Deluxe Multi Cooker
Cooking Guide
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!
Get to Know Your Deluxe Multi Cooker
16 Presets
Center Display
SteamRelease Button
Cancel Button
Selector Wheel/Start Button Lid Rest Tab Pressure Indicator
SteamRelease Valve
Lid Rest Slots
Stainless Steel Inner Pot
On the back: On/Off Switch Cord Storage
Wire Rack
Carrying Handles
3
Control Buttons Steam-Release This releases pressure after cooking is done. •N atural 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.
•M anual Release is when you press
immediately after cooking is done. This stops certain foods like pasta from overcooking.
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 , press to start. start cooking on Cancel You can press this at any time to cancel an operation.
16 Presets The cook time can be adjusted in all presets. Pressure Settings Default Time
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
More Cooking Methods
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.
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.
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.
Defaults
20 min
Low: 8 hr High: 4 hr
140°F (60°C) 3 hr
40 min 15 min Use for heat-resistant plastic, silicone, stainless steel, etc.
4
30 min Time only adjusts up.
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.
8 hr
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 , , , , or . with
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 .
Circle Indicator
This shows the progress of preheating, cooking, and keeping your food warm so you know the status at all times.
Low, Med, High Temp
and , you can cook on Low, Med, or For 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.
5
Which Cooking Method? That depends on three things: time, temperature, and texture. See how to get the very best results, every time. Pressure Cook
No planning required! Fast, flavorful meals, even from frozen. How It Works Pressure and steam speed up cooking up to 70% faster than other methods, locking in nutrients and adding moisture. Best For Quick cooking: Enjoy fork-tender pot roast in under an hour! Most foods: Chicken, roasts, firm veggies, potatoes, dried beans, rice, soup, dessert, you name it!
Need to Know • Liquid creates the steam and pressure, so add at least 1 cup (250 mL) or what the recipe calls for. • It takes a little time for pressure to build, like preheating the oven, but you’ll more than make up the time during cooking. • Once cooking begins, there’s no peeking. Let the presets take the guesswork out of making everyday favorites.
Slow Cook
Zero fuss. Just add ingredients and let it do its thing. 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. oasts, soups, chili: Soup, stew, and chili are always winners. So R are briskets, short ribs, chuck roasts, pork shoulder, and lamb shanks.
Need to Know •W e recommend using fresh or thawed meat for recipes made with the slow cooker setting. • It’s best to brown meat first for better flavor and texture. • Y ou 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). • F resh herbs, other than rosemary, dry out during slow cooking, so use dried herbs or add fresh herbs right at the end.
6
Sous Vide
The secret to restaurant-quality steaks, fish fillets, and chops.
How It Works 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. 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. 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. Water Bath Know-How • S tore-bought resealable freezer bags are sturdier than storage bags. You can also use reusable silicone bags or vacuum-sealed bags. • Place the food in a single layer in the bag so everything cooks evenly. • 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. • To cook, fully 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. Need to Know • Preheating the water takes about 35 minutes, so this is a good time to prep and marinade. • 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%. • 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. • 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. • 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.
7
Homemade Yogurt With just two ingredients and five minutes of hands-on time, you can have creamy yogurt, made just the way you like it. Yogurt Vocabulary 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! 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.
Need to Know Before Culturing
• 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). • 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.
Thick Yogurt
• 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. • 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.
Storing
• Gently spoon into individual portions or storage containers without stirring. • You might notice some separation. This is normal, especially with longer culturing. • Will stay fresh in your refrigerator for up to two weeks.
Next Batches
• You can use yogurt starter from your homemade yogurt for up to a week. • 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.
Homemade Yogurt Makes 8 cups (2 L)
8 cups (2 L) 2% milk ½ cup (125 mL) plain unsweetened yogurt with active cultures
Homemade Vanilla Yogurt Makes 8 cups (2 L)
8 cups (2 L) 2% milk ½ cup (125 mL) plain unsweetened yogurt with active cultures 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. 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. 4. Cover and select on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold . 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.
Cook’s Tips 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.
→ Visit our blog to see how to make yogurt with nut milks and freeze-dried cultures. U.S.
Canada
9
Getting Started Recipes Learn how easy it use different settings and cooking methods with these foolproof recipes.
