Penne in Meat Sauce

• 1 lbs. ground beef
• 2 lbs. of dry Penne
• 3 cups of water
• 3 cups of Marinara sauce
• 1 cups of ricotta
• 10 oz of shredded Mozzarella cheese
• 1 tbsp. salt
• 1 tsp. of black pepper
• 2 oz Olive Oil

1. Place the inner pot into the Pressure Cooker. Press the Rice/Risotto button. Set time to 8 min.
2. Heat the oil and cook the beef til browned, drain away excess fat.
3. Place the sauce and the water in the inner pot.
4. Add the Penne, ricotta, mozzarella, salt and pepper mix well with a large spatula.
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. When the steam is completely released, remove the lid.
7. Mix gently with large spatula and Serve.

Coq au Vin

• 4 chicken thighs and legs
• 1/4 cup potato starch
• 1 cup red wine, preferably pinot noir (marinate chicken)
• Sea salt and freshly ground black pepper
• 6 ounces slab bacon, cubed
• 1 medium onion, quartered
• 2 cup red wine, preferably pinot noir
• 2 cups chicken stock or broth
• 8 ounces button mushrooms, quartered
• 2 stalks celery, large dice
• 2 medium carrots, large 1/2 moon cut
• 24 to 30 pearl onions
• 6-8 petite yellow potatoes
• 2 tablespoons tomato paste
• 3 cloves garlic, crushed
• 3-4 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp. Sea Salt

1. You can use frozen pearl onions and defrost in the refrigerator over night. Since they will be braised the flavor will hold.
2. Marinate the chicken in the red wine at least one hour - best over night.
3. Remove chicken from the Red wine pat dry, Season chicken with salt and pepper, roll it in 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 cook bacon slowly until crispy. Remove and reserve bacon. Cook chicken in the same oil until golden brown on each side. Remove a reserve.
3. Add more oil if needed: add the quartered onions, and garlic cook 2-3 minutes. Add the red wine into the inner pot, and reduce 3-4 minutes. Add, Chicken stock everything from group 4 stir, then everything from group 3 and return bacon and chicken.
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. Serve a chicken thigh or leg and portion of each of the vegetables with some of the sauce.
7. Serve.

Gumbo

• 8 oz Andouille sausage, cut into 1/4-inch-thick slices
• 1 1/2 lb. skinned boneless chicken thighs
• 1 lb. medium shrimp
• 2-cup chicken stock
• Vegetable oil
• 6 oz all-purpose flour
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 2 tbsp. Filé powder
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Old bay seasoning
• 1/2 teaspoon dried thyme
• 1/2 to 1 teaspoon hot sauce
• 4 green onions, sliced reserve half for garnish

1. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Set time to 15 min.
2. Add oil cook sausage and chicken until browned. Set aside.
3. Add enough oil to drippings in to measure 1/2 cup. Add flour, and cook, stirring constantly, 2-3 minutes.
4. Stir in onion, bell pepper, and celery; cook, stirring often, 2-3 min Add Chicken stock chicken, sausage and remaining ingredients.
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.

South West Beef and 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. 6minutes.
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.

Texas Chili Con Carne

• 3 tablespoons of Chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 6 slices thick-cut bacon, 1/4-inch strips
• 4 pounds trimmed chuck roast, cut into 1/2 - inch cubes
• 1 medium onion, diced
• 4 jalapenos, ribs and seeds removed, diced
• 3 cloves garlic, minced
• 3 cups beef stock
• 16 crushed tomatoes (canned)
• 3 tablespoons cornmeal
• Salt and freshly ground black pepper
• Juice of 1 lime

1. Place the inner pot into the Pressure Cooker. Press the Chicken/Meat button. Set time to 20 min.
2. Add the bacon and render until crispy, stirring occasionally. Remove the bacon and reserve.
3. Season the beef with salt and pepper. Sear the beef in batches and cook until browned. Remove the beef and set aside. Drain away the fat.
4. Add the onions, jalapenos, garlic and sauté until fragrant, about 30 seconds.
5. Add the beef back to the pot along with the beef stock, crushed tomatoes and cornmeal.
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. Adjust the seasoning if necessary. Finish with lime juice to taste.