1110
M A I N S &
SIDES
INGREDIENTS
2 pounds red potatoes, skin on,
scrubbed, cut in 1-inch pieces
1
/2 cup water
5 strips uncooked bacon,
cut in
1
/2-inch pieces
1 small onion, peeled, diced
1
/4 cup apple cider vinegar
2 stalks celery, minced
1 cup sauerkraut, liquid drained
1 tablespoon whole grain
mustard (or 2 tablespoons
spicy brown mustard)
2 teaspoons kosher salt
1 teaspoon sugar
1
/4 teaspoon paprika
1
/2 teaspoon dry mustard
1
/2 cup fresh scallions, thinly
sliced, plus more for garnish
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
1 minute. Press 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 Drain potatoes in a strainer.
5 Select SEAR/SAUTÉ and set to HIGH. Select
START/STOP to begin.
6 Add bacon and cook for 5 minutes, or until crisp.
Using a slotted spoon, transfer bacon to a paper
towel lined plate.
7 Add onion to pot and sauté for 5 minutes, until
softened and translucent. Add vinegar and cook
until almost all liquid has evaporated.
8 Once the liquid has reduced, press START/STOP
to turn o SEAR/SAUTÉ. Then add the potatoes,
celery, sauerkraut, mustard, seasonings, bacon,
and
1
/2 cup scallions; stir to incorporate.
9 Garnish with additional scallions and
serve warm.
LOADED
POTATO SALAD
PREP: 15 MINUTES | COOK: 12 MINUTES | MAKES: 6–8 SERVINGS
APPROX. PRESSURE BUILD: 8 MINUTES | PRESSURE RELEASE: QUICK
INGREDIENTS
5 strips uncooked bacon,
cut in
1
/4-inch pieces
1 small onion, peeled, diced
4 teaspoons kosher salt, divided
2 cloves garlic, minced
5
1
/2 cups chicken or
vegetable stock
2 cups Arborio rice
2 egg yolks
2 tablespoons butter
1
1
/2 cups grated Parmesan
cheese, plus more for garnish
2 teaspoons ground black
pepper, divided
1 cup frozen peas
DIRECTIONS
1 Select SEAR/SAUTÉ and set to HIGH. Select
START/STOP to begin. Allow to preheat for
5 minutes.
2 After 5 minutes, add bacon. Cook, stirring
occasionally, for 5 minutes, or until it begins
to crisp.
3 Add onion and 2 teaspoons kosher salt. Cook until
soft and translucent, stirring occasionally. Add
garlic and cook for 1 minute.
4 Add stock and rice to the pot; stir to incorporate.
Assemble pressure lid, making sure the pressure
release valve is in the SEAL position.
5 Select PRESSURE and set to HIGH. Set time to
7 minutes. Press START/START to begin.
6 When pressure cooking is complete, allow
pressure to natural release for 10 minutes. After
10 minutes, quick release remaining pressure by
turning the pressure release valve to the VENT
position. Carefully remove lid when unit has
finished releasing pressure.
7 Stir vigorously for about 1 minute, until rice
begins to thicken.
8 Add egg yolks, butter, cheese, and 1 teaspoon
pepper to the pot. Stir to incorporate, then
add peas. Stir and season with remaining salt
and pepper.
9 Top with additional Parmesan and serve.
RISOTTO
CARBONARA
PREP: 10 MINUTES | COOK: 20 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: NATURAL 10 MINUTES
M A I N S &
SIDES
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