Easy-to-Peel Hard-Boiled Eggs 1. Place the wire rack in the inner pot of the Deluxe Multi Cooker. 2. A dd 1 cup (250 mL) of water to the inner pot and place 6 eggs on the wire rack. 3. Lock the lid and select 4. W hen the timer is up, press
; press and hold . Press
.
5. R emove the eggs and place in cold, running water for several minutes to stop the cooking.
Sous Vide Carrots 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 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 . 2. P lace the carrots, butter, sugar, salt, and pepper in a single layer in a gallon-sized resealable bag, remove the air, and seal. 3. W hen you hear beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid; press . 4. When the timer is up, press remove the bag.
. Carefully
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.
10
.
Pressure Cooker Chicken Parmesan Pasta 2 tbsp (30 mL) olive oil, divided 1 lb. (450 g) chicken tenderloins, cut into bite-size pieces 2 tbsp (30 mL) Italian seasoning 1 jar (24 oz./650 mL) tomato pasta sauce 2 cups (500 mL) uncooked penne pasta (8 oz./250 g) 1 cup (250 mL) water 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL) 3 oz. (90 g) mozzarella cheese, coarsely grated (¾ cup/175 mL) 1. S et 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. A dd 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 . 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 . 4. W hen the timer is up, press
. Press
.
.
5. S tir the Parmesan cheese into the pasta. Top with mozzarella cheese and cover. Let stand for 3–4 minutes before serving.
11
Pressure Cooking Charts
Meat & Poultry
1. A dd at least 1 cup (250 mL) of water, broth, or sauce to the inner pot. 2. R emove the meat from its packaging (see cook’s tip) and add to the inner pot. Lock the lid. to start cooking. Select the setting and set the timer according to the chart; press and hold 3. W hen 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. 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
Beef
Weight
Fresh/Thawed
Frozen
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
Ribs
3–4 lbs. (1.5–2 kg)
35–40 min
1 hr 5 min–1 hr 15 min
Sausage links
1–2 lbs. (0.5–1 kg)
4–6 min
6–8 min
Shoulder, cut
3–4 lbs. (1.5–2 kg)
35–40 min
1 hr 5 min–1 hr 15 min
Shoulder, whole
3–4 lbs. (1.5–2 kg)
1 hr 20 min–1 hr 30 min
1 hr 50 min–2 hr
Tenderloin, whole
2–3 lbs. (1–1.5 kg)
16–18 min
30–35 min
Pork
12
Pressure Cook 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
Thighs, bone-in
2–3 lbs. (1–1.5 kg)
10–12 min
16–20 min
Thighs, boneless
2–4 lbs. (1–2 kg)
4–6 min
6–8 min
Tenderloins
2–4 lbs. (1–2 kg)
4–6 min
6–8 min
4–5 lbs. (2–2.5 kg)
25–30 min
40–45 min
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
Thighs, bone-in
2–3 lbs. (1–1.5 kg)
30–35 min
50–60 min
Whole
Turkey
13
Grains & Rice 1. R inse 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. 2. Select the setting and set the time. Press and hold
to start cooking.
3. When the timer is up, release the pressure using the recommended method.
Water
Time
Release Method
2¼ cups (550 mL)
25 min
Natural, 10 min
Brown basmati rice
1 cup (250 mL)
15 min
Natural, 10 min
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
Brown short-grain rice
1 1/4 cup (300 mL)
20 min
Natural, 10 min
Brown medium-grain rice
1 1/4 cup (300 mL)
20 min
Natural, 10 min
Couscous, pearl
1¼ cups (300 mL)
2 min
Natural, 10 min
Couscous, quick cook
1½ cups (375 mL)
1 min
Manual
Farro
1½ cups (375 mL)
12 min
Natural, 10 min
Millet
2 cups (500 mL)
8 min
Natural, 10 min
Quinoa
1½ cups (375 mL)
3 min
Manual
Steel-cut oats
3¼ cups (800 mL)
10 min
Natural, 10 min
White basmati rice
1 cup (250 mL)
4 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
White medium-grain rice
1½ cups (375 mL)
4 min
Natural, 10 min
White short-grain rice
1½ cups (375 mL)
4 min
Natural, 10 min
Barley, pearl
→ Visit our blog to learn how to make an oatmeal breakfast bar. U.S.
