Cuisinart CPC-600 Series Recipe Booklet

Instruction

Booklet

Reverse Side

Cuisinart™ Electric Pressure Cooker

CPC-600 Series

2

3

TipS and HinTS

• Many family favorites can be easily
adapted for preparation in your
Cuisinart™ Electric Pressure Cooker –
soups, stews, side dishes and more.

• The amount of liquid needed is much
less than for traditional cooking
methods.

• Never exceed the Maximum Fill Amount
of the pressure cooker.

• Make sure the lid is on firmly and tightly,
and moved as far counterclockwise as
it will go to allow proper locking.

• Hot foods/liquids will come to pressure
more quickly than cold foods/liquids.

• When pressure cooking is completed,
follow recipe instructions for releasing
pressure. For Quick Pressure Release it
is important to begin immediately upon
completion of pressure cooking;
otherwise foods will continue to cook,
and may overcook.

• Do not store pressure cooker with
lid on tightly. This saves on gasket wear
and tear.

• More nutrients are preserved during
pressure cooking than with traditional
cooking methods, as less liquid is used
and thus fewer nutrients are lost to
evaporation.

• To adapt your own recipes, find a similar
one in our cookbook and use it as a
guide. In general, cooking time will be
at least 1⁄

3

to ½ of the traditional cooking
time. Reduce your cooking liquid by at
least half – you may need to “play” with
your recipe to get it right. You may wish
to add vegetables at the end of cooking
to avoid overcooking. You can also use
the cooking charts provided as a guide.

• If something is almost cooked, use
Simmer to complete cooking.

CHarTS:
Cooking TimeS

Poultry and Meats .............................2-3

Vegetables ............................................ 4

Rice and Grains .................................... 5

Dried Beans .......................................... 6

LIST OF RECIPES ................................ 7

Suggested Cooking Times for Poultry
and Meats

Be sure to add at least 1 cup of liquid
when pressure cooking meats for
45 minutes or less, and 1½ cups if
cooking for longer amounts of time. Be
sure to add vegetables such as chopped
onions, carrots, and celery and aromatic
herbs such as garlic, parsley, thyme, etc.
for added flavor. Most items are cooked
on High Pressure unless otherwise
indicated. For best results and flavor,
most poultry and meats benefit from
browning first. Cooking times will vary
slightly due to individual size of pieces
and starting temperatures.

poulTry & meaTS

Food Cooking Time Pressure Release Method

Chicken

Whole – up to 4 pounds

24 to 28 minutes

Quick Pressure Release

Chicken Breast,
bone in, 3 pounds

9 to 10 minutes

Quick Pressure Release

Boneless Chicken Breast,
2 pounds

5 to 6 minutes

Quick Pressure Release

Thighs/Legs, bone in 9 to 12 minutes

Quick Pressure Release

Thighs/Legs, boneless 8 to 10 minutes

Quick Pressure Release

Beef

Pot Roast, Bottom
Round, 3-3½ pounds

99 minutes

Natural Pressure Release

Brisket, 2½-2 pounds 55 minutes

Natural Pressure Release

Corned Beef Brisket

24 minutes per pound

Natural Pressure Release

Short Ribs, 2-3 inches
thick

50 minutes

Natural Pressure Release

Stew – 1½ to 2-inch cubes

10 minutes

Natural Pressure Release (see recipe for
Beef Stew for times with vegetables)

Lamb

Shanks, four, 12 ounces
each

24 minutes

Natural Pressure Release

Shoulder cubes for stew,
about 1½ inches

22 to 25 minutes

Natural Pressure Release

Pork

Chops, Loin, bone in,
¾-1 inch thick

9-11 minutes, brown
first

Quick Pressure Release

Boneless Shoulder Roast,
about 3 pounds

50 to 55 minutes

Natural Pressure Release

Spareribs, cut into 2 to 3
rib pieces

22 to 28 minutes

Quick Pressure Release

Veal

Boneless Shoulder Roast

10 minutes per
pound (weight is
important to avoid
overcooking)

Natural Pressure Release

Cubes for stew,
1½-2 inches

9 to 10 minutes

Natural Pressure Release

4

5

Vegetables

Vegetables should be well washed and peeled if necessary. Vegetables cook very
quickly – be sure to use Quick Pressure Release immediately after audible beep
sounds. If vegetables require more cooking, turn pressure cooker off, and cover to
steam the vegetables until preferred texture is reached. Add ½ cup water or liquid for
cooking. If pressure cooking frozen vegetables, 1 to 2 minutes additional cooking time
and longer steaming time may be needed. When cooking vegetables it is always best
to undercook, then allow additional time to steam – to avoid overcooking. All cooking
is on High Pressure unless otherwise indicated.

Rice and Grains

Rice and grains cook best in a large amount of water, with the excess water drained
when cooking and pressure release are completed. In most cases, cooking is done
using High Pressure, followed by a combination of Natural and Quick Pressure
Release. If further cooking is needed, select Simmer and cook until tender. Rice and
grains are best slightly undercooked if they are to be added to soups or casseroles. Oil
or butter must be added to prevent foaming.

A general formula to follow, unless you are preparing a specific recipe or the chart
below indicates otherwise, is to cook 2 cups of the rice or grain in 6½ cups liquid with
1 to 2 tablespoons butter or oil. DO NOT COOK MORE THAN THIS AMOUNT.

The exception is white rice, which is cooked differently from speciality rice and grains.
Use specific directions for cooking white rice.

White Rice

Use this method for cooking long-grain or basmati rice. The texture will be more moist
and slightly stickier than rice cooked on the stovetop, more like rice from a rice cooker
or from an Asian restaurant. The butter or oil is necessary to prevent foaming. Salt is
optional to taste (you may wish to omit salt completely if using a purchased broth).

White rice is cooked for 3 minutes on High Pressure, followed by 7 minutes on Natural
Pressure Release, then Quick Pressure Release if any pressure remains.

Do not fill (rice and liquid combined) past the halfway mark when cooking white rice.

Food Cooking Time Pressure Release Method

Artichokes

4 medium/large, 8 to 10 ounces
each

7 to 9 minutes

Quick Pressure Release

Beans, Green or Yellow Waxy

1½ pounds, cut into 2-inch
lengths

1 to 2 minutes/Low
Pressure

Quick Pressure Release

Beets,

medium-large

24 to 26 minutes

Quick Pressure Release

Broccoli,

cut into large florets

2 to 3 minutes

Quick Pressure Release

Cauliflower,

cut into large

florets

2 to 3 minutes

Quick Pressure Release

Carrots,

cut into 2-inch lengths

– or “baby cut”

8 minutes

Quick Pressure Release

Carrots,

½-inch slices

2 to 3 minutes

Quick Pressure Release

Corn,

4 to 6 ears

(use trivet/rack)

1 minute

Quick Pressure Release

Greens,

collards, kale, cut into

1-inch strips

5 to 7 minutes

Quick Pressure Release

Onions,

baby peeled

2 to 4 minutes

Quick Pressure Release

Parsnips,

peeled, cut into

2-inch pieces

3 to 4 minutes

Quick Pressure Release

Parsnips,

½-inch slices

1 to 2 minutes

Quick Pressure Release

Potatoes

White,

medium quartered

5 to 7 minutes

Quick Pressure Release

Red,

new (2-3 oz each)

5 to 8 minutes

Quick Pressure Release

Sweet, 2-inch cubes

5 to 6 minutes

Quick Pressure Release

Squash – Winter

Acorn,

halved & seeded

6 to 8 minutes

Quick Pressure Release

Butternut,

peeled & sliced

3 to 4 minutes

Quick Pressure Release

Squash, Yellow Crookneck
or Zucchini,

cut into ½-inch

slices

1 to 3 minutes

Quick Pressure Release

Rice/Grain Cooking Time/Pressure/Pressure Release

Aborio

Sauté rice in butter/oil until opaque. Add liquid. High
Pressure for 6 minutes, followed by Quick Pressure Release.

Black Japonica, Brown Rice,
Red Rice, Wehani Rice

High Pressure for 10 minutes. Natural Pressure Release for
10 minutes, followed by Quick Pressure Release.

Wild Rice

High Pressure for 20 minutes. Natural Pressure for 10
minutes, followed by Quick Pressure Release.

Amaranth (1 cup amaranth
+ 2 cups liquid/water)

High Pressure for 6 minutes. Quick Pressure Release.
Followed by Simmer if too much liquid.

Kamut

High Pressure for 20 minutes. Natural Pressure for 10
minutes, followed by Quick Pressure Release.

Quinoa (1½ cups quinoa + 2¼
cups liquid/water)

High Pressure for 2 minutes. Natural Pressure Release for 10
minutes, followed by Quick Pressure Release.

Wheat Berries

High Pressure for 30 minutes. Natural Pressure Release for
10 minutes, followed by Quick Pressure Release.

Rice Amount Liquid/Butter or Oil Yield (when fluffed)

1 cup

1½ cups + 1 tablespoon butter or oil 3 cups

1½ cups

2¼ cups + 1 tablespoon butter or oil 4 to 4½ cups

2 cups

3 cups + 2 tablespoons butter or oil 5½ to 6 cups

3 cups

4¼ cups + 2 tablespoons butter or oil 7½ to 8 cups

4 cups 5 cups + 2 tablespoons butter or oil 11 to 12 cups

6

7

Dried Beans

• Before cooking dried beans, pick over and discard any broken or shriveled beans or
bits of dirt and debris. Rinse beans and drain.

• Beans may be soaked overnight, but the pressure cooker allows you to cook beans
without presoaking.

• Onions, garlic, celery, sprigs of fresh herbs or a bay leaf may be added for additional
flavor. Do not salt before cooking as salt inhibits cooking.

• Cook beans in large batches (1 pound beans + 8 cups water + seasonings + onion,
garlic, herbs to taste + 4 teaspoons oil) and freeze in 1-cup amounts to add to other
dishes.

• Never fill pressure cooker more than one-third full when cooking beans.

• Add 2 teaspoons oil per cup of beans to prevent foaming.

• After cooking beans, clean lid, gasket, steam release valve, and float valve carefully.

• When cooking beans, use High Pressure and Natural Pressure Release.

• If beans are not completely cooked (this is partially dependent on the age of the dried
beans, something you will have no control over) select Simmer and allow the beans
to simmer until cooked tender. As with vegetables it is better to undercook and allow
to simmer to complete cooking.

reCipeS

Appetizers, Beans,
Grains, Salads

Artichokes. . . . . . . . . . . . . . . . . . . . . 8

Fava Bean Purée. . . . . . . . . . . . . . . . 8

Hummus . . . . . . . . . . . . . . . . . . . . . . 8

Baba Ghanoush . . . . . . . . . . . . . . . . 9

Savory Gorgonzola Cheesecake . . . . 9

Not the Same Old Three-Bean Salad

. 10

Wheat Berry & Vegetable Salad . . . 11

Soups

Pasta e Fagioli . . . . . . . . . . . . . . . . 11

Cuban Black Bean Soup . . . . . . . . . 12

Lentil Soup . . . . . . . . . . . . . . . . . . . 13

Chicken Soup with Noodles . . . . . . 13

Tomato Soup. . . . . . . . . . . . . . . . . . 14

Mushroom Barley Soup . . . . . . . . . 14

Chicken Stock. . . . . . . . . . . . . . . . . 15

Brown Beef Stock. . . . . . . . . . . . . . 15

Side Dishes

Green Beans with

Shiitake Mushrooms . . . . . . . . . . . . 16

New Potatoes with Parsley . . . . . . . 16

Garlic & Herb Smashed Potatoes . . 16

Sweet Potato Purée . . . . . . . . . . . . 17

Rice Pilaf. . . . . . . . . . . . . . . . . . . . . 17

Tzimmes . . . . . . . . . . . . . . . . . . . . . 18

Corn Pudding . . . . . . . . . . . . . . . . . 18

Curried Cauliflower

& Potatoes . . . . . . . . . . . . . . . . . . . 19

Beet Salad with Feta,
Toasted Walnuts &

Champagne Vinaigrette. . . . . . . . . . 19

Entrées

Risotto Primavera . . . . . . . . . . . . . . 20

Risotto with Shrimp, Sugar Snap

Peas & Tarragon . . . . . . . . . . . . . . . 21

Pesto Chicken with Potatoes

& Carrots. . . . . . . . . . . . . . . . . . . . . 21

Chicken with Herb Dumplings . . . . 22

Curried Chicken Salad

with Apples & Almonds . . . . . . . . . . 23

Green Chicken Chili . . . . . . . . . . . . 23

Turkey Chili . . . . . . . . . . . . . . . . . . . 24

Meat Sauce for Pasta . . . . . . . . . . . 24

Mediterranean Brisket of

Beef/Pot Roast . . . . . . . . . . . . . . . . 25

Classic Beef Stew. . . . . . . . . . . . . . 26

Boneless Veal Shoulder Roast

Stuffed with Sage Mushrooms . . . . 26

Veal Shanks with Mushrooms

& Sun-Dried Tomatoes . . . . . . . . . . 27

Veal Stifado. . . . . . . . . . . . . . . . . . . 28

Braised Lamb Shanks with

Artichokes & Olives. . . . . . . . . . . . . 28

Pork Chops with Balsamic, Onions

& Figs . . . . . . . . . . . . . . . . . . . . . . . 29

Pork Barbecue . . . . . . . . . . . . . . . . 30

Sausages with Peppers

& Onions . . . . . . . . . . . . . . . . . . . . . 30

Corned Beef with Vegetables . . . . . 30

Desserts

Lemon Cheesecake . . . . . . . . . . . . 31

Mango Coconut Bread Pudding . . . 32

Creamy Rice Pudding . . . . . . . . . . . 33

Ginger Steamed Pears with Vanilla

Bean Mascarpone Cream . . . . . . . . 33

Simple Raspberry Sauce . . . . . . . . 34

Beans (1 cup)

Cooking Time

(soaked overnight)

Cooking Time (unsoaked) Yield

Black Beans

20 to 25 minutes 28 to 32 minutes

2 cups

Cannellini

18 to 22 minutes 33 to 38 minutes

2 cups

Chickpeas

(Garbanzo Beans)

35 to 40 minutes 50 to 60 minutes

2½ cups

Great Northern

25 to 30 minutes 30 to 35 minutes

2¼ cups

Lentils

N.A. 8 to 10 minutes

2 cups

Pinto

20 to 24 minutes 30 to 35 minutes

2¼ cups

Navy Beans

22 to 25 minutes 30 to 35 minutes

2 cups

Red Beans

22 to 25 minutes 30 to 35 minutes

2 cups

Soybeans

26 to 33 minutes 33 to 40 minutes

1¼ cups

8

9

Artichokes

Perfect artichokes, ready in just

8 minu tes!

