54
INGREDIENTS
3 Russet potatoes, peeled,
each cut in 6 pieces
1 cup water
1
/2 stick (
1
/4 cup) butter, melted
1 cup heavy cream
1
/2 cup shredded cheddar cheese
1 tablespoon kosher salt
1
/2 teaspoon ground
black pepper
DIRECTIONS
1 Place potatoes and water into the pot. Assemble
pressure lid, making sure the pressure release
valve is in the SEAL position.
2 Select PRESSURE and set to HIGH. Set time to
7 minutes. Select START/STOP to begin.
3 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.
4 With a wooden spoon, mash potatoes with
butter, heavy cream, cheese, salt, and pepper
until desired consistency is reached.
CHEESY MASHED
POTATOES
PREP: 10 MINUTES | COOK: 7 MINUTES | MAKES: 4 SERVINGS
APPROX. PRESSURE BUILD: 5 MINUTES | PRESSURE RELEASE: QUICK
BASICS
INGREDIENTS
4 cloves garlic, peeled
1 can (6 ounces) chipotle
peppers in adobo sauce
1 small onion, peeled,
cut in quarters
1 can (14 ounces) diced tomatoes
2 pounds uncooked boneless
skinless chicken breasts
1 cup chicken or vegetable stock
1 tablespoon kosher salt
1 teaspoon ground black pepper
1
/4 cup fresh cilantro or
parsley, chopped
12 corn or flour tortillas
(6 inches each)
TOPPINGS
Fresh cilantro, chopped
Avocado, sliced
Jalapeño peppers, sliced
Red onion, thinly sliced
Sour cream
DIRECTIONS
1 Place garlic, chipotle peppers in adobo sauce,
onion, and tomatoes into a blender and puree
until smooth.
2 Place the chicken, stock, pureed vegetables, salt,
and pepper into the pot; stir to incorporate.
3 Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
4 Select PRESSURE and set to HIGH. Set time to
25 minutes. Select 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 Select SEAR/SAUTÉ and set to MEDIUM-HIGH.
Select START/STOP to begin. Allow liquid to
simmer for 10 minutes, or until reduced. Use
silicone-tipped tongs or a wooden spoon to
shred the chicken in the pot.
7 Once the liquid has reduced, stir in the chopped
parsley or cilantro.
8 Assemble tacos in tortillas with desired toppings
and serve.
CHICKEN
TACOS
PREP: 15 MINUTES | COOK: 35 MINUTES | MAKES: 12 TACOS
APPROX. PRESSURE BUILD: 10 MINUTES | PRESSURE RELEASE: QUICK
BASICS
TIP: Cut back the heat by only using half of the
can of chipotle peppers in adobo sauce.
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