Presto Options 06003 - Page 6

6
Southwest Stew
2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves, cut into
1-inch pieces
1 green bell pepper, cut into ¾-inch pieces
1 red bell pepper, cut into ¾-inch pieces
1 jalapeño pepper, chopped
1 cup coarsely chopped purple onion
2 cloves garlic, minced
1 can (14- to 15-ounce) pinto beans
1 can (14- to 15-ounce) stewed tomatoes
1 cup whole kernel corn
1 cup salsa, desired level of spiciness
1 tablespoon chili powder
2 teaspoons ground cumin
½ teaspoon salt
Fresh cilantro (optional)
Preheat multi-cooker at 375°. Add oil and brown chicken. Add peppers, onion, and garlic and cook for 2 to 3 minutes. Add beans, toma-
toes, corn, salsa, chili powder, cumin, and salt. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer for
20 to 25 minutes. Garnish with cilantro, if desired.
6 servings
Braise
Spiced Pot Roast
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon ginger
 ⅛ teaspoonpepper
1 (2- to 3-pound) beef pot or chuck roast
1 tablespoon vegetable oil
½ cup brown sugar
1 cup red wine
1 cup water
2 small onions, sliced
1 clove garlic, minced
4 bay leaves
Combine nutmeg, cinnamon, salt, ginger, and pepper; rub into all surfaces of the meat. Preheat multi-cooker at 375°. Add oil and brown
meat. Dissolve brown sugar in wine and water and pour into multi-cooker. Add onions, garlic, and bay leaves. Bring liquid to a boil. Turn
heat control down until pilot light goes out. Cover and simmer 1 to 3 hours or until tender.
6 to 8 servings
Braise your favorite piece of meat or poultry. Combine the following ingredients, picking ones with compatible avors. Figure two to
four servings per pound of meat or poultry.
Start with 1½ to 3 pounds of beef, pork, or poultry.
Blade Roast English Cut Rib Roast Sirloin Roast
Boston Butt Flank Steak Round Roast Turkey Breast
Brisket Fore Shank Rump Roast (boneless) Whole Chicken
Chuck Roast Pot Roast Rump Roast (standing)
Preheat multi-cooker at 375°. Brown meat in vegetable oil.
Add up to a total of 2 cups of any of these liquids.
Beer Carbonated Beverage Fruit Juice Tomato Juice
Broth Coffee Red Wine Water
Add a pinch or two of spices of your choice.
Basil Dry Soup Mix Onion Sage
Bay Leaf Garlic Oregano Salt
Celery Marjoram Pepper Thyme
Dill Mustard Rosemary
Bring liquid to a boil and then turn heat control down until pilot light goes out. Cover and simmer 1 to 3 hours or until tender. Add ad-
ditional liquid as necessary.
Steam
Fish
Placeonetotwocupsofwater,wine,orherb-avoredbrothintomulti-cooker.Setheatcontrolat250°.Removehandlefrombasket.
Placeonelayerofshlletsinbasketand,usingtongs,attachbaskettomulti-cookerrimwithsteamhook.Coverandsteam5to10
minutesoruntiltheshakeseasilywhentestedwithafork.