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utes at high pressure. When done, release the pressure and open the cooker.
Stir in the reserved mussels and shrimp.
MMOOMM’’SS RRIICCEE PPUUDDDDIINNGG
Serves 4, Low pressure, 20 minutes
Creamy and comforting! It is best to eat it the same day or the rice may be-
come chewy.
1 tablespoon butter
¼ cup long grain rice
2 cups milk
½ cup water
1/3 cup sugar
Cinnamon
½ teaspoon salt
1 egg
¼ cup evaporated milk
½ teaspoon vanilla
Use the “browning” setting to melt the butter. Stir in the rice and coat well with
the butter. Turn off the browning function. Add the milk, the water, the sugar
and the salt. Stir, 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. In a small bowl, mix the egg, evaporated milk and vanilla. Stir in a small
amount of the hot liquid from the cooker, then add the mixture back to the
cooker. Use the “browning” setting to cook the mixture, stirring constantly with
a wooden spoon, until the rice pudding just barely begins to bubble. Turn off
the browning feature. Cool 10 minutes, stirring occasionally. Transfer to indi-
vidual dessert bowls, continue cooling to room temperature, and then refrig-
erate. Serve sprinkled with cinnamon.
WWAARRMM PPEEAACCHH DDEESSSSEERRTT
Serves 4, Low pressure, 5 minutes
Delicious over pound cake cubes or ice scream or both!!
3 tablespoons butter
4 tablespoons brown sugar
¼ cup water
1 large bag of frozen peaches, defrosted
3 tablespoons dark rum or more if you like
1 tablespoon whole allspice berries
1 teaspoon ground ginger
RECIPES
68
2 tablespoons molasses
1 ½ teaspoon prepared mustard
1 onion diced
2 tablespoons ketchup
Water
Soak the beans in water overnight. Drain. Use the “browning” setting to sear
the pork on all sides. Remove. Turn off the browning setting. Remove the ex-
cess drippings. Add all the remaining ingredients to the cooker and enough
water to cover the beans well. Close the lid and turn the knob to Pressure. Set
the timer for 90 minutes at low pressure. When done, release the pressure
and open the cooker.
PPAAEELLLLAA,, SSPPAANNIISSHH SSTTYYLLEE
Serves 4, High pressure, 10 minutes
Here is a simple version of seafood Paella that you can prepare in you cooker
in no time. If you wish to make the popular mixed seafood and meat version,
add chicken, cut in small serving portions and sliced chorizo or other
sausages.
8 small mussels or clams
2 tablespoons olive oil
½ pound firm white fish such as monkfish or halibut cut in 1 inch pieces
½ pound shrimp peeled and deveined, tails on
1 medium onion chopped
3 garlic cloves, minced
1 pimiento, chopped
1 tablespoon minced fresh broad leaf parsley
¼ teaspoon paprika
1 small tomato, skinned, seeded and shopped
2 cups rice – short or long grain
4 cups bottled clam juice or fish stock or chicken stock
½ cup peas
¼ teaspoon saffron
Use the “browning” setting to boil 1 cup of water, add the mussels, and cook
until they open. Discard half of the shell and reserve the mussels on a warm
platter. Dry the cooker thoroughly. Heat the oil and sauté the fish and shrimp
until they are just cooked. Remove to a platter and cover tightly with foil. Add
the onion and garlic to the cooker and sauté until the onion wilts. Stir in the
pimiento, parsley, paprika and tomato. Cook 3 minutes. Stir in the rice and
coat well. Pour in the stock, add the peas and saffron. Turn off the browning
setting. Close the lid and turn the knob to Pressure. Set the timer for 10 min-
RECIPES
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