Makes 4 servings

4 medium artichokes
(about 6 to 7 ounces each)

2 lemons, cut in half

Place 1 cup of water with the juice of one
lemon in the cooking pot of the Cuisinart™
Electric Pressure Cooker.

Prepare artichokes by cutting the s tem off
at the base, cut ¹⁄³ off the top, and trim off
the ou ter layers of tough leaves. An optional
step i s to open up the leaves at the top and
remove the choke (the inner thorny leaves
and fu zz) with a melon baller or spoon.

Rub th e cut parts of the artichoke with the
remaining lemon halves. Place them top
down i n the pot. Lock lid in place. Select
High P ressure and set timer for 8 minutes.
When a udible beep sounds, use Quick
Pressure Release t o release all of the steam .
When f loat valve drops, remove lid carefully,
tilting away from you to allow s team to
disperse .

Serve immediately with me lted butter or yo ur
favorite dipping sauce.

Nutritional information per serving (one artichoke):

Calories 89 (8% from fat) • carb. 18g • pro. 6g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 105mg

• calc. 42mg • fiber 8g

Fava Bean Purée

Prepare this sprin gtime favorite year round

with d ried fava beans. Serve on crostini,

bruschet ta, or pita crisp s with a drizzle
of ext ra virgin olive oil and a shaving of

Parmesan , or serve puréed as a s ide dish

with roast spring lamb.

Makes about 4 cups

1 pound dried fava beans, rinsed
4 cups water
1 bay leaf
1 cup chopped onion
1 clove garlic, peeled
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon kosher salt

Place fava beans in cooking pot of the
Cuisinar t™ Elect ric Pressure Cooker with
water and bay leaf. Cover and lock lid in
place. Select High Pressure and set timer for
18 min utes. When audible beep sounds, use
Natural Pressure R elease. When float valve
drops, remove lid carefully, tilting away from
you to allow steam to disperse. Drain beans,
and di scard bay leaf. When cool enough to
handle, remove tough outer shells.

Place partially cooked be ans back in cooki ng
pot of the Cuisinart™ Elect ric Pressure
Cooker with chopped onion , garlic, and ½
cup wa ter. Select Hi gh Pressure and set
timer for 5 minutes. When audible beep
sounds, use Quick Pressure Release to
release pressure. Turn off. When float valve
drops, remove lid carefully, tilting away from
you to allow steam to disperse.

Transfer bean mixture to a food processor
fitted with metal choppin g blade. Add oliv e
oil, l emon juice, and salt. Proces s until
complete ly puréed, smooth and creamy.
Serve warm, or chill until ready to serve.

Nutritional information per serving (¼ cup):

Calories 82 (38% from fat) • carb. 10g • pro. 3g

• fat 4g • sat. fat 0g • chol. 0mg • sod. 86mg

• calc. 18mg • fiber 2

Hummus

Makes about 2 cups

1 cup garbanzo beans (chickpeas)
4 cups water
1 tablespoon fresh parsley leaves
1 small garlic clove
2 tablespoons tahini
1 teaspoon kosher salt
1 to 2 tablespoons lemon juice
5 tablespoons water
¼ cup olive oil

Place garbanzo beans and water in the
cooking pot of the Cuisinart™ Elect ric
Pressure Cooker. Lock lid in p lace. Select
High P ressure. Set timer for 40 minutes.
When a udible beep sounds use Natural
Pressure Release t o release all of the
pressure. When flo at valve drops, remove
lid ca refully, tilting away from you t o allow
steam to disperse. Test garbanzos; if still
firm, select Simmer and cook until they reach
soft c onsistency. (Garbanzo be ans will also

continue to cook as they sit in the hot water.)
Strain.

Place cooked garbanzos in the work bowl of
food p rocessor fitted with metal c hopping
blade. Add parsley, garlic, tahini, salt, and
lemon juice in bowl and pulse to combine.
Scrape work bowl and with machine running
add th e water and olive oil until smooth.
Taste and adjust seas onings accordingly.

Serve with pita and vegetable crudités.

Nutritional information per serving (2 tablespoons):

Calories 60 (70% from fat) • carb. 3g • pro. 1g

• fat 5g • sat. fat 1g • chol. 0mg • sod. 85mg

• calc. 11mg • fiber 3g

Baba Ghanoush

Instead of heating up the kitchen to roast the

eggplant , cooking it in your

pressure cooker ke eps the kitchen c ool.

Makes about 1½ cups

1 tablespoon olive oil
1 large eggplant, about 1 pound,

peeled and cut into 1-inch cubes
4 garlic cloves, peeled
½ cup water
2 to 3 tablespoons fresh parsley leaves
½ teaspoon kosher salt
2 tablespoons lemon juice
2 tablespoons tahini paste
1 tablespoon olive oil

Place olive oil in the cooking pot of the
Cuisinar t™ Elect ric Pressure Cooker. Select
Sauté. Stir eggplant and garlic into the pot.
Cook u ntil soft and slightly golden, about 5
minutes. Add water. Lock lid in place . Select
High P ressure. Set timer for 4 minutes. When
audible beep sounds use Quick Pres sure
Release to release pressure. When float valve
drops, remove lid carefully, tilting away from
you to allow steam to disperse.

Strain the eggplant and garlic and place
into w ork bowl of food processor fitted with
metal chopping blade. Add the parsley, salt,
lemon juice, and tahini, and pulse to process.
Scrape bowl, add olive oil, and pulse until
fully combined. Taste and adjust seasoning
accordingly.

Serve with pita and vegetable crudités.

Nutritional information per serving (2 tablespoons):

Calories 49 (67% from fat) • carb. 3g • pro. 1g

• fat 4g • sat. fat 1g • chol. 0mg • sod. 58mg

• calc. 12mg • fiber 1g

Savory Gorgonzola

Cheesecake

Serve with crackers or slices of crusty

breads. May also be sliced and s erved on

tender greens as a salad. Garnish with fresh

fruit such as sliced pears, apples or figs.

Makes one 7-inch cheeseca ke, 16 slices

2 teaspoons unsalted butter, melted
3 tablespoons walnut halves

and pieces, toasted
1½ pounds cream cheese

(do not use low fat),
at room temperature,
cut into 1-inch pieces

3 large eggs, at room temperature
2 teaspoons fresh lemon juice
1 teaspoon rubbed sage
¹/8 teaspoon freshly ground white

pepper
1 cup Gorgonzola dolce, crumbled

Lightly coat a 7x3-inch springform pan with
melted unsalted butter or coat with cookin g
spray. Plac e a sheet of plastic wrap (about
16x16 inches) on top of a sheet of aluminum
foil t he same size. Place the springform pan
in the center and wrap the exterior tightly.

Place the walnuts in a food proc essor fitted
with t he metal chopping blade and pulse until
chopped finely. Sprinkle th e chopped nuts
over t he bottom and sides of the buttered
pan, l eaving excess nuts on the bottom.

Place the cream cheese in the fo od
processor and proc ess until smooth, about
1 minu te. Scrape the work bowl, process 30
seconds longer. Add the eggs, lemon j uice,
sage a nd pepper. Proc ess until smooth, 1
minute. Scrape the work bowl and process
15 sec onds longer. Spri nkle the Gorgonzola
over t he cream cheese mixture and pulse 10
times to incorporate. Pou r into prepared pan.

Place trivet/rack in the cooking pot of the
Cuisinar t™ Elect ric Pressure Cooker and add
2 cups of hot water to the po t.

Cut a piece of aluminum foil about 24 inches
long. Fold in half lengthwise, then fold in half
again two more times to create a strip about

10

11

24 inc hes in length and 2 inche s wide to
make a “cradle.”

Place on counter and set filled springform
pan in the center. Cover cheesecake w ith
a piec e of buttered aluminum foil – making
the si des tight, but allowing room for the
cheeseca ke to expand. Bri ng the ends of the
cradle strip upward. Use the cradl e to help
lower the cheesecake into the cooking pot
and pl ace on the trivet.

Cover and lock lid in place. Select High
Pressure and set timer for 16 minutes. When
audible beep sounds, use Natural Pressure
Release to release pressure. When float valve
drops, turn off. Remove lid careful ly, tilting
away f rom you t o allow steam to disperse.
Remove cheesecake from the cooking pot
using the foil strips to lift up. Place on a
cooling rack. Remove foil and plastic wrap .
Dab ge ntly with a paper towel to remove
any ac cumulated condensatio n from the
top of the cheesecake. Let cool to room
temperat ure, then cover and refrigera te.
Before serving rem ove from springform pan
and ga rnish if desired.

Nutritional information per serving

(

¹/

16

of cheesecake):

Calories 206 (84% from fat) • carb. 2g • pro. 7g

• fat 19g • sat. fat 12g • chol. 94mg • sod. 255mg

• calc. 85mg • fiber 0g

Not the Same Old
Three-Bean Salad

Dressed with an Asian-inspired vinaig rette,

this b ean salad also includes fres h corn and

green beans, edamame, and the brig ht

flavor of dried cranberri es.

Makes 9 cups

3 tablespoons sherry vinegar
2 tablespoons fresh lime juice
1½ tablespoons low-sodium

soy sauce
1½ tablespoons honey
1½ teaspoons finely chopped

fresh ginger
1 teaspoon Asian chili paste

with garlic
²⁄³ cup vegetable oil
4 ears fresh corn, husks and

silks removed
8 ounces green beans, cut into

½-inch pieces on the diagonal
1½ cups frozen edamame (soybeans)
1 cup thinly sliced celery
1 cup chopped (½x¼-inch strips)

red bell pepper
¾ cup dried cranberries
½ cup chopped red onion
1 cup pink, pinto, black or

cannellini beans, rinsed, drained
and picked over

kosher salt and freshly ground
pepper to taste

Place sherry vinegar, lime juice, soy sauce,
honey, ging er, and chili p aste in a medium
bowl. Whisk to combine, and while whisking,
add oi l in a slow, steady stream, whisking
until an emulsion is formed. (This may also
be don e in a blender or food processor.)
You will have about 1 cup o f the vinaigrette
dressing. Let stand while preparin g the res t
of the salad and allow the flavors to blend.

Place trivet/rack in the cooking pot of the
Cuisinar t™ Elect ric Pressure Cooker and
place corn on rack. Ad d one cup of water
to the cooking pot. Select High Pressure
and se t for 1 minute. When audible beep
sounds, use Quick Pressure Release.
Remove corn and plunge into a bowl of ice
water to stop cooking. Place green beans
on a 16-inch square sheet of parchment
paper and bring corners together. Place on
trivet/r ack. Select High Pressure and set time
for 1 minute. When audible beep sounds,
use Qu ick Pressure Release. Remove green
beans and plunge into ice water to stop
cooking. Remove trivet, rack. Add edamame
to coo king pot. Stir in hot water for 30 to 40
seconds. Remove and plung e immediately
into a bowl of ice water to s top cooking.
Drain all vegetables. Pla ce on layered paper
towels to complete draini ng.

Add 2 cups water to the water in the
cooking pot. Add dried beans to pot. Select
High P ressure and set cooking time for 11
minutes. When the audible beep sounds, use
Natural Pressure R elease. Test fo r doneness.
If not completely tender, select Simmer and
simmer until tender. Drain, plunge into ice
water and drain again.

Cut co rn from cobs and place in a large bowl
with t he celery, red pepper, dried cranberr ies,
and red onions. Add cooked drained pink
beans, and ²⁄³ of the vinaigrette (stir with
whisk if it has separated). Toss gently to
combine. Cover and refrigerate if not serving
immediat ely. Stir green beans and edamame

into t he salad just before serving . Season
to tas te with salt and pepper. Transfer to a
decorati ve bowl to serve.

Nutritional information per serving (½ cup):

Calories 123 (34% from fat) • carb. 17g • pro. 4g

• fat 5g • sat. fat 0g • chol. 0mg • sod. 34mg

• calc. 32mg • fiber 5g

Wheat Berry &

Vegetable Salad

This s alad is a refreshing change

as a side dish.

Makes 6 cups salad (12 servings)

1½ cups wheat berries
6¾ cups water
1½ tablespoons vegetable oil
¼ cup chopped red onion
1½ teaspoons Dijon-style mustard
1 teaspoon sugar
1 teaspoon kosher salt
½ teaspoon freshly ground

black pepper
¼ cup white balsamic vinegar

(or use a fruit flavored vinegar)
½ cup extra virgin olive oil
1¹⁄³ cups cut corn (use frozen thawed)
1 cup shredded zucchini
¾ cup chopped red bell pepper
½ cup chopped green onion
¹/³ cup chopped sun-dried tomatoes
¼ cup chopped fresh parsley

Place wheat berries, wate r, and vegetable
oil in cooking pot of the Cuisinart™ Elect ric
Pressure Cooker. Cover and lock lid in place.
Select High Pressure and set timer for 50
minutes. When audible bee p sounds, turn
off. Use Quick Pressure Release to release
pressure. When flo at valve drops, turn off.
Remove lid carefully, tilting away from you
to all ow steam to disperse. If grains are
still a little chewy, select Simmer and cook
until done to taste. Drain wheat berries and
transfer to a large bowl.

While cooking the wheat berries, prepare
the dressing. Place the red onion, mustard,
sugar, salt, pepper, and vinegar in the work
bowl o f a food processor or mini food
processor fitted with the metal ch opping
blade and process until smooth. Ad d the oil

and process until emulsified. There will be
about 7⁄8 cup dressing.

When w heat berries are cooled, add ½ cup
(or mo re to tas te) of the dressing (cover and
refrigerate remainin g dressing for ano ther
use), and toss to coat. Add the corn,
zucchini , red pepper, green onion, and sun­dried tomatoes. Toss gen tly to combine. A dd
the pa rsley; toss to combine. If not serving
immediat ely, cover and refrigerate. Remove
from refrigerator 30 minutes before serving.

