7
16
17
1
•
888
•
557
•
3848
Wards.com
Recipes
Recipes
Chile Con Carne
Ingredients:
1½ Tbsp. vegetable oil
1 medium onion, diced
2 celery stalks, small dice
1 jalapeno, seeded, deveined, small dice
1 Tbsp. minced garlic
1½ lb. ground beef
Chili Spices:
2 Tbsp. each: chili powder, brown sugar
1 Tbsp. each: cocoa powder, celery salt
½ Tbsp. each: ground coriander, cumin, oregano, black pepper
¼ Tbsp. ground cinnamon
1 bay leaf
2 cups dried kidney beans, soaked for 30 minutes in warm water then drained
28 oz. canned crushed tomatoes
1 Tbsp. apple cider vinegar
3½ cups beef stock
Instructions:
• In a sauté pan over medium heat, sauté onion, celery and jalapeno for 10 minutes
in the vegetable oil until tender. Add garlic and continue to sauté 1 minute more
until garlic is fragrant. Add ground beef and cook 7 minutes until meat is no
longer pink. Transfer food to the pressure cooker.
• Alternative sauté method: insert inner pot into unit, press the Rice/Grains pre-
set button and keep lid open during sautéing.
• Add chili spices, soaked kidney beans, crushed tomatoes, vinegar and beef
stock to the pressure cooker. Place locking lid onto unit and lock into place. Turn
the pressure discharge valve to seal. Use the pork/ribs preset button and push it
an extra 15 times to get a cook time of 50 minutes.
• Make sure pressure is released before unlocking the lid. Serve immediately.
Recipe Variation:
• Use 2 lb. of bottom round roast cut into 1 inch chunks instead of ground beef.
Yield: 4–6 servings
Tex-Mex Pork and Beans
Ingredients:
½ lb. bacon, small dice
1 onion, small dice
2 Tbsp. minced garlic
3½ lb. boneless pork roast, cut into 1 inch cubes
2 cups dried great northern beans, soaked for 30 minutes in warm water then drained
1 lb. (approximately 7 large) tomatillos roasted and puréed with ½ cup cilantro
2 Tbsp. granulated sugar
1½ Tbsp. celery salt
1 Tbsp. each: garlic powder, onion powder, thyme
½ Tbsp. each: black pepper, white pepper
¼ Tbsp. each: crushed red pepper, paprika
2 cups chicken stock
Instructions:
• In a sauté pan over medium heat, sauté bacon and onion until bacon is crispy
and onion is tender, approximately 10 minutes. Add garlic and continue to sauté
1 minute more until garlic is fragrant. Add pork and brown for 5 minutes (pork
will not be fully cooked at this point). Transfer food to the pressure cooker.
• Alternative sauté method: insert inner pot into unit, press the Rice/Grains
preset button and keep lid open during sautéing.
• Add soaked beans, tomatillo purée, sugar, spices and chicken stock to the
pressure cooker. Place locking lid onto the unit and lock into place. Turn the
pressure discharge valve to seal. Use the pork/ribs preset button and push it an
extra 15 times to get a cook time of 50 minutes.
• Make sure pressure is released before unlocking the lid. Serve immediately.
Yield: 4–6 servings
To Next Page
Loading...