Use and Care Manual

RECIPES
Recipes on this page are courtesy of Joelle Hunter.
MACARONI N' CHEESE
SERVES 8
Ingredients
2 Tbsp butter
2 shallots, minced
12 cups water
2 Tbsp seasoned salt
1 Tbsp Worcestershire sauce
1 Tbsp dry mustard
3 pounds elbow noodles (or your
favorite small pasta)
1 loaf original Velveeta, cut into cubes
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1/2 jar diced pickled jalapeños
Follow the "BROWNING" instructions in this manual: Melt butter and sauté shallots for
2-3 minutes. Cancel "BROWNING." Add water, salt, Worcestershire sauce, dry
mustard & pasta and cook under pressure for 1 minute. Release pressure, open lid and
add cheeses & jalapeños; stir well. Close lid and let cheese melt for 2-3 minutes, then
stir again. (For extra creamy "TV" Mac & cheese, stir in 2 cups whole milk, half &half or
heavy cream at the end).
WHOLE TURKEY
SERVES 8
Ingredients
12LB Turkey or smaller
Olive Oil for Rub
Salt
Pepper
Poultry Seasoning
Pat turkey dry with paper towels, then rub with oil and sprinkle generously with salt,
pepper & poultry seasoning. Place on a sheet pan in a pre-heated 450°F oven for 15
minutes. (You may stuff turkey before placing in oven, if desired).
While turkey cooks in oven, create a "sling" for easy removal of Whole Turkey from
the pressure cooker: Fold two 24 inch long sheets of aluminum foil each in half
lengthwise and then in half again so they are about 2 inches wide. Place both in
bottom of pressure cooker in an X with long sides hanging out of the pot. Place the
turkey with legs up and leaning over to one side onto the foil sling. Add 1 cup chicken
broth and cook under pressure for 1 hour.
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