When cooking foods that expand like rice, don’t fill above the 1/2 line. Let’s get cooking! Deluxe Multi Cooker Cooking Guide
3 Get to Know Your Deluxe Multi Cooker Center Display ReleaseSteamButton Cancel Button Lid Rest Tab ValveReleaseSteam- Pressure Indicator Lid Rest Slots Wire Rack Carrying Handles On/Off Switch Cord StainlessStorageSteel Inner Pot 16 Presets Selector Wheel/Start Button On the back:
Selector Wheel/Start Turn the selector wheel to choose a preset and other settings, then press to select. When ready to start cooking, press and hold . And when you're ready to add and start cooking on , press to start . Cancel You can press this at any time to cancel an operation.
Steam-Release
The cook time can be adjusted in all presets.
More Cooking Methods Defaults
This is the only setting you can adjust the pressure. 30 min 12 min 15 min 35 min 3 min 4 min 10 min 30 min 25 min 40 min 15 min Use for heat-resistant plastic, stainlesssilicone,steel,etc. 30 min Time adjustsonlyup. 16
140 ° F (60 ° C) 3 hr 8 hr Choose based on your recipe: Low: 91° F (33 ° C) Med: 98 ° F (37 ° C) High: 105 ° F (40 ° C) You can also use this setting on Med to proof dough.
Default Time
This releases pressure after cooking is done.
Saute or sear in the inner pot. Choose Low to sweat or soften veggies; Med to pan sear and saute; High to stir-fry and brown meat. 20 min Set the time depending on when you want your food ready. You can also use Low to keep food warm (mashed potatoes, stuffing) and your stovetop free for big gatherings. Low: 8 hr High: 4 hr You can adjust the temp so your food cooks just the way you want it. When using this setting, Custom on the center display will light up.
ControlPresetsButtons
• Natural Release is when you let the the unit sit for 10 minutes after cooking is done so the pressure releases slowly. Then press to release any remaining pressure.
• Manual Release is when you press immediately after cooking is done. This stops certain foods like pasta from overcooking.
Pressure4 Settings
Center Control & Display Settings
Pressure In , you can choose pressure levels from 1–7 (7 is high). If our recipes don’t indicate the level, use 7. Delay This lets you delay the start of cooking, but it only delays the start of the cooking cycle and not the time it takes to heat up or release pressure. It does not work with , , , , or Keep Warm This turns on automatically when cooking is done to keep food hot until ready to eat. You’ll see the timer count up so you know how long it’s been warming. It does not work with , , , , or .
IndicatorCircle This shows the progress of preheating, cooking, and keeping your food warm so you know the status at all times.
Low, Med, High Temp For and , you can cook on Low, Med, or High depending on the recipe and what you’re cooking. For , you can choose Low or High based on how long you want the food to cook.
Volume Brightness Temp. Unit Alt Press and hold and together at the same time to get a separate screen where you can choose the volume and display brightness, Fahrenheit or Celsius, and adjust for high altitude cooking if needed.
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• It’s best to brown meat first for better flavor and texture.
• It takes a little time for pressure to build, like preheating the oven, but you’ll more than make up the time during cooking.
How It Works
Fresh herbs, other than rosemary, dry out during slow cooking, so use dried herbs or add fresh herbs right at the end. Zero fuss. Just add ingredients and let it do its thing.
Slow Cook How It Works Food cooks on a low temperature for hours which tenderizes meat and adds rich flavor. Best For Hands-off cooking: Add ingredients in the morning, let cook all day, and have a flavorful, tender one-pot meal ready for dinner. Roasts, soups, chili: Soup, stew, and chili are always winners. So are briskets, short ribs, chuck roasts, pork shoulder, and lamb shanks.
Most foods: Chicken, roasts, firm veggies, potatoes, dried beans, rice, soup, dessert, you name it! Need to Know
• Once cooking begins, there’s no peeking. Let the presets take the guesswork out of making everyday favorites. No planning required! Fast, flavorful meals, even from frozen.
Pressure and steam speed up cooking up to 70% faster than other methods, locking in nutrients and adding moisture.
• Liquid creates the steam and pressure, so add at least 1 cup (250 mL) or what the recipe calls for.
• We recommend using fresh or thawed meat for recipes made with the slow cooker setting.
Best For Quick cooking: Enjoy fork-tender pot roast in under an hour!
That depends on three things: time, temperature, and texture. See how to get the very best results, every time.
Pressure Cook
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Which Cooking Method?
• You can add foods at different stages, but lifting the lid causes heat to escape. It might take extra time for it to return to the cooking temp (like opening the oven door).
•
Need to Know
Meat, fish, and veggies: Great for tender cuts of meat, firm fish, chicken, or to tenderize tougher cuts of meat. Plus, veggies taste as vibrant as they look.
Best For Predictable results: No more undercooked centers with overcooked outsides. For the best results, quickly sear right before serving to add color, texture, and even more flavor.
• All of our recipes use fresh or completely thawed foods, not frozen. Our cooking times are not accurate for frozen foods. If you choose to cook from frozen, you'll need to increase the cooking time by 50%.
Water Bath Know-How
• Most meats can remain in the water bath after reaching the set temperature without overcooking for up to two hours, so you have plenty of wiggle room for serving.
Sous Vide How It Works
•
• Remove the air from the bag before sealing. You can either press on the bag with your forearm to expel the air, or you can lower the bag into a pot of water and the water pressure will push the air out.
• Place the food in a single layer in the bag so everything cooks evenly.
Food is sealed in an airtight bag and is placed in a temperature-controlled water bath to slowly and gently cook. The result: Every part of the food—inside and out, top to bottom—cooks to the same temperature and texture.
•
• Use garlic powder instead of raw garlic for two reasons: taste and safety. With this slower cooking method, raw garlic can turn bitter, and in rare cases, can become unsafe to eat.
• We recommend cooking all food at or above 130°F (54.5°C), searing proteins after cooking, and chilling food immediately after cooking when storing. The secret to restaurant-quality steaks, fish fillets, and chops.
• To cook, f ully submerge the bag leaving the seal outside of the water. If it floats, you can clip a binder clip to the bottom of the bag and place a heavy spoon into the clip opening. Or, you can place the wire rack on top of the bag and add pie weights or heavy spoons if needed.
Preheating the water takes about 35 minutes, so this is a good time to prep and marinade.
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Need to Know
Store-bought resealable freezer bags are sturdier than storage bags. You can also use reusable silicone bags or vacuum-sealed bags.
• When adding the starter, the milk must be 105–115°F (41–46°C). If it’s too hot it won’t properly culture (like yeast when making bread).
Live or Active Cultures: These are good bacteria that turn milk into yogurt and give it its texture and tangy flavor. You’ll need live cultures, or yogurt starter, for the first batch. Any plain, unflavored store-bought yogurt with live yogurt cultures will do. After that, you can use your homemade yogurt as the starter. Science!
• The liquid that drains off after straining (whey) can be used in protein drinks, smoothies, soup, marinades, as a starter to make more yogurt, or as a substitute for buttermilk.
Gently spoon into individual portions or storage containers without stirring.
• You can use yogurt starter from your homemade yogurt for up to a week.
Place a strainer such as a fine mesh sieve lined with cheesecloth, coffee filters, or high-quality paper towels over a large bowl to catch liquid. Then add the yogurt, cover with plastic wrap, and refrigerate until desired consistency, about six hours for Greek-style yogurt.
Storing
Homemade Yogurt
Culturing: This is the amount of time it takes for milk and starter to turn into yogurt, anywhere from 8–24 hours. The longer it cooks, the tangier it gets. At 16 hours or longer, the tanginess will be similar to store-bought yogurt. When adding sugar before culturing, we recommend culturing no longer than 16 hours.
Milk Protein Skin: As milk heats up, a skin can form on the surface, so stir regularly. There’s nothing wrong with the skin other than it leaves hard bits in the otherwise smooth yogurt. Just skim off when done cooking.
Yogurt Vocabulary
• Before adding the yogurt starter to the milk, whisk a small amount of the heated milk into the starter in a separate bowl. This way, the starter will be smooth and evenly distribute.
Before Culturing
• You might notice some separation. This is normal, especially with longer culturing.
• If your yogurt is not culturing as quickly as earlier batches, the starter may be too weak. Use store-bought yogurt in your next batch. Need to Know
•
Next Batches
• Will stay fresh in your refrigerator for up to two weeks.
•
With just two ingredients and five minutes of hands-on time, you can have creamy yogurt, made just the way you like it.
