Instruction Manual

18
RECIPES
Country-Style Short Ribs Horseradish Cream
Makes 4 servings
Prep: 15 Min
Cook: 3 Hr 10 Min
Total time: 3 Hr 25 Min
Ingredients:
2 lbs short ribs
¾ tsp salt
½ tsp pepper
2 tbsp vegetable oil
1 cup beef broth
2 tbsp Worcestershire sauce
2 Vidalia onions, sliced
1 lb small red potatoes
1 ½ cups sliced carrots
2 garlic cloves, chopped
2 tbsp all-purpose our
2 tbsp cold water
1 tbsp chopped fresh parsley
1
/

cup sour cream
2 tbsp horseradish
1 tbsp Dijon mustard
Directions:
Season the short ribs with ½ tsp salt and ¼ tsp pepper. Turn the
function dial to Brown/Sauté. Set the timer for 5 minutes and
preheat the multi-cooker. Set the temperature to 400ºF. Add the
short ribs and oil and cook, turning occasionally, until the ribs
are browned, about 5 minutes. Add the broth, Worcestershire,
onions, potatoes, carrots, and garlic.
Turn the function dial to High and set the timer for 3 hours.
During the last 15 minutes of cooking time, whisk together the
our and water in a small bowl until blended. Add the our mix-
ture to the short ribs. Cover and cook until the sauce is thickened,
and the meat and vegetables are tender. Stir in the parsley.
Meanwhile, to make the horseradish cream, combine the sour
cream, horseradish, and mustard in a small bowl. Serve with the
short ribs and vegetables.
Pulled Chicken Tacos
Serves 6 (Yield: 6 cups)
Prep: 15 min
Cook: 40 min
Total time: 55 min
Ingredients:
1 ¾ lbs boneless skinless chicken thighs
½ tsp salt
2 tsp olive oil
1 lb tomatillos, husked, rinsed, and cut into wedges
1 onion, sliced
1 (16-oz) jar green salsa
2 jalapeño peppers, nely chopped
2 garlic cloves, chopped
1 (15-oz) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
6 (8-inch) tortillas, warmed
Sour cream, chopped fresh cilantro, diced red onion for serving
(optional)
Directions:
Sprinkle the chicken with the salt. Turn the function dial to
Brown/Sauté. Set the timer for 5 minutes and preheat the
multi-cooker. Set the temperature to 350ºF. Add the chicken and
cook until browned, about 5 minutes. Add the tomatillos, onion,
salsa, jalapeños, and garlic. Turn the function dial to oven/bake.
Cover and cook until the chicken is fork-tender, about 30 min-
utes.
Transfer the chicken to a cutting board. With two forks, shred the
chicken into small pieces. Stir the chicken and cilantro into the
multi-cooker; heat through.
Serve with the warmed tortillas. Top with sour cream, cilantro,
and red onion, if using.
Beef Bourguignon
Serves 4 (6 cups)
Prep: 15 min
Cook: 3 hrs 18 min
Total time: 3 hrs 22 min
Ingredients:
6 slices bacon, chopped
1 ½ lbs boneless beef chuck, cut into ¾-inch pieces
1 onion, chopped
2 garlic cloves, minced
3 tbsp all-purpose our
1 tbsp tomato paste
1 (14.5-oz) can beef broth