Quick Cooker Recipes
Compliments of Desy Maus Advanced Director with The Pampered Chef
757-817-1843 kitchenwitchinwithdesy@gmail.com https://www.pamperedchef.com/pws/mamadez
Quick Cooker Recipes Make one-pot dinners fast with our Quick Cooker. This state-of-the-art pressure cooker takes the guesswork out of cooking with 16 preprogrammed settings for everything from meat, rice, and beans to desserts. It’s perfect for tender, succulent meals in a fraction of the time it takes to slow cook. It was designed with your safety in mind: The steam-release valve is positioned away from the button so your hands are away from hot steam, and it was designed to stay cool even when food is cooking. The carrying handles let you securely move or store the Quick Cooker when it’s not in use. Details: 6-qt. capacity, 12" x 13" x 12½”, Includes a wire rack and a recipe book with recipes and cooking charts. Carrying handles in base. Inner pot and silicone seal are dishwasher-safe. One-year guarantee. 16 preprogrammed settings: Sear, Steam, Slow cook, Proof, White rice, Brown rice, Whole grains, Chicken/poultry, Beef/pork, Fish/seafood, Soup/stock, Beans, Stew/chili, Dessert, Custom, Keep war, Stay-cool body.
Quick cooker 101: https://youtu.be/XdkaYB5M-wc To deep clean : https://youtu.be/B-43cnsLxBQ How to hard boil eggs: https://youtu.be/_4z08uGTB7g
QUICK COOKER CHICKEN TERIYAKI & RICE https://youtu.be/Qn_VYBZWt-w
Ingredients: 1 1-in. (2.5-cm) piece fresh ginger, peeled ¼ cup (50 mL) reduced sodium soy sauce 2 tbsp (30 mL) mirin rice cooking wine 2 tbsp (30 mL) honey 2 garlic cloves 1½–2 lbs. (700 g–1 kg) bone-in, skin-on chicken thighs or legs 1 cup (250 mL) uncooked long-grain white rice, rinsed 1 cup (250 mL) water 1 green onion, thinly sliced 1½ tsp (7 mL) toasted sesame seeds
Directions: Grate the ginger with the Microplane® Zester to measure 1 tsp (5 mL). Whisk the ginger, soy sauce, mirin, honey, and garlic pressed with the Garlic Press in the inner pot of the Quick Cooker. Add the chicken. Place the wire rack into the inner pot with all three feet touching the bottom. 3. Add the rice and water to the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid and select the CHICKEN/POULTRY setting. Adjust the time to 9 minutes and press START. 4. When the timer is up, let the steam release naturally for 10 minutes, then press the steamrelease button to release any remaining pressure. Press CANCEL. 5. Carefully lift the ceramic pot out and fluff the rice with a fork.* Serve the chicken over rice with sauce, and sprinkle with onion and sesame seeds.
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Yield: 4 servings
Nutrients per serving: Per serving (½ cup/125 mL rice and about 2 chicken thighs): Calories 360, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 95 mg, Sodium 370 mg, Carbohydrate 50 g, Fiber 1 g, Protein 24 g Cook's Tips: To toast the sesame seeds, spread them in a single layer in a small fry pan. Toast the seeds over medium heat until they begin to brown, stirring frequently. Remove the seeds from the pan and cool completely. You can substitute 1 lb. (450 mL) of frozen chicken tenderloins for the chicken thighs or legs. Reduce the cooking time to 7 minutes. Safety Tip: *Use oven mitts or grips to remove the ceramic pot from the stainless steel inner pot.
QUICK COOKER RED LENTIL & SPINACH SOUP
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Ingredients: 3 large carrots, peeled 2 stalks celery 1 medium onion 1 tbsp (15 mL) olive oil 2 garlic cloves 4 cups (1 L) vegetable stock 1 cup (250 mL) uncooked red lentils, rinsed 1 tsp (5 mL) ground cumin 1 bay leaf ½ tsp (2 mL) each salt and black pepper 5 cups (1.25 L) fresh baby spinach leaves ½ cup (125 mL) canned coconut milk ½ lime Directions: Slice the carrots and celery with the Simple Slicer on the No. 3 setting. Cut the onion into chunks and place them in the Manual Food Processor; process until coarsely chopped. Set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Add the carrots, celery, onion, and garlic pressed with the Garlic Press. Cook uncovered for 4 minutes, stirring frequently.* Press CANCEL. Add the stock, lentils, cumin, bay leaf, salt, and pepper. Lock the lid and select the SOUP/STOCK setting. Adjust the time to 10 minutes and press START. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure. Carefully remove the bay leaf. Stir in the spinach, coconut milk, and juice from the lime pressed with the Citrus Press.* Let the mixture stand, covered, for 5 minutes before serving. Yield: 6 servings Nutrients per serving: per serving (1 cup/250 mL): Calories 220, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 31 g, Fiber 7 g, Sugars 4 g, Protein 10 g Cook's Tips: Red lentils start out red, but turn pale yellow as they cook. They have a subtle flavor that complements the cumin, coconut, and lime in this soup. Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.
