paula deen pressure cooker
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13OOW 8QT PRESSURE COOKER INSTRUCTION MANUAL & RECIPES
MODEL PDPC8
Meet Paula Deen
Culinary icon Paula Deen is a self-made entrepreneur who learned her savory secrets from her grandmother. She started her career in the food industry with a small catering company called The Bag Lady, but business quickly outgrew her home kitchen. Taking a leap of faith, she opened her first restaurant, The Lady and Sons, which has since become a tourist hot spot in Savannah, GA. With her huge personality, delectable recipes and heart of gold, Paula next found herself in talks with TV execs after a friend introduced her to some influential people in the business. The rest, as they say, is history. In addition to her television success, Paula has sold more than 11,000,000 copies of her 14 cookbooks and launched the Paula Deen Network, an interactive digital portal that combines cooking, lifestyle and game shows with great recipes, meal-planning tools and more.
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Congratulations! It’s no surprise that I am a busy woman, so I have always loved appliances that help me put a delicious dinner on the table quicker than usual. With kids, work, school, and social engagements =illin’ up our calendars, I know that y’all probably feel pretty similar. After all, time is the one thing we can never get more of. It’s this very reason that pressure cookers have long held a special place in my kitchen, and in the kitchens of my mama, grandmothers, Aunt Peggy, and, really, all the women in my family. You know, pressure cookers, though often thought of as an old-‐fashioned tool, are just as useful today as they ever were, thanks to our increased drive to have it all. They use built-‐up steam to cook food faster, and not only do we all love the word “fast”, but they also have been proven to preserve the nutrients in what we’re cooking better. Faster and healthier? It sounds like a dream, doesn’t it?
There are plenty of other reasons to love cooking with pressure cookers. Pressure-‐cooking saves energy and prep time since one-‐pot pressure cooker meals use less burners for less time. Plus, there’s less cleanup from splashes and splatters that occur from open pots. And down here in Savannah, perhaps one of the best reasons is that it traps the steam and heat in the pot instead of letting it into the air, which is perfect for hot, humid summers.
Of course, my brand-‐new pressure cooker ain’t your mama’s pressure cooker. Not only is it larger than most at 8 quarts, but my Paula Deen Pressure Cooker is also an electric pressure cooker. However, unlike most electric presser cookers that are digital and pre-‐programmed, mine has a mechanical dial, making it easy to start. And to make it even simpler, I’ve added a button for safer and easier release.
My Paula Deen Pressure Cooker looks beautiful in my kitchen thanks to its polished =inish and has given me extra time for me to do what I love. I’m hoping it will do the same for you. Thank you for your purchase. I know you’re going to love using your pressure cooker.
Love and best dishes,
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WHAT’S INCLUDED
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Pressure Cooker Inner Pot
Power Cord
Instruc0on Manual & Recipes Steaming Rack
Rice Spoon Rice Measuring Cup
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precauFons should be followed as follows: • Read all the instruc0ons. • Intended for household use only. • Do not use the appliance for anything other than intended use.
• Do not operate this unit in the presence of explosives and/or flammable fumes.
• Remove the unit and the instruc0on manual from the box and remove all packing materials.
• The inner pot should be washed before first use. • Do not touch the lid or any of the stainless steel surfaces when in use, as these surfaces will become very hot during opera0on. Use the lid handle to adjust and remove the lid.
• When handling and liLing the pressure cooker, use the side handles and pot holders.
• Do not liL the pressure cooker by the lid handle. • Do not leave the appliance unaMended during opera0on. Close supervision is necessary when any appliance is used by or near children to avoid injury to themselves or others.
• Do not operate any appliance with a damaged cord or plug, or aLer the appliance malfunc0ons or has been damaged in any manner.
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• Once you have started the cooking cycle you can NOT remove the lid un0l all the pressure has been released. It is recommended that you follow the safe method for the pressure to release, which depends upon the contents or liquids inside.
• Do not place the unit on or near gas or electric cooktops or in a heated oven to avoid damage.
• Keep the pressure cooker away from flammable and explosive ar0cles.
• Use only replacement parts provided by the manufacturer.
• To protect against electrical shock, do not immerse power cord, plugs, or the whole unit in water or any other liquid.
• A short power cord is provided to minimize the risks resul0ng from becoming entangled in or tripping over a longer cord.
• Never unplug directly from the unit when turning off, always unplug from the wall outlet first.
• The use of an extension cord is not recommended. • Place the unit on a level surface away from walls and cupboards. Do not let the cord hang over the edge of a table or counter, or come into contact with hot surfaces.
• Always plug the cord into the appliance first, then plug the cord into a grounded three-‐prong wall outlet. To disconnect, make sure the unit is turned off, then unplug from the wall outlet.
• Unplug the pressure cooker when not in use and before cleaning. Allow to cool before cleaning or taking off parts.
• Make sure the unit is unplugged before moving the unit.
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• Extreme cau0on must be used when moving an appliance containing oil or other hot liquids. Do not move the appliance during cooking.
• Always place ingredients in the inner pot of the pressure cooker to avoid damage to the hea0ng element.
• Never use the pressure cooker without the inner pot provided.
• Do not place the inner pot of the pressure cooker onto a gas or electric burner.
• Do not use a damaged or cracked inner pot. • Never operate the pressure cooker without food or liquid in the inner pot.
• If you are using plas0c utensils, do not leave them inside the appliance when hot.
• Do not place the inner pot when hot on any surface that may be affected by heat.
• Do not place inner pot when hot into cold water or freezer.
• Do not place anything, other than the lid, on top of the pressure cooker when assembled, when in use and when stored.
• Make sure when filling the inner pot, do not fill past the 2/3 marked on the inner pot. When cooking foods that expand such as rice or dried vegetables, do not fill the unit over the 1/2 mark on the inner pot. Over filling may cause a risk of clogging the exhaust pipe.
• This unit cooks under pressure. Improper use may result in a scalding injury, make sure the unit is properly closed before opera0ng.
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• Do not use the pressure cooker near or under surfaces that are heat sensi0ve or those that may be damaged by steam.
• To avoid scalding from escaping steam, carefully liL the lid angled away from yourself.
• Never forcibly open the lid as the contents are under pressure, extremely hot, and could cause burns. Turn the dial to KEEP WARM on the control panel to stop opera0on, then wait un0l sufficient heat and pressure have subsided and the lid is unlocked to open the lid.
• If you use the quick release method by using the pressure release buMon steam and liquids will be released through the pressure relief valve. Use cau0on, as the steam and liquids will be very hot. Do not aMempt to force open the lid as the contents are under pressure and extremely hot and could cause burns.
• Do not use outdoors. • SAVE THESE INSTRUCTIONS.
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PARTS IDENTIFICATION
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1. Lid Handle 2. Lid 3. Pressure Release BuMon 4. Pressure Limi0ng Exhaust Valve 5. Exhaust Pipe 6. Float Valve 7. Floater 8. Inner Cooking Pot
9. Hea0ng (red) and Warm (green) Light
10. Hea0ng Element 11. Condensa0on Cup 12. Main Unit 13. Sealing Ring 14. Sealing Circle 15. Aluminum Cover 16. Control Knob
CondensaFon Cup AMaches to the outside of the pressure cooker to collect condensa0on while the unit is under pressure. Please empty and clean aLer each use with a non abrasive liquid and sponge then place back on the unit. Steam Rack Place the steam rack inside the inner pot to steam veggies and much more. Hand wash with non abrasive liquid and sponge.
CONTROL PANEL
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The red HEATING light will illuminate when you plug the pressure cooker in, indica0ng you are in the pre-‐hea0ng cycle. The green WARM light will illuminate once the preheat cycle is complete. To begin the cooking process, select a 0me by turning the control knob clockwise to the desired cooking 0me. The red HEATING light will indicate that the pressure cooker is hea0ng and building pressure, once the unit is under pressure the 0mer will begin to count down. When the cooking cycle is complete the green WARM light will illuminate and the control knob will point to KEEP WARM.
Red HEATING Light
Green WARM Light
Control Knob
KEEP WARM Indicator
BEFORE FIRST USE 1. Remove all packaging materials. Please locate the
power cord before throwing away packaging materials.