14
Canada
Pressure Cook
Beans & Legumes
1. R inse 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. 2. Select
and set the timer according to the chart. Press and hold
to start cooking.
3. W hen the timer is up, let the pressure naturally release for 10 minutes, then press
Time Black beans
25 min
Black-eyed peas
15 min
Chickpeas
40 min
. Press
Time Great Northern beans
28 min
Kidney beans, red 28 min Lentils, green
5 min
.
Time Navy beans
25 min
Pinto beans
25 min
Split peas, green or yellow
10 min
Vegetables 1. Add at least 1 cup (250 mL) of water and the prepared vegetables to the inner pot. Lock the lid. 2. Select
and set the timer according to the chart; press and hold
3. W hen the timer is up, press
. Press
to start cooking .
.
Tip: We don’t recommend pressure cooking tender vegetables such as peas, asparagus, or summer squash because they can easily overcook.
Place on Wire Rack
Time
Acorn squash 1½ lbs. (700 g), skin on, quartered
Yes
10 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
Broccoli 1½ lbs. (700 g), cut into 2" (5-cm) pieces
No
1 min
Brussels sprouts, whole 1 lb. (450 g), trimmed as needed Cut in half lengthwise, remove seeds Butternut squash 1½ lbs. (700 g) Peeled, cut into 1" (2.5-cm) pieces Cabbage 2½ lbs. (1.1 kg), cut into wedges with core intact
No
4 min
Yes No
13 min 5 min
No
3 min
Carrot 1 lb. (450 g), peeled, cut into 2" (5-cm) pieces
No
4 min
Cauliflower 2 lbs. (1 kg), cut into 2" (5-cm) pieces
No
1 min
Russet potatoes, red or golden 2 lbs. (1 kg), peeled (optional), cut into 1" (2.5-cm) pieces
No
5 min
Spaghetti squash 1 lb. (450 g), cut in half lengthwise, seeded
Yes
12 min
Sweet potatoes 2 lbs. (1 kg), peeled (optional), cut into 1" (2.5-cm) pieces
No
4 min
15
Sous Vide Charts
Meat & Poultry 1. F ill the inner pot to the 1/2 fill line with water. Lock the lid and select temperature and time according to the chart; press and hold .
. Set the
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 . 3. W hen 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!
Beef Burgers 4 patties (8 oz./125 g each), 80% lean ground chuck
Steak: New York strip, ribeye, sirloin, T-bone 1–1½" (2.5–4-cm) thick
Tenderloin 2-4" (5-10-cm) slices
Water Temperature
Doneness
Cook Time
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
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
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
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
160°F (71°C)
Well-done
16–18 hr
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
Pork Chops, boneless 1–1½" (2.5–4-cm) thick Ribs up to 3 lbs. (1.5 kg) Tenderloin 1½–2" (4–5-cm) slices
16
Sous Vide Cooking
Chicken Breasts, bone-in or boneless Thighs, bone-in or boneless
Water Temperature
Doneness
Cook Time
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
165°F (74°C)
So juicy and tender
2–4 hr
165°F (74°C)
Fall off the bone
4–8 hr
17
Seafood 1. F ill the inner pot to the 1/2 fill line with water. Lock the lid and select temperature and time according to the chart; press and hold .
. Set the
2. W hile 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. W hen 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.
Seafood Firm fish: Salmon, Mahi Mahi 1–2" (2.5–5-cm) fillets Shrimp 1 lb. (450 g)
Water Temperature
Doneness
Cook Time
125°F (52°C)
Flaky
1–11/2 hr
130°F (55°C)
Firm and tender
1–11/2 hr
135°F (57°C)
Barely opaque, tender
45 min–11/2 hr
140°F (60°C)
Firm
45 min–11/2 hr
Sous Vide Cooking
Fruits & Vegetables
1. F ill the inner pot to the 1/2 fill line with water. Lock the lid and select temperature and time according to the chart; press and hold .
. Set the
2. W hile 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 . 3. W hen the timer is up, press
. Remove the bag from the water.
Cook’s Tip 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.
