red wine braised
short ribs
Ingredients:
2 tbsp neutral oil
1 lb beef bone-in short ribs
2 tsp kosher salt
¼ cup mushrooms, sliced (optional)
2 tsp tomato paste
1 tbsp red wine
2 sprigs thyme
2 bay leaves
2 sprigs oregano
2 tsp dark brown sugar
¼ tsp ground black pepper
1 tsp kosher salt
For Garnish
1 tbsp parsley, chopped
1 lemon, in wedges
Directions
1. Heat oil in fry pan on high until slick and shiny. Sprinkle salt on short ribs. Sear short ribs until
well-browned on all sides. Remove short ribs from pan and place in Super Pot’s Removable
Cooking Pot.
2. In pan, reduce heat to medium and add carrots, celery, onions, mushrooms, and kosher salt.
Saute 5-8 minutes. Add tomato paste and stir to mix thoroughly. Cook for 2 minutes. Deglaze
Pot Pressure Cooker.
3. Add thyme, bay leaves, oregano, brown sugar, and black pepper to Super Pot Pressure
Cooker. Pour red wine into the pressure cooker, checking to make sure it does not cross the
to “Seal” and pressure cook for 1 hour and 15 minutes. Let natural pressure release for 10
minutes before setting the Pressure Release Valve to “Vent” for quick release. Garnish with
parsley and lemon, if desired.
fried rice
Ingredients:
1 cup short grain white or jasmine rice
¾ cup frozen mixed vegetables (carrots,
peas, green beans)
¼ cup yellow onion, diced
2 cloves garlic, grated
2 tbsp soy sauce
1 tsp toasted sesame oil
¼ tsp ground white pepper
1 cup unsalted chicken stock or water
2 tsp neutral oil
2 large eggs
¼ tsp kosher salt
Directions
1. Combine all ingredients except neutral oil, eggs, and kosher salt in Super Pot’s Removable
Cooking Pot. Mix thoroughly to combine. Set Pressure Release Valve to “Seal” and pressure
cook for 15 minutes.
2. In a saute pan, heat neutral oil on medium until slick and shiny. Whisk together eggs and
3. Once pressure cooker cycle is complete, let natural pressure release for 5 minutes before
setting the Pressure Release Valve to “Vent” for accelerated release. Remove Lid and add
scrambled eggs.
Mix together to combine before serving.
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If you prefer a more traditional, pulled chicken soup, leave the
chicken breast or thighs intact when cooking. After the cooking
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