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Electric Pressure Cooker
3. Heat the remaining
1
/2 tbsp. of olive oil in the same pan.
Add onion, garlic, and red bell pepper. Heat until the onion is
soft. Add tomato and rice and cook for 1 minute. Add peas,
stock, salt, chicken, and chorizo, with all juices. Mix well.
4. Transfer contents to pressure cooker and set DIY function (see
page 8). Cover and cook for 7 minutes.
5. Release the pressure using the quick-release method.
6. Remove lid.
7. Fluff rice and serve.
Bar-B-Q Beef
Servings: 2-4
Prep Time: 20 minutes
Cooking Time: 40 minutes under pressure
Ingredients
1
/2 tbsp. vegetable oil
1-2 lbs. boneless, rump roast or trimmed chuck
3
/4 cup onion, sliced
3
/4 cup celery, finely chopped
3
/4 cup prepared barbecue sauce
1 bay leaf
Dash of tabasco to taste
1 tbsp. brown sugar
1
/2 can (6 oz) beer
3
/4 tsp. chili powder
Recipes
Arroz con Pollo (Chicken and Rice)
Servings: 1-2
Prep Time: 15 minutes
Cooking Time: 7 minutes under pressure
Ingredients
Salt and pepper
1
1
/2 lb. chicken, cut into eighths with the skin removed
1 tbsp. olive oil
1
/2 chorizo sausage
1
/4 cup white wine
1
/2 cup chopped onion
1 clove garlic, peeled and minced
3
/4 cup red bell pepper, cored, seeded, and diced
1 cup canned plum tomatoes, seeded and chopped coarsely
1
/2 cup long-grain white rice, uncooked
1
/4 cup frozen peas
1 cup chicken broth or stock
1
/2 tsp. salt
Method
1. Liberally salt and pepper the chicken.
2. Heat 2 tbsp. of olive oil in a separate pan on the stove top on
medium-high heat. In batches, brown the chicken. Set aside.
Add the chorizo and cook for 1 minute. Add the browned
chicken back into the pan. Pour in the wine and cook for
2 minutes. Remove contents with all juices and set aside.