Easter Ham

• One 6 lb ham
• 1/2 cup brown sugar
• 1 teaspoon ground cloves
• 30 whole cloves
• 1 cup pineapple juice
• 1 cup brown mustard

1. Combine all ingrediants
2. Add half of the mixture to the power pressure cooker
3. Add ham large side down
4. Add rest of mixture on top
5. Use chicken meat button. Add time till you are at 1 hour.
6. Slice ham and serve.

Turkey Breast

• 1 ea. 6-7 lb. Turkey breast, bone in
• 2 cups turkey stock
• 2 sprigs fresh thyme
• 2 sprigs fresh tarragon
• 3 sage leaves
• 1 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 2 stalks celery, diced large
• 1 large onion, peeled and diced large
• 1 large carrot, diced large

1. Rinse the turkey and pat dry with paper towels.
2. Place the inner pot into the Power Pressure Cooker XL.
3. Add the stock, herbs and vegetables to the inner pot and place the turkey breast on top.
4. Place the lid on the Power Pressure Cooker XL , lock the lid and switch the pressure release valve to closed.
5. Press the CHICKEN/MEAT button and press the COOK TIME SELECTOR button twice. The time will read 1 hour.
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. Carefully remove the turkey breast from the inner pot and serve.
8. Optional: Place on the lower rack in the oven and press the broil button to make to turkey breast golden.

Thanksgiving Stuffing

• 1 Baguette cubed
• 4 oz. of butter
• 1 1/2 tbsp. poultry seasoning
• 1/2tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 apples, diced small
• 3 stalks celery, diced
• 1/2 medium onion, diced
• 1 large carrot, diced
• 1 cup apple cider
• 1/2 cup chicken stock

1. Place the inner pot into the Power Pressure Cooker XL.
2. Press the CHICKEN/MEAT button and melt the butter.
3. Sauté the vegetables in the butter for about 4 minutes.
4. Add the apples, sauté for 2 minutes and then add the seasonings.
5. Add the cider, turkey stock and bread and stir until blended.
6. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
7. Press the SOUP/STEW button.
8. 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.
9. Remove and serve.

Optional: Once it comes out of the Power Pressure Cooker XL , place in the oven for 20 minutes at 400 degrees to crisp.

Butternut Squash Soup

• 2 lb. butternut squash, peeled, cubed & seeded
• 3 tbsp. olive oil
• 2 cloves garlic, peeled, coarsely chopped
• 1 large yellow onion, peeled, finely chopped
• 1 tbsp. chopped fresh sage
• 4 cups chicken stock
• 1 cup apple cider or juice
• 1 tbsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 1 cinnamon stick
• 1 bay leaf
• 1/4 cup sour cream

1. Place the inner pot in the Power Pressure Cooker XL. Place the butter in the inner pot. Press the CHICKEN/MEAT button.
2. Add the vegetables and butter. Cook 10 minutes.
3. Add the rest of the ingredients except for the sour cream.
4. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
5. Press the SOUP/STEW button. Set time to 10 minutes.
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. Let cool for 20 minutes. Remove the cinnamon stick and bay leaf.
8. Place in a blender with the sour cream and blend until puréed.
9. Serve.

Cranberry Orange Bread Pudding

• 4 egg yolks
• 3 cups brioche, cubed
• 2 cups half & half
• 1 orange, zested and juiced
• 1/2 tsp. vanilla
• 3/4 cup sugar
• 2 tbsp. butter, soft
• 3/4 cup cranberries

1. In a medium size bowl, mix the eggs, cranberries, zest, orange juice, sugar, half & half, and vanilla extract.
2. Soak the cubed brioche in the egg mixture for 10 minutes.
3. Pour mixture into a 6-inch baking dish and cover with foil or 3 smaller ramekins.
4. Place the inner pot into the Power Pressure Cooker XL. Set the wire rack in the inner pot. Pour 2 cups of warm water into the inner pot of the cooker. Place the baking dish on the rack in the cooker.
5. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
6. Press the CHICKEN/MEAT button. Set time to 15 minutes.
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. Carefully remove the Bread Pudding from the cooker and remove the foil.
9. Cool before serving.

