Warranty

17
Steel-Cut Oats
Traditionally, steel-cut oats take care, time and
a watchful eye, but in the pressure cooker it’s a
hands-off quick task for perfectly cooked,
creamy oats.
Makes about 7 cups
5
2
∕
3
cups water
2 cups steel-cut oats (not quick cooking)
1 tablespoon coconut oil
1½ cinnamon sticks
¼ cup, plus 2 tablespoons unsweetened
coconut flakes
2 tablespoons real maple syrup
¾ cup dried fruit
2 pinches ground nutmeg
Pinch kosher salt
1. Put all of the ingredients into the cooking
pot of the Cuisinart
®
Pressure Cooker.
Secure the lid and select High Pressure. Set
the time for 5 minutes. When the audible
beep sounds, allow pressure to release
naturally.
2. Once pressure has released completely, red
indicator will drop. Remove lid and remove
the cinnamon sticks.
3. Stir to combine and serve immediately.
Nutritional information per serving (½ cup):
Calories 131 (26% from fat) • carb. 22g • pro. 3g
fat 4g • sat. fat 2g • chol. 0mg • sod. 20mg
calc. 8mg • fiber 3g
Chicken Stock
This nourishing stock has many uses. Sip it
plain, use it as a base for soups and stews,
or store it in 1-cup containers to cook with
or to warm up meals.
Makes about 12 cups
4 pounds chicken parts with bones
3 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
1 medium onion, cut into about 2-inch
chunks
1 garlic clove
15 parsley stems
3 thyme sprigs
2 teaspoons black peppercorns
2 bay leaves
12 cups water
1. Put all of the ingredients into the cooking
pot of the Cuisinart
®
Pressure Cooker.
Secure the lid and select Soup. Set the
time for 80 minutes. When the audible beep
sounds, allow pressure to release naturally.
2. Once pressure has released completely,
the red indicator will drop. Remove lid and
strain stock through a fine mesh strainer.
3. Cool strained stock to room temperature
before transferring to the refrigerator to
complete the cooling process. When ready
to serve, use a spoon to discard the solid
fat that sits on top of the stock before
using. Stock may be stored for 7 days in
the refrigerator and up to 6 months in the
freezer.
NOTE: If time is short, stock can be prepared
in 30 minutes – the flavor deepens the longer
it cooks.
Nutritional information per serving (one cup):
Calories 86 (7% from fat) • carb. 1g • pro. 6g
fat 3g • sat. fat 1g • chol. 0mg • sod. 343mg
calc. 0mg • fiber 0g
Vegetable Stock
While this recipe uses whole vegetables, scraps
can also be added. Store carrot peels, celery
leaves and ends, onion skins, mushroom stems
and herbs in an airtight container in the freezer.
Add to the veggie stock ingredients to enhance
a flavorful, vegetarian stock.
Makes 10 cups
4 large carrots, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
2 onions, cut into about 8 chunks
1 leek, cleaned well and cut into
2-inch pieces
12 black peppercorns
10 parsley stems
3 thyme sprigs
2 bay leaves
2 garlic cloves
10 cups water