QUICK COOKER CARNITAS 1.
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INGREDIENTS: 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 Directions: 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 Quick Cooker to SEAR and press START. 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 Quick 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. Yield: 8 servings Nutrients per serving: per serving (carnitas only): Calories 140, Total Fat 2.5 g, Saturated Fat 1 g, Cholesterol 75 mg, Sodium 640 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 1 g, Protein 24 g 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. Safety Tip: *The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.
MAC N CHEESE Ingredients: 16 Ounces Uncooked Elbow Macaroni 4 Cups Chicken Broth 2 Tablespoons Butter 1 Teaspoon Hot Pepper Sauce 1 Teaspoon Garlic & Herb Rub 1/2 Teaspoon Pepper 1/2 Teaspoon Salt 2 Cups Shredded Cheddar Cheese 1 Cup Shredded Mozzarella Cheese 1/2 Cup Shredded Parmesan Cheese 1/2 -1 Cup Milk Directions: 1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Quick Cooker. 2. Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release. 3. Stir in the cheeses and milk until smooth. Season as necessary to taste. Servings: 8 Calories: 310
SPICY PINEAPPLE CHICKEN TACOS Ingredients: 1-2 lbs of chicken boneless, skinless chicken breast 1 Arils from 1 pomegranate 1/4 cup Cilantro, fresh 2 cloves Garlic 1 Jalapeno 1 Lime, juice from 2 cup Pineapple chunk, fresh 1/2 cup Pineapple juice 1 Poblano pepper 1/2 Sweet onion Chipotle chile peppers in adobo 2 tsp Chili powder 1 tsp Kosher salt 1 tsp Paprika 1/2 tsp Cumin Directions: 1. Add all ingredients but chicken to the Manual Food Processor. Process until desired chunkiness. 2. Add chicken and salsa mixture to the Quick Cooker inner pot. Cook on custom for 22 minutes. 3. Shred chicken with salad choppers and serve on tortillas, chips, rice or plain.
CREAMY GARLIC PARM PASTA Ingredients:
2 1/4 cups of chicken broth 1 cup heavy cream 1 tbsp of olive oil 2 tbsp of lemon juice 3 cloves of pressed garlic 1 tsp of garlic powder 1 scant tsp of salt 3 dashes pepper 1/4 c heaping, shredded parm Cheese 1 tbsp chopped parsley 8oz of pasta 6 chicken tenderloins cut into pieces Directions: 1. Add all liquids to the inner pot, then seasonings, cheese, pasta and chicken. 2. Cook on custom for 8 minutes. 12 mins for double the recipe.
BROCCOLI CHEESE SOUP
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Ingredients: 3 tbsp butter 1 medium onion finely diced 2 cups diced carrots 2 cloves garlic minced 1/4 cup all purpose flour 3 cups vegetable stock 6 cups broccoli florets 1 tsp paprika 1 tsp dijon mustard 1 1/2 cups monterey jack cheese shredded 1 1/2 cups sharp cheddar cheese shredded 1/2 cup milk 1/2 cup heavy cream (or sub more milk instead) salt and pepper to taste Directions: Press the Sear button on the Quick Cooker and add the butter. When the butter is melted stir in the onion and carrots and cook about 2-3 minutes, or until the onion is translucent Stir in the garlic and flour. Cook for 1 minute and then stir in the broth. Continue stirring until no flour lumps remain. Add the broccoli to the pot, pop on the lid, and set on custom for 8 minutes. At the end of 8 minutes, do a quick release of pressure, open the lid and turn the pot off. Add in the paprika, and dijon and stir until incorporated. Stir in the cheeses, mixing well until fully melted. Once melted add in the milk and cream, season to taste. Optional: at this point I like to take half the soup and blend until smooth and creamy and then add it back to the pot, it makes for a thicker soup.
