Serves 4
Prep Time: 5 mins Total Time: 30 mins
2 lbs. (1 kg) boneless, skinless chicken breasts
2 tbsp (30 mL) Southwestern Seasoning Mix
1 small onion
1 jalapeno (optional)
2 garlic cloves
1 cup (250 mL) chunky salsa
2 heads butter lettuce or 16 tortilla shells
Optional: Cheddar cheese, radishes, Greek yogurt or sour cream, cilantro, avocado
Season the chicken breasts with the Southwestern Seasoning Mix and place them in the Deluxe Multi-Cooker.
Cut the onion into chunks. Cut the top off a jalapeño (if using) and remove the seeds by scraping them out with the Coated Utility Knife. Place the onion and jalapeño into the Manual Food Processor and process until coarsely chopped.
Place the onion, jalapeño, garlic cloves pressed with the Garlic Press, and salsa into the Quick Cooker. Lock the lid and select the CHICKEN/POULTRY setting. Press START.
Meanwhile, separate the leaves of the butter lettuce for wraps. Prep optional toppings like cheese, radishes, or cilantro.
When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure. Transfer the chicken and vegetables to a bowl.* Chop the chicken with the Salad Chopper. Serve the chicken with the lettuce wraps and optional toppings.
Cook's Tips:
For a simpler version, you can omit the onion, jalapeño, and garlic.
Safety Tips:
The stainless steel inner pot will be hot during and after cooking. Use a longhandled utensil when stirring and removing food.
1. 2 3. 4. 5.
Serves 8
Prep Time: 10 mins Total Time: 30 mins
2 boneless pork tenderloins (2 lbs/1 kg), trimmed (See cook's tips)
1 tbsp (15 mL) chili powder
2 tsp (10 mL) salt
1 tsp (5 mL) ground cumin
1 tbsp (15 mL) canola oil
1 large red bell pepper
1 large onion
4 garlic cloves
1 lime (plus additional for garnish)
Optional: corn or flour tortillas, sour cream or Greek yogurt, salsa
Cut each pork loin into 1" (2.5-cm) pieces. Combine the chili powder, salt, and cumin in a small bowl, then sprinkle the spice mixture over the pork.
Set the Deluxe Multi Cooker to SEAR on high. Heat the oil in the inner pot for 3 minutes. Add the pork and cook uncovered for 3–5 minutes, stirring occasionally.* Press CANCEL.
Cut off the top of the bell pepper and remove the seeds and veins using the Scoop Loop®. Slice the bell pepper and onion with the Simple Slicer on the No. 3 setting. Add the onion, bell pepper, garlic pressed with the Garlic Press, and juice from the lime pressed with the Citrus Press to the Deluxe Multi Cooker.
Lock the lid and select the BEEF/PORK setting. Adjust the time to 8 minutes and press START.
When the timer is up, press CANCEL. Press the STEAM-RELEASE button to manually release the pressure.
Remove the pork and vegetables with the Scoop ‘N Drain and reserve ¼ cup (50 mL) of the liquid.* Shred the pork and toss with the reserved liquid. Serve on tortillas with your favorite toppings.
Cook's Tips:
To trim a pork tenderloin, place the blade of a Utility Knife under the silver skin, keeping the blade angled away from the meat as you cut along the entire length.
For richer flavor, you can substitute the pork tenderloin with 2 lbs. (1 kg) of pork shoulder, cut into 2" (5-cm) cubes. In step 4, set the Quick Cooker to the setting, without adjusting the time, and continue as the recipe directs in steps 5–6.
Serves 4
Prep Time: 5 min Total Time: 35 min
1 tbsp (15 mL) olive oil
2 tbsp (30 mL) unsalted butter
1 medium yellow onion, chopped
t tbsp (15 mL) salt
2 cups (500 mL) Arborio rice, rinsed
1/2 cup (125 mL) dry white wine (pinot grigio works great!)
1 container (32 oz/1 kg) low-sodium chicken
or vegetarian broth (4 cups/1 L)
3/4 cup (175 mL) freshly grated parmesan
cheese, divided
1 cup (250 mL) frozen peas, thawed
Freshly ground pepper, to taste
2 tbsp (30 mL)chives, finely chopped
Set the Deluxe Multi Cooker toSEAR on medium. Heat the olive oil and butter until melted; add the onions and salt. Saute, for 3 minutes, stirring occasionally, or until the onions start to turn translucent
Add the rice and stir to evenly coat each grain with the butter mixture. Pour in the wine and stir, allowing the rice to absorb the liquid, about 2 minutes
Pour in the chicken broth, lock the lid, and set to CUSTOM for 10 minutes.
When the timer is up, press CANCEL, and press STEAM-RELEASE to manually release the pressure.
Stir in the peas, ½ cup (125 mL) of the cheese, and pepper. Divide the risotto into four bowls and top with chives and additional Parmesan cheese, to taste.
Cook's Tips:
You can use a variety of spring vegetables in this risotto. Here’s how: Add 1 cup (250 mL) of chopped raw asparagus in step 6. Add 1 cup (250 mL) of sliced white, shiitake, or baby portobello mushrooms in step 1 with the onions.
