Use and Care Manual

RECIPES
Shut lid and lock it. Adjust valve to Airtight. Program the pressure cooker for 15-
minutes.
When finished, it will beep and go to Keep Warm. Manually release pressure by
adjusting the pressure valve on top to Exhaust. Use a dish towel because the pressure
may be hot and may sputter a bit. Once all pressure has released and Float Valve has
dropped, turn lid to unlock and lift to open.
The Split Peas will have mostly disintegrated. Using a pair of tongs, remove Ham Hock
from soup and set aside. You ll need to put it back in later.
(This step is optional). Use an Immersible Hand Blender and in the soup mixture. Give
it a few pulses to blend the soup into a smooth creamy texture. Now add the
chopped carrots, potatoes and ham to the soup. Add salt and pepper.
Place Ham Hock back in and shut the lid. (Don t let the soup sit idle for too long
because it will thicken as it sits and keeps warm. If it becomes too thick, add water or
chicken stock.)
Program pressure cooker to cook for another 5-minutes.
If the soup mixture is too thick, the machine might have a hard time building up
pressure because the thick mixture might be over-heating at the bottom of the pot. If
this happens, the machine will just beep fairly soon and put itself on Keep Warm.
Leave the machine alone. It will have built up enough pressure in that time so just let it
sit and drop down in pressure automatically. The carrots and potatoes are cut up
small enough that it should cook fairly quickly. If not, you can always open up the lid,
thin the soup down a bit and restart it.
When the soup is finished, serve while it s hot with some butter toast or croutons.
ITALIAN SAUSAGE THREE BEAN CHILI
SERVES 4
Ingredients
2 Packages Spicy Italian Sausage 1 Tbsp. Dried Oregano
(Or more, if you like it meaty) 1 Cups Pinto Beans (Dry Beans)
1 Whole Onion (Finely Chopped) 1 Cups Kidney Beans (Dry Beans)
4 Stalks of Celery (Finely Chopped) 1 Cups Black Beans (Dry Beans)
1 Cup Corn (Fresh or Frozen) 1 Bottle/Can of Beer
4 Serrano Chilies (Finely Chopped) 2-4 Cups Chicken Stock
4 Cloves of Garlic (Finely Chopped) 1 Can of Whole Tomatoes
1 Tbsp. Dried Basil 1 Can Tomato Sauce
(*you can also use a packet of Chili Seasonings.)
GARNISHES:
Sour Cream or Plain Greek Yogurt, Shredded Parmesan Cheese, Chopped Fresh Basil
Follow the "BROWNING" instructions in this manual: add a bit of olive oil and add
Onions, Celery, Chilies, Corn and Garlic and saut for about 3-5 minutes. Cancel
"BROWNING."
Add the sausage and crumble them up into chunky pieces with the other vegetable
ingredients. Add dried basil and oregano and any salt and pepper. Stir.
www.maxi-matic.com
47
[e-mail]