Nutritional information per serving (½ cup):

Calories 110 (46% from fat) • carb. 15g • pro. 2g

• fat 7g • sat. fat 1g • chol. 0mg • sod. 148mg

• calc. 14mg • fiber 3g

Pasta e Fagioli

Try our hearty and healthy vegetarian

version of this classic Italian soup.

Makes about 12 cups

1 tablespoon extra virgin olive oil
1½ cups chopped onion
1 cup diced (½-inch) carrot
½ cup sliced celery
3 cloves garlic, peeled and minced
2 teaspoons Italian herb blend,

divided
6 cups water

1 pound dry cannellini or white
beans, rinsed and picked over

1 bay leaf
4 cups low-sodium vegetable or

chicken broth/stock
2 cans (14 ounces each) diced

tomatoes with juice
1 teaspoon kosher or sea salt
1½ cups tubetti, small macaroni, or

small shell pasta
chopped fresh parsley
freshly grated, shaved or

shredded Parmesan
or Grana Padano® cheese

Select Sauté and add oil to the cooking pot
of the Cuisinart™ Elect ric Pressure Cooker.
Heat o il for 3 to 4 minutes. When oil is hot,
add th e chopped onions, carrots, c elery,
garlic, and 1 teaspoon of the Italian herb
blend. Sauté, stirring fo r 4 to 5 minutes, until
the on ions are softened and transl ucent. Add
the wa ter, dried bea ns, and bay leaf. Cover

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and lo ck lid in place. Select High Pressure
and se t timer for 35 minutes. W hen audible
beep s ounds, allow pressure to release
naturall y, abo ut 20 minutes.

When f loat valve drops, turn off. Remove
lid, t ilting away from you to al low steam
to dis perse. Stir in broth/stock, tomatoes
and th eir juices, salt, and the remaining
teaspoon of Italian herb blend. Select
Brown. When liquids reach boiling p oint,
add pa sta and cook according to package
directions to al dente. Turn to Keep Warm
to hol d soup until ready to serv e. Remove
and di scard bay leaf before serving .

Serve in warmed bowls garnished with
freshly chopped p arsley and grated, shaved
or shredded cheese.

Nutritional information per serving (one cup):

Calories 246 (11% from fat) • carb. 46g • pro. 11g

• fat 3g • sat. fat 0g • chol. 0mg • sod. 228mg

• calc. 111mg • fiber 12g

Cuban Black Bean

Soup

Makes about 10 cups

1 tablespoon extra virgin olive oil
12 ounces smoked spicy chicken,

turkey, or pork sausage
1½ cups chopped onion
1¼ cups chopped red bell pepper,

divided
3 garlic cloves, peeled and chopped
1 tablespoon oregano
1 teaspoon cumin
½ teaspoon coriander
6 cups water
1 pound dry black beans, picked

over, rinsed and drained
1 ham hock (about 1 pound)

or smoked turkey wing
1 bay leaf
¼ teaspoon cayenne
¹⁄³ cup dry sherry
1 tablespoon red wine vinegar
1 teaspoon kosher salt

Add oi l to the cooking pot of the Cuisinart™
Electric Pressure Cooker. Select Browning
and le t oil heat for 3 to 4 minutes. When oil
is hot , cook the sausages until browned,
about 4 to 5 minutes on each side. Turn

off. Remove, slice into ½-inch pie ces and
refrigerate until ready to use.

Select Sauté, add chopped onions, ¾ cup
of the chopped red bell pepper, garlic ,
oregano, cumin, and coriander. Sauté,
stirring until onions are translucent and
tender, about
3 to 4 minutes. Add the water, blac k beans,
ham ho ck, and bay leaf. Cover and lock
lid in place. Select High Pressure, and set
timer for 30 minutes. When audible beep
sounds, allow pressure to release naturally,
about 20 minutes.

When f loat valve drops, turn off. Remove
lid, t ilting away from you to al low steam
to dis perse. Select Simme r. Remove ham
hock a nd bay leaf; discard bay l eaf. Use a
Cuisinar t™ hand blender (unplug pressure
cooker first and use blender caref ully to
avoid scratching nonstick cooking pot) or
potato masher to smash beans to desired
texture. Slice res erved sausage and add to
soup. When hock is cool enough to handle,
remove meat from ham hock and shred,
adding shredded meat to soup; disc ard
bone a nd fat. Add cayenne, sherry, vinegar,
and sa lt, simmer for 15 to 20 minutes to
allow flavors to blend. Turn to Keep Warm
to hol d soup until ready to serv e.

Serve in warmed bowls as desired with
freshly chopped parsley, sour cream and
diced avocado. Soup may also be served
with a scoop of cooked rice.

Nutritional information per serving (one cup):

Calories 140 (20% from fat) carb. 16g • pro. 10g

• fat 3g • sat. fat 1g • chol. 22mg • sod. 447mg

• calc. 35mg • fiber 5g

Lentil Soup

Makes 8 cups

1 tablespoon olive oil
1 medium onion, chopped,

about 1 cup
1 medium carrot, cut into ¼-inch

dice, about 1 cup
2 cloves garlic, thinly sliced
½ bay leaf
1 pound dried brown lentils
5 cups chicken broth
1¼ teaspoons kosher salt
¼ teaspoon ground black pepper
½ teaspoon lemon juice

Place oil in the cooking pot of the Cuisinart™
Electric Pressure Cooker. Select Sauté.
Allow oil to heat for a few m inutes and then
stir t he chopped onions into the pot. Sauté
for ab out 1 to 2 minutes, until onions start to
soften. Stir in the carrots. Sauté vegetables
for ab out 4 minutes, stirring occasionally,
until soft and slightly golden. Stir in garlic
and sa uté for another minute or two, until
garlic becomes aromatic.

Add ba y leaf, lentils, and chicken broth to
the co oking pot. Lock lid in place. Select
High P ressure. Set timer for 8 minutes. When
audible beep sounds use Natural Pressure
Release to release pressure. When float valve
drops, remove lid carefully, tilting away from
you to allow steam to disperse.

Remove and discard bay leaf. Stir in salt,
pepper, and lemon ju ice. Taste and adjust
seasonin gs accordingly. Serve immediately.

Note: Vary the soup by ad ding chopped
fresh spinach or serve with freshly grated
Parmesan cheese.

Nutritional information per serving (one cup):

Calories 110 (16% from fat) • carb. 16g • pro. 7g

• fat 2g • chol. 0mg • sod. 515mg • calc. 21mg • fiber 5g

Chicken Soup with

Noodles

This s oothing soup is chock full of chicken

and ve ggies.

Makes about 10 cups

1 teaspoon unsalted butter
1 teaspoon olive oil
2 small onions, finely chopped,

about 1½ cups
6 medium carrots, sliced into

¼-inch rounds, about 3 to 4 cups
3 ribs celery, cut into ¼-inch dice,

about 1 cup
3 to 4 pounds mixed chicken breasts and

thighs, bone in, skin removed
½ teaspoon kosher salt
1 sprig fresh parsley
1 sprig fresh thyme
5½ cups chicken broth
1 to 2 cups medium egg noodles
1 cup frozen peas (thaw while

preparing soup)

Place the butter and oil in the cooking pot
of the Cuisinart™ Elect ric Pressure Cooker.
Select Sauté. Once butter begins to sizzle ,
stir t he chopped onions into the cooking pot.
Sauté for about 1 to 2 minutes, until onions
begin to soften and become translucent. St ir
in the carrots and celery. Sauté vegetab les
for ab out 5 minutes, stirring occasionally. The
vegetabl es will pick up some color but keep
stirring so they do not become too brown.

Toss skinless chicken pieces with the
kosher salt. Add chicken, parsley, thyme,
and ch icken broth to cooking pot. Lock lid
in pla ce. Select High Pressure. Set timer
for 8 minutes. When audible beep sounds
wait 5 minutes and then use Quick Pressure
Release to release pressure. When float valve
drops, remove lid carefully, tilting away from
you to allow steam to disperse.

Remove chicken pieces and reserve in a
stainles s bowl. Remove he rbs and discard.
When c hicken is cool enough to handle,
remove meat from bones and either chop or
shred and return to pot. Select Browning.
Once m ixture comes to a boil, se lect Simmer
and ad d noodles. Cook noodles according
to pac kage directions. Once noodles have
cooked, turn off, stir in peas and serve.

Nutritional information per serving (one cup):

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Calories 236 (26% from fat) • carb. 16g • pro. 26g

• fat 7g • sat. fat 2g • chol. 75mg • sod. 440mg

• calc. 53mg • fiber 3g

Tomato Soup

Perfectl y satisfying meal with a grilled

cheese sandwich.

Makes 6 cups

2½ tablespoons unsalted butter
1 small onion (about 3 ounces),
peeled and chopped
1 carrot, peeled and chopped
1 rib celery, chopped
1 teaspoon dried basil
½ teaspoon dried marjoram
2 tablespoons unbleached
all-purpose flour
2 cans (14-15 ounces each)
diced tomatoes with juices
4 whole sun-dried tomatoes,
not oil-packed

1

⁄

8

teaspoon baking soda

2½ cups vegetable or chicken stock
1 teaspoon kosher salt
½ teaspoon freshly ground pepper

1 cup half & half (optional)

Place the butter in the cooking pot of the
Cuisinar t™ Elect ric Pressure Cooker. Select
Sauté. Once butter is hot, add onions
and st ir. Sauté for a bout 1 to 2 minutes,
until onions begin to soften and become
transluc ent. Stir in the carrots, celery, basil
and ma rjoram. Sauté veget ables for about
3 to 4 minutes, stirring occasionally, until
soft b ut not browned. Stir in fl our and cook
for an additional minute. Stir in tomatoes
with t heir juices, sun-dr ied tomatoes,
baking soda, and stock.

Lock l id in place. Select High Pressure.
Set ti mer for 8 minutes. When audible beep
sounds, use Natural Pressure Release to
release all steam. When float valv e drops,
remove lid careful ly, tilting away from you
to all ow steam to disperse.

Blend soup with either a Cuisinart™
handheld blender directly in the p ot or a
food p rocessor or blender. (If blending soup
with h andheld blender unp lug pressure
cooker before blending and use care not to
scratch the nonstick cook ing pot.)

Add th e salt and pepper and taste. Adjust
seasonin gs accordingly.

For creamy tomato soup, stir in the optiona l
half & half.

Nutritional information per serving

(without half & half; one cup):

Calories 105 (40% from fat) • carb. 13g • pro. 3g

• fat 5g • sat. fat 3g • chol. 13mg • sod. 640mg

• calc. 42mg • fiber 3g

Mushroom Barley

Soup

Makes about 8 cups

1 tablespoon unsalted butter
1 medium onion, chopped,

about 1 cup
2 medium carrots, peeled and cut

into ¼-inch dice
3 cloves garlic, smashed
16 ounces mushrooms, sliced
½ teaspoon kosher salt
½ teaspoon fresh thyme, chopped
¹⁄³ cup sherry
¾ cup pearl barley
1 bay leaf
5 cups chicken broth
½ teaspoon fresh ground pepper
2 tablespoons chopped fresh

parsley (about 5 sprigs)

Place the butter in the cooking pot of the
Cuisinar t™ Elect ric Pressure Cooker. Select
Sauté. Once butter begins to sizzle, stir
the ch opped onions into the pot. Sauté
for ab out 1 to 2 minutes, until onions start
to sof ten. Stir in the carrots a nd sauté
vegetabl es for about 4 minutes, stirring
occasion ally, until vegetables are soft and
lightly golden. Stir in garlic, mushrooms,
salt, and thyme. Sauté until mushrooms
release most of their moisture and the
garlic becomes aromatic, about 5 m inutes.
Add sh erry to the pot and cook until liquid
is eva porated.

Add ba rley, bay leaf and chicken brot h
to the pot. Lock lid into place. Select
High P ressure. Set timer to 10 minutes.
When a udible beep sounds, use the
Natural Pressure R elease to release all
pressure. When flo at valve drops, remove
lid ca refully, tilting away from you t o allow
steam to disperse.

Remove and discard bay leaf. Stir in
pepper. Adjust seasoning to taste. Stir in
chopped parsley. For an extr a kick, stir in
2 addi tional tablespoons of sherry. Serve
immediat ely.

Nutritional information per serving (one cup):

Calories 130 (13% from fat) • carb. 22g • pro. 5g

• fat 2g • sat. fat 1g • chol. 4mg • sod. 397mg

• calc. 21mg • fiber 4g

Chicken Stock

Makes about 10 cups

4 pounds chicken wings
and/or backs

2 medium onions, peeled
and quartered

2 ribs celery, cut into 2-inch
lengths

2 carrots, peeled, cut into 2-inch
lengths

2 leeks, trimmed, halved
lengthwise, cleaned

2 parsnips, peeled, cut into 2-inch
lengths

2 bay leaves
12 black peppercorns
3 sprigs parsley
3 sprigs thyme
10 cups water

Rinse chicken and drain. Place in the
cooking pot of the Cuisinart™ Elect ric
Pressure Cooker al ong with the onio ns,
celery, car rots, leeks, parsnips, bay
leaves, peppercorns, parsle y, thyme. Add
water.

Select High Pressure and set timer for
45 min utes. When audible beep sounds,
use Na tural Pressure Release to release
pressure. When flo at valve drops, turn
off. Remove lid carefully, tilting away from
you to allow steam to disperse.

Strain, discarding the chicken bones,
meat, skin, vegetables, a nd herbs. Pass
stock through a fine mesh strainer to
remove small bits. Cover and refrig erate.
When c hilled and congeale d, remove
chicken fat and discard or reserve for
another use. Chicken stoc k will keep for
3 days in the refrigerator, or can be frozen
for up to 6 months.

Tip: F reeze chicken stock in 1-cup
containe rs to use as needed.

For Brown Chicken Stock: Brown stoc k
requires the step of roasting, but adds
depth of flavor to the stock. Use this
method to make Brown Turkey Stock
ahead for gravy. Preheat oven to 400° F.
Place chicken wings in a Cuisinart®
roasting pan. Roast in preheated ov en
for ab out 30 minutes, until nicely
browned. Add vegetables, stir and roast
for an additional 10 to 15 minutes, until
vegetabl es are browned.

