ELECTRIC PRESSURE COOKER - Müeller direct · milk, cream, salt, and pepper to tomato mixture....

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Healthy Recipes


Table of ContentsSoupCream of Tomato SoupChicken Noodle SoupCream of Butternut Squash and Ginger Soup

PastaMac and Cheese CarbonaraSpaghetti BolognesePenne Rigate Pasta with Broccoli Ham and Beans Pasta Spaghetti Squash with Garlic and Butter

YogurtHomemade Yogurt

Side DishFresh HumusHerb Roasted Potatoes Half-Baked PotatoesPressure Cooker Hard-Boiled Eggs

Main CourseEasy Chicken Honey Lemon ChickenChicken and Rice Creamy Mushroom Risotto Turkey Breasts Salmon in Chili-Lime Sauce Black BeansBaked BeansPork Ragu Crispy Mexican Pulled Pork (Carnitas)Pork Chops in HK Tomato SauceBBQ RibsBeef Stew Juicy Pressure Cooker MeatloafLamb in MilkGoat CurryRice Pudding Brown Rice

ELECTRIC PRESSURE COOKER

Soup

Ingredients• 4 cups peeled, seeded, and cored tomatoes with juice • 1 cup chicken broth • 1 1/2 teaspoons salt • 1/2 teaspoon baking soda • 1 1/2 cups milk • 1/2 cup heavy whipping cream • salt and ground black pepper to taste

Cream of Tomato Soup

Preparation time: 10minCooking time: 20min

Ready In: 30min

1. Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure for 3 minutes. Care-fully choose quick-release to release pressure and remove lid.

2. S�r baking soda into tomato mixture un�l no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, s�rring o�en, un�l heated through, about 15 minutes.

Nutrition FactsServes 4

Amount Per ServingCalories 169

% Daily Value*Total Fat 11.3g 17%Cholesterol 36.7mg 12%Sodium 1316.1mg 55%Total Carbohydrate 13g 4%- Sugars 10.6g Protein 6g 12%• Vitamin A 13%• Vitamin C 10%

Preparation

Ingredients• 1 cup chopped onion (about 1

medium)

• 2 cloves garlic

• 2 large chicken breasts (preferably

at room temperature, take out of

fridge 30 minutes before cooking)

• 1 cup diced carrots (about 2

medium)

• 1 cup diced celery (about 3 stalks)

• 7 oz fussili (200 g)

• 8 cups chicken broth (about 2

liters, preferably at room tempera-

ture, take out of fridge 30 minutes

before cooking)

• 1 cup cooked frozen peas

• sea salt

• Pepper

• Parsley

Chicken Noodle Soup

1. Preheat Müeller pressure cooker by pressing "sauté" and adjust to high heat.

2. While prehea�ng pressure cooker, peel and chop onion and peel and crush garlic. Peel and dice carrot, wash and dice celery and cube chicken.

3. Once pressure cooker beeps and shows "hot" on display, add a splash of oil and chopped onions. S�r fry un�l star�ng to brown. Move around o�en. Then add garlic and chicken and s�r fry un�l chicken starts to get white from all sides.

4. Add diced carrots and celery, pasta, chicken broth, some salt and pepper (depending on how seasoned your broth is), add lid, move ven�ng knob to "Sealing" and press "cancel", then "manual" and adjust pressure to high pres-sure and �me to 5 minutes.

5. Pressure Cooker will need anywhere from 7-15 minutes to come to pressure depending on temperature of broth. I recom-mend using broth at room tem-

Preparation

Preparation time: 10min Cooking time: 33min

Ready In: 1h 3min



% Daily Value*Total Fat 5g 8%Cholesterol 24.8mg 8%Sodium 1978mg 82%Total Carbohydrate 31g 10%- Sugars 18.6g Protein 11.1g 22%• Vitamin A 40%• Vitamin C 19%

perature to reduce �me for pressure cooker come to pressure, it works perfectly fine with cold broth though, too.

6. Once 5 minute high pressure cooking is over, pressure cooker beeps. Release pres-sure. Wait for all pressure to be released and the valve drops.

7. Open Pressure Cooker and add cooked frozen peas. Try the broth and season with addi�onal salt and pepper if necessary.

8. Serve immediately with some freshly chopped parsley sprinkled on top.

1. Press Saute to pre-heat the pressure cooker. When "hot" appears on display, add onions, sage, salt and pepper and saute.

2. Once onions are so�, push onions to the side and add a handful of cubed squash to cover the bo�om of the pot.

3. Let the squash brown for about 5 minutes, s�rring infrequently.

4. Add the rest of the squash, ginger, nutmeg and the vegetable stock into the pressure cooker.

5. Close and lock the lid of the pressure cooker. Manually adjust �me to 10 minutes pressure cooking �me.

6. When �me is up, open the pot using Quick Release.

7. Discard the sage stem. With an immersion blender, puree the contents of the pressure cooker.

8. Garnish with toasted pumpkin seeds and serve. Enjoy!



% Daily Value*Total Fat 121.9g 188%Cholesterol 0mg 0%Sodium 1807.8mg 75%Total Carbohydrate 73g 24%- Sugars 44.1g Protein 4.3g 9%• Vitamin A 203%• Vitamin C 84%

Preparation

Ingredients• 2 pounds butternut squash peeled, seeded and cubed • 1 sprig sage• 1 large onion roughly chopped • 1/4 teaspoon nutmeg• 1/2 inch piece Ginger peeled and roughly sliced • 4 cups vegetable stock• 1/2 cup pumpkin seeds toasted, for garnish • pepper to taste • olive oil • salt to taste

Cream of Butternut Squash and Ginger Soup

Preparation time: 5 min Cooking time: 15 min

Ready In: 20 min

Pasta


Mac and Cheese

Preparation time: 15 min Cooking time: 5 min Ready In: 20 min



% Daily Value*Total Fat 12.6g 19%Cholesterol 111.9mg 37%Sodium 1882.3mg 78%Total Carbohydrate 57g 19%- Sugars 10.5g Protein 21.5g 43%• Vitamin A 10%• Vitamin C 27%

Preparation

Ingredients• 14 oz (397g) sharp cheddar • 4 cups (1L) cold water• 6 oz (170g) mild cheddar or American cheese • A pinch of kosher salt• 16 oz (454g) elbow macaroni • 2 large eggs• 1 tsp ground mustard • 1 tsp sriracha sauce• 12 oz (355 ml) evaporated milk

1. Add the elbow macaroni, water, kosher salt in the pressure cooker. Pressure Cook-ing Time: High Pressure for 4 minutes. Release Method: Gradual Quick Release

2. In a medium mixing bowl, beat the eggs and mix in the ground mustard, Sriracha, and evaporated milk. Mix well. Note: Take this step while the macaroni is pressure cooking.

3. Keep heat on low or medium low, use Keep Warm func�on. Give it a quick s�r and see if there is excessive liquid in the pot. Drain if necessary.

4. Place unsalted bu�er in the pressure cooked macaroni. Mix well with and let the bu�er melt.

5. Pour in eggs, mustard, sriracha sauce, evaporated milk and mix well.

6. Add grated cheese (1/3 por�on at a �me) and s�r constantly un�l the cheese fully melt.

*Note: If the Mac and Cheese is too runny, turn the heat to medium to reduce it down.