Fruits
Water Temperature
Cook Time
Apple 3 large, cut in half
185°F (84°C)
11/2 hr
Pear 3 medium, cut in half
185°F (84°C)
11/2–2 hr
Pineapple 1 whole, cut into 1–2" (2.5–5-cm) pieces
185°F (84°C)
45 min–2 hr
Carrots Peeled
185°F (84°C)
2–21/2 hr
Asparagus Trimmed
185°F (84°C)
1–2 hr
Brussels sprouts Trimmed
185°F (84°C)
1–2 hr
Cauliflower florets
185°F (84°C)
1–2 hr
Broccoli florets
185°F (84°C)
1–2 hr
Red whole baby potatoes
185°F (84°C)
2–3 hr
Russet potatoes Cut into 1" (2.5-cm) cubes
185°F (84°C)
1–11/2 hr
Sweet potatoes Cut into 1" (2.5-cm) cubes
185°F (84°C)
1–11/2 hr
Vegetables
19
Pressure Cooker Steak Chili
20
Pressure Cook 10 servings | 10-min prep time | 1-hr, 10-min total time
Ingredients 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 1 boneless beef chuck pot roast (2 lbs./1 kg), trimmed, cut into 1" (2.5-cm) pieces 1½ tbsp (22 mL) chili powder
1 tbsp (15 mL) ground cumin 1½ tsp (7 mL) dried oregano 1 tsp (5 mL) black pepper 1 can (28 oz./796 mL) diced tomatoes, undrained 1 can (6 oz./156 mL) tomato paste 2 cans (16 oz./454 mL each) red kidney beans, drained and rinsed Optional: sliced green onions, sour cream, shredded cheese, jalapeño slices
Directions 1. S et 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 .
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.
2. A dd the remaining ingredients. ; Lock the lid and select press and hold . 3. W hen 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.
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
21
Pressure Cooker Ribs With Tangy BBQ Sauce
22
Pressure Cook 4 servings | 10-min prep time | 1-hr, 10-min total time
Ribs 1 rack pork loin baby back ribs (about 3 lbs./1.5 kg) 1 tsp (5 mL) salt ¼ tsp (1 mL) black pepper ¼ tsp (1 mL) garlic powder 1 cup (250 mL) apple juice
Barbecue Sauce ¾ 1 ⁄3 ¼ ¼ ½
cup (175 mL) ketchup cup (75 mL) Worcestershire sauce cup (60 mL) packed brown sugar cup (60 mL) apple cider vinegar tsp (2 mL) garlic powder
Directions 1. Remove the membrane from the rack of ribs (see cook’s tip). 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. 3. Add the apple juice and ribs to the inner pot of the Deluxe Multi Cooker. Lock the lid and select ; press and hold . 4. W hen 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 1/2 cup (125 mL) of the juices in the inner pot.
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.
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 . 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
23
Pressure Cooker Tuscan Bean Soup
24
Pressure Cook 8 servings | 15-min prep time | 55-min total time
Ingredients 2 tbsp (30 mL) olive oil 3 medium carrots, peeled, cut into ½" (1-cm) pieces 2 celery stalks, cut into ½" (1-cm) pieces 1 large onion, finely chopped 4 garlic cloves, pressed ½ tsp (5 mL) salt 4 cups (1 L) vegetable broth 1 can (28 oz./796 mL) diced tomatoes, undrained
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 2 sprigs fresh rosemary
Directions 1. 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 .
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.
3. W hen the timer is up, let the steam release naturally for 10 minutes, then press . Press . Open the lid and discard the rosemary stems. 4. Serve with additional grated Parmesan cheese, if you’d like.
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
25
Pressure Cooker Spaghetti
26
Pressure Cook 8 servings | 20-min prep time | 1-hr, 20-min total time
Meatballs
Spaghetti & Sauce
1 lb. (450 g) 93% lean ground turkey or ground chicken ½ cup (125 mL) panko crumbs 2 eggs 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for serving 2 garlic cloves, pressed 2 tsp (10 mL) Italian seasoning 3/4 tsp (4 mL) salt 1/2 tsp (2 mL) black pepper 1 tbsp (15 mL) olive oil
2 tbsp (30 mL) olive oil 6 garlic cloves, pressed 1 tsp (5 mL) Italian seasoning 1/2 tsp (2 mL) red pepper flakes (optional) 4 cups (1 L) chicken broth 1 can (28 oz./794 mL) crushed tomatoes, undrained 1 large carrot, peeled and grated 1/4 tsp (1 mL) salt 1 lb. (450 g) spaghetti noodles, broken into thirds ½ cup (125 mL) water
Directions 1. Combine the meatball ingredients, except the oil, in a large bowl. Shape into 1½" (4-cm) meatballs, about 22 in total. 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.) 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 . 4. Stir in the chicken broth, scraping any browned bits from the bottom of the pot.