Thick Yogurt
→ Visit our blog to see how to make yogurt with nut milks and freeze-dried cultures. U.S. Canada
4. Cover and select on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold .
Makes 8 cups (2 L) 8 cups (2 L) 2% milk ½ cup (125 mL) plain unsweetened yogurt with active cultures
3. In a small bowl, whisk ½ cup (125 mL) of the warm milk into the starter yogurt. Pour the mixture in the inner pot and stir well to blend. For vanilla yogurt, add the sugar and vanilla.
Homemade Vanilla Yogurt Makes 8 cups (2 L) 8 cups (2 L) 2% milk ½ cup (125 mL) plain unsweetened yogurt with active cultures
5. Once the timer is up, press . Gently spoon into storage containers without stirring. Chill before eating. Serve with fresh fruit, if you’d like.
The thickness and creaminess of the yogurt depends on the milk you use. If you use skim milk, the yogurt will be a little thinner. Don’t add anything other than sugar and vanilla before culturing. Anything acidic, like fresh fruit, can be added right before serving.
Cook’s Tips
½ cup (125 mL) sugar 2 tbsp (30 mL) vanilla extract
1. Add the milk to the inner pot. Select on Low and heat the milk until it reaches to 180–185°F (82–85°C), 20–25 minutes. Stir occasionally to prevent skin from forming. Press 2. Let the milk cool to 105–115°F (41–46°C), about 1 hour at room temperature. Stir as needed to keep skin from forming. If any forms, skim it off.
Homemade Yogurt
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4. When the timer is up, press . Press
Easy-to-Peel Hard-Boiled Eggs
5. Remove the eggs and place in cold, running water for several minutes to stop the cooking.
1 lb. (450 g) baby carrots 2 tbsp (30 mL) butter 2 tsp (10 mL) sugar ¼ tsp (1 mL) salt 1⁄8 tsp (0.5 mL) black pepper Optional: 1 tbsp (15 mL) finely chopped parsley
Place the wire rack in the inner pot of the Deluxe Multi Cooker
1.
3. Lock the lid and select ; press and hold
Learn how easy it use different settings and cooking methods with these foolproof recipes.
2. Place the carrots, butter, sugar, salt, and pepper in a single layer in a gallon-sized resealable bag, remove the air, and seal.
1. Fill the inner pot with water to the 1/2 fill line. Lock the lid and select . Set the temperature to 185°F (84°C) and the time to 2 hours; press and hold
10 Sous Vide Carrots
5. Add the carrots and juices to a large skillet and heat over medium-high heat for 3–5 minutes, stirring occasionally until any excess liquid evaporates. Garnish with parsley, if you’d like.
2. Add 1 cup (250 mL) of water to the inner pot and place 6 eggs on the wire rack.
Getting Started Recipes
4. When the timer is up, press . Carefully remove the bag.
3. When you hear beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
2 cups (500 mL) uncooked penne pasta (8 oz./250 g)
1 cup (250 mL) water
3. Return the chicken to the pot. Add the sauce, pasta, and water. Lock the lid and select Set for 5 minutes; press and hold .
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4. When the timer is up, press . Press 5. Stir the Parmesan cheese into the pasta. Top with mozzarella cheese and cover. Let stand for 3–4 minutes before serving.
3 oz. (90 g) mozzarella cheese, coarsely grated (¾ cup/175 mL)
2 tbsp (30 mL) olive oil, divided 1 lb. (450 g) chicken tenderloins, cut into bite-size pieces
1 jar (24 oz./650 mL) tomato pasta sauce
2 tbsp (30 mL) Italian seasoning
1. Set to on Med; press and hold . Heat 1 tbsp (15 mL) of oil in the inner pot for 3 minutes. In a small bowl, toss the chicken with the seasoning to coat.
2. Add half of the chicken and cook uncovered for 5–7 minutes, stirring once, until browned (the chicken will not be cooked through). Remove from the inner pot. Repeat with the remaining oil and chicken. Press .
Pressure Cooker Chicken Parmesan Pasta
The cooking times are recommendations and may vary based on the amount and thickness of the food being cooked. If you’re cooking very thick cuts of meat, additional time may be required 12
Shoulder, cut 3–4 lbs. (1.5–2 kg) 35–40 min 1 hr 5 min–1 hr 15 min
Brisket, whole 3–4 lbs. (1.5–2 kg) 50 min–1 hr 1 hr 20 min–1 hr 30 min Chuck roast, whole 3–4 lbs. (1.5–2 kg) 50 min–1 hr 1 hr 25 min–1 hr 35 min Ground 1–2 lbs. (0.5–1 kg) 8–10 min 12–14 min Ribs 2–3 lbs. (1–1.5 kg) 35–40 min 1 hr–1 hr 25 min Stew meat 1–2 lbs. (0.5–1 kg) 30–35 min 1 hr–1 hr 15 min Pork Ribs 3–4 lbs. (1.5–2 kg) 35–40 min 1 hr 5 min–1 hr 15 min
3. When the timer is up, press . Press Cook’s Tips It can be difficult to remove the original packaging from meat when it’s frozen. Before freezing, place the meat in a resealable bag in a single layer to make it easier to remove when frozen.
Pressure Cooking Charts
Beef Weight Fresh/Thawed Frozen
Shoulder, whole 3–4 lbs. (1.5–2 kg) 1 hr 20 min–1 hr 30 min 1 hr 50 min–2 hr
Sausage links 1–2 lbs. (0.5–1 kg) 4–6 min 6–8 min
Tenderloin, whole 2–3 lbs. (1–1.5 kg) 16–18 min 30–35 min
Meat & Poultry
1. Add at least 1 cup (250 mL) of water, broth, or sauce to the inner pot.
2. Remove the meat from its packaging (see cook’s tip) and add to the inner pot. Lock the lid. Select the setting and set the timer according to the chart; press and hold to start cooking.
Thighs, bone-in 2–3 lbs. (1–1.5 kg) 10–12 min 16–20 min
Thighs, bone-in 2–3 lbs. (1–1.5 kg) 30–35 min 50–60 min
Thighs, boneless 2–4 lbs. (1–2 kg) 4–6 min 6–8 min
Chicken Weight Fresh/Thawed Frozen Breasts, bone-in 2–4 lbs. (1–2 kg) 12–15 min 25–30 min Breasts, boneless 2–4 lbs. (1–2 kg) 6–10 min 8–12 min Legs, bone-in 2–3 lbs. (1–1.5 kg) 4–6 min 8–10 min
Tenderloins 2–4 lbs. (1–2 kg) 4–6 min 6–8 min Whole 4–5 lbs. (2–2.5 kg) 25–30 min 40–45 min
Turkey Breast, bone-in 4–6 lbs. (2–3 kg) 45–50 min 1 hr 15 min–1 hr 20 min Ground 1–2 lbs. (0.5–1 kg) 6–8 min 12–14 min Legs 2–3 lbs. (1–1.5 kg) 18–20 min 25–30 min
13 Pressure Cook
Steel-cut oats 3¼ cups (800 mL) 10 min Natural, 10 min White basmati rice 1 cup (250 mL) 4 min Natural, 10 min
Brown medium-grain rice 1 ¼ cup (300 mL) 20 min Natural, 10 min
Brown basmati rice 1 cup (250 mL) 15 min Natural, 10 min
White medium-grain rice 1½ cups (375 mL) 4 min Natural, 10 min
2. Select the setting and set the time. Press and hold to start cooking.
Brown jasmine rice 1 cup (250 mL) 15 min Natural, 10 min Brown long-grain rice 1 cup (250 mL) 15 min Natural, 10 min
White jasmine rice 1 cup (250 mL) 4 min Natural, 10 min White long-grain rice 1 cup (250 mL) 4 min Natural, 10 min
3. When the timer is up, release the pressure using the recommended method.
Grains & Rice
Couscous, pearl 1¼ cups (300 mL) 2 min Natural, 10 min
Farro 1½ cups (375 mL) 12 min Natural, 10 min
1. Rinse 1 cup (250 mL) of grains or rice in cool water. Add to the inner pot with 1 tbsp (15 mL) of oil and the suggested amount of water. Lock the lid.