Nutritional information per serving (one cup):

Calories 15 (0% from fat) • carb. 1g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 80mg

• calc. 0mg • fiber 0g

Brown Beef Stock

Makes 8 cups

2½ pounds beef and/or veal bones
1 pound beef chuck or other stew

beef, cut into 1-inch cubes
2 large carrots, peeled, cut into

3-inch lengths
2 ribs celery, cut into 3-inch

lengths
2 large onions, peeled and

quartered
2 tablespoons olive or

vegetable oil
6 chives
6 sprigs parsley
6 sprigs thyme
3 cloves garlic
12 peppercorns

Preheat oven to 425°F. Arrange bones,
beef c ubes, and vegetable s in a shallow
roasting pan. Drizzle with oil and toss to
coat. Roast for 25 minutes, then turn a nd
roast for an ad ditional 25 minutes . Tie
chives, parsley and thyme into a bundle
using butcher’s string.

Transfer browned bones, meat, and
vegetabl es to the cooking pot of the
Cuisinar t™ Elect ric Pressure Cooker.
Add bu ndle of herbs, garlic cloves and
peppercor ns. Cover with 8 cups cold
water. Select High P ressure and set
timer for 60 minutes. When audible beep
sounds, allow Natural Pressure Releas e.
When f loat valve drops, turn off. Remove

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lid ca refully, tilting away from you t o allow
steam to disperse.

Strain solids from stock and disca rd
solids. Cover and refrigerate. Fat will
solidify and come to the top. Remove and
discard fat. Keep stock refrigerated until
ready to use, u p to 5 days, or freeze.

Tip: F reeze in 1-cup amounts to have
ready to thaw a nd use.

Nutritional information per serving (one cup):

Calories 17 (1% from fat) • carb. 18g • pro. 38g

• fat 2g • sat. fat 0g • chol. 0mg • sod. 20mg

• calc. 14mg • fiber 0g

Green Beans with

Shiitake Mushrooms

Makes about 4 cups (4 to 6 se rvings)

½ tablespoon extra virgin olive oil
4 ounces shiitake mushrooms,

tough stems removed and
discarded, mushrooms thinly
sliced

1½ pounds green beans, stem ends
removed, cut into 1½ to 2-inch
lengths

¼ cup chopped shallot
½ teaspoon kosher salt
½ cup water

Select Browning and add oil to c ooking
pot of the Cuisinart™ Elect ric Pressure
Cooker. When hot, ad d mushrooms
and co ok for 3 to 4 minutes, until lightly
browned. Turn off. Ad d green b eans,
chopped shallots, salt, a nd water.
Cover and lock lid in place. Select High
Pressure and set timer for 1 to 2 minutes ,
dependin g on personal preference for
firmness /doneness of green beans. When
audible beep sounds, tur n off. Use Quick
Pressure Release t o release pressure.
When f loat valve drops, remove lid
carefully, tilting away from you to al low
steam to disperse. Use a slotted spoon
to tra nsfer to warmed serving dish. Serve
immediat ely.

Nutritional information per serving

(based on 6 servings):

Calories 51 (20% from fat) • carb. 11g • pro. 2g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 115mg

• calc. 53mg • fiber 5g

New Potatoes

with Parsley

Makes about 4 to 6 servings

3 tablespoons unsalted butter
2 pounds medium red potatoes

(about 2 ounces each), halved
lengthwise

1 garlic clove
¾ teaspoon kosher salt
½ cup chicken broth
2 tablespoons chopped parsley

(about 5 sprigs)

Place 1 tablespoon of butter into the
cooking pot of the Cuisinart™ Elect ric
Pressure Cooker. Select Sauté. Once
butter begins to melt, stir in the potatoes,
garlic, and salt. Sauté so that the butter
coats all potatoes and the garlic becomes
aromatic, about 4 to 5 minutes. Add the
chicken broth. Lock lid in place. Select
High P ressure. Set timer for 5 minutes.
When a udible beep sounds use Quick
Release to release pressure. When
float valve drops, remove lid carefully,
tilting away from you to allow s team to
disperse .

Strain potatoes and toss with rema ining
2 tabl espoons of butter and chopped
parsley. Se rve immediately.

Nutritional information per serving

(based on 6 servings):

Calories 175 (30% from fat) • carb. 28g • pro. 4g

• fat 6g • sat. fat 4g • chol. 16mg • sod. 226mg

• calc. 21mg • fiber 3g

Garlic & Herb

Smashed Potatoes

Old-fash ioned comfort food at its best.

For ba sic mashed potatoes ,

omit t he garlic and herbs.

Makes about 6 cups (12 servings)

3 pounds Yukon Gold or russet
potatoes, peeled, cut into ½-inch
slices

4 cups water
10-12 cloves garlic, peeled
2 teaspoons kosher salt, divided

1 teaspoon white vinegar
¾ cup reduced fat milk
¼ cup half & half
3 tablespoons unsalted butter, cut

into ½-inch pieces
¼ cup chopped fresh chives
¼ cup chopped fresh parsley
¼ teaspoon freshly ground white or

black pepper

Place the potatoes, water, garlic, 1
teaspoon of the kosher salt, and vinegar
in the cooking pot of the Cuisinart™
Electric Pressure Cooker. Cover and
select High Pressure. Set timer for 7
minutes. When cooking is completed,
use Qu ick Pressure Release. Turn off.
While potatoes are cooking, combine milk
with h alf & half in a saucepan and heat to
a simm er (gentle bubbles at edges)(may
also b e done in a microwave-safe
containe r in the microwave).

Remove cooking pot and drain water
from potatoes. Return coo king pot to
Pressure Cooker an d select Simmer. Let
simmer for 2 to 3 minutes to dry potatoes
slightly. S prinkle with remaining salt. Add
heated milk mixture to the cooking pot,
and us ing a potato masher suitable for
nonstick cookware, mash the potatoes
to break up. Ad d the butter, chives,
parsley, an d pepper to the potatoes, and
mash u ntil they reach the desired texture.
Select Keep Warm and cover loosely to
hold t he potatoes until ready to serve.

Nutritional information per serving:

Calories 149 (28% from fat) • carb. 24g • pro. 3g

• fat 5g • sat. fat 3g • chol. 14mg • sod. 185mg

• calc. 42mg • fiber 2g

Sweet Potato Purée

A nice , subtle side dish – makes a great

substitu te for the regular white p otato.

Makes about 4½ cups,
about 8 to 10 servings

3 pounds sweet potatoes, peeled
and cut into 2-inch cubes

1 cup water
2 tablespoons unsalted butter,

room temperature
1½ teaspoons kosher salt
2 teaspoons packed brown sugar

2 teaspoons lemon juice
pinch ground cinnamon
pinch ground nutmeg

Place sweet potatoes and water into
cooking pot of the Cuisinart™ Elect ric
Pressure Cooker. Lock lid in p lace. Select
High P ressure. Set timer for 6 minutes.
When a udible beep sounds use Quick
Pressure Release t o release steam. When
float valve drops, remove lid carefully,
tilting away from you to allow s team to
disperse .

Strain sweet potatoes and place in large
mixing bowl. Mash with potato masher
or han d mixer. Once thoroughly mashed,
add remaining ingredients. Taste and
adjust seasoning accordingly. Serve
immediat ely.

Nutritional information per serving

(based on 10 servings):

Calories 186 (12% from fat) • carb. 39g • pro. 2g

• fat 3g • sat. fat 1g • chol. 6mg • sod. 214mg

• calc. 26mg • fiber 6g

Rice Pilaf

Makes 6 cups

1½ tablespoons unsalted butter
1 medium onion, finely chopped

(about 1 cup)
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 cups long grain white rice
¼ teaspoon kosher salt
3 cups chicken broth
sage leaf (optional)

Place the butter in the cooking pot of
the Cu isinart™ Elect ric Pressure Cooker.
Select Sauté and let butter heat for 2 to
3 minu tes. When hot, add the chopped
onions, carrots, and celery. Cook, stirring
occasion ally and then, un til onions are
transluc ent and vegetables become
aromatic, about 2 to 3 minutes. Stir in
rice a nd cook, stirring frequently, until rice
becomes opaque, about 1 to 2 mi nutes.
Add sa lt, broth, and sage leaf. Cover and
lock l id in place. Select High Pressure
and se t timer for 3 minutes. Wh en audible
beep s ounds wait 3 minutes and then
use Qu ick Pressure Release to release
pressure. When flo at valve drops, remove

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19

lid ca refully, tilting away from you t o allow
steam to disperse.

Fluff rice and serve immediately.

Nutritional information per serving (½ cup):

Calories 137 (12% from fat) • carb. 26g • pro. 3g

• fat 2g • sat. fat 1g • chol. 4mg • sod. 147mg

• calc. 17mg • fiber 1g

Tzimmes

Makes 12 servings

1½ pounds sweet potatoes,
peeled, each potato cut into 6
large pieces

1 pound baby carrots
1 cup dried cranberries
1 cup dried plums
1 cup dried apricots
1 cup golden raisins
2 tablespoons brown sugar,

lightly packed
1 teaspoon kosher salt
½ teaspoon cinnamon
2 tablespoons unsalted butter,

(or margarine for a more
traditional dish)

½ cup orange juice, room
temperature

½ cup apple juice, room
temperature

Combine sweet potatoes, c arrots,
cranberr ies, plums, apricot s, and raisins
in a large mixing bowl. Sprinkle with
brown sugar, salt and cinnamon, mix
thoroughly but gently.

Place butter in the cooking pot of the
Cuisinar t™ Elect ric Pressure Cooker and
select Sauté. When butter is melted
add sw eet potato mixture. Toss to coat
ingredients with butter. Stir in juices.
Cover and lock lid in place. Select High
Pressure and set timer for 5 minutes.
When a udible beep sounds use Quick
Pressure Release t o release pressure.
When f loat valve drops, remove lid
carefully, tilting away from you to al low
steam to disperse.

Stir m ixture on keep warm and al low to
sit fo r 15 minutes before serving.

Nutritional information per serving:

Calories 234 (8% from fat) • carb. 55g • pro. 3g

• fat 2g • sat. fat 1g • chol. 5mg • sod. 148mg

• calc. 40mg • fiber 6g

Corn Pudding

Makes 8 servings

2 teaspoons unsalted butter, plus
extra for coating soufflé dish,
melted

1 cup chopped onion
1 pound cut corn, fresh or frozen,

thawed and patted dry (about 8
ears, or 4 cups), divided

4 large eggs
2 cups evaporated fat free milk,

not reconstituted
¼ cup yellow cornmeal
1 teaspoon salt
½ teaspoon freshly ground pepper

to taste
2-4 drops hot sauce
2 cups water

Coat a 2-quart ceramic soufflé dis h (8­inch d iameter) with the melted butter
and reserve. Cut a piece of alum inum foil
16 inc hes square and lightly butte r an
8-inch round in its center. Cut a piece of
aluminum foil about 24 inches long. Fold
in hal f lengthwise, then fold in half again
two mo re times to create a strip about
24 inc hes in length and 2 inche s wide to
make a “cradle” and reserve.

Melt b utter in a 10-inch skillet over
medium high heat. Add onion. Cook,
stirring about
5 minu tes (until transluc ent). Reserve.

Place 2 cups of corn in work bowl of a
Cuisinar t® Food Processor. Puls e four
or fiv e times, to chop corn roughly. Add
eggs, evaporated milk and onion; pulse
until mixed. Place the remaining 2 cups
corn in a 1½-quart mix ing bowl, sprinkle
with c ornmeal. Add chopp ed corn mixture.
Stir u ntil just mixed. Season with salt,
pepper and hot sauce to taste. Transfer to
prepared soufflé dish.

Cover with prepared sheet of foil,
buttered side down, so that the foil
allows for the top of the bread pudding to
expand, but fits tightly around th e sides
of the soufflé dish. Set the dis h in the
center of the long strip of folded foil and

bring up the sides to meet – twist together
to for m a handle.

Place trivet/rack in the cooking pot of the
Cuisinar t™ Elect ric Pressure Cooker and add
2 cups of cold water. Using the foi l cradle to
help l ift the dish and carefully lower the dish
into t he pot and place on the trivet/rack.

Cover and lock lid in place. Select High
Pressure and set timer for 30 minutes.

When a udible beep sounds, use Natural
Pressure Release t o release pressure.
When f loat valve drops, turn off. Remove
lid ca refully, tilting away from you t o allow
steam to disperse. Remove pudding from
the co oking pot using the foil strips to lift
up. Pl ace on a cooling rack. Remove foil. Let
stand 10 minutes before serving.

Nutritional information per serving:

Calories 174 (23% from fat) • carb. 24g • pro. 10g

• fat 5g • sat. fat 2g • chol. 109mg • sod. 410mg

• calc. 200mg • fiber 2g

Curried Cauliflower

& Potatoes

Makes 4 to 6 servings

1 tablespoon olive oil
2 medium onions, sliced
¾ teaspoon kosher salt
¾ teaspoon curry powder
¼ teaspoon turmeric
1½ cups chicken broth, divided
1 head cauliflower, cut into thirds
2 medium Yukon Gold potatoes, sliced

into ¼-inch rounds

Place the olive oil in the cooking pot of the
Cuisinar t™ Elect ric Pressure Cooker. Select
Sauté and let oil heat for 2 to 3 minutes.
Add th e sliced onions and cook, stirring
occasion ally for about 2 minutes. Stir in
the sa lt, curry, and turmeri c and continue
cooking until onions beco me soft and
aromatic.

Add ½ cup chicken broth and allo w mixture
to com e to a simmer. Add the caulif lower
and to ss in the liquid. Cover and lock lid in
place. Select High Pressure and set timer for
1 minu te. When audible beep sounds use
Quick Pressure Rel ease to release pressure.
When f loat valve drops, remove lid carefully,

tilting away from you to allow s team to
disperse . Remove cauliflowe r and reserve.

Select Sauté and toss the potato slices in
with t he onions for about 1 minute. Stir in
remaining 1 cup of broth. Cover and lock lid
in pla ce. Select High Pressure and set timer
for 1 minute. When audible beep sounds use
Quick Pressure Rel ease to release pressure.
When f loat valve drops, remove lid carefully,
tilting away from you to allow s team to
disperse .