2. Clean the inner pot and lid with hot water, dishwashing liquid, and a non-‐abrasive sponge.
3. Wipe the inside and outside of the appliance with a cloth.
USING THE APPLIANCE 1. Plug the cord in. (see figure below). Then plug the
cord into a wall outlet. • WARNING: Always plug the cord into the unit first.
Always unplug the cord from the wall outlet first.
2. Open the lid with the control panel facing you, grasp the lid handle and turn the lid clockwise un0l the arrow aligns with open posi0on located on the unit. LiL up the lid. See figure 2 and 3.
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Figure 3Figure 2
Figure 1
3. Following a recipe provided, add food and liquid into the cooking pot, while following the guidelines below. • Food and liquid cannot exceed 2/3 of the cooking pot height.
• For food that expands easily in water, the liquid level can not exceed 1/2 of the cooking pot height.
4. Close the lid by lowering it onto the pressure cooker. With the arrow in the open posi0on, grasp the lid handle and turn it counterclockwise un0l the arrow aligns with the close posi0on on the unit. See figure 4 and 5.
• WARNING: Never aMempt to open the lid while pressure cooking. In the event the lid is not closed properly the unit will not build pressure, air will be leaking from the lid, if this happens unplug the unit, allow the unit to cool completely and release any pressure from the unit (this could take up to 30 minutes).
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Figure 4 Figure 5
5. In order to cook under pressure, the lid must be on the unit.
CAUTION • When cooking food containing a high amount of
liquid and/or the WARM green indicator light is on, do not manually release the pressure, as food and liquid will spurt from the exhaust pipe.
• When the unit is under pressure keep hands and face away from the unit as it is extremely hot.
Note: During the ini0al cooking cycle it is normal for air to come out of the float valve for 10 to 20 seconds. ALer the cold air is expelled, the remaining interior air temperature increases and the float valve will close.
6. Turn the dial to the 0me specified for the recipe, the red hea0ng light will illuminate. The countdown 0mer will not start un0l the unit has reached the proper pressure.
Note: The cooking 0me can be increased by turning the dial to the desired 0me.
7. When the correct pressure has been reached the exhaust valve will lock the lid and the 0mer will begin to countdown.
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8. ALer pressure cooking is complete the red HEATING light will turn off and the green WARM light will illuminate indica0ng that the pressure cooker is in the keep warm mode. The unit will take 10-‐30 minutes to gradually release pressure. The WARM and HEATING light will cycle on and off independently during the keep warm mode.
9. The pressure can be released manually using the pressure release buMon or on its own. If a recipe states that the pressure needs to be released on its own, unplug the cooker and let the unit sit for 10-‐30 minutes dependent upon the contents inside the unit. If the recipe notes to release pressure manually unplug the cooker and press the pressure exhaust buMon un0l pressure is released. Use cau0on when manually releasing pressure as hot steam will be released.
WARNING: Do not release steam manually with recipes containing liquid such as soups or stews. If the cycle is not completed turn the control knob counter-‐clockwise un0l it is in KEEP WARM and unplug the cooker for pressure to be released on its own.
10. Press the pressure release buMon located on the handle to ensure that the pressure is completely released. When you no longer hear steam escape out of the exhaust valve the lid will open freely.
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11. Remove the lid by grasping the handle and twis0ng the lid counter-‐clockwise to the open posi0on. As noted, the lid will not open unless all the pressure is released. Never force open the lid if it does not open freely, the unit is s0ll under pressure.
12. To turn the unit off unplug the unit from the wall outlet.
Note: The unit will con0nue to cook food while in the WARM cycle so it is important to turn off the unit if the food is completely cooked and there is no need to keep the food warm.
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CLEANING Clean aLer every use. 1. Before cleaning unplug the unit and allow to cool
completely. 2. Wash inner pot, condensa0on cup and lid in hot
water with dish liquid. Rinse and dry thoroughly. To clean the condensa0on cup, remove from the side of the unit, once cleaning is finished click the condensa0on back onto the side.
3. Wipe the external surface of the pressure cooker with a soL damp cloth and dry surfaces with soL dry cloth. Do not use detergent or abrasives as these may scratch the coa0ng.
Note: Never immerse the pressure cooker housing in water.
To clean the Sealing Circle and Floater
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Hold%the%aluminumcover%plate%handle
Take%out%the%aluminum%cover%plate Take%out%the%sealing%circle
Clean%sealing%circleClean%aluminum%cover%plateClean%the%lidClean%the%floater
TROUBLE SHOOTING
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Problem Reason Solution It is difficult to close the lid.
The sealing ring is out of place.
The float valve is stuck in the push rod.
Place the sealing circle properly.
Push the rod in place.
It is difficult to open the lid.
After releasing, the float valve has not gone down.
Press the float valve down.
Steam is leaking from the lid.
The sealing ring is out of place.
There is food residue on the sealing ring.
There is an abrasion on the sealing ring.
The cover is not properly placed.
Install the sealing ring properly.
Clean the sealing ring after every use.
Replace the sealing ring.
Close the lid properly.
Steam is leaking from the float valve.
There is food residue on the sealing ring.
There is an abrasion on the sealing ring or the float valve.
Clean the sealing ring after every use.
Replace the sealing ring or float valve.
The float valve will not rise.
The float valve cannot align with the position of the sealing.
There is not enough food or liquid in the pot.
Steam is leaking from the lid or the float valve.
Set the float valve to the right position.
Place enough liquid or food inside the pot.
Please see points above about the lid or float valve leaking.
PAULA’S COOKING TIPS • It is very important to have a liquid such as water, stock, juice, or
wine in the pressure cooker in order to create steam. Thicker sauces such as barbecue or tomato sauce will not create steam. At least 1 to 2 cups are necessary to create adequate steam.
• When cooking a rice, bean, or pasta dish, do not fill the inner pot more than the 1/2 way mark. When cooking soup or stocks, do not exceed the 2/3 mark.
• If you live in higher al0tudes, you may need to increase the cooking 0mes slightly. It is suggested to extend the cooking 0me by 5% for every 1,000 feet above sea level.
• All the recipes were tested by weight, so if you wish to cook a larger piece of meat, you will need to increase the cooking 0me. Add 10 minutes to the suggested cooking 0me for every addi0onal pound of meat.
• If your meat is not as tender as you would like it, simply add 1/2 cup of liquid and increase the cook 0me by 10 minutes.
• If you ever complete a recipe and the cooking liquid is thinner than you would like, simply reduce with the lid off un0l the desired consistency is achieved.
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PAULA’S COOKING CHART INGREDIENT AMOUNT TIME
SUGGESTED (MINUTES)
LIQUID (CUPS)
VegetablesArtichokes, trimmed 3 Medium 14 2
Beans, Black 1 cup 12 2Beans, Navy 1 cup 8 2- 2 1/2Beans, Pinto 1 cup 15 3
Beans, Red Kidney 1 cup 20 3 1/2Beans, String 1 lb. 3 1
Beets 6 medium 15 2Cabbage Head,
quartered1 medium 10 21
Carrot, 2” pieces 2 cups 5 1 1/2Corn on the cob 6 ears 4 1 1/2Parsnips, cubed 2 cups 4 2Squash, Acorn,
halved4 halves 13 1 1/2
Squash, Butternut 1/2” slices
8 slices 4
Meats, Poultry, Seafood
Beef Brisket 3 lbs. 90 2-3Beef Ribs 6 whole 30 2
Chicken, boneless, skinless pieces,
frozen
4 whole 5 2
INGREDIENT
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Chicken, legs 5 20 2Chicken, quartered 3 lbs. 20 2
Chicken, whole 3 lbs. 20 3Chuck Roast 3 lbs. 20 2-3Corned Beef 3 lbs. 90 3
Baby Back Ribs 2 slabs 20 2
Lamb Shanks 2-3 lbs. 30 2Pork Chops (8-10oz.
each)3-4 12 2
Pork Loin 2 lbs. 22 3Short Ribs 3 lbs. 35 2
Spare Ribs 1 slab 30 2Stew Meat 1” pieces 3 lbs. 18 4
Turkey Breast 5 lbs. 45 3Veal Shanks (8oz.