Use Sauté Less func�on – Click cancel, Sauté and Adjust bu�on twice

7. You will likely need a couple pinches of kosher salt to brighten the dish

8. If you like, you can add ham or prosciu�o small pieces on the top of it, or some vegetables, broccoli for example.

Carbonara


Ready In: 20min

1. Put the pasta and the water, with a pinch of kosher salt, in the Pressure Cooker and program it to cook for 5 minutes at high pressure.

2. While the cooker heats up, crack the eggs in a bowl, add in the cheese and the black pepper, whisk it un�l it's all mixed together and put aside un�l you need it.

3. Cook the bacon (pance�a or, if you can find it, the guanciale), in a frying pan over medium heat for a few minutes un�l it's crispy and has rendered lots of fat and then remove the pan from the heat.

4. When the cooking �me on the Pressure Cooker is up, do a controlled quick release. Pasta can foam up so release with small spurts un�l you are sure it's not going to spew all over the place and then release it all at once.

5. Put the pan with the bacon/pance�a back on the heat and dump in the pasta and any liquid le� in the pot, wait for the water to come to a fierce bubbling up and cook for about 30 seconds un�l there is just a bit of water le�. You want to see some liquid but you don't it to be all soupy.

6. Now, remove the pan from the heat again so that you can add in the eggs/cheese and quickly s�r it all together un�l the eggs thicken into a sauce.

7. If you like it super peppery, season with a bit more, more grated cheese if you like and serve right away. Enjoy!



% Daily Value*Total Fat 30.6g 47%Cholesterol 230.3mg 77%Sodium 559.9mg 23%Total Carbohydrate 86.4g 29%- Sugars 3.8g Protein 30.5g 61%• Vitamin A 6%• Vitamin C 0%

Preparation

Ingredients• 1 pound pasta dry, I rigatoni, penne or cavatappi • 4 cups Water• pinch kosher salt• 4 large eggs• 8 ounces bacon pancetta or guanciale• 1 cup Pecorino Romano finely grated, can also use parmesan• black pepper as much as you like

Spaghetti Bolognese

PreparationIngredients• ½ pound (227 grams) ground beef • 1 pound (454g) penne rigate• 12 white mushrooms, sliced • 3 cloves garlic, minced• 1 celery, chopped • 1 small onion, sliced • A dash of sherry wine • A pinch of dried oregano• A pinch of dried basil • Kosher salt and black pepper to taste• Olive oil

Pasta Sauce:• 1 cup unsalted homemade chicken stock + 2 cups water• 5.5 fl oz can (156 ml) tomato paste• 2 tablespoons light soy sauce (not low sodium soy sauce)• 1 tablespoon fish sauce• 1 tablespoon Worcestershire sauce

1. Prepare Pressure Cooker: Heat up your pressure cooker, press Sauté button and click the adjust button to go to Sauté More function. Make sure your pot is as hot as it can be before placing any ingredient in the pres-sure cooker, wait until indicator says "hot".

2. (Flavor Enhancement Step) Brown Ground Beef: Add 1 tablespoon of olive oil in the pressure cooker. Ensure to coat the oil over the whole bottom of the pot. Add in ½ pound of ground beef and season with kosher salt and ground black pepper. Mois-ture begins to come out of ground beef. Let the moisture evaporate. Browning begins due to mallard reac-tion. Remove & set aside.

3. (Flavor Enhancement Step) Sauté the Onion, Garlic, Celery and Mush-rooms: Add 1 tablespoon of olive oil in the pot. Add sliced onion, sauté. Add a pinch of kosher salt and ground black pepper to season. Stir occasionally until slightly browned. Then, add minced garlic and stir for roughly 30 seconds until fragrant. Add sliced mushrooms, chopped celery, a pinch of dried oregano, and dried basil. Cook for another minute. Taste seasoning and adjust with more kosher salt and ground black

4. Deglaze and Create Pasta Sauce: Pour in a dash of sherry wine and deglaze the bottom of the pot with a wooden spoon. Add browned ground beef, 1 cup of unsalted homemade chicken stock, 2 cups of water, 2 tablespoons of light soy sauce, 1 tablespoon of �sh sauce, and 1 tablespoon of Worcestershire sauce. Mix everything together.

5. Pressure Cook Pasta: Pour 450 g of Penne pasta into the sauce. Place 156 ml tomato paste on top of the pasta. Mixing 156 ml tomato paste with 3 cups of liquid should be completely safe. However, avoid mixing the tomato paste if you are afraid of scorching. Taste and adjust with more kosher salt and ground black pepper if necessary, as it is harder to adjust the seasoning after.

6. Ensure all the Penne pasta are completely submerged into the sauce. Close the lid and pressure cook at High Pressure for 4 minutes. Turn o� the heat and wait 5 minutes before doing a Quick Release. Open the lid carefully.

Serve: Give it a quick stir and everything should blend together. You can try Penne pasta. If you �nd the texture too hard (ours came out al dente), close the lid and let the leftover heat cook them until desired doneness. Sprinkle some freshly grated Parmesan cheese to kick it up a notch. Serve immedi-ately. Enjoy!


Ready In: 30min



% Daily Value*Total Fat 20.3g 31%Cholesterol 46mg 15%Sodium 1683.2mg 70%Total Carbohydrate 76g 25%-Sugars 16.4g Protein 30.2g 60%• Vitamin A 3%• Vitamin C 18%

PreparationIngredients• 1 lb (454 g) penne pasta • 1 small onion, sliced• 1 small shallot, diced (optional) • 3 cloves garlic, minced• 12 white mushrooms, sliced • 1 zucchini squash, thickly sliced• A dash of sherry wine • A pinch of dried oregano• A pinch of dried basil • Kosher salt and black pepper to taste• Olive oil • Freshly grated Parmesan cheese

Pasta Sauce:• 6 1/2 cups fresh broccoli florets, no stems• 1 cup unsalted homemade chicken stock or vegetable stock + 2 cups water• 5.5 fl oz can (156 ml) tomato paste• 2 tablespoons light soy sauce (not low sodium soy sauce)• 1 tablespoon Worcestershire sauce (omit if vegetarian/vegan)• 1 tablespoon fish sauce (omit if vegetarian/vegan)

1. Prepare Pressure Cooker: Heat up your pressure cooker; press sauté function.

If you prefer crunchy zucchini squash, sauté sliced zucchini squash with 1 tablespoon of olive oil and set aside.

2. Sauté the Onion, Garlic, and Shal-lot (Flavor Enhancement Step): Add 1 tablespoon of olive oil. Ensure to coat the oil over whole bottom of the pressure cooker. Add minced shallot and sliced onion, then sauté. Add a pinch of kosher salt and ground black pepper to season. Stir occasionally until slightly browned. Add minced garlic and stir for roughly 30 seconds until fragrant. Add sliced mushrooms, broccoli, a pinch of dried oregano, a pinch of dried basil, and sliced zucchi-ni squash (omit zucchini squash if you already sautéed them) and cook for another minute. Taste and adjust if necessary.

3. Deglaze and Create Pasta Sauce: Pour in a dash of sherry wine and deglaze the bottom of the pressure cooker with a wooden spoon. Mix 1 cup of unsalted homemade chicken stock (or vegetable stock), 2 cups of water, 2 tablespoons of light soy sauce, 1 tablespoon of �sh sauce, and

Penne Rigate Pasta with Broccoli


Ready In: 35min




1 tablespoon of Worcestershire sauce in the pressure cooker.