5. Add the tomatoes, carrot, and salt; stir well. Add the spaghetti. Select and set to 8 minutes. When the timer to manually is up, press . Press release the pressure. Gently stir until the spaghetti is completely separated. 6. S tir 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 . 7. S erve 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
27
Pressure Cooker Rice Pudding
28
Pressure Cook 6 servings | 5-min prep time | 40-min total time
Ingredients 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 ¼ 3/4
eggs tsp (1 mL) almond or vanilla extract cup (175 mL) raisins Cinnamon or nutmeg Optional: Toasted almond slices
Directions 1. Add the rice, water and salt to the inner pot of the Deluxe Multi Cooker. and set to 3 minutes; Select press and hold . 2. W hen 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. 4. Whisk the eggs, remaining milk, and extract in a medium bowl.
Cook’s Tips 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.
on High. Strain the egg 5. Select 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. 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. 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
29
Sous Vide New York Strip
30
Sous Vide Cooking 4 servings | 35-min prep time | 2-hr, 35-min total time
Steaks 2 boneless New York strip steaks, 1–1½" (2.5–4-cm) thick (8–10 oz./ 250–300 g each), patted dry
1 tsp (5 mL) salt ½ tsp (2 mL) black pepper 1 tbsp (15 mL) canola oil
Compound Butter Recipes Sun-Dried Tomato Garlic Lemon Basil 3 tbsp (45 mL) butter, 3 tbsp (45 mL) butter, softened softened 2 sun-dried tomatoes packed 1 tbsp (15 mL) finely in oil, drained and minced chopped fresh basil (1 tbsp/15 mL) ½ tsp (2 mL) lemon zest 2 tsp (10 mL) finely chopped 1 small garlic clove, fresh rosemary pressed 1 small garlic clove, pressed
Chive Blue Cheese 3 tbsp (45 mL) butter, softened 1 tbsp (15 mL) crumbled blue cheese 2 tsp (10 mL) finely chopped chives
Directions 1. Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill line with water. Lock the lid and select . Set to 135°F (57°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 . 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.
4. When the timer is up, press . Remove the bag from the water and the steaks from the bag. Remove the butter from refrigerator. 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. 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.
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
31
Sous Vide Pork Chops
32
Sous Vide Cooking 4 servings | 35-min prep time | 2-hr, 35-min total time
Ingredients 1 tsp (5 mL) dried thyme 1 tsp (5 mL) garlic powder ½ tsp (2 mL) salt 4 boneless pork chops, 1" (2.5-cm) thick (6 oz./175 g each), patted dry
1 can (15.25 oz./451 mL) whole kernel corn, drained 1 red bell pepper, seeded and diced 1 tbsp (15 mL) vegetable oil ¼ cup (60 mL) orange juice 2 tbsp (30 mL) butter
Directions 1. Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill line 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. 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 .
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. 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. 7. Divide the corn mixture onto plates and top with the pork chops. Drizzle any sauce left in the skillet over the chops.
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.
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
Sous Vide Salmon
34
Sous Vide Cooking 4 servings | 5-min prep time | 1-hr, 35-min total time
Salmon & Marinade ¼ cup (60 mL) reducedsodium soy sauce 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)
Asparagus ½ tsp (2 mL) garlic powder 4 skin-on salmon fillets (6 oz./175 g each), patted dry 1 green onion, thinly sliced
1 bunch asparagus, trimmed 1 tbsp (15 mL) olive oil 1 ⁄8 tsp (0.5 mL) salt
Directions 1. 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. 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.
