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15
Electric Pressure Cooker
Dijon Pork Stew
Servings: 1-2
Prep Time: 20 minutes
Cooking Time: 14 minutes
Ingredients
Salt and pepper
1 lb pork shoulder, cut into 1” cubes
1 tbsp. olive oil
1 cup onion, chopped
1 clove garlic, chopped
1
/2 tbsp. all-purpose flour
1
/4 cup dry red wine
1
/4 chicken or beef broth
2 fresh sage leaves, chopped
4 small red potatoes, scrubbed, peeled, quartered
1
/2 large carrot, thinly sliced
3
/4 tbsp. dijon or whole-seed mustard
1 tbsp. minced flat-leaf Italian parsley
Method
1. Liberally salt and pepper the pork shoulder. Set aside.
2. Heat olive oil in a separate pan on the stove top on Medium-high
heat. Add onions and garlic, browning until onion is soft. Add the
pork and cook until golden brown. Dust with flour. Stir well. Add
red wine, broth, and sage. Transfer contents to pressure cooker.
3. Cover and cook for 20 minutes using the
DIY function
(see page 8).
4. Let the pressure drop using the quick-release method.
Rich Cauliflower Soup
Servings: 2-3
Prep Time: 15 minutes
Cooking Time: 10 minutes under pressure
Ingredients
1 tbsp. olive oil
3
/4 cup onion, chopped
1
/2 large head cauliflower, trimmed, broken into small florets
1 cup half and half
2 cups chicken or vegetable broth or stock
Salt and pepper to taste
1 tbsp. fresh parsley, chopped and
1
/2 tsp. fresh mint
Method
1. Heat olive oil a separate pan on the stove top on Medium-high
heat. Add onion and brown until soft. Add cauliflower, stock, and
half and half.
2. Cover and cook for 10 minutes using the Soup or DIY Function
(see page 6 or 8) for 10 minutes.
3. Let the pressure drop using the quick-release method.
4. Unlock and remove lid. The cauliflower should be very soft. If it’s
still hard, cook under pressure for an additional 2-3 minutes, or
until tender.
5. Puree the soup in batches in a blender until smooth. Pour back
in the pressure cooker. Season with salt and pepper. Stir in
parsley and mint.