4. Pressure Cook the Pasta: Pour Penne in the sauce. Place 156 ml tomato paste on top of the pasta and mix. Test season-ing and adjust. Ensure all Penne are com-pletely submerged in the sauce. Pressure cook at High Pressure for 4 minutes. Turn o� the heat and wait 5 minutes before Quick Release.

5. Serve: Taste pasta, if you �nd them too hard, close the lid and let the leftover heat cook them until desired doneness. If you have set aside some crunchy zucchi-ni squash, now is the time to mix them in and serve immediately.

Ham and Beans Pasta


Ready In: 30 min

1. Place 1 Tbsp olive oil in bo�om of Instant Pot. Turn on to manual. Saute ham and onions un�l onions are translucent. Add garlic, parsley, basil, oregano, pepper and red pepper flakes; cook 1-2 minutes.

2. S�r in broth, milk, and flour. Whisk un�l combined. Add the rest of the ingre-dients except Parmesan cheese and green beans.

3. Place the lid on Pressure Cooker.

4. Set to high pressure for 8 minutes.

5. A�er it is done, let the pressure natu-rally release for about five minutes, and then change to quick release un�l all the pressure is gone.

6. Sprinkle Parmesan cheese on top of pasta. Ad green beans. Serve immediately.




Preparation

Ingredients• 1 Tbsp olive oil • 1/2 c. diced yellow onions• 3 cloves minced garlic • 3 c. cubed fully cooked ham• 1/2 tsp dried parsley • 1/2 tsp dried basil• 1/4 tsp dried oregano • 1/4 tsp pepper• 1/4 tsp red pepper flakes • 3 c. chicken broth• 2 c. 2% milk • 1/4 c. flour• 1 (16 oz) noodles, uncooked • 2 c. frozen peas, thawed• 1 cup of canned/boiled beans • 1/2 c. Parmesan cheese

Ingredients• 1 medium spaghetti squash about 4 pounds• 1 1/2 cup Water• 1 bunch fresh sage• 3-5 cloves garlic sliced• 2 tablespoons olive oil• 1 teaspoon salt• ⅛ teaspoon nutmeg a few swipes on the grater• Parmigiano Reggiano cheese by choice

Spaghetti Squash with Garlic and Butter


Ready In: 15min

1. Halve the squash and scoop out the seeds.

2. Add water into the pressure cooker and lower the squash halves facing up - stacking them one on top of the other, if needed.

3. Close and lock the lid of the pressure cooker. Set the valve on the lid to "seal". Pressure cook for 3 minutes 3 minutes at high pressure.

4. In the mean�me, in a cold saute pan add the sage, garlic and olive oil. Cook the oil mixture on low heat, s�rring very occasionally to fry-up the sage leaves. The leaves will turn dark green when they're crispy - keep an eye on it to ensure the garlic slices do not burn.

5. When �me is up, open the cooker by releasing the pressure through the valve.

6. Tease the squash fibers out of the shell using a fork and plop them into the saute' pan.

7. Once all of the squash is there turn off the heat, sprinkle with salt and nutmeg, and then swoosh every-thing around to mix well.

8. Serve as-is or with a generous sprinkle of Parmigiano Reggiano cheese.



% Daily Value*Total Fat 7.2g 11%Cholesterol 0mg 0%Sodium 8mg 0%Total Carbohydrate 2.1g 1%- Sugars 0.7g Protein 0.2g 0%• Vitamin A 0%• Vitamin C 1%

Preparation


Yogurt

Ingredients• ½ Gal of milk • 2 tbsp. of plain yogurt

Homemade Yogurt

Preparation time: 1 hCooking time: 8 h

Ready In: 9+ h

1. With the glass top on, heat 1/2 gal of milk to 180F or so degrees using the slow cook bu�on. It will take 15-30 minutes (you'll need a thermometer).

2. A�er that, unplug it, take the inner pot out and let the milk cool in a cool place to 115F degrees. This will take about 1/2 hour.

3. Then add 2 tbp of plain yogurt to 1/2 cup of the warm milk and mix it up. Put this starter mix into the bowl. Put the bowl back into the cooker and plug it back in. Then use "menu" to select the Yogurt se�ng and set it with the "manual" bu�on for 8 hours (or more if you want it more tart).

Manually set it for 8 hours.

Yogurt preset maintains the milk/starter mixture at the proper 115F degree incuba�on tempera-ture for the amount of �me you set it for. A�er that, it will shut itself off and begin to cool. If you want Greek style, you can strain it later to remove the whey; regular yogurt you don't have to, but can pour off some of the excess.



% Daily Value*Total Fat 5.3gCholesterol 13.1mgSodium 52.3mgTotal Carbohydrate 7.4gSugars 7.4gProtein 3.7g• Vitamin A 2%• Vitamin C 1%

Preparation


Side Dish

IngredientsBEANS:• 1 pound dried garbanzo beans , rinsed• 12 cups filtered waterHUMMUS:• 3 cups cooked garbanzo beans, still warm• 1/2 cup warm bean cooking liquid• 1/4 cup tahini • 2 medium cloves garlic• juice from 1 large lemon • 1 teaspoons kosher salt• 1/2 teaspoon ground cumin • 1/4 teaspoon smoked paprika• 1/4 cup high quality extra virgin olive oil

Homemade Humus

1. Rinse garbanzo beans and discard any stones. Place it in Pressure Cooker along with 12 cups of filtered water.

2. Close the lid, make sure vent is set to "sealed" and set Pressure Cooker to manual for 35 minutes.

3. Allow Pressure Cooker to naturally release pressure when done (this can take up to 1/2 hour). If you are pressed for �me, allow pressure cooker to release pressure naturally for at least 15 minutes and then do a slow quick pressure release.

4. Carefully drain the beans, making sure to reserve the liquid!

5. Transfer 3 cups of warm drained, cooked garbanzo beans to the bowl of food processor fi�ed with the chop-ping blade. Add all other ingredients except olive oil.

6. Process un�l smooth and slowly add the olive in through the tube.

7. Hummus should be smooth, creamy and taste almost whipped.

8. Serve topped with Za'atar, smoked paprika and a splash of olive oil and Enjoy!

Preparation


Ready In: 1h



% Daily Value*Total Fat 39.6g 61%Cholesterol 1.2mg 0%Sodium 709.7mg 30%Total Carbohydrate 175g 58%-Sugars 29.8g Protein 58.1g 116%• Vitamin A 1%• Vitamin C 59%

1. Wash the potatoes and pat dry.

2. In a small bowl, combine rosemary, thyme, marjoram, oregano, garlic powder, salt, and pepper.

3. Press the "sauté" mode bu�on on the pressure cooker. When "hot" appears on the display, add oil and heat with the pressure cooker lid open.

4. Add potatoes in batches and arrange in a single layer.

5. Cook, rolling the potatoes on all sides, for about 5 to 6 minutes or un�l lightly browned and crisp. Using a fork, pierce the middle of each potato. Alterna�vely, pan-fry potatoes in a skillet over medium heat un�l lightly browned and transfer to pressure cooker.

6. Toss in herb seasonings. Add water/stock.

7. Press "Keep Warm/Cancel" bu�on. Close and lock the lid, making sure the floa�ng valve is set on "sealing". Press the manual bu�on, use the plus and minus bu�ons to adjust the cooking �me to 7 minutes.