Gently toss cauliflower i n with potatoes a nd
onions. Serve immediately.

Nutritional information per serving

(based on 6 servings):

Calories 109 (21% from fat) • carb. 19g • pro. 4g

• fat 3g • sat. fat 0g • chol. 0mg • sod. 340mg

• calc. 37mg • fiber 4g

Beet Salad with Feta,

Toasted Walnuts

& Champagne

Vinaigrette

Makes about 8 cups, 8 to 12 s ervings

3 pounds golden or red beets,
scrubbed clean, ends trimmed

1 cup water
1 medium-large Vidalia or other sweet

onion (8 ounces), thinly sliced
½ cup toasted walnuts
½ cup medium packed Italian (flat)

parsley leaves
1 large clove garlic, peeled
1 small shallot (½ ounce), peeled
3 tablespoons Champagne vinegar (or

white balsamic vinegar)
½ teaspoon Dijon-style mustard
½ teaspoon honey
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
6 tablespoons mild-flavored extra

virgin olive oil
3 ounces feta cheese, crumbled

Place beets on rack/trive t with water in
the co oking pot of the Cuisinart™ Elect ric
Pressure Cooker.

Cover and lock lid into place. Select High
Pressure and set timer for 25 minutes. When

20

21

audible beep sounds use Quick Pres sure
Release to release pressure. When float valve
drops, remove lid carefully, tilting away from
you to allow steam to disperse. Test beets
with a tip of a paring knife. If knife does no t
pierce beet easily, select Simmer and cook
until beets are done. Once beets are done
remove and reserve until cool.

When b eets are cool enough to ha ndle, peel
and cu t into ½-inch dice and place in large
mixing bowl with sliced onions.

Place walnuts in work bowl of f ood processor
fitted with metal choppin g blade, pulse to
chop a bout 5 times; remove and reserve.
Place parsley in work bowl, pulse to chop,
about 15 times; remove and reserve. With
machine running, drop garlic and s hallot
down s mall feed tube and process to chop
finely, abo ut 5 seconds. Scr ape work bowl.
Add vi negar, mustard, honey, salt, and
pepper. With machin e running add oil slowly
through small feed tube and process until
emulsifi ed, about 15 seco nds; remove and
reserve.

Toss vinaigrette with reserved be ets and
onions. Arrange in a decorative bowl and
sprinkle with remaining parsley, crumbled
feta, and chopped toasted walnuts. Serve
as is or on a bed of baby g reens and
spinach that has been tossed with remaining
vinaigrette.

Nutritional information per serving

(based on 12 servings):

Calories 154 (57% from fat) • carb. 13g • pro. 4g

• fat 10g • sat. fat 2g • chol. 6mg • sod. 455mg

• calc. 61mg • fiber 2g

Risotto Primavera

Makes about 8 cups (4 entrée ser vings,

8 firs t-course servings)

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
½ cup finely chopped shallots

or onions
½ cup finely diced (

1

⁄

8

-inch) carrots

¼ cup finely diced (

1

⁄

8

-inch) celery

1 clove garlic, peeled and finely
chopped

2 teaspoons basil
2 cups Arborio rice
½ cup dry white wine or vermouth
1 teaspoon kosher salt

5 cups low-sodium chicken or
vegetable broth/stock, divided

½ pound asparagus, cut into 1-inch
lengths

1 cup peas (fresh or frozen
thawed)

1 cup shredded snow peas
1 cup diced zucchini (remove and

discard seeds before dicing)
1 cup shredded Fontina cheese
¼ cup freshly grated Parmesan or

Asiago cheese
½ cup chopped fresh parsley

Place the oil and butter in the cooking pot
of the Cuisinart™ Elect ric Pressure Cooker.
Select Sauté and let oil and butter heat for
2 to 3 minutes. Add the chopped shallots,
carrots, celery, garlic, and basil. Cook,
stirring occasionally, until s hallots are
transluc ent and vegetables become aromatic,
about 2 to 3 minutes. Stir in Arborio rice and
cook, stirring frequently, until rice becomes
opaque, about 3 to 4 minutes. A dd wine and
salt; stir and cook for 2 to 3 minutes until t he
rice h as absorbed the wine. Add 4½ cups of
the broth/stock and stir. Cover and lo ck lid in
place. Select High Pressure and set timer for
6 minu tes. When audible beep sounds use
Quick Pressure Rel ease to release pressure.
Turn off. When float valve drops, remove lid
carefully, tilting away from you to al low steam
to dis perse.

Select Simmer. Add re maining ½ cup of
broth/stock to rice and stir. Cook, un covered,
stirring occasionally for 1 to 2 minutes.
Stir i n asparagus, peas, snow peas, and
zucchini . Cook, stirring, until vegetables a re
bright green and crisp tender to taste. Stir in
cheeses and cook 1 minute.

Serve in warmed soup plates and sprinkle
with f resh parsley. If desired pass mo re
grated Parmesan or Asiago .

Nutritional information per serving

(based on 4 servings):

Calories 281 (37% from fat) • carb. 26g • pro. 12g

• fat 12g • sat. fat 6g • chol. 31mg • sod. 843mg

• calc. 193mg • fiber 2g

Risotto with Shrimp,

Sugar Snap Peas

& Tarragon

Makes about 8 cups (4 entrée ser vings,

8 firs t course servings)

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
½ cup finely chopped shallot

or onion
½ cup finely diced (

1

⁄

8

-inch) carrot

1 clove garlic, peeled and finely
chopped

2 teaspoons tarragon
2 cups Arborio rice
½ cup dry white wine or vermouth
1 teaspoon kosher salt
5 cups low-sodium chicken or

vegetable broth/stock, divided
1½ pounds medium (31-40 count)

shrimp, peeled and deveined
¾ pound sugar snap peas, tipped

and topped, strings removed
shaved manchego cheese or

lemon wedges/slices
fresh tarragon sprig for gar nish,

optional

Place the oil and butter in the cooking pot
of the Cuisinart™ Elect ric Pressure Cooker.
Set on Sauté and let oil and butter heat for
2 to 3 minutes. When hot, add the chopped
shallots , carrots, garlic, and tarragon.
Cook, stirring occasionally, u ntil shallots are
transluc ent and vegetables become aromatic,
about 2 to 3 minutes. Stir in Arborio rice and
cook, stirring frequently, until rice becomes
opaque, about 3 to 4 minutes. A dd wine and
salt; stir and cook for 2 to 3 minutes until
the ri ce has absorbed the wine. Add 4½
cups o f the broth/stock and stir. Cove r and
set on High Pressure for 6 minutes. When
done c ooking use Quick Pressure Rel ease to
release pressure. Remove lid carefully, tilting
away f rom you t o allow steam to disperse.

Set on Simmer. Add remaining ½ cup of
broth/stock to rice and stir. Cook, un covered,
stirring occasionally for 3 to 4 minutes. Stir
in shr imp. Cook, stirring , until shrimp be gin
to cur l and turn pink, about 1½ to 2 minutes.
Stir i n sugar snap peas and cook for 1
minute longer, until peas are bright g reen and
crisp tender.

Serve in warmed soup plates with either
shaved manchego cheese or lemon slices.
If des ired, garnish each plate with a sprig of
fresh tarragon.

Nutritional information per serving

(based on 4 servings):

Calories 288 (18% from fat) • carb. 25g • pro. 29g • fat

5g • sat. fat 2g • chol. 226mg • sod. 883mg

• calc. 69mg • fiber 1g

Pesto Chicken with

Potatoes & Carrots

Dinner all in one pot – add a green salad and

a warm ed loaf of crusty bread to make this

meal c omplete.

Makes 4 servings

3 pounds chicken thighs, bone in,
skin removed, trimmed of all
visible fat

½ tablespoon extra virgin olive oil
¹⁄³ cup prepared pesto
½ cup chicken stock
1 large (6-8 ounce) onion, peeled,

cut vertically into ½-inch slices
8 2-inch new red potatoes (about

1½ pounds), scrubbed –
with a strip peeled off on the
circumference

1 pound baby-cut carrots

Toss chicken thighs w ith olive oil to coat.
Select Browning and let cooking po t of the
Cuisinar t™ Elect ric Pressure Cooker heat for
2-3 mi ntues. Add 4 thighs to the pot. Brown
for ab out 3 minutes on each side. Remove
to a bowl and repeat with remaining chicken.
Turn off. Add pesto to chicken and toss to
coat.

Add ch icken stock and onions to the cooking
pot. I nsert the trivet/ra ck in the pot. Arrange
the pe sto-coated chicken on the rack. Top
with n ew potatoes and carrots. Cov er and
lock l id in place. Select High Pressure and
set ti mer for 11 minutes. When audible
beep s ounds, use Quick Pressure Rel ease
to release pressure. When float valve drops,
remove lid careful ly, tilting away from you to
allow steam to disperse.

Leave on Keep Warm until ready to serve.
Use a slotted spoon to transfer to warmed
serving dish. Strain liqu id in a fat strainer to
remove fat, or use a fat mop. Serve hot.

22

23

Nutritional information per serving:

Calories 467 (43% from fat) • carb. 19g • pro. 47g

• fat 22g • sat. fat 6g • chol. 155mg • sod. 282mg

• calc. 104mg • fiber 6g

Chicken with Herb

Dumplings

Old-fash ioned comfort food in just a littl e

bit of time.

Makes 4 servings

¼ cup unbleached all-purpose flour
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground black

pepper
8 skinless chicken thighs

(about 3 pounds), bone in,
trimmed of all visible fat

2 tablespoons unsalted butter
1½ cups chopped onion
1 cup sliced celery
1 teaspoon dry thyme or fines

herbes
12 ounces baby cut carrots
2½ cups low-sodium chicken stock

or broth
½ cup dry white wine
2-3 sprigs fresh parsley
1 bay leaf
1 recipe Herb Dumplings (follows)

Combine flour, ½ tea spoon of the salt ,
and pe pper. Dust chi cken lightly with
seasoned flour. Place half the butter in
cooking pot of the Cuisinart™ Elect ric
Pressure Cooker an d select Browning.
When b utter is melted and bubbly, add
4 chic ken thighs to the cooking pot.
Cook f or 3 to 4 minutes on ea ch side to
brown. Transfer to a platter and repeat
with remaining chicken. Select Sauté.
Add on ions, celery and thyme. Cook,
stirring , until onions are translucent.
Stir i n carrots, chicken stock/broth, and
wine. Return browned chic ken and any
accumula ted juices to the cooking pot.
Lay fresh parsley over the top a nd tuck in
bay le af.

Cover and lock lid in place. Select High
Pressure and set timer for 10 minutes.
While chicken is cooking, prepare H erb
Dumpling s. When audible b eep sounds,
use Qu ick Pressure Release to release

pressure. When flo at valve drops, remove
lid ca refully, tilting away from you t o allow
steam to disperse. Remove and discard
parsley sprigs and bay leaf.

Select Sauté. When chicke n mixture
begins to bubble, arrange dumplings
on top . Cover loosely (do not lock lid in
place), and cook for 10 to 15 minutes,
until dumplings are puffed and cook ed
through. Serve hot.

Nutritional information per serving

(including dumplings):

Calories 732 (50% from fat) • carb. 102mg

• pro. 90g • fat 15g • sat. fat 12g • chol. 412mg

• sod. 248mg • calc. 425mg • fiber 7g

Herb Dumplings

Makes 8 dumplings

2 cups unbleached all-purpose
flour

1 tablespoon baking powder
½ teaspoon salt
5 tablespoons unsalted butter
1 large egg, lightly beaten
¾ cup buttermilk

Place flour, baking powder, and salt in
a medi um bowl; stir to combine. Use
a past ry blender or 2 forks to cut in
butter until mixture resembles a co arse
meal. (This may also be done in a food
processor fitted with the metal ch opping
blade.)

Stir i n egg and buttermilk, and mix until
the do ugh just comes together. Place
on a floured su rface and dust wi th flour.
Using floured hands, turn and fold 4
times. Pat out to a 1-inch t hickness. Cut
into 8 equal pieces.

This recipe may also be used to make
biscuits . Roll out to ¾-inch thickness and
cut in to 12 pieces. Bake on a parchment
lined baking sheet in a preheated 400°F
oven f or 18 to 22 minutes.

Nutritional information per serving (2 dumplings):

Calories 377 (40% from fat) • carb. 47g • pro. 10g

• fat 17g • sat. fat 10g • chol. 94mg • sod. 619mg

• calc. 290mg • fiber 2g

Curried Chicken Salad

with Apples &

Toasted Almonds

Prepare this summe rtime favorite with out

heating up the kitchen!

Use ou r recipe or your own favor ite.

Makes 6 to 8 servings

1 medium onion, peeled and
quartered

1 carrot, peeled and cut into 1-inch
pieces

1 rib celery, cut into 1-inch pieces
8 peppercorns
1 cup water or low-sodium

chicken broth/stock
3 pounds chicken breast halves,

bone in, skin on
¾ cup lowfat mayonnaise – or more

to taste
2-3 tablespoons curry powder
½ teaspoon kosher salt
½ teaspoon freshly ground black

pepper
2 cups diced apples (½-inch dice)

or 1 cup apples + 1 cup halved
grapes

1 cup sliced celery
1 cup toasted slivered almonds
2 tablespoons finely chopped

onion or shallot

Place onion, carrot, celery, peppercorns
and wa ter or broth in cooking po t of the
Cuisinar t™ Elect ric Pressure Cooker. Insert
trivet/r ack in cooking po t, and arrange
chicken on rack. Cover and lock lid in place.
Select High Pressure and set timer for 9
minutes. When audible bee p sounds, use
Natural Pressure R elease for 10 min utes,
then release any remaining pressure using
Quick Pressure Rel ease. Transfer chicken to
a bowl . Strain liquid and pour over chicken.
Allow chicken to cool in cooking liquid.

To prepare chi cken salad, remove chicken
from cooking liquid. (If chilled, the liquid will
have c ongealed – it has wonderful flavor;
save f or other recipes using chick en stock.
It may be froze n.) Remove and di scard skin
and bo nes. Cut or tear the chicken into
½-inch pieces and reserve.