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. 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. U.S. nutrients per serving: 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
35
Sous Vide Fire-Roasted Chicken
36
Sous Vide Cooking 4 servings | 5 min prep time | 2-hr, 50-min total time
Ingredients 4 boneless, skinless chicken breasts, 1" (2.5-cm) thick (6 oz./175 g each) 1 tsp (5 mL) salt 1 tsp (5 mL) garlic powder 1 tsp (5 mL) paprika ½ tsp (2 mL) black pepper 2 tbsp (30 mL) olive oil 6 large garlic cloves, thinly sliced
¾ tsp. (4 mL) red pepper flakes 1 medium onion, finely chopped 1 can (15 oz./398 mL) fire-roasted diced tomatoes, undrained 1 ⁄3 cup (75 mL) fresh basil, coarsely chopped Optional: Grated Parmesan cheese
Directions 1. Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill line 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. Place in a single layer in a gallon-sized resealable bag, remove the air, and seal. 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. 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. 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.
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
37
Slow Cooker Butter Chicken
38
Slow Cook 6 servings | 15-min prep time | 4-hr, 15-min total time
Ingredients 2 lbs. (1 kg) boneless, skinless chicken thighs, cut into 1" (2.5-cm) pieces 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 tsp (10 mL) smoked paprika 1 tsp (5 mL) cumin 1 tsp (5 mL) turmeric 1 tsp (5 mL) sugar 1 tsp (5 mL) salt ½ tsp (2 mL) cayenne pepper ½ cup (125 mL) heavy whipping cream Cooked white basmati rice Optional: Chopped cilantro, naan
Directions 1. Combine the chicken with the remaining ingredients, except the heavy whipping cream, in the inner pot of the Deluxe Multi Cooker. 2. Lock the lid and select and hold .
on High for 4 hours or Low for 6 hours; press
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.
Cook’s Tip 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.
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
39
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
U.S.
Canada
Pressure Cooker Carnitas
40
U.S.
Canada
U.S.
Canada
Pressure Cooker Pressure Cooker Mediterranean Chicken Cheddar Broccoli & Rice Bowls Risotto With Chicken
U.S.
Canada
Pressure Cooker Pot Roast With Mashed Potatoes
Pressure Cook
Using the Steamer Baskets 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! 1. F ill the inner pot of Deluxe Multi Cooker with 1 cup (250 mL) water. 2. A dd food to the basket(s) and lower into the Deluxe Multi Cooker. Lock the lid, select , and set the time according to the chart. For zero-minute cook times, the food cooks during the pressure-building time. Press and hold . to manually release 3. W hen the timer is up, press the pressure. Carefully remove the lid and lift the basket(s) out by the handle using oven mitts.
Vegetables
Basket Size
Time
Asparagus 1 lb. (450 g), cut into 2" (5-cm) pieces
Small
0 min
Baby Carrots 1 lb. (450 g)
Small
6 min
Broccoli Florets 1 lb. (450 g), cut into 2" (5-cm) pieces
Large
0 min
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
0 min
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
Large
1 lb. (450 g): 8 min 2 lbs. (1 kg): 12 min
Boneless, Skinless Chicken Breasts 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
Hard-Boiled Eggs Up to 7 eggs. Place in the basket in a single layer.
Large
12 min
Mussels 2 lbs. (1 kg), rinse in cold water
Large
0 min
Salmon Filets 12 oz. (340 g). Lay as flat as possible in the basket.
Large
5 min
Shrimp (frozen) 2 lbs. (1 kg)
Large
0 min
Other Foods
41
Pressure Cooker Multigrain Bread
42
You’ll Also Need:
Yogurt
Pressure Cooker Ceramic Pot
12 servings | 1-hr, 45-min prep time | 2-hr, 30-min total time
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 water (120°F–130°F/49°C–54°C) ¼ cup (50 mL) butter, softened ¼ cup plus 2 tbsp (80 mL) honey, divided Oil for brushing
Directions 1. 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. 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.
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). 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.
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
43
Pressure Cooker Beet Salad
44
Pressure Cook 6 servings | 15-min prep time | 30-min total time
Ingredients 1 lb. (450 g) golden beets (about 4 medium), cleaned and peeled ¾ cup (175 mL) orange juice ½ cup (125 mL) olive oil ¼ cup (60 mL) apple cider vinegar 1 tbsp (15 mL) honey or agave 2 tsp (10 mL) salt 1 tsp (5 mL) black pepper 1 tsp (5 mL) onion powder
1 tsp (5 mL) Italian seasoning ½ tsp (2 mL) garlic powder ½ cup (125 mL) sour cream or Greek yogurt 2 large beefsteak tomatoes, sliced 5 oz. (150 g) arugula (about 4 cups/1 L) 5 oz. (150 g) feta or goat cheese, crumbled Optional toppings: Slivered almonds, dried cranberries
Directions 1. Cut the beets into ¼" (6-mm) slices and place in the inner pot of the Deluxe Multi Cooker. 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. 3. Lock the lid and select (high pressure) for 10 minutes. When the to timer is up, press , then press 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). 4. For the dressing, whisk together the sour cream and the reserved liquid until smooth. Chill until ready to serve.
