Carne Con Papas (Beef and Potato Stew)

• 4 medium potatoes – peeled, diced large
• 1 lb. beef cut into large cubes (top round)
• 1/2 white onion large diced
• 1/4 green pepper medium diced
• 3 cloves of garlic minced
• 1/2 tsp. cumin
• 1 tbsp. of oregano
• 8 oz. of tomato sauce
• 8 oz. diced tomato
• 4 oz. water
• 6 oz. of dry white wine
• 1 bay leaf
• 2 oz. vegetable oil
• Salt and pepper to taste

1. Place the inner pot into the Pressure Cooker. Place the oil in the inner pot. Press the MEAT/CHICKEN button.
2. Sauté the beef in the oil in small batches until browned on all sides. Remove and reserve beef.
3. Sauté the onion, pepper and garlic. Cook until translucent. Add white wine reduce by half. Add remaining ingredients cumin, oregano, tomato sauce, diced tomato, bay leaf, water, potatoes, and beef. Mix ingredients.
4. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed. Press the MEAT/CHICKEN button. Press the TIME ADJUSTMENT button until you reach 20 minutes.
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. Serve with white rice.

Chicken Tikka Masala

For the chicken:

• 1 1/2 pounds boneless, skinless chicken thighs
• 1/4 cup plain whole-milk Greek-style yogurt
• 2 teaspoons lemon juice
• 1 large clove garlic, minced

Marinate the chicken ahead of time up to 24 before cooking.

The Sauce:

• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons paprika
• 1/2 teaspoon cayenne
• 1 tablespoon grated peeled fresh ginger (from 1-inch piece)
• 4 tablespoons (1/2 stick) unsalted butter
• 1 large white onion, finely chopped
• 20 oz tomato purée (canned)
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped fresh cilantro plus additional sprigs for garnish

1. In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and ginger.
2. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Set time to 15 min.
3. Melt the butter. Add the onion, and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. stir in the spice and ginger mixture. Add the tomato purée, and salt, and bring the sauce to a boil.
4. Gently simmer the sauce, uncovered, until thickened slightly, about 5 minutes.
5. Add in the yogurt-marinated chicken.
6. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
7. 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.
8. Serve.

Moroccan Chicken

• 4 chicken quarters (thigh)
• 3 onions sliced
• 24 oz dice tomato (Cannned)
• 1 tsp caraway seeds
• 1/2 cup chicken stock
• Potato Starch for coating chicken
• 1 tsp cardamom powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp sea salt
• 1 tsp black pepper
• Canola Oil

Mix the cardamom, cumin, coriander, salt and pepper. Use half to season the chicken legs. Dust the chicken with the potato starch.

1. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Set time to 15 min.
2. Heat oil and sear each leg one or two at a time until golden brown. Remove chicken and reserve.
3. Add the onions and cook until they start to turn color, then add the caraway seeds, dice tomato, chicken stock the remaining spices.
4. Then bury the chicken under the onions and tomatoes.
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. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
7. Serve a portion of chicken with tomato and onion mixture.
8. Serve.

Brussels Sprouts

• 1 1/2 lbs. cleaned Brussels sprouts cut in half long ways
• 6 oz sweet soy
• 2 oz Rice wine
• 2 cloves garlic sliced thin
• 2 tbsp. Canola Oil
• 1 tsp white pepper

1. Place the Inner Pot in the Pressure Cooker. Place the Oil in the Inner Pot. Press BEANS/LENTIL button. Add the grape seed oil and garlic. Cook for 1 minute.
2. Add remaining ingredients.
3. Place the Lid on the cooker, lock Lid and switch the Pressure Valve to Closed.
4. Press CANCEL then press the FISH/VEGETABLE/STEAM button increase the cook time to 3 minutes.
5. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Open the Pressure valve. When the steam is completely released, remove the Lid and press CANCEL.
6. Serve.

Vegetable Pulao

• 2 cups Basmati rice (rinsed 3 times)
• 1 cup of mixed vegetable Frozen (carrots peas corn)
• 2 cups of water

Group 1

• 1/2 tsp. green chili fresh – minced
• 1/2 tsp. ginger fresh minced
• 3 cloves garlic minced
• 2 tbsp. butter

Group 2

• 1 cinnamon stick
• 1 tsp. cumin seeds
• 2 bay leaves
• 3 whole cloves
• 2 whole cardamoms
• 5-6 whole black peppercorns
• 1 tbsp. sea salt
• 1 tsp. sugar

1. Place the inner pot into the Pressure Cooker.
2. Heat the oil and group #1 sauté until fragrant, about 1 min then add in group #2.
3. Add the rice, water, and mixed vegetables.
4. Press the RICE/RISOTTO button once to select White (6 minutes).
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.