Recipe Book

Multicooker Recipe Book
Bayou Steamed Shrimp
Place shrimp, water, seasoning, and beer in Multicooker.
Squeeze half of the lemon wedges into the water, then add squeezed wedges to pot. Put the lid on
the pressure cooker and turn the exhaust valve to “Sealing”.
Select “Fish” setting and press “Adjust” until “Less” is illuminated, which is a 3 minute setting. Then
press the “Start” button.
When cooking cycle is complete, press “Cancel” and use the quick release method.
Can be served hot, but can also be chilled if desired. Do not rinse in order to expedite cooling
process; chill 2-3 hours in refrigerator. Garnish with remaining lemon wedges and serve with cocktail
or remoulade sauce.
Beer can be replaced with low sodium broth or non-alcoholic beer if desired.
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Ingredients
1 to 1 ½ lbs. raw shrimp or prawns (13 to 15 ct or U-12 size), deveined 1 lemon, cut into wedges
2 Tbsp. Creole or seafood seasoning 12 oz. beer of choice*
3 cups water
Non-fried Fried Rice
Add all ingredients to Multicooker. Put the lid on and turn the exhaust valve to “Sealing”.
Select “Multigrain” function and press “Adjust” until “Less” is illuminated, which is a 20 minute setting.
Then press the “Start” button.
When cooking cycle is complete, press “Cancel” and use the natural pressure release method. The
natural pressure release method will take approximately 15-20 minutes.
Fluff with fork and add salt and pepper to taste.
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Ingredients
2 cups brown rice ¾ cup low sodium soy sauce
2 ½ cups water 1 tsp. garlic powder
1 cup canned mixed peas and carrots (or frozen, but thawed) 1 tsp. ground ginger
8 oz. baby corn, chopped Salt and pepper to taste
3 to 4 green onions, chopped
ENG - 6