Couscous, quick cook 1½ cups (375 mL) 1 min Manual
Water Time Release Method
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Barley, pearl 2¼ cups (550 mL) 25 min Natural, 10 min
Millet 2 cups (500 mL) 8 min Natural, 10 min Quinoa 1½ cups (375 mL) 3 min Manual
White short-grain rice 1½ cups (375 mL) 4 min Natural, 10 min
Brown short-grain rice 1 ¼ cup (300 mL) 20 min Natural, 10 min
→ Visit our blog to learn how to make an oatmeal breakfast bar. U.S. Canada
Broccoli
Black beans 25 min Black-eyed peas 15 min Chickpeas 40 min Time Northern beans 28 min beans, red 28 min Lentils, green 5 min Time beans 25 min Pinto beans 25 min Split peas, green or yellow 10 min
Great
Acorn squash
Spaghetti squash 1 lb. (450 g), cut in half lengthwise, seeded Yes 12 min
2. Select and set the timer according to the chart; press and hold to start cooking
3. When the timer is up, let the pressure naturally release for 10 minutes, then press . Press .
1. Add at least 1 cup (250 mL) of water and the prepared vegetables to the inner pot. Lock the lid.
Beans & Legumes
Butternut squash 1½ lbs. (700 g) Cut in half lengthwise, remove seeds Yes 13 min Peeled, cut into 1" (2.5-cm) pieces No 5 min Cabbage 2½ lbs. (1.1 kg), cut into wedges with core intact No 3 min
Sweet potatoes 2 lbs. (1 kg), peeled (optional), cut into 1" (2.5-cm) pieces No 4 min
2. Select and set the timer according to the chart. Press and hold to start cooking.
Vegetables
1½ lbs. (700 g), skin on, quartered Yes 10 min
1½ lbs. (700 g), cut into 2" (5-cm) pieces No 1 min Brussels sprouts, whole 1 lb. (450 g), trimmed as needed No 4 min
Artichokes 3 large, stems trimmed and tops of leaves removed Yes 25 min Beets 1 lb. (450 g), peeled and cut into 1" (2.5-cm) pieces No 10 min
Cauliflower 2 lbs. (1 kg), cut into 2" (5-cm) pieces No 1 min
1. Rinse and sort 1 cup (250 mL) of dried beans or legumes in cool water. Add to the inner pot with 3 cups (750 mL) of water and 1 tbsp (15 mL) of oil. Lock the lid.
Place on Wire Rack Time
15 Pressure Cook
Russet potatoes, red or golden 2 lbs. (1 kg), peeled (optional), cut into 1" (2.5-cm) pieces No 5 min
Kidney
Carrot 1 lb. (450 g), peeled, cut into 2" (5-cm) pieces No 4 min
3. When the timer is up, press Press Time
Navy
3. When the timer is up, press Remove the bag from the water. Cook’s Tips After removing the cooked meat from the bag, place on a paper-towel lined plate and pat dry on both sides. Then, for better flavor, color, and texture, quickly sear right before serving. The food will reach the set temp at the minimum cook time and hold that temp in the water bath without overcooking until the maximum cook time, so dinner is ready when you are!
Water
Ribs up to 3 lbs. (1.5 kg) 160°F (71°C) Well-done 16–18 hr
Tenderloin 2-4" (5-10-cm) slices 130°F (54°C) Medium-rare 2–4 hr 135°F (57°C) Medium 2–4 hr 145°F (63°C) Medium-well 2–4 hr 155°F (68°C) Well-done 2–4 hr Pork Chops, boneless 1–1½" (2.5–4-cm) thick 140°F (60°C) Medium-rare 2–4 hr 150°F (66°C) Medium-well 2–4 hr 160°F (71°C) Well-done 2–4 hr
Steak:
1. Fill the inner pot to the 1/2 fill line with water. Lock the lid and select . Set the temperature and time according to the chart; press and hold
2. While the water is heating, prepare the meat or poultry and place in a single layer in a gallon-sized resealable bag. Remove the air and seal. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press
Meat & Poultry
Tenderloin 1½–2" (4–5-cm) slices 130°F (54°C) Medium-rare 2–4 hr 140°F (60°C) Medium 2–4 hr 150°F (66°C) Medium-well 2–4 hr Vide Charts
Sous
Doneness
Burgers
16Beef Temperature Cook Time 4 patties (8 oz./125 g each), 80% lean ground chuck 130°F (54°C) Medium-rare 2–4 hr 135°F (57°C) Medium 2–4 hr 145°F (63°C) Medium-well 2–4 hr 150°F (66°C) Well-done 2–4 hr New York strip, sirloin, T-bone 1–1½" (2.5–4-cm) thick 130°F (54°C) Medium-rare 2–4 hr 135°F (57°C) Medium 2–4 hr 145°F (63°C) Medium-well 2–4 hr 155°F (68°C) Well-done 2–4 hr
ribeye,
17 Sous Vide Cooking Chicken Water Temperature Doneness Cook Time Breasts, bone-in or boneless 145°F (63°C) Incredibly juicy and tender 2–4 hr 150°F (66°C) So very juicy and tender 2–4 hr 155°F (68°C) So juicy 2–4 hr Thighs, bone-in or boneless 165°F (74°C) So juicy and tender 2–4 hr 165°F (74°C) Fall off the bone 4–8 hr
2.
(52°C) Flaky 1–1½ hr 130°F
Seafood
Water
Seafood Temperature Doneness Cook Time Mahi 1–2" (2.5–5-cm) 125°F (55°C)
Firm fish: Salmon, Mahi
1. Fill the inner pot to the 1/2 fill line with water. Lock the lid and select . Set the temperature and time according to the chart; press and hold While the water is heating, place fish in a single layer in a gallon-sized resealable bag. Remove the air and seal. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press 3. When the timer is up, press . Remove the bag from the water. Cook’s Tips After removing the cooked fish from the bag, place on a paper-towel lined plate and pat dry on both sides. Then, for better flavor, color, and texture, quickly sear firm fish right before serving. The fish will reach the set temp at the minimum cook time and hold that temp in the water bath without overcooking until the maximum cook time.
fillets
Firm and tender 1–1½ hr Shrimp 1 lb. (450 g) 135°F (57°C) Barely opaque, tender 45 min–1½ hr 140°F (60°C) Firm 45 min–1½ hr
1–2 hr Brussels sprouts Trimmed
1. Fill the inner pot to the 1/2 fill line with water. Lock the lid and select . Set the temperature and time according to the chart; press and hold While the water is heating, place fruit or veggies in a single layer in a gallon-sized resealable bag. Remove the air and seal. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press When the timer is up, press . Remove the bag from the water. Tip will reach the set temp at the minimum cook time and hold that temp in the water bath without overcooking until the maximum cook time. Temperature Time 185°F (84°C) 1½ hr 185°F (84°C) 1½ (2.5–5-cm) 185°F (84°C) 45 min–2 185°F (84°C) 185°F (84°C) 185°F (84°C) (84°C) 185°F (84°C) (84°C) (84°C) (84°C)
The food
3.
19
Fruits Water
–2 hr Pineapple 1 whole, cut into 1–2"
pieces
1–2 hr Broccoli florets
2.
Cook
1–2 hr Red whole baby potatoes 185°F
Pear 3 medium, cut in half
1–1½ hr
CookingFruits & Vegetables
Cook’s
2–2 ½ hr Asparagus Trimmed
Sous Vide
hr Vegetables Carrots Peeled
Apple 3 large, cut in half
1–2 hr Cauliflower florets 185°F
1–1½ hr Sweet potatoes Cut into 1" (2.5-cm) cubes 185°F
2–3 hr Russet potatoes Cut into 1" (2.5-cm) cubes 185°F
20 Pressure
Steak ChiliCooker
1½ tbsp (22 mL) chili powder
1 can (28 oz./796 mL) diced tomatoes, undrained 1 can (6 oz./156 mL) tomato paste
1½ tsp (7 mL) oil 1 large onion, chopped 1 green bell pepper, seeded and chopped 2 garlic cloves, pressed 2 tsp (10 mL) salt
Optional: sliced green onions, sour cream, shredded cheese, jalapeño slices
1 tsp (5 mL) black pepper
1 tbsp (15 mL) ground cumin
| 1-hr,
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10 servings 10-min prep time 10-min total time
1½ tsp (7 mL) dried oregano
Ingredients
1 boneless beef chuck pot roast (2 lbs./1 kg), trimmed, cut into 1" (2.5-cm) pieces
3. When the time is up, let the steam release naturally for 10 minutes, then press . Press . The chili will thicken after standing for 5–10 minutes. Serve with toppings, if you’d like. Cook’s Tip You can use 1 cup (250 mL) of dried beans for the canned beans. Just add 2 cups (500 mL) of water in step 2 and increase the cooking time to 50 minutes.
|
U.S. nutrients per serving: Calories 360, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 95 mg, Sodium 750 mg, Carbohydrate 30 g, Fiber 2 g, Sugars 7 g (includes 0 g added sugar), Protein 40 g
2 cans (16 oz./454 mL each) red kidney beans, drained and rinsed
Directions1. Set the Deluxe Multi Cooker to on Low; press and hold . Add the oil and heat for 3 minutes. Add the onion, bell pepper, garlic, and salt. Cook uncovered for 4 minutes, stirring frequently. Press 2. Add the remaining ingredients. Lock the lid and select ; press and hold .
