The original Power Pressure Cooker XL prepares all of your favorite slow-cooked meals in a fraction of the time!

Power Pressure Cooker XL Recipes

Arroz con Gandules — 15 Min Cook Time

Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.
Add the rice, water, sazón and gandules.
Bring to a boil. Let boil for 2 to 3 minutes.
Cover, reduce heat to medium low, and cook for 35 to 40 minutes.
Tip: Do not use a lid with a vent that allows the steam to escape. Never lift the lid while cooking.
When finished cooking, stir the rice before serving. It should be light and fluffy.
Serve.

In a pot, add olive oil and sautee garlic and sofrito for a minute.
Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well.
Add tomato sauce and beer (or broth) and mix.
After 5 minutes, add apple cider vinegar and stir.
Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
Let sit for 10-15 minutes before serving. Yields 3-4 servings.
Serve.

5 tablespoons oil
2 1/2 pounds brisket, cut into strips
2 1/2 teaspoons minced garlic
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1/4 teaspoon black pepper
3 ounces your favorite Latino seasoning, such as Goya Sazon 3 ounces sofrito sauce White rice, for serving Black or red beans, for serving

Heat 3 tablespoons of the oil in a skillet over medium heat and brown the brisket on all sides.
Remove the meat from the skillet, and add the remaining 2 tablespoons oil.
Stir in the garlic, onions and peppers and cook until translucent. Stir in the black pepper, browned meat, 1 cup water, seasoning and sofrito sauce.
Simmer until the meat is tender and shreds easily, about 1 hour. Serve on top of white rice with beans.
Cook’s Note: A pressure cooker can be used to accelerate the cooking time of the brisket.
Serve.

Preheat oven to 350 degrees F.
In a paella pan, heat the olive oil and saute the pork and chicken until it is golden.
Add garlic, bay leaf, onion, and green pepper. Saute until onions are transparent.
Add white wine, tomato, saffron, salt, and pepper. Bring to a boil for 3 minutes.
Then, add rice and chicken stock and bring to a boil.
Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes.
Garnish with peas, pimentos, asparagus, and lemon wedges.
Serve.

Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl.
Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers.
Working in batches if necessary, place the meat into the hot pan in a single layer. Panfry the pork until brown on all sides, about 15 minutes.
Remove the pork to a bowl, and cover to keep warm.
Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes.
Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water.
Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

Heat a 12" skillet over medium-high heat.
Working in batches, add mulato, ancho, and pasilla chiles, and cook, turning once, until toasted, about 2 minutes.
Transfer all chiles to a large bowl; pour over 5 cups boiling water and let sit until chiles are soft, about 30 minutes.
Drain, reserving soaking liquid, and remove stems and seeds from chiles, reserving 1 tsp. seeds from chiles.
Set seeds aside, and transfer chiles to a food processor; add 1 cup soaking liquid, and process until smooth.
Set chile purée and remaining soaking liquid aside.
Bring chicken and 8 cups water to a boil in a 4-qt. saucepan over high heat, reduce heat to medium-low, and cook until tender, about 45 minutes. Drain; set aside.
Meanwhile, arrange an oven rack 4" from broiler element, and heat broiler to high. Place garlic, tomato, tomatillo, and onion on a foil-lined baking sheet, and broil, turning as needed, until all vegetables are charred all over, about 15 minutes.
Transfer vegetables to food processor, and process until smooth.
Serve.