each)3 30 2
PotatoesPotato, Baking 4 large 15 2
Potato, Red Bliss up to 20 7 2Potato, White,
cubed3 cups 5 1/2
AMOUNT TIME SUGGESTED
(MINUTES)
LIQUID (CUPS)
INGREDIENT
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Appe%zers Hard Boiled Eggs…22 Picnic Wild Rice Salad with Cranberries and Pecans…23 Stuffed Cabbage…24 Ar@chokes in Lemon…25 Rice/Pasta Meatballs for SpagheH…26 The Lady’s Cheesy Mac…28 Bacon Tomato Macaroni & Cheese…29 Freezer-‐Pantry Pasta…30 Cheesy Lasagna…31 Goulash…33 Perfect Brown Rice…34 Perfect White Rice…34 Red Beans with Rice…35 Soup/Stew Old Fashioned Beef Stew…36 Barley Beef Soup…37 Bus@ng with Beans Soup…38 French Onion Soup…39 Jambalaya…40 Harvest Stew…42 Hearty Chili…43 Sausage Corn Chowder…44 Curried Squash & Apple Soup…45 That’s Amore Soup…46 Chicken Noodle Soup…47
Turkey Minestrone…49 Split Pea Soup…50 Texas Style Chili…51 Tor@lla Soup…52 Chicken BBQ Chicken…53 Chicken Marsala…54 Creamy Mushroom Chicken…55 Chicken and Dumplings…56 Beef/Pork Apple Fennel Pork Roast…58 Beef Bourguignon…59 Beef Short Ribs…60 Braised Lamb Shanks…61 BBQ Pork Sandwich…62 Braised Brisket…63 Corned Beef & Cabbage…64 Porcupine Balls…65 Sauerkraut & Ribs…66 Salisbury Steak…67 Sunday Pot Roast…68 Swiss Steak…69 Sides Cheesy Grits…70 Collard Greens…71 Creamed Corn…72 Dessert Paula’s NY Cheesecake…73 Coconut Flan…75 Best Bread Pudding…76
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Paula Deen’s Pressure Cooker Recipes
Hard Boiled Eggs Serves 10
Essen@al for deviled eggs, Easter eggs, egg salad, Cobb salad, the list goes on… The pressure cooker prepares eggs perfectly every @me without overcooking.
10 hardboiled eggs 2 ½ cups water
Place eggs in pressure cooker, pour in water; secure lid. Set the pressure cooker dial to 7 minutes. When cook @me is complete, and pressure is fully released, open lid with cau@on.
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Picnic Wild Rice Salad with Cranberries and Pecans Serves 8
¼ cup wild rice, rinsed ¾ cup brown rice, rinsed 3 cups water pinch of salt ¾ cup pecans ½ cup fresh orange juice 3 tablespoons white wine vinegar 3 tablespoons olive oil 1 cup chopped scallion, (white and light green parts) ¾ cup dried cranberries 1 teaspoon salt 1 teaspoon black pepper
Preheat oven to 350 degrees. Place wild rice, brown rice, water and salt into pressure cooker, secure lid and set dial to 25 minutes. Spread nuts in a single layer on a rimmed baking sheet and bake un@l toasted and aroma@c, 5-‐7 minutes. When nuts are cool enough to handle, coarsely chop. In a small bowl, whisk together orange juice, vinegar and oil. When cook @me on pressure cooker is complete, and pressure is fully released, carefully open lid. Set rice aside to let cool. In a large bowl, combine cooled rice, chopped nuts, scallions, cranberries and orange dressing. Toss well to coat and season with salt and pepper.
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Stuffed Cabbage Serves 4-‐5
4 cups of water 1 medium head (about 2 pounds) green cabbage 1-‐pound ground beef 1 cup chopped yellow onion ½ cup cooked rice ¼ cup raisins ¾ teaspoon salt 1 (16-‐ounce) can tomato sauce ½ cup beef stock ½ teaspoon paprika ½ cup sour cream for serving
Set Pressure cooker dial to 15 minutes. Add water and bring water to a boil. Using a small knife, cut in a circle all around the stem of cabbage and remove the core. Place cabbage in boiling water. Aker about 2 minutes an outside leaf will come loose. Pull it off and out of water using tongs. Aker another minute the next leaf will come loose. Remove and repeat un@l you have 8-‐10 nice leaves. Pat leaves dry with paper towels. Cut out thick part of rib from bolom of each leaf, but do not cut more than one third of the way into leaf. Remove the remaining cabbage and liquid from the pressure cooker. In a large bowl, mix together beef, onion, rice, raisins, and salt. With stem side of cabbage leaf facing you, place a scant 1/3 cup beef mixture in center of each cabbage leaf. Fold the bolom edge over mixture and then fold sides over and roll into a @dy packet. Gently stack cabbage rolls into pressure cooker with seam side down. In a medium bowl, mix together tomato sauce, stock and paprika, and pour over cabbage rolls.
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Ar%chokes in Lemon Serves 3-‐6
3 whole ar@chokes 1/2 cup white wine ½ cup chicken stock Juice and zest from 1 lemon 1 sprig thyme 1 teaspoon salt 1 teaspoon fresh ground pepper Wash the ar@chokes under cold water.
Using a sharp knife cut the stems off close to the base. Cut off the top inch of the ar@choke, trim the thorny @ps of the petals. Put the wine, chicken stock lemon juice and zest in the pressure cooker. Place the ar@chokes stem-‐side down. Add remaining ingredients and secure lid. Set the dial on the pressure cooker to 20 minutes. When the cook @me is complete, and pressure has been released, cau@ously open lid. Delicious served with drawn buler or mayonnaise.
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Meatballs for SpagheO Serves 6-‐8
Meatballs: 1 1/2 cups fresh bread crumbs 2 cups heavy cream 2 cups beef stock, divided 1-‐pound ground chuck 1/2-‐pound ground pork 3 garlic cloves, minced 1 small onion, minced 3/4 cup Romano cheese, grated 1 teaspoon salt 1/2 freshly ground pepper 2 large eggs, beaten Sauce: 4 tablespoons extra-‐virgin olive oil 4 tablespoon tomato paste 2 cans (28 ounces) Italian tomatoes 3 garlic cloves, minced 1 small onion, minced 1 teaspoon dry oregano 1 teaspoon dried basil 1 tablespoon of buler
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In a bowl, soak bread crumbs in 2 cups of cream. Pour stock into pressure cooker and set the dial for 10 minutes. Add remaining ingredients to bread crumbs; mix and form into 2-‐inch meatballs. Place meatballs into the hot stock in the pressure cooker; secure lid. Set the pressure cooker dial to 20 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Transfer meatballs to a plaler, and pour stock into a separate bowl; skim off fat. Dissolve tomato paste in the strained stock and pour it back into the pressure cooker; secure lid. Add remaining sauce ingredients and meatballs to pressure cooker; secure lid. Set the dial on the pressure cooker to 15 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Serve over spagheH.
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The Lady’s Cheesy Mac Serves 6-‐8
4 cups uncooked elbow macaroni 4 cups chicken stock 2 cups milk 4 cups grated cheddar cheese 5 eggs, beaten 1 cup sour cream 1 teaspoon salt 1 teaspoon pepper
Add macaroni and stock to pressure cooker. Secure lid and set dial to 8 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. Turn the dial to 5 minutes. S@r in milk, sour cream and buler. S@r in the eggs and s@r @ll melted completely. S@r in the beaten eggs un@l smooth and well blended. Serve warm as a side dish or a main course.
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Bacon Tomato Macaroni and Cheese Makes 4 to 6 servings
2 ½ cups dry elbow macaroni 2 cups chicken stock 1 cup heavy cream 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon buler 1/2 cup whole milk 1 ½ cups cheddar cheese, shredded 1 ½ cups mozzarella cheese, shredded 6 strips bacon, cooked crispy and crumbled ¼ cup toasted panko bread crumbs 1 heirloom tomato, seeded and diced 4 green onions with some of the dark green part, chopped
Place macaroni, stock, salt and pepper into the pressure cooker; secure lid. Set the dial on the pressure cooker to 8 minutes. When cook @me is complete and pressure is fully released, carefully open the lid. S@r in the cream. Then add cheese and half the bacon and tomato to the pressure cooker and s@r un@l creamy. Sprinkle other half of bacon and tomatoes and green onion on top. Serve immediately.
