Corn Beef — 60 Min Cook Time

• 2 lb Corned Beef
• 2 cups of Chicken stock
• 2 cups of water
• 2 bay leaves
• 2 tbsp whole black pepper corns
• 4 allspice Whole
• 2 sprigs of Fresh thyme
• 1 onion white diced
• 1 clove of garlic smashed
• 1 lb of red potatoes
• 4 carrots peeled and cut into 3 inch pieces
• 1/2 head of green cabbage cut into 4 pieces with core intact to retain shape

1. Place the inner pot into the Power Cooker.
2. Place the corned beef, stock, water bay leaves, peppercorns, allspice, thyme, onion and garlic.
3. Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.
4. Press the Chicken/Meat button, 3x to 60 min.
5. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid. Press the CANCEL Button.
6. Remove the corn beef from the broth. Skim away any fat floating in the broth.
7. Add in the potatoes, carrots, and cabbage.
8. Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed. Press the Fish/Vegetable, 3x set to 10 minutes.
9. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid. Press the CANCEL Button.
10. Serve.

Lasagna — 20 Min Cook Time

• 10 Meatballs, cooked and crushed
• 2 cups ricotta cheese
• 2 cups mozzarella, shredded
• 1/2 cup Parmigiano
• 3 eggs
• 3 tbsp. parsley chopped
• 1 tsp. sea salt
• 1 tsp. freshly ground black pepper
• 3 1/2 cups tomato sauce
• 1 1/2 packs pre-baked lasagna shells

1. Mix the ricotta cheese in a bowl with 1 cup shredded mozzarella, parsley, salt, pepper and grated Parmigiano. Set aside.
2. Place the inner pot into the Power Cooker. Pour 1 cup tomato sauce with ½ cup water.
3. Place 2 lasagna shells in the middle side by side. Break 2 shells in half lengthwise and fill in the sides.
4. Place half the crushed meatballs on top of the shells. Pour ½ cup of sauce on top. Place another layer of shells and then spoon in the ricotta cheese mixture.
5. Place another layer of the lasagna shells down and pour in the rest of the meatballs. Pour 1 cup of sauce on top of the meatballs.
6. Place the final layer of shells and pour 1 cup of sauce on top. Sprinkle with the rest of the mozzarella on top.
7. Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.
8. Press the SOUP/STEW button and then press the TIME ADJUSTMENT button until the you reach 20 Min .
9. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
10. Let sit for about 10 minute to set up.
11. Serve.

Beef Strogonoff — 10 Min Cook Time

• 2 lbs sliced beef, sirloin or filet
• 1 shallot, peeled and minced
• 1 lb mushrooms, cleaned and sliced
• 1/4 cup sour cream
• 1 bay leaf
• 2 cups beef stock
• 3 tbsp. butter
• 1 sprig fresh thyme

1. Place the inner pot into the Power Cooker.
2. Press the CHICKEN/MEAT button. Add the butter and brown the meat.
3. Add the rest of the ingredients except the sour cream.
4. Press the WARM/CANCEL button.
5. Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.
6. Press the SOUP/STEW Button.
7. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
8. Stir in sour cream.
9. Serve.

Beef Chili — 20 Min Cook Time

• 2 lbs ground beef, 85% lean
• 4 cups crushed tomatoes
• 1/2 cup beef stock
• 1 large onion, peeled and diced
• 1/3 cup dried red beans (soak beans overnight)
• 1/3 cup dried black beans (soak beans overnight)
• 1/3 cup dried navy beans (soak beans overnight)
• 1/4 cup chili powder
• 1 tsp. cumin
• 1 tsp. ground coriander
• 1 tbsp. sea salt
• 1 tbsp. crushed red pepper flakes
• 1 tbsp. sugar
• 2 tbsp. grape seed oil
• Sour cream for garnish
• Cheddar cheese for garnish

1. Place the inner pot in the Power Cooker. Place the oil in the inner pot. Press CHICKEN/MEAT button. Add the beef and onions. Cook for 5 minutes. Add the spices and cook for 1 minute.
2. Add the remaining ingredients.
3. Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.
4. Press the WARM/CANCEL button.
5. Press the SOUP/STEW button and then press the TIME ADJUSTMENT button until the you reach 20 Min .
6. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
7. Garnish with sour cream and shredded cheddar cheese.
8. Serve.