8. Once done, use quick release by pressing "cancel" and then turning the steam floa�ng valve on the lid to "vent-ing" posi�on.

9. Open lid and transfer potatoes to serving pla�er. Serve hot.

Preparation

Ingredients• 2 pounds z about 1 to 1 1/2 inches (preferably baby potatoes)• 1/2 teaspoon dried rosemary• 1/2 teaspoon dried thyme • 1/2 teaspoon dried marjoram• 1/2 teaspoon dried oregano • 1/2 teaspoon garlic powder• 1 teaspoon kosher salt • 1/4 teaspoon pepper• 3 tablespoons olive oil • 1/2 cup water or chicken stock

Herb Roasted Potatoes


Ready In: 20 min

Nutrition FactsServing Size bowl, Serves 3


% Daily Value*Total Fat 14.4g 22%Cholesterol 0mg 0%Sodium 955mg 40%Total Carbohydrate 54g 18%- Sugars 2.6g Protein 6.5g 13%• Vitamin A 0%• Vitamin C 100%

Half-Baked Potatoes


Ready In: 20min

1. Place the washed potatoes in the pressure cooker and pierce the side of the potato facing up with a fork a few �mes or poke each a few �mes using point of a knife.

2. Pour the water in the pressure cooker.

3. Turn on oven to 450F so as to pre-heat it while the potatoes are pressure cooking.

4. Close and lock the lid of the pressure cooker, set the valve to "seal". Pressure Cook for 10 minutes at high pressure. When �me is up, open the cooker by releasing the pressure through the valve.

5. Place each potato directly on the middle rack of the oven (poked holes facing up) and bake for 10-15 minutes

6. Mix sour cream with dill

7.Take out the potatoes and slice them in the middle. Put the America cheese and bu�er in side of them. Then, turn off the oven and let the potatoes con�nue to bake using the oven's residual heat for another 5 minutes.

8.Take them out and add sour cream on top of them.

Enjoy your crispy, fluffy baked short-cut potatoes!




Preparation

Ingredients• 2 pounds medium potatoes washed well • 1 1/2 cup Water• Pinch of dill • 3 oz Soar cream • 3 oz of American Cheese • 3 oz Butter

Ingredients• 2 cups water, or as needed• 8 fresh eggs• 4 cups cold water• 4 cups ice cubes

Pressure Cooker Hard-Boiled Eggs

Preparation time: 5 minCooking time: 6 minReady In: 20+min

Fill pressure cooker with the minimum amount of water specified by the manufactur-er. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.

Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.

Combine cold water and ice in a large bowl.

Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mi� or spoon. Cool completely, at least for 10 minutes, up to 30 m minutes.



% Daily Value*Total Fat 9.5gCholesterol 372mgSodium 142mgTotal Carbohydrate 0.7gSugars 0.4gProtein 12.6g• Vitamin A 11%

Preparation


Main Course

Ingredients• 2 pounds boneless, skinless chicken thighs • 1/2 cup chili sauce • 1/2 cup water • 2 tablespoons vinegar• 1 teaspoon ground paprika • salt and ground black pepper to taste • 1 onion, minced

Easy Chicken


Ready In: 45 min

1. Heat pressure cooker over medium heat on Slow Cook mode; cook chicken un�l browned, 2 to 3 minutes per side. Sprinkle paprika, salt, and pepper onto chicken.

2. Combine onion, chili sauce, water, and vinegar in a bowl; pour over chicken.

3. Cover pressure cooker with lid and cook according to manufacturer's instruc�ons, about 25 minutes on high heat. Remove from heat and release pressure through natural release method; open pressure cooker carefully.

4. Open and serve with tomato sauce, mixed with sour cream and mayonnaise.

5. You can use some soda with it or mix a freshly squished lemon juice with sparkling water.




Preparation

Honey Lemon Chicken


Ready In: 30 min

1. Trim chicken thighs of excess fat. Season with lemon pepper seasoning.

2. Press the "sauté" mode bu�on on the Pressure Cooker. When "hot" appears on the display, add oil and heat with the Pressure Cooker lid open.

3. Add chicken in a single layer with skin side down. Cook for about 1 to 2 minutes or un�l lightly browned and then turn to cook for another 1 to 2 minutes. Remove chicken and drain excess oil in the Pressure Cooker.

4. Return chicken to the pot, arranging with skin side up. Add garlic.

5. In a small bowl, combine lemon juice, lemon zest, honey, water, and soy sauce. S�r un�l well blended and pour over chicken. Press "Keep Warm/Cancel" bu�on. Close and lock the lid, making sure the floa�ng valve is set on "sealing". Press the "poultry" bu�on, use the plus and minus bu�ons to adjust the cooking �me to 12 minutes.

6. Once done, use quick release by pressing "cancel" and then turning the steam floa�ng valve on the lid to "ven�ng" posi�on. Open lid. If you want to reduce the sauce, press the "sauté" bu�on and cook, with the lid open, for about 2 to 3 minutes or un�l sauce is reduced. Serve hot.

7. Serve it with rice of by your choice.




Preparation

Ingredients• 1 pound bone-in, skin on chicken thighs• 1 tablespoon soy sauce• 1 teaspoon lemon pepper seasoning • 3 tablespoons honey • 1 large lemon, juiced (about 1/4 cup juice) and zested• 1 tablespoon oil • 2 cloves garlic, peeled and minced • 2 tablespoons water

Chicken and Rice

PreparationIngredients• 10 oz chicken breasts / bone-in chicken thighs (Either 2 five-ounce chicken breasts if you are making the recipe with white rice. OR. 2 ten-ounce bone-in chicken thighs if you are making the recipe with brown rice.) or to use chicken breasts much larger than 6.5 oz (180g). Or chicken thighs much larger than 10 oz (300g).• 1 bunch cilantro • 1 cup water (at room temperature, not cold!)• 1/2 Tbsp ghee or bacon fat • 1 small diced onion• 2 cloves garlic • 1 cup diced carrot• 2 cup white basmati rice or brown basmati rice (choose white or brown depending on the type of chicken you are using)• 1 cup diced celery • 1 cup diced red bell pepper• Salt, Pepper, cilantro for garnishing • 1 cup of Green String Beans (canned)

1. Generously season chicken breasts (or remove skin of chicken thighs and season) with salt and pepper on both sides and set aside.

2. Peel and dice carrot, wash and dice celery, wash, deseed and dice bell pepper.

3. Wash and spin dry cilantro and cut o� the stems for the most part and blend with a cup room tempera-ture water.

4. Preheat Pressure cooker by press-ing the "sauté" button.

5. Peel and chop onion and garlic. By now, the pressure cooker is proba-bly hot. Add ghee or bacon fat and sauté onion and garlic in it until it starts slightly browning. Stir often. Make sure no bunt bits of onion or garlic are stuck to the bottom of the pressure cooker. If for some reason there are, deglaze by adding a Table-spoon or two of water and stir to remove all bits from the bottom.

6. Add rice, salt and pepper, and green beans and then pour cilantro water on top. Give it a quick stir. Add diced vegetables in one layer and then top with seasoned chicken breasts. Then IMMEDIATELY close lid to avoid water from evaporating


Ready In: 30 min



% Daily Value*Total Fat 2.7g 4%Cholesterol 54.2mg 18%Sodium 493mg 21%Total Carbohydrate 19g 6%- Sugars 6.1g Protein 19g 38%• Vitamin A 41%• Vitamin C 84%

7. Turn venting knob, press "manual" and adjust to 5(-8) minutes high pressure for chicken breast / white rice version or 22 minutes for chicken thigh / brown rice version.