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Freezer-‐Pantry Pasta Serves 4-‐6
1-‐pound frozen chicken tenders 3 cups dry penne or zi@ pasta 2 ½ cups chicken stock 3 cups pasta sauce 1 teaspoon salt ½ teaspoon freshly ground pepper 1 teaspoon Italian seasoning ½ teaspoon garlic powder ½ cup mozzarella cheese, shredded ¼ cup grated parmesan cheese
Place all ingredients in the pressure cooker in the order they are listed; secure lid. Set the dial on the pressure cooker to 20 minutes. When cook @me is complete and pressure is fully released, open lid with cau@on. S@r to blend the ingredients. Serve.
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Cheesy Lasagna Serves 12
1 tablespoon olive oil 1 onion, diced 1-‐pound ground beef 1 teaspoon house seasoning 1 teaspoon freshly ground pepper 1 jar (24 ounce) pasta sauce ¼ cup beef stock 2-‐ pounds ricola 2 large eggs 1/3 cup Parmesan, grated 2 teaspoons garlic, minced 1 teaspoon Italian seasoning ¼ teaspoons red pepper flakes 8-‐ounce lasagna noodles, no boil type, broken 12-‐ ounces mozzarella cheese, shredded
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Turn the pressure cooker dial to 10 minutes. Add the oil to the pressure cooker and add onions, ground beef, House Seasoning and pepper. Using a wooden spoon to break up the ground beef while cooking. Cook un@l onions are slightly sok and beef is browned. Strain the meat to remove excess fat. In a large bowl add cooked meat, pasta sauce and stock and s@r. In another bowl, combine ricola, eggs, parmesan, garlic, 8 -‐ounces mozzarella, Italian seasoning and red pepper flakes. Add a ladle 1/5 of beef and sauce into the bolom then top with a layer of broken noodles. Cover the noodles with 1/3 of the cheese. Repeat un@l all the layers are used, the final layer being noodles topped with sauce; secure lid. Set the dial on the pressure cooker to 10 minutes, When cook @me is complete, and pressure is fully released, open lid with cau@on. Allow to rest for 10 minutes covered; serve warm.
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Goulash Serves 6-‐ 8
1 tablespoon olive oil 2-‐pounds lean ground beef 1 large Vidalia onion, chopped 1 red bell pepper, chopped 4 cloves garlic, chopped 1 (29-‐ounce) can tomato sauce 2 (14.5-‐ounce) cans fire roasted tomatoes 2 teaspoons dried basil 2 teaspoons dried oregano 3 tablespoons Paula Deen Hot Sauce 1 teaspoon garlic powder 2 cups of beef broth 2 cups elbow macaroni 1 teaspoon kosher salt 1 teaspoon black pepper 1 teaspoon chopped parsley Set the pressure cooker dial for 15 minutes, add oil and heat. Add ground beef and cook for 10 minutes, with lid off, breaking up meat with back of spoon as you s@r. Add onion and con@nue to cook, while s@rring, un@l tender, about 5 minutes. Add remaining ingredients except for parsley, secure lid and set @mer for 10 minutes. When cook @me is complete, and pressure is fully released, open lid. Let goulash stand for 20 minutes before serving. Serve with garlic bread and garnish with chopped parsley.
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Perfect Brown Rice Serves 8
4 cups Brown Rice Rinsed and drained 8 cups water 1 teaspoon salt 1 tablespoon extra-‐virgin olive oil (op@onal)
Place all the ingredients to pressure cooker s@r and secure lid. Set the dial on the pressure cooker to 20 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Fluff rice with a fork then serve.
Perfect White Rice Serves 4
3 Cups Long Grain Rice rinsed 3 cups water Pinch salt 1 teaspoon olive oil (op@onal)
Add all the ingredients to the pressure cooker, s@r. Secure pressure cooker lid. Set the dial on the pressure cooker to 8 minutes.. When cook @me is complete and pressure has released naturally, open lid with cau@on. Fluff rice and serve at once.
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Red Beans with Rice Serves 4 to 6
4 cups cooked long grain rice 1-‐pound dried red kidney beans, rinsed 1 large onion diced 1 large bell pepper, diced 4 garlic cloves, minced 1 large smoked ham hock 1 1/2 pounds mild smoked sausage, sliced 2 teaspoon thyme 2 bay leaves 2 tablespoon parsley, chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 teaspoon cayenne pepper 1 tablespoon hot sauce 1 teaspoon Worcestershire sauce 8 cups chicken stock
Place all ingredients, except rice, into pressure cooker; secure lid. When pressure is achieved, set @mer for 30 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Remove bay leaves, and serve over rice.
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Old Fashioned Beef Stew Serves 6 to 8
2 pounds stew meat, cut into 1-‐inch cubes 1 cup beef stock 1 medium onion, diced 2 sprigs thyme 1 teaspoon salt 1/2 teaspoon freshly ground pepper 3 tablespoons tomato paste 2 tablespoons red wine 1 pound small red potatoes, peeled and quartered 2 celery stalks, cut into 1-‐inch pieces 2 large Carrots peeled and cut into 1 inch pieces
Add beef stock, onions, thyme, salt, pepper tomato paste and wine into pressure cooker; secure lid. Set the dial on the pressure cooker to 20 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Add potatoes, celery, and carrots to pressure cooker; secure lid. Set the dial to 5 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Remove discard thyme sprig and serve.
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Barley Beef Soup Serves 4-‐6
¾ pound beef or lamb meat, cut into 1-‐inch cubes 1 tablespoon extra-‐virgin olive oil 1 teaspoon salt ½ teaspoon pepper 4 cups beef stock 1 cup onion, chopped ½ cup celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano ¼ teaspoons red pepper flakes 1 cup potatoes, peeled and cut into ½ inch pieces 1 can (14 ½ ounce) crushed tomatoes ¼ cup quick cooking barley 1 cup frozen mixed vegetables 1 bay leaf
Turn the dial on the pressure cooker to 10 minutes and add the oil. Heat oil for 2 minutes then add meat season with salt and pepper, cook un@l browned.. S@r in stock, scraping bits from the bolom. Add tomatoes, onion, celery, garlic, oregano, red pepper and bay leaf; secure lid. Set the pressure cooker dial to 25 minutes. When cook @me is complete, and pressure is fully released, open lid with cau@on. Add barley and frozen vegetables; secure ld. Set dial to 5 minutes.
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Bus%ng with Beans Soup Serves 4 to 6
1 pound 15 bean soup mix 1 large onion, diced 1 can (28 ounces) crushed tomatoes 3 celery stalks, chopped 1 ham hock 1-‐pound pork shoulder, diced into 1-‐inch cubes 2 garlic cloves, minced 1 tablespoon parsley, chopped 1 bay leaf 1 teaspoon rosemary 2 teaspoon salt 1 teaspoon black pepper 8 cups chicken stock
Place all ingredients into pressure cooker, secure lid. Set the dial for 30 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Remove ham hock and bay leaf, discard. Delicious served hot with crusty French bread.
�38
French Onion Soup Serves 4 to 6
4 large sweet onions, sliced 2 cups beef stock 1 tablespoon balsamic vinegar 1/4 cup red wine 2 sprigs of thyme 1 bay leaf 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 6 toasted cros@ni’s op@onal 8 ounces Gruyere cheese, sliced
Place all ingredients in the pressure cooker, except cros@ni’s and cheese.
Secure the lid and set dial to 20 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Discard thyme and bay leaf. Turn oven to broil. Ladle soup into ovenproof bowls, and top each one with a cros@ni and 2 slices of cheese. Place bowls under broiler for two minutes, or un@l cheese is melted. Serve immediately.
