English
Chocolate Cheesecake
1 C Chocolate Wafer Cookie crumbs
2 Tbsp Butter, melted
Mix 1 Cup cookie crumbs & butter together. Press in bottom of 7” spring form pan. Set aside.
1 C Water
2Eggs
2
6 oz.
3/4 C Chocolate Wafer cookie crumbs
(Variation: Add 1 tsp. instant coffee to melted chocolate chips for a mocha cheesecake.) Blend cream cheese in bowl with mixer until smooth. Gradually add sugar. Mix thoroughly. Adding one egg at a time, mix until cheese is smooth. Fold in melted chocolate until thoroughly blended. Add remaining 3/4 cup of cookie crumbs into mixture. Pour into spring form pan over crust. Add water to cooker. Tear off a 6” piece of aluminum foil and fold in half, lengthwise. This helps to remove pan after cooking cycle is complete. Place spring form pan on foil and lower into cooker. Cover and lock lid in place. Turn regulator knob to SEAL. Program for high pressure and cook for 20 minutes. Release pressure by using the quick release method. Unlock and remove lid. Remove cheesecake from cooker by lifting up the ends of foil swing. Let cool to room temperature before refrigerating. For best results, refrigerate overnight.
Cilantro Chicken Vegetable Soup
2 lbs. boneless, skinless, Chicken breast, cubed | 1/2 tsp Cayenne Pepper |
1 (10 oz.) package frozen Corn kernels | 2 qts Chicken broth |
3/4 C Green Onions, thinly sliced | 3 stalks Celery, chopped |
1/2 C Cilantro, finely chopped | 2 cloves Garlic, minced |
2 C cooked White Rice |
|
1 small Onion, chopped |
|
1 (14 oz.) can peeled and diced tomatoes with juice |
|
1 yellow bell pepper, seeded, chopped |
|
1/2 tsp. cumin |
|
Garnish with cheese or tortilla chips |
|
Place broth, chicken, onion, celery, and garlic in cooker. Cover and bring to a boil using the BROWN setting. Reduce heat using the WARM setting until chicken is tender. Add
16
