Mac & Cheeseburger

• 1 lb elbow macaroni
• 2 cups water
• 1 lb shredded cheddar add 1 tbsp of corn starch
• 1/2 stick of butter
• 3 cups skim milk
• 1/2 head cauliflower cut into pieces

1. Place the inner pot into the Pressure Cooker.
2. Press RICE/RISOTTO button 8 min. Melt the butter, add the pasta and water to cook for 3 minutes.
3. Place the remaining ingredients into the pot.
4. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
5. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the Cancel button. When the steam is completely released, remove the lid.
6. Serve.

Moo Shu Pork

• 2 tablespoons sesame oil
• 3 tbsp. Rice wine
• 1 pound pork chops boneless, loin cut into strips
• 1 large onion; thinly sliced
• 1 (16 ounce) bag coleslaw mix; shredded
• 4 oz fresh shiitake mushroom stems removed and sliced
• 1 tablespoon garlic; minced
• 1/2 teaspoon white pepper
• 1/4 cup Beef stock
• 3 tablespoons soy sauce
• 3 oz Hoisin sauce
• 4 scallions; thinly sliced
• 2 tablespoons cornstarch; mixed into 2 tablespoons water
• Moo Shu pancake (substitute flour tortillas)

In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, pepper, and cornstarch. Let marinate 30 minutes.

1. Place the inner pot into the Pressure Cooker. Press the Bean/lentil button. Set time to 5 min.
2. Wait for oil to get very hot. Place the pork and onion in the cooker and cook until pork is lightly browned, about 5 minutes.
3. Add the coleslaw mix, garlic, beef broth, and soy sauce.
4. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
5. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
6. Stir in hoisin sauce, scallions, and cornstarch mixture. Let simmer 2 minutes.
7. Serve wrapped in tortillas, spread with additional hoisin sauce if desired.

South West Beef & Rice

• 1 lb ground beef
• 1 red onion diced
• 1/2 green pepper dice
• 2 oz olive oil
• 10 oz dice tomatoes
• 6 oz corn kernel
• 8 oz cooked black beans (drained)
• 3 diced jalapeño
• 3 cups of white rice
• 3 cups chicken stock
• 3 tbsp chili powder
• 1 tbsp sea salt
• 1 tsp pepper
• 2 oz chopped cilantro

1. Place the inner pot into the Pressure Cooker. Press the RICE/Risotto button. 6 minutes.
2. Heat oil and sear beef, drain away excess fat. Season with chili powder, salt and pepper.
3. Add the onions, garlic, green peppers, and jalapeno, and cook for 2 min.
4. Add in the Rice and Chicken stock.
5. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
6. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL button. Let the steam naturally release. When the steam is completely released, remove the lid.
7. Fluff rice with a fork.
8. Serve.

Mushroom Risotto

• 2 cup Arborio Rice (Risotto)
• 4 cups Stock
• 2 garlic cloves minced
• 1 onion diced
• 2 oz olive oil
• 4 oz heavy cream
• 2 tbsp. grated parmesan cheese
• 1 oz Basil –fresh, chiffonade

1. Place the inner pot into the Pressure Cooker.
2. Push the Rice/Risotto button. Adjust time to 8 min.
3. Heat the olive oil, sweat the onions and garlic 2min add mushrooms cook 3 min.
4. Add the Rice and stock mix to evenly distribute mushrooms.
5. Place the Lid on the cooker, lock Lid and switch the Pressure Valve to Closed.
6. Once the timer reaches 0, the cooker will Automatically switch to KEEP WARM. Switch the Pressure Valve to Rapid Release. When the steam is completely released, remove the Lid.
7. Pour the heavy cream into the rice mixture and fold in parmesan cheese and basil.
8. Serve.