�39
Jambalaya Serves 6
1-‐pound Andouille Sausage (diced) 1 tablespoon olive oil 4 boneless chicken thighs cut into 1 inch cubes ½ teaspoon kosher salt ½ teaspoon fresh ground pepper 1 medium onion diced 1 red bell pepper diced 2 stalks celery diced 2 cloves of garlic minced 2 cups long grain rice 1/2 teaspoon dried thyme 2 cups long grain rice 1 teaspoon Cajun seasonings 1 tablespoon hot pepper sauce 1 ½ cups chicken stock ½ cup crushed tomatoes 1-‐pound jumbo shrimp peeled and deveined 4 green onions chopped
�40
Turn the dial on the pressure cooker to 10 minutes. Add the Andouille and brown for 3 minutes. Add the olive oil and heat for 1 minutes. Add the onions and cook for 1 minute. Add the remaining ingredients except for the shrimp and green onions. S@r well and secure the lid. Set the dial on the pressure cooker to 6 minutes. When cook @me is achieved and pressure has released on its own. Remove the lid with cau@on. S@r in the shrimp and green onions. Secure the lid and let shrimp cook in the hot rice without turning on the pressure cooker. Delicious with a loaf of crusty French bread on the side.
�41
Harvest Stew Serves 4-‐6
2 cups cubed Yukon gold potatoes 2 cups peeled, cubed sweet potatoes 2 cups peeled, cubed bulernut squash 1 cup peeled, cubed rutabaga 1 cup peeled, diced carrots 1 cup sliced celery 1 cup diced onion 2 cloves garlic, minced ¼ teaspoon chopped fresh sage 2 cups apple cider 2 cups vegetable stock 1 Granny Smith apple, thinly sliced 1 teaspoon kosher salt ½ teaspoon black pepper
Add all ingredients to pressure cooker, secure lid and set dial to 10 minutes. When cook @me is complete, and pressure is full released, carefully open lid. Serve warm.
�42
Hearty Chili Serves 4
2-‐pounds ground beef ½-‐pound hot Italian sausage, remove casings 2 medium onions, finely chopped 2 red bell peppers, chopped 4 cloves garlic, finely chopped 3 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon kosher salt 1 teaspoon black pepper 1 (24-‐ounce) can crushed tomatoes 1 (24-‐ounce) can diced tomatoes, with juice 1 (8-‐ounce) can tomato sauce 1 (15-‐ounce) can pinto beans, drained and rinsed 1 (15-‐ounce) can red kidney beans, drained and rinsed
Set pressure cooker dial to 15 minutes, add beef and sausage. S@r and brown, while breaking up with back of wooden spoon un@l crumbly and cooked through. Drain off any excess fat and add onions, bell peppers and garlic. Sauté for 2-‐3 minutes, then sprinkle in chili powder, cumin, salt and pepper. S@r in crushed tomatoes, diced tomatoes, tomato sauce, pinto beans and kidney beans. Secure lid and set dial for 15 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. Serve warm.
�43
Sausage Corn Chowder Serves 4
1 ½-‐pounds ground sausage 1 medium onion, chopped coarsely 6 medium potatoes, peeled, chopped 1 bay leaf 2 (15-‐ouces) cans cream-‐style corn 1 tablespoon cornstarch 5 cups whole milk 1 teaspoon salt 1 teaspoon black pepper 6 English muffins, toasted
Set dial on pressure cooker to 10 minutes, add sausage and cook un@l lightly brown, about 10 minutes. Add remaining ingredients, except English muffins, secure lid and set dial to 5 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. Set dial to 10 minutes. Dissolve corn starch in ¼ cup of milk, add to chowder followed by remaining milk, salt and pepper. Set dial on the pressure cooker for 10 minutes longer and s@rring occasionally bring to a full boil. Serve warm with toasted English muffins.
�44
Curried Squash and Apple Soup Serves 6
2 large acorn squash, peeled, seeded and cut into cubes 1 large onion, chopped 3 cloves garlic, chopped 1 tablespoon curry powder 2 honey crisp apples, peeled and chopped 2 tablespoons buler 4 cups chicken stock, low sodium 1 cup apple cider 1 teaspoon kosher salt 1 teaspoon black pepper 1 dollop Greek yogurt or sour cream, if desired, for serving
Add all ingredients to pressure cooker, secure lid and set cooking dial to 10 minutes. When cook @me is complete, and pressure is fully released, open lid carefully. Using an immersion blender, puree un@l smooth. Serve in warm bowls with a dollop of yogurt or sour cream.
�45
That’s Amore Soup Serves 6
1 tablespoon olive oil 1 pound Italian turkey sausage, casings removed 1 onion, diced 3 cloves garlic, minced salt and pepper to taste 4 cups chicken stock, homemade or low-‐sodium (canned) 2 (14.5-‐ounce) cans diced tomatoes, plus their juices 2 cups tomato sauce 2 teaspoons Italian seasoning ¼ teaspoon crushed red pepper flakes 1 cup zi@ pasta cooked al dente 1 ½ cups mozzarella cheese, shredded ¼ cup Parmesan cheese, grated 1 loaf garlic bread, for serving
Turn the dial on the pressure cooker tor 10 minutes, add oil and heat. Add sausage, onion and garlic, sauté un@l sausage is browned and vegetables are tender, about 8 minutes. Season with salt and pepper. S@r in stock, tomatoes, tomato sauce, Italian seasoning, red pepper flakes. Secure lid and turn dial to 8 minutes. When cook @me is complete and pressure is fully released, carefully open lid open lid. S@r in pasta. Add soups to bowls and top with mozzarella, sprinkle with parmesan and serve with garlic bread.
�46
The Lady’s Chicken Noodle Soup Serves 6-‐8
3-‐quarts water 2 bay leaves 3 chicken bouillon cubes 1 onion, peeled and diced 1 teaspoon Paula Deen Lemon Pepper Seasoning 3 cloves garlic, minced 1 -‐ 2 ½ -‐3-‐pounds whole chicken, cut up 1 1/2 teaspoons Italian seasoning 1 teaspoon Salt 1 teaspoon black pepper 2 cups carrots, sliced 2 cups celery, sliced with leafy green tops 2 ½ cups uncooked egg noodles 3 tablespoons chopped fresh parsley, plus more 1/3 cup cooking sherry 1 cup sliced mushrooms 2 teaspoons chopped fresh rosemary 1 cup Parmesan cheese ¾ cup heavy cream, (op@onal) crusty French bread for serving
�47
Add water, bay leaves, boullion, onion, chicken, seasoning salt and pepper to the pressure cooker. Secure the lid and set the dial to 35 minutes. When cook @me is complete, and pressure has fully released, carefully open lid. Remove the chicken parts and set aside to cool. Strain the stock and add back to the pressure cooker. When the chicken is cool enough to touch, discard the bones and skin and add the chicken meat back into the pressure cooker. Add carrots, celery, egg noodles, mushrooms, parsley, sherry and rosemary. Secure lid and set dial to 5 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. Set dial to 2 minutes, add Parmesan and cream, if using, and cook for an addi@onal 2 minutes with lid off. Adjust seasoning, if needed. Ladle into bowls and serve with French bread.
�48
Turkey Minestrone Serves 4-‐6
4 slices bacon, chopped 1 medium onion, chopped 2 ribs celery, chopped 1 clove garlic, chopped 1 medium zucchini, diced 3 tablespoons tomato paste 2 cups cooked turkey, chunks 1 can cannellini beans, drained and rinsed 1 bay leaf 6 cups chicken stock, or turkey stock 1 cup uncooked ditalini pasta 4 cups baby spinach, roughly chopped 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons Parmesan cheese, grated, and more for serving
Set dial to 10 minutes, add bacon and cook un@l crisp. Drain all fat but 1 tablespoon. Add onion, celery, garlic and zucchini, sauté 2-‐3 minutes, add tomato paste and mix well. Add turkey, beans, bay leaf, stock and pasta. Secure lid and set dial to 5 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. S@r in spinach and Parmesan cheese, and season with salt and pepper. Serve warm with addi@onal Parmesan cheese if desired.