FIESTA CHICKEN AND RICE BOWL Ingredients: 26.5 oz can black beans (rinsed and drained 14.5 oz can diced tomatoes 14.5 oz can chicken broth 1 packet taco seasoning 1 Chicken Breast
1 cup long grain rice (Fill 14.5 oz can with water and add to pot for extra liquid) Directions: Add everything to the inner pot of the quick cooker. Cook on Chicken/poultry setting for 10 minutes...manual release...chop chicken with salad choppers. 3. top with cheese and serve with tortillas! Delicious! 1. 2.
FIESTA CHICKEN #2 2 cans black beans (Drain beans with 3 cup colander but do not rinse) 1/2 lime (pressed over beans) 4 garlic cloves (2-pressed and 2-peeler/slicer) 2 chicken breasts (sliced in close ‘n cut) Sprinkle chicken southwestern seasoning (liberally on chicken) 1 cup medium salsa Layer in ‘Quick Cooker’ starting with beans CERAMIC POT: Measure 2 cups rice (long grain or jasmine) 2 1/4 cups water Place in the ceramic pot cover with silicone cover. Place it in the Quick Cover on the metal platform provided. Custom Set for 7 minutes and turn it on Grate 8 oz. of cheddar cheese while mixture is cooking - set aside Let steam release for 10 minutes - than manually release any left over steam Take rice bowl out of quick cooker and place rice in our large serving bowl. Take chicken out using chef's tongs and place in small stainless steel bowl. add 8 oz. of cream cheese to the bean mixture and let it soften. Chop chicken with salad choppers. Place chopped chicken on rice Mix the bean mixture well with cream cheese. Pour the bean mixture on the chicken/rice mixture. Add 1 cup medium salsa to the top of the bean mixture. Cover with grated cheese. Slice 3 Roma tomatoes with ‘Quick Slice and place on top of cheese. Chop 4 green onion and garnish the top of the tomatoes. Use Herb Mill on cilantro and garnish. Serve and Enjoy.
Taco / Tex-Mex pasta Ingredients 1 lb of beef 1 bell pepper any color 1 yellow onion 16oz jar of salsa,
32oz beef broth 16oz box of rotini or shells. 2tbsp of tex mex rub Block of cheese
Directions: On the Cutting Mat with Forged Cutlery, remove outer layer and ends of the onion. Chunk the onion and use the Manual Food Processor to dice onion. Cut Top of peppers off with Forged Cutlery, and remove ribs with Scoop Loop. Use the Quick Slice to cut peppers into 1/4 strips. Turn the peppers the other direction and slice again for cubes. Turn the Quick Cooker on the Sear Setting. After 1-2 mins, add beef, diced onion and peppers to the Inner pot of the Quick Cooker. Use the Mix and Chop to break up ground beef. Sear in Quick Cooker, stirring occasionally for 4-6 mins. Once beef is no longer pink, press Cancel and drain if necessary necessary. Add in seasoning, salsa, beef broth and pasta. Stir all together Set the Quick Cooker for Custom for 5 mins.
Once QC is set, using the Micro Plane Grator, grate cheese. The more the better!
Quick release and serve, top with cheese.
Creamy Tortellini Soup Ingredients: 2 tbsp Extra Virgin Olive Oil 3 Carrots 1 Medium Onion 1 lb Chorizo or Italian Sausage 2 cloves of garlic, minced 2 TSBSP chopped fresh basil 2 Tbsp tomato paste 2 (14.5 oz) cans petite diced tomatoes, with juices 6 cups Chicken Broth 2 cups Water 1 tsp Salt 1 tbsp Pampered Chef Italian Seasoning 3 handfuls Fresh Kale or Spinach 10 - 16 oz Frozen Cheese Tortellini 2 cup Fresh Cream (slightly heated) Freshly Grated Parmesan Cheese 1. 2. 3. 4. 5. 6.
Directions: Wash, peel and dice carrots & onion. Cut the sausage (it does not matter if you cut it into chunks or smaller pieces, do whatever you prefer). Plug in the QC Press Sear. Pour in the olive oil. Add carrots, onion, garlic, and sausage. SautĂŠ for 5 minutes. Turn off the Sear function (by pressing the CANCEL button). Add tomato paste, canned tomatoes, stock, water, basil, seasoning, kale and tortellini. Stir. Close the lid and lock it. Press Custom and adjust the time to 6 minutes. When the cycle is finished, naturally release 8 minutes and then manually release the pressure. Press Cancel Slightly heat the cream on stove top. Pour the cream in and stir. Serve warm. Top with freshly grated Parmesan Cheese
Recipe Notes If you have any leftovers: Keep in mind that tortellini will continue to suck the liquid. If you end up with almost no liquid, just re-heat the soup in a sauce pan and add some milk/cream and stock/water. Simmer for a few minutes and season to your taste.
