MACARONI PUTTANESCA
SERVES 4-5
Ingredients
1 26oz jar of puttanesca, marinara or your favorite sauce
1 16oz box of macaroni
1 bag of frozen meatballs
1 onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced
salt & pepper
Olive oil for browning
(recipe may be doubled for larger portions)
Directions
- Remove lid. Start browning function. Add oil to inner pot. Add onion, bell pepper and garlic
to inner pot.
- Stir while browning. Season with salt & pepper.
- Keep browning until onions are caramelized.
- Add jar of sauce, box of macaroni, and frozen meatballs to inner pot.
- Add 1-1.5 cups of water to inner pot. Place lid onto pressure cooker and lock into place.
- Set pressure limiting valve to "Airtight."
- Press RICE button.
- When the pressure cooker has finished the cooking cycle, release the pressure by carefully
setting the valve to Exhaust on the top of the lid. Once the pressure has released, the lid can
be turned and unlocked.
- Remove and serve.
SOUTHERN TANGY PULLED ROAST BEEF
SERVES 4
Ingredients
3-4 Lb. Chuck Roast
1 Packet of Ranch Dressing Powder
1 Packet of Au Ju Mix Powder
2 to 4 oz butter (half a stick or 1 stick)
1 Jar of Pepperoncinis
Directions
- Place about 4 peppers into bottom of the cooking pot first. Then place chuck roast on top of
them. This will lift roast up off bottom of pan and prevent burning and overheating.
- Open packets of seasonings and sprinkle them both over top of the roast, covering as much
as possible. Place a few more pepperoncinis on top of roast, and around it. Then pour about
1/4 to 1/2 of the pepperoncini liquid into the pot. Add 1/2 cup of water, put whole piece of
butter directly on top of roast.
- Close and lock the pressure cooker lid. Adjust the pressure valve on top to Airtight and press
the POT ROAST button.
- You can serve this roast any way you like.
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