Filter
Top Products
17
English
Fiesta Meat Loaf
1 C salted Crackers, crushed
1 pkg Taco Seasoning
1/2 C Ketchup
1/2 C Green Peppers, seeded, diced
1 can (2-1/4 oz.) pitted, sliced Black Olives, drained
1 small Onion, chopped
2 Eggs, beaten
2 Tbsp Worcestershire sauce
2 lbs. Ground Beef
Optional items: salsa, shredded cheese, sour cream and tortilla chips
In a bowl, combine the first eight ingredients. Add meat; mix well. Place in 7” round or
spring form pan. Tear off a 6” piece of aluminum foil and fold in half, lengthwise. This helps
to remove pan after cooking cycle is complete. Place spring form pan on foil and lower into
cooker.
Cover and lock lid in place. Turn pressure regulator knob to SEAL. program for SLOW
COOK for 2 - 3 hrs. Cooker will beep and switch automatically to the warm setting when
cooking time is completed. Unlock and remove lid. Lift and remove pan from cooker.
Garnish with salsa, shredded cheese, sliced black olives, sour cream or tortilla chips.
Leek & Asparagus Risotto
1-1/2 Tbsp Olive Oil 1-1/2 Tbsp Butter
1-1/2 Tbsp water 2 Garlic cloves, minced
1-1/2 C Leeks, sliced 1-1/2 C Arborio rice
4 C Vegetable broth 1/4 lb Asparagus, chopped
1-1/4 C parmesan cheese, shredded
In the pressure cooker, heat the olive oil and butter (use browning mode). Add the garlic
and leeks, sauté until soft. Add the rice, stir thoroughly and then add broth. Close lid turn
pressure regulator knob to SEAL. program for high pressure for 8 minutes.
While risotto cooks, steam asparagus in water. Then sauté in olive oil. Season with salt and
pepper. When risotto is done cooking, reduce pressure, then add the sautéed asparagus and
parmesan cheese.
Orange-Flavored Candied Yams
1 C Orange Juice 2 large Sweet Potatoes (yams)
Salt, to taste 1/2 C Brown sugar
1 tsp grated Orange Zest 2 Tbsp Butter
Pour the orange juice into the pressure cooker. Peel the sweet potatoes and cut them in half
lengthwise. Arrange in a pressure cooker steamer basket (if available) and sprinkle with salt,
brown sugar and orange zest. Dot with butter. Lower the steamer basket into the pressure
cooker. Lock the lid in place and turn regulator knob to SEAL. Program for high pressure
and cook for 8 to 10 minutes.
When cooking is complete, use the Quick or Natural release method and remove the lid. Lift
out the sweet potatoes Boil down the sauce until thickened and pour over the sweet potatoes.