Pressure Cook
22 Pressure Cooker Ribs With Tangy BBQ Sauce
Barbecue Sauce
4. When the timer is up, let the steam release naturally for 10 minutes, then press . Press . Remove the ribs and cover with foil to keep warm. Reserve ½ cup (125 mL) of the juices in the inner pot.
Pressure Cook
1 rack pork loin baby back ribs (about 3 lbs./1.5 kg)
Ribs
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4 servings | 10-min prep time | 1-hr,
¼ cup (60 mL) packed brown sugar
2. Combine the salt, pepper, and garlic powder in small bowl. Season both sides of the ribs with the seasoning mixture, then cut into four portions.
5. For the barbecue sauce, add the ingredients to the reserved juices. Select on Med; press and hold . Bring to a boil and cook uncovered for 10 minutes, stirring frequently. Press 6. Set your oven to broil on high. Place the ribs on a medium sheet pan. Brush with ½ cup (125 mL) of the sauce. Broil for 5–6 minutes or until the sauce is bubbly and begins to caramelize. Serve with the remaining sauce. Cook’s Tip The membrane on the ribs is tough and holds in excess fat. To remove the membrane, lay the ribs meaty side down. Use the tip of a small knife to gently cut under the membrane on one corner. Lift the corner of the membrane and gently pull it away from the ribs.
½ tsp (2 mL) garlic powder 10-min
total time U.S. nutrients per serving: Calories 620, Total Fat 35 g, Saturated Fat 12 g, Cholesterol 150 mg, Sodium 1500 mg, Carbohydrate 36 g, Fiber 0 g, Sugars 32 g (includes 25 g added sugar), Protein 41 g
1 tsp (5 mL) salt ¼ tsp (1 mL) black pepper ¼ tsp (1 mL) garlic powder
1⁄3 cup (75 mL) Worcestershire sauce
¾ cup (175 mL) ketchup
1 cup (250 mL) apple juice
¼ cup (60 mL) apple cider vinegar
3. Add the apple juice and ribs to the inner pot of the Deluxe Multi Cooker. Lock the lid and select ; press and hold .
Directions1.
Remove the membrane from the rack of ribs (see cook’s tip).
24 Pressure Cooker Tuscan Bean Soup
6 cups (1.5 L) kale leaves, coarsely chopped (see cook’s tip)
2 cans (15.5 oz./540 mL each) cannellini (white kidney) beans, rinsed and drained
1 oz. (30 g) Parmesan cheese with the rind (see cook’s tips), plus additional for serving
4. Serve with additional grated Parmesan cheese, if you’d like. Cook’s Tips To quickly remove kale leaves from the stem, hold the thick end of the stem with one hand and pinch and pull the leaf along the stem with your other hand. The Parmesan cheese rind dissolves in the soup as it cooks thickening the broth and adding richness.
2 sprigs fresh rosemary
8 servings | 15-min prep time | 55-min total time U.S. nutrients per serving: Calories 170, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 910 mg, Carbohydrate 25 g, Fiber 10 g, Sugars 6 g, Added Sugars 0 g, Protein 8 g
2 tbsp (30 mL) olive oil
Ingredients
4 cups (1 L) vegetable broth
Directions1. Set the Deluxe Multi Cooker to on Low, press and hold . Heat the oil in the inner pot for 3 minutes. Add the carrots, celery, onion, garlic and salt. Cook uncovered for 5 minutes, stirring frequently. Press 2. Add the remaining ingredients. Lock the lid. Select and set the timer to 15 minutes; press and hold . 3. When the timer is up, let the steam release naturally for 10 minutes, then press . Press . Open the lid and discard the rosemary stems.
25 Pressure Cook
3 medium carrots, peeled, cut into ½" (1-cm) pieces 2 celery stalks, cut into ½" (1-cm) pieces
1 can (28 oz./796 mL) diced tomatoes, undrained
1 large onion, finely chopped 4 garlic cloves, pressed ½ tsp (5 mL) salt
26 Pressure Cooker Spaghetti
Spaghetti & Sauce
1 tsp (5 mL) Italian seasoning ½ tsp (2 mL) red pepper flakes (optional)
¾ tsp (4 mL) salt
27 Pressure Cook
2 tbsp (30 mL) olive oil
6 garlic cloves, pressed
4. Stir in the chicken broth, scraping any browned bits from the bottom of the pot.
1 lb. (450 g) 93% lean ground turkey or ground chicken ½ cup (125 mL) panko crumbs
4 cups (1 L) chicken broth
3. For the sauce, heat the oil in the inner pot for 2 minutes. Add the garlic, seasoning, and red pepper flakes (if using); cook 1 minute, stirring constantly. Press
time | 1-hr,
1 can (28 oz./794 mL) crushed tomatoes, undrained
8 servings | 20-min
½ tsp (2 mL) black pepper
Combine the meatball ingredients, except the oil, in a large bowl. Shape into 1½" (4-cm) meatballs, about 22 in total.
2 garlic cloves, pressed 2 tsp (10 mL) Italian seasoning
7. Serve with additional Parmesan cheese, if you’d like.
U.S. nutrients per serving: Calories 400, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 70 mg, Sodium 1070 mg, Carbohydrate 55 g, Fiber 4 g, Sugars 7 g (includes 0 g added sugar), Protein 27 g
5. Add the tomatoes, carrot, and salt; stir well. Add the spaghetti. Select and set to 8 minutes. When the timer is up, press . Press to manually release the pressure. Gently stir until the spaghetti is completely separated.
1 tbsp (15 mL) olive oil
¼ tsp (1 mL) salt
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for serving
Meatballs
Directions1.
6. Stir the meatballs and water into the spaghetti mixture. Select on Low, set to 5 minutes; press and hold Cook uncovered until the meatballs are cooked through, stirring occasionally. Press .
1 large carrot, peeled and grated
2 eggs
2. Set the Deluxe Multi Cooker to on Med and set the timer to 24 minutes; press and hold . Heat the oil in the inner pot for 3 minutes. Add half of the meatballs and cook until all sides are browned, 6–8 minutes; remove and set aside. Repeat with the remaining meatballs. (The meatballs may not be fully cooked at this point.)
1 lb. (450 g) spaghetti noodles, broken into thirds ½ cup (125 mL) water prep 20-min total time
28 Pressure Cooker Rice Pudding
6. Let stand for 15 minutes to serve warm or chill until cold. To serve, sprinkle with cinnamon or nutmeg. Top with toasted almonds, if you’d like. Cook’s Tips
4. Whisk the eggs, remaining milk, and extract in a medium bowl.
This recipe uses arborio rice, the type of rice used to make risotto. There is no need to rinse it before cooking as this would remove the starchy coating that creates its creaminess. We recommend using a fine mesh strainer to strain the milk and egg mixture before cooking. Sometimes the egg whites don’t thoroughly blend into the mixture which results in bits of scrambled egg whites in the pudding.
Optional: Toasted almond slices
Pressure Cook
Add the rice, water and salt to the inner pot of the Deluxe Multi Cooker. Select and set to 3 minutes; press and hold .
2. When the timer is up, let the steam release naturally for 10 minutes, then press Press . 3. Stir in 1½ cups (375 mL) of milk and the sugar; stir until combined.
29
Ingredients
Directions1.
6 servings | 5-min prep time | 40-min total time U.S. nutrients per serving: Calories 260, Total Fat 5 g, Saturated Fat 2g, Cholesterol 70 mg, Sodium 160 mg, Carbohydrate 49 g, Fiber 2 g, Sugars 24 g (includes 6 g added sugar), Protein 9 g
1 cup (250 mL) arborio rice (see cook’s tip) 1 cup (250 mL) water ¼ tsp (1 mL) salt 2 cups (500 mL) whole milk, divided 1⁄3 cup (75 mL) sugar 2 eggs ¼ tsp (1 mL) almond or vanilla extract ¾ cup (175 mL) raisins Cinnamon or nutmeg
5. Select on High. Strain the egg mixture (see cook’s tip) into the inner pot. Cook, stirring constantly, until it starts to boil, about 5–7 minutes. Press Carefully remove the inner pot and stir in the raisins.