8. Once the Pressure cooker end, allow for 10 minutes natural pressure release (set a timer to not miss the moment). Then release the remaining pressure manually for chicken breast / white rice version. Or let pressure release naturally completely on its own for chicken thigh / brown rice version (might take about 15-20 minutes)

9. Open the cooker and enjoy the smell! Then use two forks to shred the chicken. Mix it all and serve immediately with some fresh cilantro sprinkled on top.

Ingredients• 1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock• 1 ounce (30g) dried porcini mush-rooms (optional)• 1 1/2 pounds (700g) mixed mush-rooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved• 4 tablespoons (60ml) extra-virgin olive oil• 4 tablespoons (50g) unsalted butter• Kosher salt and freshly ground black pepper• 1 medium yellow onion, finely chopped (about 6 ounces; 170g)• 2 medium cloves garlic, finely minced• 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano• 2 teaspoons (10ml) soy sauce• 1 tablespoon (15ml) light miso paste• 3/4 cup (175ml) dry white wine• 1/4 cup (60ml) heavy cream (optional; see note)• 1 ounce (30g) finely grated Parmi-giano-Reggiano cheese, plus more for serving• Handful finely minced mixed fresh herbs, such as parsley, chervil, tarra-gon, and/or chives

Creamy Mushroom Risotto

1. Place chicken stock and dried mushrooms (if using) in a micro-wave-safe container and microwave on high power un�l simmering, about 5 minutes. Remove from microwave. Using a slo�ed spoon, transfer porcini to a cu�ng board and roughly chop. Add fresh mush-room scraps to container with porci-ni-infused stock and set aside.

2. Heat olive oil and bu�er in the base of a pressure cooker over high heat, swirling, un�l foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, s�rring occasionally, un�l excess moisture has evaporated and mushrooms are well browned, about 8 minutes.

3. Add onion, garlic, and chopped porcini (if using) and cook, s�rring frequently, un�l onions are so�ened and aroma�c, about 4 minutes. Add rice and cook, s�rring, un�l rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like �ny ice cubes: translucent around the edges and cloudy in the center.) S�r in soy sauce and miso paste un�l evenly incorporated.

4. Add wine and cook, s�rring, un�l raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.

Preparation


Ready In: 50 min




5. Pour stock into the pressure cooker through a fine-mesh strainer, discarding mushroom stems. Scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged. Close pressure cooker and bring up to low pressure (10 psi on most units). Cook at low pressure for 5 minutes, then depressurize cooker, either by running it under cold water if it is not electric or using the steam-release valve if it is electric.

6. Open pressure cooker and s�r to combine rice and cooking liquid; a creamy consistency should begin to develop. S�r in cream (if using), cheese, and herbs. If riso�o is too soupy, cook for a few minutes longer, s�rring, un�l it begins to thicken more. If it is too thick, s�r in some hot water. It should flow slowly when you drag a trail through it with a spoon. Season to taste with salt and pepper and serve immediately on hot plates, passing extra cheese at the table.

Ingredients• 1 (1 ounce) package onion soup mix • 1 (6 pound) turkey breast, thawed • 2 ribs celery, cut into large chunks• 1 onion, cut into large chunks • 1 cup chicken broth • 2 tablespoons water • 1 tablespoon cornstarch or more as needed

Turkey Breasts

Preparation time: 10 min Cooking time: 33 min Ready In: 1 h 3 min

1. Sprinkle onion soup mix all over turkey breast and place in the pot of electric pressure cooker. Place celery and onion chunks over and around turkey breast. Pour chicken broth over turkey breast.

2. Seal pressure cooker and bring to high/low pressure on the 'Poultry' se�ng; cook un�l juices run clear, about 30 minutes. Release pressure through natural-release method for about 20 minutes. Transfer turkey breast to a plate and slice.

3. Change the electric pressure cooker se�ng to 'Saute.' Mix water and corn-starch together in a bowl; add a small amount of hot liquid from the pot. Mix un�l dissolved; pour into the pot and whisk well un�l thickened, about 3 minutes. Serve gravy alongside turkey.



% Daily Value*Total Fat 4.9g 8%Cholesterol 325.2mg 108%Sodium 8303mg 346%Total Carbohydrate 18g 6%- Sugars 2.8g Protein 142.5g 285%• Vitamin A 1%• Vitamin C 8%

Preparation

IngredientsFor steaming salmon:• 2 salmon fillets 5 ounces each • 1 cup water• freshly ground black pepper to taste• sea salt to tasteFor chili-lime sauce:• 1 jalapeno seeds removed and diced• 1 lime juiced• 2 cloves garlic minced • 1 tablespoon honey• 1 tablespoon olive oil • 1 tablespoon hot water• 1 tablespoon chopped fresh parsley• 1/2 teaspoon paprika• 1/2 teaspoon cumin

Salmon in Chili-Lime Sauce


Ready In: 15 min

1. Combine and mix all sauce ingredi-ents in a bowl with a pourable lip. Set aside.

2. Add water to the pressure cooker. Place salmon fillets on top of a steam rack inside the pot.

3. Season the top of the salmon fillets with salt and pepper to your liking.

4. Cover and lock the lid. Select the steam mode and adjust the cooking �me to 5 minutes at high pressure.

5. When the pressure cooker is finished, use the quick release handle to release steam pressure and to stop the cooking.

6. Open the lid and transfer the salmon to a serving plate. Drizzle with chili-lime sauce and serve.



% Daily Value*Total Fat 26.1g 40%Cholesterol 202 mg 67%Sodium 326 mg 14%Total Carbohydrate 18g 6%- Sugars 11.2g Protein 89.5g 179%• Vitamin A 16%• Vitamin C 109%

Preparation

Black Beans

Ingredients• 1 pound dried organic black beans

rinsed and soaked overnight

• 4 dried New Mexico chilies soaked

in 1 cup boiling water for 15 minutes

• 1/3 cup avocado oil or olive oil

• 1 large white onion finely chopped

• 5 to 6 cloves garlic finely chopped

• 1 1/2 T ground cumin

• 1 T kosher salt

• 1/2 T dried oregano

• 1 bay leaf

• 3 cups tomato puree or strained

tomatoes

• 4 cups low sodium vegetable broth

• 1 medium bell pepper any color,

ribs and seeds removed and diced

TOPPINGS: all optional

• Avocado, diced red onion, cilantro,

sour cream, shredded pepper jack

cheese, tortilla chips or plantain

chips

1. Rinse beans and discard any stones. Soak in cold water for 12 to 24 hours. Make sure the water is covering the beans by at least 4". Add more as needed.

2. Soak chilies in 1 cup of boiling water for 15 minutes.

3. Place garlic in the bowl of a food processor. Process un�l finely chopped.

4. Remove chilies from soaking liquid and reserve liquid to add to soup. Trim stems off of soaked chilies and remove seeds. Add chilies to food processor and process un�l finely chopped.

5. Add peeled and cubed onion to garlic-chili mixture in food processor. Pulse un�l chopped.

6. Measure spices and combine in a small dish. Wash bell pepper; remove ribs and seeds and dice.

7. Cook: Set the Pressure Cooker to "Saute". Once hot, add oil and then onion mixture. Saute for 5 minutes, s�rring occasionally.

