Bedienungsanleitung Elite EPC-807 Platinum (Seite 12 von 15) (Englisch)

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- Whisk sour cream and starch together. Stir into cooking liquid inside the pressure cooker

and cook over manual heat 1 minute, stirring constantly.

- Spoon sauce over chicken. Sprinkle with cheese and garnish with lemon slices.

ITALIAN POTATO, RICE, & SPINACH SOUP

SERVES 6

Ingredients

1/4 cup olive oil

6 leeks, white part only, sliced

3 garlic cloves, crushed

2 carrots

1/2 cup Arborio rice

3 potatoes, cut in large chunks

5 cups chicken stock

1/2 cup parsley, chopped

1/2 cup celery, chopped

1 bay leaf

1 teaspoon salt

1/4 teaspoon pepper

2 teaspoons dried basil

2 tablespoons fresh lemon juice

3 tablespoons tomato paste

1 tablespoon light brown sugar

10 ounces fresh spinach, rinsed, cut in large

pieces

1/4 cup parmesan cheese, grated

1/4 cup fontinella cheese, grated

Directions

- In the pressure cooker, heat oil. Add leeks, garlic, and carrots and sauté in hot oil 2

minutes. (Follow the Browning/Sautéing instructions on Page-11 of this manual.)

- Add rice and potatoes. Stir well and cook 1 minute.

- Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and

brown sugar. Stir well.

- Secure lid. Press the POTATOES & YAMS function switch.

- Cooking should be approximately 15-20 minutes.

- When cooking is complete, follow instructions to reduce pressure.

- Lift lid. Ladle the soup into large serving bowl or individual bowls

- Combine the cheeses and sprinkle over soup. Serve with hunks of Italian bread.

CHICKEN ADOBO

SERVES 4 -5

Ingredients

8-9 chicken thighs

2 cups water

2 cups low sodium soy sauce

1 large onion (cut into rings)

8 garlic cloves (chopped up)

3 bay leaves

2 tablespoons cooking sherry

1 teaspoon ground black pepper

3 tablespoons molasses

1 tablespoon olive oil

Jasmine rice

Directions

- In the pressure cooker, heat olive oil over heat. Brown the chicken thighs on both sides.

(Follow the Browning/Sautéing instructions on Page-11 of this manual.)

- Remove and set aside.

- In pressure cooker, combine water, soy sauce, onion, garlic, bay leaves, sherry wine,

black pepper and molasses.

- Add the chicken to the sauce. Stir a bit to get the chicken thighs down into the liquid.

- Close the lid and press the MEAT & CHICKEN function switch.

- Use this time to cook some jasmine rice.

- When cooking is complete, follow instructions to reduce pressure.

- Lift lid. Remove the bay leaves. Serve chicken and sauce over jasmine rice.

TUSCAN LAMB SHANK

SERVES 5

Ingredients

3/4 cup dried great northern beans

3 1/4 cups water, divided

3 lbs lamb shanks (about 2 large shanks)

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

2 teaspoons olive oil, divided

1/2 cup shallot, sliced

6 garlic cloves, sliced

1 cup dry red wine

1/4 cup sun-dried tomato

1 teaspoon dried rosemary

1 tablespoon Worcestershire sauce

1 (14 1/4 ounce) can low sodium beef broth

2 tablespoons flat leaf parsley, chopped

5 cups egg noodles, hot cooked (about 4

cups uncooked pasta)

Directions

- Sort and wash beans; combine with 3 cups water in a small saucepan. Bring to a boil;

cook 1 minute. Remove from heat. Let stand 20 minutes. Drain; set aside.

- Trim fat from lamb. Place flour, salt, and pepper in a large zip-top plastic bag; add lamb.

Seal; shake to coat. Remove lamb from bag; shake off excess flour mixture. Reserve 1

1/2 teaspoons flour mixture, and set aside. (Follow the Browning/Sautéing instructions on

Page-11 of this manual.)

- Heat 1 teaspoon oil in the pressure cooker over heat. Brown the lamb shanks one by one.

Let cook for 8-minutes on each side for Medium doneness. Remove lamb and set aside.

- Add shallots and garlic to the pressure cooker, and sauté 2 minutes using the

Browning/Sautéing instructions on Page-11 of this manual.

- Add the beans, 1/4 cup water, reserved 1 1/2 teaspoons flour mixture, red wine, and the

next 4 ingredients (wine through broth).

- Close the lid and press the BEANS & GRAINS function switch.

- During cooking of the sauce, go back to the lamb that was set aside. Remove lamb meat

from bones; discard bones, fat, and gristle.

- When the sauce is finished cooking, follow instructions to reduce pressure.

- Lift lid. Skim fat from surface. Stir meat into bean mixture. Sprinkle with parsley. Serve

over noodles.

SPARE RIBS

SERVES 6 -8

Ingredients

1 cup brown sugar

1/4 cup soy sauce

1/2 teaspoon paprika

1 tablespoon vinegar

1/4 teaspoon cayenne

1 teaspoon garlic powder

2 lbs pork ribs

1 cup of chicken/beef stock

Directions

- Prepare sauce ingredients inside inner pot.

- Divide ribs up evenly so it fits into the pressure cooker.

- Coat each piece thoroughly with the sauce.

- Place all ribs into pressure cooker pot after coating with sauce.

- Add the 1 cup of stock to the bottom of pot.

- Close the lid, lock and press the MEAT & CHICKEN function switch.

- When cooking is complete, use the Quick or Natural release method and remove the lid.

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