Chocolate Steam Pudding

Pudding
• 1 cup all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 4 tbsp. cocoa powder
• 1/2 cup butter, room temp.
• 3/4 cup brown sugar
• 2 eggs
• 1/2 cup heavy cream
• 1 tsp. vanilla extract
• 6 oz. melted dark chocolate

Glaze
• 1/2 cup heavy cream
• 1 cup chocolate chips, semi-sweet

1. In a medium size bowl, mix the butter and sugar together. Mix in one egg at a time, then flour until incorporated. Mix in the chocolate and the rest of the ingredients.
2. Spray the pudding pan with non-stick spray.
3. Spoon the pudding into steam pudding pan and place the lid on the pan.
4. Place the inner pot in the cooker. Set the wire rack in the inner pot. Pour 2 cups of warm water into the pot of the cooker. Place the steam pudding pan into the inner pot.
5. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
6. Press the SOUP/STEW button. Set time to 10 minutes.
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. Carefully remove the pudding pan from the cooker and cool for 2 hours.
9. Remove the lid, place a plate on the top and turn over. Remove the pan from the plate.
10. Empty and clean the inner pot. Place back in the cooker.
11. Press the CHICKEN/MEAT button. Add the cream, bring to a boil. Press the CANCEL button, and stir in the chips until smooth to make the glaze.
12. Pour the glaze over the chocolate steamed pudding.
13. Slice and serve.

Pumpkin Cheesecake

Cheescake
• 1/2 cup cooked pumpkin
• 2 cups cream cheese
• 3/4 cup sugar
• 1 tsp. cinnamon
• 2 eggs
• 1/2 tsp. vanilla extract

Crust
• 1 cup graham cracker crust
• 1/4 cup sugar
• 2 tbsp. melted butter

1. In a bowl combine the sugar, graham cracker crumbs and the butter. Place the crust in a 6-inch cheesecake pan and press the crumbs to form a crust on the bottom of the pan.
2. Place the cream cheese and the sugar in a bowl. Mix with an electric mixer. Mix in one egg at a time. Mix in the rest of the ingredients.
3. Pour mixture into the cheesecake pan.
4. Completely wrap the pan foil.*
5. Place the inner pot into the cooker. Pour 1 cup of warm water into the inner pot. Place the steaming rack inside the inner pot.
6. Place the cheesecake pan into the cooker.
7. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
8. Press the CHICKEN/MEAT button. Press TIME ADJUSTMENT until you reach 20 minutes.
9. 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. Carefully remove the cheesecake from the cooker.
10. Remove the foil. Chill in the refrigerator for 2 hours.
11. Once the cheesecake has set remove from the pan and serve.

Shrimp Bisque

• 2 lbs. shrimp, peeled cut into small pieces (save the shells)
• 2 tbsp. tomato paste
• 3 tbsp. butter
• 3 tbsp. flour, all-purpose
• 1/2 cup heavy cream
• 1/2 stalk celery, minced
• 1/2 carrot, minced
• 1 onion, peeled and minced
• 1 shallot, peeled and minced
• 3 sprigs tarragon
• 2 sprigs thyme
• 3 tbsp. sherry
• 4 cups water
• Sea salt and pepper to taste

1. Place the inner pot into the Power Pressure Cooker XL. Place the butter in the inner pot. Press the CHICKEN/MEAT button.
2. Add the shrimp shells, onions, celery, carrots and shallots and stir occasionally for about 4 minutes. Add the flour and tomato paste and cook for 2 minutes.
3. Add the rest of the ingredients except cream, shrimp and sherry. Bring to simmer until thickened 3-4 minutes.
4. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
5. Press the SOUP/STEW button. Set time to 10 minutes.
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. Strain out the shells and vegetable. Reserve the liquid and return to the inner pot.
8. Add the dice shrimp, cream and sherry to the soup.
9. Press the CHICKEN/MEAT button. Stir. Simmer for 2 minutes to cook shrimp and marry the flavors.
10. Season with sea salt and freshly ground black pepper.