�49
Split Pea Soup Serves 6 to 8
1 package (16 ounces) spit peas with seasoning packet 2 cups pork shoulder, diced 3 carrots, peeled and sliced 1/2 cup onions, diced 2 celery stalks, sliced 2 garlic cloves, minced 1 bay leaf 2 tablespoons fresh parsley, chopped 1 tablespoon salt 1/2 teaspoon freshly ground pepper 1 teaspoon vinegar 6 cups water
Place all ingredients into pressure cooker; secure lid. Set the dial on the pressure cooker to 10 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Remove bay leaf and serve.
�50
Texas Style Chili Serves 6 to 8
2-‐pounds beef sirloin, cut into 1-‐inch pieces 1-‐pound pork loin, cut into 1-‐inch pieces 1 bell pepper, diced 1 medium onion, diced 3 cloves garlic, minced 2 teaspoon chili powder 2 whole chipotles in adobo sauce chopped fine 1 teaspoon cumin 1 teaspoon salt 1/2 freshly ground pepper 2 cups beef stock 1 can (28 ounces) diced tomatoes 1 can (10 ounces) tomatoes with green chilies and lime 2 tablespoon tomato paste 1 can (15 ounces) dark red kidney beans
Place all ingredients, except beans, into the pressure cooker; secure lid Set the dial to 30 minutes. When cooking is complete, add remaining ingredients to pressure cooker. Set the dial to 10 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Serve immediately.
�51
Tor%lla Soup Serves 6
2 ears of fresh corn husked 4 garlic cloves sliced 1 large onion diced 2 teaspoons cumin 2 cans Ro-‐Tel tomatoes with chilies (10-‐ounces) 12 corn tor@lla chips 1 boneless skinless chicken diced 6 cups chicken stock 1 cup refried beans 2 tablespoons fresh cilantro leaves chopped 1 tablespoon green onions chopped
Cut the kernels off the cobb using a sharp knife and place the cobs and kernels in the pressure cooker. Place all the ingredients except for the beans, cilantro and green onions in the pressure cooker. Secure the lid. Set the cooking dial to minutes. When cook @me is complete, and pressure has been released, cau@ously remove the lid. Discard the corn cobs and s@r in the refried beans and cilantro. Top with more corn tor@lla chips and cheese to serve. Garnish with green onions
�52
BBQ Chicken Serves 4-‐6
1 whole chicken, cut into 8 pieces ½ cup chicken stock 1 teaspoon salt 1 teaspoon freshly ground pepper 1 teaspoon dry mustard 1 teaspoon paprika ½ teaspoon cayenne pepper 1 medium onion, diced 3 garlic cloves, minced 2 tablespoons cider vinegar ¼ cup brown sugar ¼ cup ketchup ¼ cup molasses
Place all ingredients into the pressure cooker; secure lid. Set the dial to 20 minutes. When cook @me is complete and pressure is fully released, open lid with cau@on. Transfer the chicken to a broiler pan, skin side up. Preheat the broiler on high. To reduce the cooking liquid in the pressure cooker, with lid off turn on the pressure cooker and set dial 10 minutes; let cook with lid off un@l the liquid turns into a syrup like glaze. While liquid is reducing, place the chicken under the broiler for 5 minutes on each side. Pour barbecue sauce over the chicken and serve with addi@onal sauce on the side.
�53
Chicken Marsala Serves 4
4 frozen boneless, skinless chicken breasts 1 cup mushrooms, sliced 1 shallot, minced 1/2 cup chicken stock 1/2 cup Marsala wine 1 sprig thyme 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon cornstarch
Place all ingredients into pressure cooker except the cornstarch; secure lid. Set the dial on the pressure cooker to 15 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Remove thyme and transfer chicken to a plaler. Dissolve the corn starch in one tablespoon cold water. Set the dial on the pressure cooker for 5 minutes and add the cornstarch mixture. Bring the sauce to a boil while whisking to dissolve the cornstarch. Once sauce comes to a boil pour sauce over chicken and serve.
�54
Creamy Mushroom Chicken Serves 4
4 chicken breast, with bone and skin 1 can (10 ½ ounces) cream of mushrooms soup 1 sprig thyme 1 teaspoon salt 1 teaspoon pepper 3 cloves garlic, minced 1 1/2 cups chicken stock ½ cup milk 1 tablespoon extra-‐virgin olive oil 1 cup mushrooms, sliced 1 small onion, diced 2 cups cooked wide egg noodles
Set dial on pressure cooker for 10 minutes, add the oil and heat for 2 minutes, add chicken breasts and brown well on both sides. Remove chicken to a plaler and add onion, mushrooms and garlic to pressure cooker, sautéing for 5 minutes. Add soup, milk, stock, thyme, and stock then s@r. Place chicken back in pressure cooker; secure lid. Set the dial to 10 minutes. When cook @me is complete and pressure is full released, open lid with cau@on. Divide the noodles between 4 plates. Place a piece of chicken on each bed of noodles and top with a spoon full of sauce.
�55
Chicken and Dumplings Serves 4-‐6
1 whole chicken, cut into 8 pieces 3 ribs celery, chopped, 1 large yellow onion, chopped 1 bay leaf 6 cups chicken stock 1 teaspoon Paula Deen House Seasoning 1 can (10 3/4-‐ounce) condensed cream of celery or cream of chicken soup 2 cups all-‐purpose flour, plus extra for dus@ng 1 teaspoon salt 1 cup ice water
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Add chicken, celery, onion, bay leaf chicken stock and Paula Deen House Seasoning. Secure lid and set dial to 20 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. Remove chicken to a cuHng board and discard bay leaf. When chicken is cool enough to handle, pick the meat off bones and discard bones and skin. Set dial to 15 minutes, return chicken to pressure cooker, add canned soup and bring to a simmer. In a medium bowl, mix flour with salt and mound together. Beginning in the center, drizzle about 2 tablespoons of ice water over flour. Using your fingers, and moving from the center to the sides of the bowl, gradually drizzle flour with about ¾ cup water and incorporate. Knead dough and form into a ball. Dust a handful of flour onto a work surface. Roll out dough, (it will be firm), working from center, un@l it is 1/8-‐inch thick. Let dough relax for several minutes. Once dough is nice and relaxed, cut into 1-‐inch squares. Pull each piece in half and drop in simmering soup. Do not s@r once the dumplings have been added or they may break apart. Gently scoop soup over dumplings instead. Cook un@l dumplings float and are no longer doughy, 3-‐4 minutes. Ladle into bowls and serve.
�57
Apple Fennel Pork Roast Serves 6-‐8
3-‐pound pork roast, boneless ½ tablespoon olive oil 1 teaspoon sea salt ½ teaspoon freshly ground pepper 3 Granny apples, peeled cored and sliced 2 fresh figs, halved 1 medium onion, sliced 1 cups chicken stock ¼ cup balsamic vinegar 1 sprig fresh thyme 1 teaspoon cumin seeds 1 teaspoon fennel seeds ½ teaspoon freshly ground pepper
Set the dial on the pressure cooker to 10 minutes. Rub the pork roast with olive oil and season with salt and pepper. Brown the roast on all sides. Place all remaining ingredients into pressure cooker; secure lid. Set the dial on the pressure cooker to 25 minutes. When cook @me is complete, and pressure is fully released, open lid with cau@on. Place meat on the plaler and slice, top with the sauce and serve hot.
�58
Beef Bourguignon Serves 4 to 6
1 tablespoon flour 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 ½ pounds sirloin, cut into 1-‐inch pieces 1 tablespoon of oil 2 garlic cloves, minced 1 cup burgundy wine 1 ½ cups beef stock 1 tablespoon tomato paste 1 sprig thyme 1 cup frozen pearl onions 1 cup small mushrooms 3 large carrots, peeled and sliced diagonally into 2-‐inch pieces. 3 parsnips, peeled and cut into 2-‐inch pieces
In a bowl, combine flour, salt and pepper; mix well Roll beef pieces in flour mixture; shake off excess. Turn dial on pressure cooker to 10 minutes an add the oil. Place the beef pieces in the oil and brown well. Add the remaining ingredients into pressure cooker; secure lid. Turn dial to 20 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. S@r and taste for addi@onal seasoning.
