Use and Care Manual

24
1½ tablespoons reduced-sodium
soy sauce
1 garlic clove, smashed
1 1-inch piece ginger, peeled and thinly
sliced
1 green onion, thinly sliced for serving
1. Season salmon with the salt and pepper. In a
small bowl, whisk together the water, honey,
soy sauce, garlic and ginger and put into the
cooking pot of the Cuisinart
®
Pressure Cooker
with the salmon fillets. Select Low Pressure.
Set time to 4 minutes. When the audible beep
sounds, use Quick Pressure Release.
2. Once pressure is released completely, the red
indicator will drop. Remove lid and transfer
salmon to a serving plate, flesh side up.
Select Brown to reduce cooking liquid until it
thickens. Spoon over salmon and sprinkle with
sliced green onions.
Nutritional information per serving (based on 3 servings):
Calories 278 (30% from fat) • carb. 15g • pro. 33g
• fat 9g sat. fat 2g • chol. 68mg • sod. 414mg
• calc. 64mg • fiber 0g
Peel-and-Eat
Shrimp “Boil”
This recipe uses frozen shrimp that you don’t
have to defrost, making pressure-cooker cooking
that much easier and faster.
Makes about 8 cups
2 teaspoons vegetable oil
6 ounces smoked andouille or chorizo, cut
into ¼-inch discs
1 large shallot, finely chopped
½ pound fennel, cut on the bias into 1-inch
wide strips
6 ounces baby potatoes (1½ to 2 inches)
1 corn ear, cut into 1-inch discs
½ cup water
½ pound frozen large shrimp
8 littleneck clams, scrubbed
1. Put the oil into the cooking pot of the
Cuisinart
®
Pressure Cooker and select Brown.
Once the oil is hot, add the sausage and
brown on both sides. Stir in the shallot and
fennel and allow to cook for one minute. Stir in
the potatoes and corn. Add the water, secure
the lid and select Low Pressure. Set time for 5
minutes. When the audible beep sounds, use
Quick Pressure Release.
2. Once the pressure is completely released, the
red indicator will drop. Remove lid and add the
frozen shrimp and clams. Secure the lid and
select Low Pressure again. Set the time for 1
minute.
3. When time expires, use Quick Pressure
Release. Remove lid and spoon ingredients
into a large serving bowl. Add some of the
cooking liquid to serve.
Nutritional information per serving (1 cup):
Calories 397 (46% from fat) • carb. 20g • pro. 33g
• fat 20g sat. fat 6g • chol. 140mg • sod. 973mg
• calc. 70mg • fiber 4g
Arroz con Pollo
A perfect one-pot meal, in only 30 minutes, total.
Makes about 6 servings
2 pounds boneless, skinless chicken
thighs
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
½ teaspoon extra virgin olive oil
½ onion, chopped
½ red pepper, chopped
2 garlic cloves, chopped
1 plum tomato, cut into ½-inch dice
¼ teaspoon smoked paprika
1 cup long-grain white rice
1½ cups low-sodium chicken broth
1
∕
8
teaspoon saffron threads
1 bay leaf
1. Season the chicken on both sides with 1
teaspoon of the salt and the pepper.
2. Put the oil into the cooking pot of the
Cuisinart
®
Pressure Cooker. Select Brown.
Once the oil is hot, brown the chicken in 2
batches, about 5 minutes per side. Remove
and reserve. Add the chopped onion, red
pepper and garlic. Stir well, scraping any
brown bits from the bottom of the pot. Sauté
vegetables until fragrant, about 5 minutes. Add
the tomatoes with remaining salt and smoked
paprika and cook for a couple of minutes
before stirring in the rice.
3. Add the chicken back to the pot with the
broth, saffron and bay leaf. Stir together.
Secure the lid and select High Pressure. Set