98
M A I N S &
SIDES
INGREDIENTS
1 tablespoon canola oil
1 pound uncooked boneless
skinless chicken breasts,
cut in 1-inch cubes
2 teaspoons kosher salt
1 small white onion, peeled,
cut in quarters
1 small jalapeño pepper,
cut in quarters, seeds removed
1 green apple, peeled, cored,
cut in quarters
1 cup chicken stock
1 tablespoon curry powder
1 teaspoon ground coriander
1
/2 teaspoon ground cinnamon
1 can (14 ounces) coconut milk
1 cup green or brown lentils
FOR SERVING
Fresh cilantro, chopped
Naan bread
Basmati rice
DIRECTIONS
1 Select SEAR/SAUTÉ and set to HIGH . Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 After 5 minutes, add oil, chicken, and salt.
Sauté for 10 minutes, stirring occasionally,
until chicken is no longer pink.
3 While chicken is cooking, place the onion ,
jalapeño pepper, apple, and chicken stock into
a blender. Blend until smooth; set aside.
4 Add curry powder, coriander, and cinnamon
to the pot. Stir to coat. Cook for 1 to 2 minutes,
or until the spices are fragrant. Then add
coconut milk, jalapeño-apple puree, and
lentils to the pot.
5 Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
6 Select PRESSURE and set to HIGH. Set time
to 5 minutes. Select START/STOP to begin.
7 When pressure cooking is complete, allow
pressure to natural release for 10 minutes. After
10 minutes, quick release remaining pressure by
turning the pressure release valve to the VENT
position. C arefully remove lid when unit has
finished releasing pressure.
8 Stir to combine. Top with cilantro and ser ve
with naan bread and basmati rice.
CURRY CHICKEN
& LENTIL STEW
PREP: 10 MINUTES | COOK : 17 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
INGREDIENTS
2 tablespoons extra virgin
olive oil
1 medium yellow onion,
peeled, chopped
2 stalks celery, chopped
4 cloves garlic, peeled,
thinly sliced
Pinch crushed red pepper
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 medium carrots,
peeled, chopped
2 Yukon Gold potatoes,
peeled, diced
1 can (14.5 ounces)
diced tomatoes
1
/2 teaspoon dried oregano
1
/2 teaspoon dried thyme
2 bay leaves
4 cups vegetable or
chicken broth
2 cups water
1 can (15 ounces) red kidney
beans, rinsed, drained
2 cups baby spinach or arugula
2 teaspoons lemon juice
Freshly grated Parmesan cheese,
for garnish
DIRECTIONS
1 Select SEAR/SAUTÉ and set to HIGH. Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 After 5 minutes, add oil, onion, celery, garlic,
crushed red pepper, salt, and pepper to the pot.
Sauté for 5 minutes, stirring occasionally, until the
onion and celery are softened and translucent.
3 Add remaining ingredients, except Parmesan, to
the pot. Assemble pressure lid, making sure the
pressure release valve is in the SEAL position.
4 Select PRESSURE and set to HIGH. Set time
to 1 minute. Press START/STOP to begin.
5 When pressure cooking is complete, quick release
the pressure by turning the pressure release valve
to the VENT position. Carefully remove lid when
unit has finished releasing pressure.
6 When cooking is complete, top with Parmesan
cheese and serve.
MINESTRONE
SOUP
PREP: 15 MINUTES | COOK : 6 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 12 MINUTES | PRESSURE RELEASE: QUICK
M A I N S &
SIDES