Presto Options - Page 9

9
Corn, Pepper, and Potato Chowder
1 tablespoon vegetable oil
½ cup chopped onion
1 cup chopped red pepper
1 can chopped green chiles
2 tablespoons flour
½ teaspoon cumin
2 cups chicken stock or broth
2 cups peeled, cubed red potatoes
2 cups frozen whole kernel corn,
thawed
1 cup low-fat milk
¼ teaspoon salt
¼ teaspoon pepper
Preheat multi-cooker at 350°. Add oil; sauté onion, pepper, and chiles 2 minutes or until
tender.Stirinourandcumin;cook1minute.Addstockandpotatoes;bringtoaboil.
Turn heat control down until the indicator light turns off. Cover and simmer 10 minutes
or until potatoes are tender and liquid is thickened. Add corn, milk, salt, and pepper; cook
5 minutes or until heated through. 6 servings
Southwest Stew
2 tablespoons vegetable oil
4 boneless, skinless chicken breast
halves, cut into 1-inch pieces
1 green bell pepper in ¾-inch pieces
1 red bell pepper in ¾-inch pieces
1 jalapeño pepper, chopped
1 cup coarsely chopped purple onion
2 cloves garlic, minced
1 (14- to 15-ounce) can pinto beans
1 (14- to 15-ounce) can 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, tomatoes, corn, salsa, chili powder, cumin, and
salt. Bring to a boil. Turn heat control down until indicator light turns off. 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 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 the indicator light turns off. Cover; simmer 1 to 3 hours
or until tender. 6 to 8 servings