30 Sous Vide New York Strip
5. Heat the oil in a cast iron or stainless steel skillet over high heat for 3–5 minutes. Pat the steaks with a paper towel to dry. Sear until well browned, about 1 minute per side.
Garlic Lemon Basil
1 tbsp (15 mL) finely chopped fresh basil
2 boneless New York strip steaks, 1–1½" (2.5–4-cm) thick (8–10 oz./ 250–300 g each), patted dry
Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill line with water. Lock the lid and select . Set to 130°F (54°C) for medium-rare and the timer to 2 hours; press and hold 2. Season the steaks with salt and pepper. Place in a single layer in a gallon-sized resealable bag, remove the air, and seal. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press .
Steaks
Compound Butter Recipes
3 tbsp (45 mL) butter, softened 2 sun-dried tomatoes packed in oil, drained and minced (1 tbsp/15 mL) 2 tsp (10 mL) finely chopped fresh rosemary 1 small garlic clove, pressed servings | 35-min prep time | 2-hr, 35-min total time
3. Choose which compound butter you’d like. Combine all the ingredients in a small bowl. Place the butter mixture on a small piece of plastic wrap or parchment paper and wrap tightly into a small log. Refrigerate until ready to serve.
U.S. nutrients per serving (steak only): Calories 280, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 90 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 0 g, Sugars 0 g (includes 0 g added sugar), Protein 23 g
½ tsp (2 mL) lemon zest 1 small garlic clove, pressed Chive Blue Cheese
3 tbsp (45 mL) butter, softened 1 tbsp (15 cheesecrumbledmL)blue 2 tsp (10 mL) finely chiveschopped
Tomato
Directions1.
3 tbsp (45 mL) butter, softened
1 tbsp (15 mL) canola oil
6. Transfer to a cutting board and top with slices of compound butter. Let stand at least 5 minutes. Cut each steak in half to serve.
31 Sous Vide Cooking
1 tsp (5 mL) salt ½ tsp (2 mL) black pepper
4. When the timer is up, press . Remove the bag from the water and the steaks from the bag. Remove the butter from refrigerator.
Sun-Dried
4
32 Sous Vide Pork Chops
Directions1. Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill lin e with water. Lock the lid and select . Set to 140°F (60°C) and the timer to 2 hours. Press and hold 2. Add the thyme, garlic powder, and salt in a small bowl; mix to combine. Season both sides of the pork chops. Place the pork chops in a single layer in a gallon-sized resealable bag, remove the air, and seal.
Sous
Vide Cooking
6. Reduce the heat to medium. Add the bell pepper; cook and stir for 2 minutes. Add the reserved juice, corn, orange juice, and butter. Cook and stir until the sauce has thickened slightly, about 2 minutes.
Ingredients
½ tsp (2 mL) salt 4 boneless pork chops, 1" (2.5-cm) thick (6 oz./175 g each), patted dry
1 red bell pepper, seeded and diced
¼ cup (60 mL) orange juice
2 tbsp (30 mL) butter
4 servings | 35-min prep time | 2-hr, 35-min total time U.S. nutrients per serving: Calories 490, Total Fat 32 g, Saturated Fat 12 g, Cholesterol 115 mg, Sodium 740 mg, Carbohydrate 14 g, Fiber 3 g, Sugars 9 g (includes 0 g added sugar), Protein 32 g
33
1 tbsp (15 mL) vegetable oil
5. Heat the oil in a large cast iron or stainless steel skillet on high heat for 3–5 minutes. Sear until well browned, about 1 minute per side. Remove and set aside.
1 can (15.25 oz./451 mL) whole kernel corn, drained
7. Divide the corn mixture onto plates and top with the pork chops. Drizzle any sauce left in the skillet over the chops.
3. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press . When the timer is up, press 4. Remove the bag from the water and the pork chops from the bag reserving the juice. Pat the chops with a paper towel to dry.
1 tsp (5 mL) dried thyme 1 tsp (5 mL) garlic powder
34 Sous Vide Salmon
35
Cooking
Directions1.
6. Place the salmon on the sheet pan with the asparagus. Broil for 3–5 minutes or until the salmon is slightly golden brown and the asparagus is tender. You can remove the salmon and continue broiling the asparagus for 3–4 minutes if you like it more cooked. Sprinkle the green onion over salmon before serving. Cook’s Tip Keeping the skin on the salmon helps hold the fillets together while cooking. After broiling, you can immediately remove the skin while the fish is hot if you’d like.
|
Calories 480 , Total Fat 30 g, Saturated Fat 6 g, Cholesterol 95 mg, Sodium 750 mg, Carbohydrate 15 g, Fiber 2 g, Sugars 11 g (includes 9 g added sugar), Protein 38 g Asparagus 1
trimmedasparagus,
4
U.S. serving: bunch 1 tbsp (15 mL) 1⁄8 tsp (0.5 mL)
olive oil
Salmon & Marinade ¼ cup (60 mL) reducedsodium soy sauce
Sous Vide
3. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid. Press 4. Combine the asparagus, oil, and salt in a large bowl. Place the asparagus on a large sheet pan.
2 tbsp (30 mL) rice vinegar 2 tbsp (30 mL) honey 1 tbsp (15 mL) sesame oil 1 tsp (5 mL) fresh ginger, peeled and grated (or ¼ tsp/1 mL dried) ½ tsp (2 mL) garlic powder 4 skin-on salmon fillets (6 oz./175 g each), patted dry 1 green onion, thinly sliced servings 5-min prep time | 1-hr, 35-min total time
5. Five minutes before the sous vide timer is up, place the oven rack 2–5" (5–13 cm) from the broiler and preheat on high. When the timer is up, press Carefully remove the bag from the water. Drain the marinade from the bag.
Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill line with water. Lock the lid and select Set to 120°F (49°C) and the timer to 60 minutes; press and hold 2. Combine the marinade ingredients in a small bowl. Place the salmon in a single layer in a gallon-sized resealable plastic or silicone bag; pour in the marinade, remove the air, and seal. Refrigerate.
nutrients per
salt
36 Sous Fire-RoastedVideChicken
Ingredients
1 tsp (5 mL) salt
Vide Cooking
1 tsp (5 mL) garlic powder
Directions1.
1⁄3 cup (75 mL) fresh basil, coarsely Optional:choppedGratedParmesan cheese
Place in a single layer in a gallon-sized resealable bag, remove the air, and seal.
1 can (15 oz./398 mL) fire-roasted diced tomatoes, undrained
1 tsp (5 mL) paprika
37
4 boneless, skinless chicken breasts, 1" (2.5-cm) thick (6 oz./175 g each)
5. To serve, pour half of the sauce into a serving dish. Top with the chicken and the remaining sauce. Sprinkle with Parmesan cheese, if you’d like.
2 tbsp (30 mL) olive oil
½ tsp (2 mL) black pepper
6 large garlic cloves, thinly sliced ¾ tsp. (4 mL) red pepper flakes
Sous
Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill lin e with water. Lock the lid and select . Set to 145°F (63°C) and the timer to 2 hours. Press and hold 2. Season the chicken with salt, garlic powder, paprika, and black pepper.
4. For the sauce, pour the water out of inner pot and wipe dry. Set to on Med and heat the oil for 3 minutes. Add the garlic and red pepper flakes. Cook, stirring frequently, until the garlic begins to brown, 1–2 minutes. Add the onion and cook until softened, 3–4 minutes, stirring frequently. Add the tomatoes and reserved juice. Simmer until slightly reduced, 3–4 minutes. Press . Stir in the basil.
1 medium onion, finely chopped
3. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press . When the timer is up, press . Remove the bag from the water. Remove the chicken from the bag reserving the juice.
4 servings | 5 min prep time | 2-hr, 50-min total time U.S. nutrients per serving: Calories 310, Total Fat 11g, Saturated Fat 2 g, Cholesterol 125mg, Sodium 890 mg, Carbohydrate 9 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 40 g
38 Slow Cooker Butter Chicken
Cooked white basmati rice Chopped cilantro, naan
1
Cook’s Tip
39
1 tsp (5 mL) cumin tsp (5 mL) turmeric tsp (5 mL) sugar tsp (5 mL) salt
2. Lock the lid and select on High for 4 hours or Low for 6 hours; press and hold 3. When the timer is up, press . Unlock the lid and stir in the cream. Serve with basmati rice. Top with chopped cilantro and serve with naan, if you’d like.
2 tsp (10 mL) smoked paprika
1
The way you prepare your ginger can change the flavor and texture of your dish. Grating ginger releases more juice and gives the ginger a more intense flavor than other preparations, while finely chopping gives the ginger a crunch and less intense flavor.