Place mayonnaise, curry p owder, salt, and
pepper in a large bowl and stir with a whisk.

Add th e apples (and grapes if using), celery,
toasted almonds, and onio ns/shallots. Stir
well. Add cut/shredded chicken and stir to
combine. Cover and chill until rea dy to serve.

Nutritional information per serving

(based on 8 servings):

Calories 381 (53% from fat ) • carb. 14g • pro. 32g

• fat 23g • sat. fat 3g • chol. 83mg • sod. 364mg

• calc. 91mg • fiber 4g

Green Chicken Chili

Makes about 10 cups

1 cup dried pinto beans
5 cups water
½ tablespoon unsalted butter
½ tablespoon olive oil
1 medium onion, finely chopped
1 medium carrot, peeled and

chopped
2 medium red peppers
2 jalapeño peppers
4 cloves garlic, finely chopped
4 cans (4 ounces each)

chopped green chile peppers
1 chipotle pepper
3 pounds chicken – mix of breasts

and thighs, skin removed
4 cups chicken broth
¼ teaspoon kosher salt
2

tablespoons unsalted butter, softened

2 tablespoons unbleached
all-purpose flour

Place dried pinto beans and water in cooking
pot of the Cuisinart™ Elect ric Pressure
Cooker. Select High Pressure. Set timer for
15 min utes. When audible beep sounds use
Natural Pressure R elease to release pressure.
When f loat valve drops, remove lid carefully,
tilting away from you to allow s team to
disperse . Test beans; if they need more cook
time, select simmer until they rea ch desired
doneness . Remember beans will be heated
again in the chile.

Strain beans and reserve. Wash and dry
cooking pot.

Place butter and oil in the cooking pot.
Select Sauté. Once butter and oil begin to
sizzle, stir the chopped onions into the pot.
Sauté for about a minute or 2, until onions
start getting soft. Stir in the carrot. Sauté for
about 3 minutes, stirring occasionally. Stir

24

25

in the chopped red and jalapeño peppers.
Continue sautéing for abo ut 4 to 5 minutes,
until all vegetables are softened. Stir in the
garlic and sauté for one more mi nute. Stir in
green chiles and chipotle pepper.

Add ch icken, broth, and salt. Sele ct High
Pressure and set timer for 7 minutes. When
audible beep sounds, allo w Natural Pressure
Release for 5 minutes and then use Quick
Release Method to release remaining
pressure. When flo at valve drops, remove lid
carefully, tilting away from you to al low steam
to dis perse.

Remove chicken pieces and reserve in a
stainles s bowl. When chic ken is cool enoug h
to han dle, remove and discard bones and
skin. Chop or shred chicken and return to
pot. S elect Browning.

Combine softened butter a nd flour. When
mixture comes to a boil, whisk i n flour/butter
mixture to thicken the chile.

Serve immediately. May be se rved with
shredded Cheddar cheese and sliced
avocado.

Nutritional information per serving (one cup):

Calories 248 (42% from fat) • carb. 8g • pro. 27g

• fat 11g • sat. fat 5g • chol. 89mg • sod. 332mg

• calc. 41mg • fiber 1g

Turkey Chili

Makes about 8 cups

2 tablespoons extra virgin olive oil
3 pounds ground turkey (6-7% fat)
2 cups chopped onion
1 red or yellow bell pepper, cut into

½-inch dice
4 cloves garlic, peeled and chopped
3 tablespoons chili powder
1½ teaspoons ground cumin
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon oregano
2 cans (14-15 ounces each) diced

tomatoes with juices
¼ cup low-sodium chicken broth or

stock
1 teaspoon kosher salt, or to taste
1 bay leaf
2 tablespoons cornmeal

Add 1 tablespoon of the oil to the cooking
pot of the Cuisinart™ Elect ric Pressure
Cooker. Select Browning and let oil he at for
3 to 4 minutes. When oil is h ot, cook the
ground turkey about ½ pound at a time,
adding more oil as needed, breaking up
meat w ith a wooden spatula, until browned,
about 3 to 5 minutes. Move meat as little
as pos sible while browning for bes t results.
Remove to a bowl as meat is b rowned.
Turn off. Select Sauté. Add chopped onion,
pepper, and garlic t o the cooking pot .
Cook, stirring for 2 to 3 minut es until the
onion becomes translucent. Stir in the chi li
powder, cumin, allspice, cinnamon, coriander
and oregano. Cook for 2 to 3 minutes until
aromatic. Stir in reserved meat, to matoes,
chicken broth/stock, salt, and bay leaf.

Cover and lock lid in place. Select High
Pressure and set timer for 10 minutes. When
audible beep sounds, use Natural Pressure
Release. When float valve drops, turn off
and remove lid, tilting away from you to allow
steam to disperse. Stir cornmeal into chi li
and se lect Simmer. Simm er chili for 10 to 15
minutes to allow the cornmeal to thicken it.

Remove and discard bay leaf before serving.

Nutritional information per serving (one cup):

Calories 355 (50% from fat) • carb. 14g • pro. 14g

• fat 22g • sat. fat 1g • chol. 110mg • sod. 289mg

•

calc. 51mg • fiber 4g

Meat Sauce for Pasta

Makes about 10 cups

2-3 tablespoons good quality olive oil
2 pounds lean ground beef
1½ cups chopped onion
¾ cup finely chopped carrot
¹⁄³ cup finely chopped celery
2 cloves garlic, peeled
2 teaspoons basil
½ cup dry wine (red or white)
3 cans (14-15 ounces each) diced

tomatoes
1 can (6-ounce) tomato paste

(salt free if available)
½ cup water
1 bay leaf
1 teaspoon kosher salt

Add 1 tablespoon of the oil to the cooking
pot of the Cuisinart™ Elect ric Pressure
Cooker. Select Browning and let oil he at
for 3 to 4 m inutes. When oil is hot, cook

the ground beef in 4 batches, breaking up
meat w ith a wooden spatula, until browned,
about 3 to 5 minutes. Move meat as little
as pos sible while browning for bes t results.
Remove to a bowl as meat is b rowned.
Turn off. Select Sau té. Add chopped o nion,
carrots, celery, garlic and basil to the cooking
pot. C ook, stirring for 2 to 3 minutes until
the on ion becomes translu cent and the basi l
becomes aromatic. Stir in wine and cook for
2 to 3 minutes to reduce by ab out half. Add
the to matoes, tomato past e, water, bay leaf,
and sa lt to the cooking pot and stir. Return
the ground beef and any accumulate d juices
to the cooking pot. Turn off.

Cover and lock lid in place. Select High
Pressure and set timer for 20 minutes. When
audible beep sounds, use Natural Pressure
Release. When float valve drops, re move
lid, t ilting away from you to al low steam to
disperse . Stir. Remove and discard bay leaf
before serving.

Serve with your favorite pasta and freshly
grated Parmesan cheese.

Nutritional information per serving (one cup):

Calories 199 (44% from fat) • carb. 13g • pro. 14g

• fat 10g • sat. fat 3g • chol. 41mg • sod. 345mg

• calc. 47mg • fiber 3g

Mediterranean Brisket

of Beef

This p reparation is also delicious using a pot

roast cut of me at such as bottom round or

rump roast.

Makes 4 servings

1 beef brisket, about 2½ to
3 pounds

1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 tablespoon extra virgin olive oil
1 pound onions, peeled,

cut into ½-inch lengthwise slices
3 cloves garlic, peeled and

chopped
12 ounces white button or cremini

mushrooms, cleaned and halved
1 teaspoon thyme
1 teaspoon basil
1 can (15-ounce) diced tomatoes,

drained (discard liquid)
½ cup low-sodium beef broth

or stock
1 pound baby-cut carrots

Use a sharp knife to score the “fat cap” of
the me at (do not remove the fat, it helps
to kee p the meat moist and tender) so that
it wil l not curl when browned. Season the
meat o n both sides with the kosher salt and
pepper. Select Browning and add olive oil
to the cooking pot of the Cuisinart™ Elect ric
Pressure Cooker. When hot, brown seasoned
brisket on both sides, about 5 minutes per
side. Remove and place on a plate. Select
Sauté and add onions and garlic. Cook for
2 to 3 minutes. Add the mushroom s, thyme
and ba sil. Cook, stirring for 5 minutes. Stir
in the drained tomatoes and stock; cook for
4 to 5 minutes. Add the browned brisket to
the co oking pot, topping it with some of the
vegetabl e mixture. Add carrots on t op. Cover
and lo ck lid in place. Select High Pressure
and se t timer for 55 minutes. When audible
beep s ounds, use Natural Pressure R elease
to release pressure. When float valve drops,
remove lid careful ly, tilting away from you to
allow steam to disperse.

To serve, rem ove the brisket a nd vegetables
and ar range on a warm platter. Cover loosely
with f oil. Strain the fat from t he pan juices or
remove with a f at mop. Sauce can be served
as is, or for a slightly thicker sauce, select
Simmer and cook sauce for 5 to 10 minutes.
After the brisket has rested for about 10
minutes, slice thinly and serve with sauce
and ve getables.

Nutritional information per serving:

Calories 355 (21% from fat) • carb. 15g • pro. 54g

• fat 8g • sat. fat 2g • chol. 98mg • sod. 481mg

• calc. 58mg • fiber 4g

For Me diterranean Pot Roa st:

Substitu te a 3-to 3½-poun d bottom round
roast (pot roast) for the brisket. Follow
instruct ions for browning and prepari ng the
vegetabl es, but do not add carrots . Select
High P ressure and set timer for 99 minutes.
When a udible beep sounds, use Natural
Pressure Release t o release pressure. When
float valve drops, remove lid carefully, tilting
away f rom you t o allow steam to disperse.

Add ca rrots to cooking pot. Select High
Pressure and set timer for 8 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When float valve
drops, remove lid carefully, tilting away from

26

27

you to allow steam to disperse. To serve,
follow directions for brisket.

Classic Beef Stew

Makes 8 cups

3 pounds beef chuck roast, cut into
1½-to 2-inch pieces

kosher salt
fresh ground pepper
2 teaspoons olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1 cup dry red wine
2 tablespoons tomato paste
1 bay leaf
¾ cup beef broth
2 cups baby-cut carrots
1 tablespoon unsalted butter, softened
1 tablespoon unbleached

all-purpose flour
1 cup frozen peas

Season pieces of chuck roast with salt and
pepper and reserve. Place the oliv e oil in
the co oking pot of the Cuisinart™ Elect ric
Pressure Cooker. Select Browning. When
oil be gins to sizzle, add pieces of chuck
in a single layer – do not cro wd. Continue
browning meat in batches until all meat
is browned. As meat is browned transfer
to a plate. Select Sauté. Stir the chopped
onions into the pot. With a wooden spoon
scrape any brown bits from the bottom of
the pa n that have accumulated while meat
was browning. Sauté for 1 to 2 minutes, until
onions start to soften and are t ranslucent.
Stir i n the carrots and celery. Sauté
vegetabl es for about 3 minutes, stirring
occasion ally. Stir in the ch opped garlic and
Sauté for an additional minute.

Once v egetables are soft, stir in red wine,
again scraping any brown bits that have
accumula ted on the bottom of the pot. Cook
until red wine has reduced by half, then stir
in the tomato paste.

Add th e reserved beef, bay leaf, and beef
broth to the po t. Select High Pressure. Set
timer for 10 minutes. When audible beep
sounds use Quick Pressure Release t o
release pressure. When float valve drops,
remove lid careful ly, tilting away from you to

allow steam to disperse. Add carrots to the
pot an d select High Pressure. Set timer for
6 minu tes. When audible beep sounds use
Natural Pressure R elease to release pressure.
When f loat valve drops, remove lid carefully,
tilting away from you to allow s team to
disperse .

To thicken stew, strain the solids from the
stew l iquid, reserving both. Remove and
discard bay leaf. Blend softened b utter and
flour to make a paste (buerre ma nié). Return
liquid to pot and bring to a boil by selecting
Brown. Once liquid comes to a bo wl whisk
in the butter/flour mixtu re. Select Simmer.
Once l iquid thickens, sti r the meat and
carrots back into the pot. Taste and adjust
seasonin gs with salt and pepper accordingly.
Just b efore serving, stir in peas.

Nutritional information per serving (1½ cups):

Calories 340 (32% from fat) • carb. 16g • pro. 35g

• fat 11g • sat. fat 4g • chol. 103mg • sod. 98 mg

• calc. 49mg • fiber 4g

Boneless Veal Shoulder

Roast Stuffed with

Sage Mushrooms

Makes 6 servings

8 ounces cremini or button
mushrooms, thinly sliced

4 ounces shiitake mushrooms, stems
removed & discarded, thinly sliced

½ cup chopped shallots
1 clove garlic, peeled
1 tablespoon rubbed sage, divided
2 tablespoons olive oil, divided
½ tablespoon unsalted butter
5 tablespoons unbleached all-purpose

flour, divided
1 teaspoon kosher salt
½ teaspoon freshly ground black

pepper
1½ cups chicken or veal stock/

broth, divided
1 boneless veal shoulder roast,

butterflied, about 3 to 3½ pounds
4 ounces thinly sliced prosciutto (you

may not need all)
½ cup finely chopped onion
¹⁄³ cup finely chopped carrot
¹⁄³ cup finely chopped celery
1 clove garlic, cut into slivers
¼ cup dry white wine or vermouth

Cook m ushrooms, shallots, and garlic with 2
teaspoon s of the sage in ½ tablespoon each
butter and olive oil in 12-inch skillet, until
browned and have given up all li quid, about
15 to 20 minutes. Stir in remain ing sage. Let
cool c ompletely. Combine 3 tablespoons of
the fl our with ½ teaspoon of the salt and all
the pe pper; reserve. Combine remainin g 2
tablespo ons of the flour with 1 cup of the
chicken broth/stock and stir with a whisk.

Place veal roast on work surface, cut side
up. Li ne cut side with prosciutto, leaving an
overhang on opposite side s of the center of
about 4 inches. Arrange all but ¼ cup of the
cooled cooked mushroom mixture over the
center of the prosciutto where the overhangs
are. Fold the l engths of prosciutto over the
mushroom mixture, then roll and tie the roast
with b utcher’s twine at one- inch intervals.
Dust t he roast with the seasoned flour
mixture.

