Inspiration Guide

MAINSMAINS
56 Mains
STEAK FAJITAS
PREP: 10 MINUTES | TOTAL COOK TIME: 26 MINUTES | STEAM: APPROX. 16 MINUTES | COOK: 10 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: DELUXE REVERSIBLE RACK (BOTH LAYERS), ALUMINUM FOIL
INTERMEDIATE RECIPE
DIRECTIONS
1 Place all Level 1 ingredients in the pot and stir
until combined.
2 Place all Level 2 ingredients in a large bowl
and stir until combined. Place the bottom layer
of the Deluxe Reversible Rack in the lower
position, then cover it with aluminum foil. Place
the rack in the pot. Place the peppers and
onions on top of the foil. Slide the Deluxe Layer
through the lower layer's handles.
3 Place all Level 3 ingredients in a large bowl and
stir until the steak is evenly coated. Place the
steak on the Deluxe Layer of the rack. It’s ok if
the pieces overlap—they will decrease in size
as they cook. Close the lid and move slider to
STEAMSCRISP.
4 Select STEAM & CRISP, set temperature to
425°F, and set time to 10 minutes. Press START/
STOP to begin cooking (PrE will display for
approx. 16 minutes as the unit steams, then the
timer will start counting down).
5 When cooking is complete, remove the rack
layer with the steak, then the rack layer with the
pepper mixture.
6 Let steak rest for 5 minutes. Stir the rice and
beans and leave in the pot uncovered while
steak rests. If there is water remaining in the
pot, move the slider to AIR FRY/STOVETOP,
select SEAR/SAUTÉ, and set temperature to 3
for 5 minutes, or until all water is absorbed.
7 Thinly slice steak. Assemble fajitas with steak,
peppers, onions, and toppings of your choice.
Serve with the rice and beans.
INGREDIENTS
LEVEL 1 (BOTTOM OF POT)
1 package (6–8 ounces) dry seasoned
rice and beans mix
Amount of water called for in rice and beans
mix instructions
LEVEL 2 (BOTTOM LAYER OF RACK)
1 small red bell pepper, cut in /-inch slices,
seeds removed
1 small yellow bell pepper, cut in /-inch slices,
seeds removed
1 small orange bell pepper, cut in /-inch slices,
seeds removed
1 white onion, peeled, cut in /-inch slices
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
2 pounds skirt steaks or sirloin flaps, cut in 8-inch
pieces, 1-inch thick
2 tablespoons canola oil
1 packet (1 ounce) fajita seasoning
2 tablespoons lime juice
Ground black pepper, as desired
TOPPING IDEAS
8 flour tortillas
Salsa
Avocado
Sour cream
Lime wedges
CREAMY MUSHROOM RISOTTO
PREP: 5 MINUTES | TOTAL COOK TIME: 25 MINUTES | STEAM: APPROX. 15 MINUTES | COOK: 10 MINUTES
MAKES: 4 SERVINGS | ACCESSORIES: DELUXE REVERSIBLE RACK (BOTTOM LAYER ONLY), ALUMINUM FOIL
BEGINNER RECIPE
DIRECTIONS
1 Add the arborio rice, vegetable stock, salt,
and pepper to the pot and stir until combined.
2 Place the mushrooms, canola oil, and salt in a
large bowl and combine until the mushrooms
are evenly coated.
3 Cover the bottom layer of the Deluxe Reversible
Rack with aluminum foil, then place in the lower
position in the pot. Place the mushrooms on
top of the foil. Close the lid and move slider
to STEAMCRISP.
4 Select STEAM & CRISP, set temperature
to 450°F, and set time to 10 minutes. Press
START/STOP to begin cooking (PrE will display
for approx. 15 minutes as the unit steams, then
the timer will start counting down).
5 When cooking is complete, carefully remove the
rack with the mushrooms. Add the mushrooms to
the rice along with / cup Parmesan cheese and
parsley and stir well to combine. If the mixture is
too thick, stir in / cup vegetable stock as needed.
6 Top risotto with remaining Parmesan cheese as
desired and serve warm.
INGREDIENTS
LEVEL 1 (BOTTOM OF POT)
1 cup arborio rice
4 cups vegetable stock
Kosher salt, as desired
Ground black pepper, as desired
1 cup grated Parmesan cheese,
divided, plus more for serving
2 tablespoons fresh parsley, chopped
LEVEL 2 (BOTTOM LAYER OF RACK)
2 packages (8 ounces each) baby Bella mushrooms,
remove stems, cut in quarters
1 tablespoon canola oil
Kosher salt, as desired
MAINS
57
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