�59
Beef Short Ribs Serves 6 to 8
1 tablespoon olive oil 4 to 6 pounds beef short ribs, cut into individual ribs 1 teaspoon salt 1 teaspoon fresh ground pepper 3 medium onions, chopped 4 large garlic cloves, minced 1 cup dry red wine 1 can (28 ounces) whole tomatoes with juice 2 tablespoons Worcestershire sauce 2 teaspoon rosemary leaves, chopped
Set the dial on the pressure cooker for 15 minutes. Add the oil and let heat for 2 minutes, Add the ribs two at a @me and brown ribs on each side, with salt and pepper.. Add the remaining ingredients to the pressure cooker with the short ribs. Secure the lid. Set the dial on the pressure cooker to 45 minutes. When cook @me is complete, and pressure is fully released, open lid with cau@on. Remove the ribs to a plaler and de-‐ fat the sauce. Pour sauce over short ribs and serve. Delicious over warm mashed potatoes.
�60
Braised Lamb Shanks Serves 4
4 meaty lamb shanks, cut into 3-‐inch pieces 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 teaspoon fresh rosemary, chopped 3 tablespoons extra-‐virgin olive oil 1 medium onion, chopped 3 medium carrots, peeled and chopped 2 garlic cloves, minced 1/2 cup dry red wine 1 cup diced tomatoes, drained 2 cups beef stock 1 sprig thyme
Season lamb with salt, pepper, thyme and rosemary. Set the dial on the pressure cooker to 12 minutes. Add the oil and let heat for 2 minutes. Brown each lamb shank one at a @me. Remove each browned shank to a plaler while browning the others. Place lamb shanks and remaining ingredients into pressure cooker; secure lid. Set the dial on the pressure cooker to 45 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Discard the thyme sprig and serve each shank with sauce.
�61
BBQ Pork Sandwich Serves 8
2 cups apple juice 2 tablespoons Worcestershire sauce 1 cup apple cider 1 teaspoon liquid smoke 1 tablespoon Paula Deen House Seasoning 2 tablespoons dark brown sugar ½ teaspoon cayenne pepper 4-‐ pound pork bul 1 ½ cup BBQ sauce 8 sok hamburger buns with seeds Cole slaw
In a medium bowl, combine apple juice, Worcestershire sauce, apple cider, liquid smoke, Paula Deen House Seasoning, brown sugar and cayenne pepper. Place pork bul into pressure cooker and pour mixture over top. Secure lid and set dial to 60 minutes. When cook @me is complete and pressure is fully released, carefully open lid. Remove pork to a cuHng board and when cool enough to handle, shred with forks. Place shredded pork into a large bowl, add BBQ sauce and mix well. Top buns with pork and slaw and serve.
�62
Braised Brisket Serves 8
1 -‐ 3 ½ pound beef brisket, trimmed 1 teaspoon salt 1 teaspoon black pepper 3 tablespoons olive oil 3 large Vidalia onions, thinly sliced 2 cups dry red wine 2 tablespoons fresh rosemary, chopped 2 bay leaves 1 (28-‐ounce) can diced tomatoes 2 tablespoons all-‐purpose flour
Sprinkle brisket all over with salt and pepper. Set dial to 10 minutes, add oil and heat. Add brisket and brown on both sides, about 5 minutes per side. Remove brisket and set aside. Set dial to 15 minutes, add onions and cook for 10-‐15 minutes, s@rring frequently un@l onions are tender and caramel colored. S@r in wine, rosemary, bay leaves, diced tomatoes and return brisket. Secure lid and set dial to 70 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. Remove brisket and set aside to keep warm. Remove ½ cup liquid from pressure cooker to a small bowl and whisk in flour un@l smooth. Set dial to 15 minutes. Add flour mixture back to pressure cooker and bring to a boil, s@rring frequently un@l thickened. Cut brisket across the grain into thin slices, place on a plaler, spoon sauce over the top and serve.
�63
Corned Beef and Cabbage Serves 8
1-‐3-‐pound corned beef brisket, with spice packet 1 ½ teaspoon Paula Deen House Seasoning ½ cup beef stock 1 large head (about 2 ½-‐pounds) green cabbage
Place corned beef, including spice packet, seasoning and stock into pressure cooker. Secure lid and set dial to 90 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. Add cabbage, secure lid, and set dial to 5 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. Remove cabbage to a serving bowl and place corned beef on a cuHng board. Slice corned beef thinly across the grain, and place on top of cabbage. Drizzle a spoonful or two of broth from pressure cooker over the corned beef and cabbage, if you like.
�64
Porcupine Balls Serves 4-‐6
1-‐pound lean ground beef 1 ½ cups uncooked white rice, rinsed and divided 1 teaspoon dried onion 1 (14-‐ounce) can beef stock 1 teaspoon Paula Deen House Seasoning 1 teaspoon Italian seasoning 1 (14 ½-‐ounce) can diced tomatoes with juice
In a medium bowl, combine meat, ½ cup rice, dried onion and Paula Deen House Seasoning. Mix well. Form mixture into 8-‐9 golf ball-‐sized balls. Pour stock into pressure cooker and gently stack meatballs. Secure lid, and set dial to 10 minutes. When cook @me is complete and pressure is fully released, carefully open lid. Remove meatballs with a sloled spoon and add remaining rice, Italian seasoning and diced tomatoes to pressure cooker, and top with meat balls. Secure lid, and set dial to 6 minutes. When cook @me is complete and pressure is fully released, carefully open lid. Serve warm.
�65
Sauerkraut and Ribs Serves 6
1 rack pork baby back ribs, cut into individual ribs 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon olive oil 1 medium onion, chopped 6 red bliss potatoes, cut in half 1-‐pound bag sauerkraut ½ cup white wine, (op@onal, may subs@tute water or chicken stock Parsley sprigs for garnish
Season the ribs with the salt and pepper. Set the pressure cooker dial to 10 minutes. Add the oil and let for 2 minutes. Add the ribs and brown well. Add all remaining ingredients, except parsley, secure lid and set dial for 15 minutes. When cook @me is complete and pressure is fully released, carefully open lid. Remove ribs and sauerkraut to a serving bowl and garnish with parsley.
�66
Salisbury Steak Serves 6 to 8
1 tablespoon extra-‐ virgin olive oil 2-‐ pounds lean ground beef 1 small onion minced 1 teaspoon steak seasoning ½ teaspoon fresh ground pepper 1 teaspoon Worcestershire sauce 1 large sweet onion, thinly sliced 8 ounces’ mushrooms sliced ½ cup Beef stock 1 Can Cream of Mushroom Soup Cooked Noodles In a large bowl mix the beef, minced onion, steak seasoning, salt pepper and Worcestershire sauce. Form into equal size paHes. Set the dial on the pressure cooker for 12 minutes, add the oil and let heat for 2 minutes. Add the paHes and brown on each side. Add the remaining ingredients except the noodles to the pressure cooker: secure the lid. Set the dial on the pressure cooker to 20 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Serve over noodles.
�67
Sunday Pot Roast Serves 4 to 6
1 teaspoon salt 1/2 teaspoon freshly ground pepper 3 -‐pounds chuck roast 2 cups beef stock 1 cup tomato juice 1 large onion chopped 1 sprig thyme 2 bay leaves 1 tablespoon Worcestershire sauce 8 new potatoes, halved 4 carrots, peeled and cut into 2-‐inch pieces 2 ribs celery
Place all ingredients, except potatoes, celery and carrots, into pressure cooker; secure lid. Set the dial on the pressure cooker to 60 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Remove thyme and bay leaves. Add potatoes, carrots and celery to pressure cooker; secure lid. Set the dial on the pressure cooker to 5 minutes. When cooking is complete and pressure is fully released, use cau@on opening lid. Place pot roast on a plaler surrounded by vegetables pour sauce over and serve.
�68
Swiss Steak Serves 4-‐6
2-‐pounds round steak, cut into 6 equal pieces All-‐purpose flour for dus@ng 1 tablespoon extra-‐virgin olive oil 1 medium onion, sliced thinly 1 medium bell pepper, cut into strips 2 cloves garlic crushed 1 can (14.5unces) diced tomatoes 1 teaspoon sea salt 1 freshly ground pepper 1 teaspoon garlic powder
Dredge the meat pieces in flour. Turn the dial on the pressure cooker to 10 minutes. Add the oil and let heat for 3 minutes, then add the steak pieces and brown each piece on both sides. Add in the remaining ingredients and secure the lid. Set the dial on the pressure cooker to 25 minutes. When cook @me is complete and pressure is fully released, open lid with cau@on. Fantas@c served over rice, noodles, or mashed potatoes.
