Filter
Top Products
65
¾ cup dry white wine
3 bay leaves
½ teaspoon nutmeg
Heat the oil in the cooker; generously sprinkle the chops with salt and pepper.
Use the “browning” setting to brown as many chops as will fit comfortably at
one time. Remove the chops to a warm platter. Add the stock to the cooker,
scraping up any stuck particles. Turn off the browning setting. Layer half of the
potato and onion slices in cooker, sprinkling with salt, pepper and nutmeg.
Place a bay leaf on top. Arrange the chops over the potatoes and onion and
add another bay leaf. Cover the chops with another layer of potatoes and
onion, again season with salt, pepper and nutmeg. Pour in the wine and add
the remaining bay leaf. Close the lid and turn the knob to Pressure. Set the
timer for 20 minutes at low pressure. When done, release the pressure and
open the cooker. Discard the bay leaves before serving.
BBRRAAIISSEEDD VVEEAALL WWIITTHH CCAARRRROOTTSS
Serves 4 – 6, High pressure, 12 minutes
This stew is a hearty meal to enjoy on a cold winter evening.
4 tablespoons olive oil
2 large onion, chopped
1 clove garlic, minced
1 tablespoon chopped fresh rosemary
2 pounds cubed veal stew
1 cup Marsala or other sweet wine
1 pound carrots, peeled and grated
1 ½ cups beef broth
Salt and freshly ground pepper to taste
Use the “browning” setting to sauté the onions, garlic and rosemary until ten-
der and translucent, about 6-8 minutes. Remove from the cooker and set aside
in a bowl. Add the remaining olive oil and brown the meat on all sides, sprin-
kling with salt after it has browned. Add the wine and let it bubble up. Add the
sautéed onions and the remaining ingredients. Turn off the browning setting.
Close the lid and turn the knob to Pressure. Set the timer for 12 minutes at
high pressure. When done, release the pressure and open the cooker. Season
the stew generously with salt and pepper before serving.
RECIPES
64
PPIIQQUUAANNTT SSHHRRIIMMPP
Serves 4, High pressure, 5 + 1 minutes
Just a little spicy, this dish is delicious over rice and great for entertaining.
2 tablespoons olive oil
1 ½ pounds large shrimp, peeled and deveined, with tails on
1 cup minced onion
2 tablespoons minced parsley
4 cloves garlic, minced
2 teaspoons paprika
¼ cup dry white wine
½ cup fish stock or clam juice
1 cup tomato sauce
Pinch of sugar
Pinch of saffron
1 teaspoon crushed hot red pepper flakes
1 bay leaf
¼ teaspoon thyme
Salt and freshly ground pepper to taste
Use the “browning” setting to quickly sauté the shrimp. Remove the shrimp to
a platter. Add the onion to the cooker (add a bit more oil if necessary) and
sauté until wilted. Stir in the parsley, garlic, paprika and wine. Boil and reduce
by half. Add the fish stock, tomato sauce, sugar, saffron, hot red pepper flakes,
bay leaf, thyme, salt and pepper. Turn off the browning setting.
Close the lid and turn the knob to Pressure. Set the timer for 5 minutes at high
pressure. When done, release the pressure and open the cooker. If the sauce
is too thin, use the browning setting to boil it down a bit. Add the shrimp, close
the lid and set the timer for 1 minute at high pressure. When done, release the
pressure and open the cooker. Discard the bay leaf. Serve over rice.
PPOORRKK CCHHOOPPSS AANNDD PPOOTTAATTOOEESS
Serves 4, Low pressure, 20 minutes
Add a vegetable or salad to this subtly seasoned, succulent dish and your meal
is complete.
2 tablespoons olive oil
4 pork chops, 1 inch thick
Salt and freshly ground pepper
¼ cup chicken stock
3 medium potatoes peeled and cut in 1/8 inch thick slices
1 medium onion, sliced
RECIPES
OLLA:Layout 1 24/01/2008 16:16 Page 64