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 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. Any color beets will work. With red beets, the cooking liquid makes a bright pink dressing!
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
45
Pressure Cooker Shrimp & Grits
46
You’ll Also Need:
Pressure Cook
Pressure Cooker Ceramic Pot
6 servings | 5-min prep time | 30-min total time
Shrimp
Grits
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 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
3 cups (750 mL) boiling water 1 cup (250 mL) instant grits or instant polenta (see cook’s tip) ¼ tsp (1 mL) salt 4 oz. (125 g) cheddar cheese, coarsely grated (1 cup/250 mL)
Directions 1. S et 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.
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.
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.
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
47
Barbacoa Burrito Bowl With Cilantro-Lime Rice
48
You’ll Also Need:
Pressure Cook
Pressure Cooker Ceramic Pot
6 servings | 15-min prep time | 50-min total time
Barbacoa Beef ½ cup (125 mL) low-sodium chicken broth 2 tbsp (30 mL) apple cider vinegar 2 tbsp (30 mL) lime juice 2 chipotle chili peppers in adobo sauce (canned) 2 tsp (10 mL) Chipotle Rub 2 garlic cloves, peeled 1 tbsp (15 mL) vegetable oil 1½ lbs. (700 g) beef chuck or pot roast, fat trimmed, cut into 2" (5-cm) cubes ½ tsp (2 mL) salt ½ tsp (2 mL) black pepper
Cilantro-Lime Rice 1½ cups (375 mL) long-grain white rice, rinsed 2 cups (500 mL) low-sodium chicken broth 1 garlic clove, pressed 1 ⁄3 cup (75 mL) fresh cilantro leaves, divided ½ lime, juiced ptional toppings: Lime wedges, avocado O slices, sliced green onions, tomato, cheese, jalapeños, guacamole
Directions 1. 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.
4. W hen the timer is up, let the steam release naturally for 10 minutes, then press . Press . Carefully remove everything from the inner pot.
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.
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.
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.
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.
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
49
Lemon-Raspberry Cheesecake With Raspberry Whipped Cream
50
You’ll Also Need:
Pressure Cook
Pressure Cooker Springform Pan
8 servings | 20-min prep time | 1-hr, 15-min total time
Crust 1 cup (250 mL) shortbread cookie crumbs (about 5 oz./150 g of cookies) 2 tbsp (30 mL) butter, melted 1 tbsp (15 mL) granulated sugar
Filling
Raspberry Whipped Cream 1 1 2
cup (250 mL) heavy whipping cream tbsp (15 mL) powdered sugar tbsp (30 mL) seedless raspberry jam
Optional toppings: Fresh raspberries, shortbread cookie crumbs
2 pkg (8 oz./250 g each) cream cheese, softened ½ cup (125 mL) granulated sugar 2 eggs Juice from 1 lemon, plus zest from 2 lemons 1 tbsp (15 mL) cornstarch ¼ cup (60 mL) seedless raspberry jam
Directions 1. Combine the cookie crumbs, melted butter, and sugar in a small bowl. Press the crumb mixture evenly into the bottom of the Pressure Cooker 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. 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. 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 . Press and hold . select 5. W hen 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. 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. 8. To serve, top each slice with whipped cream, raspberries, and cookie crumbs, if you'd like. * T he springform pan will be hot, so use oven mitts or grips when removing from the inner pot.
