Recipes

46 TenderCrisp™ One-Pot Wonders
FRENCH ONION SOUP AU GRATIN
PREP: 15 MINUTES | COOK: 43 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Select SEAR/SAUTÉ and set to MD:HI. Allow
to preheat for 5 minutes.
2 Add butter and onions to pot and cook, stirring
occasionally, for 10 minutes.
3 Add tomato paste, soy sauce, and Worcestershire
sauce to pot. Cook for 5 minutes. Add beef stock,
salt, and pepper and cook for an additional
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
15 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.
6 Arrange the French bread cubes over the
surface of the soup, then place the cheese
evenly on top of the bread.
7 Close crisping lid. Select BROIL and set time
to 8 minutes. Select START/STOP to begin.
8 When cooking is complete, soup is ready
to serve.
INGREDIENTS
1
/2 stick (
1
/4 cup) butter
4 large white onions, peeled, cut in
1
/4-inch slices
2 tablespoons tomato paste
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 boxes (32 ounces) beef stock
2 teaspoons kosher salt
2 teaspoons ground black pepper
6–8 cups crusty French bread, cut in 1-inch cubes
3 cups shredded Mozzarella (or Gruyère) cheese
QUESO FUNDIDO
PREP: 15 MINUTES | COOK: 15 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 4 MINUTES | PRESSURE RELEASE: QUICK
DIRECTIONS
1 Place chorizo, onion, and garlic in the pot. Pour
broth over the top.
2 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position. Select
PRESSURE and set to HIGH. Set time to
5 minutes. Select START/STOP to begin.
3 While chorizo is cooking, toss tortilla pieces with
oil and taco seasoning until coated. 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 Stir chorizo mixture, then sprinkle mozzarella
and cheddar cheese into pot. Mix together.
Place the Deluxe Reversible Rack (in lower
steam position, without Deluxe Layer installed)
in the pot over the chorizo mixture.
6 Place half the tortilla wedges on the rack. Close
crisping lid. Select AIR CRISP, set temperature
to 400°F, and set time to 10 minutes. Select
START/STOP to begin.
7 After 5 minutes, install the Deluxe Layer on the
rack. Place remaining tortilla wedges on it, then
close lid to continue cooking for the remaining
5 minutes.
8 When cooking is complete, remove rack with
tortilla chips from pot. Top queso with cilantro
and serve immediately with chips.
INGREDIENTS
4 large Mexican-style chorizo sausages
(8 ounces each)
1 cup onion, diced
4 cloves garlic, peeled, minced
1 cup low-sodium beef broth
8 small flour tortillas, cut in 6 wedges each
2 tablespoons vegetable oil
3 teaspoons taco seasoning
4 cups shredded mozzarella cheese
4 cups shredded cheddar cheese
2 tablespoons fresh cilantro, chopped, for serving
TIP You can use spicy Italian sausage instead
of chorizo.
INTERMEDIATE RECIPE
DR
DELUXE RECIPE (Uses Deluxe Reversible Rack)
47
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