Pot Roast — 25 Min Cook Time

• 3 lbs chuck roast
• 2 tbsp. vegetable oil
• 1 medium onion, peeled and thinly sliced
• 1 carrot peeled, cut into 3-inch pieces
• 1 stalk celery, diced small
• 8 baby red potatoes
• 1 tbsp. tomato paste
• 1 1/3 cups beef broth
• 1 bay leaf
• 1 sprig rosemary
• 3 cloves garlic, peeled and minced
• 1/4 cup red wine

1. Season the roast well with salt and black pepper.
2. Place the inner pot in the Power Cooker. Place the oil in the inner pot. Press the CHICKEN/MEAT button. Place the beef in the oil and cook until it is lightly browned on all sides. Remove the beef and reserve.
3. Place the vegetables in the inner pot and cook for 2 or 3 minutes.
4. Add the tomato paste and cook for 1 minute. Add bay leaf, rosemary, wine, and broth.
5. Place the beef back in the pot.
6. Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.
7. Press the WARM/CANCEL button.
8. Reset the CHICKEN/MEAT button mode and press the TIME ADJUSTMENT button until you reach 25 Min .
9. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
10. Serve.

Mini Rigatoni Bolognese — 5 Min Cook Time

• 2 tbsp. olive oil
• 1 lb ground beef
• 1 medium onion, peeled, finely chopped
• 2 cloves garlic, peeled and minced
• 1 medium carrot, peeled and finely chopped
• 3/4 cup dry, red wine
• 2 cups crushed, canned tomatoes
• 3/4 cup beef broth
• Pinch cayenne pepper
• 6 tbsp. finely grated Parmigiano-Reggiano
• 1 lb. mini rigatoni pasta
• Sea salt & freshly ground black pepper to taste

1. Place the inner pot in the Power Cooker. Place the oil in the inner pot. Press the RICE/RISOTTO button. Place the beef in the pot. Stirring occasionally while cooking.
2. After 5 minutes add the onion, garlic, carrots and cook until the time is up.
3. Add the remaining ingredients except the Parmigiano.
4. Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.
5. Press the WARM/CANCEL button.
6. Press the BEANS/LENTILS button.
7. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
8. Serve with Parmigiano-Reggiano.

Short Ribs — 40 Min Cook Time

• 8 short ribs, trimmed
• 2 cups beef stock
• 2 carrots, peeled and diced
• 1 medium onion, peeled and diced
• 2 stalks celery diced
• 3 cloves garlic, peeled and minced
• 2 tbsp. tomato paste
• 8 red potatoes, small
• 2 tbsp. olive oil
• 1 tbsp. sea salt
• 1 tbsp. freshly ground black pepper
• 1 sprig thyme
• 1 sprig rosemary
• 1 bay leaf

1. Season the short Ribs with salt and pepper. Pour the olive oil into the inner pot and press the CHICKEN/ MEAT button. Place the ribs into the inner pot and brown on all sides.
2. Remove the ribs and keep aside. Add the vegetables and garlic and sauté for 4 minutes add the paste.
3. Place the ribs back in the pot with the rest of the ingredients.
4. Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.
5. Press the WARM/CANCEL button.
6. Press the SOUP/STEW button and then press the TIME ADJUSTMENT button until you reach 40 Min .
7. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
8. Serve.

Grandma’s Meatballs — 20 Min Cook Time

Sauce
• 1 can crushed tomatoes
• 1/2 cup water
• 1/2 onion diced
• 3 cloves garlic, minced
• 1 tbsp. basil chopped
• 1 tsp. sea salt
• 1/2 tsp. freshly ground pepper
• 1 tbsp. sugar
• 2 tbsp. olive oil

Meatball Ingredients
• 4 lbs ground beef
• 4 large eggs
• 1/2 cup milk
• 1/2 cup Parmigiano cheese
• 1 cup bread crumbs
• 3 cloves garlic minced
• 1 onion minced
• 1 tsp. sea salt
• 1 tsp. freshly ground black pepper

1. To make meatballs, add all meatball ingredients to a bowl and mix. Roll meat balls to desired size and place on a baking sheet. Place in the oven to sear at 450° for 10 Min .
2. Place the inner pot in the Power Cooker. Press the CHICKEN/MEAT button. Sauté the onions and garlic in the olive oil. Add tomatoes and the rest of the ingredients and let cook for 5 Min .
3. Add the seared meatballs.
4. Place the lid on the Power Cooker, lock the lid and switch the pressure release valve to closed.
5. Press the WARM/CANCEL button.
6. Press the SOUP/STEW button and then press the TIME ADJUSTMENT button until you reach 20 Min .
7. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
8. Serve.