Chicken and Pasta Dinner Ingredients: 4 Frozen boneless chicken breasts 2 cups raw bowtie macaroni 24 oz of Victorias tomato sauce 1 cup Water 2 tablespoons olive oil 3 tablespoons of garlic and herb rub Add all ingredients into the inner pot of the Quick Cooker. Set it to chicken/poultry and hit START.
Artichoke and Spinach Dip – Applebee’s copy Ingredients: 8 oz cream cheese 10 oz box frozen spinach 16 oz shredded parmesan cheese 8 oz shredded mozzarella cheese 12/cup chicken broth 14 oz can artichoke hearts ½ cup sour cream ½ cut mayo (I used miracle whip) 3 cloves garlic (or ¾ tsp garlic powder) 1 tsp onion powder Directions: 1. Place 3 cloves garlic (or garlic powder) in pot with chicken broth. Drain artichokes and pour into the pot. Place frozen spinach, sour cream, cream cheese, may and onion powder in the QC. 2. Place on Custom high pressure for 4 minutes. Do a quick release. Stir in other cheeses. This will thicken as it cools.
Quick Cooker Swedish Meatballs Ingredients: 3 cups low sodium beef broth 1 cup heavy cream 2 cans cream of mushroom soup
12-16 oz package egg noodles 1 cup sour cream 24oz bag fully cooked frozen meatballs Directions: Add beef broth, milk, cream of mushroom soup and water to the Quick Cooker. Next, add in the package of egg noodles into the Quick Cooker. Place the meatballs on top of the egg noodles. Secure lid and manually set the Quick Cooker to cook for 10 minutes Release the steam immediately. Once the steam has completely released, carefully open the lid of pressure cooker away from you. Stir in one cup of sour cream and mix thoroughly.
Spinach and Artichoke Dip
Ingredients: 1/2 cup chicken broth Bulb of garlic 14 oz can artichoke hearts 1/2 cup sour cream 1/2 cup mayo 8 oz cream chees 10 oz box Frozen spinach 1/2 tsp of seasoning 16 oz parmesan cheese 8 oz mozzarella cheese
Directions: Using the Easy Read Measuring Cup, measure 1/2 cup of chicken broth. Add to the inner pot of the Quick Cooker. Press 3 cloves of garlic into the broth using the Garlic Press. Drain the 14 oz can artichoke hearts into the Easy Read Measuring Colander and add to Manual Food Processor. Pump hearts 7-10 times until coarsely chopped. Add to the inner pot of the Quick Cooker. Using the the Measure All Cup, measure 1/2 cup mayo and 1/2 cup sour cream. Add both along with 10oz box of Frozen spinach, 8oz block of cream cheese, 1tsp of Seasoning to the inner pot of the Quick Cooker. Set Quick Cooker on High Pressure for 4 mins. Meanwhile, grate 8oz block of mozzarella with Course Microplane and 16oz box of parmesan cheese with Fine Microplane. Do a quick release once timer goes off. Stir in both parmesan and mozzarella into the inner pot of the Quick Cooker.