8. Add spices; s�r to combine, about 30 seconds un�l spices are fragrant.

9. Add chili soaking liquid and s�r to combine.

10. Add drained soaked beans, toma-toes and broth and then add diced bell pepper.

Preparation

11. Place lid on Pressure Cooker, make sure the vent is set to "Sealed" and set manually High Pressure for 15 minutes for done but firm beans. 17 minutes for tender and 20 minutes for very tender, slightly mushy beans.

12. When cooking �me is up, allow Pressure Cooker to release pressure naturally for 15 minutes and then use manual pressure release to open.

13. Remove bay leaf and discard.

14. Transfer 1 to 2 cups (depending on how thick you want the final soup) of black beans to a food processor or blender and process un�l smooth. Return blended beans to soup and s�r to mix well. Serve with your favorite toppings and Enjoy!


Ready In: 30 min




Baked Beans


Ready In: 30 min

1. In medium bowl, whisk together ketchup or tomato juice, molasses, mus-tard, and black pepper.

2. Cook in the Pressure cooker using the sauté func�on, bacon, onion, and bell pepper, uncovered, for 6 minutes, or

3. Un�l bacon crisps. Hit cancel to turn off sauté func�on. Pour off any excess fat.

4. S�r in beans. Spoon ketchup mixture on top; do not s�r. Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 8 minutes.

5. Once cooking is complete, release pressure by using natural release func-�on. S�r in vinegar and let stand at least 5 minutes for flavors to absorb.




Ingredients• 3 cans navy beans rinsed and drained, 15-ounces each• 1 cup ketchup• 1/4 cup molasses• 4 teaspoons mustard powder • 1/2 teaspoon ground black pepper• 3 slices thick-cut bacon chopped • 1 medium onion chopped• 1 small green bell pepper chopped • 2 teaspoons apple cider vinegar

Preparation

Preparation time: 10 min Cooking time: 1 h

Ready In: 1h 10 min




Preparation

Ingredients• 300 g Pork Shoulder. • 2 Tbsp Cooking Oil.• 1 Onion Approximately 75-100g finely diced.• 2 Garlic Cloves. Finely Sliced.• 1 Tbsp Red Wine Vinegar. • Salt and Pepper. To Taste.• 175 ml Tomato Passata. Tomato Sauce in the US I am informed.• 1/2 Tsp Dried Oregano. • 1 Bay Leaf.• 2 Tbsp Capers. • 175 g Orecchiette Pasta.1. Set your Pressure Cooker to Sauté mode

and when hot add half of the cooking oil along with the onions and sauté for 5 minutes, s�rring occasionally.

2. Meanwhile heat the remaining oil in a frying pan over a high heat, then season the pork with salt and pepper and brown on all sides. You can do this in the Pressure Cooker if you like but my preference is to use a frying pan.

3. When the onions have been cooking for 5 minutes add the garlic and s�r for a further minute.

4. Now add in the red wine vinegar, it should pre�y much evaporate straight away, and then turn off sauté mode.

5. Add the pork.6. Then add in the tomato passata, oregano and bay leaf

along with a really generous grind of black pepper.7. Close the lid and cook on manual mode at high pressure for

40 minutes, with a 10 minute natural pressure release.8. Pu�ng the pasta on to cook with 2-3 minutes le� in the

Pressure Cooker should be perfect �ming tom bring the dish together.

9. When released, remove the pork from the Pressure Cooker and flip over to sauté mode and reduce the remaining liquid by half.

10. Shred with two forks before returning back to the pan along with any juices, it would of course be rude to not check for seasoning again now.

11. Add the capers and the cooked Orecchie�e pasta and s�r to combine.

Pork Ragu

Ingredients• 3 ¼ pounds (~1475g) pork shoulder meat (pork butt meat), cut into 2 – 2 1/4 inches cubes• 200ml (~4/5 cup) unsalted chicken stock• Marinade • 1 teaspoon (2g) cumin seed, ground • 4 (13g) garlic cloves, crushed• 1 (200g) medium onion, roughly chopped• 2 bay leaves• 1 teaspoon (2g) cinnamon powder or 1 cinnamon stick• Ground black pepper• 1 tablespoon (15ml) light soy sauce (not low sodium soy sauce) • Kosher salt• 55ml juice from 1 fresh orange Optional• 8 – 12 corn tortillas, Salsa (pico de gallo), 1 lime

Crispy Mexican Pulled Pork (Carnitas)

1. Prepare Pork Shoulder Meat: Remove rind and bone from the pork shoulder meat. Cut pork shoulder meat into cubes (~2 inches). Keep the excess fat.

2. Marinate Pork Shoulder Cubes: Place pork shoulder cubes & fat into Pressure Cooker’s inner pot. Season very generously with kosher salt and ground black pepper. Add 4 crushed garlic cloves, chopped onion, 1 tsp (2g) ground cumin, 1 tsp (2g) cinna-mon powder, 2 bay leaves, 1 tbsp (15ml) light soy sauce, and juice (55ml) from 1 orange to the pressure cooker. Mix well and let the meat marinate for 20 minutes.

3. Pressure Cook Pork Shoulder Cubes: Pour ~4/5 cup (200ml) unsalt-ed chicken stock in the inner pot. Close lid and pressure cook at High Pressure for 30 minutes + 15 minutes Natural Release. Release the remain-ing pressure after 15 minutes and open the lid carefully.

4. Crisp Pork Shoulder Cubes: Trans-fer the pork shoulder cubes onto a baking tray. Now is a good time to take a bite and see if the pork cubes are salty enough. If the pork cubes are not salty enough, add more kosher salt into the cooking liquid. Taste & adjust accordingly.

Preparation





5. Drizzle some of the cooking liquid on to each piece (The cooking liquid should be mostly fat. If not, mix ¼ cup (63ml) cooking liquid with 2 tbsp (30ml) of vege-table oil and drizzle over each piece of pork). The fat & oil will protect the meat from drying out and the surface will crisp faster.

6. Place pork shoulder cubes under a broiler or the top rack of a preheated 450°F toaster oven un�l the surface is crisped. Roughly 8 – 10 minutes. Flip the pork shoulder cubes, drizzle each piece with more cooking liquid and place in the oven again un�l the surface is crisped.

7. (Op�onal) Heat Corn Tor�llas: If you are serving the Carnitas with corned tor�llas, you can heat up the corn tor�llas when the pork is browning in the oven.

8. Serve and Enjoy: Place piping hot Carnitas on top of the warmed corn tor�llas with a spoonful of salsa (Pico De Gallo). Serve immediately!

Ingredients• 4 boneless pork loin chops (1.25 inches thick)

Marinade• ½ teaspoon (2.3 g) white sugar • ¼ teaspoon (1.5 g) salt• ¼ teaspoon (1.25 ml) sesame oil • ½ tablespoon (7.5 ml) dark soy sauce• 1 tablespoon (15 ml) light soy sauce (not low sodium soy sauce)

Other Ingredients• 1 medium onion, sliced • 4 garlic cloves, minced• 1 small shallot, diced • 8 mushrooms, sliced• 50 ml tomato paste (roughly ⅕ cup) • 2 tablespoons (30 ml) ketchup• 1 tablespoon (15 ml) peanut oil • 1 tablespoon (14 g) white sugar• 1 teaspoon (5 ml) Worcestershire sauce• 1 cup (250 ml) of water• Kosher salt and ground black pepper• 1 ½ tablespoon (12 g) cornstarch mixed with 2 (30 ml) tablespoons water

Pork Chops in HK Tomato Sauce

1. Tenderize the Pork Chops: Use the backend of a heavy knife, pound both sides of the pork chops to tenderize the meat.

2. Marinate the Pork Chops: Mari-nate the tenderized pork chops for 20 minutes with ½ teaspoon (2.3 g) of sugar, ¼ teaspoon (1.5 g) of salt, ¼ teaspoon (1.25 ml) of sesame oil, 1 tablespoon (15 ml) of light soy sauce, and ½ tablespoon (7.5 ml) of dark soy sauce.

