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15
Electric Pressure Cooker
7. If the gravy isn’t thick enough, bring to a boil, and cook until
thick. Season with salt and pepper. Remove and discard bay
leaf. Slice the roast against the grain and serve with gravy.
Sweet & Sour Chicken
Servings: 8-10
Prep Time: 15 minutes
Cooking Time: 10 minutes under pressure
Ingredients
2 tbsp. vegetable oil
2 cups onion, chopped
2 cups green bell pepper, cored, seeded, diced
2 cups red bell pepper, cored, seeded, diced
4 lbs. boneless chicken thighs, trimmed of fat, cut into 1” pieces
3 tbsp. soy sauce
4 cups prepared sweet-n-sour or duck sauce
2 tbsp. apple-cider vinegar
3 tbsp. water
1 tsp. garlic powder
4 scallions, white and green parts, thinly sliced
1
1
/2 tbsp. fresh ginger, finely minced
2 tbsp. cornstarch
2 cups cooked white rice
7. Carefully open the center of each artichoke. Fill with
1
/4 of lemon
mayonnaise. Sprinkle top with parsley or dill.
Favorite Pot Roast
Servings: 8-10
Prep Time: 20 minutes
Cooking Time: 60 minutes under pressure
Ingr
edients
2 tbsp. all-purpose flour
2 tsp. salt
1
/2 tsp. pepper
5-6 lb. boneless, trimmed chuck
2 tbsp. olive oil
1
1
/2 small onion, sliced
2 tbsp. fresh rosemary
2 bay leaves
1
1
/2 cups beef broth or red wine
Salt and pepper to taste
Method
1. Mix the flour, salt and pepper. Rub all over the roast.
2. Heat olive oil in the pressure cooker using the BROWN setting.
Add the roast and brown equally on all sides.
3. Add onions and brown for 1 minute. Add bay leaf or rosemary
and beef broth.
4. Cover and set to high pressure for 60 minutes.
5. Release the pressure using the quick-release method. Unlock
and remove lid. Test the roast with a fork. The fork should go
through easily. If it is not to your desired doneness, cover and
cook under pressure for an additional 10 minutes.
6. Remove the roast. Cover and let stand for 10 minutes before
slicing.