6 servings | 15-min prep time | 4-hr, 15-min total time U.S. nutrients per serving: Calories 360, Total Fat 21 g, Saturated Fat 11 g, Cholesterol 185 mg, Sodium 570 mg, Carbohydrate 9 g, Fiber 2 g, Sugars 2 g (includes 1 g added sugar), Protein 32 g
Cook
Optional:
1 can (6 oz./156 g) tomato paste ¾ cup (175 mL) water ½ medium red onion, finely chopped 4 tbsp (60 mL) butter 6 garlic cloves, pressed 1" (2.5-cm) piece of ginger, peeled, minced, about 1 tbsp (15 mL) (see cook's tip)
1 tbsp (15 mL) ground coriander
2 lbs. (1 kg) boneless, skinless chicken thighs, cut into 1" (2.5-cm) pieces
Ingredients
1
Directions1. Combine the chicken with the remaining ingredients, except the heavy whipping cream, in the inner pot of the Deluxe Multi Cooker.
½ tsp (2 mL) cayenne pepper ½ cup (125 mL) heavy whipping cream
Slow
40 Even More Recipes to Make & Love You’ll have even more delicious choices when using our Deluxe Multi Cooker accessories! Pressure Cooker Multigrain Bread ..................................................................................42 Pressure Cooker Beet Salad 44 Pressure Cooker Shrimp & Grits.....................................................................................46 Pressure Cooker Barbacoa Burrito Bowl With Cilantro-Lime Rice ..................................48 Lemon-Raspberry Cheesecake With Raspberry Whipped Cream 50 Pressure Cooker ChocoFlan ............................................................................................52 Sous Vide Egg Bites 54 Sous Vide Stuffed Burgers ..............................................................................................56 Sous Vide Pork Tenderloin With Vegetables 58 Enjoy an Extra Serving on Our Website Pressure Cooker Carnitas Pressure Cooker Cheddar Broccoli Risotto With Chicken Pressure Cooker Pot Roast With Mashed Potatoes Pressure &MediterraneanCookerChickenRiceBowls U.S. Canada U.S. Canada U.S. Canada U.S. Canada
2. Add food to the basket(s) and lower into the Deluxe Multi Cooker. Lock the lid, select , and set the time according to the chart. Press and hold . When the timer is up, press to manually release the pressure. Soft foods cook during the pressure-building time. Set the time for 1 minute and when the time is displayed, press and 3. Carefully remove the lid and lift the basket(s) out by the handle using oven mitts.
Small See above Baby Carrots 1 lb. (450 g) Small 6 min
Large See above
Asparagus 1 lb. (450 g), cut into 2" (5-cm) pieces
Vegetables
Boneless, Skinless Chicken Breasts
Using the Steamer Baskets
1 lb. (450 g). Lay flat in the basket without overlapping. Large 8 min Chicken Sausage 14 oz. (397 g). Pierce several times with a fork. Small 6 min
2 lbs. (1 kg), rinse in cold water Large See above Salmon Filets 12 oz. (340 g). Lay as flat as possible in the basket. Large 5 min Shrimp (frozen) 2 lbs. (1 kg) Large See above
Steam vegetables, meat, fish, dumplings, and even make tamales with our steamer baskets. Plus, you can easily cook two different foods at the same time!
Butternut Squash 1 lb. (450 g), cut into 1" (2.5-cm) pieces Small 12 min Cauliflower Florets 1 lb. (450 g), cut into 2" (5-cm) pieces
Large See above Green Beans 1 lb. (450 g), whole or cut into 2" (5-cm) pieces Large 1 min Red Potatoes (small) 1–2 lbs. (450 g–1 kg), cut into quarters Large 6 min Sweet Potatoes 1–2 lbs. (450 g–1 kg), peeled and cut into 1" (2.5-cm) pieces
Broccoli Florets 1 lb. (450 g), cut into 2" (5-cm) pieces
Large 1 lb. (450 g): 8 min 2 lbs. (1 kg): 12 min
Other Foods
Basket Size Time
Hard-Boiled Eggs Up to 7 eggs. Place in the basket in a single layer. Large 12 min Mussels
1. Fill the inner pot of the Deluxe Multi Cooker with 1 cup (250 mL) of water.
Pressure Cook
41
42 Pressure MultigrainCookerBread
2. Add the remaining flour and beat until thoroughly mixed into a stiff batter. Brush the inside of the Pressure Cooker Ceramic Pot with oil and place the dough into the pot. Place the ceramic pot on the wire cradle and lower it into the inner pot of the Deluxe Multi Cooker. Lock the lid and select on Med for 30 minutes. Press and hold 3. When the timer is up, press . Remove the ceramic pot. Scrape the dough out and shape it into a mound (the dough will be slightly sticky). Clean the ceramic pot and lightly brush the inside with oil. Place the dough back in the pot.
12 servings |
Yogurt43
¼ cup (50 mL) butter, softened ¼ cup plus 2 tbsp (80 mL) honey, divided Oil for brushing 1-hr, 45-min prep time | 2-hr, 30-min total time
In a large mixing bowl, combine ¾ cup (175 mL) of the oats, yeast, salt, and 2 cups (500 mL) of flour. Add the water, butter, and ¼ cup (50 mL) of the honey. Beat on low speed with an electric mixer until moistened then on medium speed for 3 minutes.
5. When the timer is up, press . Carefully remove the ceramic pot from the wire cradle and bake, uncovered, until the top of the bread is a deep golden brown, 40–45 minutes. Place on a cooking rack for 10 minutes, then remove the bread from the pot. Cool completely. Cook’s Tip The bread flour in this recipe will give your bread better texture. If you substitute allpurpose flour, the bread won’t hold together as well when you slice it.
4. Microwave the remaining 2 tbsp (30 mL) of honey on HIGH for 10 seconds. Brush the top of the dough with warm honey and sprinkle with the remaining 2 tbsp (30 mL) of oats. Lower the ceramic pot into the Deluxe Multi Cooker. Lock the lid and select on Med for 30 minutes. Press and hold . Meanwhile, preheat the oven to 350°F (180°C).
Directions1.
Ingredients ³⁄4 cup plus 2 tbsp (205 mL) old-fashioned oats, divided 1 pkg (2¼ tsp/8 g) active dry yeast 1 tsp (5 mL) salt 3½ cups (875 mL) bread flour, divided 1¼ cups (300 mL) warm (120°F–130°F/49°C–54°C)water
U.S. nutrients per serving: Calories 230, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 40 g, Fiber 2 g, Sugars 8 g, Protein 6 g You’ll Also Need: Pressure Cooker Ceramic Pot
44 Pressure Cooker Beet Salad
5 oz. (150 g) feta or goat cheese, Optionalcrumbledtoppings: Slivered almonds, dried cranberries
Directions1.
3. Lock the lid and select (high pressure) for 10 minutes. When the timer is up, press , then press to manually release the pressure. Drain the beets, reserving ¹/ ³ cup (75 mL) of the cooking liquid. Place the beets in the refrigerator (see cook’s tip).
1 tsp (5 mL) Italian seasoning
½ cup (125 mL) sour cream or Greek yogurt
4. For the dressing, whisk together the sour cream and the reserved liquid until smooth. Chill until ready to serve.
½ cup (125 mL) olive oil
1 lb. (450 g) golden beets (about 4 medium), cleaned and peeled ¾ cup (175 mL) orange juice
1 tbsp (15 mL) honey or agave
U.S. nutrients per serving: Calories 330, Total Fat 27 g, Saturated Fat 8 g, Cholesterol 35 mg, Sodium 1,090 mg, Carbohydrate 19 g, Fiber 3 g, Sugars 14 g (includes 3 g added sugar), Protein 6 g
2 tsp (10 mL) salt
Ingredients
Cut the beets into ¼" (6-mm) slices and place in the inner pot of the Deluxe Multi Cooker.
2 large beefsteak tomatoes, sliced
Any color beets will work. With red beets, the cooking liquid makes a bright pink dressing!
5. To serve, alternately arrange the beets and tomato slices on a platter. Top with the arugula and feta. Sprinkle on the almonds and cranberries, if you’d like. Drizzle with the dressing or serve on the side. Cook’s Tips
5 oz. (150 g) arugula (about 4 cups/1 L)
½ tsp (2 mL) garlic powder
To clean beets, cut the top and bottom off, then peel with a vegetable peeler or paring knife. If you’d like to serve the salad right away, you can place the cooked beets in an ice bath to quickly cool them.