3. Prepare the Pressure Cooker: Heat up your pressure cooker. Make sure your pot is as hot as it can be when you place the pork chops into the pot. This will prevent the pork chops from s�ck-ing to the pot.

4. Prepare the Other Ingredients: Clean the mushrooms with a damp paper towel and prepare the rest of the ingredients as listed.

5. Sauté the Pork Chops: Add peanut oil into the pot. Ensure to coat the oil over the whole bo�om of the pot. Add the marinated pork chops into the pot, then let it brown for roughly 1 – 1 ½ minute on each side (don’t need to keep flipping). Do not let it burn. Remove and set aside.

6. Brown the Onion, Shallot, Garlic, and Mushrooms: Add in the sliced onions, diced shallot and s�r. Add a pinch of kosher salt and ground black

Preparation


Ready In: 30 min



% Daily Value*Total Fat 37.2g 57%Cholesterol 63mg 21%Sodium 5628.6mg 235%Total Carbohydrate 167g 56%- Sugars 123g Protein 53.3g 107%• Vitamin A 1%• Vitamin C 39%

pepper to season if you like. Cook the onions and shallot for roughly 1 minute un�l so�en. Then, add garlic and s�r for 30 seconds un�l fragrant. Add in the mush-rooms and cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.

7. Deglaze: Add ¼ cup (63 ml) of water and fully deglaze the bo�om of the pot with a wooden spoon.

8. Create the Tomato Sauce: Add in ¾ cup (188 ml) of water, 2 tablespoon (30 ml) of ketchup, 1 tablespoon (14g) of sugar, 1 teaspoon (5ml) of Worcestershire sauce, and 50 ml tomato paste (See Tips). Mix well.

9. Pressure Cook the Pork Chops: Place the pork chops back with all the meat juice into the pot. Close lid and pressure cook at High Pressure for 1 minute. Turn off the heat and let it fully Natural Release (roughly 10 minutes). Open the lid carefully.

10. Taste & Thicken the Tomato Sauce: Remove the pork chops and set aside. Turn heat to medium (Instant Pot: Press sauté bu�on). Taste the seasoning one more �me. Add more salt and pepper if desired. Mix the corn-starch with water and mix it into the tomato sauce one third at a �me un�l desired thickness.

Ingredients• 1 rack baby back ribs• 4 tablespoons your favorite BBQ sauce (We used Sweet Baby Ray's Barbecue Sauce)• Kosher salt • Ground black pepperOptional: a few drops of liquid smoke

BBQ Ribs


1. Prepare the Baby Back Ribs: Remove the membrane from the back of the ribs with a paper towel.

2. Season the Baby Back Ribs: Season the Baby Back Ribs with generous amount of kosher salt and ground black pepper.

3. Pressure Cook the Baby Back Ribs: Place 1 cup of cold running tap water (or apple cider vinegar) and a trivet in the pressure cooker. Place the baby back ribs on top of the trivet. Close lid and pressure cook at High Pressure for 16 – 25 minutes. Adjust the �ming according to your preference: 16 minutes (Tender with a bit of chew) to 25 minutes (Fall off the bone). Turn off the heat and full Natural Release. Open the lid carefully.

4. Preheat Oven: While the baby back ribs is cooking in the pressure cooker, preheat the oven to 450F.

5. Apply Sauce and Finish in the Oven: Brush your favor-ite BBQ sauce all over the baby back ribs on all sides including the bones. Place the baby back ribs with the baking tray in the oven for 10 – 15 minutes.




Preparation

Beef Stew


Ready In: 1 h 30 min



% Daily Value*Total Fat 26g 40%Cholesterol 49.5mg 16%Sodium 1588.1mg 66%Total Carbohydrate 84g 28%- Sugars 16.4g Protein 23.5g 47%• Vitamin A 62%• Vitamin C 54%

Preparation

Ingredients• 3 pounds of beef stew, cut into 1-inch pieces and fat trimmed • 1/3 cup flour• Kosher salt and freshly ground pepper, to taste • 2 garlic cloves, minced • 1 lb. red potatoes, cut into 1/2-inch pieces • 1 Tbs. tomato paste • 3 carrots, peeled and cut into 1/2-inch pieces • 1/2 cup red wine • 2 celery stalks, cut into 1/2-inch pieces• 1 onion, diced • 2 1/2 cups reduced sodium beef stock • 3 Tbs. vegetable oil• 1/4 cup of chopped Italian Flat Leaf Parsley

1. In a large bowl, combine stew meat with flour, salt and pepper.

2. Heat vegetable oil in Pressure Cooker using Saute func�on adjusted to high and sear beef in batches

3. Remove stew meat from Müeller pressure cooker and wine. Let wine reduce by half.

4. Return beef to pressure cooker and add onions, garlic, carrots, celery, potatoes, tomato paste and beef stock.

5. Season with salt and pepper.

6. Add lid to the pressure cooker, turn Pressure Release Valve to Sealing and set the pressure cooker to High Pressure for 20 minutes using Manual mode.

7. Once 20 minutes countdown is completed, let Instant Pot Natural Pressure Release for about 10 minutes.

8. Then turn Pressure Release Valve to let any remaining pressure escape.

9. Carefully open the lid, angling pressure cooker lid away from you as your twist it off to avoid the hot steam.

10. S�r in flat leaf parsley and addi�onal salt and paper as needed.

Ingredients• 1 1/2 pounds ground beef lean • 6 strips bacon minced• 1 medium onion roughly chopped • 6 cloves garlic roughly minced• 2 large eggs beaten • 1 1/2 teaspoons oregano dired• 1 1/2 teaspoons fennel seed ground • 3/4 teaspoon Worcestershire sauce• 3/4 teaspoon kosher salt • 1/4 teaspoon black pepper• 3/4 cup panko bread crumbs • 1/4 cup milk• 90 grams cheese a combination of freshly grated Parmesan cheese and Mozzarella cheese taste great in this recipe!• 2 cups chicken stock low sodium • 1 can tomato sauce 398 mL can• 1 teaspoon basil for tomato sauce • 2/3 cup tomato paste for tomato sauce• 1 teaspoon oregano dried, for tomato sauce

Crispy Mexican Pulled Pork (Carnitas)

1. Combine all the meatloaf ingre-dients in a large mixing bowl. Add the dry ingredients, then add the wet ingredients and mix well with your hands. Do not over mix. Make sure the eggs are beaten before adding it to the meatloaf mixture

2. Test the seasoning by cooking a small portion of the meat mixture on a skillet over medium high heat. Taste and add more seasoning if necessary.

3. Gently pack the meat mixture together to form a meatloaf. Make sure the meatloaf can �t into your pressure cooker. The thickest part of our meatloaf was almost 4 inches thick.

