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ManualsBrandsCrock-Pot ManualsElectric Pressure CookersCrock-Pot 6 Qt 8-in-1 Multi-Use Express Crock Programmable Slow Cooker, Pressure Cooker, Sauté, and Steamer, Stainless Steel (SCCPPC600-V1)

30 31FUNCTION: pressure

Cut o the tops of the bell peppers and hollow out the insides,

discarding the seeds. Set aside.

Press BROWN/SAUTÉ, set temperature to HIGH, and then press

START/STOP. Add oil to Cooking Pot and brown the beef for

about 5 minutes. Do not overcook. Press START/STOP.

Drain beef and place in a large mixing bowl. Stir in black beans,

corn, cheese, tomatoes, onion, enchilada sauce, cumin, garlic

powder and salt until evenly combined. Stu mixture into each

bell pepper.

Insert Steaming Rack into Cooking Pot and then pour in wine.

Place stued peppers onto rack. Secure the lid. Press

BEANS/CHILI, set pressure to LOW, and adjust time to 15

minutes. Make sure the Steam Release Valve is in the “Seal”

(closed) position. Press START/STOP. Once cooking has

completed, and the pressure is released, serve with sour cream

and jalapeño, if desired. With any extra stung mixture, you can

make additional stued peppers or use for another recipe later.

5 bell peppers (any color)

1 ½ lbs ground beef

1 15oz can black beans, drained

and rinsed

2 cups shredded pepper-jack

cheese

1 can of corn, drained

1 small onion, diced

½ cup diced tomatoes

10oz can enchilada sauce

1 cup white wine

1 tsp of cumin

1 tsp garlic powder

1 tsp salt

1 tbsp olive oil

1 jalapeño pepper, sliced (optional)

1 cup sour cream (optional)

INGREDIENTS: DIRECTIONS:

COURSE:

ENTRÉE

PREP TIME:

15 MINUTES

COOK TIME:

2 HOURS

YIELDS:

6 SERVINGS

FUNCTION: pressure

2 tbsp chili powder

1 tbsp salt ﬂakes

1 tbsp brown sugar

1 tsp ground cumin

½ tsp cayenne

½ tsp turmeric

½ tsp ground oregano

½ tsp onion powder

½ tsp garlic powder

½ tsp cinnamon

¼ tsp ground cloves

2 tbsp of vegetable oil

1 leek, sliced

3 lbs boneless pork shoulder,

rind and fat removed

14 oz tin of chopped tomatoes

1 cup water

2 tbsp apple cider vinegar

Salt and freshly ground black

pepper, to taste

Soft tacos, guacamole, sour

cream and salad, to serve

Mix all the ingredients except the pork, oil, tomatoes, water and

cider, together in a bowl until well blended. Rub the pork with

the spice mix ensuring to cover all the pork.

Pour the oil into the Cooking Pot. Press BROWN/SAUTÉ, set

temperature to HIGH, and then press START/STOP. Once

preheated, place pork into Cooking Pot and brown on all sides.

Press START/STOP. Add the leek to the Cooking Pot and

continue to brown for 2 minutes. Add the tomatoes, water and

cider to the pork. Secure the Lid. Press MEAT/STEW, set pressure

to HIGH, and adjust time to 2 hours. Make sure the Steam Release

Valve is in the "Seal" (closed) position. Press START/STOP.

Once the cooking has completed, allow pressure to release

naturally. Remove lid and shred pork with two forks. Season to

taste with salt and pepper. Stir to combine. Serve in soft tacos

with guacamole, sour cream and salad.

TIP: If the sauce is too thin, thicken with 2 tbsp corn ﬂour. Bring

to a simmer until thickened.

Mexican Pulled Pork