45 Pressure Cook 6 servings | 15-min prep time | 30-min total time
¼ cup (60 mL) apple cider vinegar
1 tsp (5 mL) black pepper
2. In a small bowl, whisk together the orange juice, oil, vinegar, honey, salt, pepper, onion powder, Italian seasoning, and garlic powder; pour over the beets.
1 tsp (5 mL) onion powder
46 Pressure Cooker Shrimp & Grits
4 oz. (125 g) cheddar cheese, coarsely grated (1 cup/250 mL)
1 cup (250 mL) instant grits or instant polenta (see cook’s tip) ¼ tsp (1 mL) salt
6 servings | 5-min prep time | 30-min total time U.S. nutrients per serving: Calories 360, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 160 mg, Sodium 980 mg, Carbohydrate 28 g, Fiber 1 g, Total Sugars 3 g (includes 0 g added sugars), Protein 27 g You’ll Also Need: Pressure Cooker Ceramic Pot
Set the Deluxe Multi Cooker to on Med; press and hold . Add the oil to the inner pot and heat for 2 minutes. Add the sausage and cook until browned, about 3 minutes. Add the peppers, white parts of the onions, garlic, and Seasoning Salt. Cook until softened, about 3 minutes.
2. Stir in the tomatoes and shrimp; press . Place the wire rack on top of the shrimp.
3. Pour the water into the Pressure Cooker Ceramic Pot ; whisk in the grits or polenta and salt. Cover and carefully lower the pot onto the rack. Lock the lid and select ; press and hold . When the timer is up, press . Press to manually release the pressure.
Directions1.
Shrimp 1 tbsp (15 mL) vegetable oil 2 links spicy chicken sausage (like andouille), sliced 1 green bell pepper, seeded and sliced 1 orange or yellow bell pepper, seeded and sliced 2 green onions, thinly sliced 2 garlic cloves, pressed 1 tbsp (15 mL) Seasoning Salt
47
4. Whisk the grits until smooth, then whisk in the cheese. Serve the shrimp and sausage over the grits. Top with the remaining green onions.
1 can (14.5 oz./411 g) fire-roasted diced tomatoes, undrained 1 lb. (450 g) medium shrimp (41–50 count), peeled, deveined, and tails removed
Pressure Cook
Grits
Cook’s Tip Instant polenta has a coarser texture, closer to how this dish is traditionally served, whereas instant grits are finer and found in most grocery stores. With such a slight difference in texture, use whichever is available in your area. It’ll be delicious whatever type you use.
3 cups (750 mL) boiling water
48 Barbacoa Burrito Bowl With Cilantro-Lime Rice
1½ lbs. (700 g) beef chuck or pot roast, fat trimmed, cut into 2" (5-cm) cubes
1½ cups (375 mL) long-grain white rice, rinsed 2 cups (500 mL) low-sodium chicken broth
49 Pressure Cook
6 servings | 15-min prep time | 50-min total time U.S. nutrients per serving: Calories 360, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 65 mg, Sodium 610 mg, Carbohydrate 42 g, Fiber 1 g, Sugars 1 g (includes 0 g added sugar), Protein 27 g You’ll Also Need: Pressure Cooker Ceramic Pot
5. To serve, fluff the rice with the remaining cilantro and the lime juice. Shred the beef. Place the rice and beef in a bowl and add your favorite toppings. Cook’s Tip Love the chipotle sauce? Of course you do! Go ahead and use it with chicken, fish, or pork carnitas, to give any meal a zesty boost.
1 garlic clove, pressed
Cilantro-Lime Rice
Barbacoa
2 chipotle chili peppers in adobo sauce (canned)
Directions1.
3. To make the rice, place the rice, broth, garlic, and half of the cilantro into the Pressure Cooker Ceramic Pot and cover. Place the wire rack in the inner pot with the beef. Place the pot into the wire cradle and lower it onto the wire rack. Set to for 20 minutes.
2. Set the Deluxe Multi Cooker to on High. Heat the oil in the inner pot for 3 minutes. Season the beef with salt and pepper. Add the beef and brown on all sides. Pour the chipotle mixture over the beef and continue cooking for 5 minutes.
1⁄3 cup (75 mL) fresh cilantro leaves, divided ½ lime, juiced Optional toppings: Lime wedges, avocado slices, sliced green onions, tomato, cheese, jalapeños, guacamole
2 tbsp (30 mL) apple cider vinegar
2 tsp (10 mL) Chipotle Rub 2 garlic cloves, peeled 1 tbsp (15 mL) vegetable oil
4. When the timer is up, let the steam release naturally for 10 minutes, then press . Press . Carefully remove everything from the inner pot.
Combine the chicken broth, vinegar, lime juice, chipotle peppers, rub, and garlic in a narrow jar or container. Puree with an immersion blender until smooth.
½ tsp (2 mL) salt ½ tsp (2 mL) black pepper
2 tbsp (30 mL) lime juice
Beef ½ cup (125 mL) low-sodium chicken broth
50 Lemon-Raspberry Cheesecake With Raspberry Whipped Cream
Pressure Cook
Cook’s Tip The secret to a pretty top is to not over-swirl. Run a knife or toothpick through the raspberry jam and cheesecake filling until it’s just marbled.
sugar), Protein 7 g You’ll Also Need: Pressure Cooker Springform Pan
Filling
1 tbsp (15 mL) cornstarch
530, Total Fat 39
2 tbsp (30 mL) seedless raspberry jam
Directions1.
Crust
5. When the timer is up, let the steam release naturally for 10 minutes, then press . Press 6. Carefully remove the pan* and the foil covering. The center may not look completely set but will firm as it cools. Let cool completely. Loosen the collar of the pan, cover, and refrigerate for at least 3 hours, or overnight.
* The springform pan will be hot, so use oven mitts or grips when removing from the inner pot.
1 cup (250 mL) heavy whipping cream
1 cup (250 mL) shortbread cookie crumbs (about 5 oz./150 g of cookies)
4. Pour 1 cup (250 mL) of water into the inner pot of the Deluxe Multi Cooker. Add the wire rack to the inner pot. Place the pan in the wire cradle and lower it onto the rack. Lock the lid and select . Press and hold
3. Spoon the raspberry jam randomly over the filling. Use a knife to gently swirl into the filling (see cook’s tip). Cover the pan with foil.
Combine the cookie crumbs, melted butter, and sugar in a small bowl. Press the crumb mixture evenly into the bottom of the Pressure Cooker
7. For the raspberry whipped cream, whisk the cream and powdered sugar in a medium plastic mixing bowl with an electric mixer on mediumhigh speed until soft peaks form. Add the jam and continue whisking until stiff peaks form.
Raspberry Whipped Cream
U.S. nutrients per serving: Calories g, Saturated Fat g, Cholesterol mg, mg, g, g (includes g added
22
150
2 pkg (8 oz./250 g each) cream cheese, softened ½ cup (125 mL) granulated sugar
Sodium 260
Carbohydrate 40
15
8. To serve, top each slice with whipped cream, raspberries, and cookie crumbs, if you'd like.
| 1-hr,
Optional toppings: Fresh raspberries, shortbread cookie crumbs
1 tbsp (15 mL) granulated sugar
2 tbsp (30 mL) butter, melted
1 tbsp (15 mL) powdered sugar
Springform Pan 2. For the filling, use an electric mixer on medium speed to beat the cream cheese in a large plastic bowl. Add the sugar, eggs, lemon juice, lemon zest, and cornstarch. Beat until just incorporated (overmixing will cause the cheesecake to crack). Spread the filling evenly over the crust.
51
¼ cup (60 mL) seedless raspberry jam
8 servings | 20-min prep time 15-min total time
2 Juiceeggs from 1 lemon, plus zest from 2 lemons
Fiber 0 g, Sugars 31
52 Pressure Cooker Chocoflan
4. When the timer is up, press , then press to manually release the pressure. Carefully lift the pan out and remove it from the wire rack.* Let cool in the pan for 1 hour before releasing.
2 tbsp (30 mL) vegetable oil, plus additional for oiling the pan
1 cup (250 mL) evaporated milk ¾ cup (175 mL) sweetened condensed milk
3. Pour 1 cup (250 mL) of water into the inner pot of the Deluxe Multi Cooker ; lower the rack and cake pan into the inner pot. Lock the lid and select for 15 minutes. Press and hold
½ cup (125 g) water
1½ cups (375 mL) devil’s food or dark chocolate cake mix
2. For the custard, whisk the egg, egg yolks, and sour cream together in a small bowl. Add the remaining ingredients and mix until well combined. Slowly pour over the cake batter.
