Presto Electric multi-cooker manual Chicken and White Bean Chili, Southwest Stew, Beef Pot Roast

Chicken and White Bean Chili

1	cup dried great northern beans	2	teaspoons chili powder
3	cups water	1	teaspoon dried oregano
1	******	1⁄4	teaspoon ground allspice
	pound boneless skinless chicken	4	cups chicken stock or broth
	breasts, cut into 3⁄4-inch pieces	11⁄2	teaspoons packed brown sugar
1⁄2	cup chopped onion	1	teaspoon white wine vinegar
1⁄2	cup sliced carrot		******
2	cloves garlic, minced		salt and pepper, to taste
1⁄2 to 1	jalapeño chile, seeded, deveined, minced

Place beans and water in multi-cooker (without crockery liner). Set heat control at 375°. Cover and bring to a boil; boil 2 to 3 minutes. Turn control off; allow beans to stand 1 to 2 hours. Drain.

Place crockery liner in multi-cooker; add drained beans and remaining ingredients, except salt and pepper. Set heat control at 250° to 300°. Cover and cook 6 to 8 hours. Season to taste with salt and pepper. 6 servings.

Southwest Stew

1package (11⁄4 pounds) boneless, skinless chicken breasts, cut into 1-inch pieces

1tablespoon chili powder

2teaspoons ground cumin 1⁄2 teaspoon salt

1 green bell pepper, cut into

3⁄4-inch pieces

1 red bell pepper, cut into 3⁄4-inch pieces 1 jalapeno pepper, chopped

1cup coarsely chopped purple onion

2 cloves garlic, minced

1cup whole kernel corn

116-ounce can pinto or garbanzo beans

1151⁄2-ounce can stewed tomatoes

1cup salsa, desired level of spiciness

******

fresh cilantro (optional)

Place chicken in the multi-cooker with crockery liner in place. Sprinkle chili powder, cumin, and salt over chicken; toss to coat. Add peppers, onion, garlic, corn, beans, tomatoes, and salsa. Mix well. Set heat control at 250° to 300°. Cover and cook for 4 to 6 hours. Garnish with fresh cilantro. 6 servings.

Beef Pot Roast

21⁄2 to 3	pounds beef pot roast	1⁄4	teaspoon pepper
1	teaspoon salt, or to taste	1	cup water

Place the roast in the multi-cooker with crockery liner in place. Sprinkle with salt and pepper. Add water. Set heat control at 250° to 300°. Cover and cook for 6 to 8 hours. 8 to 10 servings.

You can vary the above recipe with the following suggestions:

1.Choose the cut of meat from this list of beef pot roasts: Chuck, arm, rib, blade, rump, rolled rump, brisket, flank, or shoulder.

2.The water may be substituted with beer, broth, tomato sauce, coffee, wine, fruit juice, or vegetable juice.

3.Along with salt and pepper, add a pinch or more of garlic, onion, thyme, rosemary, oregano, marjo- ram, bay leaf, dill, or basil.

4.Vegetables (potatoes, carrots, onions, beans) may be added with the liquid and seasonings.

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