4. Fold a piece of aluminum foil into a long strip to form a sling. Make sure it is wide enough to hold the whole meatloaf. This will help you easily transport the meatloaf.

5. Combine all the tomato sauce ingredients together in Pressure Cooker. Mix well until the tomato paste dissolves into the tomato sauce mixture.

6. Place a steamer rack into the pressure cooker. Place the aluminum foil sling on the rack and carefully place the meatloaf on top of it.

Preparation

Juicy Pressure Cooker Meatloaf


Ready In: 1 h




7. Lock the pressure cooker lid and cook on manually set at High Pressure for 16 minutes. Turn o� the heat and let it fully Natural Release. Open the lid carefully.

8. While the meatloaf and tomato sauce are cooking, preheat oven to 450°F.

9. Remove the meatloaf by carrying the foil sling. Con�rm the meatloaf’s internal temperature is at least 160°F with a food thermometer and set aside.

10. Press Sauté and adjust button twice. Bring the tomato sauce to a simmer and reduce it until desired consistency (Roughly 5 – 8 minutes). Brush the thick-ened tomato sauce over the whole meatloaf with a silicone basting brush.

11. Place the meatloaf in the oven on the top rack for 10 – 15 minutes.

12. Serve the meatloaf immediately with your favorite pasta or side dishes!

Tip for Serving Sauce: If you want to serve your favorite pasta or side dish with the easy tomato sauce, make sure to season the tomato sauce with kosher salt and ground black pepper first.

How long to cook meatloaf? Pressure cooking time is mostly dependent on the meat’s thickness. The meatloaf we made was almost 4 inches thick. So, adjust the cooking time according to your meatloaf’s thickness.

Ingredients• 2 pounds of young lamb meat, cubed• 6-7 carrots• 500 g of potatoes • 5-6 garlic cloves• 1/2 parsley ties • 1 l of milk• Half a teas spoon of black pepper • 1 spoon of herbal spices• 1 small spoon of salt • 2 cups of water

Lamb in Milk



1. Cut the meat into smaller pieces

2. Clean the potato and carrot, cut them in cubes and put in the cooker, along with onion, herbal spice, pepper, parsley �es and salt.

3. Add milk into the pressure cooker.

4. Put the Slow Cook mode for 1 hour, with a glass lid slightly raised.

5. A�er one hour, outpour the milk, pour the water, close the Lid and put on the 50 minutes high pressure cooking.

6. Serve lamb with vegetables on a plate and enjoys the specialty. Decorate with parsley. Have a pleasant meal!

7. Serve it with white wine or cold ginger beer.




Preparation

Ingredients• 2 1/2 pounds goat meat, cubed• 1/4 cup vegetable oil, divided • 2 large onions, thinly sliced• 2 large tomatoes, peeled and diced• 2 tablespoons garlic paste• 1 tablespoon ginger paste • 1 cup water • 1 potato, cubed• 1 large carrot, sliced • 2 teaspoons garam masala• 2 teaspoons ground coriander • 1 teaspoon ground cumin• 1/2 teaspoon ground turmeric • 2 teaspoons salt, or to taste• 1/2 teaspoon ground red chili pepper• Couple of Laurel leaves

Goat Curry

Preparation time: 30 min Cooking time: 1 h 2 min


1. Turn the pressure cooker on Slow Cook for 30 minutes.

2. Add onions and 2 tablespoons of oil; cook and s�r un�l golden brown, 10 to 15 minutes.

3. Transfer onions to a food processor; grind into a paste. Remove to a bowl.

4. Combine tomatoes, garlic paste, and ginger paste in the food processor; puree un�l smooth.

5. Add remaining tablespoons of oil with onion paste in cooker; cook, s�rring constantly, un�l browned, about 2 minutes. S�r in the tomato mixture. Add goat meat, water, potato, carrot, masala, coriander, cumin, turmeric, salt, and red chile pepper and laurel leaves.

6. Close pressure cooker and seal according to manu-facturer's instruc�ons. Set the �mer for 50 minutes at high pressure. When done, release pressure using the natural-release method according to manufacturer's instruc�ons.

7. Serve it with red wine or cold blackberry juice.




Preparation

Rice Pudding Ingredients For the dried fruit (optional):• 1/2 cup dried fruit, such as raisins, currants, chopped apricots, or chopped prunes• Liquor (rum, brandy, Armagnac, or amaretto) OR warm water

For the pudding:• 3 cups whole milk• 1/2 cup long-, medium-, or short-grain white rice• 2 large eggs • 1 teaspoon ground cinnamon (optional)• 1/3 cup granulated sugar • 1/8 teaspoon fine salt • 1 teaspoon vanilla extract

1. If using the dried fruit, place it in a small bowl. Add enough liquor or warm water to just cover. If using liquor, allow to stand for about 1 hour; for water, let the fruit soak for 20 minutes. Drain before using.

2. Combine the milk and sugar in pot of pressure cooker. Turn on the sauté se�ng and warm the milk and sugar un�l the sugar dissolves, s�rring constantly with a wooden spoon, about 3 minutes. Add the rice and salt and s�r to combine.

3. Close and lock the lid. Press the Menu bu�on to select the Rice func-�on and set the pressure cooking �me, the Rice indicator and High pressure indicator will blink, press the PRESSURE once, the Low pressure indicator will light up and blink. The working pressure will be high pres-sure if you pressure the PRESSURE bu�on twice. Pressure-cook for 10 minutes at HIGH pressure.

4. When the cooking cycle has com-pleted, turn off the pressure cooker. Do not allow it to switch to the "keep warm" se�ng, as this can cause the bo�om to scorch. Allow the pressure to release naturally, this takes 15 to 20 minutes.

Preparation

5. Whisk the eggs in a heatproof medium bowl. Carefully open the lid of the pressure cooker. Very slowly whisk 1 cup of hot pudding into the eggs. (This prevents the eggs from scrambling.) Slowly whisk the egg-pudding mixture back into the rest of the pudding.

6. Turn on the sauté se�ng. Cook the pudding, s�rring constantly, un�l it thickens, about 3 minutes. Remove the pot from the pressure cooker and place it on a wire rack or trivet. S�r in the vanilla and cinnamon and drained soaked dried fruit, if using.

7. To prevent pudding from overcooking, immediately transfer it to individual bowls or a 8x8-inch baking dish. Press a sheet of plas�c wrap directly onto the surface of the pudding to prevent a skin from forming. Chill for at least 15 minutes before serving.

Preparation time: 20 min Cooking time: 35- 45 min

Ready In: 1 h




Brown Rice


Ready In: 25min

Cooking Method & Time: High Pressure for 15 minutes + 5 minutes Quick Release



% Daily Value*Total Fat 1.5g 2%Cholesterol 0mg 0%Sodium 586.1mg 24%Total Carbohydrate 35g 12%- Sugars 0.3g Protein 3.5g 7%• Vitamin A 0%• Vitamin C 0%

Preparation

Ingredients• 1 cup of long grain brown rice (200 grams)• 1 cup of water (250 ml)• Pinch of salt

Happy Pressure Cooking!

Müeller Company515 HARAM AVE, OPA LOCKA, FL 33054

Telephone: (888)-632-9981Web: http://www.muellerdirect.comE-mail: [email protected]


ELECTRIC PRESSURE COOKER - Müeller direct · milk, cream, salt, and pepper to tomato mixture....

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