53 Pressure Cook 8 servings | 10-min prep time | 25-min total time
5. Loosen the cake from the pan and carefully invert the pan onto a serving dish. Serve immediately or refrigerate.
* The pan and rack will be hot, so use oven mitts or grips when removing from the inner pot.
Directions1. Place the Pressure Cooker Fluted Cake Pan on the wire stand. Add the caramel to the bottom of the pan, then lightly spray or coat the sides of the pan with oil. Whisk the oil, cake mix, water, and egg together in a small bowl. Evenly distribute the batter on the caramel.
Cake ¼ cup (60 mL) caramel sauce
U.S. nutrients per serving (1 slice): Calories 360, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 115 mg, Sodium 360 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 25 g, Protein 9 g You’ll Also Need: Pressure Cooker Fluted Cake Pan
1 tsp (5 mL) vanilla extract
½ cup (125 mL) sour cream
1 egg Custard
1 egg 2 egg yolks
54 Sous Vide Egg Bites
1⁄3 cup (75 mL) cottage cheese (any type) ¼ tsp (1 mL) salt Oil for spritzing or brushing ¾ cup (175 mL) optional add-ins (cooked meat, cheese, diced vegetables)
You’ll Also Need: Silicone Egg Bites Mold
Directions1. Fill the inner pot of the Deluxe Multi Cooker with 7 cups (1.75 L) of water. Lock the lid and select . Set to 172°F (78°C) for 90 minutes. Press and hold to preheat.
3. Spritz or brush the wells of the Silicone Egg Bites Mold with oil. Divide the egg mixture evenly between the wells, no more than 2/3 full. Evenly distribute any add-ins into the egg mixture and gently push down with a silicone spatula to submerge. Cover with the egg bites lid and place on the egg bites rack.
Cook’s Tips When using veggies, avoid frozen veggies and those that have a lot of moisture, like tomatoes (use sun-dried tomatoes instead). Cooked meat and cheese combinations are great! Think chorizo and Mexican cheese, ham and Swiss, or whatever you like or have in the fridge. Egg bites can be made ahead and frozen. For a protein-packed breakfast or snack, just thaw and heat in the microwave for a couple of minutes.
7 servings |
→ Visit our blog to learn more ways to use the Silicone Egg Bites Mold. U.S. Canada
10-min prep time | 2-hr, 10-min total time
55 Sous Vide Cooking
U.S. nutrients per serving: Calories 70, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 160 mg, Sodium 180 mg, Carbohydrate 1 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 7 g Ingredients 6 large eggs*
* For egg white bites, replace the whole eggs with 12 egg whites or 1½ cups (375 mL) of liquid egg whites
2. Meanwhile, combine the eggs, cottage cheese, and salt in a small bowl.
4. When the Deluxe Multi Cooker displays Add, open the lid and use the rack to carefully lower the mold into the inner pot. Lock the lid; press 5. When the timer is up, press . Remove the rack and mold; remove the mold lid. Invert the mold onto a cutting board and gently squeeze or pinch the bottom to release the egg bites. If needed, you can use a silicone spatula or other non-sharp tool to remove the egg bites from the mold. Let cool to serve or store.
56 Sous Vide Stuffed Burgers
6. Heat the oil in a cast iron skillet on mediumhigh heat for 3 minutes. Remove the burgers from the bag, pat dry, and sear until well browned, about 1 minute per side.
2 oz. (60 g) reduced-fat sharp cheddar cheese, coarsely grated (½ cup/125 mL), divided 2 oz. (60 g) Monterey Jack cheese, coarsely grated (½ cup/125 mL), divided serving: Fat Saturated mg, Carbohydrate g, (includes g added sugar), lbs. (700 g) lean ground beef tsp (5 mL) salt tsp (5 mL) black pepper tbsp (15 mL) potato buns of tomato, about 2 large of romaine lettuce cooked bacon
Fat 15 g, Cholesterol 145 mg, Sodium 1,410
7. To assemble the burgers, place a patty on a bun and top with lettuce, tomato, and bacon.
1
Directions1.
U.S. Canada
¼ cup (60 mL) 2% plain low-fat Greek yogurt ½ jar (4 oz./125 g) diced pimientos (about ¼ cup/60 mL), drained tsp (0.5 mL) black pepper
85%
Calories 660, Total
Fiber 1 g, Sugars 6 g
38 g,
1⁄8
4 servings | 15-min prep time | 2-hr, 15-min total time U.S. nutrients per
Cook’s Tips Cooking burgers sous vide gives you the doneness you want. If you prefer, you can set to 130°F (54°C) for medium-rare or 145°F (63°C) for medium-well. For serving flexibility, the burgers will maintain their temperature in the water bath for up to two hours after cooking. Store any leftover dip in the fridge. You can also serve it with crackers, pretzels, or veggies.
30
Protein 47 g Burgers 1½
8 slices
57
1 green onion, cut in 3 pieces
Sous Vide Cooking
5. Place the burgers in a single layer in a large resealable freezer bag with space between each burger, remove the air, and seal. When you hear beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press . When the timer is up, press . Carefully remove the bag.
1
3. Season the ground beef with the salt and pepper, mix, and divide into eight equal portions, about 3 oz. (90 g) each. Flatten each into a 4"–5" (10–13-cm) patty. Gently make a very shallow well in each patty about 2½" (6 cm) in diameter.
→ Our Reusable Storage Bags are perfect for sous vide cooking! You can find them on pamperedchef.com or pamperedchef.ca.
Fill the inner pot of the Deluxe Multi Cooker with water to 1" (2.5 cm) below the 1/2 fill line. Lock the lid and select . Set to 140°F (60°C) for 2 hours for medium burgers (see cook’s tip); press and hold . While preheating, make the dip.
3
8 slices
2. For the dip, process the onion in a food processor until finely chopped. Add the yogurt, pimientos, and pepper; process until combined. Add half of the grated cheeses; process to combine, scraping down the sides of the bowl as needed. Repeat with the remaining cheese; set aside.
oil 4
Pimiento Cheese Dip
4. Place 2 tbsp (30 mL) of cheese dip into each well of four patties. Cover with the remaining patties. Carefully press the sides together to seal the edges.
1
4 pieces
58 Sous Vide Pork Tenderloin With Vegetables
4 servings | 5-min prep time | 2-hr, 35-min total time U.S. nutrients per serving: Calories 390 Total Fat 23 g, Saturated Fat 4.5 g, Cholesterol 110 mg, Sodium 1,270 mg, Carbohydrate 8 g, Fiber 2 g, Sugars 2 g (includes 0 g added sugar), Protein 38 g
4. Heat the remaining oil in a large skillet over high heat for 3–5 minutes. Transfer the pork and vegetables to the skillet, reserving the liquid. Sear the pork until browned, 1–2 minutes per side, and sauté the vegetables until they reach desired tenderness, 2–4 minutes.
→ Our Reusable Storage Bags are perfect for sous vide cooking! You can find them on pamperedchef.com or pamperedchef.ca. U.S. Canada Ingredients
Directions1. Fill the inner pot of the Deluxe Multi Cooker with water to just below the 1/2 fill line. Lock the lid and select . Set to 140°F (60°C) for 2 hours for medium (see cook’s tip). Press and hold . While preheating, place the pork tenderloin, squash, and green beans in a large resealable freezer bag.
3. When you hear beeps and Add is displayed, open the lid and submerge the bag into the water with the seal above the water. Lock the lid; press When the timer is up, press . Carefully remove the bag.
2 tsp (10 mL) salt
1 tsp (5 mL) black pepper
1 pork tenderloin (about 1½ lbs./700 g) 2 yellow squash (about 1 lb./450 g), cut into ½" (1-cm) half moons 1½ cups (375 mL) fresh green beans (about 10 oz./300 g), trimmed 1⁄3 cup, plus 1 tbsp (90 mL) olive oil, divided
1 tbsp (15 mL) Herbs de Provence Seasoning
1 tbsp (15 mL) onion powder
Cooking
Sous Vide
5. Remove the pork and let rest for 5 minutes before slicing. Place the veggies on a platter and top with the sliced pork. Serve with the reserved juice, if you’d like.
1 lemon, juiced (about 3 tbsp/45 mL)
2. In a small bowl, whisk together 1⁄3 cup (75 mL) of oil, lemon juice, seasoning, onion powder, salt, and black pepper. Pour into the bag and gently massage to evenly distribute the liquid.
Cook’s Tip Cooking pork to medium keeps the inside moist and tender, like a steak. And, as it rests after cooking, the internal temperature will increase a bit.
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