Use and Care Manual

25
the time for 18 minutes. When the audible
beep sounds, use Quick Pressure Release.
4. Once all the pressure is released completely,
the red indicator will drop.
5. Remove lid, stir ingredients together and serve
immediately.
Nutritional information per serving:
Calories 397 (13% from fat) • carb. 52g • pro. 32g • fat 6g
sat. fat 1g • chol. 108mg • sod. 935mg • calc. 71mg
fiber 2g
Chicken and
Vegetable Curry
Thanks to the pressure cooker, it tastes like this
quick curry spent all day cooking on the stove.
(Spoiler alert: It takes under an hour!)
Makes about 6 servings
1 tablespoon ghee (clarified butter),
or vegetable oil, divided
2 pounds boneless, skinless chicken
thighs
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper,
divided
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 1-inch piece fresh ginger, peeled and
finely chopped
1 jalapeño, seeded and finely chopped
¼ cup curry powder (mild heat, not hot)
1 can (13.5 ounces) coconut milk (not
“lite”)
1 can (14 ounces) diced tomatoes, drained
½ pound Yukon gold or red potatoes, cut
into 1-inch pieces
½ pound sweet potatoes, peeled and cut
into 1-inch pieces
1 large carrot, peeled cut into
½-inch pieces
½ cup green peas, fresh or frozen
Fresh cilantro, chopped, for garnish
Basmati rice, for serving
1. Put ½ tablespoon of the ghee or oil into the
cooking pot of the Cuisinart
®
Pressure Cooker.
Select Brown. While oil is heating, season
chicken on both sides with a pinch each of
the salt and pepper. Brown the chicken, in
batches, about 5 minutes per side. Remove
and reserve.
2. Add remaining oil and add the onion, garlic,
ginger and jalapeño, along with a pinch each
of the salt and pepper and the curry powder.
Sauté until softened. Add the chicken back
to the pot and stir so the thighs are evenly
coated with the sautéed vegetables and
spices.
3. Add the coconut milk and drained tomatoes,
along with the remaining salt and pepper.
Secure the lid and select High Pressure. Set
the time for 10 minutes. When the audible
beep sounds, use Quick Pressure Release.
4. Once the pressure is released completely, the
red indicator will drop. Remove lid and add the
potatoes, sweet potatoes and carrots. Stir well
and set for High Pressure again for 7 minutes.
When time expires, allow pressure to release
naturally.
5. Remove lid and stir in the peas. Taste and
adjust seasoning as desired. Garnish with the
cilantro and serve over rice.
Nutritional information per serving (1 cup):
Calories 261 (56% from fat) • carb. 20g • pro. 10g • fat 17g
sat. fat 9g • chol. 32mg • sod. 374mg • calc. 41mg
fiber 3g
Classic Beef Stew
A hearty dish, perfect for a cold, winter day.
Makes 6 servings
1½ pounds beef chuck roast, cut into
1½- to 2-inch pieces
1 teaspoon kosher salt, divided
½ teaspoon freshly ground pepper
1 tablespoon olive oil
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons tomato paste
½ cup dry red wine
1 cup beef broth
1 bay leaf
1 cup baby carrots
1 pound baby potatoes
1 cup frozen peas
Chopped parsley, for garnish
1. Season the beef with ¾ teaspoon of the salt
and pepper. Reserve.