Select Browning and heat the remain ing
olive oil in the cooking pot of the Cuisinart™
Electric Pressure Cooker. When hot, add the
roast and brown on all sides, about 10 to 15
minutes. Remove and reserve. Select Sauté
and ad d chopped onion, carrot, cel ery, garlic,
reserved mushroom mixture, and remaining
salt t o the pan. Cook for 2 t o 3 minutes
until the onion becomes translucent. Add
the remaining ½ cup of chicken s tock to the
cooking pot along with the wine. Place the
trivet/r ack in the cookin g pot and arrange the
roast on the ra ck. Cover and loc k lid in place.
Select High Pressure and set timer for 10
minutes per pound (the roast weigh t before
stuffing, i.e., if roast weighs 3.3 0 pounds, set
timer for 33 minutes – the weight is important
so tha t roast w ill not be overcooked). When
audible beep sounds, use Natural Pressure
Release to release pressure. Turn off. When
float valve drops, remove lid carefully, tilting
away f rom you t o allow steam to disperse.
Remove roast, place on a platter and cover
loosely with foil.

Use a hand blender to carefully purée solids
in coo king pot until smooth, taking care not
to scr atch the nonstick cooking pot. Selec t
Simmer. Add the stoc k/flour mixture and
simmer until slightly thi ckened. About 5 t o
10 min utes, just long enough for the roast to
rest before slicin g.

Slice roast into ½-inch thick slic es and serve
with s auce.

Nutritional information per serving:

Calories 325 (32% from fat) • carb. 13g • pro. 40g

• fat 11g • sat. fat 3g • chol. 135mg • sod. 721mg

• calc. 50mg • fiber 135mg

Veal Shanks with

Mushrooms

& Sun-Dried Tomatoes

Makes 6 servings

½ cup unbleached all-purpose flour
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black

pepper, divided
6 meaty veal shanks, about 10 to 12

ounces each, cross-cut about 1¼
to 1½-inches thick, tied with
butcher’s twine*

2 tablespoons extra virgin olive oil
12 ounces cremini mushrooms, cleaned

and quartered
½ cup chopped shallot
½ cup chopped carrot
¼ cup chopped celery
1 tablespoon herbes de Provence
½ cup dry white wine or vermouth
½ cup sun-dried tomato halves (dry,

not oil packed)
¹⁄³ cup low-sodium chicken broth or

stock

Combine flour with 1 teaspoon of the salt
and ½ teaspoon of the pepper. Dust veal
shanks with seasoned flou r, shaking off
excess.

Select Browning and add 1 tablespo on of the
olive oil to the cooking pot of the Cuisinart™
Electric Pressure Cooker. When the oil is
hot, a dd 2 of the veal shanks to the pot
and brown well on each side, abo ut 3 to 5
minutes per side. Remove to a platter and
continue until all are browned.

Add th e remaining olive oil to t he cooking pot
and wh en hot, add the mushrooms. Cook for
several minutes until nic ely browned. Turn
off. Select Sauté. Add the shallot , carrot,
celery and herbes de Provence. Coo k for 2 to
3 minu tes, until the shallots are translucent.
Add wi ne and reduce by half. Stir in the
sun-drie d tomatoes and ch icken stock.
Remove about two thirds of the v egetable
mixture from the cooking pot and reserve.
Arrange the veal shanks in the cooking pot
in 2 layers. Spoon the reserved vegetables
over t he veal and add any juices that may

28

29

have a ccumulated on the platter. Cover and
lock l id in place. Select High Pressure and
set ti mer for 25 minutes. When audible beep
sounds, use Natural Pressure Release for
15 min utes, and then use Quick Pressure
Release to complete. When float valve drops,
turn off. Remove lid, tilting away from you to
allow steam to disperse.

Remove veal shanks and place on a serving
platter. Cover loosely with foil. Season
sauce with remaining salt and pepp er. Sel ect
Simmer and cook the sauce for an additional
10 min utes to thicken slightly. Spoon sauce
over v eal to serve.

Nutritional information per serving:

Calories 607 (20% from fat) • carb. 20g • pro. 100g

• fat 13g • sat. fat 4g • chol. 381mg • sod. 686mg

• calc. 179mg • fiber 4g

*Tie t he shanks using butcher’s twine to
hold t he veal in shape during cooking by
tying each shank around its circumf erence.
Remove string before serving.

Veal Stifado

Makes about 8 cups

½ cup unbleached all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2½ pounds veal cubes (1½-2 x

1 inch), trimmed of visible fat
2-3 tablespoons extra virgin olive oil
¹⁄³ cup dry white vermouth or dry white

wine (not Chardonnay)
½ cup finely chopped onion
3 cloves garlic, peeled and finely

chopped
1½ teaspoons oregano
1½ teaspoons rosemary
1½ teaspoons thyme
1 teaspoon ground cumin
¹⁄³ cup dry white vermouth or dry white

wine (not Chardonnay)
2 cans (14-15 oz. each) diced

tomatoes in thick juices
2 tablespoons red wine vinegar
1 whole cinnamon stick (3-4 inches)
1 bay leaf
1 pound small whole onions, peeled if

fresh, thawed if frozen
chopped fresh parsley and cooked

rice or pasta

Combine the flour, salt , and pepper in a large
bowl. Toss the veal cubes in t he seasoned
flour to coat lightly; shake off and discard
excess flour.

Add 1 tablespoon of the oil to the cooking
pot of the Cuisinart™ Elect ric Pressure
Cooker. Select Browning and let oil he at for
3 to 4 minutes. When oil is h ot, cook the veal
cubes in batches, leaving space between
each p iece of meat (to promote b rowning
and prevent steaming) until browned, about 3
to 5 minutes on each side, adding more oil a
little at a time as needed. Move meat as little
as pos sible while browning for bes t results.
Remove to a platter as meat is browned.
Turn off. Select Sau té. Add chopped o nion,
garlic, oregano, rosemary, thyme, and cu min
to the cooking pot. Cook, stirring for 2 to 3
minutes until the onion becomes translucent
and th e herbs become aromatic. Sti r in the
vermouth /wine and cook fo r 2 minutes. Add
the to matoes, vinegar, cinnamon stick, and
bay le af to the cooking pot and stir. Return
the browned veal and any accumulat ed
juices to the cooking pot. Turn off.

Cover and lock lid in place. Select High
Pressure and set timer for 9 minutes. When
pressure cooking i s completed, use Quick
Pressure Release. Add onions to coo king
pot. S elect High Pressure and set timer for 1
minute. Use Natural Pressure Release (about
15 to 20 minutes). Remove and discard bay
leaf a nd cinnamon stick before ser ving.

Serve Stifado with rice or pasta, garnish ed
with f reshly chopped parsley.

Nutritional information per serving (per cup):

Calories 206 (33% from fat) • carb. 12g • pro. 21g

• fat 14g • sat. fat 2g • chol. 71mg • sod. 353mg

• calc. 67mg • fiber 3g

Braised Lamb Shanks

with Artichokes &

Olives

Lamb shanks are a delicious treat that benef it

from long, slow cooking – but th e Cuisinart™

Electric Pressure Cooker does them perfectly

in les s than a third of the ti me.

Make 4 servings

½ cup unbleached all-purpose flour
1 teaspoon kosher salt
½ teaspoon freshly ground pepper

4 lamb shanks, about ¾ pound each
(no more than 7 inches long)

1 tablespoon good quality olive oil
1 cup chopped onions
¾ cup diced (¼-inch) carrots
2 cloves garlic, peeled and chopped
1 tablespoon herbes de Provence
1 can (14- to 15-ounce) diced

tomatoes with juices
½ cup dry white wine
½ cup low-sodium chicken, veal or

beef broth or stock
1 bay leaf
1

jar (12-ounce) queen pimento-stuffed

green olives, drained
1 package (9-ounce) frozen artichoke

hearts, thawed but not cooked
kosher salt and freshly ground

pepper to taste

Combine flour, salt, and pepper. Dust lamb
shanks with seasoned flou r. Add olive oi l
to coo king pot of the Cuisinart™ Elect ric
Pressure Cooker. Select Browning. When
oil is hot, add 2 lamb shanks and brown
evenly on all sides, about 5 to 10 minutes
total. Remove to a platter and repeat with
remaining 2 lamb shanks.

Select Sauté. Add onions, carrots, garlic,
and he rbes de Provence to cooking pot.
Cook f or 3 to 5 minutes, until onions become
transluc ent. Stir in toma toes, wine, stock,
and ba y leaf. Return l amb shanks and an y
accumula ted juices to the cooking pot,
spooning some of the liquid and vegetable
mixture over the shanks. Cover and lock lid
in pla ce. Select High Pressure and set timer
for 24 minutes. When audible beep sounds,
allow 10 minutes Natural Pressure R elease,
then u se Quick Pressure Release to release
remaining pressure. Remove lid carefully,
tilting away from you to allow s team to
disperse . Remove lamb sha nks to a warm
platter and cover loosely with foil, place in a
slow ( 200°F) oven to Keep Warm.

Add ol ives and artichokes to cooking pot.
Select Simmer and cook, uncovered for 10
to 15 minutes to thicken slightly. Taste and
adjust seasonings with sa lt and pepper.
Spoon sauce over lamb shanks to serve.

Nutritional information per serving:

Calories 491 (40% from fat) • carb. 24g • pro. 42g

• fat 22g • sat. fat 5g • chol. 132mg • sod. 1000g

• calc. 65mg • fiber 5g

Pork Chops with

Balsamic, Onions & Figs

Makes 4 servings

4 pork loin chops, bone in, well
trimmed of excess fat, about
¾- to 1-inch thick each

1 teaspoon kosher salt, divided
½ teaspoon freshly ground black

pepper
½ tablespoon unsalted butter
½ tablespoon good quality olive oil
3 cups sliced onions (about 1 pound,

peeled, sliced vertically)
2 cloves garlic, peeled and chopped
1 teaspoon thyme
3 tablespoons aged balsamic vinegar
2 tablespoons dry white wine or

vermouth
¹⁄³ cup chicken stock
10 ounces dried figs

Season pork chops with ½ teaspoon salt
and pe pper. Add butt er and olive oil to
the co oking pot of the Cuisinart™ Elect ric
Pressure Cooker. Select Browning. When
hot ad d 2 pork chops and brown for 3 to 4
minutes on each side. Transfer to a plate and
brown remaining 2 pork chops, trans fer to
the pl ate.

Select Sauté and add the onions, garlic and
thyme to the cooking pot. Cook, stirring
for 3 to 4 m inutes, until onions become
transluc ent. Add balsamic vinegar and cook
until reduced by half. Add wine, chicken
stock, and remaining ½ teaspoon sa lt. Cook
for 1 minute. Return p ork chops to the
cooking pot, topping with some of the onion
mixture. Add figs on top. Cover and lock lid
in pla ce. Select High Pressure and set timer
for 9 minutes. When audible beep sounds
use Qu ick Pressure Release to release
pressure. Turn off. Remove lid carefully, tilting
away f rom you t o allow steam to disperse.

Transfer pork chops, onions and figs to a
warm p latter with the pan juices and serve.

If des ired, cover pork chops, onio ns and figs
loosely with a sheet of aluminum foil and
place in a warm (200°F) oven. S elect Simmer
and reduce pan juices by half un til slightly
syrupy. Pou r over pork chops and serve.

Nutritional information per serving:

Calories 504 (23% from fat ) • carb. 62g • pro. 37g

• fat 13g • sat. fat 5g • chol. 99mg • sod. 454mg

• calc. 166mg • fiber 8g

30

31

Pork Barbecue

Makes 5 cups pulled pork

½ tablespoon vegetable oil
4 pounds country style spare ribs or

pork shoulder slices
1 large onion, peeled and sliced
½ cup cider vinegar
2 tablespoons brown sugar
1 teaspoon salt
½ teaspoon freshly ground black

pepper
2 cups barbecue sauce (homemade or

purchased)

Add oi l to cooking pot of the Cuisinart™
Electric Pressure Cooker and select
Browning. When oil is hot, add p ork and
brown well on a ll sides in sever al batches.
Add on ion, vinegar, brown sugar, salt and
pepper to cooking pot along with the
browned pork and any juices that may have
accumula ted. Cover and lo ck lid in place.
Select High Pressure and set timer for 45
minutes. When audible bee p sounds, allow
pressure to release naturally. Turn off.

Remove lid, tilting away from you to allow
steam to disperse. Allow pork to cool in
cooking liquid. When cool enough to handle ,
remove pork from bones, discard bones and
pork f at. Strain cooking liquid, reserving
½ cup.

Place pork in cooking pot with barbecue
sauce and reserved ½ cup cooking liquid.
Cover and lock lid in place. Select Low
Pressure and set timer for 3 minutes. When
audible beep sounds, use Quick Pressure
Release to release Pressure. Remove lid,
tilting away from you to allow s team to
disperse . Serve hot. May be served on sliced
buns f or a sandwich.

Nutritional information per serving (½ cup):

Calories 326 (49% from fat) • carb. 11g • pro. 31g

• fat 18g • sat. fat 7g • chol. 107mg • sod. 411mg

• calc. 28mg • fiber 1g

Sausages with Peppers

& Onions

Serve with cooked pasta, or warmed
“hero,” “hoagie,” or “grinder” rolls to

make s andwiches.

Makes 8 generous servings

1 tablespoon good quality olive oil
3 pounds Italian sausage, 1 inch

thick, 4 inches long, sweet or hot
3 cups sliced green bell pepper

(2 x ½-inch slices)
3 cups sliced red bell pepper

(2 x ½-inch slices
2 cups sliced onions (½-inch thick

vertical slices)
2 cloves garlic, peeled and chopped
1 tablespoon Italian herb blend
½ cup low-sodium chicken broth or

stock

Add ol ive oil to cooking pot of the Cuisinart™
Electric Pressure Cooker. Select Browning.
When h ot, add sausages, about 1 pound at
a time – do not overcrowd – and brown on
all si des, about 3 to 5 minutes . Remove and
reserve each batch on a platter as they are
browned.