Add 1 cup (250 mL) of thinly sliced leeks (the white and light green part only) in step 1.
1. 2. 3. 4. 5. 6. 7.
Serves 6-8
Prep Time: 10 min Total Time: 30 min
2 tbsp (30 mL) Dion mustard
5-7 lbs. (2.4-3.2 kg) spiral sliced ham (bone-in or bone-out), trimmed to fit the inner pot
2 cups (500mL) pineapple juice
1 cup (250 mL) cola
2 cups (500mL) brown sugar, packed
1.
Brush a layer of Dijon mustard all over your ham. Place the ham into the Deluxe Multi Cooker. Pour the pineapple juice and cola over the ham. Sprinkle the brown sugar over the ham so it covers as much ham as possible. Lock the lid and select CUSTOM (high pressure) for 8 minutes.
When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure.
If you’d like, you can strain the extra jus in the pot and serve it as a gravy alongside your ham.
2. 3. 4.
Serves 6
Prep Time: 15 min Total Time: 255 min
2 lbs. (1 kg) boneless, skinless chicken thighs, cut into
1" (2.5 cm) pieces
1 can (6 ox/156 g) tomato paste
3/4 cup (175 mL) water
1/2 medium red onion, finely chopped
4 tbsp (60 mL) butter
6 garlic cloves, pressed
1" (2.5-cm) piece ginger, peeled and finely chopped (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
Hot cooked basmati rice
Optional: Chopped cilantro, naan (see cook's tip)
1. 2 3.
Combine the chicken with the remaining ingredients, except the heavy whipping cream, in the Inner Pot of the DELUXE MULTI COOKER. Lock the lid and select the Slow Cook setting on High for 4 hours or Low for 6 hours; press and hold START.
When the timer is up, press CANCEL. 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 Tips:
This recipe has tons of flavor without marinating the chicken, but marinating the chicken for 20 minutes or overnight can add more flavor.
This recipe will stay fresh in an airtight container in the fridge for 3–4 days or in the freezer for up to 3 months!
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.
This recipe is gluten-free if you serve it without the bread!
Serves 4
2 lb (1 kg) ground turkey
1 tbsp (15 mL) Bell Pepper Herb Rub
1 tbsp (15 mL) soy sauce
4 burger buns
1 tbsp (15 mL) canola oil
Optional toppings:
Sliced tomato
Sliced onion
Lettuce
Pickles
Ketchup
Mustard
Fill the inner pot of theDeluxe Multi Cookerwith water 1" (2.5 cm) below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 140°F (60°C) for medium burgers and the timer for 2 hours; press and hold START.
Combine the turkey, rub, and soy sauce in a large bowl. Divide the mixture into four 8-oz. (250-g) patties that are about ¼” (6 mm) wider than the buns (see cook’s tip).
Place the patties in a single layer in a large resealable freezer bag with space between each burger. Remove the air and seal the bag. When you hear beeps and ADD is displayed on the Deluxe Multi Cooker, open the lid and submerge the bag. Lock the lid and press START. When the timer is up, press CANCEL. Carefully remove the bag.
Remove the burgers from the bag, pat them dry, and let them rest briefly. Preheat a cast iron skillet over medium-high heat for 3 minutes. Add the burgers and sear until they’re well browned, about 1–2 minutes per side. Serve the burgers on buns with optional toppings, if you’d like.
Cook's Tips:
Burgers shrink a little as they sear. So, if you make the patties a little wider than the buns, they’ll be the perfect size once they’re cooked!
Serves 7
Prep Time: 10 min Total Time: 130 min
6 large eggs
1/3 cup (75 mL) cottage cheese
1/4 tsp (1 mL) salt
Olive oil for brushing
3/4 cup (175 mL) optional additions (cooked meat, shredded or crumbled cheese, diced vegetables, or a combination)
Fill the inner pot of the Deluxe Multi Cooker with 7 cups (1.75 L) of water. Lock the lid and select SOUS VIDE. Set the temperature to 172°F (78°C) and the timer to 90 minutes; Press and hold the Start button, and let it preheat.
Meanwhile, mix the eggs, cottage cheese, and salt in a small bowl. Brush the wells of the Silicone Egg Bites Mold with oil. Divide the egg mixture evenly among the wells (don’t fill the wells more than 2/3 full).
Top the egg mixture with your optional additions. Using a fork or silicone spatula, gently push down the optional additions until they’re submerged. Cover the mold with the lid and place on the rack.
When you hear beeps and Add is displayed, remove the lid and use the rack handles to carefully lower the mold into the inner pot. Lock the lid; press the Start button.
When the timer is up, press the Cancel button. Open the lid and carefully remove the rack and mold. Carefully remove the lid from the mold. Using a butter knife or table knife, gently loosen the egg bites from the wells. Invert the mold onto a cutting board and gently push the bottoms of the wells to remove the egg bites.
Cook's Tips:
Pick veggies with low moisture like peppers, broccoli, or zucchini. Avoid fresh vegetables like tomatoes (use sun-dried tomatoes instead!) or frozen vegetables that can release water.
These are great make-ahead meals that you can freeze and quickly thaw and reheat when you’re in a hurry. Just pop the thawed egg bites into the microwave for a couple minutes!
