Elite Platinum EPC-808 Platinum EPC-808R Instruction Manual - Page 13

Browse online or download pdf Instruction Manual for Electric Pressure Cooker Elite Platinum EPC-808 Platinum EPC-808R. Elite Platinum EPC-808 Platinum EPC-808R 16 pages. 8qt. electric pressure cooker

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SOUTH OF THE BORDER SPICY CHILI

SERVES 6

Chili is a nutritionally sound and complete meal. You can make it more or less fiery by adjusting the

amount of chili powder used.

2 tablespoons olive oil

2 medium onions, chopped

3 garlic cloves, minced

1 1/2 lb ground beef

2 teaspoons ground cumin

2 tablespoons chili powder, or to taste

1 1/2 teaspoons oregano

Garnishes

Grated cheddar or Monterey Jack cheese

Finely chopped onion

Shredded lettuce

Directions:

Heat the oil in the pressure cooker and sauté the onion and garlic until the onion is wilted.

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

Add the beef and cook until it is browned. Mix the cumin, chili powder, oregano, bay leaf, celery

seed, salt and flour. Stir in the crushed tomato and beef stock. Add beans.

Lock the lid in place and press the SOUP & STEW button. When cooking is complete, use the

Quick release method and remove the lid. Serve in bowls, passing the garnishes separately.

TRADITIONAL MEAT LOAF

SERVES 4

Ingredients

1 1/2 lb mixture of chopped or ground lean beef, pork and veal

1 teaspoon salt

Freshly ground pepper

2 slices bread, soaked in water and squeezed dry

2 tablespoons parsley

1 medium onion, minced 1 garlic clove

1 egg

2 tablespoons chicken stock

2 teaspoons Worcestershire sauce

2 tablespoons olive oil

1 cup tomato sauce

1 cup water

Directions:

In a bowl, combine the chopped meat, salt, pepper, bread, parsley, onion, garlic, egg, chicken

stock and Worcestershire sauce. Shape into two small loaves. Wrap each in wax paper and

chill several hours to firm. Heat the oil in the pressure cooker and brown the loaves well on all

sides.

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

Remove and set on oven-safe dish that will fit into the pressure cooker.

Pour off the oil and combine the tomato sauce and water, and season with salt and pepper.

Spread the ketchup over the meat loaves and lower the oven-safe dish into the pressure cooker.

Lock the lid in place and press the MEAT & POULTRY button. When cooking is complete, use

the Quick or Natural release method and remove the lid. Remove dish using a removing

utensil/tool. Slice and serve.

1 bay leaf

2 teaspoons celery seed

Salt to taste

1 tablespoon flour

1 1/2 cups crushed tomato

1 cup beef stock

1 1/2 cups cooked pinto or red kidney beans

SWEET-SOUR BEEF SPARERIBS

SERVES 4

Ingredients

3 tablespoons vegetable oil

3 lb lean short spareribs cut into serving pieces

Sweet-Sour Sauce Ingredients

3 tablespoons soy sauce

2 tablespoons brown sugar

3 tablespoons honey

3 cloves garlic, minced

1/4 cup ketchup

Directions:

In a small bowl combine all the sauce ingredients. Heat the oil in the pressure cooker until very

hot, add as many ribs at a time as will comfortably fit, and brown well. Pour off all fat, and then

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

stir in the sauce.

Lock the lid in place and press the MEAT & POULTRY button. When cooking is complete, use

the Quick or Natural release method and remove the lid. Serve with rice if desired.

JAMBALAYA

SERVES 4-6

Ingredients

1 tablespoon vegetable oil

1/2 lb boneless skinless chicken breasts, cut into 1" pieces

1/2 lb fully cooked Andouille or Italian sausage, sliced

1/2 lb uncooked shrimp, peeled and deveined

2 teaspoons Creole seasoning

1 teaspoon dried thyme leaves

1/8 teaspoon cayenne pepper 1 onion, chopped

3 garlic cloves, minced

1 green bell pepper, chopped

3 stalks celery, sliced

1 cup long grain rice

16 oz canned chopped tomatoes, un-drained

1 cup chicken stock

3 tablespoons fresh parsley, minced

Directions:

Heat oil in the pressure cooker. Add chicken, sausage and shrimp. Sprinkle meats with half of

the Creole seasoning, half the thyme and half the cayenne. Cook for 3-5 minutes uncovered,

stirring frequently, until chicken and shrimp are thoroughly cooked. Remove chicken, sausage

and shrimp with a slotted spoon and set aside.

on Page-11 of this manual.)

Add onion, bell pepper, celery and remaining Creole seasoning, thyme and cayenne to pressure

cooker. Cook for 4-5 minutes, stirring frequently. Add chicken, sauce, shrimp and rice,

tomatoes with their juice and stock.

of this manual.)

Lock the lid in place and press the SOUP & STEW button. When cooking is complete, use the

Quick or Natural release method and remove the lid. Serve with rice if desired.

2 tablespoons onion, minced

2 tablespoons apricot marmalade

2 tablespoons cider vinegar

2 tablespoons dry sherry

1 teaspoon hot pepper sauce, or to taste

(Follow the Browning/Sautéing instructions

(Follow the Browning/Sautéing instructions on Page-11