Use and Care Manual

RECIPES
- Once each batch is browned, place the meat in a clean large bowl.
- Once all of the meat is browned, add the beer to the pot to deglaze the pot.
Cancel "BROWNING."
- Scrape the browned bits from the bottom of the pot. Add the meat back to the
pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo
sauce, tomato paste, chili powder, and ground cumin and stir to combine.
- Close and lock lid securely, set the Valve to Airtight.
- Press the SOUP & STEW button.
- When the pressure cooker has finished the cooking cycle, release all pressure by
carefully setting the valve to Exhaust on the top of the lid.
- Once all pressure has released, the lid can be turned and unlocked.
- Serve immediately.
POT ROAST WITH MUSHROOM GRAVY
SERVES 6-8
Ingredients
3 lbs chuck roast, 2-3 inches thick
2 tablespoons vegetable oil
1 envelope onion soup mix
2 (10 3/4 oz) cans cream of
mushroom soup
1 cup water (or beef or chicken stock)
Directions
- Follow the "BROWNING" instructions in this manual: brown meat on all sides in oil.
- Mix all other ingredients and add to pot, coating meat. Cancel "BROWNING."
- Close and lock lid securely, set the Valve to Airtight.
- Program the pressure cooker to cook 50-60 minutes.
- When the pressure cooker has finished the cooking cycle, release all pressure by
carefully setting the valve to Exhaust on the top of the lid.
- Once all pressure has released, the lid can be turned and unlocked.
- Thin gravy with beef stock or thicken to your own taste.
------------------------------------------------------------------------------------------------------------
CHICKEN STOCK
SERVES 6
Ingredients
2 lb chicken parts, primarily backs,
but also including gizzards, necks,
hearts and wings
1 medium onion, peeled and halved
1 celery stalk, cut in several pieces
1 large carrot, scraped and cut in
several pieces
2 sprigs parsley
6 peppercorns or 1/4 teaspoon
ground black pepper
1 teaspoon thyme
2 bay leaves
Salt to taste
6 cups water
Directions:
- Combine all ingredients in the pressure cooker's inner pot.
- Close and lock lid securely, set the Valve to Airtight.
- Program Pressure Cook Time for 45 minutes.
- When the pressure cooker has finished the cooking cycle, release all pressure by
carefully setting the valve to Exhaust on the top of the lid.
- Once all pressure has released, the lid can be turned and unlocked.
- Strain by pouring it through a strainer which has been lined with a couple of layers of
damp cheesecloth, damp kitchen towel or damp paper towels. Press with the back of
a wooden spoon to extract as much liquid as possible. Cool, then refrigerate
overnight and remove any congealed fat that has collected on the surface.
www.maxi-matic.com
54
[e-mail]