Use and Care Manual

RECIPES
from inside and rinse the oxtail so the grime is washed away. Put the oxtail back into
the main cooking pot and add the other remaining ingredients.
Note, the amount of liquid in this recipe is not very much. (The consistency of this
dish should be thick, so reducing the liquid later in the cooking cycle may be
necessary.)
Turn lid and lock into position. Adjust the pressure release valve to AIRTIGHT.
Program pressure cooker for 75-minutes. All of the other ingredients are considered
delicate vegetables and you will want the pressure cooker to cook them to the point
of disintegrating. During the cooking time, you can prepare some rice, Italian pasta,
polenta, gnocchi or whatever you want to serve with the ragu.
When the cooking cycle is complete. You can choose to let the machine drop down in
pressure on its own naturally, or you can exhaust the pressure from the valve on top.
The oxtails themselves will release a lot of liquid while cooking. So ladle out about
half of the liquid and discard. Be careful not to remove any of the cooked vegetables
if you can. Take out the oxtails individually as well and set aside.
Now we re going to reduce the liquid to thicken it. You can leave the lid open at this
time. Season the sauce with salt and pepper. To make it a little thicker, you can add
some flour. Follow the instruction in this manual for "BROWNING." Reducing the sauce
down will take a few minutes depending on how much liquid is in the pot. Once the
sauce has thickened to preference, cancel "BROWNING" and serve the ragu over pasta,
polenta, gnocci or by itself.
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ITALIAN CHICKEN NOODLE SOUP
SERVES 4
Ingredients
1 Whole Chicken (You can quarter it
or leave it whole; or go the easy route
and just use 6 chicken breasts)
3-5 Italian Sausage (Mild or Spicy)
1 Medium Yellow Onion (Chopped)
1 Cup Celery (Chopped)
2 Jalapenos (Chopped)
1 Cup Green Bell Pepper (Chopped)
3 Tbsp Fresh Oregano (Roughly
Chopped)
1 Cup Canned Tomatoes
1/2 Cup Heavy Cream
3-4 Cups Low Sodium Chicken Broth
3-4 Cups Water
3 Cups Pasta Noodles (Macaroni,
shells, ditalini, rigatoni, etc. It doesn t
matter.)
Follow the "BROWNING" instructions in this manual and add a couple of tablespoons
of olive oil. Add in the freshly chopped oregano. This will open up the fragrant herb
and get all of its flavors flowing. Cook the oregano for about 2 minutes. When that is
done, remove all the cooked oregano into a small dish and set aside for later.
Now comes a quick saut ing of the vegetables. Follow the "BROWNING" instructions in
this manual and add the chopped onions, bell pepper, celery and jalapenos. Add a
little more olive oil if needed and brown all the veggies for a couple of minutes.
When that is done, remove all the veggies to another small dish and set aside for later.
Do the same again with the Italian Sausage. Remove the sausage from its casing.
Separate and brown the sausage just for a few minutes. You don t have to completely
cook it all the way through. Cancel "BROWNING." Again, set aside for later.
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