Warranty

30
4. When pressure is released completely, the
red indicator will drop. Remove lid and
place chicken on a cutting board.
5. Carve chicken and serve.
Nutritional information per serving
(based on 6 servings):
Calories 150 (31% from fat) • carb. 1g • pro. 24g
fat 5g • sat. fat 1g • chol. 77mg • sod. 573mg
calc. 26mg • fiber 0g
Classic Beef Stew
A hearty dish, perfect for a cold, winter day.
Makes 6 servings
3 pounds beef chuck roast, cut into 1½-
to 2-inch pieces
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground pepper
1 tablespoon olive oil
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
¼ cup tomato paste
½ cup dry red wine
3 cups beef broth
1 bay leaf
1 pound baby carrots
1½ pounds baby potatoes
1 cup frozen peas
Chopped parsley, for garnish
1. Season the beef with 1 teaspoon of the
salt and the pepper. Reserve.
2. Put the oil into the cooking pot of the
Cuisinart
®
Pressure Cooker and select
Brown. When the oil is hot, add the
meat and brown in batches, about 3
to 5 minutes per side. Once browned,
remove the meat and reserve, repeat with
remaining meat. Add the chopped carrots,
celery, onion, garlic and remaining salt.
Stir and cook to soften until vegetables
become fragrant, about 5 minutes. Add the
tomato paste and stir; cook for 2 minutes.
Add the wine and cook until it is reduced
by about half. Add the reserved beef with
the beef broth and bay leaf. Stir to fully
mix.
3. Secure the lid and select Meat/Stew. Set
the time for 30 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 baby carrots and potatoes. Secure
the lid and select High Pressure for 5
minutes.
5. When time expires, allow pressure to
release naturally. Once the red indicator
drops, remove lid.
6. Taste and adjust seasoning as desired.
Before serving,* stir in peas and garnish
with parsley.
*If a thicker sauce is desired, strain the
solids from the stew liquid, reserving both
separately. Remove and discard bay leaf.
Blend 1½ tablespoons softened butter and
1½ tablespoons flour to make a paste (beurre
manié). Return liquid to pot and bring to a
boil. Once liquid comes to a boil, whisk in
the butter and flour mixture and simmer until
liquid thickens. Pour over reserved meat and
vegetables.
Nutritional information per serving (1 cup):
Calories 379 (21% from fat) • carb. 28g • pro. 41g
fat 9g • sat. fat 3g • chol. 114mg • sod. 583mg
calc. 63mg • fiber 6g
Carne Mechada
A Venezuelan shredded beef dish that is
traditionally served alongside rice, beans and
plantains. It is also quite tasty in a taco!
Makes about 3 cups
Carne:
3 pounds flank or hanger steak
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1 onion, sliced
6 garlic cloves, crushed
1 large bay leaf
½ cup Worcestershire sauce
2 cups beef broth