Recipes

45
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44 TenderCrisp™ One-Pot Wonders
PULLED PORK WITH CRISPY BISCUITS
PREP: 10 MINUTES | COOK: 53–55 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK
BEGINNER RECIPE
DIRECTIONS
1 Place pork, spices, and vinegar in the pot.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to
35 minutes. Select START/STOP to begin.
3 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
4 Select SEAR/SAUTÉ and set to MD:HI. Select
START/STOP to begin.
5 Add tomato paste and stir to incorporate. Allow
pork to simmer for 10 minutes, or until the liquid
has reduced by half. Stir occasionally, using a
wooden spoon or silicone tongs to shred the pork.
6 Tear each uncooked biscuit so that it is in two
halves, like a hamburger bun. Place biscuit
halves evenly across the surface of the pork.
7 Close crisping lid. Select BAKE/ROAST, set
temperature to 350°F, and set time to 10 minutes.
Select START/STOP to begin. Check after
8 minutes, cooking for an additional 2 minutes
if biscuits need more browning.
8 When cooking is complete, serve immediately.
INGREDIENTS
3
1
/2 pounds uncooked boneless pork shoulder,
fat trimmed, cut in 2-inch cubes
1
/4 cup barbecue seasoning
2 tablespoons garlic powder
1 tablespoon kosher salt
1
1
/2 cups apple cider vinegar
1 can (6 ounces) tomato paste
1 tube (16.3 ounces) refrigerated biscuit dough
TIP Air Crisp any leftover biscuit dough at 360°F for
8–10 minutes.
CREAMY TOMATO SOUP WITH
GRILLED CHEESE CROUTONS
PREP: 15 MINUTES | COOK: 25 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK
BEGINNER RECIPE
DIRECTIONS
1 Select SEAR/SAUTÉ and set to MD:HI. Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 Add canola oil, onions, and garlic to pot. Cook,
stirring occasionally, for 5 minutes.
3 Add crushed tomatoes, tomato puree, heavy
cream, water, 1 tablespoon salt, Worcestershire
sauce, and crushed red pepper to pot. Continue
cooking for another 5 minutes.
4 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.
5 When pressure cooking is complete, quick release
the pressure by moving the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure. Allow the soup
to stop boiling before proceeding to the next step.
6 Lay bread slices evenly across the top of the
soup. Top bread slices liberally with both
mozzarella and Parmesan cheeses.
7 Close crisping lid. Select BROIL and set time
to 5 minutes. Select START/STOP to begin.
8 When cooking is complete, serve immediately.
INGREDIENTS
2 tablespoons canola oil
2 white onions, peeled, diced
8 cloves garlic, peeled, minced
1 can (14 ounces) crushed tomatoes
1 can (28 ounces) tomato puree
2 cups heavy cream
1
/2 cup water
1 tablespoon kosher salt
2 tablespoons Worcestershire sauce
1
/2 teaspoon crushed red pepper
1
/2 crusty French baguette, sliced in 16 rounds
1
/2 cup shredded mozzarella cheese
1
/2 cup shredded Parmesan cheese
TIP If you don’t have a crusty French baguette, use
lightly toasted sliced bread instead.