Recipes

PORK CHOPS WITH BRAISED
SWISS CHARD & ROASTED POTATOES
PREP: 15 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS
APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DR
DELUXE RECIPE (Uses Deluxe Reversible Rack)
DIRECTIONS
1 Place the Swiss chard, garlic, bacon, crushed
red pepper, stock, and vinegar into the pot; stir
to combine.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to 10 minutes.
Select START/STOP to begin.
3 In a large bowl, toss potatoes with oil, salt, and
pepper. Set aside.
4 When pressure cooking is complete, quick release
pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
5 Place the Deluxe Reversible Rack (in lower steam
position, without Deluxe Layer installed) in the pot
over the Swiss chard mixture. Place pork chops on
the rack. Install the Deluxe Layer on the rack and
place potatoes on it in a single layer.
6 Close crisping lid. Select AIR CRISP, set
temperature to 400°F, and set time to
20 minutes. Select START/STOP to begin.
7 When cooking is complete, serve pork over
potatoes and Swiss chard. Garnish with scallions.
INGREDIENTS
2 bunches green Swiss chard, stems removed,
finely chopped
4 cloves garlic, peeled, thinly sliced
4 pieces bacon, thinly sliced
2 teaspoons crushed red pepper
1 cup chicken stock
1 cup white wine vinegar
1 large potato, peeled, sliced in
1
/4-inch thick rounds
1 tablespoon oil
2 teaspoons kosher salt
1 teaspoon pepper
6 uncooked boneless pork chops (6 ounces each)
1
/4 cup scallions, sliced, for garnish
CHICKEN THIGH PAD THAI
PREP: 20 MINUTES | MARINATE: 10 MINUTES | COOK: 20 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK
ADVANCED RECIPE
DR
DELUXE RECIPE (Uses Deluxe Reversible Rack)
DIRECTIONS
1 In a bowl, stir together vegetable oil, fish sauce,
rice wine vinegar, lime juice, salt, sugar, coconut
milk, curry paste, and minced garlic. Whisk
until combined.
2 Add thighs to marinade and toss to coat.
Let marinate for 10 minutes.
3 Place sliced garlic, red pepper, red onion,
and carrots in the pot. Place rice noodles
and peanuts on top. Pour water into pot.
4 Place Deluxe Reversible Rack (in higher broil
position, without Deluxe Layer installed) in the
pot over the rice noodle mixture. Place half the
chicken on the rack. Then install the Deluxe Layer
and place the remainder of the chicken on it. Pour
any extra marinade into the pot.
5 Assemble the pressure lid, making sure the
pressure release valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time
to 10 minutes. Select START/STOP to begin.
6 When pressure cooking is complete, quick
release pressure by moving the pressure release
valve to the VENT position. Carefully remove
lid when unit has finished releasing pressure.
7 Close crisping lid. Select AIR CRISP, set
temperature to 400°F, and set time to
10 minutes. Select START/STOP to begin.
8 When cooking is complete, add bean sprouts,
mint, and cilantro; stir to combine. Serve
immediately with chicken thighs.
INGREDIENTS
1 tablespoon vegetable oil
1 teaspoon fish sauce
1 tablespoon rice wine vinegar
1 tablespoon fresh lime juice
2 teaspoons kosher salt
1 teaspoon sugar
1
/4 cup coconut milk
1 can (4 ounces) Thai red curry paste
1 tablespoon minced garlic
8 uncooked bone-in, skin-on chicken thighs
(6 to 8 ounces each)
4 cloves garlic, peeled, sliced
1 small red bell pepper, thinly sliced
1 small red onion, peeled, thinly sliced
2 carrots, peeled, thinly sliced
1
/2 package (7 ounces) stir-fry rice noodles
1 cup roasted salted peanuts
2 cups water
1 cup bean sprouts
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
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