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. U.S. nutrients per serving: Calories 530, Total Fat 39 g, Saturated Fat 22 g, Cholesterol 150 mg, Sodium 260 mg, Carbohydrate 40 g, Fiber 0 g, Sugars 31 g (includes 15 g added sugar), Protein 7 g
51
Pressure Cooker Chocoflan
52
You’ll Also Need:
Pressure Cook
Pressure Cooker Fluted Cake Pan
8 servings | 10-min prep time | 25-min total time
Cake ¼ 2
cup (60 mL) caramel sauce t bsp (30 mL) vegetable oil, plus additional for oiling the pan 1½ cups (375 mL) devil’s food or dark chocolate cake mix ½ cup (125 g) water 1 egg
Custard 1 egg 2 egg yolks ½ cup (125 mL) sour cream 1 cup (250 mL) evaporated milk ¾ cup (175 mL) sweetened condensed milk 1 tsp (5 mL) vanilla extract
Directions 1. 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. 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.
4. When the timer is up, press , then to manually release the press pressure. Carefully lift the pan out and remove it from the wire rack.* Let cool in the pan for 1 hour before releasing. 5. Loosen the cake from the pan and carefully invert the pan onto a serving dish. Serve immediately or refrigerate. * T he pan and rack will be hot, so use oven mitts or grips when removing from the inner pot.
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 .
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
53
Sous Vide Egg Bites
54
You’ll Also Need:
Sous Vide Cooking
Silicone Egg Bites Mold
7 servings | 10-min prep time | 2-hr, 10-min total time
Ingredients 6 large eggs* ⁄3 cup (75 mL) cottage cheese (any type) ¼ tsp (1 mL) salt Oil for spritzing or brushing 1
3/4 cup (175 mL) optional add-ins (cooked meat, cheese, diced vegetables) * For egg white bites, replace the whole eggs with 12 egg whites or 1½ cups (375 mL) of liquid egg whites
Directions 1. 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. 2. Meanwhile, combine the eggs, cottage cheese, and salt in a small bowl. 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. 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.
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.
→ Visit our blog to learn more ways to use the Silicone Egg Bites Mold. U.S.
Canada
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
55
Sous Vide Stuffed Burgers
56
Sous Vide Cooking 4 servings | 15-min prep time | 2-hr, 15-min total time Pimiento Cheese Dip 1 ¼ ½ ⁄8 2
1
2
Burgers
green onion, cut in 3 pieces cup (60 mL) 2% plain low-fat Greek yogurt jar (4 oz./125 g) diced pimientos (about ¼ cup/60 mL), drained tsp (0.5 mL) black pepper oz. (60 g) reduced-fat sharp cheddar cheese, coarsely grated (½ cup/125 mL), divided oz. (60 g) Monterey Jack cheese, coarsely grated (½ cup/125 mL), divided
1½ lbs. (700 g) 85% lean ground beef 1 tsp (5 mL) salt 1 tsp (5 mL) black pepper 1 tbsp (15 mL) oil 4 potato buns 8 slices of tomato, about 2 large 4 pieces of romaine lettuce 8 slices cooked bacon
Directions 1. 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. 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. 3. S eason 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. 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. 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.
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. 7. To assemble the burgers, place a patty on a bun and top with lettuce, tomato, and bacon.
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.
→ Our Reusable Storage Bags are
perfect for sous vide cooking! You can find them on pamperedchef.com or pamperedchef.ca. U.S.
Canada
U.S. nutrients per serving: Calories 660, Total Fat 38 g, Saturated Fat 15 g, Cholesterol 145 mg, Sodium 1,410 mg, Carbohydrate 30 g, Fiber 1 g, Sugars 6 g (includes 3 g added sugar), Protein 47 g
57
Sous Vide Pork Tenderloin With Vegetables
58
Sous Vide Cooking 4 servings | 5-min prep time | 2-hr, 35-min total time
Ingredients 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 lemon, juiced (about 3 tbsp/45 mL) 1 tbsp (15 mL) Herbs de Provence Seasoning 1 tbsp (15 mL) onion powder 2 tsp (10 mL) salt 1 tsp (5 mL) black pepper
Directions 1. 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. 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. 3. W hen 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.
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. 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.
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.
→ Our Reusable Storage Bags are
perfect for sous vide cooking! You can find them on pamperedchef.com or pamperedchef.ca. U.S.
Canada
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
59
Share Your Creations #howipamperedchef
Get more out of mealtime with Pampered Chef. See how at: pamperedchef.com pamperedchef.ca
U.S. Canada
One Pampered Chef Lane | Addison, Illinois 60101-5630 USA © 2022 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design, and Spoon design are trademarks used under license (100659). RP1149-03/22