Zero Point Chicken Taco Soup
Ingredients: 1 small onion, chopped 1 15.5oz can seasoned black beans, drained 1 15.5oz can light kidney beans, drained
1 8oz can tomato sauce 10oz bag frozen corn 2 10oz cans diced tomatoes with green chilis 1 packet taco seasoning 1 tsp cumin 1 tsp chili powder 2 boneless, skinless chicken breast ½ cup water Directions: 1. Place all ingredients in your Quick Cooker 2. Make sure seal is in lid properly, apply lid, set vent to sealing. 3. Set instant pot to soup (or you can use manual) with high pressure for 8 minutes. 4. Allow to natural pressure release by not touching the vent for 10 minutes. 5. Shred chicken breast with two forks and place back in pot. 6. Serve and enjoy
Quick Cooker Mac n cheese! Ingredients: 1 lb Elbow Macaroni 4 tbsp butter 4 cups water 2 tsp dry ground mustard or PC Dijon Mustard Rub 2 tsp kosher or sea salt (+ more to taste) 1/2 tsp black pepper 1 cup evaporated milk 8 oz sharp cheddar cheese 8 oz monterey jack cheese 1/2 cup parmesan cheese
Directions: Add macaroni, butter, water, mustard, salt, and pepper to your Quick cooker. Secure the lid, select manual, and high pressure for 4 minutes please note: if the directions on your boxed macaroni have a boil time that is less than 6 minutes, cook on high pressure for only 3 minutes). Once complete, use a quick release. Open lid and check that the pasta is cooked completely. If not, select saute, and cook for another 2 minutes until pasta is cooked. Add in evaporated milk and each of the cheeses. Continue to mix and stir until creamy. Add any extra salt to taste. Serve hot!! Servings: 6-8 servings
Pull Apart Beef Recipe Ingredients: Chuck roast Salt Pepper
Garlic powder Beefy onion soup mix Water
Directions: cut it into 3 to 4 inch chunks. Salt pepper and garlic powder the chuck roast pieces. Sear it in the quick cooker till it’s nice and brown caramelized on the flat sides Sprinkle Beefy onion soup mix over meat add a cup of water cook for one hour On custom
Cake in the Fluted Pan Ingredients: 1/2 box of cake mix 2 tbsp oil 1 egg 1/2 cup of water Directions: Mix together ingredients in batter bowl, add batter to oiled fluted pan. Add 1 cup of water to inner pot of QC. With cake pan on stand, add to inner pot of QC. Full pressure for 25 mins. Manual release and remove cake. Let cool for 5 mins. Release edges of cake with Cake Release Tool. Flip cake onto plate/platter. Top with desired icing.
QUICK COOKER MEDITERRANEAN CHICKEN & RICE BOWLS Prep 5 min Cook 25 min Ready in 30 min USING A PRESSURE COOKER TO MAKE THESE RICE BOWLS MEANS THAT YOUR MEAL COMES TOGETHER WITH ONLY A LITTLE HANDS-ON TIME, BUT STILL DELIVERS FANTASTIC MEDITERRANEAN FLAVOR.
INGREDIENTS Chicken & Rice
1 small onion
2 tbsp (30 mL) butter
½ tsp (2 mL) salt
2 garlic cloves
8 cups (2 L) fresh baby spinach leaves
1 lb. (450 g) boneless, skinless chicken breasts
1 tbsp (15 mL) Greek Rub ¼ cup (50 mL) water
1½ cups (375 mL) basmati or long grain white rice, rinsed
1½ cups (375 mL) chicken broth Vegetables
½ seedless cucumber
1 pint cherry tomatoes (about 2 cups/500 mL) Sauce
2 tbsp (30 mL) fresh parsley leaves
1 lemon
½ cup (125 mL) hummus
Optional: ½ cup (125 mL) crumbled feta cheese
DIRECTIONS 1.
Chop onion with the Food Chopper. Set the Quick Cooker to SEAR and press START. Melt the butter in the inner pot. Add the onion, salt, and garlic pressed with the Garlic Press and cook for 2–3 minutes. Add the spinach and cook an additional minute, or until the spinach is slightly wilted. Press CANCEL. 2. Season both sides of the chicken with the rub and place it on top of the spinach.* Add the water.
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Combine the rice and broth in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower it onto the wire rack. Lock the lid and select the CHICKEN/POULTRY setting. Adjust the time to 9 minutes and press START. 4. When the timer is up, let the steam release naturally for 10 minutes, then press the steamrelease button to release any remaining pressure. Press CANCEL.
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Cut the cucumber in half widthwise and in half lengthwise. To dice the cucumber, slice it with the Quick Slice, then rotate it a quarter turn and slice again (see cook’s tip). Place the tomatoes into the Close & Cut and use the Coated Chef’s Knife to cut them in half. 6. Finely chop the parsley in the Manual Food Processor. Juice the lemon into the processor with the Citrus Press. Add the hummus and process until well combined. 7. Carefully lift the ceramic pot out and fluff the rice with a fork.* Transfer the chicken and spinach to a medium mixing bowl and chop with the Salad Chopper. 8. To serve, add the rice, chicken, vegetables, and sauce to a bowl. Sprinkle with feta, if desired.
Yield:
6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 360, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 65 mg, Sodium 730 mg, Carbohydrate 46 g, Fiber 4 g, Sugars 4 g, Protein 25 g
Cook's Tips:
Slice the cucumber, then turn it a quarter turn and slice again.