Add pe ppers, onions, garl ic and Italian he rbs
to the pot. Stir for 2 to 3 minutes. Stir in
chicken stock and cook for 1 minute. Return
the sa usages and any accumulated juices to
the co oking pot. Stir gently to mix in with the
onions and peppers. Cover and lock lid in
place. Select High Pressure and set timer for
4 minu tes. When audible beep sounds use
Quick Pressure Rel ease to release pressure.
Remove lid carefully, tilting away from you to
allow steam to disperse.

Leave uncovered on Keep Warm until ready
to ser ve.

Nutritional information per serving:

Calories 487 (68% from fat) • carb. 11g • pro. 28g

• fat 36g • sat. fat 12g • chol. 105mg • sod. 1268mg

• calc. 59mg • fiber 2g

Corned Beef with

Vegetables

Makes 6 servings

1

3- to 4-pound corned beef brisket

with spice pack*
1 cup chopped onion
2 ribs celery, including leaves, cut

into 2-inch lengths
1½ cups water
¼ cup orange marmalade
¼ cup Dijon-style mustard

2 tablespoons molasses
1¼ pounds new red potatoes, about

2 inches in size
6 carrots, peeled, cut into 2-inch

lengths
1 cabbage (2 pounds), outer leaves

removed, cut into 6 wedges
6 small (2-3 ounces each), onions,

peeled with root end left intact

Rinse corned beef. Place trivet/rack in
cooking pot of the Cuisinart™ Elect ric
Pressure Cooker. Add chopped onion and
celery to pot. Place corned beef on rack
and ad d water. Cover and lock lid i n place.
Select High Pressure and set timer for 24
minutes per pound and round up o r down
to clo sest 5-minute increment (i.e., if cor ned
beef w eighs 3.25 pounds, multiply 3.25
x 24 to get 78 minutes – round up to 80
minutes) . While corned b eef cooks, combine
marmalad e, mustard and molasses and stir
with a whisk.

When a udible beep sounds, time for 20
minutes of Natural Pressure Release, the
release remaining pressure usi ng Quick
Pressure Release. Preheat oven to 375°F.
When f loat valve drops, turn Press ure Cooker
off. Remove corned beef from cooki ng pot.

Trim the fat layer from the corned beef and
discard. Place in a roasting pan and top with
marmalad e mixture. Place in oven t o 20 to 25
minutes to glaze.

Strain cooking liquid, di scarding solids
and return liquid to cooking pot (it will
have t urned red – do not worry). Place the
potatoes and carrots in the liquid in the
cooking pot first, then the cabbage wedges ,
and to p with the onions. Cover and lock lid in
place. Select High Pressure and set timer for
3 minu tes. When audible beep sounds, use
Quick Pressure Rel ease to release pressure.
If veg etables are not cooked enoug h,
select Simmer and cook until done to taste
preference.

Using a slotted spoon or skimmer, remo ve
the ve getables and arrang e in a warmed
shallow serving bowl. Sli ce the corned be ef
in thi n slices across the grain to serve.

Nutritional information per serving:

Calories 640 (44% from fat) • carb. 56g • pro. 35g • fat

31g • sat. fat 10g • chol. 157mg

• sod. 2501mg • calc. 210mg • fiber 12g

*Choose a flat cut or straight cut brisket.
If the package does not contain a spice
pack, you can prepare your own – 8 whole

peppercor ns, 4 whole alls pice berries,
1 teas poon mustard seed, ½ teaspoo n
coriande r seed, and 1 bay leaf.

Lemon Cheesecake

“Bake” a cheesecake witho ut heating

up the kitchen.

Makes one 7-inch cheeseca ke,

6 to 8 servings

melted unsalted butter or
cooking spray for the pan

6 1½-inch gingersnap cookies,
crushed into crumbs

1½ tablespoons finely chopped
toasted almonds

½ tablespoon unsalted butter,
melted

1 pound regular cream cheese, cut
into 1-inch pieces, at room
temperature

½ cup granulated sugar
2 large eggs
zest of 1 lemon, finely chopped
1 tablespoon fresh lemon juice
1½ teaspoons pure vanilla extract
Garnishes: fresh blueberries,

raspberries or strawberries

Lightly coat a 7x3-inch springform pan with
melted unsalted butter or coat with cookin g
spray. Plac e a sheet of plastic wrap (about
16x16-in ches) on top of a sheet of aluminum
foil t he same size. Place the springform pan
in the center and wrap the exterior tightly.

Combine the cookie crumbs , toasted
almonds and melted butter in a small bowl.
Turn into the prepare d pan and turn to dust
the si des of the pan. Press the remainder
onto t he bottom of the pan. Reserve.

Place cream cheese and sugar in the work
bowl o f a food processor fitted with the metal
“s” bl ade. Process until smooth, a bout 15
to 20 seconds. Add the eggs, lemon zest,
lemon juice, and vanilla. Process for 10
seconds. Scrape down the bowl and process
for an other 5 seconds. (Alternatively, the
cheeseca ke batter can be combined using a
hand m ixer on low speed – take care not to
incorpor ate too much air, which will cause
cracking .) Pour the batte r into the prepared
pan. P lace the rack/trive t in the cooking pot
and ad d 2 cups of water.

32

33

Cut a piece of aluminum foil about 24
inches long. Fold in half lengthwise,
then f old in half again two more times to
create a strip about 24 inches i n length
and 2 inches wide to make a “ cradle.”
Place on counter and set filled springform
pan in the center. Cover cheesecake
with a piece of buttered aluminum foil –
making the sides tight, but allowing room
for th e cheesecake to expand. Bring the
ends o f the cradle strip upward. Use the
cradle to help lower the cheesecake into
the co oking pot of the Cuisinart™ Elect ric
Pressure Cooker an d place on the trivet.

Cover and lock lid in place. Select High
Pressure and set timer for 8 minutes.
When a udible beep sounds, use natural
pressure release to release pressure.
Remove cheesecake from the cooking
pot us ing the foil strips to lift up. Place on
a cool ing rack. Remove foil and plastic
wrap. If moisture has accumulated on
the to p, dab gently with a paper towel to
remove. Let cool to room temperature,
then c over and refrigerate. Before serving
remove from spring form pan and gar nish
if des ired.

Nutritional information per serving (based on 8 serv-

ings):

Calories 299 (67% from fat) • carb. 19g • pro. 6g

• fat 23g • sat. fat 14g • chol. 119mg • sod.
214mg

• calc. 59mg • fiber 0g

Mango Coconut

Bread Pudding

For a warm dessert, bread puddi ng can

be mix ed and assembled ahead, then

baked while dinner is being served.

Serve with fresh raspberries or Si mple

Raspberr y Sauce (page 35) , and top with

sweetene d softly whipped cream, or ice

cream – vanilla, ginger or coconut.

Makes 8 to 12 servings

1 tablespoon unsalted butter,
melted

6 cups bread cubes made from
challah bread or other bread with
dense texture

1 mango (about 1 pound), firm but
ripe, peeled and cut into ½-inch
cubes (2 cups)

¹⁄³ cup sweetened flaked/shredded

coconut
5 large eggs
1½ cups (one 12-ounce can) lowfat

evaporated milk (not
reconstituted)

1½ cups coconut milk
½ cup packed brown sugar
2 teaspoons pure vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice

Coat a 2-quart ceramic soufflé dis h (8­inch d iameter) with the melted butter
and reserve. Cut a piece of alum inum foil
16 inc hes square and lightly butte r an
8-inch round in its center. Cut a piece of
aluminum foil about 24 inches long. Fold
in hal f lengthwise, then fold in half again
two mo re times to create a strip about
24 inc hes in length and 2 inche s wide to
make a “cradle” and reserve.

Place the bread cubes, mango and
coconut in a large bowl. Place the eggs in
a medi um bowl. Whisk until smooth. Add
evaporat ed milk, coconut milk, brown
sugar, vanilla, cinnamon, ginger, and
allspice . Whisk to combin e. Pour over the
bread cube mixture and stir gently. Po ur
into p repared soufflé dish and let stand at
room temperature f or 30 minutes.

Cover with prepared sheet of foil,
buttered side down, so that the foil
allows for the top of the bread pudding
to exp and, but fits tightly around the
sides of the soufflé dish. Set t he dish in
the ce nter of the long strip of folded foil
and br ing up the sides to meet – twist
together to form a handle.

Place trivet/rack in the cooking pot and
add 2 cups of cold water. Using the foil
cradle to help lift the dish, carefully lower
the di sh into the pot and place on the
trivet/r ack.

Cover and lock lid in place. Select High
Pressure and set timer for 25 minutes.
When a udible beep sounds, use Natural
Pressure Release t o release pressure.
When f loat valve drops, turn off. Remove
lid ca refully, tilting away from you t o
allow steam to disperse. Remove bread
pudding from the cooking pot using
the fo il strips to lift up. Place on a
cooling rack. Remove foil . Let stand 10
minutes before serving, or cool to room

temperat ure, then cover and refrigera te.
Serve with softly whipped cream if desired.

Nutritional information per serving

(based on 12 servings):

Calories 206 (45% from fat) • carb. 24g • pro. 4g

• fat 10g • sat. fat 6g • chol. 109mg • sod. 125mg

• calc. 39mg • fiber 1g

Creamy Rice Pudding

Using coconut milk gives this rice pudding a

hint o f coconut and a very cream y texture.

Makes 6 cups

1½ cups Arborio or Carnaroli rice
2 cups whole milk
1 can (14-ounce) lite coconut milk
1 cup water
½ cup granulated sugar
2 teaspoons cinnamon
½ teaspoon salt
1½ teaspoons pure vanilla extract
1 cup dried tart cherries, dried cubed

mango or papaya, or golden raisins

Rinse rice and drain. Place rice, whole milk,
coconut milk, water, sugar, cinnamon, and
salt i n the cooking pot. Select Sauté and
bring to a low boil, stirring constantly to
dissolve the sugar. As soon as the mixture
comes to a boil, cover and lock lid in place.
Select Low Pressure and set timer for 15
minutes.

When a udible beep sounds, use Quick
Pressure Release t o release pressure. Turn
off. When float valve drops, remove lid
carefully, tilting away from you to al low steam
to dis perse. Add vanilla and dried fruit and
stir. Place cover on pot, but do no t turn on.
Let st and for 15 minutes. Stir and serve. May
be gar nished with a sp rinkling of cinnamo n
and freshly whipped cream.

Nutritional information per serving (½ cup):

Calories 142 (22% from fat) • carb. 25g • pro. 3g

• fat 4g • sat. fat 2g • chol. 7mg • sod. 126mg

• calc. 72mg • fiber 1g

Ginger Steamed Pears

with Vanilla Bean

Mascarpone Cream

Makes 4 servings

Vanilla Bean Mascarpone Cream

(recipe follows)
1 cup medium dry sherry
¼ cup granulated sugar
2 strips lemon zest

(about 2x½ inches each)
1 tablespoon fresh lemon juice
4-5 slices fresh ginger
4 pears, about 8 to 10 ounces each
½ whole lemon
Fresh raspberries and chocolate

shavings or candied ginger for

garnish

Prepare Vanilla Bean Mascarpone Cream.
Cover and refrigerate until ready t o use;
remove from refrigerator 30 minutes before
serving.

Place sherry, sugar, lemon zest, lemon jui ce
and gi nger in the cooking pot of the Cuisinart
Pressure Cooker. Select Simmer and cook
until the sugar is dissolved. Remove a slice
from the bottom of each pear, and use a
small melon baller to remove the core. Peel
the pe ar vertically, leaving stripes of peel on
the pe ar. Rub cut surfaces with lemon half.

Place trivet/rack in cook ing pot of the
Cuisinar t™ Elect ric Pressure Cooker. Place
a heat proof 8-inch plate on the trivet and
arrange pears on plate. Select High Pressure
and co ok for 4 minutes.When audible beep
sounds, use Quick Pressure Release to
release pressure. Remove pears, plate and
trivet. Add any liquid that has accumulate d
on the plate to the cooking pot. Let pears
cool, then cover and refrigerate u ntil ready
to ser ve. Select Simmer and cook the liquid
for ab out 20 to 25 minutes, until it is reduced
by abo ut half (you should have slightly more
than ½ cup after reducing). Strain and cool.

34

35

Place pears on individual dessert plates.
Drizzle with chilled ging er syrup and
garnish with a little dollop of Vanilla Bean
Mascarpo ne Cream, fresh raspberries a nd
chocolat e shavings or can died ginger. If
desired, stuff hol low of pear with Vanilla Bean
Mascarpo ne Cream.

Nutritional information per serving (pear only):

Calories 236 (3% from fat) • carb. 48g • pro. 1g

• fat 1g • sat. fat 0g • chol. 0mg • sod. 6g

• calc. 31mg • fiber 6g

Vanilla Bean

Mascarpone Cream

Makes 4 servings

½ vanilla bean
8 ounces mascarpone cheese,

softened to room temperature
1 tablespoon powdered sugar
2 teaspoons milk
½ teaspoon pure vanilla extract

Split vanilla bean in half lengthwise. Scr ape
out th e seeds with the back of a knife. Place
vanilla seeds, cheese, su gar, milk, and vanilla
in a small bowl. Stir with a whisk until smooth
(this may also be done with a hand mixer,
hand b lender or food processor). R efrigerate
until ready to use. Remove from refrigerator
30 min utes before using to soften.

Nutritional information per serving:

Calories 269 (91% from fat) • carb. 2g • pro. 4g

• fat 26g • sat. fat 14g • chol. 70mg • sod. 31mg

• calc. 83mg • fiber 0g

Simple Raspberry

Sauce

Makes about 2 cups

12 ounces fresh or frozen, thawed
strawberries or raspberries

1 cup red berry preserves
1 tablespoon sugar
1 tablespoon fresh lemon juice

Place all ingredients in Cuisinart® Food
Processor fitted with the metal “s ” blade.
Process until smooth and completely puréed,
about 1 minute. Strain mixture thro ugh a fine
sieve to remove seeds; discard seed s. Store
in an airtight container in refrig erator. Serve
with d esserts, pancakes o r waffles.

Nutritional information per serving

(based on 8 servings):

Calories 128 (0% from fat) • carb. 33g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg

• calc. 14mg • fiber 2g

NOTES

36

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