Elite Platinum EPC-808 Platinum EPC-808R Manual de instrucciones - Página 12

Navegue en línea o descargue pdf Manual de instrucciones para Olla a presión eléctrica Elite Platinum EPC-808 Platinum EPC-808R. Elite Platinum EPC-808 Platinum EPC-808R 16 páginas. 8qt. electric pressure cooker

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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

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

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.

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

2 tablespoons cooking sherry

1 teaspoon ground black pepper

3 tablespoons molasses

1 tablespoon olive oil

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

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.

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)