Deni #9770 Bar-B-Q Beef, Ingredients Salt and pepper, Method, Electric Pressure Cooker, Recipes

Electric Pressure Cooker

Recipes

Arroz con Pollo (Chicken and Rice)

Servings: 1-2

Prep Time: 15 minutes

Cooking Time: 7 minutes under pressure

Ingredients Salt and pepper

11/2 lb. chicken, cut into eighths with the skin removed 1 tbsp. olive oil

1/2 chorizo sausage

1/4 cup white wine

1/2 cup chopped onion

1 clove garlic, peeled and minced

3/4 cup red bell pepper, cored, seeded, and diced

1 cup canned plum tomatoes, seeded and chopped coarsely

1/2 cup long-grain white rice, uncooked 1/4 cup frozen peas

1 cup chicken broth or stock

1/2 tsp. salt

Method

1.Liberally salt and pepper the chicken.

2.Heat 2 tbsp. of olive oil in a separate pan on the stove top on medium-high heat. In batches, brown the chicken. Set aside. Add the chorizo and cook for 1 minute. Add the browned chicken back into the pan. Pour in the wine and cook for

132 minutes. Remove contents with all juices and set aside.

3.Heat the remaining 1/2 tbsp. of olive oil in the same pan.

Add onion, garlic, and red bell pepper. Heat until the onion is soft. Add tomato and rice and cook for 1 minute. Add peas, stock, salt, chicken, and chorizo, with all juices. Mix well.

4.Transfer contents to pressure cooker and set DIY function (see page 8). Cover and cook for 7 minutes.

5.Release the pressure using the quick-release method.

6.Remove lid.

7.Fluff rice and serve.

Bar-B-Q Beef

Servings: 2-4

Prep Time: 20 minutes

Cooking Time: 40 minutes under pressure

Ingredients

1/2 tbsp. vegetable oil

1-2 lbs. boneless, rump roast or trimmed chuck 3/4 cup onion, sliced

3/4 cup celery, finely chopped

3/4 cup prepared barbecue sauce

1 bay leaf

Dash of tabasco to taste 1 tbsp. brown sugar

1/2 can (6 oz) beer

3/4 tsp. chili powder