BBQ Chicken

• 4 chicken thighs
• 4 chicken legs
• 2 tbsp. olive oil
• 1 1/2 cups BBQ Sauce

1. Place the inner pot into the Pressure Cooker.
2. Push the CHICKEN/MEAT button. Add oil and brown the chicken on all sides.
3. Pour the BBQ Sauce into the pot and stir to coat the chicken with the 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. When the steam is completely released, remove the lid.
6. Serve.

Chicken Soup

• 5 chicken thighs, skin removed
• 1 medium potatoes, peeled and cut into large pieces
• 2 carrots, cut in large 1/2 inch half moons
• 1 ear of corn, cut in 1 inch wheels
• 2 tomatoes, diced
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 stalks of celery, diced
• 1 bay leaf
• 9 cups chicken stock
• 1 tbsp Sea Salt
• 1 tsp pepper
• 1/2 cup chopped parsley

1. Place the inner pot into the Pressure Cooker.
2. Add all the ingredients into the inner pot.
3. Press the SOUP/STEW button, then the time select button set to 30 minutes.
4. 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.
5. Add the parsley.
6. Then serve.

*With this amount of ingredients in the pressure cooker it may take up to 20 minutes to pressurize. Then let the steam naturally release, so liquid is not released from the pressure valve.

Escarole and White Bean Soup

• 1 head escarole cleaned (cut in to bite size pieces)
• 1/2 onion peeled and diced
• 3 cloves garlic minced
• 4 tbsp. olive oil
• 1 15.5 oz. can of butter beans, drained
• 4 cups chicken stock
• 4 oz Sherry wine
• 1 tsp. red pepper flakes

1. Place the Inner Pot in the Pressure Cooker. Place the oil in the Inner Pot. Press BEANS/LENTIL button. Add the olive oil, onions and garlic. Cook for 2 minutes.
2. Add remaining ingredients.
3. Place the Lid on the cooker, lock Lid and switch the Pressure Valve to Closed.
4. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Open the Steam Release valve. When the steam is completely released, remove the Lid and press CANCEL. Season with salt and pepper.
5. Serve.

Hard Boiled Eggs

• 12 eggs
• 1 1/2 cups of water
• wire rack
• large bowl filled half way with ice and water (ice bath)

1. Place the inner pot into the Pressure Cooker.
2. Push the Rice/Risotto button. 6 min.
3. Put the wire rack. Add the water.
4. Place the Lid on the cooker, lock Lid and switch the Pressure Valve to Closed.
5. 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.
6. Care remove eggs and place it the ice bath, let the eggs cool for a few minutes and peel.
7. Serve

Cauliflower Mac and Cheese

• 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.

Brown Rice

• 2 cups of brown rice
• 18 oz. water
• 1 tsp. oil
• Pinch of salt (optional)

1. Place the inner pot into the Pressure Cooker.
2. Add the rice, water, oil and salt.
3. Press the RICE/Risotto button. To select Brown. Press the TIME ADJUSTMENT button until you reach 18 minutes.
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. Let the steam naturally release. When the steam is completely released, remove the lid.
6. Fluff rice with a fork.
7. Serve.

White Rice

• 2 cups of long grain white rice
• 16 oz. water
• 1 tsp. oil
• Pinch of salt (optional)

1. Place the inner pot into the Pressure Cooker.
2. Add the rice, water, oil and salt.
3. Press the RICE/RISOTTO button once to select White (6 minutes).
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. Let the steam naturally release. When the steam is completely released, remove the lid.
6. Fluff rice with a fork.
7. Serve.