�69
Cheesy Grits Serves 2-‐4
3 cup of water divided 3 quart heat safe bowl 1 cup stoned ground grits 2 tablespoons buler 2 tablespoons half and half 1 cup Parmesan cheese ¼ teaspoon sea salt ¼ teaspoons pepper
Put ½ cup water into the pressure cooker, set a 3-‐quart metal bowl inside the pressure cooker. Add to the bowl 2 ½ cups water, grits, buler and half and half; secure lid. Set the dial on the pressure cooker to 15 minutes. When cook @me is complete, and pressure has released naturally, open lid with cau@on. Carefully remove bowl from pressure cooker and s@r in cheese and salt and pepper. Serve immediately.
�70
Collard Greens Serves 4-‐6
1 large bunch collard greens 1/2 -‐pound smoked meat-‐ ham hocks, smoked turkey wings, or smoked neck bones 1 teaspoon Paula Deen House Seasoning 1 tablespoon seasoned salt 1 tablespoon hot red sauce 3 cups water, or chicken stock 1 tablespoon buler
Wash collards thoroughly and remove stems that run down center by holding leaf in your lek hand and stripping leaf down with your right hand. The tender young leaves in the center do not need to be stripped. Stack 6-‐8 leaves on top of one another, roll up, and slice into ½-‐inch -‐1-‐inch thick slices. Add sliced collards to pressure cooker along with remaining ingredients. Secure lid and set dial to 15 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. Adjust seasoning and serve warm with some homemade cornbread.
�71
Creamed Corn Serves 4
12 ears fresh corn, shucked ½ cup water or chicken stock 8 tablespoons salted buler 1 teaspoon salt 1 teaspoon black pepper
Remove corn from cob using a corn grater or knife, lightly mash and reserve the cobs. Place corn kernels, cobs and water or chicken stock into pressure cooker. Secure lid and set dial to 5 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. Remove and discard cobs. Add buler, salt and pepper, and using an immersion blender, pulse to a chunky consistency. Serve as a side dish with your favorite meal.
�72
Paula’s NY Cheesecake Serves 8-‐10
Crust: 1 cup graham cracker crumbs ¼ cup sugar 7 tablespoons buler, melted Filling: 12-‐ounces cream cheese, sokened 1 cup sugar ½ teaspoon pure vanilla extract 3 eggs cherries for serving whipped cream and/or powdered sugar, for serving chocolate glaze, for serving, recipe follows Chocolate glaze: ¼ cup buler 2 (1-‐ounce) squares semi-‐sweet ¾ cup sugar ½ cup heavy whipping cream ¼ cup unsweetened cocoa powder ½ teaspoon pure vanilla extract 1/8 teaspoon salt 7 inch spring form pan
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Preheat oven to 350 degrees. Crust: In a medium sized bowl, combine graham cracker crumbs, sugar and buler. Mix well and place in bolom and sides of 7” spring form cake pan. Make sure to press against sides and bolom of pan. Place into oven and bake for 8 minutes. Filling: Prepare filling by bea@ng cream cheese. Mix in sugar and vanilla while bea@ng un@l well blended. Add in eggs and combine. Pour mixture into prepared crust. Wrap cake pan @ghtly with aluminum foil. Pour ½ cup water into pressure cooker. Place cake pan into pressure cooker and secure lid. Set dial to 20 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. Remove pan from pressure cooker and let cool to room temperature. Refrigerate overnight. When ready to serve, top with chocolate glaze, cherries, whipped cream and or powdered sugar. Chocolate glaze: In a medium saucepan, melt buler over medium-‐low heat. Add chocolate to buler. Whisk in sugar, whipping cream. Cocoa powder, vanilla and salt. Whisk un@l combined. Cook over medium-‐low heat for 2 minutes while whisking constantly.
�74
Coconut Flan Serves 6
1/3 cup sugar 6-‐4-‐ounce ramekins 1 (14-‐ounce) can unsweetened condensed milk 1 ½ cups coconut milk 2 teaspoons pure vanilla extract ¼ cup shredded coconut flakes fresh whipped cream for garnish ¼ cup toasted coconut flakes, for garnish
In a small saucepan, over medium heat, melt sugar un@l it caramelizes. Divide between 6-‐ 4-‐ounce ramekins, swirling around to coat bolom. In a large mixing bowl, beat eggs un@l foamy with a wire whisk. Beat in condensed milk, coconut milk, vanilla extract and ¼ cup coconut. Divide between ramekins and cover each one @ghtly with aluminum foil. Add ½ cup water to pressure cooker and carefully place ramekins inside. Secure lid and set dial to 5 minutes. When cook @me is complete, place ramekins in an ice bath and allow to cool completely. Invert each ramekin onto a serving plate, let flan drop on its own. Garnish with whipped cream, toasted coconut and serve.
�75
Best Bread Pudding Serves 4-‐6
2 cups granulated sugar 5 large eggs, beaten 2 cups milk 2 teaspoons pure vanilla extract 3 cups cubed Italian bread, allow to stale overnight in a bowl ½ cup packed light brown sugar ¼ cup unsalted buler, sokened 1 cup chopped pecans For the sauce: 1 cup granulated sugar ½ cup unsalted buler, melted 1 egg, beaten 2 teaspoons pure vanilla extract ¼ cup brandy
In a medium bowl, mix together granulated sugar, eggs, milk and vanilla. Add bread cubes and toss to coat. Let sit for 10 minutes. In another small bowl, mix together brown sugar, buler and pecans. Pour bread mixture into pressure cooker and sprinkle brown sugar mixture over the top. Secure lid and set dial to 10 minutes. When cook @me is complete, and pressure is fully released, carefully open lid. Meanwhile, in a saucepan, over medium heat, mix together granulated sugar, buler, egg and vanilla. S@r un@l sugar is melted. Add brandy, s@rring well. Scoop out bread pudding into bowls, drizzle with sauce and serve.
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RECIPE NOTES ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ _____________________________
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RECIPE NOTES ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ _____________________________
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RECIPE NOTES ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ _____________________________
�79
LIMITED ONE YEAR WARRANTY This warranty covers all defects in workmanship or materials in the mechanical and
electrical parts arising under normal use and care in this product for a period of 12 months from the date of purchase provided you are able to present a valid proof-‐of-‐purchase. A valid proof-‐of-‐purchase is a receipt specifying item, date purchased, and cost of item. A gik receipt showing item and date of purchase is an acceptable proof-‐of-‐purchase. Product is intended for household use only. Any commercial use voids the warranty.
This warranty covers the original retail purchaser or gik recipient. During the applicable warranty period within normal household use, we will repair or replace, at our discre@on, any mechanical or electrical part which proves defec@ve, or replace unit with a comparable model. Shipping and handling costs are not included for warranty replacements and are the responsibility of the customer.
To obtain service under the terms of this warranty, call our customer care department at 312-‐526-‐3760 (Monday-‐ Friday 10:00AM-‐6:00PM CST), or send an email to customercare@alliedrich.net. Please provide the model number listed on the bolom of this page when contac@ng us.
THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND DOES NOT COVER:
• Damages from improper installa@on. • Damages in transit. • Defects other than manufacturing defects. • Damages from misuse, abuse, accident, altera@on, lack of proper care and
maintenance, or incorrect current or voltage. • Damage from service by other than authorized dealer or service center. • Shipping and handling costs. • This warranty gives you special legal rights and you may also have other
rights to which you are en@tled which may vary from state to state.
Manufacturer does not assume responsibility for loss or damage for return shipment. We recommend that you keep your original packaging should you require repair service. Before returning product please contact our customer care department for return authoriza@on. When returning product for repair please include your full name, return address, and day@me phone number. Also include a brief descrip@on of the problem you are experiencing and a copy of your sales receipt or other proof of purchase in order to validate warranty status.
MODEL PDPC8
�80
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