CHEESY RISOTTO WITH BROCCOLI
SERVINGS: 4
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 cup of Arborio rice, uncooked
1 teaspoon salt
1 ½ cups chicken stock
½ cup cream
1 cup cheddar cheese, shredded
¾ cup broccoli florets, finely chopped
Select BROWN/SAUTÉ; press START.
Add the oil to the pressure cooker and let heat for 2 minutes.
Add the onion and cook for 2 minutes longer.
Add the rice and cook for 2 minutes longer.
Add the stock and salt, press cancel.
Secure the pressure cooker lid, then select RICE. Press START.
When cook time is complete, remove the lid and add the cream, cheese
and broccoli.
Stir until cheese sauce is smooth. Serve immediately.
BLACK EYED PEAS
SERVINGS: 6
1 pound dry black-eyed peas
5 cups chicken stock
4 oz. smoked pork shoulder
1 medium onion, diced
1 tablespoon red wine vinegar
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon freshly ground pepper
¼ oz. crushed red pepper flakes
Place all ingredients into pressure cooker; secure lid.
Select MEAT/POULTRY; press START.
When cooking is complete, serve immediately.
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