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Cilantro Chicken Vegetable Soup
2 lbs. boneless, skinless, Chicken breast, cubed 1/2 tsp Cayenne Pepper
1 (10 oz.) package frozen Corn kernels 2 qts Chicken broth
3/4 C Green Onions, thinly sliced 3 stalks Celery, chopped
1/2 C Cilantro, finely chopped 2 cloves Garlic, minced
2 C cooked White Rice
1 small Onion, chopped
1 (14 oz.) can peeled and diced tomatoes with juice
1 yellow bell pepper, seeded, chopped
1/2 tsp. cumin
Garnish with cheese or tortilla chips
Place broth, chicken, onion, celery, and garlic in cooker. Cover and bring to a boil using
the BROWN setting. Reduce heat using the WARM setting until chicken is tender. Add
tomatoes, bell pepper, cumin, cayenne pepper. Stir mixture. Add corn, green onion, cilantro
and rice. Mix well. Cover and lock lid in place. Turn regulator knob to SEAL. Program
for HIGH pressure and cook for 10 minutes. Release pressure by using the quick release
method. Unlock and open lid. Garnish with cheese and tortilla chips and serve.
Fiesta
Meat Loaf
1 C salted Crackers, crushed
1 pkg Taco Seasoning
1/2 C Ketchup
1/2 C Green Peppers, seeded, diced
1 can (2-1/4 oz.) pitted, sliced Black Olives, drained
1 small Onion, chopped
2 Eggs, beaten
2 Tbsp Worcestershire sauce
2 lbs. Ground Beef
Optional items: salsa, shredded cheese, sour cream and tortilla chips
In a bowl, combine the first eight ingredients. Add meat; mix well. Place in 7” round or
spring form pan. Tear off a 6” piece of aluminum foil and fold in half, lengthwise. This helps
to remove pan after cooking cycle is complete. Place spring form pan on foil and lower into
cooker.
Cover and lock lid in place. Turn pressure regulator knob to SEAL. Program for SLOW
COOK for 2 - 3 hrs. Cooker will beep and switch automatically to the warm setting when
cooking time is complete. Unlock and open lid. Lift and remove pan from cooker. Garnish
with salsa, shredded cheese, sliced black olives, sour cream or tortilla chips.
Jambalaya
1/2 lb boneless skinless Chicken breasts, cubed
1/2 lb cooked Andouille or Italian sausage, sliced
1/2 lb uncooked Shrimp, peeled and deveined
2 teaspoons Creole seasoning 1 tsp dried Thyme leaves
1/8 teaspoon cayenne pepper 1 Onion, chopped
3 Garlic cloves, minced 1 Green Bell Pepper, chopped
Continued on page 13
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