Use and Care Manual

4140
Stuffed Apples
¼ cup golden raisins
½ cup dry red wine
¼ cup chopped nuts
2 tablespoons sugar
½ teaspoon grated orange rind
½ teaspoon ground cinnamon
4 medium cooking apples
1 tablespoon butter
1 cup water
Soak raisins in wine for at least 30
minutes. Drain, reserving wine. Combine
raisins, nuts, sugar, orange rind, and
cinnamon in a small bowl. Core apples,
cutting to but not through bottoms. Peel
top one-third of each apple. Fill each
apple center with an equal amount of
raisin mixture. Top each with one-fourth
of the butter. Place reserved wine, water,
and cooking rack in cooking pot. Place
apples on cooking rack. Close and secure
cover. Place quick pressure release valve
on vent pipe. Select the DESSERTS
function and press start.
When time is up, allow pressure to drop
of its own accord.
4 servings
Ruby Pears
4 medium Bosc pears, peeled
1 bottle (750 ml) dry red wine, such
as Cabernet or Merlot*
1 jar (12 ounces) red currant jelly
1 small lemon
2 sprigs fresh rosemary
½ vanilla bean
4 whole cloves
4 whole peppercorns
*26 ounces of grape juice can be substituted
for wine.
Core pears from the bottom, keeping
top and stem intact. Combine wine and
jelly in cooking pot. With cooking pot in
cooker body, select the SAUTÉ function,
press start, and heat until jelly is melted.
Press cancel. Peel thin strip of rind and
squeeze juice from lemon; add to pot.
Add rosemary, vanilla bean, cloves, and
peppercorns to the liquid and then place
pears in the liquid. Close and secure
cover. Place quick pressure release valve
on vent pipe. Select the DESSERTS
function, adjust time to 8 to 10 minutes,
and press start.
When time is up, use quick pressure
release method.
Carefully remove pears and place into a
deep container. Cover pears with hot wine
mixture and allow to cool. Refrigerate for
24 hours.
4 servings
Southwest Chicken Soup
4 boneless, skinless chicken breasts,
cooked and shredded
2 cups vegetable broth
1 can (28 ounces) enchilada sauce
1 can (16 ounces) pinto beans, drained
1 can (14 to 15 ounces) diced tomatoes
1 cup fresh whole kernel corn
1 can (4 ounces) chopped green chilies
1 cup chopped onion
1 red pepper, cut into ½-inch pieces
1 jalapeño pepper, chopped
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
Avocado slices for serving
Tortillas chips for serving
Add chicken, broth, enchilada sauce,
beans, tomatoes, corn, chilies, onion,
peppers, garlic, chili powder, and cumin
to cooking pot. Close and secure cover.
Place quick pressure release valve on vent
pipe. Turn lever to STEAM OUT position
for slow cooking.
Select the SLOW COOK–LOW function
and press start. Cook for 7 to 8 hours.
Or select the SLOW COOK–HIGH func-
tion and press start. Cook for 3 to 5 hours.
Serve with avocado slices and tortilla
chips.
12 servings
SLOW COOKING RECIPES
Due to the nature of slow cooking, meat does not brown as it would if cooked in a skillet
or oven. It is not necessary to brown meat or poultry before slow cooking, but you may
prefer the avor and appearance of browned meat.
Browning ground beef, bacon, and sausage before slow cooking may be desirable to
remove excess fat.
Avoid removing the cover during slow cooking because it will result in signicant loss of
heat and steam. If you must open the cover to check on cooking progress, do so quickly.
Some dense and crisp vegetables like carrots, potatoes, and turnips take longer to cook
than meat, so cut vegetables into smaller pieces when adding to meat dishes.
IMPORTANT: When slow cooking, place the quick pressure release valve on the vent
pipe in the STEAM OUT position.