Apple Cider Pork Loin

• 2 lb. center-cut pork loin
• 2 tbsp. olive oil
• 2 cups cider
• 1 medium onion, sliced
• 2 apples, cored and sliced
• 1 tsp. sea salt
• 1 tsp. freshly ground black pepper
• 1 tbsp. minced dry onion

1. Season the pork loin with salt, pepper and minced dry onions.
2. Place the inner pot in the cooker. Place the olive oil in the inner pot. Press CHICKEN/MEAT button sear the pork loin on all sides. Remove and set aside. Sauté the onions.
3. Add the remaining ingredients and the pork loin.
4. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
5. Press the CANCEL button.
6. Press the CHICKEN/MEAT button and then TIME ADJUSTMENT to 20 minutes.
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.

Leg of Lamb with Herbs

• 1 boneless leg of lamb
• 3 sprigs rosemary leaves, removed and chopped
• 4 cloves garlic, peeled and minced
• 1 tsp. black pepper, ground
• 1 tsp. sea salt
• 3 tbsp. olive oil
• 1 lb. Brussels sprouts, cleaned and trimmed
• 1 lb. baby red and yellow potatoes
• 2 carrots, peeled and cut into 6
• 2-cup beef stock
• 2 tbsp. flour
• 2 tsp. butter

1. Season the pork loin with salt, pepper and minced dry onions.
2. Place the inner pot in the cooker. Place the olive oil in the inner pot. Press CHICKEN/MEAT button sear the pork loin on all sides. Remove and set aside. Sauté the onions.
3. Add the remaining ingredients and the pork loin.
4. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
5. Press the CANCEL button.
6. Press the CHICKEN/MEAT button and then TIME ADJUSTMENT to 20 minutes.
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.

Mashed Sweet Potatoes

• 4 sweet potatoes, peeled and sliced
• 1 1/2 cup water
• 1/4 cup maple syrup
• 2 tbsp. butter
• 1/2 tsp., sea salt
• 1/4 tsp. freshly ground black pepper

1. Place the inner pot inside the cooker. Add the water and the sweet potatoes.
2. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
3. Press the SOUP/STEW button. Set to 10 minutes.
4. 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.
5. Remove the cooked sweet potatoes from the water. Place them in a bowl add the remaining ingredients and mash together until desired consistency.
6. Serve.

Pumpkin Soup with Pumpkin Seeds

• 2 cups cooked pumpkin
• 1 cup cider
• 5 cups chicken stock
• 1/2 cup heavy cream
• 1 cinnamon stick
• 3 apples cored, quartered
• ¼ tsp. nutmeg
• 1/2 tsp. sea salt
• 2 tbsp. butter
• 1 onion, peeled and diced
• 1 carrot, peeled and diced
• 1/2 cup pumpkin seeds, toasted

1. Place the inner pot into the Power Pressure Cooker XL. Place the butter in the inner pot. Press the CHICKEN/MEAT button.
2. Add the carrots and onions. Cook 10 minutes.
3. Add the rest of the ingredients except for the cream and pumpkin seeds, stir well. Press the CANCEL button.
4. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
5. Press the SOUP/STEW button. Set time to 10 minutes.
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. Stir in the cream.
8. Serve and garnish with toasted pumpkin seeds.

Christmas Ham

• 1 6-7 lb. ham
• 30 cloves, whole
• 1/2 cup brown sugar
• 1 tsp. clove, ground
• 1 cup pineapple juice
• 1 cup brown mustard

1. Place the inner pot into the Power Pressure Cooker XL.
2. In a bowl mix all the ingredients together except the ham and whole cloves.
3. With a paring knife carve thin lines down the ham to place the whole cloves 1/2 inch apart.
4. Pour half the mixture into the inner pot and place the ham side down.
5. Place the lid on the Power Pressure Cooker XL , lock the lid and switch the pressure release valve to closed.
6. Press the CHICKEN/MEAT button and then the COOK TIME SELECTOR twice until the time says 1 hour.
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. Remove the ham from the inner pot. Reserve the glaze for later use.
9. Slice ham and serve. Pour glaze over sliced ham.